Now the basil is fresh from the garden, the salad.
1 head of roman lettuce
1 carrot sliced in rounds
2 roma tomatoes seeded and chopped
1 stalk celery cut in half and chopped
1 cup chopped broccoli chopped
1 cup cauliflower chopped
1 16oz can chick peas (toasted)
What i did to toast chick peas.
Preheat oven to 450 degrees
Drain and rinse chick peas, pat dry.
In a medium bowl add 2 tbsp of oil, (i used evoo) add chick peas and turn to coat.
Add and this is where i am bad about measuring. so add to taste.
Seasoning Salt
Garlic Pepper seasoning we have with grinder top.
Onion Powder
I just coated the lot of it and tossed around until i thought the flavor was right.
Put in oven for about 30-40 minutes.
After toasted i tossed the chick peas in the salads and gave it a good shaking up. and yeah! it was great had a bowl of salad with lunch today! I think next day salads are better it seems the over night gives a chance for all the flavors to mix good.
As far as the Bacon Ranch Chicken and Pasta
http://www.bettycrocker.com/recipes/slow-cooker-bacon-ranch-chicken-and-pasta.