Apricot Chicken

 I found this recipe at www.chef-in-training.com and have made it a couple times now with some changes after the first time.  I thought it tasted a lot like Teriyaki chicken the first time so I have started adding sriracha.  I also have lots of Zucchini in the garden now so I threw some in as well.

INGREDIENTS:

6-8 skinless chicken breasts or Thighs
1 cup apricot preserves
1 cup Catalina or French dressing
1/4 cup dry onion soup mix
1 tablespoon sriracha
1 medium zucchini

DIRECTIONS:
Put chicken in a 9×13 pan. Mix all other ingredients together and pour over chicken. Cover and bake at 350 for 1 1/2 to 2 hours or until chicken is done add zucchini 15 minutes before chicken is ready.  When I make this I usually double or triple the recipe and add to Ziploc freezer bags without the zucchini for a later day.  You can also make this in the Crock cook on low for 4-5 hours.

I'm Back!

I’M BACK!!!  Hopefully I will stay for a while.  I am sorry for the long pause but I was cooking up the most amazing thing possible!  Mr. Logan Glenn McAllister. 

 I know so cheesy but I have no shame.  I have decided to start meal planning in my house to hopefully save time and money.  I have never really started a week with a set meal plan so hopefully sharing them with you all will help them stick in my daily routine as a MOM. 

Week 1

Monday: Apricot Chicken with Zucchini and Rice

Tuesday: Chicken with Roasted Pineapple and HabaneroSauce and Rice Pilaf

Wednesday: Shredded BBQ Chicken sandwiches and Baked Beans

Thursday:  Hanging out with some friends so I am off the hook

Friday:  Buffalo Chicken Tenders with homemade fries

Saturday: Frozen Pizza!!

Sunday Breakfast:  Overnight Blueberry French Toast

I will post pictures and recipes soon for each meal!  Feel free to send me any meal plans of your own!

Parmesan Chicken and Rice

This is another fast and simple meal I can throw together with ingredients I have in the house.  I also always have extra for lunch the next day.
Ingredients:

• 1 cup rice
• 1 can cream of chicken soup
• 1/2 cup sour cream
• 1/4 cup milk
• 1 can chicken broth
• thin sliced chicken breasts
• 1 can mushrooms or 1 package fresh mushrooms
• parmesan cheese
• 8 oz frozen mixed vegetables
• 2 tablespoons olive oil
• 1 tablespoon pepper

Directions:  Cook one cup of rice with 1 can chicken broth in rice maker.  In medium bowl add soup, sour cream, milk, pepper, and mixed vegetables.  In large skillet heat olive oil and cook chicken breasts.  Take chicken off skillet and set aside.  Add mixture to skillet and heat until veggies are thawed and warm.  Add cooked rice to skillet and mix together.  Then place chicken breasts on top of rice mixtures and sprinkle each breast with parmesan cheese.  Cover and heat until cheese is melted.
Cookers Note:  I prefer this recipe with fresh sauteed mushrooms however I usually only have canned on hand.

Semi Homemade Red Beans and Rice

 

Ever since my husband and I started dating back in 2001, he has been talking about how much he loves red beans and rice.  So, the other night I was debating what to make with some kielbasa and decided I didn't really just want to add it to my packaged jambalaya mix so I raided the pantry and whipped this recipe up.  My husband did state that he is not a big fan of whole beans, so I should make it without the beans.  I started laughing and reminded him of all the times he talked about loving red beans and rice.  He then stated, he does love it just not the beans.  Just another reason why I love him so much.  It was easy, delicious, and a change of pace.  I will be making this many times over. 

Ingredients:

• 1 package sliced kielbasa
• 1 can diced tomatoes
• 1 small can tomato paste
• 1 can red beans, semi drained
• 1 small can diced green chilies
• 1 small onion diced
• 1/4 cup celery diced
• 1 cup minute rice
• 1-1/2 cups water
• 1 tablespoon Cajun seasoning

Directions:  Over medium heat saute onion and celery with olive oil then add kielbasa.  Cook additional 5 minutes then add red beans, tomato paste, tomatoes, Cajun seasoning, and green chilies.   Stir all ingredients together and let sit for a couple minutes then add water and rice.  Again stir all ingredients and simmer on low stirring occasionally until rice is soft.

Cookers Note:  If you would like to use regular rice, steam rice and add to cooked kielbasa.  Disregard the 1 1/2 cups of water. 

Easy Freezer Burritos

These are really easy to make and are so nice to have on hand for quick lunches or dinners.  You can microwave them frozen or thaw them and bake them with cheese on top.  I was able to make 10 for about five dollars.  One good thing about this recipe is I usually have all the ingredients on hand at all times.  I made black bean and jack cheese, refiried bean and jack cheese, and refried bean, jack cheese, and jalapenos.

Ingredients:

• 1 can black beans
• 1 can refried beans
• 2 cups jack cheese
• sliced jalapenos
• 10 medium sized tortillas
• tin foil

Directions:  In medium bowl add drained black beans and one cup cheese.  In separate bowl add refried beans and one cup cheese.  Microwave tortillas on plate for about 45 seconds to soften.  Place tortilla on foil and add some one of the bean mixture.  Fold in two sides of the tortilla then roll.  Repeat until mixture is gone and repeat with second mixture.  I added jalapenos to about 4 of the burritos with refried beans.  Wrap in foil and label.

Microwave Directions:  Unwrap and heat for 1.5-2 minutes.

Oven Directions:  Thaw completely and place in baking dish cover with cheese if desired and bake for 20 minutes at 350 degrees.

Skillet Directions:  Heat skillet on medium heat and add olive oil.  Place Unwrapped and thawed burrito in pan at heat on both sides until hot throughout.

Orange Sweet Roll French Toast

I had a huge craving for Pillsbury Orange Sweet Rolls and I could not resist as I walked past them at the store.  I went home and baked them and ate one and could not stand to see them go to waste.  Every Saturday my husband always asks for Pancakes, Waffles, or French Toast.  I decided I would try french toast with the left over rolls.  They were AMAZING!!!  I usually opt for oatmeal or toast but I caved and had some myself.

Ingredients:

• 1 package Pillsbury Orange Sweet Rolls with icing
• 3 eggs
• 2/3 cup milk
• Maple Syrup

Directions:  Bake rolls as directed on package.  Cool completely and cut in half.  In mixing bowl whisk eggs, milk, and 2 tablespoons of maple syrup together.  Dip rolls into mixture coating completely and transfer to griddle/pan on medium heat for about two minutes on each side.  Meanwhile I heated Maple syrup and icing together in the microwave for syrup topping.  I did not give an amount of syrup because everyone prefers certain amounts.  *Sprinkle with powdered sugar if desired*

Pumpkin Pie Bars

Pumpkin Pie Bars

These are so Delicious!  I had lots of pumpkin pie mix and I stumbled across a recipe that sounded really good.  I always tweak them so here is my version.  These were even better 2 days after baking because the crust softened and the flavors combined.  I took them to work and everyone loved them. 

Ingredients:

• 1 package Carrot cake mix
• 3 eggs
• 3 tablespoons melted butter
• 1 8 ounce package cream cheese
• 3/4 can of sweetened condensed milk
• 3/4 can of pumpkin pie mix (15 oz can)
• 1 package instant cheesecake pudding
• 1 tsp vanilla

Directions:  Preheat oven to 350 degrees.  In a large bowl mix cake mix, 1 egg, and butter until crumbly.  Press into greased 9 by 13 cake pan.  In another bowl mix together cream cheese, condensed milk, pumpkin pie mix, pudding, vanilla, and 2 eggs until creamy.  Pour mixture over crust and bake for 30-35 minutes.  Let cool then store in refrigerator.