How To Prepare
Directions:
Preheat oven to 425°. Wash and dry the chicken well with a paper towel. Combine all the ingredients together and using your hands and arrange in a very large roasting pan. The vegetables should not touch the chicken or it will steam instead of roast. All ingredients should be spread out in a single layer. If necessary use two baking sheets or disposable tins to achieve this. Bake for 35 – 40 minutes.
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Balsamic Chicken with Roasted Vegetables
How To Prepare
Heat oven to 400 degrees F. Toss together the celery, carrots, leek and oil in flameproof 13 x 9 x 2-inch baking pan.
2.
Roast vegetables in 400 degree F oven 20 minutes, stirring once or twice. Add tomato. Roast 10 minutes. Remove mixture from pan and reserve.
3.
Mix garlic and onion powders and pepper in small cup. Season skinned side of each fish fillet with half of the garlic and onion powder mixture. Place in baking pan.
4.
Place one-sixth of sauteed vegetable mixture over center of each fillet . Top with one-sixth of basil. Fold ends of fish over filling; turn fillets over, seam side down. (Or place filling over one half of each fillet; fold other half over.) Drizzle with wine. Season fillets with remaining garlic and onion powder mixture. Place sprig of thyme on top of each fillet. Cover pan with foil.
5.
Bake in 400 degree F oven for 12 minutes or until cooked through. Remove fish to platter; cover.
6.
Boil pan juices in pan on stove top, about 3 minutes, until reduced by half. Whisk in butter and lemon juice until creamy. Serve with fish.
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Baked Stuffed Flounder
How To Prepare
Thaw salmon, if frozen. Preheat oven to 400 degrees F. Line a large baking sheet with foil. Place salmon, skin side down, on foil-lined baking sheet. Sprinkle salmon with chives, thyme, and pepper. Top with lemon slices.
2.
Cover salmon with foil. Bake 20 minutes. Uncover and bake 20 to 25 minutes more or until salmon flakes easily when tested with a fork. Serve immediately.
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Baked Herb Salmon
How To Prepare
Preheat oven to 375 degrees. Rinse spinach and place at the bottom of a glass baking dish. Season fish fillets with freshly ground black pepper. Lay fish on top of spinach. Pour canned tomatoes on top. Bake for 15-18 minutes.
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Baked Fish with Spinach and Tomatoes
How To Prepare
Preheat oven to 375°F.
Place chicken pieces on separate, lightly greased pieces of foil. Sprinkle with pepper. Top each with a spring of parsley and lemon rind.
Divide mushrooms between chicken. Wrap up, enclosing chicken. Place chicken pieces on a baking tray and cook in preheated oven 40 minutes.
Open chicken pieces a little and cook for a further 15 to 20 minutes to allow chicken to brown.
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Baked Chicken with Mushrooms
How To Prepare
1
Place rack in lower third of oven; preheat to 350ºF.
2
Place chicken pieces on a baking tray and cook in preheated oven 40 minutes.
Open chicken pieces a little and cook for a further 15 to 20 minutes to allow chicken to brown.
Meanwhile…
Spray cooking spray lightly into a large ovenproof Dutch oven; and place on burner over medium-high heat; add rice and cook, stirring, until lightly toasted, about 1 1/2 minutes. Add curry powder and cook, stirring, until fragrant, about 15 seconds. Add water. Stir in lentils, garlic cloves, cinnamon stick, ginger; bring to a boil, stirring to dissolve the curry paste.
Cover the pot tightly with a lid or foil. Transfer to the oven and bake until the rice and lentils are tender and all the water is absorbed, 50 to 55 minutes. Fluff with a fork, removing the cinnamon stick and ginger slices. Serve garnished with scallions.
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Baked Chicken with Curried Brown Rice Lentil Pilaf
How To Prepare
Preheat the oven to 400 degrees Fahrenheit.
Place chicken thighs in a roasting tin in a single layer.
Combine teriyaki marinade with ginger and scallions. Pour over chicken; turn the pieces to coat them evenly.
Bake chicken for 25 minutes, turning once halfway through. Add vegetables, coating them in the marinade.
Bake for a further 15-20 minutes until chicken and vegetables are tender.
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Baked Chicken Teriyaki
How To Prepare
1. Preheat oven to 350°.
2. Cook pasta in boiling water for 8 minutes or until almost al dente, omitting salt and fat. Remove from heat; stir in spinach. Let stand for 2 minutes or until spinach wilts. Drain pasta mixture well.
Meanwhile Bake chicken for 25 minutes, turning once halfway through.
Bake for a further 15-20 minutes until chicken is tender.
3. Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add onion; cook 15 minutes or until golden brown, stirring frequently. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour and garlic; cook 1 minute, stirring constantly with a whisk. Gradually add wine; cook 8 minutes or until sauce boils and thickens, stirring constantly. Stir in grated lemon rind. Remove from heat; stir in pepper. Add pasta mixture to onion mixture, and toss gently to coat.
4. Spoon the pasta mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Bake at 350° for 50 minutes or until browned and bubbly.
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Baked Chcken and Pasta with Spinach and Lemon
How To Prepare
Preheat the oven to 450 degrees F. Spray a baking sheet with nonstick spray.
To make the dipping sauce: Toast the curry and red pepper flakes in a saucepan over medium heat, about 1 minute. Add the vinegar and orange juice and zest. Bring to a simmer, stirring occasionally, until the sauce is heated through, 1 to 2 minutes. Remove from the heat and set aside.
To make the shrimp: Combine the Mrs. Dash Caribbean Citrus seasoning and flour in a bowl or baking dish. Beat the egg whites in a medium bowl until slightly frothy. Sprinkle the shrimp with pepper. Add to the egg whites and toss to coat. Lift each shrimp from the egg whites, letting the excess drip off the shrimp, and then coat in the crumb mixture, pressing to adhere. Place the shrimp on the baking sheet in a single layer. Lightly spray with nonstick spray. Bake until the shrimp are golden on the outside and opaque in the center, 8 to 10 minutes. Serve with the dipping sauce.
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Baked Caribbean Shrimp
