Monday, November 15, 2010


Morning Everyone.

Hope you all had a great weekend. Well my Christmas shopping is done , now it is time to wrap.... This is the part that I love the most. We had no wait at the border coming home but did have a one hour wait coming home on the ferry. I am glad that we came home around lunch time cause I am sure that it would of got busier as the day went on..

Here is your weekly menu:

Monday...Bisquick Apple Cranberry Sage Chicken

Tuesday ...Impossibly Easy Chicken Pot Pie

Wednesday...Slow Cooker Gingered Broccoli Chicken

Thursday...Beef Taco Rice Skillet

Friday...Easy Chicken Burritos


2/3 cup grape jelly

2 tbsp butter or margarine

1 large unpeeled red cooking apple, cut into 2-inch chunks

1 medium stalk celery

1/2 cup fresh or frozen (thawed) cranberries

3/4 cupBISQUICK*

1/2 tsp ground sage

3/4 tsp chopped fresh thyme leaves

2 tbsp water

4 boneless, skinless chicken breasts
Heat oven to 350°F

In 1 1/2 -qt saucepan, melt jelly and butter over medium heat, stirring occasionally. Stir in apple, celery and cranberries; remove from heat
In shallow dish, mix Bisquick* mix, sage and thyme. In another shallow dish, place water. Dip chicken into water, then coat with Bisquick* mixture. Spray large skillet with non-stick cooking spray; heat over medium-high heat. Cook chicken in skillet 6 to 8 minutes, turning once, until coating is brown.
Place chicken in ungreased 9X13-inch rectangular baking pan. Spoon cranberry mixture over chicken. Bake 40 to 45 minutes or until juice of chicken is clear when center of thickest part is cut
Now you need to just serve with some steamed fresh vegetables and mashed potatoes....

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