Spinach Cheese Ranch Delight Rsc Recipes

Steps:

• Butterfly chicken breast and drizzle with olive oil.
• Sprinkle chicken breast with Hidden Valley Seasoning and Dressing Mix and set aside.
• In a saute' pan cook spinach until spinach has started to cook down. Remove spinach from heat and add to a medium bowl with Parmesan cheese, half of the mozzarella cheese, bread crumbs and beaten egg and olives. Mix all ingredients until well incorporated.
• Place a large spoonful of spinach mixture in the middle of each chicken breast and fold over, covering the spinach mixture completely.
• Sprinkle with remaining cheese and place on baking sheet and bake on 350 degrees for 20-25 minutes or until thermometer reaches 165 degrees when chicken is tested.

Steps:

• 1) Preheat oven to 400 degrees F. Generously coat a 13 x 9-inch pan with nonstick cooking spray.
• 2) Combine drained potatoes, spinach, shallots, 5 teaspoons seasoning mix, black pepper, Parmesan cheese, 1 teaspoon lemon juice and flour in a large bowl. Mix well.
• 3) Using a 1/4-cup measure, drop 8 small mounds of mixture onto prepared baking sheet. Lightly press each mound to form a cake that is 1-inch high. Spray tops lightly with nonstick cooking spray. Bake for 30 minutes.
• 4) Meanwhile, combine yogurt, mayonnaise, remaining 5 teaspoon seasoning mix and 1 teaspoon lemon juice in a small bowl. Mix well.
• 5) Transfer potato cakes to a serving platter and top each with a small dollop of yogurt sauce. Garnish with lemon slices.Serve immediately. Yield: 8 potato cakes.

Steps:

• 1.) Preheat oven to 350°F.
• 2.) Mince garlic and shallot. Set aside.
• 3.) On medium heat in a non-stick pan heat olive oil for 30 seconds.
• 4.) Saute shallot and garlic until cooked through, 2 minutes.
• 5.) Add chopped spinach, saute until wilted, 1 minute.
• 6.) Add chopped artichoke hearts, hearts of palm, and chives. Saute until heated through, 3 minutes.
• 7.) Transfer hot mixture to to 9" glass baking dish.
• 8.) Stir in 1 packet of Hidden Valley Ranch Seasoning Mix, 1 cup of shredded parmesan cheese, 1/2 tsp cayenne pepper, and pinch of ground black pepper.
• 9.) Once everything is mixed well, spread evenly throughout baking dish. Sprinkle with remaining 1/4 cup of cheese.
• 10.) Bake in the oven for 20 minutes or until parmesan topping is golden brown.
• 11.) Optional - while dip is cooling, cut pita into 6 triangles and bake on a parchment lined baking sheet for 5 minutes or until crisp.

Steps:

• 1. Heat oven to 350-degrees F.
• 2. In large mixing bowl, beat eggs. Beat in half-and-half and ranch seasoning mix.
• 3. Stir in remaining ingredients.
• 4. Place pie crust on a cookie sheet and fill it with the egg mixture.
• 5. Place cookie sheet with filled crust onto the middle rack of oven.
• 6. Bake at 350-degrees F. for 1 hour or until knife inserted in center comes out clean. Cover the rim of the pie crust with aluminum foil after it is sufficiently browned, if needed.

Steps:

• Mix dressing ingredients together in jar (be sure to mix very thoroughly and if making ahead, mix thoroughly again before serving).
• Place all salad ingredients in a large salad bowl and toss together.
• Toss in salad dressing just before serving.
• Note: The spinach tends to wilt quickly in the dressing so it is very important not to add the dressing until you are ready to serve.

Steps:

• Pre heat oven to 350 degrees.
• Prepare chicken for stuffing~ beat 4 chicken breasts until thin and wide.
• Cook spinach and minced garlic and olive oil on top of stove until done.
• Prepare Feta cheese mix: In medium bowl, mix together Feta cheese, 1 tablespoon lemon juice, 1 tablespoon of Hidden Valley original Ranch seasoning, 4oz of cream cheese and 1/2 cup of parmesan cheese.~ add cooked spinach to this bowl and mix.
• Spread spinach mixture onto each chicken breast.
• Fold chicken around the spinach mix, like a hard taco shell. Secure with a toothpick.
• Mix together 2 cups bread crumbs and 1 oz of Hidden Valley original Ranch seasoning mix. Roll Each breast in the bread crumbs until well coated.
• After coating a glass baking dish lightly with your favorite non-stick spray, place the 4 prepared chicken breasts and pour the 1/2 cup of melted butter on top.
• Cook in the oven at 350 degrees for 30 minutes.
• Garlic cream sauce topping.
• Heat heavy cream in a skillet at medium heat, until just about to boil.
• Add lemon zest from 1 whole lemon along with its juice.
• Turn heat down to low, add the dash of garlic powder and the 1/4 teaspoon of salt. Stir for 1 minute.
• Add 1/2 cup parmesan cheese and stir until melted.
• This sauce should take approximially 10 minutes to prepare. So in 20 minutes your stuffed chicken breast will be ready. After you take them out. Serve them on the plate, poor a little sauce on top and you will have a whole lotta yum! Enjoy your Spinach & Feta stuffed Chicken Breasts.

Steps:

• Cook macaroni according to package directions until al dente, and drain well in a sieve or colander.
• Preheat oven to 350 degrees.
• Butter the bottom and sides of a 9x13-inch baking pan.
• Melt butter in a small pan, and saute shallots over medium heat until softened but not browned, about 8-10 minutes.
• Lightly beat eggs in a large bowl, and stir in yogurt and Hidden Valley Original Ranch Dressing until well blended.
• Stir in 3 Tablespoons Parmesan cheese and the shredded mozzarella or Italian blend cheese.
• Stir in spinach and shallots, and then the noodles, and combine thoroughly.
• Spread the mixture in the buttered baking pan and smooth the top.
• Sprinkle 3 Tablespoons Parmesan cheese on top.
• Bake at 350 degrees for 30 minutes.