Ranch Grilled Chicken, Sweet Potato Rounds, Green Bean & Cabbage Slaw and Cauliflower :) Recipes from this mornings show..enjoy!

GRILLED RANCH CHICKEN

SWEET POTATO ROUNDS

CAULIFLOWER AUGRATIN

GREEN BEAN AND CABBAGE SLAW

GRILLED RANCH CHICKEN

4 boneless chicken breasts

1 (8-ounce) bottle Ranch dressing

1 (8-ounce) bottle Italian dressing

1 teaspoon minced garlic

salt, pepper, onion powder and garlic powder

Season chicken breasts with salt, pepper, garlic powder and onion powder on both sides.  Mix dressings and garlic well.  Place the chicken breasts in a gallon size Ziploc and pour marinade over the chicken.  Make sure the marinade is covering all the chicken and place the bag in a dish and refrigerate for at least 4 hours.  Overnight is best.  Grill the chicken on high 4 to 6 minutes on each side.   Wait 10 minutes before slicing.

SWEET POTATO ROUNDS

2 medium-size sweet potatoes

2 tablespoons olive oil

1 tablespoon sugar

Dash of cayenne pepper

Salt and pepper to taste

Peel sweet potatoes and carefully slice into 1” thick round pieces.  Place them in a large bowl and toss them with the olive oil and remaining ingredients.  Place in a single layer on a baking sheet and bake for 35-45 minutes at 400.  Flip them halfway through baking.

CAULIFLOWER AUGRATIN

1 large head of cauliflower, washed and chopped

1 small onion, chopped

2 tablespoons olive oil

2 tablespoons butter

Salt and pepper to taste

1 (5-ounce) container plain Greek yogurt

1 (8-ounce) bag sharp cheddar, shredded

Place the cauliflower in a microwave-safe dish, cover and microwave for 8 minutes.  In a skillet (black skillet is best), place olive oil and butter on medium high heat.  When the butter is melted, place cauliflower and onions in the skillet and sauté’ for about 10 minutes.    Spread  the Greek yogurt over cauliflower then sprinkle cheese evenly over Greek yogurt.  Cover and simmer on very low for about 5 to 10 minutes or until cheese is melted.  These are delish!

GREEN BEAN & CABBAGE SLAW

1 (16-ounce) bag frozen cut green beans

4 pieces of bacon, chopped

½ cup cider vinegar

¼ cup sugar

1-½ cups chopped red cabbage

½ cup chopped red onion

½ cup chopped or shredded carrots

Salt and pepper to taste

Place beans in a pot of boiling water for 3 minutes.  Remove from heat,  drain into a colander and run a little cold water over them.  Drain well and set aside.  Cook the bacon until crisp.  Remove bacon with a slotted spoon and place on a paper towel-lined plate.  Stir the vinegar and sugar into the bacon drippings.  Simmer over medium heat for 5 minutes.  Add cabbage and onion and cook for another 3 minutes.  Stir in the beans and carrots and season with salt and pepper and heat for another 2 minutes.  Pour into a serving bowl, sprinkle cooked bacon over the top and stir.  Serve warm.