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Roasted Vegetables
Read Reviews (67)
213 Recipe by JRCROSBY31 "Succulent r !"te# $e%et!ble" &ith ! "&eet !n# "' (y) herby t!"te* + # , r ! '!in c ur"e &ith n

#le" r rice) r !" ! "i#e #i"h*"

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Roasted Garlic Lemon Broccoli

Roast Winter Vegetables

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Roasted Wild Mushrooms ! Potatoes


Roasted "ew Red Potatoes

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$ip #or Whitne% and &shle%'s Roasted Vegetables

How to (ut )nions

$%pes o# (oo ing )il

Garlic* +resh Vs, Powdered

How to -uice a Lemon

$%pes o# Salt

Ingredients E#it !n# S!$e

Original recipe makes 24 servings(hange Ser.ings

- .ucchini) peele# !n# ch ppe#

1 e%%pl!nt) peele# !n# #ice#

- c!rr t") #ice#

16 cherry t '!t e"

2 re# ni n") "lice#

1 re# bell pepper) "lice#

1 yell & bell pepper) "lice#

1/2 cup li$e il

1 te!"p

n #rie# r "e'!ry n #rie# thy'e

1 te!"p

2 b!y le!$e") cru"he#

1 te!"p

n #rie# re%!n

2 cl $e" %!rlic) 'ince#

2 t!ble"p

n" ,re"h le' n 0uice n %r!te# le' n .e"t

1 te!"p

"!lt !n# pepper t t!"te

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Directions
/, 4, 9, 0n a large bowl mix the 1ucchini2 eggplant2 carrots2 tomatoes2 onions and peppers with the oil2 rosemar%2 th%me2 ba% lea.es2 oregano2 garlic2 lemon 3uice2 lemon 1est2 salt and pepper, (o.er and chill #or at least 4 hours2 and pre#erabl% o.ernight, Preheat o.en to 566 degrees + 7466 degrees (8, )n a large roasting pan2 roast the .egetables2 unco.ered2 #or 46 minutes2 or until the tomatoes ha.e split and the edges o# some o# the .egetables are starting to crisp, Remo.e #rom the o.en and stir be#ore returning to the o.en #or another 46 minutes, &t this time reduce heat to 466 degrees + 7:; degrees (8 and continue coo ing until .egetables are tender2 turning e.er% 46 minutes,
<itchen=+riendl% View

30 mins ())<1 hr30 mins

PREP RE&>? 0"

2 hrs

Substitute adding broccoli, sweet potatoes, zucchini, red and yellow peppers

For seasonings, she used this herb mixture (garlic already included) and a bit more salt and some pepper. Since then, I've done some experimenting, using herbs like thyme or rosemary or wild ennel, and I have to say that all o them work deliciously. !ust make sure you mince your rosemary or else you will have poky little pieces strewn throughout your so t, antastic vegetables and they will make you eel a little stabby. ("r is it #ust me$) %hat's important is that you include garlic in some orm (either minced or le t whole or in the herb rub), use plennnnnty o olive oil, crowd the vegetables as best you can into a dish (the more crowding, the better&) and let them cook or as long as you can stand. %hat you will get, at the end, are vegetables that have sort o contracted and shrunk and sweetened. 'hey get wholly in used with the lavors o the herbs, garlic and oil. 'he potatoes turn into potato candy ( all chewy and sweet and incredible. 'he tomatoes lose all their moisture to the pan, but miraculously retain their shape, so you get little bombs o tomato lavor now and then. 'he onions snake their way throughout, per uming every bite. 'he eggplants so ten into silk. )nd all together,

ooh, it's #ust so good that it's worth every bit o interest noise I might herewith create. *eady$ +ere we go, '+- .-S' *")S'-/ 0-1-').2-S -0-*&&&&&&& Roasted Vegetables Serves 6 as a side dish 3 medium onion 3 medium or 4 small carrots 3 5ucchini 3 eggplant 4 small potatoes 6 small tomatoes 3 red or yellow pepper 4 cloves o garlic Salt and pepper to taste /ried herbs (sage, thyme, rosemary, wild ennel are all good choices ( either individually or combined in some orm) 7 to 6 tablespoons o olive oil, plus more to taste 3. 8reheat the oven to 9:6 F (3;< =). >uarter and slice the onion thinly. /ice all the vegetables into pieces that are approximately the same si5e (no larger than 3?4 inch). 8ile the vegetables into a baking dish so that the vegetables lie a ew inches thick. Season with salt, pepper and herbs to taste and then pour the olive oil over the vegetables. @ix thoroughly but gently ( you don't want to destroy the tomatoes be ore the dish goes into the oven. Aow check the vegetables to make sure they are well( coated and glistening with oil. I need be, add more oil. 4. 8ut the dish in the oven and cook or 76 minutes to an hour. +al way through the cooking process, remove the dish rom the oven and very gently stir the vegetables so that the ones at the bottom come to the top. 'owards the end o the cooking process, stir a second time. *emove rom the oven and let cool slightly. =heck or seasoning and serve.
8osted by 2uisa at <6,74 )@ B 8ermalink

Yes, Delicious Turkey Meatloaf

Posted by:divas can cookinMain DishMay 7, 20091 !o""ents#,771 $ie%s

Forget what you thought about turkey meatloaf. The hint of BBQ sauce, sauteed garlic and onions takes this turkey meatloaf to a whole new level! & fe% years a'o if you %ould have told "e that turkey meatloaf could be delicious there %as absolutely no %ay ( %ould believe you) (*d tried several reci+es for turkey meatloaf and they %ere all bland, too dry or too "ushy, and ,ust %eird tastin') -ell ( %as doin' "y internshi+ at a doctors office in 200 and "y co%orkers %ere talkin' about the "ost delicious turkey meatloafthey*d ever tasted) (t %as brou'ht in by an old lady %ho +rovides all kinda

lunches and baked 'oods for the office because she liked the doctor so "uch) .o% any kind of talk about an outstandin' reci+e al%ays 'ets "y antennas 'oin') &fter about a "onth ( %as finally able to track do%n the lady and ask about this reci+e) /he said she*d 'ot the reci+e fro" an old Taste of 0o"e "a'a1ine) /he %as ti'ht2li++ed about any details thou'h) ( i""ediately %ent online and started "y di''in') ( eventually found 10 turkey meatloaf reci+es fro" Taste of 0o"e) /o %hat %as a 'irl to do34)Ye+ ( "ade all ten of those bad boys5 .othin' 'ets in the %ay of "y 'ood reci+e addiction) 6ut of all 10 ( kne% %hen ( had found the ,e%el5 Thisturkey meatloaf is "oist and burstin' %ith flavor) Pair this u+ %ith so"e %hi++ed +otatoes and so"e 'reen bean))"anifico55

Ingredients 2 Tablespoons of butter 1/2 onion (chopped, about 1 cup) 1-1/2 t. minced garlic (fresh tastes the best in this recipe) 1 lb of ground turkey 1/2 cup of dried bread crumbs 1 egg 1/ cup of !!" sauce plus more to spread on top if desired 1/ cup of #etchup plus more to spread on top if desired 2 t. $orcestershire

%/ t. salt 1/2 t. !lack pepper 7irst +reheat oven to 8 0 &tep 1.) 'hop up half an onion

&tep 2.) (elt 2 T. of butter in a saucepan

&tep %.) )dd 1-1/2 t. minced garlic and onions to the saucepan and cook for *-+ minutes until onions are tender.

&tep .) ,our the mi-ture into a large bo.l and let cool for about 1/ minutes.

&tep*.) To the bo.l add0 1 lb of ground turkey

1/2 c. of bread crumbs

1egg

1/ c. ketchup (I1m using more in this photo because I1m making this for a ketchup lo2ing freak)

1/ c. !!" sauce

2 t. $orcestershire sauce

%/ t. salt

1/2t. black pepper

&tep *.) (i- all of this up until .ell combined. I like to use my hands so that it really gets combined good.

&tep 3.) ,ress into a 45 inch loaf pan. 6ou can spread on more ketchup/ !!" sauce if desired. I al.ays put on a thin layer of ketchup and then put on the !!" sauce .hen it comes out )

&tep +.) !ake for */-** minutes. $hen done let sit for 1* to 2/ minutes. 6ou can drain off the 7uices if needed but don1t cut into it until it has cooled do.n. The meat needs time to rela- and firm up.

it is done at temp 165

Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1 1/2 hours until the internal temperature is 160 degrees F. and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.) Serve hot, at room temperature, or cold in a sandwich.

mashed potatoes

&a2e,rint

&uthor*>i.as (an (oo Ser.es*;

Ingredients

5 large russet potatoes2 washed and scrubbed 4@ cup chic en broth 7ma% need more8 5 tablespoons butter2 plus more 7room temperature8 5 o1 cream cheese2 room temperature @ cup hal# n hal#2 plus more 7room temperature8 /ownload a Free 1reek e(cookbook

Instructions
/, 4, 9, 5, ;, A, B, Peel potatoes, Slice each potato lengthwise in e.en slices Place into a large pot and co.er with chic en broth, Bring to a light boil and then immediatel% reduce heat to a simmer, (oo potatoes until super tender2 about 46=96 minutes, >rain potatoes in collider and return to hot pot, $urn heat to medium and let potatoes steam #or a minute to dr% up some o# the le#to.er liCuid in the potatoes, 7Be care#ul not to burn the potatoes8 Reduce heat i# needed, D, Mash each potato once or twice 3ust enough to brea it up, :, Sprin le in the butter and cream cheese and let it melt, /6, Ese a rubber spatula to gentl% toss the potatoes and incorpate the butter and cream cheese,

Notes

//, /4, /9, /5, /;,

&dd hal# n hal#, "ow gentl% stir the potatoes with a whis until desired texture is reached, 7>onFt o.er due it8 &dd more hal# n hal# to thin out the potatoes to reach desired consistenc% i# needed, &dd more pieces o# butter and let them melt without stirring, Ser.e potatoes piping hotG

Slice the potatoes lengthwise2 in e.en strips, >o not cut them into large cubes, Ma e sure that e.er%thing thatFs going into the potatoes are warm2 nothing cold, When potatoes are done2 be sure to drain them and then let them steam on the sto.e #or a bit, Mash the potatoes 3ust until the% are bro en up, >) ")$ )VER M&SHG &dd in the warm liCuid and use a whis to gentl% stir, &dd butterGG Butter and potatoes belong together, $he more %ou mash and stir the potatoes the tougherHglue=ier the% will become so ma e each mash and stir countGG Ese a rubber spatula to gentl% #old the potatoes i# needed,

9 large potatoes2 peeled

4 tablespoons butter

/H5 cup mil

/ tablespoon oli.e oil

/ onion2 chopped

/ pound ground tur e%

/ large carrot2 shredded

/ 75,; ounce8 can sliced mushrooms

/ tablespoon chopped #resh parsle%

/H5 teaspoon dried th%me

/ clo.e garlic2 minced

/ teaspoon chic en bouillon powder

/ tablespoon all=purpose #lour


salt to taste

ground blac pepper to taste

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Directions

1. 2. 3. 4. 5.

Boil potatoes until tender, Mash potatoes with butter or margarine and mil , Season with salt and pepper to taste, Set aside, Saute onion in oli.e oil until so#t, Stir in ground tur e%2 carrot2 mushrooms2 parsle%2 th%me2 garlic2 and chic en bouillon, Salt and pepper to taste, (oo and stir until meat is bro en up and coo ed through, >rain, Stir in #lour, $rans#er meat mixture to a deep dish pie pan or casserole, Spread potatoes o.er meat2 and swirl with a #or , Ba e at 9B; degrees + 7/:6 degrees (8 #or 96 minutes2 or until potatoes are lightl% browned,
Mar 6/2 466A

?EMG Eas% to prepare2 e.en #or a no.ice li e me, Li e so man% others 0 added worcestershire sauce2 xtraI J"a ed <itchen Girl See #ull re.iew K
+eb 692 466D

0 omitted the bouillon bc 0 didn't ha.e it and didn't drain the meat = added about 4 tbsp o# chic en broth to that, 0t wasI J-L>al% See #ull re.iew K
+eb 6:2 4665

$oo much potato .s, meat, 0 add Worcestershire sauce to the meat mix and shredded cheese melted o.er $his was wonder#ul with a #ew additions* added /H4 cup o# chic en broth to carrotHtur e%Honion mixture and let itI J<EL;AB See full review

1ini 2ur(ey 1e!tb!ll"

ngredients 1 small onion, grated 3 garlic cloves, minced 1 large egg 1/4 cup dried bread crumbs 3 tablespoons ketchup 1/4 cup chopped fresh Italian parsley leaves 1/4 cup grated Parmesan 1/4 cup grated Pecorino Romano 1 teaspoon salt 1/4 teaspoon ground black pepper 1 pound ground dark turkey meat 3 tablespoons olive oil 26 ounces Simple Tomato Sauce, recipe follows, or store-bought marinara sauce Simple Tomato Sauce: 1/2 cup extra-virgin olive oil

1 small onion, chopped 2 cloves garlic, chopped 1 stalk celery, chopped 1 carrot, chopped Sea salt and freshly ground black pepper 2 (32-ounce) cans crushed tomatoes 4 to 6 basil leaves 2 dried bay leaves 4 tablespoons unsalted butter, optional Directions Add the onion, garlic, egg, bread crumbs, ketchup, parsley, Parmesan, Pecorino, salt and pepper to a large bowl and blend. Mix in the turkey. Shape the turkey mixture into 1 1/4-inch-diameter meatballs. Place on a large plate or baking sheet. Heat the oil in a heavy large frying pan over medium-high heat. Add the meatballs and saute until browned on all sides, about 5 minutes. Turn off heat. Transfer the meatballs to a plate. Pour off any excess oil. Add the marinara sauce, about 3 cups. Return all the meatballs to the pan. Turn the heat to medium-low and simmer until the sauce thickens slightly and the flavors blend, 15 to 20 minutes. Season the sauce, to taste, with salt and pepper. Transfer the meatball mixture to a serving bowl. Serve with toothpicks. Simple Tomato Sauce: In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/mini-turkey-meatballs-recipe.html? oc=linkbackFlavorful & moist. Used the parmigiano reggiano & asiago cheese with a favorite jar sauce. Served on angel hair pasta first night then made meatball sandwiches the next night. Superb! When I make them again, I'll bake -- as per other reviews -- to save prep time.

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/mini-turkey-meatballs-recipe.html? oc=linkbackAmazing--we used parmigiano reggiano, and asiago instead of the pecorino--the affect was Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/mini-turkey-meatballs-recipe.html? oc=linkback This was easy and everyone enjoyed it! I baked the meatballs at 400 degrees for 20 minutes, makes it a touch healthier and less messy.

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/mini-turkey-meatballs-recipe.html? oc=linkback

Squash s
1) 2) 8) ;) ) <) 7) #) 9) 10) 11) 12) 18) 1;) 9 Preheat oven to 8 0 9 !ut the s:uash in half and scra+e out the seeds) 9 Place in a casserole dish, cut side do%n and +our in %ater) 9 /tea" in the oven for about an hour) 9 &dd s+a'hetti sauce into a sauce+an) 9 &dd in the ve'etables) 9 !ook over "ediu" hi'h heat) 9 =rin' to a boil then si""er to about an hour until ve'etables are tender) 9 /tir in +arsley and ore'ano) 9&d,ust seasonin's) &dd salt and +e++er if desired) 9>e"ove fro" heat) 9>e"ove s:uash fro" the oven and let it cool off) 9/cra+e s:uash into a bo%l or casserole dish usin' a fork) 9To serve, +lace the s:uash on a +late and to+ %ith s+a'hetti sauce) 1 )9 /+rinkle on +ar"esan cheese if desired) .otes

Turkey Meatballs =y =er'y &dded ?uly 11, 2002 @ >eci+e A889;; !ate'ories: Poultry B'' B''sCdairyMore >eci+e >atin's D >evie%sE1209 PhotosE1<9 Photo by Derf 1C1< Photos of Turkey Meatballs"ore+hotos

>ate it5 @ >ead 120 >evie%s Total Ti"e: Pre+ Ti"e: !ook Ti"e: 21 "ins 1 "ins < "ins =er'yFs .ote: Guick, easy li'ht flavor) ( en,oy these %ith a 'reen salad) Hite cookin' so 'reat for the %aistline Print >eci+e7ull /creen /&$B T0(/ >B!(PB T6: !ookbook Menu

Meal Planner/ho++in' Hist M&.&IB T0(/ >B!(PB: &dd a Private .ote /ub"it a !orrection&sk a Guestion /0&>B T0(/ >B!(PB: /end via B"ail/end to Mobile (n'redients: /erves: <Yield: 80 "eatballsJnits: J/ @ Metric 1 lb lean 'round turkey 8 'arlic cloves, "inced 1C; cu+ onion, finely cho++ed 1C; cu+ +arsley, cho++ed 1C2 teas+oon salt 1C2 teas+oon +e++er 1C2 teas+oon ore'ano 1 e'', beaten 1C2 cu+ dry breadcru"bs Directions: 1 MiK all the in'redients and sha+e into 80 "eatballs a++roKi"ately 1L across) 2 /+ray a nonstick +an li'htly %ith ve''ie oil) 8 !ook the "eatballs for 2< "inutes or until cooked throu'h and nicely bro%ned on the outside You %ill likely have to re+eat the +rocess for a second batch unless you have one bi' fry+an5 You Mi'ht &ls >ead "ore: Ma hrefNLhtt+:CC%%%)food)co"Creci+eCturkey2"eatballs2889;;3 ocNlinkbackLOhtt+:CC%%%)food)co"Creci+eCturkey2"eatballs2889;;3ocNlinkbackMCaO

sicillian italian turkey meatballs

ingredients
4 to 6 ser ings

Meatballs 1 cup plain bread crumbs ! cup whole milk, at room temperature 2 large eggs, at room temperature 1 small onion, "inely chopped# $ cup "inely grated %armesan cheese ! cup chopped "resh basil lea es ! cup chopped "resh &talian parsley lea es 1 tablespoon tomato paste 2 clo es garlic, minced ' teaspoon kosher salt $ teaspoon "reshly ground black pepper 1 pound ground dark turkey meat 1 pound spicy &talian turkey sausage links, casings remo ed ()tra* irgin oli e oil, "or drizzling Sauce ! cup e)tra* irgin oli e oil 1 large onion, "inely chopped 1 teaspoon kosher salt $ teaspoon "reshly ground black pepper

Meatballs 1 cup plain bread crumbs ! cup whole milk, at room temperature 2 large eggs, at room temperature 1 small onion, "inely chopped# $ cup "inely grated %armesan cheese ! cup chopped "resh basil lea es ! cup chopped "resh &talian parsley lea es 1 tablespoon tomato paste 2 clo es garlic, minced ' teaspoon kosher salt $ teaspoon "reshly ground black pepper 1 pound ground dark turkey meat 1 pound spicy &talian turkey sausage links, casings remo ed ()tra* irgin oli e oil, "or drizzling 3 large garlic clo es, smashed and peeled 2 teaspoons dried oregano 2 teaspoons "inely ground "ennel seeds 2 +2,*ounce- cans crushed tomatoes ' cup chopped "resh basil lea es

Meatballs 1 cup plain bread crumbs ! cup whole milk, at room temperature 2 large eggs, at room temperature 1 small onion, "inely chopped# $ cup "inely grated %armesan cheese ! cup chopped "resh basil lea es ! cup chopped "resh &talian parsley lea es 1 tablespoon tomato paste 2 clo es garlic, minced ' teaspoon kosher salt $ teaspoon "reshly ground black pepper 1 pound ground dark turkey meat 1 pound spicy &talian turkey sausage links, casings remo ed ()tra* irgin oli e oil, "or drizzling $ cup low*sodium chicken broth

instructions
Meatballs %reheat the o en to 4.. degrees /. &n a large bowl, combine the bread crumbs, milk, eggs, onion, %armesan cheese, basil, parsley, tomato paste, garlic, salt, and pepper. 0sing a wooden spoon, stir to blend. 1dd the ground turkey and sausage meat. 0sing "ingers gently mi) all the ingredients until thoroughly combined. 0sing a 1*ounce cookie scoop or a small ice cream scoop, "orm the meat mi)ture into 1122*inch balls +about 22 to 24 meatballs-. %lace the meatballs on a hea y non*stick baking sheet, spacing apart. 3rizzle with oli e oil and bake "or 15 minutes until cooked through. Sauce 4eat the oli e oil in a large deep skillet with 2*inch*high sides o er medium* high heat. 1dd the onions, garlic, salt, and pepper. 5ook "or 5 to 6 minutes. 1dd the crushed tomatoes, oregano, "ennel, and 122 cup basil. 6ring to simmer. 5ook o er medium heat until the sauce thickens slightly, stirring occasionally, about 15 to 2. minutes. Stir in the remaining 124 cup basil. 1d7ust the seasoning with more salt and pepper, i" desired. 1dd the meatballs to the tomato sauce and simmer until the meatballs are heated through, about 1. minutes. 8hin the sauce with chicken stock, 124 cup at a time, i" needed. Ser e with grated %armesan cheese alongside.

cook's notes
9ou can either "inely chop the onion by hand or in a "ood processor. 5oarsely chop the onion and add them to the processor bowl. %ulse until "inely chopped.

4 Photos

Italian Turkey Meatballs

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Read Reviews (9A)

4B9 Recipe b% Melt )rganic Butter% Spread M$hese lean meatballs are #illed with the #la.ors o# 0tal% with #resh herbs2 parmesan cheese2 and seasoned bread crumbs,M

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+ast and +riendl% Meatballs

Original recipe makes 30 meatballs(hange Ser.ings

/ /H4 pounds ground lean tur e%

/H5 cup shredded Parmesan cheese

4H9 cup dr% 0talian bread crumbs

/H9 cup chopped #resh parsle%

9 tablespoons chopped #resh oregano

4 teaspoons chopped #resh rosemar%

/ teaspoon dr% mustard

/H5 cup tomato sauce

/H5 teaspoon salt

/H4 teaspoon crushed red pepper

9 garlic clo.es2 minced

4 teaspoons MeltN )rganic Butter% Spread2 so#tened

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Directions

1. 2.

Preheat the o.en to 566 degrees, (ombine all the ingredients together except #or the MeltNO stir well in a bowl, +orm around 96 balls out o# the mixture, Put them on a broiler pan coated with the melted Melt, Ba e around /; minutes or until a cut meatball shows no pin inside, Ser.e with pasta and sauce or place on a sandwich,

Roasted spaghetti sCuash

On the night you serve this meal heat the oven to 450 degrees F and cover a baking sheet with foil. Split the squash in half and scoop out the seeds, then season with salt and pepper and place cut-side down on baking sheet or sheets. Roast the squash 45 to 60 minutes, until very tender. Once the squash has been roasting 30 minutes, reheat the sauce over medium heat to a bubble, then reduce the heat to low and keep it warm. Turn the roasted squash over and shred each half with a fork turning the flesh into what looks like a yellow boat filled with spaghetti, drizzle the hot squash with a little extra-virgin olive oil and adjust the seasoning, top with lots of marinara and garnish with shredded cheese. Serve each "boat" on a platter and eat the squash and sauce right from the skin of the squash.

Read more at: http://www.foodnetwork.com/recipes/rachael-ray/spicy-roasted-tomato-marinara-with-

=oys, ri'ht3 &t least he*s eatin' so ( 'uess ( can*t co"+lain too "uch5

/o as you can tell fro" the chicken +esto ( "ade not too lon' a'o, ( love "akin' a chicken salad ty+e "iKture and li'htenin' it u+ %ith Ireek yo'urt E"y ne% obsession9) &nd that*s eKactly %hat ( did here %ith a blend of so "any fun in'redients, fro" the tart a++les, to the s%eet cranberries and the ,uicy, +lu"+ 'ra+es) -ith so"e freshly s:uee1ed le"on ,uice and 'arlic +o%der, you %on*t be "issin' the "ayo at all5 3rint

GREEK YOGURT CHICKEN SALAD SANDWICH

Prep Time14 'inute" Total Time14 'inute" Yield5 "er$in%"

From the plump grapes and fresh apples to the sweet cranberries, this lightened up sandwich wont even taste healthy!

INGREDIENTS

1 p un# c (e# chic(en bre!"t) "hre##e# 1/2 cup #ice# re# ni n 1/2 cup #ice# !pple 2/3 cup %r!pe") h!l$e# 1/3 cup #rie# cr!nberrie" 1/5 cup "lice# !l' n#" 1/2 cup pl!in +ree( y %urt 1 t!ble"p 1/2 te!"p n ,re"hly "6uee.e# le' n 0uice) r ' re) t t!"te n %!rlic p &#er

7 "her "!lt !n# ,re"hly %r un# bl!c( pepper 5 r ll" ci!b!tt! bre!#) t !"te#) , r "er$in%
Spread on Some Smooth .uttery 1oodness

INSTRU TI!NS

In ! l!r%e b &l) c 'bine chic(en) re# ni n) !pple) %r!pe") #rie# cr!nberrie" r curr!nt") "lice# !l' n#") +ree( y %urt) le' n 0uice) %!rlic p &#er) "!lt !n# pepper) t t!"te* Ser$e "!n#&iche" n ci!b!tt! bre!# &ith chic(en 'i8ture*
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Chicken Potpie Recipe photo by Taste of Home

!hicken Pot+ie >eci+e

>ead >evie%s E7;9

Chock-full of chicken, potatoes, peas and corn, this autumn favorite makes two golden pies, so you can serve one at supper and save the other for a busy night. These potpies are perfect for company or a potluck. "ohnson, #akersfield, California !aren

=et a ne. recipe in your inbo- each day .ith the >;:: ;ecipe of the ?ay <e.sletter @
)dd to ;ecipe !o- ,rint :mail a >riend

T9T)A TI(:0 Pre+: ;0 "in) =ake: 8 "in) P standin' ()#:&0 1< servin's

Ingredients

2 cu+s diced +eeled +otatoes

128C; cu+s sliced carrots

1 cu+ butter, cubed

2C8 cu+ cho++ed onion

1 cu+ all2+ur+ose flour

128C; teas+oons salt

1 teas+oon dried thy"e

8C; teas+oon +e++er

8 cu+s chicken broth

121C2 cu+s "ilk

; cu+s cubed cooked chicken

1 cu+ fro1en +eas

1 cu+ fro1en corn

2 +acka'es E1;)1 ounces each9 refri'erated +ie +astry

Savings in Tampa, FL 33647 'hange Bip

(y &a2ings )dd to =rocery Aist

Nutritional Facts
1 servin' e:uals ;7 calories, 2# ' fat E1; ' saturated fat9, 7; "' cholesterol, 7<# "' sodiu", ;1 ' carbohydrate, 2 ' fiber, 1 ' +rotein)

Directions
1. Preheat oven to ;2 Q) Place +otatoes and carrots in a lar'e sauce+anR add %ater to cover) =rin' to a boil) >educe heatR cook, covered, #210 "inutes or until ve'etables are cris+2 tenderR drain) 2. (n a lar'e skillet, heat butter over "ediu"2hi'h heat) &dd onionR cook and stir until tender) /tir in flour and seasonin's until blended) Iradually stir in broth and "ilk) =rin' to a boil, stirrin' constantlyR cook and stir 2 "inutes or until thickened) /tir in chicken, +eas, corn and +otato "iKtureR re"ove fro" heat) 3. Jnroll a +astry sheet into each of t%o 92in) +ie +latesR tri" even %ith ri"s) &dd chicken "iKture) Jnroll re"ainin' +astryR +lace over fillin') Tri", seal and flute ed'es) !ut slits in to+s) 4. =ake 8 2;0 "inutes or until crust is li'htly bro%ned) Het stand 1 "inutes before cuttin') 6ield0 2 +ot+ies E# servin's each9)
>reeCe option0 !over and free1e unbaked +ies) To use, re"ove fro" free1er 80 "inutes before bakin' Edo not tha%9) Preheat oven to ;2 Q) Place +ies on bakin' sheetsR cover ed'es loosely %ith foil) =ake 80 "inutes) >educe oven settin' to 8 0QR bake 702#0 "inutes lon'er or until crust is 'olden bro%n and a ther"o"eter inserted in center reads 1< Q)
6ri'inally +ublished a