Chicken and Vegetable Sheet Pan

 Ingredients:

3 chicken breast cut into bite sized chunks

1 lb petite yellow potatoes halved and sliced.

1 1/2  C grape tomatoes, halved

3/4 C feta cheese

1/4 C olive oil

3 T fresh lemon juice

1/2 tsp salt 

1/4 tsp pepper

1/2 tsp garlic powder

1 tsp basil

1/3 C fresh parsley chopped

Directions:

Preheat the oven to 425.

Lay the chicken, tomatoes and potatoes on a greased cookie sheet. Season everything really well with salt, pepper and garlic powder to taste.

In a small bowl, mix together the feta, olive oil, lemon juice, basil and parsley.

Spread the feta mixture all over the chicken and tomatoes.

Drizzle the veggies with olive oil.

Roast for 25-30 minutes or until the chicken has reached 165 degrees with a thermometer.

Pineapple Cream Cheese Spread (Celery filling for Thanksgiving)

 From Cooks.com

1 C crushed pineapple (drained- save juice)

1 (8oz) pkg cream cheese softened

1 Tbsp Miracle Whip

1 Tbsp sugar

2 Tbsp pineapple juice

Mix well.

This is a good substitution for the Kraft pineapple spread that we have on celery at Thanksgiving. 

Grinder Sliders

Ingredients

 

• ▢ 1 bag or 12 individual Hawaiian Rolls
• ▢ 1/4 lb Salami (about 16 large deli slices
• ▢ 1/4 lb Pepperoni about 16 large deli slices
• ▢ 1/4 lb Turkey slices
• ▢ 8 slices of Provolone Cheese
• ▢ 4 tablespoons Kerry Gold Garlic Herb Buttermelted Slaw Topping

Slaw Topping

• ▢ 1 small head Iceberg Lettuce shredded
• ▢ 1 small Red Onions thinly sliced
• ▢ 1/4 cup Pepperoncini diced
• ▢ 1/2 cup Olive Oil Mayonnaise
• ▢ 1 tablespoon Red Wine Vinegar
• ▢ 1 tablespoon Olive Oil
• ▢ 2 teaspoons Yellow Mustard
• ▢ 1 teaspoon Salt
• ▢ 1/2 teaspoon Black Pepper
• ▢ 2 tablespoons Parmesan Cheese freshly grated 1 tablespoon Fresh Italian Herbs
• ▢ 1-2 large Tomatoes thinly sliced

Instructions

• Preheat oven to 350 degrees F. Cut Hawaiian rolls in half. Place the bottom half of the rolls in a 9×13 casserole dish.
• Add salami, pepperoni, and turkey on top of the rolls.
• Add sliced provolone cheese.
• Place the top of the rolls on lunch meat and cheese. Pour melted butter over the rolls. Cover with aluminum foil and place the casserole dish in preheated oven for 20 minutes.
• While the sliders are baking grab a large mixing bowl and add shredded lettuce, onions, and pepperoncini.
• In a small bowl whisk together mayonnaise, red wine vinegar, olive oil, yellow mustard, 1 tablespoon of parmesan cheese, salt, and pepper.
• Pour mayo mixture over shredded lettuce and mix lettuce until fully coated.
• Remove the sliders from the oven and cool for 5 minutes before removing the top rolls.
• Add sliced tomatoes then a spoonful of slaw on each roll before adding the top roll back to the slider.

Yogurt Bark

 Ingredients:

1 1/2 Cups plain non-fat Greek Yogurt

1/2 C peanut butter

2 T honey or pure maple syrup

1/2 C semi-sweet chocolate chips, melted

Combine everything. Spread out on parchment paper on a baking sheet and freeze for at least 4 hours (or until hard).  Break into 8 servings.