This one is another one of my favorites! I just love garlic bread!
2 T Mayo
2 T butter, room temp
1 garlic cloved, pressed
1 1/3 c. crumbled feta
1 1/4 c. grated parmesan
1/2 c. grated Mozzarella
1/2 c. chopped green onions
1 loaf of french bread, split lengthwise
Center rack 475. Mix first 3 ingredients in med bowl. Mix in feta, 1/2 c parm., moz. and onions. Spread on cut sides of loaf. Top with rest of parm. Sprinkle with salt and pepper. Bake about 12 min.
I had a enough left over of the spread to top some bread another night.
Friday, August 15, 2008
Tuesday, August 12, 2008
Lighter Chicken Caesar Salad
This is a fantastic filling main dish salad! We had it last night and enjoyed it much. Note that you'll only use half of the dressing in the salad—leftovers, which will keep refrigerated for up to 1 day, make a great dip for crudités.
**Also, just a tip....you know that Manager Special bread at Kroger.....for $.50? Perfect for croutons and it doesn't take much work and soooo much cheaper and better in my opinion. You can add your own seasoning that you like....and kids love them for a snack too:) I included the recipe below...but I sometimes will add a little Parm, or italian seasonings.
You'll also only use 1 1/3 cups of the croutons—leftover croutons will keep in an airtight container or zipper-lock bag for about one week.
Caesar Dressing
1/4 cup buttermilk
2 tablespoons fresh lemon juice (from 1 lemon)
2 tablespoons reduced fat mayo
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
2 medium garlic cloves , minced or pressed through a garlic press
3 anchovy fillets , rinsed and patted dry
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons olive oil
1 ounce grated Parmesan (1/2 cup)
4 grilled chicken breasts
Croutons (you can make your own easily, see below)
Cooking spray
1/4 teaspoon salt
1 teaspoon garlic powder
2 medium heads romaine lettuce (about 10 cups loosely packed)
1. For the Dressing: Puree all of the dressing ingredients except the oil and Parmesan in a blender (or food processor) until smooth, scraping down the sides as needed, about 30 seconds. With the motor running, add the oil in a steady stream. Stir in the cheese. Set aside 1/2 cup of the dressing for the salad and refrigerate the remaining 1/2 cup for another use.
2. For the Croutons: Adjust an oven rack to the middle position and heat the oven to 350 degrees. Generously coat the bread cubes with the vegetable oil spray. Sprinkle with salt and garlic powder and toss to combine. Spread the bread onto a baking sheet and bake until golden brown, 20 to 25 minutes, tossing halfway through to promote even browning. Allow the croutons to cool to room temperature before serving. Set aside 1 1/3 cups for the salad and reserve remaining for another use.
3. To Assemble the Salad: In a large bowl, toss the lettuce with all but 1 tablespoon of the dressing to coat; divide evenly among individual plates. Add the chicken to the bowl used to dress the lettuce, and toss with the remaining 1 tablespoon dressing to coat. Arrange the chicken evenly among the plates, on top of the lettuce. Sprinkle each plate with a portion of the croutons.
PER SERVING:Cal 330; Fat 10 g; Sat fat 2 g; Chol 105 mg; Carb 14 g; Protein 45 g; Fiber 3 g; Sodium 740 mg
**Also, just a tip....you know that Manager Special bread at Kroger.....for $.50? Perfect for croutons and it doesn't take much work and soooo much cheaper and better in my opinion. You can add your own seasoning that you like....and kids love them for a snack too:) I included the recipe below...but I sometimes will add a little Parm, or italian seasonings.
You'll also only use 1 1/3 cups of the croutons—leftover croutons will keep in an airtight container or zipper-lock bag for about one week.
Caesar Dressing
1/4 cup buttermilk
2 tablespoons fresh lemon juice (from 1 lemon)
2 tablespoons reduced fat mayo
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
2 medium garlic cloves , minced or pressed through a garlic press
3 anchovy fillets , rinsed and patted dry
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons olive oil
1 ounce grated Parmesan (1/2 cup)
4 grilled chicken breasts
Croutons (you can make your own easily, see below)
Cooking spray
1/4 teaspoon salt
1 teaspoon garlic powder
2 medium heads romaine lettuce (about 10 cups loosely packed)
1. For the Dressing: Puree all of the dressing ingredients except the oil and Parmesan in a blender (or food processor) until smooth, scraping down the sides as needed, about 30 seconds. With the motor running, add the oil in a steady stream. Stir in the cheese. Set aside 1/2 cup of the dressing for the salad and refrigerate the remaining 1/2 cup for another use.
2. For the Croutons: Adjust an oven rack to the middle position and heat the oven to 350 degrees. Generously coat the bread cubes with the vegetable oil spray. Sprinkle with salt and garlic powder and toss to combine. Spread the bread onto a baking sheet and bake until golden brown, 20 to 25 minutes, tossing halfway through to promote even browning. Allow the croutons to cool to room temperature before serving. Set aside 1 1/3 cups for the salad and reserve remaining for another use.
3. To Assemble the Salad: In a large bowl, toss the lettuce with all but 1 tablespoon of the dressing to coat; divide evenly among individual plates. Add the chicken to the bowl used to dress the lettuce, and toss with the remaining 1 tablespoon dressing to coat. Arrange the chicken evenly among the plates, on top of the lettuce. Sprinkle each plate with a portion of the croutons.
PER SERVING:Cal 330; Fat 10 g; Sat fat 2 g; Chol 105 mg; Carb 14 g; Protein 45 g; Fiber 3 g; Sodium 740 mg
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