Baked Chicken Nuggets

Ingredients

• ½ cup of melted butter
• 1 tablespoon of dried basil
• 1 teaspoon of dried thyme
• 1 teaspoon of salt
• ½ cup of grated parmesan cheese
• 1 cup of Italian seasoned bread crumbs
• 3 boneless and skinless chicken breasts

Preparation

1. Preheat your oven to 200 degrees C.
2. Cut the chicken breasts in 1 ½ inch sizes. Take a medium sized bowl and mix basil, thyme, salt, cheese, and bread crumbs in it together. Place the melted butter in a dish or bowl for the purpose of dipping.
3. First dip the chicken pieces in melted butter and then coat using breadcrumb mixture. Place this inside the cooking sheet that has been greased lightly in one layer and then bake for around 20 minutes.

Feta And Kale Salad

Ingredients

• ¼ cup of toasted pine nuts
• ¼ cup of currants
• 1/3 cup of feta cheese
• 1 diced apple
• 1 tablespoon of apple cider vinegar
• ½ tablespoon of salt
• 1 bunch of finely chopped with the large stems discarded kale leaves

Preparation

1. Take a large mixing bowl and massage salt over kale for around 2 minutes. Pour vinegar on top of the kale and toss for coating purposes. Fold the pine nuts, currants, feta cheese and apple in the kale.

Salsa Chicken

Ingredients

• 2 tablespoons of sour cream
• 1 cup of shredded cheddar cheese
• 1 cup of salsa
• 4 teaspoons of taco seasoning mix
• 4 boneless and skinless halves of chicken breasts

Preparation

1. Preheat your oven to 190 degrees C.
2. Lightly grease a baking dish of 9x13 inches and place the chicken breasts in it. Sprinkle the taco seasoning on the two sides of the chicken breasts and pour salsa on top of it.
3. Bake this for around 25 to 35 minutes until the chicken becomes juicy and tender and the juices have run clear.
4. Sprinkle the chicken with cheese evenly and continue the baking process for around 3 to 5 minutes until the cheese becomes bubbly and has melted. Top this using sour cream if you wish and then serve.

Baked Honey Mustard Chicken

Ingredients

• ½ teaspoon of dried parsley
• 1 teaspoon of paprika
• 1 teaspoon of dried basil
• ½ cup of prepared mustard
• ½ cup of honey
• Salt and pepper according to taste
• 6 boneless and skinless halves of chicken breast

Preparation

1. Preheat your oven to 175 degrees C.
2. Take salt and pepper and sprinkle on top of the chicken breasts. Grease a baking dish of 9x13 inches lightly and place the chicken breasts in it. Take a bowl and combine together parsley, paprika, basil, mustard, and honey in it. Mix well. ½ of the mixture should be poured on the chicken and brushed for proper coverage.
3. Bake this in your oven for around 30 minutes. Turn over the chicken pieces and brush this with the remainder of the honey mustard mixture. Bake this for further 10 to 15 minutes until the chicken is not pink anymore and the juices have cleared out. Allow it to cool for around 10 minutes before you serve.

Maple Salmon

Ingredients

• 1 pound of salmon
• 1/8 teaspoon of ground black pepper
• ¼ teaspoon of garlic salt
• 1 clove of minced garlic
• 2 tablespoons of soy sauce
• ¼ cup of maple syrup

Preparation

1. Take a bowl and mix together pepper, garlic salt, garlic, soy sauce, and maple syrup in it.
2. Take a shallow glass baking dish and place the salmon in it. Coat using maple syrup mixture. Cover dish and marinate the salmon by placing it in the refrigerator for around 30 minutes. Turn it once.
3. Preheat your oven to 200 degrees C.
4. Place the dish in the oven and bake the salmon for around 20 minutes until it flakes easily with fork. Make sure to uncover it while baking.

Rib Roast

Ingredients

• 1 teaspoon of garlic powder
• 1 teaspoon of ground black pepper
• 2 teaspoons of salt
• 1 standing beef rib roast

Preparation

1. Give at least an hour for the roast to be standing at room temperature.
2. Preheat the oven to 190 degrees C. combine together garlic powder pepper, and salt in a cup. Place roast on rack in the roasting pan in a manner where the fatty side is up while the rib side is down. Rub seasoning on the roast.
3. Roast for an hour in the oven. Turn off the oven and leave roast in it for around 3 hours without opening the door. Wait at least 30 to 40 minutes before you serve it. Turn on the oven again to 190 degrees for the roast to be reheated. Make sure the internal temperature is 62 degrees C. remove this from the oven and allow it to rest for about 10 minutes before serving.

Taco Pie

Ingredients

• 1 bag of crushed tortilla chips
• 8 ounces of Mexican style shredded cheese blend
• 1 container of sour cream
• 1 package of taco seasoning mix
• 1 pound of ground beef
• 1 package of refrigerated crescent rolls

Preparation

1. Preheat the oven to 175 degrees C.
2. Lay flat the crescent dough on a square shaped cake pan’s bottom and follow the package directions for baking.
3. Take a large skillet and make the ground beef brown using medium high heat. Add in the taco seasoning and mix well. Remove the dough from the oven when it is done and place the meat mixture over the top. Layer using cheese and sour cream. Top this using crushed nacho chips.
4. Return this to the oven and bake for around 10 minutes until the cheese has melted.

Roasted Brussels Sprouts

Ingredients

• ½ teaspoon of freshly ground black pepper
• 1 teaspoon of kosher salt
• 3 tablespoons of olive oil
• 1 ½ pounds of Brussels sprouts with removed yellow leaves and ends trimmed

Preparation

1. Preheat the oven to 205 degrees C.
2. Take a resealable and large plastic bag and place in it pepper, kosher salt, olive oil, and Brussels sprouts. Seal this tightly and shake for coating purposes. Pour this on a baking sheet and place in the center oven rack.
3. Roast this for around 30 to 45 minutes in the oven and shake the pan every 5 to 7 minutes so that the roast can be browned evenly. Reduce heat so that burning can be prevented. When done, the Brussels sprouts need to be darkest brown, i.e. almost black. Adjust the seasoning using kosher salt if it is needed. Serve immediately.