Lemon Basil Chicken with Vegetables

This recipe is from the Reynolds Brand Recipes

1 Reynolds® Oven Bag, Large Size

1/4 cup flour

1/4 cup fresh lemon juice

2 tablespoons each dried basil and rosemary, divided

2 teaspoons grated lemon peel, divided

1/2 teaspoons seasoned salt, divided

2 small red potatoes, quartered

2 teaspoons paprika

6 to 7 pound whole chicken

1 small zucchini, sliced 1-inch thick

1 small yellow squash, sliced 1-inch thick

1 small red bell pepper, cut in 8 pieces

PREHEAT oven to 350ºF.

SHAKE flour in Reynolds Oven Bag; place in 13x9x2-inch or larger baking pan at least 2 inches deep. Add lemon juice, 1 tablespoon each basil and rosemary, 1 teaspoon lemon peel and 1/4 teaspoon seasoned salt to bag; squeeze bag to blend in flour.

ADD potatoes to oven bag. Turn bag to coat potatoes. Push potatoes to sides of bag. Combine remaining spices; spoon 2 teaspoons into chicken cavity. Sprinkle and rub remaining spices over entire chicken. Place chicken in bag in center of potatoes. Arrange zucchini, squash and bell pepper over potatoes.

CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan.

BAKE 1 1/4 to 1 1/2 hours or until meat thermometer inserted in thickest part of thigh reads 180ºF. To serve, remove chicken from oven bag. Stir sauce and serve over chicken and vegetables.

REYNOLDS KITCHENS TIP: To reduce fat and calories, remove skin from chicken before eating.

Number of Servings: 5-6

Roasted Potato Wedges

from: The Pioneer Woman

Ingredients

• Potatoes (number And Variety Of Your Choosing: Russets Work Well)
• ¼ cups (approximately) Olive Oil
• Salt To Taste
• Fresh Herbs, to taste
• Optional Ingredients
• 2 Tablespoons Melted Butter
• Garlic, Minced
• 2 Tablespoons (to 3 Tablespoons) Balsamic Vinegar
• Cayenne Pepper
• Paprika

Preparation Instructions

Preheat oven to 450 degrees

Wash potatoes.
Cut potatoes into wedges.
Toss with oil, butter, salt, pepper, and whatever else you’d like: garlic, balsamic, spices, etc.
Roast for 15 minutes.
Shake around. Stir.
Roast for another 20 minutes. Check ‘em. Keep cookin’ ‘em.
Take ‘em out. Check the seasoning. Add more if necessary.
Sprinkle with herbs.
Serve immediately.

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1.02.28

Apple Chicken Salad with Rosemary Pecans

from: The Fresh Market

This salad is sooo tasty! We can't wait to have it again, and love that there are left-overs for lunch tomorrow!

Ingredients:

ROSEMARY PECANS

	2 tablespoons butter
	1 1/2 cups pecans
	1 teaspoon seasoned salt
	2 tablespoons fresh rosemary, chopped



APPLE CHICKEN SALAD

	2 tablespoons olive oil
	2 chicken breasts (approximately 1 pound)
	4 - 6 fresh thyme sprigs, chopped
	2 cups apple cider
	2 apples, cored and chopped (do not peel)
	1 cup celery, chopped
	1/3 cup golden raisins
	1 cup mayonnaise
	1 tablespoon sugar
	2 teaspoons rosemary, chopped
	1/2 teaspoon seasoned salt
	1 teaspoon salt
	1/2 teaspoon pepper
	bed of lettuce or flaky croissant, for serving

Preparation:

Preheat oven to 350º. Place butter on a pizza pan in the oven and allow to melt while oven preheats. Remove pizza pan from oven when butter is melted and spread pecans on the pan; stir to coat pecans with butter then sprinkle seasoned salt and rosemary over pecans. Bake 7 to 10 minutes in preheated oven; remove from oven, stir and let cool.

Meanwhile, heat olive oil in a large sauté pan over medium heat. Place chicken breasts in pan and sear 5 to 6 minutes on each side until golden brown. Add thyme and sauté for 1 minute. Pour in apple cider, bring to a boil then reduce heat to low; poach chicken for 15 to 20 minutes until cooked through (liquid will barely bubble while poaching but should not be boiling).

Remove chicken from pan, increase heat to high and boil liquid about 10 minutes until reduced to 1/2 cup; strain into a bowl and allow liquid to cool. Shred chicken after it has cooled.

Mix shredded chicken, apples, celery, raisins, mayonnaise, strained apple cider mixture, sugar, rosemary, seasoned salt, salt and pepper until well blended. Fold in 1/2 cup Rosemary Pecans.

Sprinkle remaining pecans on top of salad before serving and serve on a flaky croissant or over a bed of lettuce.

Baked Pasta

from: TLC Recipes

Baked Pasta with Ricotta

YIELD Makes 12 servings
See Cooking Videos

INGREDIENTS

1	package (16 ounces) uncooked rigatoni or penne pasta
1	container (15 ounces) ricotta cheese
2/3	cup grated Parmesan cheese
2	eggs, lightly beaten
1/2	teaspoon salt
1/8	teaspoon black pepper
2	jars (26 ounces each) marinara sauce, divided
3	cups (12 ounces) shredded mozzarella cheese, divided

PREPARATION:

1. Preheat oven to 375°F. Spray 13X9-inch baking pan with nonstick cooking spray.
2. Cook rigatoni according to package directions; drain. Meanwhile, beat ricotta, Parmesan, eggs, salt and pepper in medium bowl until well blended.
3. Spread 2 cups marinara sauce over bottom of prepared pan; spoon half of cooked pasta over sauce. Top with half of ricotta mixture and 1 cup mozzarella. Repeat layers of marinara sauce, pasta and ricotta mixture. Top with 1 cup mozzarella, remaining marinara sauce and 1 cup mozzarella.
4. Cover with foil; bake about 1 hour or until bubbly. Uncover and bake about 5 minutes more or until cheese is completely melted. Let stand 15 minutes before serving.

Spanish Rice

from: About.com

Ingredients:

• 1 1/2 cups rice
• 2 1/2 cups chicken broth
• 1 cup plain tomato sauce*
• 3 cloves finely chopped garlic *
• 1/4 of a medium onion*
• 2 tablespoons oil
• 4 heaping tablespoons of finely chopped parsley (optional)

Preparation:

In a medium sauce pan, heat oil over medium heat. Add in the fresh garlic and onion. Saute for 1-2 minutes until softened. Add in dry rice. Stir for about 5 minutes until rice becomes a golden brown color.

Add in broth and tomato sauce (Slowly into rice, not directly onto hot pan!) Add in the parsley if you're using it. Stir it up and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork.

*If you don't have fresh garlic or onions on hand you can use the equivalent in powder form. Do not saute the powder, just skip that step and add the garlic powder and/or onion powder when you add the liquids. If you don't have tomato sauce you can use unseasoned stewed tomatoes, or canned diced tomatoes with their liquid.

**A note from Mama**

I was looking for an easy Spanish/Mexican Rice recipe to pair with my Mom's Sour Cream Enchiladas. I needed to have all of the ingredients in the pantry, and this one fit the bill! I used diced tomatoes and garlic powder because I did not have the sauce and fresh garlic, but we all thought it turned out super tasty! It's a keeper.

Cuban Calzones

Recipe from Pillsbury

INGREDIENTS:

2	Pillsbury® Grands!® frozen buttermilk or southern style biscuits (from 25-oz bag)
1 1/2	teaspoons yellow mustard
1 1/2	teaspoons mayonnaise or salad dressing
2	oz sliced pork (from deli)
2	oz sliced ham (from deli)
4	round dill pickle slices, well drained
2	tablespoons shredded Swiss cheese
1	egg, beaten
1/2	teaspoon dried minced onion

User Rating:

DIRECTIONS:

1.	Heat oven to 350°F. Spray cookie sheet with cooking spray.
2.	Place biscuits on microwavable plate. Microwave uncovered on Medium (50%) 30 to 45 seconds, turning over halfway through microwave time. (Biscuits should still be cold for easier handling.) Press and stretch each biscuit into 6-inch round.
3.	In small bowl, stir mustard and mayonnaise until smooth. Spread mustard mixture on each round to within 1/2 inch of edge. Arrange pork and ham slices over mustard mixture to within 1/2 inch of edge, folding if necessary. Top each round with two pickle slices; sprinkle with cheese. Brush egg around edge of biscuit rounds. Fold dough over filling; press edges with fork to seal. Brush with egg; sprinkle with onion.
4.	Bake 15 to 20 minutes or until golden brown.

Steak Tostadas with Avocados, Tomatoes & Olives

Recipe from Pampered Chef

Ingredients:
1 1/2 lb beef flank steak 2 tbsp olive oil, divided 2 tbsp Crushed Peppercorn & Garlic Rub 2 medium avocados 1 cup grape tomatoes 1 cup pitted kalamata olives		1 lemon 1/4 cup chopped fresh parsley 1/4 tsp salt 12 tostadas 3/4 cup (3 oz) cotija cheese, crumbled

Directions:
1.	Heat Grill Pan over medium-high heat 5 minutes. Brush both sides of steak with 1 tbsp of the oil and sprinkle with rub. Place steak into pan; top with Grill Press. Cook 4 minutes. Turn; top with press. Reduce heat to medium; cook an additional 4-6 minutes or until Digital Pocket Thermometer registers 140°F for medium-rare doneness. Remove steak from pan; tent with foil and let stand 5 minutes (temperature will rise to 145°F).
2.	Meanwhile, peel and dice avocados using Avocado Peeler. Cut tomatoes in half and coarsely chop olives using Santoku Knife. Zest lemon using Microplane® Adjustable Grater to measure 1 tsp zest. Juice lemon to measure 1 tbsp juice. Combine avocados, tomatoes, olives, zest, juice, parsley, salt and remaining 1 tbsp oil in Classic Batter Bowl; mix well.
3.	Thinly slice steak diagonally against the grain. Cut slices into 1-in. pieces. Divide steak evenly among tostadas; top with avocado mixture and cheese.
Yield: 6 servings Nutrients per serving: (2 tostadas): Calories 530, Total Fat 35 g, Saturated Fat 9 g, Cholesterol 50 mg, Carbohydrate 25 g, Protein 32 g, Sodium 1310 mg, Fiber 3 g Diabetic exchanges per serving: 1 1/2 starch, 4 medium-fat meat, 3 fat (1 1/2 carb) Cook’s Tips: To quickly cut the steak into pieces, carve diagonally against the grain into thin slices; without moving slices apart, cut lengthwise into 1-in. pieces. If desired, 3 garlic cloves, pressed, 1 tsp salt and 1 tsp coarsely ground black pepper can be substituted for the peppercorn rub.