Spinach and Artichoke Dip

Ingredients

• 10 ounces frozen, chopped spinach (thawed)
• 10 oz artichoke hearts, drained and chopped
• 1/2 cup shredded parmesan cheese
• 1/2 cup shredded romano cheese
• 1/2 cup shredded mozzarella cheese
• 10 ounces prepared alfredo sauce
• 1 teaspoon minced garlic
• 4 ounces softened cream cheese

Instructions

1. Preheat oven to 350 degrees.
2. In a large bowl, combine all the ingredients with a spoon until smooth.
3. Place in an 8x8-inch glass dish, and baked for about 30 minutes.

Teriyaki Chicken and Veggies

INGREDIENTS

•  2 small-medium yellow or zucchini squash, about 12 ounces, ends trimmed and cut into 1-inch pieces
•  1 red, orange or yellow bell pepper, cored, seeded, and cut into 1-inch pieces
•  1/2 to 1 medium red onion, cut into 1-inch pieces
•  1 medium head of broccoli, about 12 ounces, stem trimmed, and florets cut into 1-inch pieces or so
•  1 to 1 1/2 pounds boneless, skinless chicken breasts, cut into about 1/2-inch strips
•  1 tablespoon olive oil
•  1/2 cup pineapple juice
•  1/3 cup soy sauce (I use low-sodium)
•  1 tablespoon molasses
•  1 tablespoon brown sugar
•  1 tablespoon rice vinegar (can sub white vinegar)
•  1 to 2 cloves garlic, finely minced or pressed through a garlic press
•  1 to 2 teaspoons finely minced fresh ginger or 1/4 teaspoon dried ginger

INSTRUCTIONS

1. Preheat the oven to 400 degrees F.
2. Place the chopped veggies and chicken strips evenly across the bottom of a large sheet pan (about 11X18-inches or so).
3. In a small bowl or liquid measuring cup, whisk together the olive oil, pineapple juice, soy sauce, molasses, brown sugar, vinegar, garlic and ginger (see note about doubling the sauce). Pour the mixture over the chicken and veggies.
4. Toss everything together until the chicken and vegetables are coated with the sauce. Arrange the ingredients in an even layer again making sure the chicken pieces aren’t overlapping each other.
5. Bake for 12-15 minutes until the vegetables are sizzling and crisp-tender and the chicken is cooked through, increase time as needed. Season to taste with salt and pepper, if needed!
6. Serve immediately over hot, cooked rice or quinoa (or on it's own!).

NOTES

If you want a saucier end result, you might consider doubling the sauce. If it were me, I'd only pour half of the sauce over the sheet pan ingredients and cook per the recipe, and then take the other half of the sauce, stir in 2-3 teaspoons cornstarch and bring to a simmer on the stove to thicken and use the extra sauce for serving.

Feel free to sub out the vegetables in the recipe for other favorite choices like asparagus, cauliflower, other types of squash, etc. - you could easily add cherry tomatoes, too.

Crockpot Lemon Chicken

Ingredients

• 1 teaspoon dried oregano
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon pepper
• 6 boneless skinless chicken breast halves (6 ounces each)
• 2 teaspoons chicken bouillon granules
• 1/4 cup boiling water
• 3 tablespoons lemon juice
• 1-1/2 teaspoons minced garlic
• 1-1/2 cups sour cream
• 2 teaspoons minced fresh parsley
• Hot cooked brown rice, optional

Directions

• Combine the oregano, seasoned salt and pepper; rub over chicken. Place in a 3-qt. slow cooker.
• In a small bowl, dissolve bouillon in boiling water. Stir in lemon juice and garlic. Pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender.
• Remove chicken and keep warm. Stir in sour cream and parsley; cover and cook for 15 minutes or until heated through. Serve chicken with sauce and, if desired, rice.