Why is this Olive Garden Chicken? I marinated my boneless, skinless chicken breasts in Olive Garden Salad Dressing. Makes for moist, tender and yummy tasty chicken breast. I grilled these on my grill but you could bake them and shoot them under the broiler right before they are done.
I used a copper grill mat on my BBQ grill. I will remove it and the sauce/char will come right off. Keeps your grill clean too. My Dad is not a big fan of char on meat. I like it. ☺️
1 large bottle Olive Garden Italian Salad Dressing or your favorite Italian dressing
Boneless, skinless chicken Breasts
Look how juicy the chicken breast is.
Place chicken breasts in a container and pour dressing over the chicken. Make sure dressing covers the chicken. Cover and leave in refrigerator for a minimum of 4 hours. You can marinate longer, 6-8 hours or overnight. I prefer overnight. If you decide to use plastic bags to marinate, make sure you double bag or place in a bowl while they are marinating.
Grill, bake/broil until done. If you are grilling, grill over medium high heat. Check chicken with an instant read thermometer. Cooked chicken is 165 degrees. Remove your chicken about a minute before it’s done because it will continue to cook after it’s removed from the heat. You can also baste the dressing on your chicken near the end of cooking if desired. Pair with your favorite sides. These chicken breasts freeze and reheat well. Enjoy
I absolutely love spaghetti squash. This a great recipe that even your pickiest eater would like. This is a low carb enjoyable meal and you will not feel deprived of your favorite food. Make sure you choose a pizza sauce with low/no sugar.
1 Spaghetti Squash, halved and seeds scooped out
1-2 Tablespoons of Pizza Sauce
Pepperoni or your favorite pizza toppings
Cut spaghetti squash in half and scoop out seeds. Place face down in a microwave safe baking dish. Add one inch of water in baking dish and cook in microwave for 10 minutes. Let set until you can comfortably handle squash. Discard water in baking dish. Scrape insides of squash with fork. Add pizza sauce and top with mozzarella cheese. Add your favorite pizza topping, I used pepperoni. Place under broiler antil cheese melts. Sprinkle on oregano if desired. Enjoy!
I think this is one of the biggest and best sandwiches I have created. I have put this recipe together for the Grilled Cheese Academy. The outside of this sandwich is butter and Wisconsin Parmesan cheese. The inside is garlic bread, Wisconsin Parmesan, meatballs, Wisconsin Mozzerella cheese topped with another great piece of garlic bread that has been buttered and loaded with more Parmesan cheese. This is The Ultimate Italian Grilled Cheese Sandwich! Manga!
1 loaf of your favorite crusty bread, uncut, I used sourdough (it’s my favorite)
1 jar of garlic spread, I used Lawry’s (found where the spices are located)
Parmesan cheese, grated
Meatballs, make you own or store bought
Mozzerella slices, I used Sargento, Wisconsin made
Prepare garlic bread.
Slice bread in thick slices. Spread Lawry’s Garlic Spread over bread. Sprinkle with paprika, cover with Parmesan cheese. Place on a baking sheet and broil until cheese is melted. Set aside.
Prepare meatballs. Toss meatballs in your marina sauce and heat until hot.
Place at least 2 slices of Mozzerella on top of the garlic bread. Next, place meatballs. It’s up to you if you wish to slice them. Place more Mozzerella on top of the meatballs. Cover with garlic bread. Now butter the outside of the bread and cover with more Mozzerella and place on griddle or pan to grill. Grill bread over medium heat until it is golden brown. Carefully flip your sandwich and grill till golden brown. Manga, manga! Enjoy!
I think I could eat Caprese Salad everyday. Because I love this salad and having mini pizza crust leftover from grandsons visit, I created my favorite pizza ever!
Mini pizza crust (I used Mama Mia)
3 slices of mozzarella cheese (I bought a few slices at the deli)
1 tomato, sliced thin
Basil leaves (I use a lot because I ❤️it)
Balsamic glaze, can be purchased at grocery store
Preheat oven to 425 degrees. Slice tomato thin, lay slices on paper towels and salt both sides. This will draw some of the liquid out of the tomato slices. Lightly brush pizza crust with Olive or vegetable oil on both sides. Cover entire top of pizza crust with the sliced mozzarella cheese. (I tore cheese to cover the surface) Before putting tomatoes on top of cheese, place a paper towel on top and lightly press to get any excess liquid out. Cover cheese with tomatoes and basil leaves. Sprinkle top of pizza with Parmesan cheese. Bake for 7 – 9 minutes.
Remove from oven and drizzle balsamic glaze or balsamic reduction on top of pizza. Balsamic glaze can be made at home by reducing balsamic vinegar into a syrup or it can be purchased in the grocery store near the vinegar aisle.
Slice pizza and enjoy!