Roasted vegetables and chicken

1 lb boneless, skinless chicken breasts, cut into 1” pieces

10 red potatoes, washed and cut into eighths 

1 large zucchini, cut into 1” cubes

1 large yellow squash, cut into 1” cubes

1 large sweet yellow onion, cut into quarters 

2 cups Italian dressing

Preheat oven to 475*

Cover large sheet pan in foil, spray with nonstick spray

Marinate chicken in 1 cup dressing in a separate bowl, set aside

Marinate zucchini, squash, and onion in 1/2 cup dressing in separate larger bowl, set aside 

Toss potatoes in 1/2 cup dressing and place on prepared sheet pan

Cook potatoes for 10 minutes.

Remove pan from oven, add chicken and vegetables to the pan with the potatoes and toss, try to keep everything a single layer

Cook for 10 minutes, then toss again, cook for 5-10 more minutes 

Tuscan Chicken Pasta

Ingredients:
2 Tbsp butter
6 cloves garlic, minced
1 pound boneless, skinless chicken breast
1 shallot, finely chopped
1/2 cup white wine
1/2 jar roasted red peppers, drained and cut into strips
16 oz half and half
1 tsp cornstarch, 1 Tbsp water (mix in a small bowl)
2/3 cup Parmesan cheese, grated
1 bag spinach
salt and pepper to taste

Instructions:
Over medium heat melt butter, add garlic cook 1-2 minutes
Add chicken cook on each side 5-7 minutes - transfer chicken to bowl for later
Add onion to butter and garlic, cook until translucent
Add white wine and allow to simmer and reduce
Add peppers, cook 2-3 minutes, stir often
Add half and half and cornstarch mixture to the center of the pan, stir until thickens
Reduce heat, add cheese and stir until cheese melts
Add salt and pepper to taste
Add spinach, stir into sauce to wilt
Serve over cooked pasta
Top with sliced chicken 

Hot Cocoa Dip

Ingredients:
4 envelopes hot cocoa mix without marshmallows
8 oz. package cream cheese, room temperature
4 oz. whipped topping, thawed
miniature marshmallows for garnish

Instructions:
Combine hot cocoa mix, cream cheese, and whipped topping until smooth.  Garnish top with marshmallows.

Fruit Salsa (sweet)

Ingredients:
1/2 pint raspberries, rinsed
4 oz. fresh pomegranate arils
2 kiwis chopped
1 pint of strawberries, rinsed and chopped
1 lemon juiced
1/4 cup sugar, white

Instructions:
Combine all ingredients together, serve chilled

Fresh Salsa - Chunky

Ingredients:
6 medium sized Roma tomato, seeded and diced
1/2 cup cilantro, chopped
1 tsp salt
2 Jalapeno raw, seeded and finely chopped
1 tsp ground cumin
2 Tbsp lime juice
1 medium sweet onion, chopped
3 cloves garlic, minced

Instructions:
Combine all of the ingredients in a bowl and mix well.  Serve chilled.

Deviled Eggs

Ingredients:
12 large eggs, hard-boiled and cooled
4 Tbsp mayonnaise
2 tsp yellow mustard
1/4 to 1/2 tsp season salt
Garnish with paprika

Instructions:
Cut eggs in half lengthwise placing yolks in a small mixing bowl
Add mayo, mustard, and season salt to bowl with yolks, mix until smooth
Top each half of the egg with the mixture and garnish with paprika

Black Bean Salsa

Ingredients:
1 can black beans, drained and rinsed
1 can corn, drained
2 medium sized tomato, seeded and diced
1/4 cup cilantro
1 tsp Salt, table
1 Jalapeno-raw, seeded and finely chopped
1/2 tsp ground cumin
2 Tbsp lime juice
1/4 cup red onion, chopped
2 cloves garlic, minced

Instructions:
Combine all ingredients into a bowl
Serve chilled