Pineapple/Apricot "Dump" chicken

Pineapple/Apricot "Dump Chicken"

So this is the first variation I tried from this blog...and I did change it up a bit by using dried apricots instead of golden raisins:

"Dump" all of this in a regular zip lock bag...make 2 or 4 bags or whatever...cook one now and put the rest away....the idea is to have easy meals waiting for you in your freezer...or have an easy meal to give someone else!

1 1/2 lbs chicken (3 or 4 chicken frozen chicken breasts)

1/2 of a 20 oz. can of pineapple chunks

1/4 C brown sugar

1/2 t nutmeg

1/3 C orange juice

1/2 C "snipped" dried apricots (or use raisins if you want)

Lay flat in your freezer... to cook, thaw in refrigerator overnight, or just cook longer if you've forgotten to do that...you can cook in a crock pot, cooking bag(NOT the zip lock it's stored in!), or just in an open roasting pan...depending on the "frozennes" it will take varying times to cook, so plan accordingly. Make some rice (or use precooked brown rice from Costco)

Dump Chicken

I have neglected my blog for a bit...but wanted to post this so I could easily find it again...

Kaity "pinned" it on Pinterest...I think from Becca...

Dump Chicken

Several of these ready to go meals would be helpful for busy moms or anyone else who doesn't want to spend hours in the kitchen...

The New Crew!

Crew David Nieman arrived on March 19, 2012,...8 lb 7 oz !

Cute announcement, Jess!

Sausage Tortellini Soup (from Stake RS Conference)

This is the soup we made for the Stake RS Conference last week.

Sausage Tortellini Soup

1 lb. Italian sausage (turkey sausage works fine)

1 medium onion, chopped

2 cloves minced garlic

6 C beef stock (boxed or Better than Bouillon)

1 can crushed tomatoes (28 oz)

1 can tomato sauce (8 oz)

1/3 C diced carrot

1 medium zucchini, thinly sliced

1 T dried oregano

1 T dried basil

1 pkg (10 oz.) cheese tortellini

s & p

Grated Parmesan cheese

Remove casings from sausage and brown until thoroughly cooked. Drain fat (I actually rinse with hot water); then add onion and garlic and cook until soft. Add stock, tomatoes, tomato sauce, spices, and carrots and simmer about 45 minutes, until carrots are tender. Then add zucchini, cook about 20 minutes; finally add pasta and cook 15 minutes. Season with s & p; serve with parmesan cheese.

Mexican Rice-Lime and Cilantro

This is from Mel's Kitchen Cafe...it is so easy and way better than "typical" Spanish Rice...Kaity, you can leave out the cilantro!

1 C rice (I use Hunan which is stickier)

2 C chicken broth (Better than Bouillon or low sodium "boxed")

1 T olive oil

1 small yellow onion, diced

4 cloves garlic, minced

1/4 C tomato paste

1 T lime juice (l lime)

2 t cumin

1/2 C chopped cilantro

Cook rice in chicken broth. While it's cooking, sauté the onion and garlic in the olive oil. Stir in the tomato paste and cumin and continue cooking for a couple of minutes. When the rice is done, stir in the tomato/onion mixture and the lime juice and cilantro. I might add a little rotisserie chicken and cheese to the leftovers and roll in a tortilla...add some avocado...yummm...

Two Tanookies

So here is Kody in his Tanooki outfit...

They are admiring their tails!