I think that it's kind of funny that as I'm cooking things, my kids always ask if what I'm making is for us. I hope that's a sign that I'm teaching my kids how to help others.
In this chapter of my life, I can't really go and help someone move or help to take care of a new baby. Bringing all five of my kids as I go to help would more of a hindrance than a help.
So what can I do to help others out? I cook for them. That's something I can do from home with all of the kids around me and still be able to help someone in need.
Today's dish is a great one for that! My friend, Emma, is due to have her first baby any time now and you all probably know how much I love freezer meals when I have a new baby. So, in hopes to help her out when the new bundle of joy arrives, I've been making freezer meals for her.
This is the one that I made for her today...
The recipe comes from one of my favorite sources for freezer meals, Deanna Buxton's "Dinner Is Ready." It's very similar to her Cranberry Chicken, but my family likes this dish even more.
Here's what you'll need:
6 boneless, skinless chicken breasts (you can cut these into tenders if preferred)
salt, pepper, and garlic powder, to taste
1 C. Apricot Pineapple preserves
1 C. Russian salad dressing
1 envelope onion soup mix, dry
Season the chicken breasts with salt, pepper, and garlic powder.
Place in a greased 9x13-inch pan.
In a medium sized bowl, combine the preserves, salad dressing, and dry onion soup mix.
Pour over the chicken. Bake at 350 degrees for 45 minutes.
At this point, you can serve warm over rice OR you can let it cool, then place it in a gallon ziploc bag that's been labeled, and freeze.
If you freeze this dish, just let it thaw then heat it up when you're ready to eat it.