BBQ Ranch Pasta Salad

INGREDIENTS
1 bag (12 ounces) medium shells pasta
1 bag (12 ounces) frozen golden sweet corn
1/2 cup bottled ranch dressing
1/2 cup bottled BBQ sauce
1 tablespoon bacon bits
french fried onions


INSTRUCTIONS
1. Cook the pasta according to the package directions, adding the corn to the boiling water for the last five minutes of cooking.
2. Drain the pasta and corn and rinse with cold water.
3. In a large bowl, combine the pasta, corn, bacon bits, and both dressings and toss to coat.
4. Cover and refrigerate until ready to serve.
5. Top with the french fried onions right before serving.


NOTES
*This is a family favorite for us because it is so versatile - you can add cherry tomatoes and green onions for an additional splash of color.  Or add cooked chopped chicken and it can be a full meal.
*I typically add some additional BBQ sauce right before serving, just enough to coat the pasta again after it has set in the fridge.

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THIS RECIPE PROUDLY LINKED TO: Bizzy Bakes

Pan-Roasted Teriyaki Chicken With Green Beans & Potatoes

INGREDIENTS
1 small orange, thinly sliced
1 small lemon, thinly sliced
3/4 cup bottled teriyaki sauce & marinade
4 cloves garlic, minced
1/2 pound fresh green beans, trimmed
2 medium new potatoes, quartered
4 boneless, skinless chicken breasts


INSTRUCTIONS
1. Preheat oven to 450 degrees. Coat a large baking dish with non-stick spray.
2. Arrange the orange and lemon slices in a single layer on the bottom of the dish - I alternated one orange slice, one lemon slice.
3. In a large bowl, combine the teriyaki sauce with the minced garlic.
4. Add the green beans to the sauce and toss to coat.  Using tongs, remove the green beans and arrange them on top of the orange and lemon slices.
5. Add the potatoes to the teriyaki sauce and toss to coat.  Using tongs, add the potatoes along the inside edge of the dish on top of the green beans.
6. Place the chicken in the bowl with the teriyaki sauce and toss to coat.  Place the chicken in the dish on top of the green beans.  Pour any remaining sauce over the chicken.
7. Roast the dish for 30 minutes. Flip the chicken and then roast for an additional 10 minutes or until chicken is no longer pink and juices run clear.


RECIPE INSPIRED BY: Real Simple

PRINTER FRIENDLY VERSION

My Weekly Menu

MONDAY:
Leftovers

TUESDAY:
Caramelized Chicken with Chipotle Tomato Dressing
Pasta

WEDNESDAY:
Hoisin Glazed Pork Chops
Stir-Fried Green Beans

THURSDAY:
Creamy Chicken Caesar Pasta Bake

FRIDAY:
Sticky Fingers
French Fries


THIS POST PROUDLY LINKED TO: OrgJunkie