I like to call this a gateway salad. It’s the shallow-end of the salad world. Where you can just gently lower yourself in and say “Hey, this isn’t bad at all! In fact… I quite like it!” If you happen to be a salad dodger who’s trying to be virtuous this month, this is for... Read more
Tricolour Cous Cous Salad. Serves 4: - 200g Cous cous (dry weight), cooked. - 250g Cherry Tomatoes, halved. - 2 Avocados, peeled, stoned, chopped. - 150g Ball Mozzarella, torn into chunks. - Handful of rocket and/or spinach leaves. To dress: 1 tbsp Pesto, Juice of half a lemon, Good drizzle olive oil. Top with basil and black pepper. For a main course, serve with warm wholemeal pitta breads and some homemade hummous (chickpeas + garlic + lemon juice = easy peasey hoummous).
Cheesy Ranch Chicken, Ingredients: 1.25 lbs boneless chicken breast 1/4-1/2 cup ranch dressing (bottle) 1/2 cup shredded Parmesan cheese 1/2 cup shredded cheddar cheese Directions: Preheat oven to 350 degrees. Coat chicken with ranch dressing. Mix cheeses together. Top chicken with mixed cheeses. Bake uncovered on greased baking sheet for 30 minutes or cooked through.
There are so many great recipes on Pinterest. We are going to start highlighting some of our favorites and sharing them with our readers, showing you the original source and how to make the recipe. Enjoy! Recipe Source: Joyously Domestic Image Source: Joyously Domestic Ingredients: 2 pounds potatoes (unpeeled, washed and cut into chunks) 1/2 cup ranch dressing (bottled, not packet) 1/4 cup shredded cheddar cheese, plus more for topping (if desired) 1/4 cup crumbled, cooked bacon 1…