March Recipes

Lu- London Broil

London Broil

Preheat oven to 450 degrees. Rub roast with olive oil and generously coat with coarse salt and fresh ground pepper (makes a crust as it cooks). When oven has preheated turn heat down to 350 and place meat in the oven. Check meat every 20 mins. and cook to your desired doneness.

Serve with Traders Joe’s Basmati Rice Medley and corn.

Amanda-Chicken Scampi & Ceasar Salad

1/2 c. butter OR 1/4 c. butter and 1/4 cup chicken broth (cuts down on fat)

1/4c. olive oil

Green onions(already chopped for you)

1 Tbsp. minced garlic

juice of 2 lemons

2lb. chicken breast (cut into small pieces- this is key!) - not cut, afraid will dry out

1 tsp. salt

1 tsp. pepper

1/4 c. dried parsley

2 or 3 tomatoes - your preference on how much

Heat butter/chicken broth and olive oil. Saute garlic and onions. Put in lemon juice, chicken, salt, pepper, and parsley and get to boil on medium heat, add tomatoes, cover and let simmer on low until done (8 to 10 minutes). Serve over rice.

Caesar Salad - just toss dressing with lettuce and parmesean

Leah- Lasagna with Sweet Italian sausage

Lasagna (I already put it together, just thaw and bake it!)

Spinach Salad with dressing

Garlic Butter

Whole Wheat French Loaf

Thaw Lasagna in fridge. Bake Lasagna at 350 for 50 min to 1 hour until hot and bubbly. Let stand 15 minutes before cutting and serving. Usually I bake it coverd with foil the first 30-40 minutes and then remove the foil and let the cheese get browned.

Let garlic butter get to room temp so it's easy to spread and cut loaf in half lengthwise. Spread butter on both side of loaf. Wrap in foil and while the lasagna is cooling, place bread in the oven at 350 for 10-15 minutes or so.

Toss salad with dressing.

Enjoy

Melody- Taco Salad

Ingredients

• 16 ounces lean ground beef
• 1 (1.25 ounce) package taco seasoning mix
• 1 head iceberg lettuce, shredded
• 1 can of olives
• 1 (15 ounce) can pinto beans, drained
• 1 (15 ounce) can kidney beans, drained
• 2 large tomatoes, chopped
• 1 avocados - peeled, pitted, and cubed
• 8 ounces shredded Cheddar cheese
• 1 (16 ounce) package corn chips
• 1 (16 ounce) bottle Catalina salad dressing

Directions

1. Prepare the ground beef as directed by taco seasoning package and set aside.
2. In a large bowl, combine the beef mixture, lettuce, olives,pinto beans, kidney beans, tomatoes, avocado and cheese. Mix well.
3. Before serving, add the corn chips and enough dressing to coat. Mix well and serve immediately.