Yummy Meal Idea...

Here is a yummy meal with a lot of our favorites!

ALICE SPRINGS CHICKEN
4 chicken Breasts, boneless & skinles, 1/2" thick
6 pieces of bacon
1/2 tsp McCormick season all
1 c sliced mushrooms (from a jar or fresh)
3 c shredded Colby/Monterey Jack Cheese
Parsley for garnish
Honey mustard marinade/sauce:
1/2 c prepared salad mustard
1/4 c honey
1/4 c light corn syrup
1/4 c mayonnaise

Blend together Honey Mustard Sauce until completely until smooth and free from lumps. (I double honey mustard marinade because we love it!) Pound chicken to be evenly thin if you need to... Rub chicken breasts with Seasonal All and pour half to 2/3’s of marinade on chicken. Marinate chicken in refrigerator for 1 hour or overnight and also refrigerate extra sauce. Fry bacon crisp and drain. Take chicken from marinate and sauté on medium heat in pan with just enough oil to prevent sticking. Cook on both sides until a slight golden color and cooked in the middle but not dry. (If pan is not able to go in oven place chicken breasts in oven safe dish) Spread chicken breast with honey mustard, cover with a layer of mushrooms, three slices of bacon and then sprinkle with shredded Colby/jack cheese, chicken should be covered with shredded cheese. Pop in heated oven at 350 degrees until the cheese melts and chicken is cooked through. Sprinkle with parsley and extra honey mustard sauce may be served on the side. Note: I also like to make this in my electric non-stick skillet- you can keep the chicken in there from start to finish and it is less mess and really quick!

This was supposed to be topped with cheese and bacon... but since we had so much cheese and bacon in everything else we didn't add it and it still is AMAZING! And super healthy...

CORN AND ZUCCHINI MEDLEY
4 slices Turkey bacon
2 c chopped Zucchini
1 ½ c fresh corn kernels (Can use frozen)
1 small onion, chopped
1 pinch pepper
¼ c shredded mozzarella
½ T butter

Cook bacon in microwave and crumble. Heat butter in skillet over medium heat. Saute the zucchini, corn, and onion until tender but still crisp, about 10 minutes. Add bacon during last 3 minutes of cooking. Season with pepper. Spoon vegetables into a bowl and sprinkle with shredded cheese.

This is a recipe from my sister-in-law Meghan that we love- it's been a huge hit everytime!
SPINACH SALAD
Spinach
Bacon, fried and crumbled
3-4 hard boiled eggs (to taste)
Shredded mozzarella cheese

Dressing (I use half this recipe for one salad):
1 c oil
1/3 c ketchup
¾ c sugar
1 tsp Worcestershire sauce
¼ c white vinegar
½ tsp salt
½ -1 medium red onion, chopped (to taste)

Put dressing on mixed salad right before serving.

And I posted this recipe before but it's super yummy and we ate it with the meal. Check out The Pioneer Woman for the recipe. Also you can brush on top the Red Lobster butter:

½ c melted butter
1 tsp garlic powder
¼ tsp salt
1/8 tsp onion powder
1/8 tsp dried parsley