Cornish Game Hens with Vegetables

I am posting this not because it is a creative dish, but because the cost of the ingredients are next to nothing. The cornish game hens are always on sale at Winco (at least here)for less than two dollars each, and the vegetables you probably already have on hand. With the current economy, who doesn't want more ideas for ways to save?

-Two Game Hens (one per adult if you are serving more)
-salt and pepper
-olive oil
-your favorite seasonings.
-two large handfuls of baby carrots
-4 red potatoes, quartered
-1/2 white onion, chopped
-1 celery stick, chopped

Preheat oven to 350 degrees. Boil potatoes and carrots for no more than five minutes, drain. Place potatoes and carrots in a bowl with the onion and celery, toss. Spray or coat baking dish with olive oil. Place the game hens, centered, in the dish. Arrange the vegetables around the hens in the dish.
Lightly sprinkle the ingredients with olive oil, salt and pepper, and seasoning. I used pasta seasoning and anise. I think thyme or rosemary would be delicious. Bake until vegetables are soft and hens are golden brown.

Kalamata Pasta

I love any kind of pasta, and this is a
simple, low-calorie vegetarian dinner.

Ingredients
1 jar of Kalamata olives (cut olives in half)
1 clove garlic
1 can diced tomatoes
dash basil
dash oregano
dash thyme
1 chopped onion
1 TBSP olive oil
1/2 pound mushrooms
asiago cheese (can be substituted if you prefer another cheese)
bow tie pasta or other type

Directions
Cook pasta according to package directions (any type pasta will work). While pasta is cooking, sautee onion in 1 tbls. of olive oil just until tender, then add garlic and sautee until tender. Add cut Kalamata olives to sautee. Add 1 can diced tomatoes with juice, dash of basil, oregano, thyme, salt and pepper to taste. Drain pasta. Pour tomato mixture over pasta and sprinkle with Asiago cheese.

Baked Monterey Chicken

I love chicken, and it's fun finding different things to do with it. I have also become a big fan of casseroles, and this is my latest find.

Ingredients

4 boneless, skinless chicken breasts
1 32oz can crushed tomatoes
1 can whole ortega chilies, drained, cut open, and seeded
2 cups sliced mushrooms
1 cup chopped onion (optional)
1/4 tsp garlic powder
1/2 tsp Italian seasoning
2 cups shredded Monterey Jack cheese
Olive oil


Directions
In large skillet, saute onion and mushrooms in olive oil until almost tender; remove with slotted spoon and set aside. Pan sear chicken in olive oil until juices almost run clear. Remove, drain and cut each in half. In bowl, mix garlic powder and Italian seasoning with crushed tomatoes; stir in mushrooms and onion. Preheat oven to 350F degrees and spray a 2-quart casserole with nonstick cooking spray. In casserole, layer half the crushed tomato mixture. Sprinkle on 1 cup of the cheese. Lay chicken pieces on top of cheese. Cover with remaining crushed tomato mixture, chilies, and remaining cheese. Bake 30 minutes.
Serve over rice or pasta.