Autumnsbestmulligatawnychicken Recipes

AUTUMN RAINBOW SHEET PAN DINNER

Autumn Rainbow Sheet Pan Dinner image

This delicious dish is not only nutritious but also beautiful!

Provided by Lindsey

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h42m

Yield 6

Number Of Ingredients 8

Ingredients

3 chicken breasts, halved
1 (12 ounce) bottle garlic rosemary citrus marinade (such as Stonewall Kitchen®
½ pound butternut squash, peeled and chopped
½ pound fresh brussels sprouts, halved
½ pound baby carrots
1 Gala apple - peeled, cored, and cut into 1/2-inch cubes
2 tablespoons olive oil
salt and freshly ground black pepper to taste

Steps:

Place chicken breast halves in a gallon-size resealable plastic bag and add marinade. Refrigerate for 1 hour.
Preheat oven to 450 degrees F (230 degrees C). Line a sheet pan with heavy-duty aluminum foil.
Place butternut squash, brussels sprouts, baby carrots, and apple on the sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Place marinated chicken breasts on top of vegetable-fruit mixture and drizzle with leftover marinade from bag.
Bake in the preheated oven until chicken is no longer pink and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Turn on the oven's broiler. Broil until vegetables are lightly browned, 2 to 3 minutes.

Nutrition Facts : Calories 342.3 calories, Carbohydrate 19.1 g, Cholesterol 112.9 mg, Fat 9.5 g, Fiber 3.8 g, Protein 43.2 g, SaturatedFat 2 g, Sodium 1114.5 mg, Sugar 10.8 g

AUTUMN SOUP

Autumn Soup image

I received this recipe from my daughter Janet. It's a wonderful way to enjoy fall's bounty...and it freezes well, too.-Irene Dee, Ogilvie, Minnesota

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 8-10 servings (2-1/2 quarts).

Number Of Ingredients 10

Ingredients

1 can (28 ounces) stewed tomatoes
1 pound ground beef
1 cup chopped onion
1 cup diced carrot
1 cup diced celery
1 cup diced peeled potato
1 cup diced peeled rutabaga
1 bay leaf
1/8 teaspoon dried basil
4 cups water

Steps:

Puree tomatoes in a blender; set aside. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomatoes and remaining ingredients. Bring to a boil; reduce heat and simmer 25-30 minutes or until the vegetables are tender. Discard bay leaf before serving.

Nutrition Facts : Calories 127 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 193mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 2g fiber), Protein 10g protein.

GRANDMA'S CUCUMBER AND ONION SALAD

Grandma's Cucumber and Onion Salad image

Both of my grandmothers made this salad every summer when their gardens produced baskets of cucumbers. It's a cool, fresh side dish for any meal. One of my grandmas omitted the green pepper and the celery seed. She also put ice in it to chill it quickly and cut the vinegar taste.

Provided by KBOVER

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 30m

Yield 14

Number Of Ingredients 8

Ingredients

7 cups sliced cucumbers
salt as needed
1 cup sliced onions
1 cup sliced green bell pepper
2 cups white sugar
1 cup white vinegar
1 tablespoon celery seed
2 teaspoons salt, or to taste

Steps:

Place cucumber slices in a colander and liberally sprinkle salt over cucumbers; set aside until water starts to release from cucumbers, about 15 minutes. Drain and rinse cucumbers.
Mix cucumbers, onions, and green bell pepper together in a bowl.
Whisk sugar, vinegar, celery seed, and 2 teaspoons salt together in a bowl until dressing is smooth; pour over cucumber mixture and stir until evenly coated.

Nutrition Facts : Calories 130.1 calories, Carbohydrate 32.9 g, Fat 0.2 g, Fiber 0.7 g, Protein 0.8 g, Sodium 335.1 mg, Sugar 30.5 g

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