Baked Dinners

Ingredients
• 1 teaspoon dried thyme or rosemary, crushed
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon paperika
• 1 broiler/fryer chicken (3-1/2 to 4 pounds)
• 3 bacon strips
• 1 cup beef broth
• 1/4 cup cold water
• 1 tablespoon all-purpose flour

Directions
1. Combine thyme or rosemary, salt, pepper and paprika; rub on outside of chicken and in cavity. Place on a rack in a shallow roasting pan. Arrange bacon strips over breast portion of chicken. Bake, uncovered, at 450° for about 15 minutes. Add broth to pan; baste chicken with broth. Reduce heat to 350°. Bake, basting several times, until juices run clear, 1-1/4 hours. Remove chicken and keep warm. Place pan juices in saucepan; skim off excess fat. Combine water and flour; stir into juices. Bring to a boil, stirring constantly; cook and stir until thickened, about 1 minute. If desired, crumble bacon into gravy. Serve gravy with chicken.

Ziti Bake

Total Time Prep: 20 min. Bake: 50 min. Makes 6 servings

Ingredients
• 3 cups uncooked ziti or small tube pasta
• 1-3/4 cups meatless spaghetti sauce, divided
• 1 cup 4% cottage cheese
• 1-1/2 cups shredded part-skim mozzarella cheese, divided
• 1 large egg, lightly beaten
• 2 teaspoons dried parsley flakes
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/8 teaspoon pepper

Directions
1. Cook pasta according to package directions. Meanwhile, in a large bowl, combine 3/4 cup spaghetti sauce, cottage cheese, 1 cup mozzarella cheese, egg, parsley, oregano, garlic powder and pepper. Drain pasta; stir into cheese mixture.
2. In a greased 8-in. square baking dish, spread 1/4 cup spaghetti sauce. Top with pasta mixture, and remaining sauce and mozzarella cheese.
3. Cover and bake at 375° for 45 minutes. Uncover; bake until a thermometer reads 160°, 5-10 minutes longer.

Buffalo Chicken Lasagna

Total Time Prep: 1-1/2 hours Bake: 40 min. + standing Makes 12 servings

Ingredients
• 1 tablespoon canola oil
• 1-1/2 pounds ground chicken
• 1 small onion, chopped
• 1 celery rib, finely chopped
• 1 large carrot, grated
• 2 garlic cloves, minced
• 1 can (14-1/2 ounces) diced tomatoes, drained
• 1 bottle (12 ounces) Buffalo wing sauce
• 1/2 cup water
• 1-1/2 teaspoons Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 9 lasagna noodles
• 1 carton (15 ounces) ricotta cheese
• 1-3/4 cups crumbled blue cheese, divided
• 1/2 cup minced Italian flat-leaf parsley
• 1 large egg, lightly beaten
• 3 cups shredded part-skim mozzarella cheese
• 2 cups shredded white cheddar cheese

Directions
1. In a Dutch oven, heat oil over medium heat. Add chicken, onion, celery and carrot; cook and stir until meat is no longer pink and vegetables are tender. Add garlic; cook 2 minutes longer. Stir in tomatoes, wing sauce, water, Italian seasoning, salt and pepper; bring to a boil. Reduce heat; cover and simmer 1 hour.
2. Meanwhile, cook noodles according to package directions; drain. In a small bowl, mix the ricotta cheese, 3/4 cup blue cheese, parsley and egg. Preheat oven to 350°.
3. Spread 1-1/2 cups sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, 1-1/2 cups sauce, 2/3 cup ricotta mixture, 1 cup mozzarella cheese, 2/3 cup cheddar cheese and 1/3 cup blue cheese. Repeat layers twice.
4. Bake, covered, 20 minutes. Uncover; bake until bubbly and cheese is melted, 20-25 minutes. Let stand 10 minutes before serving.

Tomato Baguette Pizza

Total Time Prep: 25 min. Bake: 10 min. Makes 6 servings

Ingreditents
• 2 teaspoons olive oil
• 8 ounces sliced fresh mushrooms
• 2 medium onions, halved and sliced
• 2 garlic cloves, minced
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon salt
• Dash pepper
• 1 French bread baguette (10-1/2 ounces), halved lengthwise
• 1-1/2 cups shredded part-skim mozzarella cheese
• 3/4 cup thinly sliced fresh basil leaves, divided

Directions
1. Preheat oven to 400°. In a large skillet, heat oil over medium-high heat; saute mushrooms and onions until tender. Add garlic and seasonings; cook and stir 1 minute.
2. Place baguette halves on a baking sheet, cut side up; sprinkle with half the cheese and 1/2 cup basil. Top with mushroom mixture, tomatoes and remaining cheese.
3. Bake until cheese is melted, 10-15 minutes. Sprinkle with remaining basil. Cut each half into 3 portions.