nto the skillet and cook for 4 minutes. Turn the chicken
nd tomatoes to the top for a colorful presentation.
Garnish
In small bowl, combine Originals Oven Roasted Chicken Breast, Greek yogurt, red onion, celery and lemon juice.
Divide chicken mixture, spring mix, cranberries, apples and pecans in half.
To assemble, begin by placing chicken and dressing mixture into the bottom of 2 jars.
Next add lettuce then finish by topping with cranberries and pecans and tighten lids.
Once ready to eat, empty jar into a bowl, mix and enjoy!
Preheat oven to 350\u00b0F
Lightly grease extra-large muffin or popover pan.
In large bowl, mix eggs and cream.
Add stuffing mix, SPAM(R) Oven Roasted Turkey and cranberries; stir to evenly mix.
Let stand 5 minutes.
Fill cups 2/3 full.
Bake 25 to 30 minutes or until set in center.
Let stand 5 minutes before removing from pan.
Preheat the oven to 400F. Place the halved
Preheat your oven to 200 C / 400\u00b0F.<
Place carrots, onions & garlic in two greased 15\" x 10\" x 1\" baking pans; drizzle w/oil & vinegar.
Sprinkle w/thyme, salt & pepper; gently toss to coat.
Cover & bake 450 degrees for 20 min; stir.
Bake, uncovered for 10 min; stir again.
Bake 10 min longer or until carrots are crisp-tender.
Preheat oven to 375 degrees F (190 degrees C). Lightly spray a rimmed baking sheet with cooking spray.
Toss carrots in a bowl with the oil to coat. Transfer to a prepared baking sheet in a single layer. Roast in preheated oven for 15 minutes. Pour Swanson(R) Chicken Broth evenly over carrots; continue to cook until tender, about 10 minutes.
Mix yogurt, honey, almond milk, and sriracha sauce together in a bowl to make a thin drizzling sauce.
Transfer roasted carrots to a serving dish; drizzle with the honey-sriracha sauce.
ecure firmly. Set in fridge for 10 minutes. Remove plastic wrap
To make the roasted tomatoes, slice small tomatoes and
Preheat oven to 350\u00b0F.
Peel carrots and cut julienne-style (into 2\" long x 1/4\" wide strips) or slice thin.
Place carrots and other ingredients into a 9\" x 13\" baking pan and toss to combine thoroughly.
Spread out into a thin layer.
Roast for 15 minutes. Remove pan from oven, toss carrots and spread out into a thin layer. Roast for another 15 minutes or until carrots are tender.
For the roasted cauliflower, preheat the oven to 425\u00b0F. Cut the
Put oven rack in the middle position. Preheat to 475 degrees. Heat rimmed baking sheet for 10 minutes.
Toss carrots, melted butter, sugar, salt and pepper until thoroughly combined. Remove pan from oven. Please carrots in single layer on it. Roast until they're beginning to brown, about 15 minutes.
Remove pan from oven, toss carrots to redistribute and keep roasting until tender and deep amber in color, with some very darkened spots (but not all over)--about 3 minutes.
he oven to 375 degrees F (190 degrees C).
Scrub carrots
he refrigerator, covered, overnight or for up to 3 days.
Preheat oven to 220 degrees C.
Combine pumpkin, oil, salt and pepper and place on baking tray.
Roast for 25-30 minutes until tender.
Remove from oven, place in bowl and allow to cool slightly.
Stir-fry the red pepper until cooked and add to the pumpkin in the bowl.
Combine all the dressing ingredients, except the herbs.
Add the dressing, herbs and rocket to the pumpkin and toss well.
Place in the serving bowl or on individual dishes.
Garnish with the cucumber ribbons and cashew nuts.
Serve warm or cold.
Place carrots, onions, and garlic in two greased 15x10x1-inch baking pans. Drizzle with oil and vinegar. Sprinkle with thyme, salt and pepper; toss gently to coat. Cover and bake at 450\u00b0 for 20 minutes; stir. Bake, uncovered for 10 minutes; stir again. Bake 10 minutes longer or until carrots are crisp-tender. 8 servings.
For the Roasted Garlic Glaze:
Preheat the oven to 325 degrees F.
/4 cup of the Roasted Pork filling over 1/4
Set oven to 400 degrees.
Line a baking sheet with foil.
Place the veggies in a large glass bowl and drizzle with olive oil.
Season generously with salt and pepper; toss well to combine.
Spread the veggies on a baking sheet.
Bake the veggies for about 20 minutes.
Remove and toss the veggies, then return to oven for about 15 minutes longer or until tender.
Melt the butter in a small saucepan, then stir/whisk in honey and balsamic vinegar.
Drizzle the honey glaze over the veggies.