Here is the recipe that I used from Teresa on the Recipe Exchange. It's pretty similar to what you posted. I might cut the salt back to one and a half teaspoons especially on a small chicken (mine was just three pounds). I only had time to let the rub stay on the chicken for two hours so while the chicken meat was not overly salty, the skin was a little more salty than I would have preferred. I think that would even out if the chicken was refrigerated overnight and the salt was more absorbed. I also used smoked paprika because that was what I grabbed and it it was already measured in the bowl of spices before I realized what I had done. I think either regular or smoked paprika would be fine, but we did like the smoked. I didn't have any onion powder so that was left out. Except for the paprika and onion powder I made it exactly as posted and we thought it was very good. I thought the balance of spices as Teresa posted them was quite nice. This was also incredibly easy! I only did one small chicken in my toaster oven - five hours at 250 degrees, but the next time I might do two or three in the regular oven and freeze the extra. I roasted the chicken on non stick foil in a tray with half inch sides. Because it didn't stick to the foil I found it easier to simply turn the chicken over several times instead of basting frequently. It came out with a wonderful deep golden brown sticky glaze. Lee Roasted Sticky Chicken Posted by teresa_nc7 (My Page) on Sun, Jun 25, 06 at 8:36 A high heat roasted chicken is indeed delicious, but I tried a new recipe for slow/low roasted chicken yesterday that is really good also - and won't smoke up your house! Roasted Sticky Chicken Recipe By :Sharon Worster Personal Chef's Network Serving Size : 6 Preparation Time :5:00 Categories : Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds whole chicken 2 teaspoons salt 1 teaspoon paprika 3/4 teaspoon cayenne pepper 1/2 teaspoon onion powder 1/2 teaspoon thyme 1/4 teaspoon white pepper 1/4 teaspoon garlic powder 1/4 teaspoon black pepper 1 large onion -- quartered Combine all spices together in a small bowl. Rub mixture into chicken WELL, inside & out, patting into the skin & try to make it evenly distributed. Put in a large bag & refrigerate overnight. If you don't have time for this step it will still be delicious! Just before roasting, stuff the cavity w/ onions. If the onion will fit into the cavity whole, I do it this way as we love baked onions. Roast uncovered @ 250* (YES, THAT'S 250*) X 5 hours (YES, THAT'S 5 HOURS). Baste often w/ pan juices until they caramelize in the pan. Chicken will turn golden brown. Sharon's NOTES : These freeze GREAT & I recommend you make several of them at one time since your oven is on for so long! This chicken is to die for & falls off the bone!!! For Heating: You can bring these straight from the freezer if you want! I've done this for years in my own home & here's how I do it. From the freezer: Put in the microwave on a plate covered w/ papertowels & heat on high X 5-7 minutes. Then, place in a 350* oven X 15-20 minutes or until hot throughout. Or, you can thaw in the refrigerator overnight, wrap in foil and heat in a low oven for 20-30 minutes.

Hi, Wendy. I'm sorry about your son but hope his new residence will be a happy place for him. A couple of these are in 9x13" pans but could be added to to make two smaller pans. They're pretty basic but taste good & aren't expensive. STUFFED GREEN PEPPERS (serves 4) 2 large green peppers 1/2 lb lean ground beef 1/4 cup uncooked instant rice 8 oz can tomato sauce, divided 2 TBL chopped onion 1 egg, beaten 1/2 tsp salt 1 TBL grated Parmesan 1/2 tsp Worcestershire Dash of pepper Cut peppers in 1/2 lengthwise & remove seeds. Combine meat, rice, 1/4 cup tomato sauce & remaining ingredients. Stuff peppers with mix & place in a greased baking dish. Spoon remaining tomato sauce over stuffed peppers & then sprinkle w/additional Parmesan. Cover & bake in a preheated 350 oven for 50-60 minutes.~~ You can mix mozzarella or cheddar into the meat mixture as well. From By Special Request BAKED CHICKEN REUBEN 8 small boneless chicken breasts 16 oz can sauerkraut 4 slices Swiss cheese 8 oz Thousand Island salad dressing 1 TBL chopped parsley Preheat oven to 375°. In a 9x13" baking dish arrange chicken breasts in 1 layer. Rinse sauerkraut & press out water. Cut cheese slices. Sprinkle sauerkraut on chicken breasts. Top w/dressing & cheese. Bake 40 minutes covered or until tender. Garnish w/parsley.~~ CHICKEN ENCHILADAS (serves 6) 1 onion, chopped 2 TBL oil 1 garlic clove, minced 2 cups tomato puree 2 green chiles, chopped 2 cups diced cooked chicken Salt 12 corn tortillas Oil 3 cups light cream (half-and-half) 6 chicken bouillon cubes 1/2 lb Monterey Jack or Swiss cheese, grated In a medium skillet, saute onion in the 2 TBL oil. Add garlic, tomato puree, chiles & chicken. Season w/salt (you won't need much due to the bouillon cubes). Simmer 10 minutes. Meanwhile in a small skillet, fry tortillas in 1" hot oil over medium heat but do not crisp. Warm cream just enough to dissolve bouillon cubes. Dip each tortilla in cream mixture, palce generous amount of chicken filling on center of each tortilla, roll & place in an 8x12" baking dish. Pour remaining cream mixture over tortillas. Top w/cheese. Bake uncovered in a preheated 350° oven for 30 minutes.~~ CHICKEN MARIA (serves 4) 4 chicken breasts, boned & skinned 3 eggs, beaten 1 cup dry bread crumbs 2-3 TBL butter 1/2 cup sliced mushrooms 2 TBL fresh lemon juice 1/3 cup white wine 2/3 cup chicken broth Six 1/4" thick slices Monterey Jack or Muenster cheese Soak chicken breasts in eggs at least 1 hour. Drain & roll chicken in bread crumbs. In a large skillet over medium heat, brown in melted butter & place in an 8x8" baking dish. In a medium bowl, mix mushrooms, lemon juice, wine & broth. Pour mixture over chicken. Top w/slices of cheese. Cover dish w/foil & bake at 350° for 45-60 minutes or until tender.~~Bound to Please PORCUPINE MEATBALLS 1 1/2 pounds ground beef 1/2 cup raw rice 1 cup chopped onion 2/3 cup milk 1 teaspoon salt 1/4 teaspoon pepper 1 can tomato soup 3/4 cup water Mix first 6 ingredients together. Drop by tablespoons in a 9 x 13 pan. Set aside. Combine soup and water. Pour sauce over the meatballs. Cover the pan tightly with aluminum foil. Bake in 350 degree oven for one hour.~~

What about a nice frittata? Typically a way I get rid of leftovers but reheats very well and can be cut into nice squares or wedges for ease of serving. Cooked spaghetti, bound with in a egg custard base, flecked with color from roasted red peppers, some spinach and herbs. Another thing I like to serve, because it is easy to pick up is stromboli, bread dough into which has been rolled your choice of cheese veggies and meat. My kids even take this in their lunch box, a favorite is pepperoni, spinach, red pepper, and provolone. If you are making your own bread dough, it is nice to fleck it with basil.

Here's a recipe I wrote down about 10 years ago, but I still make it similarly: Lasagna Pasta: 1/2 cup semolina flour 1-1/2 cup unbleached white flour, to start 3 eggs 1/4 tsp salt Filling: 1 pound fresh spinach, not frozen 1/2 pound Mozzarella cheese 1/2 pound Provolone cheese 1/2 pound Asiago cheese 1/4 pound Parmesan cheese 2 cups ricotta cheese 1-2 eggs 1/2 pound Prosciutto 1/2 cup fresh basil 2 tbsp fresh oregano 1/2 tsp freshly ground black pepper 1/8 tsp Cayenne 1/2 tsp salt 3 cups (24 oz.) prepared tomato pasta sauce (separate recipe) First make the pasta by combining all ingredients in a large food processor. Process until the dough forms a ball and rolls around without sticking to the sides. You may have to add small increments of flour to get to this point. If you have too much flour, you can add a few drops of water, but you will not want the dough too dry at this point. Remove the dough from the processor and knead with more flour until the dough is elastic and not sticky at all. Knead the dough by folding it over in half after it has been very lightly dusted with flour. Then flatten the dough and repeat folding over and flattening until it is the correct consistency. It is better to be slightly too wet than too dry, as flour can be added when you are putting it through the pasta machine. Allow the dough to rest for one hour, covered. This time is required for the moisture to be absorbed fully into the flour. Next, cut the dough into pieces make approximately 2" diameter balls and roll one piece out with a rolling pin so that it will be in a flat shape for the machine. Try to keep the edges from tearing if possible. Keep the rest of the dough covered until you are ready for it. When the dough piece is flat enough, put it through the machine at the first setting (#1) and then fold it into thirds and roll it through again at the same setting. This makes the dough into a more rectangular shape and gives it straight sides. Folding it over also allows you to get a tiny bit more flour into the dough. As you continue rolling the dough, sprinkle it with flour (I use a flour shaker, which looks like a huge salt shaker) to prevent it from sticking to the rollers. Excess flour can be dusted off but does not really hurt, since you will not be folding the dough again. Stop at position #4 or #5, which is thicker than you would use for fettuccine. When you have rolled out all the dough, place the strips on a broom handle (or similar object) to dry. This will take about an hour. You will not need to boil the pasta. While you are waiting for the pasta to dry, you can make the filling. Begin by washing the spinach and drying it through a centrifuge or salad spinner. If necessary, dry with paper towels as well—you want as little water as possible left on the spinach. Remove the tough stems from the spinach, and place the leaves into a glass or Pyrex bowl. Cover the bowl with plastic wrap and microwave at high for one minute, stir, and the microwave one minute more. Allow the bowl to rest for about 5 minutes covered, and then place the spinach in a colander to drain. You may want to save the liquid from this for another recipe or vegetable broth. After the spinach has drained, remove it to a chopping board and form it into a flat shape for cutting. Using a chef’s knife, cut the flat shape into 1/2" squares. This is as much as the spinach needs to be chopped. Set the spinach aside and allow it to cool further or store it in the refrigerator. In a large mixing bowl, combine the ricotta cheese with a beaten egg. Grate Mozzarella, Provolone, and Asiago with a coarse grater and the Parmesan with a fine grater or Microplane. Add to the ricotta and egg. Sauté the Prosciutto in an iron skillet for about 2-3 minutes, and then chop coarsely. You can substitute pancetta or bacon if you prefer, or it can be left out altogether for a vegetarian version. Cut the basil leaves into a chiffonade. Mince the oregano, and add the basil, oregano, salt, pepper, and cayene to the cheese mixture. Add the chopped Prosciutto and stir to combine. Layer a baking dish with sauce, pasta, and filling, repeating these layers, and then ending with pasta and a small amount of sauce on top. Store or freeze what you do not want to consume immediately. Bake at 350° covered for about half an hour, or until it is completely hot throughout. It is better not to bake portions that you want to save for later--the fresh herbs lose some of their fresh flavor when reheated.