2-4 Boneless Skinless Chicken Breasts
1/3 Jar of Apricot Preserves
1 c. Russian Salad Dressing
3 beef bouillon cubes (crushed)
3 T. minced or chopped dried onion
-Cut the chicken into strips and place in an 8x8 greased glass pan.
In a bowl mix the apricot preserves, Russian salad dressing, beef bouillon cubes and minced onion all together and pour over the chicken strips. Bake at 350 for 40-45 min. Serve over brown rice.
4 Boneless Skinless Chicken Breasts 1 1/2 c. BBQ Sauce
1/4 c. Honey 1/4 c. Heinz 57 Sauce
-Place the chicken in a greased 8x8 glass pan. In a bowl combine the sauces and honey and pour over the chicken. Cook at 350 for 45 min to 1 hour or until cut, juices run clear.
Serve with baked potatoes. Yumm….
*(You can cook the baked potatoes in the oven at the same time! Just scrub, poke holes and bake next to the chicken)
Chicken & Stuffing
3 large chicken breasts trimmed and filleted (to make thinner)
1 box stuffing mix
1 can cream of chicken soup
1 c. chicken broth (1 c. water 1 tsp. chicken bouillon seasoning)
-Place filleted & quartered chicken in a greased 8x8 pan. Pour the stuffing mix over the chicken. In a bowl combine the soup and broth. Pour over the chicken and stuffing. Bake at 350 for 45 minutes or until chicken is done.
3 chicken breasts cut into strips
1 c. thick Teriyaki Sauce
Place the chicken "strips" into a greased 8x8 pan.
Pour the teriyaki sauce over top.
Bake at 350 for 30 minutes. Serve over rice or noodles.
*If you want a sweeter sauce - add 1 T. of sugar to sweeten it up!
*Add cut bell peppers and onions to make it like a stir fry!
Best Beef Meatloaf
1 lb. Ground Beef (or Turkey) 1/4 c. Rolled Oats
1/4 c. Dehydrated Chopped Onion 8 Saltine Crackers- smashed
1 tsp. Salt A few Dashes of Pepper
2 tsp. Worcestershire Sauce 2 Eggs
Mix all ingredients in a large bowl until well combined.
Place the meat mixture in a greased 8x8 pan and shape into a
loaf with your hands. Spread an even layer of ketchup on top
of the meat. Bake at 350 for 45 minutes or until the center is not pink.