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Ingredients

• ✓ pan lining paper
• aluminum foil
• tomato
• salsa
• chili powder
• flour tortilla
• canola oil
• butternut squash
• sweet potato
• onion
• garlic
• black bean
• chicken
• monterey jack cheese

Instructions

1. 1 Preheat oven to 350 degrees F. Line a 2-quart rectangular baking dish with Reynolds Wrap Pan Lining Paper, parchment side up. No need to grease dish.
2. 2 Combine the undrained tomatoes, salsa, and chili powder in a medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until slightly thickened, stirring occasionally and mashing with the back of a spoon.
3. 3 Stack tortillas; wrap tightly in Reynolds Wrap Aluminum Foil.
4. 4 Bake tortillas about 10 minutes or until warm.
5. 5 Heat oil in a large skillet over medium heat. Add squash, onion, and garlic; cook and stir for 8 to 10 minutes or until vegetables are tender. Remove from heat. Stir in half of the tomato mixture, the black beans, chicken, and 3/4 cup of the cheese.
6. 6 Divide the black bean mixture among the warm tortillas; roll up the tortillas. Arrange the rolled tortillas, seam sides down, in the prepared baking dish. Spoon the remaining tomato mixture over the tortillas. Sprinkle with the remaining 1/2 cup cheese.
7. 7 Bake, uncovered, about 20 minutes or until heated through.

By Reynolds KitchensR

Ingredients

• ✓ pan lining paper
• fettuccine pasta
• carrot
• pea
• yellow squash
• asparagus
• butter
• all-purpose flour
• salt
• milk
• chicken broth
• goat cheese
• cherry tomato
• parmesan cheese
• basil
• oregano
• almond

Instructions

1. 1 Preheat oven to 400 degrees F. Line a 2-quart rectangular baking dish with Reynolds Wrap® Pan Lining Paper, parchment side up. No need to grease dish.
2. 2 Cook the pasta according to package directions in a Dutch oven, adding the carrots, peas, squash, and/or asparagus for the last 3 minutes of cooking time. Drain, reserving 1/4 cup of the pasta water. Return the pasta mixture to the Dutch oven. Cover and set aside.
3. 3 Melt butter in a medium saucepan; whisk in flour and salt. Whisk in the milk, chicken broth, and goat cheese. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Stir in the reserved pasta water, tomatoes, 1/4 cup of the Parmesan cheese, basil, and oregano.
4. 4 Pour milk mixture over the pasta mixture, tossing to coat. Spoon pasta mixture into prepared baking dish. Sprinkle with the almonds and remaining 1/4 cup Parmesan cheese.
5. 5 Bake 15 to 20 minutes or until the mixture just starts to turn golden and the sauce is bubbly.

By Reynolds KitchensR

Ingredients

• ✓ pan lining paper
• cream cheese
• mayonnaise
• milk
• garlic powder
• artichoke heart
• spinach
• pepperjack cheese
• parmesan cheese
• red pepper
• cracker
• tortilla chip

Instructions

1. 1 Preheat oven to 375 degrees F.
2. 2 Line a 13x9x2-inch baking dish with Reynolds Wrap® Pan Lining Paper with parchment paper side facing up toward food. Crimp Pan Lining Paper around rim of dish set aside.
3. 3 Whisk together cream cheese, mayonnaise, milk and garlic powder in a large bowl. Stir in artichokes, spinach, the cheeses and roasted red pepper until combined. Spread in lined pan in an even layer.
4. 4 Bake uncovered 25 to 30 minutes or until edges are bubbling and starting to brown. Serve with crackers or chips.

By Reynolds KitchensR

Ingredients

• ✓ pan lining paper
• parsnip
• carrot
• sweet potato
• chicken broth
• whipping cream
• butter
• salt
• brown sugar
• all-purpose flour
• rosemary
• pecan
• maple syrup

Instructions

1. 1 Preheat oven to 400 degrees F. Line a 2-quart rectangular baking dish with Reynolds Wrap® Pan Lining Paper, parchment side up. No need to grease dish.
2. 2 Add parsnips and/or carrots to a large microwave-safe bowl. Add 1/4 cup water and cover with wax paper. Microwave on high for 5 minutes. Uncover and add sweet potatoes. Cover and microwave 15 minutes more or until tender, stirring once. Drain and return vegetables to bowl.
3. 3 Pour broth and cream into the bowl with vegetables. Use a potato masher to mash to desired consistency. Stir in 3 tablespoons butter and 1/2 teaspoon salt. Transfer to prepared baking dish.
4. 4 Combine brown sugar, flour, rosemary, and 1/4 teaspoon salt in a medium bowl. Using a pastry blender, two forks, or your fingers, cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in pecans and maple syrup and sprinkle over sweet potato-mixture.
5. 5 Bake 20 to 25 minutes or until pecan mixture is just starting to brown.

By Reynolds KitchensR