Oven-roasted chicken and vegetables

Oven-roasted chicken and vegetables

Portions:4
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Ingrediënten

  • 2 cups ready-to-eat baby-cut carrots cut in half lengthwise
  • 2 cups frozen potato wedges with skins from 24-oz bag
  • 1 cup frozen whole green beans
  • 1 cup frozen bell pepper and onion stir-fry from 1-lb bag
  • 1 cup grape tomatoes
  • 3 tablespoons olive or vegetable oil
  • ½ teaspoon seasoned salt
  • 1 deli rotisserie chicken 2 lb, cut into pieces

Instructies

  • Heat oven to 425°F.
  • In large bowl, toss all ingredients except chicken.
  • In 15x10x1-inch pan, arrange chicken and vegetables in single layer.
  • Roast uncovered 20 to 25 minutes or until vegetables are crisp-tender and chicken is hot.
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Recipe Category One Pot Dinner

Thyme-roasted chicken with vegetables

Thyme-roasted chicken with vegetables

Portions:6
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Ingrediënten

  • 1 whole chicken 3 to 3½ lb
  • 6 medium carrots cut into 1-inch pieces
  • 4 medium stalks celery cut into 1-inch pieces
  • 3 large baking potatoes russet or Idaho, about 8 oz each, unpeeled, cut into 11/Pieces
  • 2 Medium onions cut into wedges
  • 2 tablespoons butter melted
  • 1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves

Instructies

  • Heat oven to 375°F.
  • Fold wings of chicken across back so tips are touching.
  • Skewer or tie legs together.
  • In shallow roasting pan, place chicken breast side up.
  • Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
  • Roast chicken uncovered 45 minutes.
  • Remove chicken from oven.
  • Arrange carrots, celery, potatoes and onions around chicken.
  • Stir thyme into melted butter; drizzle over chicken and vegetables.
  • Cover chicken and vegetables with foil; roast 45 to 60 minutes longer or until thermometer reads at least 165°F, legs move easily when lifted or twisted and vegetables are tender when pierced with fork.
  • Remove vegetables from pan; cover with foil to keep warm while carving the chicken.
  • On cutting board, place chicken, breast up and with legs to your right if you’re right-handed or to the left if left-handed.
  • Remove ties from legs.
  • Carve chicken; serve with vegetables.

Nutritional Information

Calories: 400 kcal
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Recipe Category Casserole / Chicken / One Pot Dinner

Herbed roast chicken and vegetables

Herbed roast chicken and vegetables

Portions:6
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Ingrediënten

  • ¼ cup olive or vegetable oil
  • 2 tablespoons chopped fresh or 1 teaspoon dried thyme leaves
  • 2 tablespoons chopped fresh or 1 teaspoon dried marjoram leaves
  • ½ teaspoon salt
  • ¼ teaspoon coarse ground black pepper
  • 1 lemon
  • 1 whole chicken 4 to 5 lb
  • 6 small red potatoes cut in half
  • 1 cup ready-to-eat baby-cut carrots
  • 8 oz fresh green beans trimmed

Instructies

  • Heat oven to 375°F.
  • In small bowl, mix oil, thyme, marjoram, salt and pepper.
  • Grate 1 teaspoon peel from lemon; stir peel into oil mixture.
  • Cut lemon into fourths; place in cavity of chicken.
  • Fold wings across back of chicken so tips are touching.
  • Skewer or tie legs together.
  • On rack in shallow roasting pan or in 13×9-inch pan fitted with rack, place chicken, breast side up.
  • Brush some of the oil mixture on chicken.
  • Insert ovenproof meat thermometer so tip is in thickest part of thigh and does not touch bone.
  • Roast uncovered 45 minutes.
  • Arrange potatoes, carrots and green beans around chicken; brush remaining oil mixture on chicken and vegetables.
  • Roast uncovered 30 to 45 minutes longer or until thermometer reads at least 165°F, legs move easily when lifted or twisted and vegetables are tender.
  • Cover loosely with foil; let stand 15 to 20 minutes for easiest carving.
  • Remove lemon; discard.
  • Place chicken on platter; arrange vegetables around chicken.

Notes / Tips / Wine Advice:

Serve with pan drippings.

Nutritional Information

Calories: 480 kcal
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Spinach pizza pie

Spinach pizza pie

Portions:6
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Equipment

Ingrediënten

  • 2 cans 13.8 oz each refrigerated pizza crust dough
  • 1 can 8 oz pizza sauce (1 cup)
  • 1 jar 4.5 oz sliced mushrooms, drained
  • ¼ cup sliced ripe olives
  • cups shredded mozzarella cheese 6 oz
  • Packages 9 oz each frozen chopped spinach, thawed, squeezed to drain
  • 1 teaspoon olive or vegetable oil
  • 1 tablespoon grated Parmesan cheese

Instructies

  • Heat oven to 400°F.
  • Lightly spray 9-inch glass pie plate with cooking spray.
  • Unroll 1 can of pizza crust dough.
  • Place dough in pie plate; press against bottom and side of pie plate to form crust.
  • In small bowl, mix pizza sauce and mushrooms; spoon onto dough in pie plate.
  • Layer with olives, ¾ cup of the mozzarella cheese, the spinach and remaining ¾ cup mozzarella cheese.
  • Unroll remaining can of dough.
  • Press dough into 9-inch round; place over filling.
  • Pinch edges of dough together to seal; roll up edge of dough or flute to form rim.
  • Cut several slits in dough.
  • Brush with oil; sprinkle with Parmesan cheese.
  • Bake 35 to 40 minutes or until deep golden brown.
  • Cut into wedges.

Nutritional Information

Calories: 500 kcal
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Recipe Category Cheese / One Pot Dinner / Pizza / Quiche / Vegetables
Diets Vegetarian

Portabella and vegetable pot pie

Portabella and vegetable pot pie

Portions:6
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Equipment

Ingrediënten

  • 1⅓ cups all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon dried thyme leaves
  • cup vegetable oil
  • 2 tablespoons cold water
  • 1 tablespoon butter
  • 8 oz baby portabella mushrooms each cut into fourths (3½ cups)
  • cups half-and-half
  • 1 package 1.6 oz garlic-herb sauce mix
  • 1 bag frozen mixed vegetables thawed
  • 1 teaspoon half-and-half

Instructies

  • In medium bowl, mix flour, salt, thyme and oil until all flour is moistened.
  • Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed.
  • Gather pastry into a ball.
  • Place pastry between 2 sheets of waxed paper.
  • With rolling pin, roll into 8½-inch round; set aside, covered with towel.
  • Heat oven to 425°F.
  • In 12-inch skillet, melt butter over medium-high heat.
  • Add mushrooms; cook 5 to 7 minutes, stirring frequently, until mushrooms are tender.
  • Stir in 1½ cups half-and-half and the sauce mix.
  • Heat to boiling over medium-high heat, stirring constantly.
  • Stir in vegetables.
  • Cook 2 to Minutes, stirring frequently, until thoroughly heated.
  • Spoon vegetable mixture into ungreased 9½-inch deep-dish pie plate.
  • Remove top waxed paper from crust; cut about 1-inch hole in center of crust.
  • Carefully invert crust over filling; remove remaining waxed paper.
  • Cut small slits in several places in crust.
  • Brush crust with 1 teaspoon half-and-half.
  • Bake 25 to 30 minutes or until crust is golden brown.
  • Let stand 10 minutes before serving.

Nutritional Information

Calories: 390 kcal
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Recipe Category One Pot Dinner / Quiche / Vegetables
Diets Vegetarian

Roasted vegetable–goat cheese crostata

Roasted vegetable–goat cheese crostata

Portions:6
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Ingrediënten

  • cups thinly sliced fingerling potatoes
  • cups small fresh cauliflower florets
  • 1 cup coarsely chopped red onion
  • 1 cup coarsely chopped red bell pepper
  • ½ cup diagonally sliced carrots
  • 2 large cloves garlic finely chopped
  • teaspoons olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 egg
  • ½ cup whipping cream
  • 2 teaspoons chopped fresh or dried thyme leaves
  • teaspoon salt
  • 1 refrigerated pie crust softened as directed on box
  • cup crumbled chèvre goat cheese

Instructies

  • Heat oven to 450°F.
  • In large bowl, toss potatoes, cauliflower, onion, bell pepper, carrots, garlic, oil, ¼ teaspoon salt and ⅛ teaspoon of the pepper.
  • Arrange vegetables in single layer in ungreased 15x10x1-inch pan.
  • Roast uncovered 20 minutes or until tender and lightly browned.
  • Cool to room temperature, about 15 minutes.
  • Reduce oven temperature to 425°F.
  • In small bowl, beat egg, whipping cream, thyme, ⅛ teaspoon salt and remaining ⅛ teaspoon pepper with whisk.
  • Line 15x10x1-inch pan with cooking parchment paper; place pie crust in center of pan.
  • Spoon roasted vegetables in center of crust, leaving 1½-inch border around edge.
  • Fold crust border over filling, pleating crust and pressing gently to seal.
  • Carefully pour cream mixture over vegetables.
  • Sprinkle with cheese.
  • Bake 25 to 30 minutes or until crust is browned and knife inserted in center comes out clean.
  • Let stand 5 minutes before serving.

Notes / Tips / Wine Advice:


Quick Variation:

You can substitute cubed Yukon Gold potatoes for the fingerlings or try different vegetables such as eggplant, zucchini, mixed colors of bell peppers or sweet yellow onion instead of red (using a total of 5 cups of vegetables). The roasting time may vary, so watch carefully.

Nutritional Information

Calories: 340 kcal
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Recipe Category Cheese / One Pot Dinner / Vegetables
Diets Vegetarian

Roasted veggie–puff pastry tart

Roasted veggie–puff pastry tart

Portions:6
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Ingrediënten

  • 12 small yellow fingerling potatoes about 7 oz, cut in half lengthwise
  • 4 medium carrots about 9 oz, cut into 1-inch slices
  • 4 teaspoons olive oil
  • 1 teaspoon kosher coarsesalt
  • ¼ teaspoon pepper
  • 10 medium Brussels sprouts about 7 oz, ends trimmed, cut in half lengthwise
  • 1 medium leek rinsed well, cut in half lengthwise, then crosswise into ½-inch pieces (2 cups)
  • 2 tablespoons water
  • cup sugar
  • 1 tablespoon white balsamic vinegar
  • 1 tablespoon chopped fresh oregano leaves
  • 1 tablespoon chopped fresh sage leaves
  • 2 cups shredded fontina cheese 8 oz
  • 1 sheet frozen puff pastry from 17.3-oz package, thawed

Instructies

  • Heat oven to 425°F.
  • Line 13×9-inch (3-quart) glass baking dish with heavy-duty foil.
  • Place potatoes and carrots in dish; toss with 2 teaspoons of the oil.
  • Sprinkle ½ teaspoon of the salt and ⅛ teaspoon of the pepper over vegetables; toss and arrange in single layer in dish.
  • Roast 15 minutes.
  • Add Brussels sprouts and leek to baking dish; toss with remaining 2 teaspoons olive oil, ½ teaspoon salt and ⅛ teaspoon pepper.
  • Spread all vegetables in single layer.
  • Roast 15 to 20 minutes longer or just until tender when pierced with fork.
  • Carefully remove foil and vegetables from dish; set aside.
  • Spray same baking dish with cooking spray.
  • In 2-cup microwavable glass measuring cup, mix water and sugar.
  • Microwave uncovered on High 2 to Minutes or just until amber colored.
  • Carefully stir in vinegar (mixture will bubble up).
  • Pour evenly into baking dish; quickly spread over bottom.
  • Sprinkle oregano and sage over sugar-vinegar mixture in baking dish.
  • Arrange vegetables over herbs in dish.
  • Sprinkle evenly with cheese.
  • On lightly floured surface, roll out puff pastry with rolling pin into 13×9-inch rectangle.
  • Place pastry over vegetables, folding edges under to fit if necessary.
  • Pierce pastry all over with fork.
  • Bake 20 to 25 minutes longer or until pastry is golden brown.
  • Remove from oven; cool 10 minutes.
  • Place heatproof serving platter upside down over baking dish.
  • Carefully turn platter and dish over; remove dish.
  • If necessary, replace any vegetables or glaze that stick to dish.
  • Cut into squares.

Nutritional Information

Calories: 530 kcal
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Recipe Category One Pot Dinner / Quiche / Vegetables
Diets Vegetarian

Southwestern Pot Pie

Southwestern Pot Pie

Portions:4
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Ingrediënten

  • 2 tablespoons vegetable oil
  • 1 large onion chopped (1 cup)
  • 2 cups cubed peeled sweet potatoes or butternut squash
  • 2 cups chunky-style salsa
  • ½ cup water
  • ¼ teaspoon ground cinnamon
  • 1 can 15 to 16 oz garbanzo beans (chickpeas), drained, rinsed
  • 1 cup frozen whole kernel corn thawed
  • 1 pouch 6.5 oz cornbread and muffin mix
  • ½ cup milk
  • 1 tablespoon roasted sunflower nuts if desired

Instructies

  • In 4-quart Dutch oven or saucepan, heat 1 tablespoon of the oil over medium-high heat.
  • Add onion; cook about 5 minutes, stirring occasionally, until crisp-tender.
  • Stir in sweet potatoes, salsa, water and cinnamon.
  • Heat to boiling.
  • Reduce heat; cover and simmer 20 to 25 minutes or until potatoes are tender.
  • Stir in beans and corn.
  • In medium bowl, mix cornbread mix, milk and remaining 1 tablespoon oil.
  • Stir in sunflower nuts.
  • Drop batter by large spoonfuls onto vegetable mixture.
  • Cover; simmer about 15 minutes or until toothpick inserted in center of dumplings comes out clean.

Notes / Tips / Wine Advice:


Quick Variation:

If you like black beans, feel free to use them in place of the garbanzo beans.
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Recipe Category One Pot Dinner / Quiche
Country American

Cajun Beans And Rice Pot Pie

Cajun Beans And Rice Pot Pie

Portions:6
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Ingrediënten

  • cups water
  • ¾ cup uncooked regular long-grain white rice
  • 2 stalks celery chopped
  • 1 medium green bell pepper chopped
  • 1 medium onion chopped (½ cup)
  • 1 box refrigerated pie crusts softened as directed on box
  • 1 can black beans drained, rinsed
  • 1 can diced tomatoes with chipotle chiles drained
  • 1 can 6 oz tomato paste
  • 1 tablespoon Cajun seasoning
  • ¼ teaspoon kosher coarsesalt
  • ¼ teaspoon Cajun seasoning

Instructies

  • Heat oven to 425°F.
  • In 2-quart saucepan, heat water and rice to boiling.
  • Reduce heat; cover and cook 9 minutes.
  • Stir in celery, bell pepper and onion.
  • Heat to boiling.
  • Reduce heat; cover and cook about 6 minutes longer or until rice is tender and most of water is absorbed.
  • Set aside.
  • On lightly floured surface, roll out 1 pie crust with rolling pin until 12 inches in diameter.
  • Place crust in ungreased 9- or 10-inch deep-dish pie plate; gently press in bottom and up side of pie plate.
  • Do not stretch.
  • In large bowl, mix beans, tomatoes, tomato paste and 1 tablespoon Cajun seasoning.
  • Stir in rice mixture.
  • Spoon into crust-lined pie plate.
  • Top with second pie crust; seal edge and flute.
  • n small cup or bowl, stir together salt and ¼ teaspoon Cajun seasoning.
  • Brush top crust lightly with water; sprinkle evenly with seasoning mixture.
  • Cut several slits in top crust for steam to escape.
  • Bake 30 to 35 minutes or until crust is golden brown.

Notes / Tips / Wine Advice:

Healthy twist :
If you are watching sodium content, just omit the salt and use low-sodium tomato paste when you make the pie.

Nutritional Information

Calories: 500 kcal
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Recipe Category One Pot Dinner / Quiche / Rice
Diets Vegetarian

Potato-Onion-Bacon Slab Pie

Potato-Onion-Bacon Slab Pie

Portions:6
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Ingrediënten

  • 2 medium Yukon Gold potatoes ¾ lb, peeled, cut into ¼-inch slices
  • ½ lb bacon cut into ½-inch pieces
  • cups chopped sweet onions
  • 1 can 8 oz refrigerated seamless dough sheet
  • 1 cup shredded Gruyère cheese 4 oz
  • ¼ cup sliced green onions 4 medium
  • 1 egg
  • ¼ cup whipping cream
  • ½ teaspoon pepper

Instructies

  • Heat oven to 375°F.
  • Line 15x10x1-inch pan with cooking parchment paper.
  • In medium saucepan, place potatoes and enough water to cover.
  • Heat to boiling.
  • Boil uncovered 5 to 8 minutes or just until tender; drain well.
  • Meanwhile, in 10-inch nonstick skillet, cook bacon over medium-high heat 6 to 8 minutes, stirring frequently, until crisp.
  • Drain on paper towels.
  • Reserve 1 to 2 tablespoons drippings in skillet.
  • Add sweet onions; cook over medium heat about 8 minutes, stirring occasionally, until tender and lightly browned.
  • Remove dough sheet from can; unroll in pan.
  • Gently stretch or roll dough to 14×8-inch rectangle.
  • Leaving 2-inch border around edges, layer potatoes, sweet onions, bacon, ½ cup of the cheese and the green onions on dough.
  • Fold up sides of dough to partially enclose filling, pleating as necessary and pressing to seal.
  • In small bowl, beat egg, whipping cream and pepper with whisk until blended.
  • Slowly pour over filling.
  • Sprinkle with remaining ½ cup cheese.
  • Bake 20 to 25 minutes or until crust is golden brown.

Notes / Tips / Wine Advice:

Make it ahead :
To make this pie ahead of time, cook the potatoes, bacon and onions the day before and refrigerate. Assemble the pie up to 2 hours before baking; cover and refrigerate. Add 3 to 5 minutes to the bake time to ensure the filling is hot.

Nutritional Information

Calories: 370 kcal
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Recipe Category One Pot Dinner / Pork / Quiche
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