Mediterranean Chicken, Cheddar Biscuit Drops, Fruit Berry Salad

Mediterranean Chicken

I like to sprinkle this with fresh ground black pepper, fresh chopped basil, and fresh grated parmesan. YUM!

Marinade:

1/3 c olive oil

1/4 c lemon juice

1 clove garlic (minced)

1/2 t lemon peel

1/2 t oregano

1 lb chicken

1 lb spaghetti noodles

1/2 c chopped red pepper

1 yellow summer squash, grated on fine holes of box grater (zucchini works too)

1 c sliced olives

½ c chicken broth

2 t cornstarch

1 t salt

Combine marinade ingredients in small saucepan. Cook until just bubbly, then remove and cool. Add chicken and marinate.

Cook 1 lb spaghetti. Meanwhile, blend broth with cornstarch and salt in small bowl and set aside. Brown chicken (cut up) in olive oil. Add pepper, squash and olives. Add broth mixture. Stir until thickened. Toss with hot spaghetti noodles.

Cheddar Biscuit Drops

1 cup self-rising flour (See note)

1/2 c shredded cheese (I used mostly cheddar, some jack)

1/2 c milk

2 T mayonnaise

Line cookie sheet with parchment paper (or grease.) Combine flour and cheese. Stir in milk and mayo until moistened. Drop onto cookie sheet. Bake 8-10 minutes, or until starting to brown around edges.

*For self-rising flour, put 1 1/2 t baking powder and 1/2 t salt in a measuring cup. Add flour to measure 1 cup.

Fruit Berry Salad

Strawberries, blueberries, blackberries, and bananas combined with a big scoop of Coolwhip. (Vanilla yogurt is nice too, or a combo of the two.)

Served with: Green Salad.