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Recipes
Garlic and Rosemary Potatoes
Ingredients:
1½ pounds Red bliss potatoes (1 inch cubes))
4 cloves Garlic, fresh, minced
1 tablespoon Rosemary, dried
1 tablespoon Parsley, dried
2 tablespoons Olive oil
To taste Salt
To taste Pepper
Method of Preparation:
Preheat oven to 400° F.
Cut potatoes into 1 inch cubes and place in a mixing bowl. Add to the
potatoes garlic, rosemary, parsley and olive oil and mix well.
Place potatoes on a greased crumb tray then on top shelf of oven. Bake
for 20 minutes at 400°F, stirring occasionally during cooking. Add salt
and pepper to taste.
Makes about 4 servings.
Chicken and Vegetable Sauce
Ingredients:
4 large Chicken breasts, boneless
2 tablespoons Olive oil
1 small Onion, yellow, large dice
2 cloves Garlic, fresh, minced
1 small Red pepper, large dice
1 small Green pepper, large dice
1 pint Cherry tomatoes, cut in half
1 cup Pasta sauce (jar)
1 teaspoon Italian Seasoning, dried
To taste Salt
To taste Pepper
Method of Preparation:
In a 3 quart microwave safe casserole dish, add the olive oil and onion
then heat on high (100% power level) for 5 minutes. Remove and set
aside.
Remove excess fat from chicken then place on wire rack (make sure the
thicker areas of the chicken are towards the center of the rack) then on
top shelf of oven. Place the crumb tray on the bottom shelf of the oven
(to catch fat drippings).
Broil for 20 minutes (internal temperature must reach 170°F and juices
run clear).
While chicken is cooking, add to the onion mixture, garlic, peppers,
tomatoes, pasta sauce and Italian seasonings. When chicken has
finished cooking heat the vegetable mixture for 5 minutes using the
speed cook #3 option.
Place chicken on platter and spoon vegetable mixture on top.
Makes about 4 servings.