Monday, February 11, 2013

Becky's Blue Plate Special

Just when I thought I couldn't find an easier recipe, I came across one using salad dressing, soup and preserves. I didn't like the variety used in the example, but the idea was brilliant. Your chicken (or any other meat) comes out perfectly tender and perfectly seasoned.

I'm going to make this until I cannot come up with any more variations. It's just too easy and perfect for weeknight dinners. Kind of like grilled chicken you can serve just about anything with it too.

My choice tonight came out looking like the "Blue Plate" special, but it still tasted delicious. Listen; when the kids don't complain and they eat their entire dinner, you need to realize you are onto something. These days I'll take all of the dinners like these I can get.

A night without whining is worth repeating over and over again. And I refuse to feed my kids chicken nuggets, hot dogs or quesadillas every single night. I don't care how easy it is, I'm not going to do it. They'll appreciate that they were given wholesome meals when they are older, right?

What You Will Need:

3-4 boneless, skinless chicken breasts
1 C prepared salad dressing
1 envelope dry onion soup mix
1 C preserves

1) Preheat oven to 350° F.
2) In small bowl, mix together dressing, onion soup mix, and preserves.
3) Place chicken in casserole and pour mixture over top.
4) Make sure chicken is covered in sauce.
5) Bake uncovered for 1 hour.


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