Azle Meal Counter

These Friday night dinner ideas are the best way to start the weekend! From pizza to pulled pork to ...
Ingredients
The BEST Tater Tot Casserole
Easy One Pan Maple Glazed Salmon
Sloppy Joe Pizza
Dr. Pepper Pulled Pork
Nacho Pot Pie

Ingredients
Chicken

3 large chicken breasts, butterflied and cut in half through the middle to make thinner and make 6 pieces.
salt + pepper
2 tbsp avocado oil
Croutons

1/2 loaf French bread, cut into cubes
2 tbsp avocado oil
2 cloves garlic, minced
salt + pepper
Dressing

1/3 cup plain Greek yogurt
1/3 cup mayo
3 tbsp parmesan cheese

2 cloves garlic, minced
1 tbsp lemon juice
1 tbsp Worcestershire sauce
2 tsp dijon mustard
2 tsp anchovy paste
1 tbsp avocado oil
1/2 tsp salt
1/2 tsp pepper
Salad

3 whole hearts of romaine, chopped
1/3 cup parmesan cheese
Instructions

Preheat oven to 375F and line baking sheet with parchment paper.
In a cast iron skillet or skillet, heat 2 tbsp avocado oil.
Season chicken with salt and pepper on both sides.
Cook in skillet until completely cooked, flipping half way. Take off when internal temp reaches 165F.
Meanwhile, mix bread cubes in bowl with avocado oil, garlic, salt, and pepper.
Pour onto parchment lined baking sheet and bake for 12-15 minutes or until golden brown, tossing halfway through.
Make dressing by whisking all of the dressing ingredients together in a bowl. Taste and adjust to seasoning needs.
Prep salad by adding lettuce to a big bowl and tossing with 2/3 of the dressing.
Add sliced chicken, croutons, parmesan cheese and remaining dressing on top

Ingredients
4 cups Romaine lettuce (chopped)
1/4 cup onion (thinly sliced)
2 tablespoons parmesan cheese (freshly grated)
1 (8 ounce) grilled chicken breast (sliced)
1 slice whole wheat bread
Olive oil spray
pinch garlic powder
3 tablespoons nonfat plain Greek yogurt
2 cloves garlic
1 tablespoon dijon mustard
1 teaspoon Worcestershire sauce
3 tablespoon lemon juice
1/2 teaspoon fresh cracked black pepper
2 tablespoon parmesan cheese
3 tablespoon olive oil
Preparation
To make croutons, preheat oven to 400 F and cut bread into cubes. Spray with olive oil and sprinkle with garlic powder. Spread into a single layer on a baking sheet lined with foil. Bake for 10 to 15 minutes, or until croutons are golden and crispy, stirring every few minutes.

To make the dressing, add all ingredients (yogurt through parmesan cheese) to a blender and blend until smooth. Slowly drizzle olive oil in while blending until you have a smooth consistency. Pour into a jar and store covered in the refrigerator until ready to use.

To make the salad, add romaine to a large bowl. Add sliced onion and parmesan. Pour in dressing and toss to coat. Sprinkle with croutons and divide onto 2 plates. Top with grilled chicken and serve immediately