Type what you have

Ingredients

• ✓ salad dressing
• zucchini

Instructions

1. 1 Preheat an outdoor grill and lightly oil the grate.
2. 2 Cut zucchini into ¼-inch slices; transfer to a bowl and toss with Italian dressing until evenly coated.
3. 3 Cook on the preheated grill until grill marks appear and zucchini is slightly limp, 4 to 5 minutes.

By Nancy

Ingredients

• ✓ salad dressing
• zucchini

Instructions

1. 1 Rinse zucchini; slice into ½-inch rounds. Place zucchini rounds in a large bowl; cover with dressing. Toss to coat, cover, and refrigerate 2 to 3 hours.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Cook zucchini on the preheated grill until done, 3 to 4 minutes per side.

By Dave Hartmann

Ingredients

• ✓ salad dressing
• chicken breast
• barbecue sauce

Instructions

1. 1 Place frozen chicken breasts in a resealable plastic bag and cover with salad dressing. Seal bag and place in refrigerator and marinate until chicken is thawed (marinating frozen breasts until thawed permeates the meat with the dressing flavors).
2. 2 Lightly oil grill and preheat to high heat.
3. 3 Remove chicken breasts from marinade and grill 5 to 7 minutes each side, until they are barely done. Coat with barbecue sauce and cook just a few minutes more. Don't overcook, but check to make sure that the chicken is cooked through and juices run clear.

By Allrecipes Member

Ingredients

• ✓ salad dressing
• chicken breast
• bread crumb

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Dredge chicken breasts in salad dressing, then coat completely with bread crumbs. Place coated chicken breasts in a lightly greased 9x13 inch baking dish and bake in the preheated oven for about 30 minutes, or until chicken is cooked through and juices run clear.

By Angela

Ingredients

• ✓ salad dressing
• chicken breast
• meat tenderizer

Instructions

1. 1 Place chicken breasts in a resealable plastic bag; sprinkle with meat tenderizer. Pour in dressing and turn chicken to coat thoroughly; squeeze out excess air and seal the bag. Marinate in the refrigerator for 30 minutes to 1 hour.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Place chicken onto skewers and cook on the preheated grill until no longer pink in the center and the juices run clear, about 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Chris

Ingredients

• ✓ salad dressing
• apricot preserves
• onion soup mix
• chicken breast

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place chicken into a 4-quart casserole dish.
2. 2 Mix salad dressing, jam, and soup mix together in a bowl until well combined; pour over chicken.
3. 3 Cover the dish and bake in the preheated oven until no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Shirley Rickey

Ingredients

• ✓ salad dressing
• barbecue sauce
• chicken leg
• hickory wood chip

Instructions

1. 1 Mix barbecue sauce and salad dressing together.
2. 2 Put chicken legs in a large zip-top bag and pour sauce all over them. Squeeze out the excess air and seal the bag. Massage marinade into the chicken a bit, then refrigerate for 4 hours.
3. 3 Remove chicken from the refrigerator; set bag on the counter and bring to room temperature, about 1 hour.
4. 4 Preheat an outdoor grill for medium-low heat and lightly oil the grate. Load a smoker box with wood chips and set on the grate.
5. 5 Remove chicken from the bag and transfer to the preheated grill. Cover and cook for 10 minutes, then flip, basting both sides with the remaining marinade.
6. 6 Continue to cook (with the lid closed and listening for flare-ups) until chicken is no longer pink at the bone and the juices run clear, about 10 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
7. 7 Remove chicken to a platter and tent with foil. Let rest for 5 minutes before serving.

By Brian Genest

Ingredients

• ✓ salad dressing
• pork chop
• apricot preserves
• onion soup mix

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place pork chops in a casserole dish. Combine Russian dressing, apricot preserves, and soup mix in a bowl; pour over chops
3. 3 Bake in the preheated oven until chops are cooked through, about 1 hour. An instant-read thermometer inserted into centers should read at least 145 degrees F (63 degrees C).

By SP2B

Ingredients

• ✓ salad dressing
• brown mustard
• bread crumb
• zucchini

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Combine mustard and Italian dressing in a small bowl. Place bread crumbs in a separate bowl.
3. 3 Dip zucchini slices in mustard mixture, then press into bread crumbs to coat. Arrange coated zucchini in a casserole dish.
4. 4 Bake in the preheated oven until soft, about 30 minutes.

By Meggles

Ingredients

• ✓ salad dressing
• chicken breast
• lemon pepper
• salt

Instructions

1. 1 Rinse chicken and pat dry. Place in a shallow glass bowl and pour salad dressing over it. Cover and refrigerate for at least 3 hours.
2. 2 Lightly oil grill and preheat to medium high.
3. 3 Remove chicken breasts from marinade. Season with lemon pepper and salt to taste. Grill over medium high heat for 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.

By Denise Boyd

Ingredients

• ✓ salad dressing
• pork loin roast
• cranberry sauce
• onion

Instructions

1. 1 Place pork roast in a slow cooker.
2. 2 Stir together cranberry sauce, onion, and salad dressing in a medium bowl; pour over pork roast.
3. 3 Cook on Low for 8 hours or High for 4 hours. An instant-read thermometer inserted into the center of roast should read at least 145 degrees F (63 degrees C).

By DAWN MINER

Ingredients

• ✓ salad dressing
• worcestershire sauce
• garlic pepper seasoning
• barbecue sauce
• beef sirloin tip steak

Instructions

1. 1 Gather all ingredients.
2. 2 Mix Worcestershire sauce, Italian-style salad dressing, garlic pepper seasoning, and barbeque sauce in a medium bowl.
3. 3 Place steaks in marinade and turn to coat. Cover and refrigerate for at least 1 hour.
4. 4 Preheat an outdoor grill for high heat and lightly oil the grate. Place steaks on preheated grill; discard marinade. Cook steaks until they are beginning to firm and are hot and slightly pink in the center, about 10 minutes per side, or to desired doneness. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.

By DOMENICI

Ingredients

• ✓ salad dressing
• worcestershire sauce
• applesauce
• hot pepper sauce
• lime
• pork chop

Instructions

1. 1 Whisk Italian dressing, Worcestershire sauce, applesauce, hot pepper sauce, and lime juice together in a large glass or ceramic bowl. Add pork chops and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for 6 hours or overnight.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Remove chops from marinade and shake off excess. Pour marinade into a saucepan and bring to a boil over medium heat. Boil for about 1 minute; set aside.
4. 4 Cook pork chops on the preheated grill until well browned and no longer pink in the center, about 6 minutes per side; occasionally basting chops with marinade until basted marinade cooks completely onto chops. An instant-read thermometer inserted into centers should read 145 degrees F (63 degrees C).

By walleye11

Ingredients

• ✓ salad dressing
• barbecue sauce
• worcestershire sauce
• garlic powder
• black pepper
• beef top sirloin

Instructions

1. 1 Whisk salad dressing, barbecue sauce, Worcestershire sauce, garlic powder, and pepper together in a medium bowl and pour into a resealable plastic bag. Add steak tips, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, preferably 8 hours to overnight.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Remove steak tips from marinade and shake off excess. Discard remaining marinade.
4. 4 Cook steak tips on the preheated grill until they are beginning to firm and are hot and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

By Danielle Walquist Lynch

Ingredients

• ✓ salad dressing
• chicken breast
• barbecue sauce
• brown sugar
• worcestershire sauce

Instructions

1. 1 Place chicken in the slow cooker.
2. 2 Mix barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce in a bowl;
3. 3 Pour barbecue sauce mixture over chicken.
4. 4 Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
5. 5 Shred to serve.

By Zanne

Ingredients

• ✓ salad dressing
• white sugar
• baby pea
• green pepper
• iceberg lettuce
• cheddar cheese
• bacon bit

Instructions

1. 1 Gather all ingredients.
2. 2 Stir salad dressing and sugar in a large salad bowl or 9x13-inch glass baking dish until sugar is dissolved.
3. 3 Add peas and chopped green pepper and mix lightly to combine. Spread pea mixture evenly across the bottom of the dish.
4. 4 Spread lettuce in an even layer over pea mixture and top lettuce with a layer of cheese. Sprinkle bacon bits over cheese.

By Kimberly Turnage Slater

Ingredients

• ✓ salad dressing
• rye bread
• sauerkraut
• corned beef
• cooking spray
• swiss cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch casserole dish with cooking spray. Spray one sheet of aluminum foil with cooking spray.
2. 2 Spread bread cubes in the bottom of the prepared casserole dish. Layer bread cubes with sauerkraut and beef strips, then pour dressing over top. Cover with the aluminum foil, sprayed-side down.
3. 3 Bake in the preheated oven for 20 minutes. Remove and discard foil; sprinkle Swiss cheese over casserole. Continue baking until cheese is melted and bubbly, about 10 more minutes.

By JAMON0126

Ingredients

• ✓ salad dressing
• zucchini
• carrot
• sugar
• salt
• black pepper

Instructions

1. 1 Place zucchini in a colander and let drain thoroughly, about 30 minutes.
2. 2 Transfer drained zucchini to a large bowl and toss with carrot. Stir in creamy salad dressing and sugar. Cover and chill until flavors have blended, about 1 hour. Stir again and season with salt and black pepper.

By Chef W J Anderson

Ingredients

• ✓ salad dressing
• salt
• water
• duck breast
• bacon
• toothpick

Instructions

1. 1 Mix together salt and water. Set aside 2/3 of the mixture, and pour the rest into a glass baking dish. Soak the duck in the salt water overnight to remove the gamey. Change the salt water twice, or until mostly clear.
2. 2 The next morning, discard the salt water, and pour salad dressing over the duck breasts, and marinate for at least 8 hours.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Wrap each breast half in one strip of bacon, and secure with a toothpick. Place the breasts in a 9x13 inch baking dish.
4. 4 Bake for about 1 hour, or until bacon is crisp, and duck is cooked through.

By TRIBOYS

Ingredients

• ✓ salad dressing
• halibut
• all-purpose flour
• saltine cracker
• garlic salt
• black pepper
• seasoning salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Rinse fish fillets with water, and pat dry with paper towels.
2. 2 In a shallow bowl, mix together the cracker crumbs, garlic salt, pepper and seasoning salt. Set aside. Coat the fish fillets with flour, shaking off the excess, and place in a baking dish. Coat the tops of the fillets with salad dressing, then press on a layer of seasoned cracker crumbs. Flip over, and repeat on the other side.
3. 3 Bake for 25 minutes in the preheated oven, until fish is white and flakes easily with a fork.

By villanovababy

Ingredients

• ✓ salad dressing
• honey
• maple mustard
• apple cider vinegar
• garlic powder
• paprika
• salt
• black pepper

Instructions

1. 1 Combine creamy dressing, honey, maple mustard, vinegar, garlic powder, paprika, salt, and black pepper in a measuring cup until fully blended.

By Liam Walshe

Ingredients

• ✓ salad dressing
• butter
• lemon
• worcestershire sauce
• chicken tenderloin
• lemon pepper
• garlic salt
• onion powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Place the butter in a 9x9 inch baking dish, and melt in the oven. Remove from heat, and mix in Italian salad dressing, lemon juice, and Worcestershire sauce.
2. 2 Arrange the chicken tenderloins in the baking dish, coating with the melted butter mixture. Season both sides of chicken with lemon pepper, garlic salt, and onion powder. Sprinkle with lemon zest.
3. 3 Bake 25 minutes in the preheated oven, or until chicken juices run clear.

By paynes

Ingredients

• ✓ salad dressing
• vegetable oil
• chicken breast
• mini bell pepper
• onion
• feta cheese
• oregano

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly oil a sheet pan.
2. 2 Spread chicken, mini bell peppers, and onion on the prepared sheet pan; sprinkle with feta, dressing, and oregano. Toss gently to coat.
3. 3 Bake in the preheated oven until chicken is no longer pink in centers and juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By FrackFamily5 CACT

Ingredients

• ✓ salad dressing
• green leaf lettuce
• red onion
• strawberry
• white sugar
• milk
• white vinegar
• poppy seed

Instructions

1. 1 Place lettuce, red onion, and strawberries in a large bowl. Place creamy salad dressing, sugar, milk, vinegar, and poppy seeds in a jar with a tight-fitting lid; cover jar and shake until smooth. Pour dressing over salad; toss to combine.

By Chelsey Carr

Ingredients

• ✓ salad dressing
• chicken drumstick
• chicken thigh
• lemon juice
• honey
• worcestershire sauce
• paprika
• aluminum foil

Instructions

1. 1 Rinse chicken under cold water pat dry.
2. 2 Combine Italian salad dressing, lemon juice, honey, Worcestershire sauce and paprika in a plastic zipper bag. Reserve 1/2 cup marinade for basting chicken during grilling. Add chicken. Close the bag and turn to coat chicken. Marinate 1 hour, turning chicken once. Remove chicken from marinade and discard marinade.
3. 3 Preheat grill to medium. Tear off a sheet of Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil long enough to cover grill grate. Make drainage holes in sheet foil with a large grilling fork.
4. 4 Place aluminum foil sheet with holes on grill rack. Immediately place chicken on aluminum foil.
5. 5 Grill chicken 5 minutes; turn. Continue grilling and turning every 5 minutes until chicken is tender and reaches 180 degrees F, about 30 minutes. Brush with reserved marinade during last 5 minutes grilling time.

By Reynolds KitchensR

Ingredients

• ✓ salad dressing
• water
• soy sauce
• honey
• liquid smoke
• garlic powder
• salt
• red pepper flake
• beef tri-tip roast

Instructions

1. 1 Whisk together Italian dressing, water, soy sauce, honey, liquid smoke, garlic powder, salt, and red pepper flakes in a medium bowl and pour into a large resealable plastic bag. Add roast, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours to overnight.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate. Remove roast from the bag and discard marinade.
3. 3 Place roast on the preheated grill and reduce heat to medium-low; cook until desired doneness is reached, 35 to 45 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Allow roast to rest under tented aluminum foil before cutting, about 15 minutes.

By Jennifer W

Ingredients

• ✓ salad dressing
• catfish fillet
• buttery round cracker
• onion
• egg
• yellow mustard
• old bay seasoning
• vegetable oil

Instructions

1. 1 Place catfish in a saucepan with enough water to cover; bring to a boil. Cook until fish flakes easily with a fork. Remove from heat and drain water.
2. 2 Mash fish in the saucepan. Stir in crackers, onion, egg, salad dressing, mustard, and Old Bay until evenly blended. Form into 8 patties.
3. 3 Heat oil in a large, heavy skillet over medium-high heat. Fry patties in hot oil until golden brown on both sides. An instant-read thermometer inserted into the center of a patty should read at least 145 degrees F (63 degrees C). Drain on a paper towel-lined plate and serve hot.

By Bobbie Kaye

Ingredients

• ✓ salad dressing
• pork tenderloin
• salt
• pepper
• all-purpose flour
• vegetable oil
• honey
• onion soup mix

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Trim any excess fat from pork and pat dry with a paper towel. Season with salt and pepper. Dust with flour, shaking off any excess.
3. 3 In a large skillet, heat 1 to 2 tablespoons of vegetable oil over medium-high heat. Sear the pork in the oil, rotating to brown evenly all sides. Transfer to a baking dish just large enough to fit the tenderloin.
4. 4 In a bowl, stir together the Russian-style salad dressing, honey, and onion soup mix. Pour evenly over the tenderloin, rolling the meat to coat on all sides. Cover with aluminum foil.
5. 5 Bake, covered, in the preheated oven for 30 minutes, basting with glaze every 10 minutes. Remove foil and continue baking another 30 minutes, or until pork is no longer pink in the center.

By Christine

Ingredients

• ✓ salad dressing
• butter
• cayenne pepper
• black pepper
• lemon pepper seasoning
• garlic powder
• salt
• red drum

Instructions

1. 1 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place melted butter in a shallow bowl. Mix cayenne pepper, black pepper, lemon-pepper seasoning, garlic powder, and salt together in a small bowl. Dip fillets into butter, then sprinkle with seasoning mixture on both sides.
3. 3 Heat a large skillet over high heat. Add fish and sear until slightly charred, about 2 minutes per side.
4. 4 Transfer fillets to an 11x7-inch baking dish and pour Italian dressing over top.
5. 5 Cover and bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.

By M Alario

Ingredients

• ✓ salad dressing
• cayenne pepper
• lemon pepper
• garlic powder
• salt
• pepper
• catfish fillet
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. 2 In a shallow, medium bowl, mix cayenne pepper, lemon pepper, garlic powder, salt and pepper.
3. 3 Brush both sides of catfish fillets with butter. Rub fillets with the cayenne pepper mixture on both sides.
4. 4 Heat a large heavy skillet over medium-high heat until really hot. Add fillets, and fry approximately 2 minutes on each side, until slightly blackened.
5. 5 Arrange blackened fillets in a single layer in the prepared baking dish, and coat with Italian-style salad dressing. Bake 30 to 35 minutes in the preheated oven, until fish is easily flaked with a fork.

By Jeff Barlow