chicken teriyaki

Ingredients:

1/4 cup regular or light zesty italian dressing
1 lb. boneless skinless chicken breasts, cut into strips or chunks
1-1/3 cups water
1/4 - 1/2 cup teriyaki sauce (depending on your preference)
1/2 tsp. garlic powder
2 cups frozen broccoli florets
1 cup instant white rice, uncooked

Directions:

1. Heat dressing in large nonstick skillet on medium-high heat.

2. Add chicken; cook and stir 7-10 min. or until cooked through.
3. Add water, teriyaki sauce and garlic powder; stir. Bring to boil.
4. Stir in broccoli and rice; cover. Reduce heat to low; cook 5-8 min, or until rice is soft. Remove from heat. Let stand, covered, 5 min. Fluff with fork

watermelon slices

Ingredients:

(for approx. 6 watermelon slices)

2 limes

1 small box of red Jello
mini chocolate chips

Directions:

1. Cut limes in half lengthwise. Scoop out all the fruit with a spoon.

2. Place the limes in a muffin tin to keep them from tipping over.

3. Make the box of Jello according to the Jiggler directions.

4. Carefully spoon Jello into the limes halves. Chill until almost firm.

5. Using a skewer, push the mini chocolate chips into the Jello for "watermelon seeds."

6. Chill until until firm, then cut into slices.

Salmon Sticks

Ingredients:

1 (18 ounce) center-cut salmon fillet, about 9 by 4 inches, skinned
1/2 cup all-purpose flour
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
3 egg whites
1 cup grated Parmesan
1 cup seasoned bread crumbs
Olive oil, for drizzling

Dipping Sauce:
1/3 cup reduced fat mayonnaise
1/3 cup lowfat plain yogurt
1 tablespoon Dijon mustard
1 tablespoon chopped fresh parsley or chives

Directions:

For the Fish Sticks:

1. Preheat the oven to 450 degrees F.
2. Rinse the salmon fillet and pat dry with paper towels. Cut the fish in half to make 2 fillets each about 4 by 4 1/2-inches in size. Starting on the longest edge, slice the fillets into 1/2-inch pieces. 3. Lay the widest pieces, from the center, cut side down, and slice in half lengthways so all the pieces are equally about 1/2 by 1/2 by 4 1/2-inches in size.
4. Place the flour in a medium bowl and season with the salt and pepper. Place the egg whites in another bowl and beat until frothy, about 30 seconds. Combine the Parmesan and bread crumbs in a third bowl.
5. Coat the salmon pieces in the seasoned flour and pat to remove any excess flour. Dip the floured salmon in the egg whites and then into the Parmesan mixture, gently pressing the mixture into the fish.
6. Place the breaded salmon pieces on a liberally oiled baking sheet. Drizzle lightly with the olive oil.
7. Bake for 15 to 20 minutes until golden brown.

For the Dipping Sauce:

1. Mix the mayonnaise, yogurt, Dijon mustard, and parsley (or chives, if using) in a small dipping bowl.

2. Arrange the fish sticks on a serving platter and serve with the dipping sauce.

Cook's Note: The fish sticks can also be dipped in ketchup, marinara sauce, pesto, ranch dressing or vinaigrette.
*Courtesy of DZZY

Olive Garden's Five Cheese Zito Al Forno

This is mine and mark's absolute favorite dish at olive garden. in fact, its the only thing we ever order because we love it so much. even logan loves it! i was so excited to find this recipe & cant wait to try it next week.

Ingredients:

for the sauce:
4 cups tomato sauce
2 cups alfredo sauce
1/2 cup ricotta cheese
1/4 cup mozzarella cheese, shredded
3 tablespoons Fontina cheese, shredded
1 teaspoon garlic pepper seasoning
1/2 teaspoon garlic powder

for the topping:
3 cups mozzarella cheese, shredded
1/2 cup Italian breadcrumbs
3 tablespoons romano cheese, grated
3 tablespoons parmesan cheese, grated
1 tablespoon fresh garlic, chopped
3 tablespoons vegetable oil
3 tablespoons fresh flat-leaf Italian parsley, chopped

other:
1 lb dry ziti pasta
1 cup mozzarella cheese, shredded


Directions:
1. Prepare ziti sauce: Combining all ingredients for the Ziti Sauce in a large bowl; cover and refrigerate until ready to use.
2. Prepare topping: In a medium-size bowl, whisk together the first four ingredients for the Ziti Topping. Add the garlic, oil, and parsley and mix until thoroughly blended. Cover and refrigerate until ready to use.
3. Preheat oven to 375 degrees F. Spray a 13-by-9-inch baking dish or large casserole with non-stick spray.
4. Prepare the pasta according to package directions.
5. Pour 1/2 cup of prepared ziti sauce into the prepared dish, and spread it evenly over the bottom using a spoon.
6. When pasta has finished cooking, drain the water and pour the hot pasta into the bowl of remaining sauce. Mix thoroughly; pour into the baking dish.
7. Spread 1 cup of shredded mozzarella over the pasta and sauce mixture.
8. Top the mozzarella with the prepared Ziti Topping, spreading evenly.
9. Place pan on center oven rack and bake until top is golden brown and cheese is bubbling, about 30 to 40 minutes.
10. Remove and serve immediately.

banana split salad

Ingredients:


1 can 14 oz. sweetened condensed milk
12 oz. frozen whipped topping
21 oz. cherry pie filling
3 medium bananas
8 oz. crushed pineapple drained
1/2 cup chopped nuts


Directions:

Blend milk and whipped topping and then add the rest.
Chill for at least 3 hours.

Peanut Butter Truffle Brownies

Ingredients:

Brownie Base:
1 box (1 lb 6.5 oz) brownie mix
+ ingredients listed on box (usually eggs, oil & water)

Filling:
1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk

Topping:
1 cup semi-sweet chocolate chips
1/4 cup butter

Directions:

1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. 2. In medium bowl, prepare brownie mix as directed. Spread in pan. Bakeaccordng to box directions or until ttoothpick inserted 2 inches from side of pan comes out almost clean.
Cool completely, about 1 hour.
3. Meanwhile, in medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.
4. In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator.