Bundt Pan Roasted Chicken

Bundt Pan Roasted Chicken & Vegetables

Ingredients

SERVES 4

• 4lb whole chicken
• 1 lemon, cut in half
• 10 garlic cloves, divided
• 2 Tablespoons melted butter or evoo
• salt  pepper
• 2lbs red potatoes, chopped into bite-sized pieces
• 3 carrots, peeled and chopped
• 2 onions peeled and chopped
• 2 Tablespoons extra virgin olive oil

  
  

  gluten free

  
  

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  Directions

  1. Preheat oven to 425 degrees.
  2. Move oven rack to lower

Directions

1. Preheat oven to 425 degrees. Spray a bundt pan with non-stick spray then place on a baking sheet and set aside. Combine potatoes (or Brussels sprouts,) carrots, onion, and 6 garlic cloves in a large bowl then add oil and season with salt & pepper. Toss to coat then transfer to prepared bundt pan.
2. Remove any giblets in the chicken then rinse inside and out under cold running water and pat dry with a paper towel. Season insides with salt and pepper, then stuff with remaining garlic cloves and lemon halves. Invert chicken over the center of the bundt pan, brush the outsides with melted butter, then season with salt and pepper.
3. Move oven rack to lower position then place bundt pan and baking sheet inside. Roast for 50-60 minutes, or until a thermometer inserted into the thickest part of the thigh reads 160 degrees. Let chicken rest for 10 minutes before carving. Optional: While chicken is resting, turn oven up to 450 degrees and continue roasting vegetables in bundt pan

Quick and Easy Four Bean Salad

I love three or four bean salad, but I wanted an easier version so I
developed this one. 

One can Happy Harvest Three Bean Salad
one half of a green pepper chopped
one can of white kidney beans or another bean of your choice
one teaspoon of  honey

variation:  add a tablespoon of honey mustard
                 chopped onions are also good


stir together, chill and serve

Cheesy Hash Browns Shepherds Pie

I had 3/4 of a bag of hash brown frozen potatoes that I wanted to use up.  I was
going to wing it, but found this online:

Meat Vegetable Layer

• 1 pound lean ground beef
• 1/2 red onion, chopped
• 3-4 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 1 1/4 cups low sodium beef broth
• 3/4 cup sweet corn (fresh or canned and drained)
• 1 green bell pepper, chopped
• 1 medium carrot thinly sliced
• 1 15 oz. can diced tomatoes, well drained
• 1 tablespoon tomato paste
• 1 tablespoon ketchup
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce

• 1 tablespoon low sodium soy sauce
• 1 teaspoon salt
• 1/2 tsp EACH paprika, chili pwdr, dried parsley, dried oregano
• 1/4 teaspoon pepper
• 1/2 teaspoon hot sauce, more or less to taste

Cheesy Hash Brown Topping

• 6 cups frozen hash browns
• 1 1/2 cups sharp cheddar, divided
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup sour cream
• 1/4 teaspoon salt
• 1/8 teaspoon 
  pepper
  
  
  1. Hash Brown Topping: Heat 2 tablespoons olive oil over medium heat in a large nonstick skillet. Add hash browns in a single layer and cook undisturbed for 5 minutes. Flip hash browns and cook another 5 minutes. (They will not be all the way cooked – just golden in some places.) Set aside to cool.
  2. Meat and Vegetables: Brown beef and onions in a 12” oven proof skillet* over medium high heat until beef is cooked through. Drain off excess grease.
  3. Add garlic and sauté 30 seconds. Sprinkle flour over meat and cook while stirring for 2 minutes. Add remaining Meat/Vegetable ingredients and simmer, stirring occasionally, over medium heat for 7-10 minutes or until thickened. Taste and add additional hot sauce if desired. Spread evenly in skillet.

1. Meanwhile, in a large bowl, mix 1/2 cup sharp cheddar cheese, Parmesan cheese, hash browns, sour cream, salt and pepper.
2. Spread hash brown topping evenly over meat mixture and sprinkle with remaining 1 cup sharp cheddar cheese. Bake at 400F degrees for 30 minutes or until hash brown are completely cooked then broil to desired hash brown crispiness.

   I used some frozen vegetables I got at Trader Joes instead of the carrots, corn and pepper, and I did not have any tomato paste so I added extra ketchup.  I used a Tj'S  seasoning (something like 21 salute) instead of all the seasonings.  I went light on the cheese.