Autumnsbestmulligatawnychicken Recipes
AUTUMN RAINBOW SHEET PAN DINNER
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
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
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
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
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
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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