Roasted Chicken with Lemons and Veggies

Roasted Chicken with Lemons and VeggiesRoasted Chicken with Lemons and Veggies


1 lb potatoes, cut into wedges
3 carrots, peeled and roughly chopped
6 – 10 garlic cloves, peeled and crushed
2 onions, roughly chopped
3 celery stalks, roughly chopped
2 Tbsp olive oil, separated
salt and pepper
3 lbs chicken, cut into pieces
3 lemons, sliced
5 – 6 sprigs fresh thyme


Preheat the oven to 425 F.

In a large bowl, toss together the potatoes, carrots, garlic cloves,
onions and celery in 1 Tbsp of the olive oil, generously adding salt and pepper.

Place the vegetables with some lemon slices on top of them in the bottom of a 9″ x 13″ baking dish,
and nestle the chicken pieces (skin side up) on top.

Drizzle the remaining Tbsp of olive oil over the chicken pieces, add some salt and pepper, and rub it in well.

Lay the fresh thyme sprigs over the chicken, then arrange the remaining lemon slices around,
and bake for about 45 – 60 minutes, or until the chicken is cooked through.

Remove the chicken to a platter, cover with a foil tent.
Turn your broiler on and return the vegetables to the the oven, close to the top,
and allow to roast and brown for about 5 – 10 minutes, keeping a close eye on them so they don’t burn.

Serve the chicken over the vegetables, and spoon some of the collected sauce in the bottom of the pan over the top.

April 12, 2016Cat Lady No Comments »

Roasted Vegetables with Dijon Sauce

Roasted Vegetables with DijonRoasted Vegetable Magic Recipe

Vegetables are so tasty seasoned with a Dijon mustard sauce- especially tender new potatoes and onions.
Throw in some sausage and you have a one pan dinner.

For the Dijon roasting sauce:

4 tablespoons olive oil
1/2 cup Dijon mustard
4-5 cloves garlic, chopped
1 tablespoon fresh chopped dill, marjoram, parsley or mint

Cut up:

2 cups sliced young potatoes- try a mix of blue, red and gold
1 medium sweet or red onion, cut up
4 carrots, sliced into thin diagonal coins or matchsticks
1 bunch of broccoli, cut up
1 yellow squash, sliced into half moons
1 zucchini squash, sliced into half moons
1 small cabbage, sliced
Sea salt and fresh ground pepper

4 Italian style sausages, sliced- optional

Preheat the oven to 400ºF.

Toss the cut vegetables into a large roasting pan. Season with sea salt and ground pepper.

Whisk together the Dijon sauce and pour over the veggies. Stir to coat.

Roast for an hour, until fork tender.

Add in sliced cooked sausage during the last twenty minutes of roasting time, if desired.

Serves 3-4.

April 12, 2016Cat Lady No Comments »
FILED UNDER :Sides and Extras

Rhubarb Crisp

Rhubarb Crisp

Rhubarb crisp!

4 cups rhubarb (cut into 1 inch pieces)
1 cup sugar
1 pkg (3 oz) strawberry gelatin (dry)
1 pkg Jiffy white or yellow cake mix
1 cup water

Layer rhubarb in 9×13 inch baking dish.
Sprinkle sugar and gelatin over the top.
Sprinkle cake mix next. pour water over the top, then dot with butter.
Bake at 350 degrees for about an hour or so.

February 24, 2016Cat Lady No Comments »

Pumpkin Pie Cake

Pumpkin Pie Cake


1 – 18oz can pumpkin (or fresh equivalent)

1 box yellow cake mix (2 layer size)

1 cup sugar

1/2 c. melted margarine or butter

1 – 13oz can evaporated milk (not sweetened condensed)

3/4 c. chopped pecans or walnuts

3 eggs

3 tsp cinnamon
Beat eggs and milk together;
add pumpkin, sugar and cinnamon.
Mix until well blended.
Pour into a 9×13 greased pan.
Sprinkle dry cake mix over mixture.
Drizzle with melted margarine.
Sprinkle with chopped nuts.
Bake at 350 degrees for 50-60 min or until done.
Serve (warm or cold) with topping or whipped cream.

February 24, 2016Cat Lady No Comments »

Pork Chop Casserole

Pork Chop Casserole

Pork Chops Casserole


4 boneless pork chops
1 (10 1/2 ounce) cans campbells cream of mushroom soup
sliced onion
potato, sliced 1/4-1/2 inch thick


layer potatoes onion and porkchops.
add soup (add no water or milk).
cover and bake 350 for 45 minutes to an hour.

February 24, 2016Cat Lady No Comments »

Parmesan Chicken Tenders

Parmesan Chicken Tenders

Parmesan Chicken Tenders


2 lbs chicken tenders
1 cup grated parmesan cheese
2 tablespoons dried parsley
1 tablespoon dried oregano
1 tablespoon paprika
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup butter


Preheat oven to 350.
Combine all dry ingredients.
Line a shallow pan with foil.
Melt butter in a shallow dish.
Dip each piece in butter then roll in seasoning mixture and place in pan.
Bake for 20-30 minutes or until chicken is done.

February 24, 2016Cat Lady No Comments »

Pepper Roasted Cauliflower

Pepper Roasted Cauliflower

Pepper-Roasted Cauliflower!!!


8 cups cauliflower, cut into small, even-size florets (from 1 large head)
2 tablespoons soy sauce
1/2-1 tablespoon vegetable oil
1/2 teaspoon fresh coarse ground black pepper
1 teaspoon granulated sugar


1 Heat the oven to 450°F and arrange the rack in the middle.
Combine all ingredients in a large bowl and toss to coat.
Let marinate 20 minutes, tossing cauliflower occasionally.
2 Arrange cauliflower in a single layer on a baking sheet.
Roast until tender and slightly blackened, about 15-20 minutes.
3 Remove from the oven and serve hot or at room temperature.

February 24, 2016Cat Lady No Comments »
FILED UNDER :Sides and Extras

Oh So Tender Porkloin Crock Pot

Oh So Tender Pork Loin Crock Pot


2 1 lb pork tenderloins or a larger one cut into 2 1 lb pieces
10¾ oz can golden mushroom soup
1 tsp soy sauce
2 crushed garlic cloves
1 tsp black pepper
10¾ oz can French onion soup


Spray crock pot with cooking spray.
Place pork tenderloin in the bottom of the crock pot
Mix together your soups, soy sauce, pepper and garlic and pour over the tenderloins
Cover and cook on low for 4-5 hours (when pork is tender, it is done). Do not over cook!!
Mine normally is done by the 4-4 and a half hour mark or so.

February 24, 2016Cat Lady No Comments »
FILED UNDER :Crockpot , Dinner

Oatmeal Chocolate Peanut Butter No Bake Candy Bars

Oatmeal Choc PB No Bake Candy Bars

Oatmeal Chocolate Peanut Butter No-Bake Candy Bars

WAIT! These are HEALTHY!


1 cup peanut butter
2/3 cup honey
1/2 cup coconut oil (no substitutes, this is what gives its creamy texture and flavor)
2 cups oats (not instant)
1 1/4 cups mini chocolate chips
3/4 cup dried cranberries


In a medium sized saucepan, melt together peanut butter, honey and coconut oil.
Remove from heat and add oats, chocolate chips and dried cranberries.
Stir until combined and chocolate chips are melted.
Spread into a 9×13 pan. Refrigerate until hardened, about an hour.
Store in refrigerator..

February 24, 2016Cat Lady No Comments »

Mounds Brownies

Mounds Brownies

Mounds Brownies

1 brownie mix (9×13 size)…mixed and baked according to box directions.

5 cups shredded coconut
1 can sweetened condensed milk
Mix the coconut and milk together.

As soon as you take the brownies from the oven, spread the coconut/milk mixture over hot brownies.

1 container chocolate frosting..microwaved just longer enough to make the frosting pourable.
Pour over the brownies topped with coconut mixture. Spread to seal edges.

February 24, 2016Cat Lady No Comments »