Change!

So with the Musical and then being sick or having sick kids I finally - today - have a house germ/sick free.  So I did my freezer meals before heading out of town in the morning. UGH!

Roast sandwiches just did not sound good - so we are doing chicken - sorry for the change.  It is a Sweet Mexican Chicken or Sweet Salsa Chicken. It can be baked in a 13x9 pan or thrown in the crockpot.  Serve with tortilla chips like nachos or in corn or flour tortillas with shredded lettuce, sour cream and cheese.  Original recipe called for Apricot Preserves - but I used Pineapple Apricot Preserve which gives it just a little extra yumminess. ;)

Here is the recipe:

Sweet Salsa Chicken

2-3 lbs boneless chicken
1 Cup Salsa
1 Cup Apricot Preserves (or Pineapple Apricot)
1 packet Taco Seasoning (I like McCormick's that is all natural and no MSG)

Mix last 3 ingredients, place chicken in freezer bag pour sauce over and freeze.  Thaw in fridge and either bake in oven *350 for 45 minutes until juices run clear --- or in crockpot low for 6-8 hours.  Shredded or slice before serving.

August - Cafe Rio Chicken

Sorry ladies that it is another chicken recipe - but it did not look like we had a mexican flare dish and this is yummo!


CAFE RIO CHICKEN
2-3 Chicken breast
1 C Zesty Italian Dressing
1 packet Ranch dressing (dry)
1/2 T minced garlic
1/2 T ground cumin
1/2 T chili powder

Mix above ingredients - Dump all ingredients over chicken in freezer bag.
Day of cooking - take defrosted bag - dump in crockpot and add 1/2 C Water.
Cook on low for 6-8 hours.
Serve with tortillas, chips, salsa and all the toppings your family loves.

ENJOY!
Jackie