Thinking Outside the Bottle
From p. 48 of the May/June 2008 Issue
of Simple & Delicious
Make dinner easy by using convenient bottled dressing…for more than the salad! Our readers came up with these creative ideas for using salad dressing in everything from breaded chicken to pizza to grilled vegetables.
Zesty chicken strips pass the trim-and-tasty test LaDonna Reed gives most of her recipes. "I prefer food that’s low in fat but has lots of flavor," she notes from Ponca City, Oklahoma. "I made these Italian Ranch Chicken Strips for supper one night…and they were a huge hit! They’re simple to make, too."
“After tasting a delicious mix of vegetables that a friend threw together and grilled, I went home and came up with a similar medley that I really like,” explains Sherri Hetrick of Maryville, Missouri. “You can adjust the ingredients for Grilled Summer Veggies to your taste.”
“Since I love both salmon and Caesar salad, I created this ‘delish fish’ dish,” writes Laurie LaClair from North Richland Hills, Texas about her Basil Caesar Salmon recipe. “It’s hard to believe it takes so little effort to prepare such a showy company entree.”
“Fridays are pizza nights at our house. We do a lot of experimenting, so we don’t have the same old thing every week,” shares Nicole German of Hutchinson, Minnesota. “This Reuben Pizza is a snap to whip up with only five ingredients…and it tastes just like a Reuben sandwich.”
“I like to fix Tangy Round Steak Strips for a party or a buffet dinner,” says Kathleen Roberts of St. Augustine, Florida. “It adapts easily for any number and makes a delicious entree served over hot egg noodles.”
“One bite of this tender chicken in a crunchy golden coating explains why I give this Crunchy Baked Chicken recipe such a workout,” says Essie Malatt of Converse, Indiana. “Besides serving it at home for the two of us, I make a big batch for our senior group at church.”