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Post by jjg on Nov 24, 2006 21:08:10 GMT -8
Cornish Hen with Roasted Vegetables Makes: 2 servings A Cornish hen, roasted to perfection with an apple-scented glaze, is fancy enough for a special occasion, but easy enough for a simple dinner for two.
1 fresh or frozen Rock Cornish hen (24 oz), thawed 3/4 cup ready-to-eat baby-cut carrots 2 tablespoons apple jelly 1 tablespoon butter or margarine 1/4 teaspoon salt 1/4 teaspoon dried marjoram leaves 3/4 cup Green Giant Select(r) frozen sugar snap peas
1. Heat oven to 350°F. Remove giblets; split hen in half. Rinse and pat dry. Place skin sides up in ungreased 12x8-inch (2-quart) glass baking dish. Arrange carrots around hen.
2. In 1-quart saucepan, cook jelly, butter, salt and marjoram over low heat 2 to 3 minutes, stirring constantly, until warm. Brush half of sauce over hen and carrots. Cover with foil.
3. Bake 40 minutes. Uncover; brush with remaining sauce. Add peas; bake 20 minutes longer, brushing with pan juices once or twice, until hen is fork tender, its juices run clear and vegetables are tender.
NUTRITION INFORMATION PER SERVING: SERVING SIZE: 1 Serving % DAILY VALUE Calories 610 Calories from Fat 350 Total Fat 39g 61% Saturated 13g 65% Trans Fat 1g Cholesterol 255mg 85% Sodium 490mg 21% Total Carbohydrate 21g 7% Dietary Fiber 3g 12% Sugars 13g Protein 43g Vitamin A 130% Vitamin C 25% Calcium 6% Iron 15%
EXCHANGES: 1 Other Carbohydrate; 1 Vegetable; 6 Lean Meat; 4 Fat
CARBOHYDRATE CHOICES: 1 1/2
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