Sheet Pan Garlic Chicken and Veggies

Yum!  and easy!  and healthy!  Winner! 1 tablespoon onion powder 1 teaspoon salt 1 teaspoon pepper 1/2 – 3/4 cup olive oil, divided 2 pounds chicken tenders 6 cups chopped veggies of your choice (I used 2 yellow squash, 2 zucchini, 1 yellow onion, baby carrots and broccoli 3 – 4 cloves garlic, pressed 1 … Continue reading

Edible Veggie Cups with Dip

Here is another fun little yummy we did for the baptism luncheon, these edible veggie cups.  I used both cucumbers and zucchini from my garden for the cups.  All you do is cut the zucchini or cucumbers into 1 1/2″ – 2″ chunks, take a melon ball scoop and make an indentation in each cup, … Continue reading