I seriously have the best friends, family and support system in the world. Really. My blogging family (you wonderful people) have been truly supportive through this whole thing with my husband. Your emails, thoughts, prayers, and those that guest posted so I could be with my family…thank-you. I also had so many friends and family come and watch my kids, bring dinners, and come visit us. I am overwhelmed with love and gratitude.
One of my cute friends from college, Kelsey, came by to visit when we got back home and dropped off some freezer meals for us that we could just dump and cook and not worry about any prep or any ingredients. These have been such lifesavers to us as my life has been pretty busy being a mom to two children and a wife to my sweet husband who still has numbness, weakness and tiredness. I LOVE freezer meals. Make ahead and save for later. They are great to have on hand after having a baby, coming back from trips, for days you don’t feel like being in the kitchen or just being prepared in case and emergency situation like ours comes up.
This was one of the YUMMY freezer meals she made for us. We all gobbled it right up! The flavor in this meal is PERFECT! You can also cook it in the crock pot or bake in the oven, whichever suits your fancy! I love my crock pot because it just cooks all day and my home smells fantastic!
Totaling in at 4 INGREDIENTS and the fact that it is DELICIOUS makes this recipe a winner in my home!
SWEET APRICOT CHICKEN
6-8 skinless chicken breasts
1 cup apricot-pineapple jam
1 cup Catalina dressing
1/4 cup dry onion soup mix
Put chicken in a 9×13 pan. Mix all other ingredients together and pour over chicken. Cover and bake at 350 for 1 1/2 to 2 hours or until chicken is done. You can also prepare this in a slow cooker and cook for 4-5 hours. Serve over rice.**IF FREEZING, PLACE ALL INGREDIENTS IN A FREEZER BAG PRIOR TO COOKING.