Chicken Alfredo

This is one of my family's favorite meals.  I buy chicken breasts in bulk, slice and then freeze them in 2 lb packages.  

Ingredients:

• Tuscan Herb Olive Oil
• 1 lb sliced chicken breast
• 1 c ~2 sticks~ butter
• 1 c whipping cream
• 1 1/2 c shredded Parmesan cheese
• Penzey’s Roasted Garlic

Directions:

1. Heat olive oil in large skillet over med-high heat.  

2. Sauté chicken breast in skillet; remove to bowl.

3. Reduce heat to medium-low.

4. Melt butter in skillet.

5. Add cream; stirring constantly.

6. Add Parmesan cheese; stirring until melted.

7. Sprinkle in Roasted Garlic.

8. Add chicken back into sauce.

9. Serve over prepared noodles or tortellini.

Tips:

• My family likes this recipe with bow tie pasta or with tortellini.  
• I cook my pasta in the microwave in my Rockcrok Everyday Pan.  Pour pasta in pan.  Sprinkle with a pinch of salt.  Just cover with water and cook for 5 - 6 minutes longer than the stove top directions.   Drain and serve.

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• 

Southwest Ranch Veggie Dip

This is a dip that I keep on hand for fresh veggies.  

Ingredients:

• 2 T Penzey's Buttermilk Ranch Seasoning
• 4 teas. Penzey's Salsa and Pico Seasoning
• 16 oz. sour cream

Directions:

Mix all ingredients in a small batter bowl  Refrigerate.

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Caesar Salad Dressing

I must confess, I stole/borrowed this recipe from OnceUponaChef.  My twist on it is that I use avocado mayonnaise.  I do not use "vegetable" oils of any kind in my kitchen.  I use olive, avocado and coconut oils in my kitchen because of the inflammatory nature of "vegetable" oils.  If you are making the change to olive or avocado mayonnaise, be sure to read the labels.  Brands like Kraft and Hellmann's Olive OIl Mayo are made with soybean and canola oils.  I use Chosen Foods Avocado Mayonnaise that I find at Costco.

Ingredients:

• 2 small garlic cloves, minced
• 1 tsp anchovy paste
• 2 T lemon juice ~ I use Minute Maid frozen if I don't have fresh lemons~
• 1 tsp dijon mustard
• 1 tsp worcestershire sauce
• 1 c avocado mayonnaise
• 1/2 c grated Parmigiano Reggiano
• 1/4 tsp salt
• 1/4 ground black pepper

Directions: 

In a medium glass bowl, whisk together garlic, anchovy paste, lemon juice, dijon mustard and worcestershire sauce.  Add mayonnaise, Parmigiano-Reggiano, salt and pepper; whisk until well combined.  Adjust seasoning to taste.  Pour into glass jar or container and refrigerate.

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