Type what you have

Ingredients

• ✓ garlic crouton
• romaine lettuce
• olive oil
• red wine vinegar
• worcestershire sauce
• salt
• mustard
• garlic
• egg
• lemon
• black pepper
• parmesan cheese
• anchovy filet

Instructions

1. 1 Clean lettuce thoroughly and wrap in paper towels to absorb moisture. Refrigerate until crisp, at least 1 hour or more.
2. 2 In a bowl or jar combine oil, vinegar, Worcestershire sauce, salt, mustard, garlic and lemon juice. Whisk until well blended.
3. 3 Coddle egg by heating 3 cups of water to boiling. Drop in egg (still in shell) and let stand for 1 minute. Remove egg from water and let cool. Once cooled crack open and whisk egg into dressing. Whisk until thoroughly blended.
4. 4 Mash desired amount of anchovies and whisk them into the dressing. If desired set aside a few for garnish.
5. 5 To assemble, place torn lettuce leaves in a large bowl. Pour dressing over the top and toss lightly. Add the grated cheese, garlic croutons and freshly ground pepper, toss. Serve immediately!

By Cathy Hofmann

Ingredients

• ✓ garlic crouton
• pork chop
• cajun seasoning
• cheese
• egg
• cooking spray

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Place pork chops on a plate and season both sides with Cajun seasoning.
3. 3 Pulse croutons in a small food processor until fine; transfer to a shallow dish. Lightly beat eggs in a separate shallow dish. Working one at a time, dip pork chops into beaten egg, letting excess drip off; press into crouton breading to coat both sides and place breaded chop, unstacked, onto a plate. Repeat with remaining chops. Mist chops with cooking spray.
4. 4 Spray the air fryer basket with cooking spray and arrange chops in a single layer in the air fryer basket. You may have to do two batches depending on the size of your air fryer.
5. 5 Cook in the preheated air fryer for 5 minutes; flip chops and mist again with cooking spray if there are dry areas. Cook 5 minutes more. An instant-read thermometer inserted into the center of the chops should read 145 degrees F (63 degrees C).
6. 6 Serve hot and enjoy!

By France Cevallos

Ingredients

• ✓ garlic crouton
• cooking spray
• buffalo wing sauce
• mayonnaise
• egg
• cauliflower
• parmesan cheese
• blue cheese salad dressing
• sour cream
• black pepper

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray.
2. 2 Whisk wing sauce, mayonnaise, and egg together in a large bowl. Toss cauliflower florets in the sauce mixture to coat completely. Spread cauliflower out on baking sheet.
3. 3 Pulse croutons into fine crumbs in a food processor. Add Parmesan cheese and mix to combine. Sprinkle crouton and cheese mixture over cauliflower.
4. 4 Bake in the preheated oven until cauliflower is golden brown and tender, about 15 minutes. Let sit before removing from baking sheet, about 5 minutes.
5. 5 Mix blue cheese dressing with sour cream and black pepper to make dip. Serve dip alongside cauliflower.

By Linda

Ingredients

• ✓ garlic crouton
• cooking spray
• luncheon meat
• green onion
• butter
• cheddar cheese
• milk
• egg
• mustard
• salt

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Cook luncheon meat in a skillet over medium heat until evenly browned; drain. Stir in green onion; reduce heat to low.
3. 3 Melt butter in a microwave-safe bowl in the microwave, about 30 seconds. Layer croutons on the bottom of prepared baking dish; drizzle melted butter and sprinkle Cheddar cheese over croutons. Spread luncheon meat mixture over Cheddar cheese.
4. 4 Whisk milk, eggs, mustard, and salt together in a bowl; pour over luncheon meat mixture.
5. 5 Bake in the preheated oven until golden brown and set, about 40 minutes. Remove from oven and let stand 10 minutes before serving.

By LAVONN2

Ingredients

• ✓ garlic crouton
• shrimp
• butter
• garlic
• shallot
• olive oil
• chicken stock
• lemon juice
• red pepper flakes
• paprika
• salt
• black pepper
• cauliflower
• parsley
• lemon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place shrimp in a shallow baking dish.
2. 2 Melt butter in a small saucepan over medium heat. Add garlic, shallot, and olive oil and cook until fragrant, about 1 minute. Stir in chicken stock, lemon juice, red pepper flakes, paprika, salt, and pepper. Pour this mixture over shrimp and sprinkle with crushed croutons.
3. 3 Bake in the preheated oven until shrimp are bright pink on the outside and the meat is opaque, 9 to 11 minutes; do not overcook.
4. 4 While shrimp is cooking, place riced cauliflower in a large nonstick skillet. Cook over medium heat, stirring occasionally, until hot, about 5 minutes.
5. 5 Serve shrimp over riced cauliflower. Garnish with chopped parsley and lemon wedges.

By lutzflcat

Ingredients

• ✓ garlic crouton
• artichoke heart
• spinach
• cream cheese
• sour cream
• romano cheese
• parmesan cheese
• red pepper
• garlic
• lemon juice

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Mix artichoke hearts, spinach, cream cheese, sour cream, Romano cheese, Parmesan cheese, roasted peppers, garlic, and lemon juice together in a baking dish and top with croutons.
3. 3 Bake in the preheated oven until bubbly and croutons are browned, about 35 minutes.

By Bethany Hunt

Ingredients

• ✓ garlic crouton
• butter
• vegetable oil
• onion
• sweet pea
• spinach
• lemon juice
• thyme
• chicken broth
• heavy cream
• sour cream
• greek yogurt

Instructions

1. 1 Melt butter in a medium saucepan over medium-low heat. Cook onion about 10 minutes or until lightly browned and soft, stirring frequently.
2. 2 Blend onion, peas, spinach, lemon juice, thyme and 2 cups chicken broth in a blender or food processor until very smooth. Return to same saucepan. Stir in remaining broth. Gently heat about 5 minutes, stirring occasionally.
3. 3 Stir in cream, if desired. Heat over low heat about 1 minute. DO NOT BOIL. Garnish with garlic croutons, if desired.

By Del Monte

Ingredients

• ✓ garlic crouton
• olive oil
• garlic
• red pepper flakes
• chicken breast
• marinara sauce
• basil
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Coat the bottom of a 9x13-inch casserole dish with olive oil, and sprinkle with garlic and red pepper flakes.
3. 3 Arrange chicken breasts in the bottom of the dish.
4. 4 Pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with 1/2 of the mozzarella cheese, followed by 1/2 of the Parmesan cheese, and croutons.
5. 5 Top with remaining mozzarella cheese and remaining Parmesan cheese.
6. 6 Bake in the preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts. An instant-read thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).
7. 7 Serve hot and enjoy!

By John Mitzewich

Ingredients

• ✓ garlic crouton
• chicken breast
• salt
• black pepper
• butter
• all-purpose flour
• egg
• olive oil
• giardiniera
• provolone cheese
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Pound chicken breasts with a meat mallet to an even 1/4-inch to 1/2-inch thickness. Season with salt and pepper on both sides.
3. 3 Pulse croutons in a food processor until finely crushed. Place crouton crumbs, flour, and beaten eggs into 3 separate shallow dishes.
4. 4 Dip each pounded chicken breast into flour, shaking off excess. Dip into eggs, letting any excess drip off, then press into crouton crumbs to coat.
5. 5 Heat olive oil in a large oven-proof skillet over medium heat. Fry chicken in hot oil for 2 minutes. Flip and fry for 2 more minutes. Remove from heat. Top each breast with 2 tablespoons giardiniera and 1 cheese slice.
6. 6 Cook in the preheated oven until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with parsley to serve.

By France Cevallos