Apricot Chicken

Apricot Chicken

Ingredients

         6 skinless, boneless chicken breast halves

         1 1/2 (1 ounce) packages dry onion soup mix

         1 (10 fluid ounce) bottle Russian-style salad dressing

         1 cup apricot preserves

Directions

1.             Preheat oven to 350 degrees F (175 degrees C).

2.             Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together, and pour over the chicken.

Cover dish and bake for 1 hour in preheated oven.

Ray's Chicken

Ray’s Chicken

Ingredients

         1/4 cup distilled white vinegar

         1/3 cup vegetable oil

         1/3 cup soy sauce

         1 lime, juiced

         1/2 lemon, juiced

         1/4 cup sherry

         2 tablespoons ground mustard

         2 teaspoons honey

         4 cloves garlic, crushed

         1/3 cup brown sugar

         2 tablespoons lemon pepper

         1 teaspoon dried oregano

         1 teaspoon rosemary

         1 teaspoon salt

         6 skinless, boneless chicken breast halves

Directions

1.             In a large glass bowl, stir together the vinegar, oil, soy sauce, lime juice, lemon juice, sherry, mustard, and honey. Mix in the garlic, brown sugar, lemon pepper, oregano, rosemary, and salt. Place the chicken in the mixture. Cover, and marinate in the refrigerator 8 hours or overnight.

2.             Preheat the grill for high heat.

3.             Lightly oil the grill grate. Discard marinade, and place chicken on the grill. Cook 6 to 8 minutes per side, until juices run clear.

Pam's Sweet Pork Roast

1 Pork Roast
1 Cup Brown Sugar
1 Can Coca-cola
1 Jar Salsa

Mix together in crockpot, cook on LOW for 5-7 hours.

Cranberry-Pear Chicken

1 1/2 tbs all-purpose flour
1/2 tsp salt
1/2 tsp freshly ground pepper
3/4 lb chicken breast, cut into 1-inch pieces
2 tsp canola oil
1 ripe pear, peeled, cored & chopped
3 scallions, sliced
3/4 cup pear nectar (or apple cider)
1/4 cup dried cranberries
2 tsp course-grain mustard

Combine flour, 1/4 tsp salt & 1/4 tsp pepper on a sheet of wax paper. Add chicken, toss to coat. Heat 1 1/2 tsp oil in a large skillet over medium-high heat. Add chicken & cook turning occasionally until browned & cooked through, about 5 minutes. Transfer chicken to a plate. Add the remaining oil to the same skillet, then add the pear & scallions. Cook over medium-high heat, stirring often, until the pear is golden, about 3 minutes. Add pear nectar, cranberries & the remaining salt & pepper. Increase the heat to high & cook, stirring occasionally, until sauce bubbles & thicken slightly, about 3 minutes. Stir in the mustard; return the chicken to the skillet & heat through, about 1 minute.

Weight Watchers: 1 cup = 4 points

Southwestern Skillet Macaroni & Cheese

1 Cup Elbow Macaroni
1 lb Ground Turkey
1/2 Cup Chopped Onion
1/2 Cup Chopped Green Bell Pepper
2 Tbl Chili Powder
1 Tsp Ground Cumin
1/2 Tsp Salt
1 (14 1/2-Ounce) Can Diced Tomato (with juice)
1 (8-ounce) Can Tomato Sauce
1 (4 1/2-ounce) Can Chopped Mild Green Chili's
1/2 Cup Water
1 Cup Reduced-Fat Cheddar Cheese

Cook macaroni according to directions. Spray a large skillet with non-stick cooking spray and place over medium to high heat. Brown turkey about 8 minutes. Stir in onion, bell pepper, chili powder, cumin & salt. Cook until onion is softened, about 3 minutes. Add tomatoes, tomato sauce, chili's & water. Bring to a boil. Reduce heat & simmer, stirring occasionally, about 10 minutes. Add macaroni & cheese, stirring to combine.

Weight Watchers: 1 Cup=6 points