#2046 - Easy Baked Chicken

(by Shirley McNevich)

1 Reynold oven bag (large)
2 TBSP flour
1 envelope Lipton onion soup mix
1 cup water
3 carrots (cut into coin shaped pieces)
2 red potatoes (cut into bite sized pieces)
1 green bell pepper (chopped)
6 boneless/skinless chicken breasts
salt
pepper
paprika

Open the Reynolds bag--spray the inside with Pam. Add flour to the greased bag--close and shake. Place the bag in x 9 x 13 baking dish. In a bowl add water and onion soup mix--stir. Pour the onion soup mixture into the bag. Place carrots, potatoes, and green bell pepper pieces to the bag. Close oven bag and shake to coat vegetables with onion soup mixture. Add salt, pepper and paprika to both side of each chicken breast. Open the end of the oven bag and place the chicken pieces in a single layer in the oven bag. Close the end of the oven bag. Use a sharp knife to poke a few holes in the top of the oven bag. Bake at 350 degrees for 1 hour or until chicken is tender.

#595 - Roasted Chicken Dinner

(by Shirley McNevich)

1 Reynolds oven bag (large size - 14" x 20")
1 TBSP flour
1 tsp. garlic salt
1lb. baby red potatoes (washed)
1 - 8oz. package peeled baby carrots
2 stalks celery (chopped)
1 medium onion (chopped)
1 - 4lb. or 5lb. whole chicken
1 tsp. paprika
2 tsp. salt
1 tsp. pepper
1/2 cup water

Preheat oven to 350 degrees. Open the oven bag. In a bowl add the flour, 1 tsp. paprika, 1 tsp. garlic salt, 2 tsp. salt, 1 tsp. pepper--stir with a spoon. Place oven bag in a 9 x 13 baking dish. Open the end of the bag and spray the inside with Pam. Add the carrots, celery, onion and potatoes to the bag. Sprinkle some of the spice mixture over all of the vegetables. Spray the chicken with Pam and place it carefully inside the bag in the center of the vegetables. Sprinkle the rest of the spice mixture on the chicken and rub where necessary to make it stick. Carefully pour the 1/2 cup water into the bottom of the bag. Close the oven bag with the tie provided in the oven bag box. Use a sharp knife to poke 6 slits in the top of the bag--YOU MUST MAKE SLITS or the bag will burst. Bake at 350 degrees for 90 minutes or until tender.

#385 - Italian Chicken

(by Shirley McNevich)

1 Reynolds oven bag (plastic--large)
1 - 14oz. jar spaghetti sauce
4 skinless, boneless chicken breast halves
1 medium chopped green pepper
1 - 8oz. package your favorite pasta shape, cooked and drained

Use a 13 x 9 x 2 baking pan. Spray Pam on the inside of the cooking bag. Place the bag in the baking pan--add the spaghetti sauce in the bottom of the bag. Add chicken and green pepper to the bag. Turn the bag back and forth until chicken is coated with sauce. Arrange chicken evenly in the bag. Close the bag with included twister. Cut at least six slots in the top of the bag to vent. Bake at 350 degrees for 35-40 minutes or until chicken is tender. Cook the pasta according to package directions while chicken is baking. Serve the chicken mixture over the pasta and add fresh grated Parmesan cheese.

#383 - Beef Roast

(by Shirley McNevich)

2 1/2 lb. sirloin tip roast (minimum)
5 large red potatoes (quartered and washed, but NOT peeled)
4 long pieces of celery from a stalk (cut into 1" pieces)
1 lb. baby carrots
1 envelope Lipton onion soup mix
1 - 14oz. can peeled whole tomatoes (slice in thirds and reserve the juice)
water
1 Reynolds oven bag -- (plastic)-- large size

Use a baking dish large enough to hold roast and other ingredients. Spray the inside of the cooking bag with Pam. Put the roast in the center of the bag, then arrange potatoes, celery and carrots around the roast. Sprinkle the onion soup mix over the top of the roast. Place the sliced tomatoes on top of the roast. Pour the tomato juice in a bowl, then fill the tomato can with water and add to juice and stir. Pour the liquid over the vegetables. Shut the bag with the provided twister and use a knife to poke holes in the top of the bag. Bake at 350 degrees for 3 hours or until meat and potatoes are tender.