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04/23/18

Apricot Chicken

Submitted By: Virginia R., Piney Flats

8 oz. russian salad dressing
12 oz. apricot preserves
1 to 2 lbs. bag boneless chicken breasts

Combine dressing and preserves and stir.  Put chicken in the slow cooker and pour mixture on the chicken.  Cook on low for 6 to 8 hours.

04/23/18

Baked Chicken

Submitted By: Emily L, Jonesborough

1 12oz jar apricot preserves
1 pkg Lipton Onion Soup Mix
1 8 oz bottle Maple Grove Farms Balsamic Vinegarette Dressing
4 chicken breasts or 8-10 chicken breast tenders
Baking dish of size to allow meat to be covered by mix

Preheat oven to 350 degrees.  Mix the preserves, dry soup mix, and dressing.  Pour over chicken. Baked uncovered for 60 minutes.

04/23/18

Beefy Chili Skillet

Submitted By: Virginia Rush

1 pound ground beef
2 cans (15 oz. each) chili with beans
1 can (14.5 oz.) diced tomatoes (undrained)

Brown meat in large skillet over medium high heat and drain.  Stir in chili and the tomatoes with their juice.  Reduce heat to low.  Simmer 5 to 7 minutes or until heated through, stirring occasionally.

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