Make-ahead recipes are a great solution for our busy lives.
A bit of advance preparation yields a nutritional and balanced meal later when schedules are tight and tummies are hungry.
Put these two easy recipes together the night before or first thing in the morning.
Bake in the oven before serving and prepare to accept thanks and praise.
Oven Baked Mustard Crisp Chicken This tangy crisp baked chicken may be prepared 24 hours in advance of baking so it is ready to go in the oven when you are.
The mustard and crumb coating keeps the chicken moist, even when the skin has been removed.
Bake this first and while it rests bake the stuffed potato skins for a well balanced and delicious meal.
Ingredients: 1/4 cup Dijon-style mustard 2 tablespoons water 2 teaspoons snipped fresh thyme or 3/4 teaspoons dried thyme, crushed 1/2 teaspoon bottled minced garlic or 1 clove garlic, minced 1/4 teaspoon pepper 1/4 teaspoon paprika 3/4 cup fine dry bread crumbs 3 pounds meaty chicken pieces (breasts, thighs, and drumsticks), skin removed 2 tablespoons margarine or butter, melted Prepare chicken: In a large bowl or shallow dish combine mustard, water, thyme, garlic, pepper, and paprika.
In another bowl or plastic bag place bread crumbs.
Coat chicken with mustard mixture, allowing excess to drip off; roll or shake in the bread crumbs.
Arrange chicken in a foil-lined 15x10x1-inch baking pan, making sure pieces do not touch.
Cover and refrigerate until ready to bake.
Bake chicken: preheat oven to 375F.
Remove prepared chicken from refrigerator and uncover.
Melt the 2 tablespoons of margarine or butter and drizzle over the chicken pieces.
Bake the chicken, uncovered, for 40 to 50 minutes or until golden and an instant-read thermometer inserted in chicken registers 170F for breasts or 180F for thighs or drumsticks.
Do not turn chicken during baking.
Remove from oven, allow to rest for 5-10 minutes; serve warm.
Serves 4-6.
Approximate nutritionals: 466 Calories; 63g Protein; 13g Carbohydrate; 16g Fat (4g Saturated); 1g Fiber.
Oven-Baked Potato Skins stuffed with Tomatoes and Bacon Ingredients: 6 large baking potatoes (such as russet or Idaho baking) 2 teaspoons cooking oil 1 teaspoon chili powder 1/2 teaspoon hot pepper sauce 6 slices bacon, cooked crisp, drained, chopped 2 small tomatoes, seeded and finely chopped 2 tablespoons finely chopped green onion 1 cup shredded cheddar cheese 1/2 cup dairy sour cream (optional) Directions: Prepare Potato Skins: Scrub potatoes thoroughly and prick with a fork.
Arrange on a microwave-safe plate and microwave, uncovered, on high power for 15 to 20 minutes or until almost tender.
Or bake potatoes in a 425F oven for 40 to 45 minutes or until almost tender.
Cool.
Halve each potato lengthwise.
Scoop out the inside of each potato half, leaving about a 1/4-inch thick shell.
(Cover and chill the leftover fluffy white part of potatoes for another use or discard).
In a small bowl combine the oil, chili powder, and hot pepper sauce.
Using a pastry brush, brush the insides of the potato shells with the oil mixture.
Cut the potato shells in half lengthwise to make potato quarters.
Place the potato quarters on a baking sheet and cover with plastic wrap.
Refrigerate until baking time.
Prepare Topping: Toss together tomatoes and green onions.
Season with salt and pepper to taste.
Cover and store refrigerated.
Store chopped bacon and shredded cheddar separately, refrigerated.
Just before serving preheat oven to 450F.
Remove plastic wrap from baking sheet of potato skins.
Top each potato quarter with the tomatoes and onions, some crisp bacon and shredded cheddar.
Bake for 12 to 15 minutes or until cheese is melted and potato quarters are heated through.
Serve with sour cream, if desired.
Nutrition per 1 potato wedge: 70 Calories; 3g Protein; 8g Carbohydrate; 3g Fat (2 saturated) 1g Fiber.
A bit of advance preparation yields a nutritional and balanced meal later when schedules are tight and tummies are hungry.
Put these two easy recipes together the night before or first thing in the morning.
Bake in the oven before serving and prepare to accept thanks and praise.
Oven Baked Mustard Crisp Chicken This tangy crisp baked chicken may be prepared 24 hours in advance of baking so it is ready to go in the oven when you are.
The mustard and crumb coating keeps the chicken moist, even when the skin has been removed.
Bake this first and while it rests bake the stuffed potato skins for a well balanced and delicious meal.
Ingredients: 1/4 cup Dijon-style mustard 2 tablespoons water 2 teaspoons snipped fresh thyme or 3/4 teaspoons dried thyme, crushed 1/2 teaspoon bottled minced garlic or 1 clove garlic, minced 1/4 teaspoon pepper 1/4 teaspoon paprika 3/4 cup fine dry bread crumbs 3 pounds meaty chicken pieces (breasts, thighs, and drumsticks), skin removed 2 tablespoons margarine or butter, melted Prepare chicken: In a large bowl or shallow dish combine mustard, water, thyme, garlic, pepper, and paprika.
In another bowl or plastic bag place bread crumbs.
Coat chicken with mustard mixture, allowing excess to drip off; roll or shake in the bread crumbs.
Arrange chicken in a foil-lined 15x10x1-inch baking pan, making sure pieces do not touch.
Cover and refrigerate until ready to bake.
Bake chicken: preheat oven to 375F.
Remove prepared chicken from refrigerator and uncover.
Melt the 2 tablespoons of margarine or butter and drizzle over the chicken pieces.
Bake the chicken, uncovered, for 40 to 50 minutes or until golden and an instant-read thermometer inserted in chicken registers 170F for breasts or 180F for thighs or drumsticks.
Do not turn chicken during baking.
Remove from oven, allow to rest for 5-10 minutes; serve warm.
Serves 4-6.
Approximate nutritionals: 466 Calories; 63g Protein; 13g Carbohydrate; 16g Fat (4g Saturated); 1g Fiber.
Oven-Baked Potato Skins stuffed with Tomatoes and Bacon Ingredients: 6 large baking potatoes (such as russet or Idaho baking) 2 teaspoons cooking oil 1 teaspoon chili powder 1/2 teaspoon hot pepper sauce 6 slices bacon, cooked crisp, drained, chopped 2 small tomatoes, seeded and finely chopped 2 tablespoons finely chopped green onion 1 cup shredded cheddar cheese 1/2 cup dairy sour cream (optional) Directions: Prepare Potato Skins: Scrub potatoes thoroughly and prick with a fork.
Arrange on a microwave-safe plate and microwave, uncovered, on high power for 15 to 20 minutes or until almost tender.
Or bake potatoes in a 425F oven for 40 to 45 minutes or until almost tender.
Cool.
Halve each potato lengthwise.
Scoop out the inside of each potato half, leaving about a 1/4-inch thick shell.
(Cover and chill the leftover fluffy white part of potatoes for another use or discard).
In a small bowl combine the oil, chili powder, and hot pepper sauce.
Using a pastry brush, brush the insides of the potato shells with the oil mixture.
Cut the potato shells in half lengthwise to make potato quarters.
Place the potato quarters on a baking sheet and cover with plastic wrap.
Refrigerate until baking time.
Prepare Topping: Toss together tomatoes and green onions.
Season with salt and pepper to taste.
Cover and store refrigerated.
Store chopped bacon and shredded cheddar separately, refrigerated.
Just before serving preheat oven to 450F.
Remove plastic wrap from baking sheet of potato skins.
Top each potato quarter with the tomatoes and onions, some crisp bacon and shredded cheddar.
Bake for 12 to 15 minutes or until cheese is melted and potato quarters are heated through.
Serve with sour cream, if desired.
Nutrition per 1 potato wedge: 70 Calories; 3g Protein; 8g Carbohydrate; 3g Fat (2 saturated) 1g Fiber.
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