My Menu Blog

½ cup butter
¼ cup grated Romano or Parmesan
2 garlic cloves, minced or ½ tsp. garlic powder
½ tsp. dried oregano
1 loaf french bread, halved lengthwise

1. In a small bowl, combine the butter, cheese, galic and oregano; brush onto cut sides of bread.
2. Sprinkly with paprika.
3. Place on an ungreased baking sheet.
4. Broil about 4 in. from heat for 2-3 min. or until lightly toasted.

2 tablespoons olive oil
2 pounds boneless skinless chicken breast
1/2 cup sliced ripe olives
1 tablespoon dried oregano
3 cloves chopped garlic
2 sprigs rosemary
1 red onion, sliced into 1/2 inch thick rounds
1 28 ounce can diced tomatoes
1 10 ounce package frozen spinach, thawed and drained

1. preheat oven to 375 degreesheat oil in pan and brown chicken, salt and pepper
2. stir in remaining ingredients, except spinach
3. heat to boiling, cover
4. bake for 20 minutes
5. stir in spinach, bake 10 minutes longer

4 boneless, skinless chickn breasts
1/2 teaspoon dreid oregano
1/4 cup chopped cucumber
1/4 cup crumbled feta cheese
1 large chopped tomato
8 ounce uncooked pasta
1/4 cup marinated artichoke hearts, drained
1/4 sliced black olives
1/4 cup chopped parsley
salt, pepper, olive oil

dressing
3 tablespoons fresh lemon or lime juice
1/2 cup olive oil;
1 teaspoon dried oregano
1/4 cup minced red onion
cayenne pepper to taste

1. combine all ingredients to make dressing
2. rub chicken breasts with olive oil and sprinkle with herbs
3. cook chicken on skilletuntil cooked through (12-15 minutes)
4. cook pasta according to directions
5. combine all ingredients and toss gently with dressing
6. top with sliced chicken breast

2 lbs zucchini, ends trimmed
1 teaspoon salt
3 egg substitute, lightly beaten
1 small onion, minced
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon hot pepper flakes
7 ounces low-fat monterey jack cheese, grated

1. shred zucchini, salt and let stand in colander to drain for 30 minutes
2. squeeze out extra moisture from zucchini
3. preheat oven to 325 degrees
4. combine all ingredients and pour into greased pie plate
5. bake for 25-30 minutes until golden and well-set

1 med. onion, chopped
2 garlic cloves, minced
1 tbs. canola oil
2 cans (15 oz. each) black beans, rinsed and drained
1 can (14 ½ oz.) diced tomatoes
1 can (4 oz.) chopped green chilies
1 tbs. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
½ tsp. salt
¼ tsp. garlic powder
¼ tsp. pepper
8 flour tortillas, warmed
½ cup shredded cheese
1 ripe avocado

1. Saute onion and garlic in oil.

2. Stir in black beans, tomatoes, chilies and seasonings. Bring to boil.

3. Reduce heat and simmer, uncovered, 3-5 min.