Heat oven to 375°F.

Fold wings of chicken across back so tips are touching.

Skewer or tie legs together.

In shallow roasting pan, place chicken breast side up.

Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.

Roast chicken uncovered 45 minutes.

Remove chicken from oven.

Arrange carrots, celery, potatoes and onions around chicken.

Stir thyme into melted butter; drizzle over chicken and vegetables.

Cover chicken and vegetables with foil; roast 45 to 60 minutes longer or until thermometer reads at least 165°F, legs move easily when lifted or twisted and vegetables are tender when pierced with fork.

Remove vegetables from pan; cover with foil to keep warm while carving the chicken.

On cutting board, place chicken, breast up and with legs to your right if you’re right-handed or to the left if left-handed.

Remove ties from legs.

Carve chicken; serve with vegetables.

Heat oven to 375°F.

In small bowl, mix oil, thyme, marjoram, salt and pepper.

Grate 1 teaspoon peel from lemon; stir peel into oil mixture.

Cut lemon into fourths; place in cavity of chicken.

Fold wings across back of chicken so tips are touching.

Skewer or tie legs together.

On rack in shallow roasting pan or in 13×9-inch pan fitted with rack, place chicken, breast side up.

Brush some of the oil mixture on chicken.

Insert ovenproof meat thermometer so tip is in thickest part of thigh and does not touch bone.

Roast uncovered 45 minutes.

Arrange potatoes, carrots and green beans around chicken; brush remaining oil mixture on chicken and vegetables.

Roast uncovered 30 to 45 minutes longer or until thermometer reads at least 165°F, legs move easily when lifted or twisted and vegetables are tender.

Cover loosely with foil; let stand 15 to 20 minutes for easiest carving.

Remove lemon; discard.

Place chicken on platter; arrange vegetables around chicken.

Heat oven to 400°F.

Lightly spray 9-inch glass pie plate with cooking spray.

Unroll 1 can of pizza crust dough.

Place dough in pie plate; press against bottom and side of pie plate to form crust.

In small bowl, mix pizza sauce and mushrooms; spoon onto dough in pie plate.

Layer with olives, ¾ cup of the mozzarella cheese, the spinach and remaining ¾ cup mozzarella cheese.

Unroll remaining can of dough.

Press dough into 9-inch round; place over filling.

Pinch edges of dough together to seal; roll up edge of dough or flute to form rim.

Cut several slits in dough.

Brush with oil; sprinkle with Parmesan cheese.

Bake 35 to 40 minutes or until deep golden brown.

Cut into wedges.

Heat oven to 450°F.

In large bowl, toss potatoes, cauliflower, onion, bell pepper, carrots, garlic, oil, ¼ teaspoon salt and ⅛ teaspoon of the pepper.

Arrange vegetables in single layer in ungreased 15x10x1-inch pan.

Roast uncovered 20 minutes or until tender and lightly browned.

Cool to room temperature, about 15 minutes.

Reduce oven temperature to 425°F.

In small bowl, beat egg, whipping cream, thyme, ⅛ teaspoon salt and remaining ⅛ teaspoon pepper with whisk.

Line 15x10x1-inch pan with cooking parchment paper; place pie crust in center of pan.

Spoon roasted vegetables in center of crust, leaving 1½-inch border around edge.

Fold crust border over filling, pleating crust and pressing gently to seal.

Carefully pour cream mixture over vegetables.

Sprinkle with cheese.

Bake 25 to 30 minutes or until crust is browned and knife inserted in center comes out clean.

Let stand 5 minutes before serving.

Heat oven to 425°F.

Line 13×9-inch (3-quart) glass baking dish with heavy-duty foil.

Place potatoes and carrots in dish; toss with 2 teaspoons of the oil.

Sprinkle ½ teaspoon of the salt and ⅛ teaspoon of the pepper over vegetables; toss and arrange in single layer in dish.

Roast 15 minutes.

Add Brussels sprouts and leek to baking dish; toss with remaining 2 teaspoons olive oil, ½ teaspoon salt and ⅛ teaspoon pepper.

Spread all vegetables in single layer.

Roast 15 to 20 minutes longer or just until tender when pierced with fork.

Carefully remove foil and vegetables from dish; set aside.

Spray same baking dish with cooking spray.

In 2-cup microwavable glass measuring cup, mix water and sugar.

Microwave uncovered on High 2 to Minutes or just until amber colored.

Carefully stir in vinegar (mixture will bubble up).

Pour evenly into baking dish; quickly spread over bottom.

Sprinkle oregano and sage over sugar-vinegar mixture in baking dish.

Arrange vegetables over herbs in dish.

Sprinkle evenly with cheese.

On lightly floured surface, roll out puff pastry with rolling pin into 13×9-inch rectangle.

Place pastry over vegetables, folding edges under to fit if necessary.

Pierce pastry all over with fork.

Bake 20 to 25 minutes longer or until pastry is golden brown.

Remove from oven; cool 10 minutes.

Place heatproof serving platter upside down over baking dish.

Carefully turn platter and dish over; remove dish.

If necessary, replace any vegetables or glaze that stick to dish.

Cut into squares.

Heat oven to 425°F.

In 2-quart saucepan, heat water and rice to boiling.

Reduce heat; cover and cook 9 minutes.

Stir in celery, bell pepper and onion.

Heat to boiling.

Reduce heat; cover and cook about 6 minutes longer or until rice is tender and most of water is absorbed.

Set aside.

On lightly floured surface, roll out 1 pie crust with rolling pin until 12 inches in diameter.

Place crust in ungreased 9- or 10-inch deep-dish pie plate; gently press in bottom and up side of pie plate.

Do not stretch.

In large bowl, mix beans, tomatoes, tomato paste and 1 tablespoon Cajun seasoning.

Stir in rice mixture.

Spoon into crust-lined pie plate.

Top with second pie crust; seal edge and flute.

n small cup or bowl, stir together salt and ¼ teaspoon Cajun seasoning.

Brush top crust lightly with water; sprinkle evenly with seasoning mixture.

Cut several slits in top crust for steam to escape.

Bake 30 to 35 minutes or until crust is golden brown.

Heat oven to 450°F.

Place pie crust in 9-inch glass pie plate as directed on box for one-crust filled pie.

Bake 6 to 7 minutes or until light brown.

Cool 15 minutes.

Reduce oven temperature to 375°F.

Meanwhile, in 10-inch nonstick skillet, cook bacon over medium-high heat about 8 minutes, stirring frequently, until crisp; drain on paper towels.

Reserve 1 tablespoon drippings in skillet.

Cook onion in bacon drippings over medium heat about 10 minutes, stirring occasionally, until tender and lightly browned.

Spoon onion into partially baked crust; sprinkle with tomatoes.

Top with basil, dill and bacon.

In small bowl, mix mayonnaise, eggs and pepper with whisk.

Pour over ingredients in crust.

Sprinkle with cheese.

Bake 25 to 30 minutes or until light brown and knife inserted in center comes out moist but clean.

Heat oven to 400°F.

In ungreased 13×9-inch (3-quart) glass baking dish, mix broccoli, ham, soup and ¼ cup milk.

In medium bowl, stir remaining ingredients until blended.

Pour over ham mixture.

Bake about 35 minutes or until crust is golden brown.

Heat oven to 375°F.

Spray 2½-quart casserole with cooking spray.

In 12-inch nonstick skillet, cook sausage over medium heat about 8 minutes, stirring occasionally, until browned; drain.

Add zucchini, beans, tomatoes, basil, rosemary and ¾ cup of the cheese; stir gently.

Spoon into casserole.

In medium bowl, beat eggs slightly with fork.

Crumble polenta into eggs; mix well.

Spoon polenta mixture evenly over sausage mixture; spread evenly.

Bake uncovered about 25 minutes or until sausage mixture begins to bubble around edges and polenta is firm to the touch.

Sprinkle remaining ¼ cup cheese over top; bake about 10 minutes longer or until cheese is melted.

Cool 10 minutes before serving.

Heat oven to 375°F.

Spray 9- or 10-inch deep-dish pie plate or shallow 1½-quart casserole with cooking spray.

In 12-inch nonstick skillet, cook sausage over medium-high heat, breaking up with spoon, until browned.

Transfer sausage from skillet to paper towels to drain.

Wipe skillet clean with paper towel.

In same skillet, heat oil over medium heat.

Add carrot and onion; cook and stir about Minutes or until softened.

Add garlic; cook and stir 30 seconds longer.

Sprinkle flour over mixture in skillet; stir in until moistened.

Stir in water, Alfredo sauce and pepper.

Cook over medium-high heat, stirring occasionally, until mixture boils and thickens.

Stir in kale.

Remove from heat; cover and let stand Minutes or until kale is softened.

Stir in beans and cooked sausage.

Pour into pie plate.

Heat potatoes as directed on bag; stir until smooth.

Spoon evenly over bean mixture.

In small cup or bowl, stir together cheese and Italian seasoning.

Sprinkle over potatoes; swirl lightly into potatoes with back of spoon while spreading potatoes evenly over filling.

Bake 30 to 35 minutes or until filling is hot and bubbly and potatoes are just beginning to brown.

Cool 5 to 10 minutes before serving.