Roasted Mustard Chicken with Ranch Taters and Zucchini Casserole (Light Supper)

I was in the kitchen for a good while making this supper....here ya go!

Roasted Mustard Chicken

• 6 boneless/skinless chicken thighs
• 2 tbsp of Dijon mustard
• 3/4 cup of fat free Italian dressing
• 1 tbsp of chive/ranch dressing/dip packet
• salt & pepper
• olive oil cooking spray

In a medium size mixing bowl combine the mustard, Italian dressing, ranch, salt, and pepper. Add the chicken and set aside to marinate. Meanwhile, prepare the ranch taters.
Once the taters are ready, spray a baking sheet with cooking spray and add the chicken, bake at 400 for 30 minutes. Turning once after 15 minutes of cooking for even browning.

Ranch Roasted Red Taters

• 1 bag of red taters (washed and quartered)
• 1 packet of chive/ranch dressing/dip packet (reserve 1 tbsp for chicken)
• 1 tbsp of EVOO (extra virgin olive oil)
• 1 tbsp of salt
• black pepper to taste (about 2 dashes)
• olive oil cooking spray

In a large bowl add the taters, olive oil, ranch packet, salt and pepper. Toss well to coat each tater evenly. Spray a baking sheet with cooking spray and cook at 400 for 20-25 minutes.

Zucchini Casserole

• 4 cups of grated zucchini (about 3 medium size zucchinis)
• 1 cup of Bisquick (heart smart)
• 1 medium onion, grated
• 3 eggs whites, 1 whole egg
• 1/4 cup of EVOO
• 1/4 cup of grated Parmesan cheese
• 1/4 cup of 2% grated cheddar cheese
• 1 tsp of salt
• 1 tsp of chives
• 1 tbsp of chopped red onion

Preheat over to 350. Mix everything together in a large bowl. Spray a deep dish pie dish or casserole with cooking spray and pour mixture. Bake about 45-55 minutes, until golden brown or until toothpick in the center comes out clean.