This low-fat vegetarian meal has only five ingredients, making it a quick dinner for busy weeknights.
Easy gluten free Cheddar Biscuits. 1 (16 oz) pkg Bob’s Red Mill Gluten-Free Pizza Crust Mix 1 1/2 cups Warm Water 2 large Eggs 2 Tblsp Extra Virgin Olive Oil enclosed Yeast Packet 8 oz shredded Cheddar Cheese 2 Tblsp Italian Seasoning Black Pepper 1/4 cup Extra Virgin Olive Oil 2 tsp Italian Seasoning
Greek Marinated Chicken ~ 1 cup plain yogurt 2 Tbsp olive oil 4 cloves garlic, minced ½ Tbsp dried oregano 1 medium lemon zest juice from 1/2 lemon ½ tsp salt freshly cracked pepper ¼ bunch fresh parsley 3½ to 4 lbs chicken pieces ~ Combine marinade. Place pieces in marinade in gallon ziplock. Bake 375 45-60 minutes or grill.
Garlic Roasted Zucchini: 2 zucchini, olive oil, salt, pepper, rosemary, garlic. Cut zucchini into pieces and combine in zip lock bag with garlic, enough olive oil to coat, salt, pepper and rosemary and squish to mix. Put on cookie sheet and bake at 375 for 20-25 min or until zucchini is soft and golden.
- Peanut Butter and Jelly Cookies - This is a must do!