Cornish Hen with Roasted Vegetables
Nov 24, 2006 21:12:04 GMT -8
Post by jjg on Nov 24, 2006 21:12:04 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
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