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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 418.7
  • Total Fat: 7.0 g
  • Cholesterol: 120.0 mg
  • Sodium: 815.7 mg
  • Total Carbs: 51.5 g
  • Dietary Fiber: 3.3 g
  • Protein: 34.5 g

View full nutritional breakdown of Baked Drumstick, Mexican Veggies, and Garlic & Olive Oil Vermicelli calories by ingredient
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Baked Drumstick, Mexican Veggies, and Garlic & Olive Oil Vermicelli

Submitted by: SHOCKJAY

Introduction

This is my way of adding my favorite dish as prepared by my wife. We are a family of four and the children need high calorie foods that taste good. This is a frequent dish at our dinner table. This is my way of adding my favorite dish as prepared by my wife. We are a family of four and the children need high calorie foods that taste good. This is a frequent dish at our dinner table.
Number of Servings: 5

Ingredients

    Chicken Skinless Drumsticks (10 legs)
    Salt, iodized, free flowing
    Ground Black Pepper
    Onion powder
    Poultry seasoning
    Ralphs Mexican Style Vegetables, frozen (2 bags)
    Pasta Roni Garlic & Olive Oil Vermicelli raw (2 boxes)

Directions

Preheat oven to 450 degrees.
Line deep baking dish with aluminum foil for easy post-meal clean-up.
Wash chicken legs, then lay them in the pan.
Sprinkle with your favorite seasonings and spices (MRS_SHOCKJAY's are listed above).
Cover with aluminum foil and bake on middle rack for approximately 35 minutes, or until you can slightly smell them with oven door closed.
Remove top foil, rotate pan 180 degrees (half circle), and return to oven.
Follow preparation directions for 2 bags of vegetables.
Follow preparation directions for 2 boxes of Pasta Roni.
Turn off oven while veggies and pasta are cooking, but leave pan in hot oven.

Serving Size: makes 5 servings with "leftover" pasta and veggies

Number of Servings: 5

Recipe submitted by SparkPeople user SHOCKJAY.






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