Zucchini Chicken Bake

Zucchini Chicken Bake

2 tbsp oil

2 onion cut in half and sliced

2 russet potatoes sliced 1/4 inch thick

2 zucchini sliced 1/4 inch thick

2 roasted chicken breasts sliced 1/4 inch thick

1 large can crushed tomatoes

1 tsp each salt, thyme, black pepper & garlic powder

1/2 cup of grated Parmesan cheese

Heat the oven to 325 degrees.
Layer chicken onion zucchini & potato alternately in baking dish
Pour crushed tomato evenly over the top.
Sprinkle salt, black pepper dried thyme oil & garlic.
Cover the dish with foil and bake for 55 minutes
Remove foil, sprinkle Parmesan
Bake 20 more minutes.

 

Salsa homemade

2 cans whole peeled tomatoes (15 oz can)

1 small jalapeno diced

2 Tbsp onion flakes

1 teaspoon garlic powder

1 teaspoon ground cumin

Process all ingredients in the blender.

Fill it in a jar, refrigerate,

Best used after 24 hours for tastes to blend.

Roasted baby carrots

Preheat oven to 350 F

2 pounds of baby carrots
2 tsp toasted sesame oil
2 tablespoon soy sauce
2 tablespoon honey
2 tablespoon balsamic vinegar
1 orange juice and zest

Place all in a bowl, mix.
Spread on a baking sheet
Roast 25 minutes.

This is an amazing and inexpensive side dish for meats.

Lemon Scones

This makes a great hostess gift for brunch.

1/4 cup lemon juice
1 teaspoons grated lemon peel
2 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold butter or margarine
1/4 cup milk
Additional sugar

Combine flour, sugar, baking powder, baking soda and salt.
Cut in butter until it's like fine crumbs.
Add milk and lemon peel, stirring just until mixed.
Turn onto a floured surface knead six times.
Shape into a ball.
On a greased baking sheet, pat dough into a circle.
Cut wedges in the dough.
Sprinkle with sugar.
Bake at 350 for 25minutes.
Enjoy.