Recipes
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| Name | Serving Size | Actions |
|---|---|---|
| Roasted Chicken with Smokey Orange Sauce | View Edit | |
| Roasted Cod with Lima Beans | View Edit | |
| Roasted Corn and Garlic Couscous | View Edit | |
| Roasted Corn with Basil-Shallot Vinaigrette | View Edit | |
| Roasted Garlic-Ricotta Sauce | View Edit | |
| Roasted Pepper and Goat Cheese Sandwiches | View Edit | |
| Roasted Poblano Quesadillas | View Edit | |
| Roasted Pork Tenderloin with Broccoli | View Edit | |
| Roasted Red Pepper and Ancho Salsa: | View Edit | |
| Roasted Red Pepper Dip | View Edit | |
| Roasted Red Pepper Sauce | View Edit | |
| Roasted Spicy Broccoli | View Edit | |
| Roasted Stuffed Portobellos | View Edit | |
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Servings: Not specified DirectionsPreheat oven to 400 degrees F. Coat a baking sheet with cooking spray. In a medium bowl, combine chicken, broccoli (with liquid from package), sun-dried tomatoes with oil from jar, and bread crumbs. Toss to combine. Arrange mushroom caps, stem side up, on prepared baking sheet. Fill each mushroom cap with chicken mixture. Roast 20 minutes, until filling is golden brown and mushrooms are tender. Cooking spray 2 cooked chicken breast halves, diced 10-ounce package frozen chopped broccoli, thawed and undrained 1/2 cup diced oil-packed sun-dried tomatoes, with 1 tablespoon oil from jar 2 tablespoons seasoned dry bread crumbs 4 large portobello mushroom caps, stems removed IngredientsNo ingredients listed for this recipe. |
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| Roasted Tomato Basil Soup | View Edit | |
| Roasted Tomatoes | View Edit | |