Archive for May, 2010

Menu May 22-28

Saturday: Subs
Sunday: “Lost” finale menu (see below)
Monday: Pesto chicken stuffed shells
Tuesday: Frozen dinner of some sort
Wednesday: Grilling out
Thursday: Out
Friday: Pesto chicken pizza

“Lost” finale menu
Honey mustard lime chicken
Hot spinach red pepper dip
French bread rolls
Peanut butter and brownie cream torte

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Sweet salsa chicken


Source:
Recipezaar.com

We have finally moved into our new house! We’ve been here about 3 weeks now, and it seems like things are getting settled. We still have a lot of small things to accomplish, but it’s definitely feeling like home.

Because of our moving to a new city, my commute to work got a lot longer than it was before. To make dinner a bit easier on myself, I am relying on freezer meals for a lot of our weeknight meals. That way, dinner is ready almost as soon as I get home! Soon after we moved in, I put together several dump chicken recipes and froze them to use later. (They are called dump chicken recipes because all you do is combine all the ingredients in a gallon-sized freezer bag, freeze, thaw, and then dump them into your crockpot!) My plan is to use them about once a week so we don’t get tired of them. So be on the lookout for more dump chicken recipes soon!

This sweet salsa chicken recipe is the first. It reminded me a lot of the salsa chicken I’ve made a few times, which, once you think about it, makes sense, as the ingredient list only differs by one or two. This dish had added sweetness from the apricot jam, and tasted less “thick,” probably from the lack of the cream of mushroom soup. If I had to choose, I think I still like the first salsa chicken better, but this is definitely a good alternative for something different!

Sweet salsa chicken
1.5 lbs. chicken breasts (about 2 or 3 breasts, depending on size)
12 oz. salsa
8 oz. apricot jam
1 packet taco seasoning

Directions:
To freeze: Combine all ingredients in a gallon-sized freezer bag. Seal tightly, and lay flat in freezer.
To cook: Remove bag from freezer the night before, and lay flat in the refrigerator to thaw overnight. In the morning, dump the entire contents in your crockpot. Cook on low for 6-8 hours. Shred chicken and serve over rice.

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Menu May 16-22

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Menu May 9-14

Sunday: Brats w/chips
Monday: Hamburgers w/fries
Tuesday: Skyline chili
Wednesday: Sweet salsa chicken over rice
Thursday: Out?
Friday: Pizza

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Island BBQ Chicken


Source: Adapted from Tasty Kitchen

I was starting to get tired of BBQ pulled pork sandwiches, so I started looking for a new BBQ chicken recipe. I had made this Zesty Chicken BBQ a few times, and while it was really, really good, I just wasn’t in the mood for it. I found this recipe and thought it sounded unique and interesting. The original recipe called for a “fruity BBQ sauce,” such as mango or pineapple, but I couldn’t find any, so I improvised by adding a can of pineapples to the mix!

This had a great flavor, and was very different from anything I had had before. Overall, I think I like the Zesty Chicken BBQ better, but this is perfect when you want something slightly different!


Island BBQ Chicken

2 lbs. chicken breasts(about 3 large breasts)
1 8 oz. can pineapple slices, undrained
Salt and pepper, to taste
1 medium onion, sliced
1/4 cup raisins
1 bottle honey bbq sauce

Directions:
Place chicken breasts into crockpot and sprinkle with salt and pepper, to taste. Add onions, pineapple and raisins. Cover with about 3/4 of the bottle of BBQ sauce and stir to combine. Cover and cook on low for 6-8 hours. At end of cook time, shred chicken using two forks. Add the rest of the BBQ sauce and stir to combine. Enjoy!

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