Pan-Roasted Chicken with Lemon-Garlic Green Beans

Pan-Roasted Chicken With Lemon-Garlic Green Beans
The original recipe can be found here on Real Simple.

Ingredients

• 6 tablespoons olive oil
• 2 lemons, 1 thinly sliced, 1 juiced
• 4 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 pound trimmed green beans
• 8 small red potatoes, quartered
• 4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

Directions

Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat.

Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans.

Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.

Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

Posted by : Heather

SLOW COOKER ROAST

SLOW COOKER ROAST

Roast (I use whatever is on sale!)
      size determined by your family and whether you want leftovers :-)
1 pkg Onion Soup Mix
2 Family Size cans Cream of Mushroom Soup
1 Soup Can of water

Put Roast in slow cooker and sprinkle onion soup on top. Cook on High 4-6 hours or LOW 8 hours.

About 2-3 hours before serving add soup and water. Stir.

Serve over rice.

Sopapilla Cheese Cake

Sopapilla Cheese Cake2 Crescent Rolls
2 Cream Cheese, original - Philadelphia - oz 8
1-1/4 cups Sugar, divided
1 tsp Vanilla
1 - 2 tsp Cinnamon, ground

Spread 1 can crescent rolls in 9x13 loaf dish
Beat Cream Cheese, 1 cup sugar, and vanilla and spread on top of crescent
rolls.
Spread 2nd can of crescent rolls on top of cheese mixture.
Mix 1/4 cup sugar and cinnamon and spread on top of crescent rolls.
Drizzle melted butter over top.
Bake 350 degreese for 30-40 minutes.
Cut in squares after cooled and serve.

From: Laura Byrd

Ham with Pineapple

Ham with Pineapplelarge Ham
1 can Pineapple slices
1/2 bottle Cloves. whole

attach pineapple with cloves and cook ham according to package directions.

Baked Turkey

This recipe is really hard.... ;-) well it is if you don't have patience!

Baked Turkey8-24 lbs Turkey, thaw if frozen
1 bag NF Oven Bag
1 tbsp Flour (all-purpose)

Follow directions on box for Oven Bag.

Green Bean Casserole

Green Bean Casserole2 cans drained Green Beans
3/4 cup Milk
1 can Cream of Mushroom Soup
1/8 tsp Black Pepper
1 can French Fried Onions

Combine beans, milik, soup, pepper, and 1/2 can French Fried Onions; Pour
into a 1 1/2 quart casserole dish. Bake uncovered at 350 degrees for 30
minutes. Top with remaining onions and bake for 5 minutes longer.

(Optional: use 18 oz of frozen green beans)

Corn Casserole

Corn Casserole1 can Corn, Cream-style
1 can Corn, whole kernel - Can (SB)
1 stick, melted Butter - sticks (salted)
1 Egg(s)
1/2 cup Water
1 Cornbread Mix
1 small chopped Onion

Mix all ingredients together (add salt and pepper to taste) and pour into a
baking dish. Bake at 350 degrees for 45 minutes.