HERBED HARVEST VEGETABLE CASSEROLE
I belong to a cooking club, so I try a lot of new recipes. This one has become one of my favorites. I hope your family enjoys it as much as mine does! -Netty Dyck, St. Catharines, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 1h55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Grease a 2-1/2-qt. baking dish and arrange half the potato slices in overlapping rows. Dot with half the butter. Sprinkle with half the sage, tarragon, peppers, onion, rice and zucchini. Dot with remaining butter and repeat layering. , Cover and bake at 350° for 1-1/2 hours or until potatoes are tender. Uncover; top with tomato slices and cheese. Bake 10 minutes longer or until tomatoes are warm and cheese is melted. Remove from oven; cover and let stand for 10 minutes before serving.
Nutrition Facts : Calories 206 calories, Fat 10g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 105mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 4g fiber), Protein 7g protein.
HARVEST CHICKEN
This chicken has become a Sunday-dinner standby around our house. Friends and family always comment on the fresh combination of asparagus, carrots, potatoes and chicken.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag, combine flour and paprika; set aside 2 tablespoons. Add chicken; seal bag and turn to coat., In a large skillet, brown chicken in oil over medium heat. Drain and set chicken aside. In the same skillet combine 3/4 cup broth, dill, salt if desired, basil and pepper ; bring to a boil. Add potatoes and carrots. Reduce heat; cover and simmer for 10 minutes. , Add chicken; cook for 10 minutes. Add asparagus; cook 15-20 minutes or until a thermometer reads 170° and vegetables are tender. , In a small bowl, combine reserved flour mixture and remaining broth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Sprinkle with parsley.
Nutrition Facts : Calories 362 calories, Fat 8g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 479mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges
NOVEMBER HARVEST CASSEROLE
This casserole is perfect for Thanksgiving or any other fall meal. The sweetness of the squash and the potatoes are a pleasant combination. I make this recipe with apple Gouda chicken sausages from Costco® but any other chicken sausage will do the trick. I originally created this recipe by combining extras in the fridge that needed to be cooked. Now, it is a staple in our home and everyone loves it!
Provided by crystallynn
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h45m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place butternut squash and sweet potatoes cut-side down on the baking sheet.
- Bake in the preheated oven until softened, about 30 minutes. Cool until easily handled, 5 to 10 minutes. Scoop flesh out of the skins; place in a 9x13-inch casserole dish.
- Bring water and salt to a boil in a small saucepan. Stir in couscous; simmer over medium-high heat until couscous is soft, about 5 minutes. Drain excess water.
- Stir couscous, sausage, green bell pepper, and green onion into the casserole dish. Sprinkle mozzarella cheese on top. Cover casserole dish tightly with aluminum foil.
- Bake in the preheated oven until hot and bubbly, 30 to 40 minutes.
Nutrition Facts : Calories 308.6 calories, Carbohydrate 40.9 g, Cholesterol 61.5 mg, Fat 9.7 g, Fiber 6.5 g, Protein 17.5 g, SaturatedFat 4.3 g, Sodium 396.2 mg, Sugar 3.9 g
HARVEST CHICKEN & VEGETABLE BAKE
Crispy chicken and savory vegetables all bake together in this effortless one-pan dish.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield Makes 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400ºF. Toss vegetables with dressing; spoon into half of 13x9-inch baking dish.
- Bake 30 min., stirring after 15 min. Coat chicken with coating mix as directed on package. Arrange chicken in single layer next to vegetables. Bake 20 min.
- Sprinkle with cheese; bake an additional 5 min. or until chicken is cooked through (170ºF) and vegetables are tender.
Nutrition Facts : Calories 340, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 75 mg, Sodium 1070 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 31 g
PARMESAN HARVEST VEGGIE BAKE RECIPE
This Parmesan Harvest Veggie Bake is so easy to make and full of flavor.
Provided by Kendra Murdock
Categories Side Dish
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Cut zucchinis, yellow squash, and tomatoes into thin slices.
- Lay them in a 9x13 pan alternating the order of zucchinis, yellow squash and tomatoes, in rows.
- Drizzle olive oil over the vegetables, and sprinkle Parmesan cheese, garlic salt, and black pepper.
- Place in oven and cook for 30 minutes or until the zucchini becomes flimsy and soft.
Nutrition Facts : Calories 94 kcal, Carbohydrate 5 g, Protein 6 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 982 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
HARVEST CHICKEN BAKE
Make and share this Harvest Chicken Bake recipe from Food.com.
Provided by Chef Sharon 15
Categories One Dish Meal
Time 1h20m
Yield 1 large casserole, 4-8 serving(s)
Number Of Ingredients 11
Steps:
- Mix soup with milk and add to rice and seasonings, place into glass 9 x 13" greased baking dish.
- Spread evenly with vegetables over the rice mixture.
- Place chicken pieces over the vegetables.
- Sprinkle with parmesan and additional seasonings to taste.
- Cover.
- Bake at 400' for until chicken is cooked through and rice is tender, approximately 50 minutes.
- Remove cover and broil until cheese is golden, about 3 minutes.
Nutrition Facts : Calories 671.6, Fat 18.2, SaturatedFat 7.1, Cholesterol 95.3, Sodium 1183.1, Carbohydrate 80.9, Fiber 3.8, Sugar 6.9, Protein 45.5
AUTUMN CHICKEN WITH HARVEST VEGETABLES
It's Autumn. There's leaves all over the ground, and the garden needs to be put to bed for the winter. After a hard day outside in the crisp air, you open the door to the hearty aroma of chicken, vegetables fresh from the harvest, and fresh thyme. This dish will warm your bones, fill your tummy and make you smile inside and out. Very easy to prepare. Winning recipe in the 2008 Craze-E Crockpot Cooking Contest.
Provided by Diana 2
Time 6h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix together prepared squash, parsnips, celery and carrots. Place into the bowl of a crockpot.
- Separate the leek slices into rings, and arrange over the vegetable mixture. Sprinkle with cranberries, then place the chicken thighs on top.
- Mix broth with the salt and pepper, and pour over the contents. Lay the sprigs of thyme on top.
- Cover and cook on LOW for 6 to 7 hours or until the meat has completely cooked. This will depend largely on the size the of thighs.
- Remove the chicken from the pot, and set aside. Turn crockpot to HIGH.
- In a small cup, mix together the cornstarch and cold water. Stir into the vegetables and broth. Return the chicken to the pot.
- Cook on high for approximately 20 minutes, to thicken the sauce.
- Serve with fresh bread -- bought from the store of course, because you've already worked hard enough today. :).
Nutrition Facts : Calories 101.5, Fat 1.9, SaturatedFat 0.5, Cholesterol 34, Sodium 452.4, Carbohydrate 11.8, Fiber 2.3, Sugar 3.2, Protein 9.6
HARVEST CHICKEN & VEGETABLE BAKE
Crispy chicken and savory vegetables all bake together in this effortless one-pan dish.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield Makes 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400ºF. Toss vegetables with dressing; spoon into half of 13x9-inch baking dish.
- Bake 30 min., stirring after 15 min. Coat chicken with coating mix as directed on package. Arrange chicken in single layer next to vegetables. Bake 20 min.
- Sprinkle with cheese; bake an additional 5 min. or until chicken is cooked through (170ºF) and vegetables are tender.
Nutrition Facts : Calories 340, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 75 mg, Sodium 1070 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 31 g
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