ooked green beans, and the Italian seasoning.
Bring soup to
In a 9 x 12-inch glass baking dish, arrange pork chops and pour in Zesty Italian dressing over chops.
Add 2 teaspoons white cooking wine and stir.
Season on top.
Bake at 325\u00b0 for 1/2 hour.
Brown pork chops on both sides in a skillet.
Add onion and Zesty Italian dressing.
Cover and cook on medium/low about 30 minutes or until internal temperature measures 170.
Preheat oven to 375 degrees.
Pepper both sides of chicken in a baking pan.
Cut onion and bell peeper. Sprinkle on top and sides of chicken pieces.
Generously, pour the Zesty Italian dressing on top of each chicken.
Bake covered for 30 minutes bottom-side up. Then bake uncovered for 30 minutes topside. (skin should be on top).
Prepare chicken for baking.
Season chicken with salt, pepper and garlic.
Pour Italian dressing over chicken.
Top with Italian bread crumbs.
Preheat oven.
Bake for 20 to 25 minutes or until tender at 375\u00b0.
Enjoy!
Combine all vegetables in a large mixing bowl.
Add Zesty Italian dressing and mix.
Let cool in refrigerator.
Prepare chicken for baking.
Season chicken with salt, pepper and garlic.
Pour Italian dressing over chicken.
Top with Italian bread crumbs.
Preheat oven.
Bake for 20 to 25 minutes or until tender at 375\u00b0.
Enjoy!
Wash
and
scrub
potatoes (leaving peeling on).
Slice potatoes in even slices and layer in a large casserole dish (2 layers).
Pour
Zesty
Italian
dressing over the potatoes and bake at 350\u00b0 until potatoes are tender. Serve hot.
Marinate (completely covered) chicken breasts in Zesty Italian dressing for 3 hours.
May marinate for more or less time depending on how zesty you want them.
Beat the chicken breasts until very thin.
Marinate chicken in the zesty Italian dressing for 1 hour, turning occasionally.
In large skillet, add enough oil to fry chicken.
To the oil, add butter.
Dip chicken in flour and place in skillet.
Sprinkle with the dry Italian dressing.
Fry until golden brown.
Preheat oven to 350 F.
If you are using Frozen cod defrost and drain all liquid from pouch.
Marinade cod in zesty Italian dressing set aside for 30 minute.
Combine all dry ingredients in bowl or ziplock bag.
Place cod in bowl or ziplock bag to coat.
Put cod in non greased baking dish
Bake for 35 minute or until done.
Chop tomatoes, green peppers and onions.
Slice cucumber, carrots and radishes.
Break cauliflower up.
Pour Zesty Italian dressing over and let set 3 to 4 hours.
Keep in refrigerator. You can keep adding vegetables to dressing.
Mix corn, black beans, green onions, bell pepper, tomatoes, cilantro, lime juice, and jalapeno pepper together in a large bowl. Add zesty Italian dressing; stir. Cover bowl with plastic wrap and refrigerate for 1 hour.
Skin chicken and sprinkle onion salt, garlic powder, black pepper and salt.
Brown chicken until done.
Pour Zesty Italian dressing and simmer at low heat for 15 minutes.
Place chicken pieces, cut up potatoes, and baby carrots in large baking dish.
Drizzle with Kraft Zesty Italian Dressing.
Sprinkle with Parmesan cheese.
Bake for 1 hour at 400 degrees Fahrenheit.
Cook chicken until browned, about 5 minutes on each side.
Combine dressing, broth and italian seasoning.
Add to chicken and bring to a boil.
Reduce heat and simmer about 3 minutes, until chicken is cooked through.
Add broccoli and onion and mix well.
Cook 2 to 4 minute or until vegetables are crisp-tender.
Add cheese and stir until melted.
Serve.
Use 2 forks to shred the chicken.
Place chicken in the crock pot.
In a bowl, mix until evenly combined - BBQ Sauce, Minced Garlic, Cilantro, Austrian Beer Mustard, Brown Sugar, Worcestershire Sauce, and Zesty Italian Dressing.
Pour into crock pot making sure to cover chicken.
Cover and cook 3-4 hours on HIGH or 6-8 hours on LOW.
Mix mayonnaise, sour cream and Zesty Italian mix until well blended.
Stir peppers, refrigerate.
Makes 2 1/4 cups.
Place pork chops in baking dish. Cover pork chops and bottom of baking dish with Italian dressing. Sprinkle with garlic powder, salt and pepper to taste. To spice it up a little, shake a few drops of Texas Pete or some other hot sauce on each pork chop.
Mix mayonnaise, sour cream and Zesty Italian salad dressing mix until well blended; stir in peppers.
Refrigerate.
Serve with bread sticks, vegetable dippers or chips.
Makes 2 1/4 cups.