Dine Without Whine: Oregano Chicken and Alfredo Potatoes

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Oregano Chicken

Makes 6 servings

Ingredients:

• 1/4 cup butter or margarine, melted
• 1 envelope dry Italian salad dressing mix
• 1 tablespoon lemon juice
• 1 broiler-fryer chicken (3 1/2 - 4 pounds) cut up
• 1 tablespoon oregano

Instructions:

1. Combine the butter, salad dressing mix and lemon juice.

2. Place chicken in an ungreased 13x9 inch baking pan.

3. Spoon butter mixture over chicken.

4. Cover and bake at 350 degrees for 45 minutes.

5. Uncover and baste with pan drippings; sprinkle with oregano.

6. Bake 15-20 minutes longer or until the chicken juices run clear.

Alfredo Potatoes

Makes 6 servings

Ingredients:

• 3 large baking potatoes
• 1 1/2 cups prepared Alfredo sauce
• 1 1/2 teaspoons garlic powder
• 3/4 teaspoon pepper
• 1/4 teaspoon thyme
• 1 1/2 cups shredded cheddar cheese divided
• 3/4 cup mozzarella cheese

Instructions:

1. Pierce potatoes several times with a fork and place on a microwave safe plate. Microwave on high for 8 minutes or until tender. Allow potatoes to cool slightly..

2. Meanwhile, in a bowl, combine the Alfredo sauce, garlic powder, pepper and thyme. Stir in 3/4 cup cheddar cheese and mozzarella cheese.

3. Cut potatoes in half lengthwise. Scoop out the pulp, leaving a thin shell. Mash the pulp and add to the sauce mixture; mix well.

4. Spoon mixture into the potato shells. Sprinkle with remaining cheddar cheese.

5. Microwave on high for 1 minute or until cheese is melted.

Find more great family recipes and meal planning assistance at Dine Without Whine.