Roasted Chicken with Stuffing

2 1/2 lb. whole chicken

1 Tbsp. olive oil

1 Tbsp. Italian seasoning

1 10 3/4-oz. can reduced fat cream of mushroom soup 2/3 cup water

1 6-oz. box stuffing mix

•Preheat the Contact Roaster.

•Coat the Baking Pan with non-stick spray. Rub the olive oil over the chicken and sprinkle the Italian seasoning on top of the skin. Place into the Baking Pan.

•Mix the mushroom soup and water together. Stir in the dry stuffing mix. Arrange around the chicken in the Baking Pan.

•Using oven mitts, insert the Baking Pan into the Contact Roaster and set the Timer for 60 minutes. Check for doneness and continue roast- ing if necessary.

•Yield: Serves 4

Roast Pork with Apples and Garlic

2-3 lb. boneless center loin pork roast, 6-7 inches long 4 small baking apples, quartered

1 head of garlic, peeled

1 medium onion, cut into eighths

1 Tbsp. crushed thyme salt and pepper to taste

•Preheat the Contact Roaster.

•Rub the pork roast with thyme, salt and pepper.

•Using oven mitts and a plastic or wooden utensil, place the meat, into the Contact Roaster and set the Timer for 75 minutes.

•Core the apples and cut into quarters. Separate garlic cloves and peel. Cut the onion into eighths.

•Turn meat over and add the apples, onion and garlic. Set the timer for 15 minutes. Check for doneness and continue roasting if necessary.

•Yield: Serves 8-12