Roasted Chicken with Stuffing

4-5 lb. whole chicken

1 1/2 Tbsp. olive oil

1 Tbsp. Italian seasoning

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

12-oz. 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 100 minutes. Check for doneness and continue roasting if necessary.

•Yield: Serves 4

Fruit Stuffed Roast Pork with Sweet Potatoes

4-5 lb. center loin pork roast, tied

1 cup dried apples 3/4 cup craisins

6 medium sweet potatoes, cut in 2 inch pieces

1 1/2 Tbsp. crushed thyme salt and pepper to taste

•Preheat the Contact Roaster with inverted rack.

•Push apples and craisins down between two pieces of roast.

•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 45 minutes. When the timer goes off, turn the roast over and add the sweet potatoes. Set the Timer for an additional 135 minutes. Check for doneness and continue roasting if necessary.

•Yield: Serves 10-12

12