1 bottle of Russian dressing
1/2 envelope of Lipton Onion Soup Mix
1 pound of boneless skinless chicken breast or substitute whatever parts you like
The sauce ingredients make enough sauce for several pounds of chicken. You can make as much or as little as you need. Obviously, the more you make, the cheaper per serving. Mix together the jam, dressing, and soup mix in a large bowl. Spread it over the chicken. Pour all the mixture into a large baking pan. Set the chicken in the mixture.
Cook the chicken in the sauce, and baste it while cooking at 350 degrees until done. This can be anywhere from 25- 45 minutes depending on how much chicken and how it is sliced.
CousCous with Chickpeas and Rosemary
1 1/2 cup couscous
2 3/4 cups water (add chicken bouillon for flavor)
1/4 teaspoon salt
chopped rosemary
fresh lemon juice (about 1/2 tsp)
Preparation:In a saucepan, bring water to a boil, add bouillon (about 2). Add salt and rosemary and stir. Add couscous and remove from heat and allow to sit for about 5 minutes. Couscous should be light and fluffy, not gummy. Be sure to allow the couscous to absorb the water. Mix in canned chickpeas, as many as you want. Add a bit a lemon juice and mix.
Gingerbread Cupcakes with Cream Cheese Frosting*
Cupcakes
1 box spice cake mix
3 eggs
1/3 cup molasses
1/3 cup oil
1/2 cup milk
Grated orange zest (optional)
Mix ingredients together. Pour into paper containers and fill to 2/3. Bake at 350 for 15-18 minutes.
Frosting
8 oz. cream cheese, softened
1/2 cup butter, softened
3 3/4 cup powdered sugar
1 tsp vanilla
Beat butter and cream cheese together until light and smooth. Add sugar and vanilla. Keep the speed low on the mixer to avoid flying sugar. Beat until creamy.