Ranch Chicken Burgers

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follow link {originally published in 2012 and updated in 2024}

source site These are possibly the most-repeated dish from the blog. We’ve been having these since using a grill pan in our apartment way back when and now have them regularly in the spring and summer. They’re so good and such a crowd-pleaser.

Cheap Valium From India enter site Ranch Chicken Burgers
Ingredients: (for 4)

1 pound ground chicken
1 packet dried ranch dressing/dip mix (~2 teaspoons)
3 tbs ranch dressing
4 rolls

https://photovisions.ca/qcjczq7lh https://restoreredspruce.org/2024/05/13/8s0ze0f Directions:
Preheat the grill.
Mix together the ground chicken, ranch mix, 1 teaspoon of ranch dressing – reserving the rest for topping.
Form into 4 patties.

source site Sprinkle with salt & pepper then grill until cooked through 165-degrees being careful not to flip too often. These cook well on a griddle.
Serve on buns with more ranch and any toppings you like!
Enjoy!

Order Xanax Online Overnight We have these often but hadn’t yet this year. The kiddos didn’t remember them and each ate it all! There’s the lesson – repeat a previous dinner, nobody remembers how often you serve something! We each added ranch on the buns and these are great with lettuce, tomato, pickles, or anything! I think the kids add ketchup.

Butternut Squash Lasagna Redo

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Order 3Mg Xanax Online I posted this butternut squash lasagna last year but I thought it it needed a little re-do.
The Three Bite Rule - Butternut Squash Lasagna

go site Don’t judge this lasagna until you try it. It is seriously so good and a great fall food. I love this one! It is much faster to prep & cook than traditional Italian lasagna.

Butternut Squash Lasagna

https://yplocal.us/dms810hc4u (adapted from Martha Stewart)

Ingredients:

Buy Mexican Xanax Online 1 butternut squash, roasted
16 oz ricotta cheese
½ cup cream cheese
1 egg yolk
1 1/2 cups shredded mozzarella cheese
½ cup Parmesan cheese grated
1 cup chicken (or vegetable) stock
½ box lasagna noodles

Directions:

https://www.jacobysaustin.com/2024/05/spdj7hihd Roast butternut squash with olive oil, salt, and pepper for about 30 minutes at 425 degrees. (this could be done the day before)
Combine ricotta, cream cheese, egg yolk, and ¼ cup Parmesan cheese.
The Three Bite Rule - Butternut Squash
Mix squash and chicken stock over medium low heat.
The Three Bite Rule - Butternut Squash Lasagna
To assemble lasagna: spread noodles on the bottom of a 9×9 baking pan; top with ricotta mixture and some cheese; layer more noodles; top with butternut squash mixture.
The Three Bite Rule - Butternut Squash Lasagna
Repeat laying noodles then ricotta and cheese, then noodles, then squash and repeating until all the layers are used.The Three Bite Rule - Butternut Squash Lasagna
Sprinkle some cheese on top.
Bake 30 minutes at 375.
The Three Bite Rule - Butternut Squash Lasagna
I sprinkled some fresh basil in there. I love the flavor combo and I hadn’t grabbed a package of sage. I think the fresh-factor is important and sage makes it more fall-ish.

https://discovershareinspire.com/2024/05/clnz9jo6e5 See? Pretty simple and it’ll feed a crowd. It is a great dinner to prep in advance and stick in the oven for just little fuss. It reheated well and I froze leftover pieces.
The Three Bite Rule - Butternut Squash Lasagna

Butternut Squash Lasagna (serves 6-9)

go to site 1 butternut squash: $1.89
16 oz. ricotta: $1.99
4 oz. cream cheese: $0.62
1 egg yolk: $1.24
16 oz. mozzarella: $3.59
4 oz. Parmesan cheese: $1.98
8 oz. chicken stock: $0.11 ($2.99 jar/25 cubes=11 cents per cube/cup)
8 oz. lasanga noodles: $1.00
total cost = $12.42/9 servings = $1.38 per serving
Even cutting larger pieces (6 instead of 9) comes to $2.07 per serving!

here I had some leftover noodles. Early on in your layers, take a quick count how many noodles fit so you don’t run out mid layer when you could have scooched a few. I cut the up the leftover noodles with a little sauce and some cheese. Pow! Pop a meatball on and I’ve got a last minute dinner in the freezer some night! My resourceful Momma taught me well!
The Three Bite Rule - Butternut Squash Lasagna

Thanksgiving Sides & a GIVEAWAY

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go Thank you to Country Crock for sponsoring this post. Visit and tell us your favorite Thanksgiving veggie for extra entries into this giveaway. I was selected for this opportunity as a member of Clever Girls Collective.

Today I have a very special GIVEAWAY but first we’ll chat Thanksgiving.

Halloween is over, on to the next foodie holiday!I haven’t hosted Thanksgiving yet but I’m always happy to provide a side to whichever family is graced with my presence. I tested out a veggie side using Country Crock and it was awesome! I tried my hand at a few Thanksgiving-y dinner items.

Smokey Maple Brussels Sprouts

Ingredients:

1 pound fresh brussels sprouts, trimmed and quartered
3 tbs Country Crock
4 slices of bacon
1/4 cup maple syrup
a few drips of liquid smoke (optional)
1/3 cup dried cranberries (optional)

Directions:

Steam brussels sprouts until just starting to soften (they’ll cook more in the pan)
Melt Country Crock in a saute pan.
Add brussels sprouts to Country Crock and cook for about 5-7 minutes on medium high heat, stirring occasionally.
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Once sprouts have begun browning, add in maple syrup, liquid smoke, bacon and cranberries.
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Cook another 2-3 minutes, stirring well, then remove from heat.
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This was great. Bacon makes everything better so don’t forget that one. I added some liquid smoke to give it a touch of earthiness. The bacon adds that too, but I think liquid smoke is a great addition to anything with bacon. I put it in chili too. The Country Crock adds the perfect golden creaminess without too many calories or trans fat.

I somehow forgot that I was going to put the dried cranberries in. It would have added a nice red (and tart!) punch.

I also made  stuffing cups so my Thanksgiving side wouldn’t be lonely. This wasn’t really a recipe, I just added and threw it all together. I gently cooked onions in a few tablespoons of Country Crock.

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I added in two different kinds of bread, chopped with chopped apple, thyme, and a splash of white wine.

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I baked it for 20 minutes in muffin cups so it would be single serve-able.
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They didn’t stay together too well. Ohh well! I liked how perfect the textures played together. The apples and onions totally helped make this better than out-of-the-box. Can you believe how few ingredients it takes?!

I served these two winning sides along with some turkey meatloaf muffins I saw. Nothing like some stellar sides to accompany a frozen quickie dinner.
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What Thanksgiving sides do you graviate towards? Check out some of these other sides (spoiler: I have my eyes on that spoonable cornbread!)

Now, for the GIVEAWAY. Ta Da!

Buying Diazepam Uk Online what you’ll win:

Check out these awesome Williams Sonoma candle holders here

Check out this Sur la Table baking dish with wire basket here

****This giveaway has ended. The winner is # 9, Kim F! Thank you for your support and I hope you enjoyed the Thanksgiving side!****

https://someawesomeminecraft.com/2024/05/13/6b5wi9bwyqe when to enter: now until Sunday November 4 at midnight EST.
follow site how to enter: leave a comment telling us your favorite Thanksgiving side!
https://thegreathighway.com/9e9v4fz extra entries: follow The Three Bite Rule on facebook then leave another comment letting me know you follow
https://www.vertaglia.com/zpgr4vyr extra entries: follow @threebiterule on twitter then leave another comment letting me know you follow
Alprazolam Tablets Buy Online extra entries: check out Country Crock’s other ideas and leave a comment there, and back here letting me know you did.

Thank you to Country Crock for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.

Manhandling Manicotti

Manicotti is totally not seasonally appropriate but I don’t care. I love pasta in all forms and figured I’d try out manicotti one night when it wasn’t too hot to have the oven on. I can’t say this is my favorite. I really love lasagna  and stuffed shells come in a close second, but my manicotti was good. They’re just tougher to assemble than stuffed shells. It was a labor of patience.

I should give Amy’s manicotti a try  she learned to make it with Monterey jack slices instead of ricotta from her mom. That sounds easier and maybe cheesier!

Look who photo bombed my picture! Windsor is often underfoot in the kitchen so I figured I wouldn’t crop him out of this one. It’s a tough one to capture since he’s black against cherry cabinets so nevermind how over exposed it is, just look for the red collar!
The three Bite Rule puppy photobomb

Ingredients:

1 box Manicotti shells
2 cups tomato sauce
32 oz. ricotta
1 egg
1 cup baby spinach (optional)
1 tbs chopped garlic
2 tbs Italian seasoning
1 cup shredded mozzarella

Directions:

Boil manicotti until about 50% cooked, be sure not to overcook them then drain
Mix ricotta, egg, chopped spinach, garlic, Italian seasoning, and ¾ cup mozzarella until combined.
manicotti_ricotta_590_390
Preheat the oven to 375 degrees and prep a baking dish with nonstick spray and ½ cup tomato sauce
Carefully spoon ricotta mixture into the manicotti shells. (I used a teaspoon and filled using both ends (and gravity).
Spread sauce over the top, cover with foil, and bake for 35 minutes.
The Three Bite Rule manicotti
Remove the cover, sprinkle with remaining mozzarella and bake for another 5 minutes until golden and melty.
The Three Bite Rule manicotti

I added the spinach because I often have some leftover and it is an easy/healthy way to sneak a veggie into this. When I have leftovers I toss it into a plastic container in the freezer if I can’t use it right away. The ability to cook it or eat spinach raw makes it my favorite green.

This is a good one to make & freeze if you aren’t into eating it meal after meal! It would be a good one to give my cousins-in-law who are now new parents (if they weren’t 2,000+ miles away)!

If I just scared you off….

Check out my baked ziti for easier assembly 
baked_ziti_scoop_590_390
or check out Martha’s Butternut Squash Lasagna I made and fell in love with if you are wishing fall upon us
squash_lasag_plate_590_390

Corn, Avocado, and Cuke Salad

I have a brief (but delicious) one for you today. I just got back from San Fran and have a lot of catching up to do. I made this side salad for Father’s day since my dad is all about the avocados recently. It is a bit delayed but couldn’t be more perfect for the crazy heat we’re having here on the East Coast (San Fran, not so much). I liked it as an easy alternative for a veggie side.

Ingredients:

2 cups corn
1 large cucumber (I used an English cuke so I didn’t have to peal it and there would be some dark green)
1 avocado
2 tbs chives (or green onions)
2 tbs Italian salad dressing
dash of salt

Directions:

Cook corn and roast corn slightly (roasting = optional).
corn roasting for corn/avocado/cuke salad
Chop cucumber, avocado, and chives.
Combine dressing with all the chopped ingredients and serve immediately.
corn avocado cuke salad thethreebiterule.com
Tip: leave out the avocado until serving but the rest can be prepped earlier that day
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I like the color and textures in this one. I would have been tempted to throw in some tomatoes if I had any around. The chives came from my garden and yes, they are the only edible thing growing right now. I’m crossing my fingers for my tomato plant that seems to be rockin’ some green future-tomatoes.

I think it also lends itself well to a Mexican meal or if you have an abundance of fresh corn this summer! It is light and cool so serve it at your next bbq and throw any leftovers into a quesadilla or onto your salad or dip into it with chips.

Spinach and Artichoke Calzone

I’ll put almost anything in a calzone. I like to do a few meatless meals sprinkled throughout the regular scheduled items. It is such a cost saving and it is never a bad thing to add more veggies into our lives. This wasn’t my greatest calzone. I think I didn’t like that there wasn’t enough texture for my taste. The inside was flavorful but cheese + spinach + artichoke + more cheese, made for a gooey center.

Ingredients:

1 pizza dough ball
12 oz shredded mozzarella
8 oz ricotta
2 cups baby spinach
8 oz artichoke hearts
1 tbs garlic, chopped

Directions

Preheat oven to 400 degrees
Mix ricotta, spinach, artichokes, and garlic together.
spinach_artichoke_mix_590_390
Gently stretch dough into a big circle and lay it onto a baking sheet with one half centered aka, the bottom of the calzone (with the other hanging off, aka the top).
Layer some of the filling spreading it out, almost to the edge.
Top it with mozzarella, layer on more filling, then more mozzarella until both cheese and filling runs out.
Carefully fold the top over to meet the other edge. Gently press the edges to seal.
spinach_artichoke_formed_590_390
Brush with eggwash, if desired.
Cut about 4 slits on the top to let steam out.
Bake 30-40 minutes and let stand at least 5 minutes before cutting.
spinach_artichoke_cut590_390

This is an oozer! I waited and cut but it still oozed a bit. I mean, the inside is very malleable so it started escaping a bit. I can’t even imagine if I cut it immediately! Be sure to fill, fill, and fill the calzone some more. The worst homemade calzones are super doughy without much in the middle. Get that filling all the way to the edges too. The eggwash is optional. It’ll make the top shiny and restaurant-quality looking. I also never recommend trying to transport the uncooked calzone. Load it up right on the pan you’re cooking it on. You’ll hate your life trying to move it since you won’t have enough hands/spatulas/coordination to move it from your counter to the pan gracefully.

spinach_artichoke_plate_590_390
The flavors were good, and the crust was the crunch needed but I thought the inside was too much of the same texture. I think because I had a texture issue with this, I’d stick to spinach and artichoke as dip or maybe I’d do it as pizza. Check out my other calzones I’d recommend in a heartbeat.

Cheesy Baked Ziti

My Grandma W wasn’t known for her cooking but I’ve thought of her often lately. She would have loved Mr. J and she would be really proud that we got the house. She was a tough cookie but her grandchildren could do no wrong.
baked_ziti_scoop_590_390
She made fantastic fudge, chex-mix, and baked ziti. Mine didn’t quite rival hers, but it was good. The perfect sauce with lots of cheese was an ideal dinner. I concentrated on making sure there was a ton of cheese and that the noodles were cooked perfectly.

Ingredients:

1 pound ziti, rigatoni, or penne
2 cups tomato sauce
12 oz ricotta
1 cup spinach
12 oz shredded mozzarella

Directions:

Boil pasta until al dente (it will keep cooking when baked)
Blend (or chop) spinach into ricotta
Mix ricotta with pasta, half the sauce, and half the mozzarella.
baked_ziti_bowl_590_390
Spread into a greased pan and top with remaining sauce.
baked_ziti_pan_590_390
Bake 30 minutes covered. Then top with remaining cheese and bake until melted.
baked_ziti_baked_590_390
Let sit 5 minutes before serving.

If I were making this Grandma W style, I would have added meatballs, chicken thighs, sausage, pepperoni, peppers, and onions.  Mine was simplier but I liked it a lot. I have a strong love for ricotta.
baked_ziti_scoop_590_390
It reminded me of a baked pasta Ms. L made for me. I liked the crispy ones at the edges. I think this dish is super easy, can be made ahead of time, and is definitely a cheap dinner.

Cost breakdown:
Sauce: $1.67
Pasta: $1.00
Ricotta: $2.69
Spinach: $1.74
Shredded mozzarella: $2.99
Total: $10.09 and serves 6 or just $1.68 per person