Best French and Catalina Dressing

BEST Homemade French Dressing & Catalina Dressing • FIVEheartHOME

INGREDIENTS

FOR FRENCH DRESSING:

• ▢1 large clove garlic
• ▢2/3 cup sunflower, safflower, or other light vegetable oil
• ▢1/4 cup white vinegar
• ▢1/4 cup apple cider vinegar
• ▢3 tablespoons honey, more or less to taste
• ▢1 teaspoon Worcestershire sauce
• ▢1 teaspoon Dijon mustard
• ▢1 teaspoon paprika
• ▢3/4 teaspoon salt, plus additional to taste
• ▢1/2 teaspoon garlic powder
• ▢1/2 teaspoon onion powder
• ▢Freshly ground black pepper, to taste

INSTRUCTIONS

• Place garlic in a blender or small food processor; pulse until minced. Add oil, white vinegar, apple cider vinegar, honey, Worcestershire sauce, Dijon, paprika, salt, garlic powder, onion powder, and black pepper. Purée until well-combined. Adjust the salt and pepper to taste, if desired, and purée again. Transfer to a jar or bottle and store in the refrigerator for up to a week. Shake well before serving.

EQUIPMENT NEEDED

• ▢
  Mini Food Processor

Notes

FOR CATALINA DRESSING ~ Follow the same directions using the following ingredients:

• 1 large clove garlic
• 2/3 cup canola oil
• 1/2 cup all-natural ketchup
• 1/4 cup white vinegar
• 1/4 cup apple cider vinegar
• 1/4 cup honey (more or less, to taste)
• 1 tablespoon tomato paste
• 1 tablespoon lemon juice
• 2 teaspoons Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt (plus additional to taste)
• Freshly ground black pepper (to taste)

* * * * * * * * * *

If desired, you may finely mince the garlic with a knife, place all of the ingredients in a large jar with a tight-fitting lid, and shake vigorously until well-combined.

Feel free to cut the ingredients in half for a smaller batch of dressing.

Homemade BBQ sauce

INGREDIENTS

2 cups ketchup

1/3 cup apple cider vinegar

5 tablespoons brown sugar

2 tablespoons honey

1 1/2 tablespoons Worcestershire sauce

2 1/2 teaspoons smoked paprika

1 teaspoon dry mustard

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon hot sauce or more to taste

INSTRUCTIONS

Place all the ingredients in a pan over medium low heat. Stir to combine.

Bring to a simmer, then reduce heat to low. Simmer for 8-10 minutes or until thickened.

Store in an airtight container in the fridge for up to one week, or freeze for up to 3 months.

Idaho Fry Sauce

Ingredients

40 m32 servings66 cals

• 1 cup mayonnaise
• 2 tablespoons mayonnaise
• 1/4 cup white sugar
• 1/2 teaspoon salt
• 1/8 teaspoon paprika

• 1/4 teaspoon ground mustard
• 1/2 teaspoon onion powder
• 1/2 cup ketchup
• 2 tablespoons red wine vinegar
• 1 1/2 teaspoons Worcestershire sauce
• Add all ingredients to list

Directions

Add a notePrint

• Prep
  10 m
• Ready In
  40 m

1. Whisk together 1 cup mayonnaise plus 2 tablespoons mayonnaise, sugar, salt, paprika, ground mustard, and onion powder until smooth. Stir in the ketchup, vinegar, and Worcestershire sauce until well blended. Cover and refrigerate until chilled, about 30 minutes. Store covered in refrigerator.

Chicken Burrito Bowls (meal prep)

INGREDIENTS

2–3 boneless skinless chicken breasts

3 bell peppers, any color, sliced

1 large red onion, sliced

2 tablespoons olive oil

1 tablespoon taco seasoning

Salt and pepper

1 jar salsa

3 cups cooked brown rice, divided

1 can black beans, drained and rinsed

1 can corn

1 cup shredded cheddar cheese

1 lime, sliced into wedges

Fresh cilantro to garnish

PREPARATION

1. Preheat oven to 400˚F/200˚C.

2. Line a baking sheet with foil.

3. Place the chicken, peppers, and onions on the baking sheet and drizzle with oil.

4. Sprinkle the taco seasoning evenly over both sides of the chicken breasts.

5. Salt and pepper the peppers and onions, tossing to coat.

6. Top each chicken breast with a generous pour of salsa.

7. Bake in a preheated oven for 25 minutes.

8. Rest chicken for 10 minutes, before slicing into strips.

9. Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked peppers and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge.

10. Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.

11. Meal-prep FTW! Enjoy!

Strawberry Banana Blender Muffins {Vegan, Gluten-free, Nut-free}

Strawberry Banana Blender Muffins {Vegan, Gluten-free, Nut-free}

Makes 9 Muffins

1 cup mashed banana (about 2 medium bananas)

1 cup strawberry chunks (4-8 strawberries)

1 1/2 cup old-fashioned oats

1 tablespoon maple syrup

1 teaspoon vanilla extract

1/4 teaspoon salt

1 teaspoon baking powder

Preheat the oven to 400 degrees.  Line a muffin pan with silicone baking cups or grease the pan.

Place all of the ingredients in a blender and blend until very smooth, scraping down the sides of the blender if necessary.

Transfer the batter from the blender into the muffin cups.  Each cup should be filled about 2/3 to 3/4 of the way to the top. Put the muffin pan in the oven and reduce the temperature to 350 degrees.  Bake until a toothpick comes out clean, 15-20 minutes.  Mine were perfect after 17 minutes.  Allow to cool completely before removing from the pan.  Enjoy!

Southwest Hummus Wrap

Southwest Hummus Wraps

An easy, filling and delicious meal that you don't have to feel guilty about eating!

Ingredients

• 1 (10 inch) Tortilla wrap
• 3-4 Tablespoons of Southwestern Hummus Recipe, (click that link for recipe)
• 2 Tablespoons corn
• 2 Tablespoons black beans
• 1 Tablespoon diced tomato
• 2 Tablespoons diced avocado
• 1 cup shredded lettuce

Instructions

1. Spread hummus over wrap. Layer the rest of ingredients on top of hummus. Wrap it up and enjoy!

Chicken Parmesan Using Frozen Chicken Breasts

CHICKEN PARMESAN USING FROZEN CHICKEN BREASTS*

cooking oilINGREDIENTS:

• 1/3 cup panko breadcrumbs
• 1/2 tsp. salt
• 1/4 tsp. coarse black pepper
• 1/4 tsp. garlic powder
• 1/4 cup grated Parmesan cheese
• 4 medium frozen boneless skinless chicken breasts that were frozen individually and are not attached to each other now
• 1/3 cup tomato sauce, divided
• 1/2 cup shredded mozzarella cheese
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DIRECTIONS:

1. Preheat oven to 425ºF. Lightly oil a baking sheet.
2. In a small bowl combine panko, 1 tablespoon cooking oil, salt, black pepper, garlic powder and Parmesan cheese.
3. Place chicken breasts on prepared pan and brush the top of each with about 1 teaspoon of tomato sauce. Top each with one quarter of the breadcrumbs.
4. Bake until cooked through to 165ºF, as read on an instant-read thermometer, 30-40 minutes.
5. Remove from oven and preheat broiler. Top each breast with 1 heaped tablespoon of tomato sauce and 2 tablespoons of shredded cheese. Broil until cheese is melted, 2-3 minutes.

*If using thawed or fresh chicken breasts, bake at 450ºF until cooked to 165ºF, about 20-25 minutes. Then proceed with step #5.