Recipe: Chicken, Onion, & Olives

 

4 Skinless Boneless Chicken Breasts – halved

2 med. yellow onions

1/4 cup canola oil

1/4 cup balsamic vinegar

3 Tbsp Montreal Steak Seasoning

10 oz. Spanish olives with pimentos – drained

6 oz. Black olives

 

1.  Preheat oven to 425. 

2.  Cut onions in half and then slice. 

3.  Place chicken and onions on baking sheet and coat with oil, vinegar, and seasoning. 

4. Bake for 20 min.  

5.  Remove from oven to flip chicken and add olives. 

6.  Bake another 15 to 20 minutes.

Did you know... Fat Free Stock or Soup

To make fat free soups or stocks, chill the soup or stocks.  The fat rises to the top, so you can remove it.

Did you know... Keeping track of oil use

Do Not just pour your oil into the pan.  Measure it first so you can keep track of your oil/fat useage.

Recipe: Sweet Banana Peppers with the Cheese Ball That Wasn’t Dip

Ingredients:

1 – 8oz. Cream cheese (softened)
3 to 4 green onions chopped fine (white and green parts but DO NOT put into food processor)
2 1/2 Tbls. Worcestershire Sauce
1 Tbls. Garlic powder
1 1/2 cups Extra Sharp Cheddar Cheese (shredded)
6oz Dry Salami Nugget (use food processor to grind up finely)
8 Sweet Banana Peppers (halved with seeds and ribs removed)

Directions:

Combine all ingredients (except banana peppers) and make sure you mix it well.  Stuff peppers with dip and then put into the  refrigerator for a couple of hours before you serve.

Tip: if you cannot find the Dry Salami Nuggets by Busseto Foods (found in specialty meat and cheese section) you can use pepperoni.