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    You are in: Home / Cookbooks / Oven Meals at 425
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    57 recipes in

    Oven Meals at 425

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    This is a very simple roasted carrot recipe that can be made to pair well with your main dish. It is the perfect combination of sweet and savory.

    Recipe #341648

    I got this recipe from Cooking Light. I loved it! Even my mother, who is not a big fan of cooked carrots, thought they were really good. A perfect side dish!

    Recipe #478630

    This came from a 1992 issue of Cooking Light. A light and healthy version of that craving for fries.

    Recipe #207425

    This delicious casserole has become a tradition at my family's Thanksgiving. And everyone agrees we should make it more often, it's so good, and not hard to make. I've changed this recipe only slightly from the Chilean Squash in the Moosewood Cookbook. You can substitute mashed pumpkin or yams (unsweetened, of course!), but the butternut is best and worth the effort. A tip for easier clean up: I just mash the squash right in the casserole and mix everything there. I wipe off the upper sides wih a clean, damp dish towel and pop it in the oven. I've been tempted to add a cup or two of cooked rice or other grain to make it even more hardy, but I haven't tried that yet... Note: cook time does not include time for baking the squash; that can be done ahead and refrigerated.

    Recipe #82191

    5oz.fries= 65 calories, 0g fat, 6mg sodium, 16.5 carbs, 4g fiber, 3g sugar, 1.5g protein

    Recipe #149120

    Don't use baby carrots for this. The water content is too high. If your carrots are really small/narrow, you won't need to halve the narrow ends. Do watch the times, tho. My narrow carrots were done in 20 minutes (total time) versus the regular 45 - 50.

    Recipe #497753

    For a tasty quick meal -- Serve with side dishes, or place salmon fillets on top of a salad!

    Recipe #476734

    5 Reviews |  By Annacia

    This colorful dish mixes balsamic vinegar, honey, and mustard for a balance of sweet and savory. At just 141 calories per serving, it’s a healthy option to round out any meal.

    Recipe #497219

    According to Quick Cuisine "the late George Garin, a great Provencal chef, is the source of this unusual and delicious hors d'oeuvre, vegetable side dish, or first course". This is very attractive-zucchini cut not all the way through with tomato wedges inbetween the cuts. Notice that you bake it 30 minutes, then turn off the oven for 30 minutes, but leave it in the oven. Interesting technique-time for a glass of vino! After I made this I wondered about subbing in different herbs--in particular tarragon and omitting some of the other ones?

    Recipe #372426

    From Cuisine at Home. I can't abide frozen spinach, so baby spinach leaves fit the role nicely. Cut down on the fat content by using lower fat milk instead of cream. A brief history of boursin, compliments of www.cheese.com: "Boursin is a modern, creamy, fresh cheese of cylindrical shape without rind. It is made with garlic and herbs or even black pepper. It is a soft industrial cheese with no affinage (maturity/aging process). The cheese was founded by Monsier Boursin in 1957. It has a rich, sweet flavor with a hint of acidity." Update: I discovered recently that there is a posted boursin cheese recipe on this site. I have not tried it.

    Recipe #151227

    2 Reviews |  By JWPsMom

    This is a variation on a vegetable recipe from "New Dieter’s Cookbook" by Better Homes and Gardens. You can add Zucchini as I did, however, the zucchini cooks much faster so will not hold its shape. I still liked the added zucchini though. You can also add a little creol seasoning to give a zip. Makes 4 VERY generous servings!!

    Recipe #241956

    This is another copycat version of Cracker Barrels hash brown casserole. I found this recipe in a book borrowed from a friend , dont remember the name. The recipe here is designed for a skillet that is also safe for the oven. If you dont have one, you can easily transfer the casserole to a baking dish after its done cooking on the stove.

    Recipe #96066

    8 Reviews |  By Debber

    The fragrance of this recipe cooking will be all the notice you'll have to give that "Supper's ready!" Hungry eaters will magically appear, asking to help set the table. The recipe is written for ONE serving, adjust to fit the number of eaters you're serving.

    Recipe #186970

    They don't call me the Sassy Chef for nothing, This onion pie is so delicious, a taste teaser, almost as good as "french onion soup" andthis dish has already acquired many fans. Since I love bread and soup, why not pull the two together in a harmonious ensemble of flavors... crusted dough, onions, beef and cheese. When the cheese melts on top and the broth meets the cheese, it looks so gourmet, and you will feel very proud of yourself. It makes a nice dish for any occasion.

    Recipe #443332

    Great for kids and not only!

    Recipe #413832

    26 Reviews |  By WiGal

    A Hungarian recipe from Eva's Hungarian Kitchen site. You could use leftover boiled potatoes.

    Recipe #304824

    This recipe came from the Better Homes and Gardens Cookbook. My husband is a "meat and potatoes" man, and he likes it a lot.

    Recipe #23585

    3 Reviews |  By Debbwl

    Roasting and honey make this a sweet side that pairs well with a verity of dishes. Prep time is the time it takes me to peel and cube the squash.

    Recipe #475477

    A great (and healthy) substitute for ranch-flavored potato chips! Adapted from Rachael Ray's TV show.

    Recipe #365136

    This is an easy, yet very tasty spaghetti casserole, which reminds me of the spaghetti they used to serve us in elementary school. I loved their spaghetti! I normally only brought my lunch, but not on spaghetti day!

    Recipe #87085

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