Baked Zucchini Strips

Baked Zucchini Strips

This recipe was an experiment the other day and I think it turned our well enough to put on the blog.

Cut the zucchini in strips either round or elongated.  Depending on the size of the zucchini, I will cut it into sections that are about 2 1/2 to 3 inches long.

In a plastic closure bag (Ziplock), put it
      1/4 cup olive oil
      1 Tbsp red wine vinegar
      1/2 tsp salt
      dash of pepper
      1 Tbsp Salad Supreme Seasoning (McCormick)

Add the sliced zucchini and close the bag tightly.  Thoroughly mix the oil mixture and the zucchini.  Let it sit for 5 minutes.

Place the seasoned zucchini on a baking pan, close but not overlapping each other.

Heat the oven to 350 degrees F and bake for 7 minutes, turn the zucchini over and back for 5 more minutes.

Yummy Mustard Chicken Thighs

I have been working on ways to prepare chicken without breading it, to keep the calories down.  This one tasted so yummy, I decided to put it on the blog.  I used chicken thighs, but I am sure you could use chicken breasts or tenders and still be good.

Place 4 or 5 boneless chicken thighs in a plastic zip lock bag.

Add to the bag:
        1/2 teaspoon salt
        1/2 teaspoon Seasonal Salt
        1 teaspoon olive oil
        1/2 teaspoon red wine vinegar
        1 tablespoon Dijon Mustard

Mix it around in the bag until all the pieces have been coated well.  Let them sit in the bag for 15-30 minutes.

Preheat oven to 350 F. Dump the chicken and all the sauce in an open baking dish.  Bake for 30-35 minutes.

Dijon Chicken

This is a chicken dish I created for a quick dinner one night.  I was trying to think of a way to prepare chicken without breading and this came into my mind.  After rave reviews, I think it is a keeper!

Dijon Chicken

3 pounds chicken tenders (about that)
1/4 cup olive oil
1/8 cup red wine vinegar
1/8 cup dijon mustard
1 teaspoon salt
1 tablespoons chives
1 tablespoon parsley flakes
1 teaspoon McCormick Herb Garden spice mix
1/2 teaspoon garlic salt
1/2 teaspoon pepper

Place the chicken in a bowl.  Mix all the other ingredients with a wire whisk in another small bowl.  Pour this over the chicken and either stir with a spoon or mix with your hands if you don't mind the feel of the raw chicken.  Place it all in a "zip-lock" bag and refrigerate for at least one hour.  Place in a baking pan and bake for 35-40 minutes at 350º F.