Chicken Thighs Wrapped in Prosciutto w/ Basil

Recipe #6

Chicken Thighs Wrapped in Prosciutto w/ Basil (adapted from Rachael Ray):

Ingredients:

1/4 cup extra-virgin olive oil, plus more for drizzling
2 large cloves garlic, peeled and very thinly sliced
1 package or bundle fresh basil

1 bundle fresh green onions
6 pieces good quality boneless, skinless chicken thighs, trimmed of fat
Salt and freshly ground black pepper
6 thin slices prosciutto di Parma
4 lemons cut in half

Directions: 

Preheat oven to 400F

Combine about 1/4 cup extra-virgin olive oil and fresh squeezed lemon juice from the 4 lemons into a shallow dish.

Finely chop garlic cloves, basil leaves, and green onions and set aside.

Season the chicken pieces with salt and pepper to taste and dip chicken in the olive oil and lemon mixture. Turn to coat (I used my hands for this).

Spray your pan or tin foil. Once chicken is coated, lay the chicken open on the pan. Put basil, garlic, and green onions inside the chicken. 

Wrap the chicken pieces in prosciutto, placing green onions on top to garnish. Drizzle the chicken with more oil and grill for 12-15 minutes, turning occasionally.

I turned them after 10 minutes and they were ready after 15 minutes. Since the thighs are smaller, they don't take as long to cook.

We had roasted potatoes, zucchini, and squash with our chicken and topped our meal off with a bottle of Pinot Noir! 

Absolutely delish!

Enjoy!!!

Layered Greek Dip

Recipe #5 
This recipe was a HUGE hit at our Super Bowl Party! 

Layered Greek Dip

Ingredients:

2 large cucumbers

2 cans of sliced olives

2 packages of feta cheese

2 tubs of Tzatziki Cucumber Dill Yogurt Dip

1 package of cherry tomatoes 

2 containers of pita chips 

Directions: 

1. Cut cherry tomatoes in half, slice cucumbers, and drain olives.

2. First layer Yogurt Dip along the bottom of the bowl or dish you are using for the dip. 

3. Layer feta cheese ontop of yogurt dip. 

4. Ontop of yogurt and feta, layer cucumbers, tomatoes, and olives. 

5. Repeat until you have used all of the yogurt dip, feta, olives, cucumbers, and tomatoes.

6. Now it's ready to eat or be refridgerated for later! 

Enjoy with pita chips, carrots, or celery! 

Crescent Pepperoni Pizza Rolls

Recipe #4

One of my Super Bowl treats I made...

Crescent Pizza Rolls!!

Ingredients: 

1 can refrigerated crescent rolls

40 slices turkey pepperoni

4 pieces of low-fat mozzarella string cheese, cut in half

garlic powder

pizza sauce

This is the first time I made these and next time I will be adding tons of veggies and maybe some goat cheese! 

Directions:

Preheat oven to 375.

Unroll crescent rolls and separate into 8 triangles. 

 Place 5 slices of turkey pepperoni on each crescent roll.  

Top pepperoni with string cheese half and roll up.  

Sprinkle crescent rolls with garlic powder. 

 Place rolls on baking sheet and bake for 12-15 minutes, or until golden brown.  

Serve with a side of warm pizza sauce.

and...ENJOY! 

Kale Chips

Recipe #3

I don't know why I waited so long to make them...they are SUPER easy!

Ingredients:

1 Bunch of Fresh Kale

Extra Virgin Olive Oil

Balsamic Vinegar

Garlic Salt or Seasoning Salt

Directions:

1. Preheat  oven to 350 degrees F 
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner or paper towel.
3.  Drizzle kale with olive oil, balsamic vinegar, and sprinkle with seasoning salt or garlic salt.
4. Bake until the edges brown but are not burnt, 7-9 minutes.