Week of Nov 30, 2014

Panini and Tots

Sun - Sausage Gravy and Biscuits
Mon - Italian Wedding Soup
Tue - Slow Cooker Mexican Rice and Chicken
Wed - Beef Tips On Rice
Thur - Roasted Ginger Stir-Fry
Fri - Panini

Biscuits:

2  cups Bisquick mix (OR all purpose flour, add another 1/4-1/2 milk)

1 tsp baking powder

1 tsp salt

4 tbsp softened butter

4 tbsp shortening

1/2 cup butter milk (to make butter milk - add 1 tsp of white vinegar to 1/2 cup milk, let sit 2 minutes)

Cooking Buscuits: Mix dry ingredients, butter and shortening in a large mixing bowl with a fork or pastry bender. Until it resembles peas. Add butter milk, mix until it forms a dough. For drop biscuits, use a scoop or a spoon and spoon out onto greased cookie sheet. For rolled biscuits, knead dough into ball. Roll out to 3/4 inch thick. Cut with biscuit cutter and place on greased cookie sheet. Bake at 350F for 15-20 minutes or until golden brown.

Making Gravy: 

Brown 1 lb ground pork sausage (country, sage or breakfast; NOT Italian or Maple)

2-3 cups milk

2 tbsp AP flour

Scrap the pan and remove the big chucks. Leave 3 tbsp of drippings in pan, add melted butter to the pan if you do not have 3 tbsp of drippings. Mix the flour and seasonings (except salt and pepper). On high heat, using a whisk, add the flour mix to the pan. Stir until incorporated, then turn down the heat to low and stir for 1-2 minutes or until it smells nutty. Turn the heat back up to high and slowly add the milk, constantly whisking. Boil until the gravy comes to the thickness you like (remember it will continue to thicken off the heat for a bit). Mix in sausage. Taste, add salt and pepper as necessary.

Italian Wedding Soup
1 (14 oz) package of frozen meatballs, thawed and browned OR homemade meatballs
12 cups Chicken Broth
1 lb of Escarole (or Kale), chopped
1 cup Ditalini pasta
Bring broth to boil in a large soup pot. Add pasta and meatballs, boil until pasta is al dente, about 8 minutes, add escarole biol for additional 2-3 minutes. Top with grated Parmesan Cheese, if desired.

Chicken Enchiladas

2 cups cooked diced or shredded chicken, salted

12-16 corn tortillas (taco size)

1 can cream of chicken soup

1 large can (around 7 oz) of diced green chilies 

1 tsp cumin

1/4 tsb chyenne chilli powder or Chipotle Chili Rub

1 cup of sour cream

Shredded cheese

Mix soup, chili's, sour cream in a bowl, and set aside. Warm the tortillas in the microwave for 30-60 seconds until flexible.

Spray a 9x13 rectangular baking pan with oil. To assemble the enchiladas, place tortilla in the pan, fill with a spoonful of chicken, cream mixture, and a sprinkling of cheese. Roll the tortilla up with the open side down. Repeat until pan is full. I usually do 12 total - 8 down lengthwise, an two sets of two on the side of the pan. Spread the rest of the cream mix over the top. Sprinkle with cheese.

Heat in 350 degree oven for about 30 minutes until hot.

Beef with white rice

for beef:

2 lbs of beef stew meat

2 cups of water

salt, pepper, garlic salt (sprinkle to taste)

1 tbsp of Worcestershire sauce OR browning sauce

1 tbsp butter mixed with 2 tbsp of flour (looks like little beads) if needed to thicken sauce when done.

Mix ingredients in a 9x13 pan. Cover with foil and bake at 350 for 2 hours (or in crock pot for 6 hours) Follow directions on package for rice (minute rice is fine). Serve over white rice and beside a veggie or salad. To feed your whole family, you might need to double the recipe (but still in a 9x13 pan).

Panini:

4 ciabatta sandwich rolls

Olive oil

walnut roasted red pepper basil pesto cream cheese (recipe below)

8 slices mozzarella cheese

medium tomato, cut into 8 thin slices

8 Slices Deli turkey

8 Slices salami and/or Prosciutto or other cured meat

1/4 tsp each salt and pepper

Heat closed contact grill 5 minutes.

Cream cheese spread: 4 oz softened cream cheese, 2 large roasted red peppers (canned), 1/2 cup walnut basil pesto blend in food processor until smooth.

Cut each roll in half horizontally; brush outside of each half with oil. Spread cream cheese mix on inside of both halves. Layer each sandwich with cheese, meat and tomato. Sprinkle with salt and pepper. When grill is heated, place sandwiches(s) on grill. Close grill; grill 4 minutes or until bread is toasty and cheese is melted. Serve warm.

Thanksgiving 2014

MENU:
Deep Fried Turkey
Mashed Potatoes
Candied Yams
Sage Dressing
Baked Beans
Mac and Cheese
Special Green Beans
Rolls (see bread recipe page)
Mini Assorted Pies
Thanksgiving Cookies


3 DAYS to 1 DAY BEFORE:
Rolls (see bread recipes)

Roast Yams/Sweet Potatoes 2 pounds sweet potatoes. peel and cube. Drizzle with olive oil. Bake on a sheet pan at 350F for 20 minutes (they will finish baking day of). Refrigerate for thanksgiving.

Baked Beans: 2 (11 oz) pork and beans. 1/4 cup ketchup. 1 tbsp deli style brown mustard, 1/4 cup brown sugar, 2 tbsp maple syrup. Mix togther. Cook on stove top day of for 15-30 minutes, or until desired thickeness is reached.

Mini Pies: 
Heat oven to 350°F. Spray 24 mini muffin cups or mini tart pans with cooking spray.

2.      Remove 2 boxes of pie crusts from pouches; unroll on lightly floured work surface. for the bottoms: Using 3-inch round biscuit or cookie cutter, cut 10 rounds from each crust. Re-roll scraps and cut an additional 4 rounds. Press rounds in bottoms and up sides of muffin cups. Repeat for 12 tops.

3.      Mix fillings (see below).

4.      Fill 6 with apple filling. Fill 6 with blueberry mix. Fill 12 with Pumpkin mix. Top the apple and berry with top rounds, pinch sides together, poke holes on top to vent and brush with egg wash.

5.      Bake 20-30 minutes or until crust is golden brown and pumpkin filling is set. Let cool.

Apple - in a bowl mix 3  cups apples, cored and sliced, 1 tsp ground cinnamon and 1/2 tsp ground ginger,1/4 cup granulated sugar, 1/4 cup brown sugar, 1/2 tbsp corn starch, 1/2 tsp salt, 1 tsp apple cider vinegar
Blue Berry: in a bowl mix 3 cups blueberries, 1/2 cup granulated sugar, 1/2 ground nutmeg, 1 tbsp corn starch, 1/2 tsp salt.
Pumpkin: in a bowl mix 1 egg, 1 (15 oz) can pumpkin puree (NOT pie mix/filling), 1 (14 oz) can sweetened condensed milk, 1 tbsp pumpkin pie spice mix.  


Mac n' Cheese omit bacon. Assemble, and refrigerate, bake day of







DAY OF
Dressing: http://www.foodnetwork.com/recipes/sage-dressing-recipe.html

Mashed Potatoes
4 baking potatoes, peeled and diced
4 tbsp butter
1/2 cup cream
1 tsp salt and pepper
Boil potatoes in a large stock pan until tender, do not over cook. Mash with potato masher or a ricer keep in pan. Add butter cream and salt and pepper. Mix over low heat until butter is melted and everything is incorporated. Serve in a serving bowl immediately. 

Special green beans: 
1/2 lb bacon

2 lb Fresh Green Beans
Salt and Pepper to taste
1/4 sliced almonds, if desired
Boil or steam the green beans. Dice bacon and cook crispy. Drain. Toss together with toasted almond slices, salt and pepper.

Candied Sweet Potatoes

sweet potatoes (roasted yesterday)

5 ounces graham crackers

1 tsp pumpkin pie spice

1/2 cup brown sugar

1/2 teaspoon salt

6 tablespoons (3/4 stick) chilled unsalted butter, diced, plus more for greasing the baking dish

1 (10 1/2-ounce) bag mini marshmallows

Directions

Coat the bottom of a 13 by 9 by 2-inch glass baking dish with 2 tablespoons butter. Ground the crackers, spice, butter, brown sugar, and salt in a food processor until the mixture forms lumps slightly larger than peas.

Spread sweet potatoes out in the 13X9 dish. Sprinkle with craker mixture. Then top with marshmallows. Bake until the marshmallows are golden, about 20-25 minutes. Serve warm.

Week of Nov 23, 2014

Sun - Parmesan Chicken Tenders and Potatoes

Mon - Creamy Lemon-Pesto Chicken & Linguine
Tue - Roast Tomato Basil Soup

Parmesan Chicken Tenders

Wed - Stouffer's Lasagna (frozen, prepared as directed on box)
Thur-Sat thanksgiving weekend

Parmesan Potatoes

4 Baking Potatoes, sliced into thin circles

1 cup Kraft Parmesan cheese

1/4 cup flour

1/2 Italian bread crumbs

2 tbsp pepper (no salt, Kraft cheese is very salty)

1 tbsp garlic powder

Put flour, garlic, pepper, bread crumbs, and cheese into plastic freezer bag (gallon size) and shake to mix. Put in potatoes and shake until potatoes are coated. Use butter to coat the cookie sheet. Lay potatoes on the sheet in single layer (no over lapping). Bake at 350 in the oven until potatoes are done and light brown - about 30 minutes. Turning potatoes over once.

Chicken - 3-4 chicken breasts cut into strips. Use same coating and method as potatoes above. Bake on greased cookie sheet at 350F until no longer pink and reaches 165F temp. Turning strips over once. 

You can bake both potatoes and chicken in oven on 2 separate sheets, on middle and one rack above middle. Turn pan and switch racks half-way through cooking.

Creamy Lemon-Pesto Chicken & Linguine
INGREDIENTS

1 lemon

2 tbsp (30 mL) butter, melted

2 tbsp (30 mL) all-purpose flour

1 cup (250 mL) 2% milk

1 garlic clove, pressed

1/2 cup (125 mL) prepared basil pesto

6 boneless, skinless chicken breasts (about 4 oz/125 g each)

1 tbsp (15 mL) Citrus & Basil Rub

12 oz (350 g) uncooked linguine pasta

2 plum tomatoes

1/4 cup (50 mL) thinly sliced fresh basil leaves

DIRECTIONS
Zest lemon using Microplane® Zester to measure 2 tsp (10 mL). Combine butter and flour in Classic Batter Bowl; whisk until smooth. Add lemon zest, milk and garlic pressed with Garlic Press to butter mixture; whisk well. Microwave, covered, on HIGH 3-4 minutes or until thickened, stirring every 60 seconds. Add pesto; mix well.

Season chicken with rub. Place chicken in Deep Covered Baker, overlapping as necessary. Pour sauce over chicken. Microwave, covered, on HIGH 12-15 minutes or until internal temperature reaches 165°F (74°C) in thickest part of chicken and centers are no longer pink. Carefully remove baker from microwave using Oven Mitts. Let stand, covered, 5 minutes.

Meanwhile, cook pasta according to package directions; drain. Set pasta aside and keep warm. Seed and dice tomatoes. Serve chicken and sauce over pasta; garnish with tomatoes and basil.

Yield: 6 servings Nutrients per serving: Calories 480, Total Fat 15 g, Saturated Fat 5 g, Cholesterol 75 mg, Carbohydrate 50 g, Protein 34 g, Sodium 500 mg, Fiber 3 g
U.S. Diabetic exchanges per serving: 3 starch, 1 vegetable, 3 low-fat meat, 1 fat (3 carb). Cook's Tips: If desired, store-bought lemon-pepper seasoning can be substituted for the Citrus & Basil Rub.

Week of Nov 16, 2014

Puttanesca

Sun - French Onion Soup
Mon - Beef Pot Roast
Tue - Beef Tamale Pie
Wed - Puttanesca
Thur - Chicken Ramen
Fri - Crispy Chicken Tenders

Beef Pot Roast
Ingredients
3 lb chuck roast
salt and pepper
1 large onion, chopped
1 lb bag carrots, chopped or baby carrots
4 celery, chopped

Pot Roast Dinner

4 cloves garlic, pressed
6 medium red potatoes, quartered
1 tbsp thyme
3 bay leaves
1 teaspoon dried rosemary
1 tbsp Worcestershire sauce
1 tsp browning liquid
5 cups beef or veggie stock
Directions
Brown roast in 2 tbsp oil on high heat preferably in the roasting pan or cast iron pot (Dutch oven) you will be using to roast meat in oven. Turning to brown on all sides. Remove meat. While still on high heat, add 1 cup of the stock, scrap pan. Add all other ingredients except potatoes to pan. Return meat and add enough stock so that liquid reaches about halfway up the side of meat. (Add more stock if needed) Bake covered with foil /lid for 3 hours at 350F. Turn meat over every hour. Remove meat. Add potatoes to pot, and return meat. the liquid should cover the potatoes. Add more HOT stock if need. Cover. Cook for one more hour or until potatoes are tender.
Roast should be fall-apart tender when done.
For Gravy:
2 tbsp all-purpose flour
2 tbsp butter
mix together, whisk into drippings from roast pan on high heat. Boil, whisking constantly until thickness is reached.


Beef Tamale Pie
Tamale Pie
(6 - 9 Servings)
1 pkg. "JIFFY" Corn Muffin Mix
1/3 cup milk
1 egg
1 pkg. taco seasoning mix (divided)
1/4 tsp. pepper
1 can (14-3/4 oz.) cream style corn
1 can (4 oz.) green chilies, drained
1 can (10 oz.) enchilada sauce
2 cups chicken or pork, cooked and shredded (I will using leftover beef roast)
1 cup sharp cheddar cheese, shredded

Preheat oven to 400°F. Grease an 11” x 7” pan.

Combine muffin mix, milk, egg, 1-1/2 tablespoons of taco seasoning, pepper, corn and green chilies. Pour into pan. Bake 30 - 35 minutes. Cool for 10 minutes. Combine chicken or pork and remaining taco seasoning. Pierce top of cornbread with fork several times. Spread chicken or pork mixture on top. Spread enchilada sauce over meat. Sprinkle with cheese. Bake an additional 20 - 25 minutes.

Puttanesca 

Cook 6 sliced garlic cloves, 1/2 cup chopped black olives, 1/4 cup drained capers and 4 chopped anchovies in olive oil over medium heat until the garlic is golden. Add 1 cup water, one 28-ounce can whole tomatoes (crushed by hand) and 1/2 teaspoon dried oregano. Season with salt and red pepper flakes. Simmer 15 minutes; stir in 1/2 cup chopped parsley. Add cooked fusilli and toss, adding up to 1/2 cup pasta water. Read more at: http://www.foodnetwork.com/recipes/articles/50-pasta-dinners.page-2.html?oc=linkback

Chicken Ramen Soup

6 (3 -to-5-ounce) packages dry or vacuum-packed ramen noodles (flavor packets discarded)
2 quarts chicken broth (homemade prefered, but not necessary)
2 carrots, peeled and chopped (optional, use any veggie you like)
12 scallions, chopped
2 celery stocks, chopped (optional, use any veggie you like)
2 cups shredded chicken (I will be using leftover chicken from Tuesday)
1 inch piece fresh ginger, peeled
In a large sauce pot, heat the broth. Add carrots, celery, 1/2 the scallons, and ginger. Cook until veggies are almost tender, then add chicken and noodles (do not break). Cook 3-5 minutes or until noodles are done. Remove ginger. Garnish with rest of scallions, if desired. Serve.
Other optional toppings: Sauteed mushrooms, Nori strips (seaweed), Shredded kale, Cubed firm tofu, Snow peas, Toasted sesame seeds, Sliced radishes, Bean sprouts, Kimchi, Watercress, Sliced jalapeno, Pickled ginger, Wasabi paste, Fried egg, Sesame oil, Sriracha, Soy Sauce.

Crispy Parmesan Chicken Strips (Pampered Chef)
INGREDIENTS

1 1/2 cups (375 mL) seasoned croutons, crushed

1 1/2 oz (45 g) grated fresh Parmesan cheese (about 1/2 cup/125 mL packed)

1 tsp (5 mL) dried parsley

1/4 tsp (1 mL) garlic salt

2 egg whites

1 tbsp (15 mL) water

1 lb (500 g) boneless, skinless chicken breasts, cut into 1-in. (2.5-cm) strips

DIRECTIONS
1.Preheat oven to 450°F (230°C). In medium bowl, combine croutons, cheese, parsley and garlic salt. Whisk together egg whites and water in small bowl. Dip each chicken strip into egg mixture and then into crouton mixture, coating evenly.

2. Arrange strips in a single layer on Medium Round Stone with Handles. Bake 14-16 minutes or until chicken is no longer pink in center.

Yield: 4 servings. Nutrients per serving: Calories 250, Total Fat 7 g, Saturated Fat 3 g, Cholesterol 75 mg, Carbohydrate 10 g, Protein 34 g, Sodium 510 mg, Fiber 1 g.

Week of Nov 9, 2014

Sun - Turkey Breast Dinner
Mon - Minestrone Soup
Tue - Turkey Quesidillas

Wed - Hot Turkey Sandwiches (using leftover turkey)
Thur - Sweedish Meatballs
Fri - BLT Pasta

Turkey Breast Dinner
1 Bone-In Oven Ready Frozen Jennie-O Turkey Breast, cook according to package
Mashed Potatoes
Steam Fresh Frozen Peas, cooked according to package.
Cook turkey according to package - frozen right into oven! But throw out the gravy and make your own.  GRAVY: Drain liquid into a pan to make gravy. Put on high heat on stove. Mix 2 tbsp butter and 2 tbsp flour with a fork. Mix butter.flour mixture into liquid. Stirring constantly, boil until desired thickness is reached (remember, gravy will thicken a bit after cooling).


Minestrone Soup
1 (28 oz) can crushed tomatoes with basil and oregano
1 can tomato paste
1 can kidney beans
1 can garbanzo beans (chickpeas)
1 bag (11 oz) frozen Italian veggies (zucchini, carrots, peppers)
1/2 medium onion, chopped
1 cup frozen green beans
Box of chicken or veggie stock
1 cup pasta, cooked and drained
1 tbsp olive oil
3 garlic cloves, pressed
Salt and pepper to taste
Cook onion in oil in a large stock pot until translucent. Add garlic, saute until fragrant. Add stock and tomatoes, heat on high until boiling. Add other ingredients. Heat on medium-high heat until hot. Taste, add salt and pepper to taste. Serve with shredded Parmesan cheese on top.

Turkey Quesidillas
6 Mission® Medium/Soft Taco Flour Tortillas
1 cup diced leftover turkey
1 cup Mozzarella cheese, shredded
1 cup Cheddar Cheese shredded
1 cup Corn Salsa, prepared
Cooking spray

Instructions
Warm turkey. Place in bowl and set aside. Pour the two cheeses and corn salsa, into the bowl with the meat and thoroughly mix. Place an equal amount of the filling mixture on each tortilla. Fold each tortilla over to create a "half moon" and press down lightly.
 Coat the skillet or griddle with cooking spray and warm to a medium heat. Lightly brown each quesadilla for two to three minutes on each side until the cheese melts. Remove quesadillas from the pan and cut each into 3 wedges. Serve with the sour cream.

Sweedish Meatballs
1 batch of meatballs, browned
1 can condensed cream of mushroom soup
1 package powdered onion soup mix
1 can full of milk
1/2 cup sour cream
in a large skillet, mix soups and milk. Add meatballs and heat on med-high heat until meatballs are cooked all the way through. Mix in sour cream. Serve over white rice or egg noodles prepared according to package.
BASIC MEATBALL RECIPE -
2 lb ground turkey or pork bulk sausage (can also use ground beef, well seasoned)
1 1/4 cup bread crumbs
1 large egg
1/2 tsp salt1 tbsp olive oil, for turkey only, mix until completely combined. Using small scoop, spoon out scoop-fulls of mix. Drop into DCB. If desired, you can roll with your hand to make rounder. (This recipe can also be done stove top or oven, see below) Make sure balls do not touch. You will need to do this in 2 batches. Cover and microwave 5 minutes on high. Stir, and heat UNCOVERED 3 more minutes or until temp reaches 180F for turkey or 170F for pork/beef. Drain. Drop in next batch and repeat. Keep first batch warm.
While the 2nd batch is cooking, heat water and sauce. Cook pasta according to package directions. 
Drain meatballs when done. Mix with sauce, reserving half of the meatballs for tomorrow. Serve over pasta. Serve with cheese for topping, garlic bread and/or salad if desired.
STOVETOP: drop meatballs in large nonstick skillet - all should fit. Cook on medium-high heat, stirring occasionally, until done. OVEN: drop one ball at a time in a cup of the mini-muffin pan. Bake 375F until done.

(BLT Pasta) Bacon, Linguini & Tomato Toss

Recipe

 12 slices bacon, divided

 4 cups (1 L) chicken broth

 2 cans (14.5 oz each)  Italian-style diced tomatoes (3½ cups/875 mL)

 1 medium onion 

 4 garlic cloves, pressed

 1/2 tsp (2 mL) crushed red pepper flakes (optional)

 12 oz (350 g) uncooked linguini pasta

 1/4 tsp (1 mL) salt

 1 cup (250 mL) loosely packed fresh parsley, divided

 4 oz (125 g) cream cheese

 1 oz (30 g) Parmesan cheese, grated

Halved grape tomatoes (optional)

1.         Slice bacon crosswise into 1/4-in. (6-mm) strips using Santoku Knife. Place into (12-in./30-cm) Skillet; cook over medium-high heat 8-9 minutes or until crisp. Remove bacon from Skillet; drain on paper towels. Drain Skillet, leaving 1 tbsp (15 mL) drippings in Skillet.

2.          Add onion; cook 2-3 minutes or until onion is tender. Carefully add broth tomatoes with juice, pasta, half of the bacon and salt. Simmer, covered, 9-10 minutes or until pasta is almost cooked but still firm, stirring occasionally.

3.        Finely chop parsley using Chef's Knife; reserve 1 tbsp (15 mL) for garnish. Cut cream cheese into cubes. Grate Parmesan cheese using Rotary Grater. Cut grape tomatoes in half, if using. Remove Skillet from heat. Stir in remaining parsley, cream cheese and grape tomatoes, if desired. Let stand, covered, 5 minutes or until pasta is tender and sauce is thickened. Serve with remaining bacon, Parmesan cheese and reserved parsley.

Yield: 6 servings Nutrients per serving: Calories 450, Total Fat 18 g, Saturated Fat 8 g, Cholesterol 45 mg, Carbohydrate 49 g, Protein 18 g, Sodium 1500 mg, Fiber 3 g

Week of November 2, 2014

Sun - Beef Enchiladas
Mon - Spaghetti alla Margherita

One Pan Chicken Meal

Tue Slow Cooker Ropa Vieja (Food Network)
Wed - One Pan Chicken Meal
Thur - Lemon Greek Chicken
Fri - Penne and Alfredo

Spaghetti alla Margherita 
2 cups cherry tomatoes
3 garlic cloves in skin
1/2 cup loosely packed, fresh basil
1 tbsp fresh, Italian parsley
1 cup diced or shredded mozerrella
1 lb spaghetti pasta
Sauted Mushrooms (see below)Olive Oil
Salt and Pepper
1 tbsp balsamic vinegar
Preheat oven to 425F. Top, cut in half, and seed tomatoes. Lay out tomatoes and garlic on a sheet pan, coat with a few tablespoons of olive oil, sprinkle with salt and pepper. Roast in oven until tomatoes are soft and shriveled, and garlic is browning but not burnt/black, 30-40 minutes. Remove from oven, let cool 5 minutes. Remove garlic skin by squishing with a fork.
Cook pasta according to package. (Retain 1 cup of pasta water if blending sauce) Chop basil and parsley. Dice or shred cheese. Mash garlic.
You can either eat as is or blend sauce. AS IS: Stir ingredients together with spaghetti and balsamic vinegar, enjoy. BLENDED SAUCE: blend tomatoes, garlic, 1 tbsp olive oil, balsamic vinegar together. Add water 2 tbsp at a time until desired thickness. Mix with pasta. Sprinkle with shredded cheese and herbs, enjoy.

One Pan Chicken Meal

2 lbs skinless, boneless chicken breast

6 medium red potatoes, quartered

1 lb fresh green beans

1 package dry Italian Dressing Mix

1/4 cup olive oil

Mix ingredients until everything is coated with oil and seasonings. Place in 9X13 baking pan. Cover with foil. Bake at 350F for 30-45 minutes, or until chicken is cooked through and potatoes are tender.

Lemon Greek Chicken
INGREDIENTS

3 lemons, divided

1/4 cup (50 mL) olive oil

4 garlic cloves, pressed

1 tbsp dried oregano leaves

3/4 tsp (4 mL) salt

1/2 tsp (2 mL) coarsely ground black pepper

4 bone-in, skin-on chicken breasts (2 1/2-3 lb/1.1-1.3 kg)

8 petite red potatoes (about 12 oz/350 g)

1 medium red bell pepper

1 medium red onion

8 oz (250 g) white mushrooms

DIRECTIONS
1 Preheat oven to 400°F (200°C). Using Zester/Scorer, zest two of the lemons to measure 1½ tbsp (22 mL) zest. Juice one of the zested lemons using Juicer to measure 2 tbsp (30 mL) juice. In Stainless (4-qt./4-L) Mixing Bowl, combine zest, juice, oil, garlic pressed with Garlic Press, oregano, salt and black pepper; mix well. Place chicken on center of Rectangular Baker or Large Bar Pan. Using Chef’s Silicone Basting Brush, brush chicken with about 2 tbsp (30 mL) of the lemon juice mixture.

2 Cut potatoes in half using Crinkle Cutter. Cut bell pepper into 1-in. (2.5-cm) strips using Santoku Knife. Cut onion into 1-in. (2.5-cm) wedges. Thinly slice remaining lemon using Ultimate Mandoline fitted with v-shaped blade. Combine potatoes, bell pepper, onion, lemon slices and mushrooms with remaining lemon juice mixture in mixing bowl; toss to coat.

3 Arrange vegetables around chicken on pan. Bake 1 hour or until registers 180°F (82°C) in thickest part of breast, brushing chicken and vegetables with pan juices after 30 minutes.

Yield: 4 servings Nutrients per serving: Calories 630, Total Fat 35 g, Saturated Fat 8 g, Cholesterol 145 mg, Carbohydrate 26 g, Protein 51 g, Sodium 590 mg, Fiber 3 g
U.S. Diabetic exchanges per serving: 2 starch, 6 1/2 medium-fat meat (2 carb)

Cook's Tips:
The ingredients in this recipe can be easily cut in half to serve two. Proceed as recipe directs and bake on the Medium Bar Pan.

It's not necessary to peel the potatoes for many recipes. Simply scrub them well and pat them dry with a paper towel before cutting them into desired shapes. With the skins left on, the potatoes retain more flavor and nutrients.

Believe it or not, oregano was rare in the United States until soldiers returning from Italy after World War II raved about it. Oregano is a member of the mint family and has an assertive flavor that awakens tomato-based dishes, poultry and meats.