Tuesday, May 18, 2010

Cranberry-Apple Chicken

So, so simple, and every person in my house ate without complaint:

1 lb. chicken breast pounded to desired tenderness
1 can of sugar free apple pie filling
1 box of chicken stuffing mix
large handful of dried cranberries

Preheat oven to 350.
Fix box of stuffing as directed and add cranberries in the last step. Stovetop makes a cranberry flavor, but I prefer to adjust to our tastes.
While the stuffing sits, lightly brown chicken for about two minutes on each side.
Layer a baking pan with the apples, add the chicken, and then the stuffing.

Back covered with foil for 25 minutes, remove cover and bake an additional 5 minutes.

Quick, super simple, and delicious. Pork loin may be substituted for the chicken.

My daughter mocked me for making a weekly menu. She checks it and laughs about how we can't eat this or that because it isn't listed. Yeah, yeah, but she sure didn't mind as she ate this dish. She may think I am being silly, but making a weekly menu has really saved time and money. The night before a grocery trip I make an excel spreadsheet of daily meals, ingredients needed, and the cookbooks being used. Nothing is set in stone and anything can be adapted. I switch days or switch ingredients as needed. Now, I have already mentioned it is saving time and money, but it is also making for more creative and fun meals. It hasn't been the usual spaghetti every few days. I know millions of men and women do this every week, but I am now an official believer. I will let you know how Thursday's Calypso Shrimp with black bean salsa turns out.

No comments: