Greek Salad Dip

Greek Salad Dip
8 ounces crumbled feta cheese
1 (2.25 ounce) can chopped black olives
1 tomatoes, seeded and chopped
3 green onions, finely chopped
1/2 cup Caesar salad dressing
Mix the feta cheese, olives, tomatoes, green onions, and Caesar salad dressing in a bowl. Chill 25 minutes in the refrigerator.

Chicken Alfredo Ravioli Bake

Chicken Alfredo Ravioli Bake
1 pound boneless skinless chicken diced
1 pound frozen cheese ravioli
3 packets alfredo sauce mix made according to directions (or 3 cups homemade or jarred)
1 cup mozzarella
garlic salt
pepper
Brown off the diced chicken in a skillet, sprinkle with pepper and garlic salt.  Saute till cooked all the way through. Set aside.  Boil ravioli and drain.  Mix ravioli, chicken, sauce and mozzarella.  Place in 9x13 baking dish.  Bake at 350 till top is slightly browned (about 15 minutes).

Chicken Lazone

Chicken Lazone
1/2 tsp salt
1 1/2 tsp chili powder
1 1/2 tsp onion powder
2 tsp garlic powder
1/4 tsp cayenne pepper
2 lb chicken tenders
1/4 cup butter, divided
2 cups heavy cream
Combine salt, chili powder, onion powder, garlic powder, and cayenne pepper.  Sprinkle over both sides of chicken tenders.  In large saute pan, melt half of the butter over medium-high heat.  Cook the chicken tenders until done, about 8 minutes.  Pour the cream and remaining butter into the skillet.  Lower heat and simmer until the sauce thickens, about 5-7 minutes.  Serve chicken and sauce over pasta or mashed potatoes, if desired.

Crockpot Brunswick Stew

Crockpot Brunswick Stew
6 chicken tenders or 1 lb. chicken breasts
1 can yellow corn drained
2 cups butter beans
2 cups canned tomatoes
2 white potatoes cut in cubes
1 medium onion chopped
2 ribs celery chopped
1/2 cup ketchup
1/2 cup barbecue
2 t. onion powder
2 t. garlic powder
2 T. brown sugar
1 T. worcestershire
1t. hot sauce
2 T. butter
3 cups chicken stock
Place all items except the chicken stock in a large freezer bag. Label the bag and make a note to add 3 cups of chicken stock to crockpot before cooking. Once you are ready to cook, Place ingredients along with 3 cups of chicken stock to large crockpot. Cook on low-medium 5-6 hours. Remove cooked chicken tenders from stew, shred them and return to the stew.

Zucchini Chips

Zucchini Chips
1 large zucchini, thinly sliced into rounds
2 tablespoons olive oil
1 teaspoon kosher salt, or to taste
Preheat oven to 225 degrees F (110 degrees C). Line 2 large baking sheets with parchment paper or silicone baking mats.  Place zucchini slices in a single layer on paper towels, cover slices with more paper towels, and gently press to squeeze out as much liquid as possible. Arrange zucchini slices onto the prepared baking sheets, taking care not to overlap slices.
Brush zucchini slices with olive oil and sprinkle lightly with kosher salt.  Bake zucchini slices in the preheated oven until browned and crisp, about 2 hours. Let cool before serving. Store in an airtight container up to 3 days.

Feta Chicken

Feta Chicken
6 skinless, boneless chicken breast halves
6 ounces tomato basil feta cheese, crumbled
1/4 cup Italian-style dry bread crumbs, divided
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.  Place chicken breasts between 2 pieces of waxed paper. Gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wax paper. Place 1 ounce of feta cheese in the center of each chicken breast, and fold in half.  Spread 2 tablespoons bread crumbs in the bottom of the prepared baking dish. Arrange chicken in the dish, and top with remaining bread crumbs.  Bake 25 to 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Jalapeno Chicken

Jalapeno Chicken
6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 (16 ounce) bottle Italian dressing
3 fresh jalapeno peppers, halved lengthwise and seeded
1 (3 ounce) package cream cheese, softened
6 slices bacon
toothpicks
Place chicken breasts in a dish with the Italian dressing. Cover, and marinate in the refrigerator at least 2 hours.  Preheat the grill for high heat.  Stuff each jalapeno half with cream cheese. Roll chicken breasts around jalapeno peppers. Wrap each chicken breast with a slice of bacon. Secure with toothpicks.  Lightly oil the grill grate. Arrange wrapped chicken breasts on the prepared grill. Cook for 20 minutes, turning frequently, or until bacon is browned and the chicken juices run clear.