Roasting Recipes | Taste Recipes https://www.tasteofhome.com/recipes/techniques/roasting/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Thu, 20 Mar 2025 18:43:36 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Roasting Recipes | Taste Recipes https://www.tasteofhome.com/recipes/techniques/roasting/ 32 32 Green Enchilada Sauce https://www.tasteofhome.com/recipes/green-enchilada-sauce/ Wed, 19 Mar 2025 05:55:59 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2115414

Ingredients

  • 1 pound tomatillos, husked, halved
  • 2 whole green chiles, seeded, halved
  • 1 medium onion, cut into wedges
  • 1 jalapeno pepper, seeded, halved
  • 5 garlic cloves
  • 1 tablespoon olive oil
  • 1-1/2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 1/2 cup reduced-sodium vegetable broth
Text Ingredients

Directions

  1. Preheat oven to 400°. Place tomatillos, chiles, onion, jalapeno and garlic on a rimmed baking sheet. Drizzle with oil; sprinkle with salt, cumin and pepper. Toss to thoroughly coat. Roast until skins begin to brown and vegetables are tender, 20-25 minutes. Let cool 10-15 minutes.
  2. Transfer to a blender; add broth. Puree until smooth.

Nutrition Facts

1/4 cup: 30 calories, 2g fat (0 saturated fat), 0 cholesterol, 308mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 1g protein.

]]> Sheet-Pan Chicken Fajitas https://www.tasteofhome.com/recipes/sheet-pan-chicken-fajitas/ Sun, 02 Feb 2025 06:51:37 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2085784

Ingredients

  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • FAJITAS:
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-in. strips
  • 2 medium sweet peppers, thinly sliced
  • 1 medium red onion, thinly sliced
  • 2 tablespoons olive oil
  • 8 corn tortillas (6 inches)
  • 1/2 cup fresh cilantro leaves
  • 4 lime wedges
Text Ingredients

Directions

  1. Preheat oven to 400°. In a large bowl, combine spices. Add chicken, bell pepper, onion and oil; toss to coat. Transfer mixture to a foil-lined rimmed baking pan. Bake until chicken is cooked through and vegetables are tender, 20-25 minutes.
  2. Meanwhile, toast corn tortillas in a hot, dry skillet until lightly browned. Stuff tortillas with chicken and vegetables. Top with cilantro; serve with lime wedges.

Nutrition Facts

1 serving: 261 calories, 8g fat (2g saturated fat), 63mg cholesterol, 296mg sodium, 22g carbohydrate (3g sugars, 4g fiber), 26g protein.

]]> Cheesy Broccoli au Gratin https://www.tasteofhome.com/recipes/cheesy-broccoli-au-gratin/ Fri, 31 Jan 2025 17:34:16 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2084672

Ingredients

  • 4 tablespoons butter
  • 1/2 small onion, chopped
  • 3 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 2 cups 2% milk
  • 1 large bunch fresh broccoli, cut into florets
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese, divided
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon ground mustard
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup panko bread crumbs
Text Ingredients

Directions

  1. Preheat oven to 375°. In a large saucepan, melt butter over medium heat. Add onion; cook until tender, 4-5 minutes. Add garlic, cook one minute longer. Stir in flour, cook until browned, 1-2 minutes. Gradually whisk in milk. Bring to a simmer; cook until thickened, 2-3 minutes. Remove from heat; stir in broccoli, cheddar, 1/4 cup Parmesan, salt, pepper, mustard and cayenne.
  2. Spoon into greased 2-qt. baking dish. Bake, uncovered, 25-30 minutes. Remove from oven; sprinkle with panko breadcrumbs and remaining 1/4 cup Parmesan. Bake until sauce is bubbly and topping is lightly browned, another 8-10 minutes.

Nutrition Facts

3/4 cup: 215 calories, 14g fat (8g saturated fat), 38mg cholesterol, 588mg sodium, 15g carbohydrate (5g sugars, 2g fiber), 10g protein.

]]> Rotisserie-Style Chicken https://www.tasteofhome.com/recipes/rotisserie-style-chicken/ Fri, 17 Jan 2025 20:37:28 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098334

Ingredients

  • 2 teaspoons salt
  • 1-1/4 teaspoons paprika
  • 1 teaspoon brown sugar
  • 3/4 teaspoon dried thyme
  • 3/4 teaspoon white pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon pepper
  • 1 broiler/fryer chicken (3 to 4 pounds)
  • 1 medium onion, quartered
Text Ingredients

Directions

  1. Mix the first 7 ingredients. Rub over the outside and inside of chicken. Place in a large dish. Cover and refrigerate 8 hours or overnight.
  2. Preheat oven to 350°. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. Place onion around chicken in pan.
  3. Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/4 to 1-1/2 hours. Baste occasionally with pan drippings. (Cover loosely with foil if chicken browns too quickly.)
  4. Remove chicken from oven; tent with foil. Let stand 15 minutes before slicing.

Nutrition Facts

5 ounces cooked chicken: 306 calories, 17g fat (5g saturated fat), 104mg cholesterol, 878mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 33g protein.

]]> Buttery Herb Roasted Chicken https://www.tasteofhome.com/recipes/buttery-herb-roasted-chicken/ Fri, 17 Jan 2025 20:34:38 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099171

Ingredients

  • 1 roasting chicken (5 to 6 pounds)
  • 1/2 cup unsalted butter, softened, divided
  • 1 cup chicken broth
  • 3/4 cup orange juice
  • 1/2 cup white wine or additional chicken broth
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 fresh rosemary sprigs
  • 2 fresh thyme sprigs
  • 2 fresh sage sprigs
Text Ingredients

Directions

  1. Preheat oven to 350°. With fingers, carefully loosen skin from chicken; rub 1/4 cup butter under skin. Secure skin to underside of breast with toothpicks. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. Pour broth around chicken.
  2. Melt remaining 1/4 cup butter; brush over chicken. Drizzle with orange juice and wine. Combine garlic, salt and pepper; rub over skin. Place rosemary, thyme and sage in roasting pan.
  3. Roast until a thermometer inserted into thickest part of thigh reads 170°-175°, 1-1/2 to 2 hours. (Cover loosely with foil if chicken browns too quickly.) Remove chicken from oven; tent with foil. Let stand 15 minutes before carving; remove toothpicks. If desired, skim fat and thicken pan drippings for gravy. Serve with chicken.

Nutrition Facts

6 ounces cooked chicken: 599 calories, 42g fat (17g saturated fat), 191mg cholesterol, 703mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 48g protein.

]]> Chipotle Sweet Potato Salad https://www.tasteofhome.com/recipes/chipotle-sweet-potato-salad/ Fri, 17 Jan 2025 20:33:02 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099000

Ingredients

  • 3 pounds sweet potatoes, peeled and cut into 3/4-inch pieces (about 7 cups)
  • 1/4 cup finely chopped sweet onion
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped seeded fresh poblano pepper
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 cup mayonnaise
  • 2 tablespoons lime juice
  • 1/2 to 1 teaspoon ground chipotle pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Minced fresh cilantro
Text Ingredients

Directions

  1. Preheat oven to 425°. Place sweet potatoes in a parchment-lined 15x10x1-in. baking pan; cover tightly with foil. Roast until tender, 25-30 minutes. Cool. Transfer to a large bowl.
  2. Add onion, celery, poblano and jalapeno. In a small bowl, combine mayonnaise, lime juice, chipotle pepper, salt and pepper; pour over potato mixture and toss gently to coat. Refrigerate, covered, until serving. Sprinkle with cilantro.

Test Kitchen tip
  • If you're going to chill this salad for more than a couple of hours before serving, stir in just half of the dressing mixture. Add the rest right before serving for a nice creamy texture.

    • Peppers (Hot)

    Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

    Nutrition Facts

    3/4 cup: 322 calories, 18g fat (3g saturated fat), 2mg cholesterol, 278mg sodium, 38g carbohydrate (16g sugars, 5g fiber), 3g protein.

    ]]>         Roasted Strawberry Sheet Cake https://www.tasteofhome.com/recipes/roasted-strawberry-sheet-cake/ Fri, 17 Jan 2025 20:32:46 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098988

    Ingredients

    • 4 pounds halved fresh strawberries
    • 1/2 cup sugar
    • CAKE:
    • 1 cup butter, softened
    • 1-1/2 cups sugar
    • 2 large eggs, room temperature
    • 2 teaspoons almond extract
    • 3 cups all-purpose flour
    • 3 teaspoons baking powder
    • 2 teaspoons salt
    • 1 cup 2% milk
    • 1/4 cup turbinado (washed raw) sugar
    Text Ingredients

    Directions

    1. Preheat oven to 350°. Place strawberries on a parchment-lined rimmed baking sheet. Sprinkle with 1/2 cup sugar and toss to coat. Bake until just tender, 35-40 minutes. Cool slightly.
    2. Meanwhile, grease a 15x10x1-in. baking pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition (batter may appear curdled).
    3. Transfer to prepared pan. Top with 3 cups roasted strawberries; sprinkle with turbinado sugar. Reserve remaining strawberries for serving. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool completely in pan on a wire rack. Serve with reserved roasted strawberries.

    Test Kitchen tips
  • It's important to just halve the strawberries, not quarter them. If they're too small, they will sink into the cake.
  • When roasting the strawberries it's important to use a rimmed baking sheet to capture all the juices that will be released.

    • Nutrition Facts

    1 piece: 235 calories, 9g fat (5g saturated fat), 37mg cholesterol, 329mg sodium, 37g carbohydrate (23g sugars, 2g fiber), 3g protein.

    ]]>         Lemony Roasted Chicken and Potatoes https://www.tasteofhome.com/recipes/lemony-roasted-chicken-and-potatoes/ Fri, 17 Jan 2025 20:28:38 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098739

    Ingredients

    • 1-1/2 pounds red potatoes (about 5 medium), cut into 3/4-inch cubes
    • 1 large onion, coarsely chopped
    • 1 medium lemon, halved and sliced
    • 3 tablespoons olive oil, divided
    • 3 garlic cloves, minced
    • 1-1/4 teaspoons salt, divided
    • 1 teaspoon dried rosemary, crushed, divided
    • 1 teaspoon pepper, divided
    • 4 bone-in chicken thighs (about 1-1/2 pounds)
    • 4 chicken drumsticks (about 1 pound)
    • 1 teaspoon paprika
    • 6 cups fresh baby spinach (about 5 ounces)
    • Lemon wedges, optional
    Text Ingredients

    Directions

    1. Preheat oven to 425°. Place potatoes, onion and lemon in a large bowl; toss with 2 tablespoons oil, garlic and 1/2 teaspoon each salt, rosemary and pepper. Spread evenly in a greased roasting pan. Roast on an upper oven rack 20 minutes.
    2. Meanwhile, toss chicken with paprika and the remaining salt, rosemary and pepper. In a large skillet, heat remaining oil over medium-high heat. Brown chicken in batches.
    3. Place chicken over potato mixture. Roast until a thermometer inserted into chicken reads 170° and potatoes are tender, 15-20 minutes. Remove chicken from pan. Immediately add spinach to vegetables, stirring to wilt slightly. Serve with chicken and, if desired, lemon wedges.

    Nutrition Facts

    1 serving: 589 calories, 31g fat (7g saturated fat), 128mg cholesterol, 898mg sodium, 35g carbohydrate (4g sugars, 5g fiber), 42g protein.

    ]]>         Crispy Baked Zucchini Fries https://www.tasteofhome.com/recipes/crispy-baked-zucchini-fries/ Fri, 17 Jan 2025 20:28:01 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098705

    Ingredients

    • 2 medium zucchini
    • 1 cup panko bread crumbs
    • 3/4 cup grated Parmesan cheese
    • 2 teaspoons smoked paprika
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon ground chipotle pepper
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/3 cup all-purpose flour
    • 2 large eggs, beaten
    • 3 tablespoons olive oil
    Text Ingredients

    Directions

    1. Preheat oven to 425°. Cut each zucchini in half lengthwise and then in half crosswise. Cut each piece lengthwise into 1/4-in. slices.
    2. In a shallow bowl, mix bread crumbs, cheese and seasonings. Place flour and eggs in separate shallow bowls. Dip zucchini slices in flour, then in egg and then in crumb mixture, patting to help coating adhere. Place on a greased rack in a foil-lined rimmed baking pan. Drizzle with oil. Bake until golden brown, 20-25 minutes.

    Nutrition Facts

    1 serving: 289 calories, 18g fat (5g saturated fat), 106mg cholesterol, 510mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 12g protein.

    ]]>         Citrus-Herb Roast Chicken https://www.tasteofhome.com/recipes/citrus-herb-roast-chicken/ Fri, 17 Jan 2025 20:24:56 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099202

    Ingredients

    • 6 garlic cloves
    • 1 roasting chicken (6 to 7 pounds)
    • 3 pounds baby red potatoes, halved
    • 6 medium carrots, halved lengthwise and cut into 1-inch pieces
    • 4 fresh thyme sprigs
    • 4 fresh dill sprigs
    • 2 fresh rosemary sprigs
    • 1 medium lemon
    • 1 small navel orange
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 3 cups chicken broth, warmed
    • 6 green onions, cut into 2-inch pieces
    Text Ingredients

    Directions

    1. Preheat oven to 350°. Peel and cut garlic into quarters. Place chicken on a cutting board. With a sharp paring knife, cut 24 small slits in breasts, drumsticks and thighs. Insert garlic in slits. Tie drumsticks together.
    2. Place potatoes and carrots in a shallow roasting pan; top with herbs. Place chicken, breast side up, over vegetables and herbs. Cut lemon and orange in half; gently squeeze juices over chicken and vegetables. Place squeezed fruits inside chicken cavity. Sprinkle chicken with salt and pepper. Pour broth around chicken.
    3. Roast for 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Sprinkle green onions over vegetables during the last 20 minutes. (Cover loosely with foil if chicken browns too quickly.)
    4. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Discard herbs. If desired, skim fat and thicken pan drippings for gravy. Serve gravy with chicken and vegetables.

    Nutrition Facts

    7 ounces cooked chicken with 1-1/4 cups vegetables: 561 calories, 24g fat (7g saturated fat), 136mg cholesterol, 826mg sodium, 39g carbohydrate (5g sugars, 5g fiber), 47g protein.

    ]]>         Mimosa Roasted Chicken https://www.tasteofhome.com/recipes/mimosa-roasted-chicken/ Fri, 17 Jan 2025 20:18:21 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103308

    Ingredients

    • 2 medium navel oranges
    • 1 roasting chicken (6 to 7 pounds)
    • 3/4 teaspoon pepper, divided
    • 1/4 cup butter, softened
    • 4 garlic cloves, minced
    • 1 tablespoon dried basil
    • 1 teaspoon salt
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon dried marjoram
    • 2 cups brut champagne
    • 2 medium onions, cut into wedges
    • 1/2 cup chicken broth
    • 1/2 cup orange juice
    • GRAVY:
    • Chicken broth or water
    • 1 tablespoon butter
    • 2 tablespoons all-purpose flour
    Text Ingredients

    Directions

    1. Cut 1 orange into slices; cut second orange into wedges. With your fingers, carefully loosen the skin from both sides of chicken breast. Place orange slices under the skin. Place orange wedges inside cavity and sprinkle chicken with 1/4 teaspoon pepper.
    2. Tuck wings under chicken. Place breast side up on a rack in a shallow roasting pan. Combine the butter, garlic, basil, salt, onion powder, marjoram and remaining pepper; rub over chicken.
    3. Bake, uncovered, at 350° for 30 minutes. Meanwhile, in a large bowl, combine the champagne, onions, broth and orange juice; pour into pan. Bake until a thermometer reads 175°, 1-1/2 to 2 hours longer, basting occasionally with pan juices. Cover loosely with foil if chicken browns too quickly. Cover and let stand for 15 minutes before slicing.
    4. For gravy, pour drippings and loosened browned bits into a measuring cup. Skim fat, reserving 1 tablespoon. Add enough broth to the drippings to measure 1 cup. In a small saucepan, melt butter and reserved fat. Stir in flour until smooth, gradually add broth mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with chicken.

    Nutrition Facts

    6 ounces cooked chicken with 2 tablespoons gravy: 731 calories, 41g fat (15g saturated fat), 204mg cholesterol, 798mg sodium, 17g carbohydrate (9g sugars, 2g fiber), 58g protein.

    ]]>         Crown Roast with Apricot Dressing https://www.tasteofhome.com/recipes/crown-roast-with-apricot-dressing/ Fri, 17 Jan 2025 20:16:03 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103175

    Ingredients

    • 1 pork crown roast (12 ribs and about 8 pounds)
    • 1/2 teaspoon seasoned salt
    • 1/3 cup apricot preserves
    • APRICOT DRESSING:
    • 1/4 cup butter, cubed
    • 1 cup sliced fresh mushrooms
    • 1 medium onion, finely chopped
    • 1 celery rib, finely chopped
    • 1 cup chopped dried apricots
    • 1/2 teaspoon dried savory
    • 1/2 teaspoon dried thyme
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 3 cups soft bread crumbs
    Text Ingredients

    Directions

    1. Preheat oven to 350°. Place roast on a rack in a shallow roasting pan. Sprinkle with seasoned salt. Bake, uncovered, 1 hour.
    2. Brush sides of roast with preserves. Bake until a thermometer reads 145°, 1-1/2 to 2 hours longer. Transfer roast to a serving platter. Let stand 20 minutes before carving.
    3. For dressing, in a large skillet, heat butter over medium-high heat. Add mushrooms, onion and celery; cook and stir 6-8 minutes or until tender. Stir in apricots and seasonings. Add bread crumbs; toss to coat. Transfer to a greased 8-in. square baking dish. Bake 15-20 minutes or until lightly browned. Carve roast between ribs; serve with dressing.

    Nutrition Facts

    1 rib with 1/3 cup stuffing: 419 calories, 19g fat (8g saturated fat), 105mg cholesterol, 293mg sodium, 20g carbohydrate (10g sugars, 1g fiber), 40g protein.

    ]]>         Honey-Orange Glazed Pork Loin https://www.tasteofhome.com/recipes/honey-orange-glazed-pork-loin/ Fri, 17 Jan 2025 20:12:05 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102964

    Ingredients

    • 1 cup orange juice
    • 1/2 cup cider vinegar
    • 1/2 cup packed brown sugar
    • 1/4 cup honey
    • 2 tablespoons chili powder
    • 1 tablespoon ground coriander
    • 1 tablespoon ground cumin
    • 1-1/2 teaspoons ground cinnamon
    • 1 boneless pork loin roast (4 pounds)
    • 1 teaspoon salt
    • 1/4 teaspoon pepper
    Text Ingredients

    Directions

    1. In a small saucepan, combine the first 8 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until glaze is reduced to 1 cup, 45 minutes.
    2. Meanwhile, preheat oven to 350°. Sprinkle pork with salt and pepper. Place on a rack in a shallow roasting pan lined with heavy-duty foil. Roast until a thermometer reads 145°, 1-1/4 to 1-3/4 hours, brushing with glaze 2-3 times after first hour of roasting. Let stand for 10-15 minutes before slicing.

    Nutrition Facts

    4 ounces cooked pork: 263 calories, 7g fat (3g saturated fat), 75mg cholesterol, 258mg sodium, 19g carbohydrate (17g sugars, 1g fiber), 30g protein. Diabetic Exchanges: 4 lean meat, 1 starch.

    ]]>         Seasoned Pork Loin Roast https://www.tasteofhome.com/recipes/seasoned-pork-loin-roast/ Fri, 17 Jan 2025 20:09:19 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102854

    Ingredients

    • 2 teaspoons garlic salt
    • 2 teaspoons garlic-pepper blend
    • 2 teaspoons lemon-pepper seasoning
    • 1 boneless rolled pork loin roast (about 5 pounds)
    • BASTING SAUCE:
    • 3 cups water
    • 2 tablespoons lemon juice
    • 1-1/2 teaspoons dried minced onion
    • 1/2 teaspoon garlic salt
    • 1/2 teaspoon garlic-pepper blend
    • 1/2 teaspoon lemon-pepper seasoning
    • 1/2 teaspoon crushed red pepper flakes
    • 1/2 teaspoon grated lemon zest
    Text Ingredients

    Directions

    1. Combine the garlic salt, garlic-pepper and lemon-pepper; rub over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a thermometer reads 145°.
    2. Meanwhile, in a large saucepan, combine the basting sauce ingredients. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes. Brush over roast occasionally while baking. Let roast stand 10 minutes before slicing.

    Nutrition Facts

    3 ounces cooked pork: 157 calories, 6g fat (2g saturated fat), 63mg cholesterol, 391mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 24g protein.

    ]]>         Roasted Chicken with Veggies https://www.tasteofhome.com/recipes/roasted-chicken-with-veggies/ Fri, 17 Jan 2025 20:06:43 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102745

    Ingredients

    • 1 broiler/fryer chicken (3 to 3-1/2 pounds)
    • 1 tablespoon canola oil
    • 1/2 teaspoon salt, divided
    • 1/2 teaspoon pepper, divided
    • 6 medium carrots, cut into 1-inch pieces
    • 4 celery ribs, cut into 1-inch pieces
    • 3 medium baking potatoes, peeled and cut into 1-1/2-inch pieces
    • 2 medium onions, cut into wedges
    • 2 tablespoons butter, melted
    • 4 teaspoons minced fresh thyme or 1 teaspoon dried thyme
    Text Ingredients

    Directions

    1. Preheat oven to 375°. Place chicken, breast side up, in a 14-in. cast-iron or other ovenproof skillet. Rub with oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. If desired, tie legs together with baker's twine. Bake, uncovered, 1 hour.
    2. Arrange the carrots, celery, potatoes and onions around chicken. Combine butter and thyme; drizzle over chicken and vegetables. Sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
    3. Cover and bake until a thermometer inserted in thickest part of thigh reads 170°-175° and vegetables are tender, 30-45 minutes.

    Nutrition Facts

    1/4 pound: 329 calories, 10g fat (3g saturated fat), 80mg cholesterol, 187mg sodium, 31g carbohydrate (9g sugars, 5g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch.

    ]]>         Savory Roasted Chicken https://www.tasteofhome.com/recipes/savory-roasted-chicken/ Fri, 17 Jan 2025 20:02:13 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102486

    Ingredients

    • 1 roasting chicken (6 to 7 pounds)
    • 1 teaspoon onion salt
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon dried savory
    • 1/4 teaspoon grated orange zest
    • 1/4 teaspoon pepper
    • 1 teaspoon canola oil
    Text Ingredients

    Directions

    1. Preheat oven to 375°. Place chicken on a rack in a shallow roasting pan. Carefully loosen the skin above the breast meat. Combine the onion salt, thyme, savory, orange zest and pepper; rub half the herb mixture under the loosened skin. Rub chicken skin with oil; sprinkle with remaining herb mixture.
    2. Bake for 1-1/2 to 2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Let stand for 10-15 minutes. Remove skin before carving. Skim fat and thicken pan juices for gravy if desired.

    Nutrition Facts

    4 ounces cooked chicken: 197 calories, 8g fat (2g saturated fat), 86mg cholesterol, 267mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 29g protein. Diabetic Exchanges: 4 lean meat.

    ]]>         Roasted Chicken with Brown Gravy https://www.tasteofhome.com/recipes/roasted-chicken-with-brown-gravy/ Fri, 17 Jan 2025 19:55:36 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102061

    Ingredients

    • 1 teaspoon dried thyme or rosemary, crushed
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 1/2 teaspoon paprika
    • 1 broiler/fryer chicken (3-1/2 to 4 pounds)
    • 3 bacon strips
    • 1 cup beef broth
    • 1/4 cup cold water
    • 1 tablespoon all-purpose flour
    Text Ingredients

    Directions

    1. Combine thyme or rosemary, salt, pepper and paprika; rub on outside of chicken and in cavity. Place on a rack in a shallow roasting pan. Arrange bacon strips over breast portion of chicken. Bake, uncovered, at 450° for about 15 minutes. Add broth to pan; baste chicken with broth. Reduce heat to 350°. Bake, basting several times, until juices run clear, 1-1/4 hours. Remove chicken and keep warm. Place pan juices in saucepan; skim off excess fat. Combine water and flour; stir into juices. Bring to a boil, stirring constantly; cook and stir until thickened, about 1 minute. If desired, crumble bacon into gravy. Serve gravy with chicken.
    Test Kitchen Tips
  • Using beef broth adds deep, rich flavor to the gravy.
  • If you don’t have Italian seasoning, you can mix up your own with equal amounts of basil, thyme, rosemary and oregano. You can also add parsley flakes, marjoram, sage, savory or garlic powder.
  • Check out 100 easy chicken breast recipes

    • Nutrition Facts

    4 ounces cooked chicken with 1/4 cup gravy: 360 calories, 23g fat (7g saturated fat), 110mg cholesterol, 701mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 34g protein.

    ]]>         Creamy Butternut Squash & Sage Soup https://www.tasteofhome.com/recipes/creamy-butternut-squash-sage-soup/ Fri, 17 Jan 2025 19:50:50 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101752

    Ingredients

    • 4 cups cubed peeled butternut squash
    • 1 tablespoon olive oil
    • 2 tablespoons minced fresh sage
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • SOUP:
    • 1 tablespoon olive oil
    • 2 tablespoons butter, divided
    • 1 medium onion, chopped
    • 1 garlic clove, minced
    • 3/4 teaspoon salt
    • 1/4 to 1/2 teaspoon crushed red pepper flakes
    • 1/8 teaspoon pepper
    • 4 cups water
    • 1 medium sweet potato, chopped
    • 1 medium carrot, chopped
    Text Ingredients

    Directions

    1. Preheat oven to 400°. Place squash in a foil-lined 15x10x1-in. baking pan. Drizzle with oil; sprinkle with sage, salt and pepper. Toss to coat. Roast 30-35 minutes or until tender, stirring occasionally.
    2. Meanwhile, in a large saucepan, heat oil and 1 tablespoon butter over medium heat. Add onion and garlic; cook and stir 3-4 minutes or until softened. Reduce heat to medium-low; cook 30-40 minutes or until deep golden brown, stirring occasionally. Stir in salt, pepper flakes and pepper.
    3. Add water, sweet potato and carrot to saucepan. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until vegetables are tender. Add squash mixture and remaining butter to soup. Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through.

    Nutrition Facts

    1-1/2 cups: 255 calories, 13g fat (5g saturated fat), 15mg cholesterol, 659mg sodium, 36g carbohydrate (10g sugars, 6g fiber), 3g protein. Diabetic Exchanges: 3 fat, 2 starch.

    ]]>         Roast Spiced Chicken https://www.tasteofhome.com/recipes/roast-spiced-chicken/ Fri, 17 Jan 2025 19:50:23 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101722

    Ingredients

    • 3 teaspoons dried thyme
    • 2 teaspoons salt
    • 2 teaspoons seasoned salt
    • 2 teaspoons pepper
    • 1/2 teaspoon garlic powder
    • 2/3 cup butter, cubed
    • 1/3 cup lemon juice
    • 2 tablespoons Dijon mustard
    • 1-1/2 teaspoons paprika
    • 1/2 teaspoon garlic salt
    • 1 roasting chicken (6 to 7 pounds)
    • 1 lemon, quartered, optional
    Text Ingredients

    Directions

    1. Preheat oven to 425°. In a small bowl, mix the first 5 ingredients. In a small saucepan, melt butter; stir in lemon juice, mustard, paprika and garlic salt. Keep warm.
    2. Sprinkle half the thyme mixture inside chicken; if desired, place quartered lemon inside chicken. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together.
    3. Brush outside of chicken with 1/2 cup butter mixture; sprinkle with remaining thyme mixture. Roast 1 hour, basting every 15 minutes with remaining butter mixture. (Cover loosely with foil if chicken browns too quickly.)
    4. Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 30-60 minutes longer. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.

    Nutrition Facts

    1 serving: 390 calories, 27g fat (11g saturated fat), 132mg cholesterol, 918mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 33g protein.

    ]]>         Roasted Sweet Potato Salad with Honey-Maple Vinaigrette https://www.tasteofhome.com/recipes/roasted-sweet-potato-salad-with-honey-maple-vinaigrette/ Fri, 17 Jan 2025 19:49:06 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101649

    Ingredients

    • 2 pounds sweet potatoes, peeled and cut into 3/4-inch pieces (about 7 cups)
    • 5 tablespoons canola oil, divided
    • 3 tablespoons cider vinegar
    • 2 tablespoons honey
    • 2 tablespoons maple syrup
    • 1 small garlic clove, minced
    • 1/2 teaspoon Dijon mustard
    • 1/8 teaspoon salt
    • 1/8 teaspoon pepper
    • 1 package (6 ounces) fresh baby spinach
    • 1 medium apple, chopped
    • 1/2 cup dried cranberries
    • 1/2 cup chopped pecans, toasted
    • 1/2 cup crumbled blue cheese
    Text Ingredients

    Directions

    1. Preheat oven to 400°. Place sweet potatoes in a greased 15x10x1-in. baking pan; toss with 2 tablespoons oil. Roast 35-40 minutes or until tender. Transfer to a large bowl; cool slightly.
    2. In a small bowl, whisk vinegar, honey, maple syrup, garlic, mustard, salt, pepper and remaining oil until blended. Add spinach, apple, cranberries and pecans to sweet potatoes. Drizzle with vinaigrette and toss to coat. Top with cheese. Serve immediately.

    Nutrition Facts

    1 cup: 340 calories, 16g fat (3g saturated fat), 6mg cholesterol, 192mg sodium, 46g carbohydrate (26g sugars, 5g fiber), 5g protein.

    ]]>         Roast Pork Loin with Rosemary Applesauce https://www.tasteofhome.com/recipes/roast-pork-loin-with-rosemary-applesauce/ Fri, 17 Jan 2025 19:48:54 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101637

    Ingredients

    • 1/4 cup olive oil
    • 2 teaspoons salt
    • 4 teaspoons garlic powder
    • 4 teaspoons minced fresh rosemary or 1-1/2 teaspoons dried rosemary, crushed
    • 2 teaspoons pepper
    • 1 boneless pork loin roast (2 to 3 pounds), halved
    • APPLESAUCE:
    • 1/4 cup butter, cubed
    • 6 medium Golden Delicious apples, peeled and chopped (about 5 cups)
    • 1 to 2 teaspoons ground cinnamon
    • 2 teaspoons brown sugar
    • 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
    • 1/2 teaspoon salt
    • 1 cup water
    Text Ingredients

    Directions

    1. In a large shallow dish, combine the first 5 ingredients. Add pork; turn to coat. Cover; refrigerate 8 hours or overnight.
    2. Preheat oven to 350°. Place pork roast on a rack in a shallow roasting pan, fat side up. Roast until a thermometer reads 145°, 55-65 minutes.
    3. Meanwhile, in a large skillet, heat butter over medium heat. Add apples, cinnamon, brown sugar, rosemary and salt; cook until apples are tender, 8-10 minutes, stirring occasionally.
    4. Stir in water; bring to a boil. Reduce heat; simmer, uncovered, until apples are very soft, about 10 minutes. Remove from heat; mash apples to desired consistency.
    5. Remove roast from oven; tent with foil. Let stand 10 minutes before slicing. Serve with warm applesauce.

    Nutrition Facts

    3 ounces cooked pork with 1/3 cup applesauce: 287 calories, 16g fat (6g saturated fat), 72mg cholesterol, 581mg sodium, 15g carbohydrate (11g sugars, 2g fiber), 22g protein.

    ]]>         Honey-Roasted Chicken & Root Vegetables https://www.tasteofhome.com/recipes/honey-roasted-chicken-root-vegetables/ Fri, 17 Jan 2025 19:45:04 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101417

    Ingredients

    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 1 teaspoon minced fresh rosemary
    • 1 teaspoon minced fresh thyme
    • 2 tablespoons olive oil, divided
    • 1 tablespoon butter
    • 6 boneless skinless chicken breast halves (6 ounces each)
    • 1/2 cup white wine
    • 3 tablespoons honey, divided
    • 3 peeled medium sweet potatoes, chopped
    • 4 medium peeled carrots, chopped
    • 2 medium fennel bulbs, chopped
    • 2 cups chicken stock
    • 3 bay leaves
    Text Ingredients

    Directions

    1. Preheat oven to 375°. Combine salt, pepper, rosemary and thyme. In a large skillet, heat 1 tablespoon olive oil and butter over medium-high heat. Sprinkle half the seasoning mixture over chicken breasts. Add to skillet; cook until golden brown, 2-3 minutes per side. Remove and set aside. Add wine and 2 tablespoons honey to pan; cook 2-3 minutes, stirring to loosen browned bits.
    2. Combine sweet potatoes, carrots and fennel in a microwave-safe bowl. Add remaining olive oil, seasonings and honey to vegetables; stir to combine. Microwave, covered, until potatoes are just tender, 10 minutes.
    3. Transfer vegetables to a shallow roasting pan. Add chicken stock, wine mixture and bay leaves; top vegetables with chicken. Roast until a thermometer inserted in chicken reads 165°, 25-30 minutes. Discard bay leaves. Serve with vegetables and sauce.

    Nutrition Facts

    1 serving: 432 calories, 11g fat (3g saturated fat), 99mg cholesterol, 543mg sodium, 42g carbohydrate (23g sugars, 6g fiber), 39g protein. Diabetic Exchanges: 5 lean meat, 3 starch, 1-1/2 fat.

    ]]>         Lemon & Sage Roasted Chicken https://www.tasteofhome.com/recipes/lemon-sage-roasted-chicken/ Fri, 17 Jan 2025 19:40:37 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101159

    Ingredients

    • 1/4 cup lemon juice
    • 1/4 cup plus 3 tablespoons olive oil, divided
    • 5 garlic cloves, minced
    • 2 tablespoons minced fresh sage
    • 1 roasting chicken (6 to 7 pounds)
    • 2 tablespoons butter, softened
    • 1 medium lemon, cut into wedges
    • 8 medium potatoes, quartered
    • 2 medium onions, quartered
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    Text Ingredients

    Directions

    1. Combine lemon juice, 1/4 cup oil, garlic and sage in a shallow dish. Add chicken; turn to coat. Cover; refrigerate at least 4 hours. Drain and discard marinade.
    2. Loosen chicken skin; rub butter underneath. Fill cavity with lemon wedges. Place chicken, breast side up, on a rack in a roasting pan.
    3. Stir together potatoes, onions, salt, pepper and remaining oil. Arrange around chicken. Roast, uncovered, at 350° until a thermometer inserted in thickest part of thigh reads 170°-175°. If chicken browns too quickly, cover loosely with foil. Let stand 15 minutes before carving.
    Roasted Lime Chicken: Replace marinade ingredients with 1/2 cup Dijon mustard; 1/4 cup each lime juice and soy sauce; 2 teaspoons each dried parsley flakes, rosemary, thyme and rubbed sage; and 1 teaspoon each white pepper and ground nutmeg. Omit butter. Substitute lime for lemon.

    Nutrition Facts

    6 ounces cooked chicken: 674 calories, 35g fat (10g saturated fat), 142mg cholesterol, 314mg sodium, 41g carbohydrate (3g sugars, 5g fiber), 47g protein.

    ]]>         Sunday Roast Chicken https://www.tasteofhome.com/recipes/sunday-roast-chicken/ Fri, 17 Jan 2025 19:37:14 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2100952

    Ingredients

    • 1 medium fennel bulb
    • 5 large carrots, cut into 1-1/2-inch pieces
    • 1 large white onion, quartered, divided
    • 1 medium lemon
    • 3 garlic cloves, minced
    • 1 tablespoon honey
    • 1 teaspoon kosher salt
    • 1 teaspoon crushed red pepper flakes
    • 1 teaspoon pepper
    • 1 broiler/fryer chicken (4 pounds)
    • 2 garlic cloves
    • 1 cup orange juice
    Text Ingredients

    Directions

    1. Preheat oven to 350°. Using a sharp knife, trim stalks and root end of fennel bulb. Cut bulb lengthwise into quarters; cut and remove core. Cut fennel into 1-in. wedges. Place fennel, carrots and three of the onion quarters in a shallow roasting pan, spreading evenly.
    2. Cut lemon in half; squeeze juice into a small bowl, reserving lemon halves. Stir minced garlic, honey, salt, pepper flakes and pepper into juice.
    3. Place chicken on a work surface, neck side down. With fingers, carefully loosen skin from the tail end of the chicken breast. Spoon juice mixture under skin of breast; secure skin with toothpicks. Place garlic cloves, lemon halves and remaining onion inside chicken cavity. Tuck wings under chicken; tie drumsticks together. Place chicken over vegetables, breast side up.
    4. Pour orange juice over chicken. Roast 1-1/2 to 2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.)
    5. Remove roasting pan from oven; increase oven setting to 450°. Remove chicken from pan; tent with foil and let stand 15 minutes before carving.
    6. Meanwhile, return roasting pan to oven; roast vegetables 10-15 minutes longer or until vegetables are tender and lightly browned. Using a slotted spoon, remove vegetables from pan. If desired, skim fat from pan juices and serve with chicken and vegetables.

    Nutrition Facts

    4 ounces cooked chicken (skin removed) with 1/2 cup vegetables: 292 calories, 8g fat (2g saturated fat), 98mg cholesterol, 470mg sodium, 20g carbohydrate (12g sugars, 4g fiber), 34g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1 vegetable.

    ]]>         Lemon & Thyme Roasted Chicken https://www.tasteofhome.com/recipes/lemon-thyme-roasted-chicken/ Fri, 17 Jan 2025 19:36:16 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2100894

    Ingredients

    • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
    • 1 teaspoon sea salt
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon coarsely ground pepper
    • 1 roasting chicken (5 to 6 pounds)
    • 1 medium lemon, halved
    • 1/4 large sweet onion
    • 1/4 cup fresh thyme sprigs
    • 6 garlic cloves, peeled
    • Lemon wedges
    Text Ingredients

    Directions

    1. Preheat oven to 350°. Mix minced thyme, salt, garlic powder and pepper. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. Squeeze juice from lemon halves over chicken; sprinkle with thyme mixture.
    2. Loosely stuff chicken with squeezed lemon halves, onion, thyme sprigs and garlic. Roast 1-1/2 to 2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.)
    3. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Serve with lemon wedges.
    ]]>         Roasted Lime Chicken https://www.tasteofhome.com/recipes/roasted-lime-chicken/ Fri, 17 Jan 2025 19:34:46 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2100808

    Ingredients

    • 1/2 cup Dijon mustard
    • 1/4 cup lime juice
    • 1/4 cup soy sauce
    • 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
    • 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
    • 2 tablespoons minced fresh sage or 2 teaspoons rubbed sage
    • 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
    • 1 teaspoon white pepper
    • 1 teaspoon ground nutmeg
    • 1 roasting chicken (6 to 7 pounds)
    • 4 medium limes, cut into wedges
    Text Ingredients

    Directions

    1. Combine the first 9 ingredients in a small bowl. Cover and refrigerate 1/4 cup marinade; pour remaining marinade into a large shallow dish. Add the chicken and turn to coat. Refrigerate for at least 4 hours.
    2. Drain chicken, discarding marinade. Place lime wedges inside the cavity. Tuck wings under chicken; tie drumsticks together. Place chicken breast-side up on a rack in a shallow roasting pan. Brush reserved marinade over chicken.
    3. Bake at 350° for 2 to 2-1/2 hours or until a thermometer inserted in thigh reads 170°-175°. Cover loosely with foil if chicken browns too quickly. Let stand 15 minutes before carving.

    Nutrition Facts

    5 ounces cooked chicken: 341 calories, 19g fat (5g saturated fat), 108mg cholesterol, 629mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 35g protein.

    ]]>         Roast Chicken with Vegetables https://www.tasteofhome.com/recipes/roast-chicken-with-vegetables/ Fri, 17 Jan 2025 19:33:49 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2100756

    Ingredients

    • 1 tablespoon all-purpose flour
    • 1 large oven roasting bag
    • 8 small red potatoes, halved
    • 6 medium carrots, cut into 2-inch pieces
    • 6 half-ears frozen corn on the cob, thawed
    • 1 teaspoon salt, divided
    • 1/2 teaspoon pepper, divided
    • 1/4 teaspoon paprika, divided
    • 1 medium onion, quartered
    • 3 fresh rosemary sprigs or 1 tablespoon dried rosemary, crushed
    • 1 roasting chicken (6 to 7 pounds)
    • 2 tablespoons olive oil
    • 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
    Text Ingredients

    Directions

    1. Preheat oven to 350°. Sprinkle flour into oven bag; shake to coat. Add potatoes, carrots, corn, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/8 teaspoon paprika. Shake bag to coat vegetables; place in a 13x9-in. baking pan.
    2. Place onion and rosemary sprigs in cavity of chicken. Rub skin with oil; sprinkle with minced rosemary and remaining salt, pepper and paprika. Skewer chicken openings; tie drumsticks together. Place chicken in center of bag, breast side up; place vegetables around chicken.
    3. Cut six 1/2-in. slits in top of bag; close with tie provided. Bake 1-1/4 to 1-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Let stand in oven bag 15 minutes before carving. Discard onion and rosemary sprigs.
    Test Kitchen Tips
  • When corn is in season, use fresh!
  • After roasting, carve your chicken like a pro to impress your guests. Here's how.

    • Nutrition Facts

    1 serving: 711 calories, 37g fat (10g saturated fat), 179mg cholesterol, 615mg sodium, 34g carbohydrate (6g sugars, 5g fiber), 61g protein.

    ]]>         Roasted Tomato Soup with Fresh Basil https://www.tasteofhome.com/recipes/roasted-tomato-soup-with-fresh-basil/ Fri, 17 Jan 2025 19:30:58 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2100598

    Ingredients

    • 3-1/2 pounds tomatoes (about 11 medium), halved
    • 1 small onion, quartered
    • 2 garlic cloves, peeled and halved
    • 2 tablespoons olive oil
    • 2 tablespoons fresh thyme leaves
    • 1 teaspoon salt
    • 1/4 teaspoon pepper
    • 12 fresh basil leaves
    • Optional: Salad croutons and thinly sliced fresh basil
    Text Ingredients

    Directions

    1. Preheat oven to 400°. Place tomatoes, onion and garlic in a greased 15x10x1-in. baking pan; drizzle with oil. Sprinkle with thyme, salt and pepper; toss to coat. Roast until tender, 25-30 minutes, stirring once. Cool slightly.
    2. Working in batches, process tomato mixture and basil leaves in a blender until smooth. Transfer to a large saucepan; heat through. If desired, top with croutons and fresh basil.

    Nutrition Facts

    1 cup (calculated without croutons): 107 calories, 5g fat (1g saturated fat), 0 cholesterol, 411mg sodium, 15g carbohydrate (9g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.

    ]]>         Mediterranean Chicken https://www.tasteofhome.com/recipes/mediterranean-chicken/ Fri, 17 Jan 2025 19:28:39 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2100467

    Ingredients

    • 4 boneless skinless chicken breast halves (6 ounces each)
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 3 tablespoons olive oil
    • 1 pint grape tomatoes
    • 16 pitted Greek or ripe olives, sliced
    • 3 tablespoons capers, drained
    Text Ingredients

    Directions

    1. Sprinkle chicken with salt and pepper. In a large ovenproof skillet, cook chicken in oil over medium heat until golden brown, 2-3 minutes on each side. Add the tomatoes, olives and capers.
    2. Bake, uncovered, at 475° until a thermometer reads 165°,10-14 minutes.

    Nutrition Facts

    1 serving: 336 calories, 18g fat (3g saturated fat), 94mg cholesterol, 631mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 36g protein. Diabetic Exchanges: 5 lean meat, 3 fat, 1 vegetable.

    ]]>         Beef Tenderloin with Roasted Vegetables https://www.tasteofhome.com/recipes/beef-tenderloin-with-roasted-vegetables/ Fri, 17 Jan 2025 19:24:25 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2100149

    Ingredients

    • 1 beef tenderloin roast (3 pounds)
    • 3/4 cup dry white wine or beef broth
    • 3/4 cup reduced-sodium soy sauce
    • 4 teaspoons minced fresh rosemary
    • 4 teaspoons Dijon mustard
    • 1-1/2 teaspoons ground mustard
    • 3 garlic cloves, peeled and sliced
    • 1 pound Yukon Gold potatoes, cut into 1-inch wedges
    • 1 pound Brussels sprouts, halved
    • 1 pound fresh baby carrots
    Text Ingredients

    Directions

    1. Place tenderloin in a large shallow dish. Combine the wine, soy sauce, rosemary, Dijon mustard, ground mustard and garlic. Pour half the marinade over tenderloin and turn to coat. Cover and refrigerate for 4-12 hours, turning several times. Cover and refrigerate remaining marinade.
    2. Place the potatoes, Brussels sprouts and carrots in a greased 13x9-in. baking dish; add reserved marinade and toss to coat. Cover and bake at 425° for 20 minutes; stir.
    3. Drain tenderloin, discarding marinade; if desired, tie roast with baker's twine. Place over vegetables. Bake, uncovered, for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
    4. Remove beef and let stand for 15 minutes. Check vegetables for doneness. If additional roasting is needed, cover with foil and bake until tender, 10-15 minutes longer, while beef is resting. Slice beef and serve with vegetables.

    Nutrition Facts

    1 serving: 283 calories, 8g fat (3g saturated fat), 60mg cholesterol, 627mg sodium, 16g carbohydrate (4g sugars, 3g fiber), 33g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1/2 starch.

    ]]>