Apricot Chicken

1 bottle of Russian Dressing
1 jar of Apricot Jam
1 Package of Onion Soup Mix
4- 6 Chicken Breast

Mix all the ingredients together and pour over chicken, let marinate or cook right away.

turn oven on to 350 degrees and cook 30-45 minutes until chicken is done.

I also love this grilled on the outdoor grill.

Serve over rice.

Turkey Minestrone Soup

1 lb. ground turkey or ground beef
6 c. chicken broth
1 can red kidney beans(drained)
1 can diced tomatoes
1 can tomatoe sauce
2 zucchinis sliced and halved
8 oz (1/2 bag) noodles of your choice
2 tbs olive oil
1 onion chopped
1 tbs minced garlic
Seasonings:
2 tsp celery seed
salt - to taste
pepper- to taste
oregeno- to taste
dried basil - to taste

Saute onion and garlic in olive oil in the bottom of the pot you are going to use for the soup. When the onions are clear add the ground turkey, season with salt, pepper, oregeno, basil and celery seed. Cook till meat is done. Add the chicken broth and then the rest of the ingredients. Bring to a boil, then turn the heat down and simmer till noodles are done.

Roasted Chicken and Veggies Recipe

This is a recipe I saw on Oprah with Jessica Seinfield (Jerry's wife) I am fully preparing it, so I don't think it will freeze that well so I hope you all can eat it within a few days. It should be good if eaten by Tuesday the 20th. If you would prefer to eat at a later date, I can give you a frozen chicken (I have a few I won't prepare yet) I can just prepare the rub, and give you lemons and rosemary so you can throw it together yourself easily later in the month. (might be a good option if you are traveling this weekend or have too many other dinner plans) Just let me know, I want this to be convenient for everyone =D

Ingredients:
1 whole chicken (4 lbs)
1 Tbsp and 3/4 tsp. kosher salt
3/4 tsp. crushed black pepper
3 Tbsp. Olive Oil
1 lemon
springs of fresh rosemary
Any veggies you would like.
(recipe didn't call for this, but I added a bit of seasoning salt as well)

Heat oven to 400 degrees. On a sheet pan, toss the veggies with 2 tablespoons of oil, rosemary, 3/4 teaspoon salt, and 1/4 teaspoon pepper. (Although this recipe says to toss on a pan, I have included roasting bags, I just feel like it will turn out more tender and moist with it. If you prefer a little crispier chicken then you can take it out of the bag and on a sheet pan. I just included it for your convenience if in case your like me and prefer it).

Rinse and pat dry chicken and season with the remaining salt and pepper, then rub with 2 tablespoons of the oil. Pierce the lemon several times, and stuff with more rosemary, into the cavity of the chicken. Using cooking twine, tie the legs together. Cook for about an hr.

All of this has been done (except the cooking part) So just take out the lemon and rosemary from the cavity and cut the twine and dinner is served =D Enjoy!

Comments

I am thinking of doing a full chicken for this months meal. I would also provide potatoes and carrots in the roasting bag, however.... it might be kind of hard to "Freeze" because of it's size and such. I am wondering if you all would a) have room in your freezer for this. b) know of a way to freeze it (I think it might be too big for a freezer bag, but maybe can some other way) and/or C) If I buy it (by I, I mean my awesome hubby Court ;D) buy it on Wed or Thursday do you think you all would like to make it within a few days or the expiration date? Maybe it can be one of the first meals you make for your family?

I can make a traditional freezer meal if this is too inconvenient, I just thought it would be a nice change of pace for the Christmas time. Nothing better than a nice big chicken with potatoes and carrots on the side. Especially when you don't have to put it all together. (I will stuff a couple things in it like a lemon, and herbs that you will just need to take out, and then cut the cooking twine... but it should be so yummy. I will prob be using Jessica Seinfield's recipe, if not maybe one from Erin Morgan.

Please let me know what you think. Thanks!