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Recipes made in the Oven

Chicken Taco Rice Skillet

Add to ❤ Favorites This Chicken Taco Rice Skillet makes the perfect flavor packed weeknight dinner! Ingredients for 6 servings 3 tablespoons extra virgin olive oil 1 cup finely chopped white onion 1 tablespoon minced garlic 5 boneless skinless chicken thighs 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 packet Old El Paso Chicken Taco Seasoning, divided 2 cups dry rice, white or brown 1 cup black beans 1 cup sweet corn 1 cup chopped fresh cilantro leaves Read the Instructions here  

Easy Homemade Granola

Add to ❤ Favorites Ingredients for 12 servings 3 cups old-fashioned oats 1 1/2 cups chopped nuts (See Kelly’s Note) 1/2 cup honey 1/3 cup vegetable oil 2 large egg whites 2 Tablespoons packed light brown sugar 1/2 teaspoon ground cinnamon 2 teaspoons vanilla extract 1/2 cup dried cranberries or raisins Read the Instructions here  

Roasted Lemon Parmesan Broccoli

Add to ❤ Favorites Ingredients for 2 servings 12 ounces bag of broccoli florets (2-3 cups of raw florets) 1 small lemon, juiced ¼ cup grated parmesan cheese, divided 1 tablespoons olive oil ¼ teaspoon salt, or to taste ¼ teaspoon pepper, or to taste Cooking spray Read the Instructions here  

Roasted Mushrooms with Garlic and Rosemary

Add to ❤ Favorites A healthier version of the steakhouse classic, mushrooms are roasted in olive oil then tossed with minced rosemary and garlic. Ingredients for 4 servings 2 pounds whole white mushrooms 2 tablespoons olive oil extra virgin 1 teaspoon salt 1/2 teaspoon pepper 2 cloves garlic minced 1 tablespoon fresh rosemary minced Read the Instructions here  

Sheet Pan Pesto Salmon with Asparagus and Tomatoes

Add to ❤ Favorites This supper is quick, and easy, but doesn’t scrimp on taste. A perfect weekday supper the whole family will love. Ingredients for 4 servings 1 bunch asparagus 1 cup grape tomatoes 3 cloves garlic, minced 2 tablespoons olive oil Kosher salt Fresh cracked black pepper 4 (6-ounce) salmon fillets 1/2 cup plain Greek yogurt (recommend Greek Gods) 2 tablespoons pesto (homemade or store bought) Grated Parmesan cheese 6 basil leaves, cut in chiffonade (optional) Read the Instructions here  

Homemade Hot Pockets

Add to ❤ Favorites Ingredients for 8 servings Dough: 1/4 ounce yeast (1 envelope) 1 1/4 cups warm water (100-110ºF) 1 teaspoon sugar 1 teaspoon salt 3 cups bread flour few drops oil Filling: 1 teaspoon oil 1 cup diced onion 1 clove garlic, minced 2 teaspoons chili powder 1 teaspoon ground cumin 1/2 pound lean ground beef 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 cup salsa 1 cup refried beans 4 ounces cheese, cut into 8 slices Read the Instructions here  

Baked Butternut Squash Risotto

Add to ❤ Favorites Ingredients 2 Tablespoons extra-virgin olive oil 1/2 cup finely diced onion 2 garlic cloves, grated 1 teaspoon finely chopped fresh rosemary 1 1/2 cups Arborio rice Coarse salt and ground pepper, to taste 1/2 cup dry white wine 4 cups peeled and diced butternut squash 4 cups vegetable stock Freshly grated Parmesan cheese, for garnish, optional Read the Instructions here  

Zucchini Slice

Add to ❤ Favorites Ingredients for 8 servings 1 onion, peeled and quartered 1 garlic clove, peeled 100g carrot, grated and excess water squeezed out 200g zucchini, grated and excess water squeezed out 1 Tbsp parsley 6 eggs 100g parmesan cheese 30g self raising flour or GF equivalent 2 Tbsp oil or melted butter 2 Tbsp milk of choice salt and pepper, to taste Read the Instructions here  

Chinese Crispy Pork Belly

Add to ❤ Favorites The Chinese are the undisputed king of crispy pork belly, and this is how they make it! Ingredients 800 – 1.2kg / 1.6 – 2.4 lb pork belly, skin on 1½ tbsp Chinese cooking wine 1 tsp Chinese five spice powder 1 tsp white pepper 1 tsp salt 1 tbsp white vinegar 200g / 7 oz rock salt Read the Instructions here  

Chicken and Parmesan Pinwheel

Add to ❤ Favorites Ingredients for 16 pinwheels 2 sheets of puff pastry 1 onion, peeled and quartered 2 garlic, peeled 100g carrot 10g spinach 100g parmasen cheese 500g chicken mince slat and pepper, to taste 1 egg, lightly beaten Read the Instructions here  

One Pan Roasted Fish and Vegetables

Add to ❤ Favorites This delightful dish is brimming with the flavours of summer, celebrating the colours of the seasons bounty with gorgeous capsicums of red and yellow, gleeful green zucchinis, and deeply dark eggplants, which provide complimentary flavours and all boast the different micronutrients that natures rainbow provides. Ingredients for 4 servings 4 x 120 g (41/4 oz) thick white fish fillets (such as barramundi or cod) juice of 1 lemon Celtic sea salt and freshly ground black pepper, to taste a few rosemary sprigs a few thyme sprigs 2 brown onions, cut into wedges (optional) 4 garlic cloves 2 zucchini (courgettes), thickly sliced lengthways 1 small eggplant (aubergine), cut into large dice 2 red capsicums (peppers), cut into wedges 2 large orange or yellow capsicums (peppers), cut into large wedges 1 tablespoon extra virgin olive oil 2 teaspoons dried oregano 2 teaspoons dried thyme 1 teaspoon ground cumin 1/2 teaspoon chilli flakes thin lemon wedges, to serve (optional) Read the Instructions here  

Sweet Potato Pickle Salad

Add to ❤ Favorites Ingredients Medium sweet potato Oil 1tsp caraway seeds 2 medium or 10 mini dill pickles 1 red chilli 3-4 tsp fresh mint 2tbs apple cider vinegar 1/4 cup olive oil 1tsp caster sugar Read the Instructions here