Roasted Cabbage w/ Lemon

Can you say yummy?!

Ingredients:
1 medium head of green cabbage
2T Olive Oil
3-4T Lemon Juice
Salt and pepper

Preheat oven to 450F. Spray a roasting pan (I use a cookie sheet) with non-stick spray or olive oil. Cut the head of cabbage into 8 same-size wedges, cutting through the core and stem end. Then carefully trim the core strip and stem from each wedge and arrange wedges in a single layer on the roasting pan (leave some space around them as much as you can.)
Whisk together the olive oil and lemon juice (use the larger amount of lemon juice if you like a lot of lemon like I do.) Then use a pastry brush to brush the top sides of each cabbage wedge with the mixture and season generously with salt and fresh ground black pepper. Turn cabbage wedges carefully, then brush the second side with the olive oil/lemon juice mixture and season with salt and pepper.
Roast cabbage for about 15 minutes, or until the side touching the pan is nicely browned. Then turn each wedge carefully and roast 10-15 minutes more, until the cabbage is nicely browned and cooked through with a bit of chewiness remaining. Serve hot, with additional lemon slices to squeeze lemon juice on at the table if desired.

Tomato Salad w/ Balsamic Vinegar

Super easy, super delicious and super pretty!

Ingredients:
1 small package grape tomatoes (whole)
green onions (approx. 3 stems)
red onion (just a little, a small wedge finely chopped)
fresh basil chopped (3-4 leaves)
1/3 cup crumbled feta
drizzle of olive oil
healthy drizzle of balsamic vinegar (probably twice as much as the olive oil)
salt and cracked pepper

Stir it all together and enjoy!

Chicken Biscuit and Potato Minis

I had to make up the name because I made up the recipe.
I know it's not a very creative name.
But these were really good!Ingredients:
2 chicken breasts (boiled)
2 pckgs Biscuits
1/2 can cream of chicken
2 medium russet potatoes
1/2 cup French Onion Dip
3 Tblsp butter
Shredded Cheddar Cheese
1/8 cup milk
salt and pepper
Onion Powder
Garlic Powder
Dried Parsley
(Instead of the 3 seasonings above, I use a seasoning called Badia Complete Seasoning)

Boil the potatoes to make mashed potatoes and once mashed, add the butter and french onion dip and mix together. Boil the chicken and chop it or shred it. Mix it with the cream of chicken and milk, salt and pepper, onion powder, garlic powder, dried parsley or any sort of seasoning you like. Press the biscuit dough into muffin tins. This will make a dozen minis, so I just do the extra 4 biscuits normally and save for the next morning or something. :)
Scoop the chicken mixture into the biscuit cups until full and then put the potatoes on top. Sprinkle the cheese on top of that and bake according to the temp and time on the biscuits. I did have to add about 5 minutes to the baking time on the biscuit package to make sure they weren't too doughy.

They were delicious!