Reynolds® Parchment Paper
Onion, cut into 1/2 -inch wedges
Zucchini, sliced 1/2-inch thick
Yellow squash, sliced 1/2-inch thick
Red bell pepper, sliced 1/2-inch thick
|6.||Olive oil||2 tablespoons|
Dried Italian seasoning*
Salt and pepper to taste
1 . Stage
Preheat oven to 400 degrees F.
2 . Stage
Line a shallow baking pan with Reynolds® Parchment Paper.
3 . Stage
Place vegetables in a large bowl. Add olive oil, seasoning or herbs, salt and pepper and toss to coat.
4 . Stage
Spread vegetables in a single layer in the parchment paper-lined pan. Sprinkle additional Italian seasonings or fresh herbs on top of the vegetables, if desired.
5 . Stage
Place pan of vegetables into the oven on the top rack.
6 . Stage
Bake 15 minutes or until vegetables are crisp-tender.
7 . Stage
Squeeze lemon over vegetables for even more flavor. Whitney and Ashley's Flawless Roasted Vegetables.
1 . Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil once hot; add bell peppers and onion. Saute until tender, about 5 minutes. Add beef substitute; stir and break into crumbles. Cook and stir until browned, 5 to 7 minutes. Stir in diced tomatoes, tomato sauce, and taco seasoning until combined.
2 . Pour chicken broth and rice into the pot. Hit Cancel. Seal and lock the lid into place.
3 . Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
4 . Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve immediately and garnish with Mexican cheese, sour cream, black olives, and avocado.
1 . First, prepare the dumplings. Mash potatoes, add some salt, egg and flour. Stir until smooth. Grate the carrots on a coarse grater, cut the onions into cubes and fry the vegetables in butter until soft. Bring the water to a boil, add vegetables, washed buckwheat, salt and spices to your taste. Cook until the buckwheat is ready, then use two spoons to form the dumplings and lower them into the pan.
2 . Cook after boiling for 5 minutes. Optionally add your favorite greens.
3 . Bon Appetit!!!
1 . Rinse and chop celery.
2 . Peel the apple from the skin and core, peel the oranges, remove the seeds and white partitions. Dice. Grind until smooth, add peppermint, nutmeg and honey.
3 . Pour into glasses and serve. If the smoothie is too thick then add a little purified water.
4 . A celery and orange smoothie is very aromatic, refreshing, tasty and light, as well as low in calories. Such a drink is perfect as a snack and fills you with energy and vigor. It’s better not to drink such drinks on an empty stomach in the morning since it is quite acidic and can cause stomach irritation, you can add an apple to your taste because it softens the drink a little.
1 . Preheat oven to 500 degrees F (260 degrees C). Coat a 9x13 inch baking dish with non-stick cooking spray.
2 . In a medium bowl, marinate the fish fillets in the salad dressing for a few minutes.
3 . Toss the shredded cheese and crushed chips together. Place the marinated fish fillets in the prepared baking dish and top with the cheese/chip mixture. Discard the leftover marinade.
4 . Bake, uncovered in the preheated oven for 8 to 10 minutes or until the fish can be flaked with a fork.
1 . Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with parchment paper.
2 . Mix almonds, cranberries, peanuts, and candy pieces together to make trail mix.
3 . Mix oats, flour, brown sugar, baking soda, and salt together in a large bowl. Beat in butter, honey, egg, and vanilla extract using an electric mixer or wooden spoon until dough is thoroughly combined. Fold in trail mix.
4 . Drop tablespoonfuls of cookie dough onto the prepared cookie sheets.
5 . Bake in the preheated oven until edges are set and bottoms of cookies are golden brown, about 8 minutes. Cool on wire racks.
1 . Combine chicken, pork, jalapeno peppers, cilantro, garlic, and soy sauce in a bowl. Mix well and form into 12 small patties. Place on a platter and brush with olive oil. Sprinkle with salt and pepper.
2 . Preheat an outdoor grill for high heat and lightly oil the grate.
3 . Place patties on the grill and cook, covered, until browned, 3 to 4 minutes per side. Do not press down. Place patties inside slider buns.
4 . Mix ranch dressing, mayonnaise, and salsa together to make spicy ranch dressing. Serve alongside sliders.
1 . Preheat the oven to 375 degrees F (190 degrees C).
2 . Place spaghetti squash in a baking dish, cut-side up. Combine butter, olive oil, honey, ginger, garlic, and chile flakes in a small bowl. Spread mixture evenly on the cut side of the spaghetti squash; pour any extra mixture in the center of each squash. Lightly sprinkle with kosher salt.
3 . Bake in the preheated oven until soft, about 1 hour.
4 . Scrape the squash into strands with 2 forks and mix with the seasoned butter in each squash. Serve warm.
1 . Preheat oven to 350 degrees F (175 degrees C). Line 2 bread pans with parchment paper or spray with cooking spray.
2 . Whisk zucchini, oil, 1 cup white sugar, brown sugar, eggs, and vanilla extract together in a bowl until well mixed. Combine all-purpose flour, whole wheat flour, baking soda, salt, 1 teaspoon cinnamon, and baking powder together in a separate bowl. Gradually stir flour mixture into zucchini mixture until batter is just combined; fold in plums. Pour batter into the prepared pans.
3 . Mix 1 tablespoon white sugar and 1 teaspoon cinnamon together in a small bowl; sprinkle over batter.
4 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
1 . Remove refrigerated pie crust from package, and follow manufacturer's suggestions for unrolling crust. Set aside.
2 . Combine nutmeg, ginger, and 2 tablespoons sugar in a small bowl.
3 . Peel, quarter, and core 4 pears. Slice each quarter into 3 slices, from core end to bottom, and place in a large bowl. Cut remaining pear in half; peel, and core one half and add to the bowl. Peel, core, and slice the other half as directed above and add to the bowl. Drizzle pears with bourbon and sprinkle with spice-sugar mix, tossing to evenly coat.
4 . Melt butter in a 9-inch cast-iron skillet over medium heat. Add 2/3 cup white sugar and salt to the melted butter, stirring to combine until mixture bubbles, 2 to 3 minutes. Place the single pear half in the center of the skillet. Fan remaining pear slices around the center, core end to the outside of the skillet and stem end toward the center. If possible, turn the pieces in the same direction. Keep adding pear slices, filling in any gaps, until they are all in the skillet.
5 . Reduce heat to medium-low. Cook, undisturbed, until pears are fork-tender and color develops to the liquid, about 20 minutes.
6 . Preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet on a rack in the lower third of the oven.
7 . Remove skillet from heat and place unbaked pie shell on top of the fruit, using a fork to tuck the edges of the pie shell toward the bottom of the skillet. Place skillet on the prepared baking sheet in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C).
8 . Bake until crust is brown, 28 to 30 minutes. Remove from oven. Place a heat-safe plate, larger than the skillet, upside down over the crust.
9 . Use oven mitts to grab the plate and skillet together and quickly flip the skillet contents onto the plate; this move is tricky and requires some forearm strength and dexterity. After the flip, if the contents are not centered on the plate, use a spatula to gently move to the center. Add any fruit that remained in the skillet, and drizzle any remaining liquid over the top of the tarte tatin.
10 . Allow to sit 15-20 minutes, then serve warm.
1 . Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Place the bacon slices on a paper towel-lined plate.
2 . Add the chopped green onions to the bacon grease; cook and stir for about a minute or until the onions reach your desired tenderness. Pour the onions and bacon grease over the lettuce and toss lightly. Crumble the bacon and add it to the lettuce. Serve immediately.
1 . Scoop out ulu flesh and place in a blender. Add eggs, milk, baking powder, cinnamon, nutmeg, and vanilla extract. Blend batter until smooth.
2 . Heat coconut oil in a griddle over medium heat. Pour up to 1/4 cup batter onto the griddle; reduce heat to low and cook, covered, until edges are set, about 3 minutes. Turn over and cook until pancake is browned on other side, about 2 minutes. Repeat with remaining batter.
1 . Bring water and rice mix to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 22 minutes. Transfer rice to a bowl to cool.
2 . Bring a pot of water to a boil; cook peas in the boiling water until just cooked, about 2 minutes. Drain and cool.
3 . Mix cooled peas, artichoke hearts, olives, tomatoes, parsley, and green onions into cooled rice mixture.
4 . Blend vinegar, canola oil, and sugar together in a blender or shake in a covered bottle until dressing is emulsified and creamy. Drizzle dressing over salad and toss to coat. Refrigerate salad until ready to serve.