*my apologies for not having a picture of this recipes. I refuse to make food without a pic or a good recommendation. So I give this a 4.2 stars recommendation.
Ingredients:
4 chicken breasts
1 C (roughly one jar) apricot jam
1/2 C dried onions
1 C Italian Dressing ( I prefer Kraft's Zesty fat free Italian dressing)
1 Bell pepper (preferably green, yellow, or orange)sliced
1 can chunked pineapple
Half an onion sliced
Directions:
Preheat oven to 350 degrees. Mix jam, onions, and dressing together. Slice raw chicken into small chunks. Pour half the dressing mixture over the chicken. Cook for 15 minutes. Add sliced bell peppers, sliced onion, and full can of pineapple (no juice) and the rest of the dressing. Cook for another 15 minutes.
Serving size: 6
2. Beef & Mushroom Lasagna
Ingredients:
1 can Campbell's Condensed Cream of Mushroom Soup
1/4 C milk
1 lb. ground beef
2 C Prego Fresh Mushroom Italian Sauce
9 cooked lasagna noddles (wheat is great!)
1 C shredded Italian-blend or mozzarella cheese
Directions:
1. Heat oven to 400 degrees. Stir soup and milk in a small bowl until smooth.
2. Cook beef in skillet over medium-high heat until well browned, stirring often to separate meat. Pour off fat. Stir in Sauce.
3. Layer 1/2 beef mixture, three noodles, and 1 cup soup mixture in 2-qt. shallow baking dish. Top with 3 more noodles,remaining beef mixture, remaining noodles and remaining soup mixture. Sprinkle with cheese. Cover baking dish.
4. Bake 30 mins. or until hot. Uncover baking dish.
Serving size: 6
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