What's for Dinner?

Spicy Ranch Chicken & Sauteed Squash

This is one of my 'go-to' dinner combinations ... both are delicious on their own, but my family just loves them together! We usually just pick something random to add as an extra side. I am not a gourmet chef by any means. I cook from a box, too. :) Tonight it was this: 

For the Spicy Ranch Chicken, you need: 
4 boneless skinless chicken breasts or 8 boneless skinless chicken breast tenders
1/2 cup Italian bread crumbs (plus some extra for pan)
3 tablespoons of Hidden Valley dry Spicy Ranch Dressing mix

Pre-heat oven to 375°.

Spray bottom of 9x13 baking dish with non stick cooking spray, then coat pan with extra bread crumbs. *For easier clean up, I line my pan with aluminum foil first. The crusty remains of the chicken can be hard to scrape off of the baking dish afterwards. 

Mix dry Ranch Dressing with the 1/2 cup of Italian bread crumbs, then coat both sides of chicken breasts with the mixture.

Place in pan and cook anywhere from 30-60 minutes, depending on your oven. About 35 minutes is what works for me. It's delicious and the easiest thing ever to cook!

Now, these. squash. They just melt in your mouth. I used to cook mine differently, but after trying it this way I'll never go back. This could be something really common that everyone does... but I'll add the recipe anyway. 

4 small yellow squash, sliced

3 medium zucchini, sliced

1/4 cup butter

2 medium onions, sliced thinly or diced

salt & pepper

         Melt butter in large skillet.

1. Add onion and cook just till tender. *we like lots of onion, you can just add one if you like less.
   
   Add squash & continue cooking over medium heat, stirring until squash begins to soften.
   
   
   
2. Cover and continue cooking over low heat until nice and tender (about 30 minutes).
   
   
   
We like to add lots of salt and pepper!