Boston Baked Beans

Last fathers day my mother-in-law called over to the house and asked my husband what we wanted to bring to the picnic.  He said "Katie will make baked beans".

Um. Hello, I've never MADE baked beans.  I think those take a while to do!  And, this phone call was literally ON Fathers Day. So, I had about two hours to come up with "homemade" baked beans.

I managed to come up with something that everyone raved about, thanks to All Recipes, and some cheating.  Everyone loved the beans so much that I felt it was only right if I actually made them the right way the next time.

So, the second time I made them was for another family get together and even though I baked those damn beans in the oven for 12 hours (after soaking them of course), they were HARD and I made a freaking mess all over my oven because you have to keep adding water and it all spattered and well, not cool.

The third time I made them was this past weekend.  Slow cooker = life saver.  They cooked for 28 HOURS!  But they were very yummy.

Here is a photo of the third batch.  Nice deep reddish brown color, just like they are supposed to look.



At the end of the day though, I kind of liked the cheat beans the best!  But, everyone raved about the last batch I made so here are the recipes for both.

Boston Baked Beans, the right way... sorta.


Ingredients:

• 2 cups navy beans, dry
• 1 pound bacon
• 2 onions, finely diced
• 8 tablespoons molasses
• 4 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dry mustard
• 1 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1/2 cup brown sugar

Directions:
Rinse the navy beans and remove any rocks.  No one wants to eat rocks.

Pour beans in the slow cooker and cover with water.  Let them sit overnight.

In the morning drain the beans.

Take some scissors to your raw bacon and just slice it in small chunks and toss it in the slowcooker raw along with the onions.  You can cook it before hand, but it'll cook in 28 hours, trust me and it saves cleaning dishes.

Mix the molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar in a bowl and pour over the beans.

Pour in as much water as your slow cooker will hold.

Turn the slow cooker on high for about 5 - 8 hours, then turn it on low for the rest of the time (it'll go overnight).  Cook for 24 to 28 hours, or until your beans are nice and tender.  Check the beans from time to time as you may need to add a bit more water to prevent burning - I did twice.

Boston Baked Beans, the cheaters way.


Six cans (16 ounces each) of canned navy beans, rinsed.
1 pound of cooked bacon, chopped.
1 onion, chopped
2 tablespoons molasses
2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/2 cup ketchup
1 tablespoons Worcestershire sauce
1/4 cup brown sugar

Pour your beans in a very large baking dish  Layer your bacon and onions on top.

Mix the rest of the ingredients in a pot on the stove until the sugar dissolves.  Pour over the beans

Bake in the oven at 350 four about 45 minutes, or until everything is heated through.

Chicken dinner.

I mentioned before that I love seasoning packets.  I peruse the spice aisle almost every time I go to the grocery store to see if there are any flavors that speak to me.  I use them on all kinds of meat but chicken is my favorite.  Today I chose a sweet bbq seasoning packet that is made for roasting a whole chicken in the oven but I buck the system and always do it in the slow cooker.

So, toss in however many chicken breasts your family will eat.  I throw them in frozen so they don't dry out (my dinner is typically going for 10 hours or so by the time we're all home)  Then add 1-2 packets of the seasoning packet of your choice.  Then, pour in some water - about 1" deep is what I do.

Turn it on low and you're done prepping dinner!


When you get home you can steam or roast some veggies, add a salad and dinner is ready.   I mean really, 5 minutes.  And real minutes too, not those 20 minute meals on TV where everything was already prepped ahead of time.  I mean, can't ANYONE make a meal in 20 minutes if everything they need is laid out in tiny little bowls all measured and chopped for them.  

Do you use seasoning packets to your advantage?  What are some of your quick recipes using them?

Slow-cooker BBQ Chicken

Get used to these easy recipes, because as a Mom of two they SAVE me.

You'll need:

Frozen boneless skinless chicken breasts (however many your family will need)

1 jar of sweet baby rays bbq sauce. I like the sweet and spicy one.

1 jar of water.

Put it all in the slow cooker. Turn it on low. Leave. When you come home shred the chicken and serve on buns with a little more sauce. Tada, dinner. Sides I like are corn and salad.

Slowcooker roast beef.

Let's ignore the fact that I've been gone forever, mmkay? I'm back, and that's what matters.

Do you want a fix it and forget it recipe? Good, because I have one.

1 frozen roast beef (whatever cut/size suits your fancy).

1 packet of taco seasoning

1 packet of ranch seasoning

water.

Put roast in slow cooker (putting it in frozen means you really can leave it all.day.long and it won't get dry)

Top with taco seasoning and ranch seasoning packets.

Pour in water. I like to have at least 5 inches or so of water in the bottom.

Turn it on low, put the lid on. Forget about it until you pull into your garage after work and smell the lovely smell of dinner and profess your love for your slow cooker. And me.

Trust me, the seasoning packets are a good combo. So good. I steam veggies to go with it.

The end.

Slow Cooker Beef, Barley and Vegetable Stew

Perfect meal for a cold day and makes plenty so you can freeze a few batches too!

• 1 (3 pound) beef chuck roast - or any other cut of beef you'd like to use
  
• 1 cup barley
• 2 bay leaves
• 4 carrots, chopped
• 3 stalks celery, chopped
• 1 onion, chopped
• 2 cans corn
  
• 4 cups water
• 4 cubes beef bouillon cubes
• 1 tablespoon white sugar
• 1/2 teaspoon ground black pepper
• 1 (28 ounce) can diced tomatoes
  
• salt to taste
• ground black pepper to taste

If you want you can add a few diced potatoes to this too, or some cabbage. You can also use up whatever veggies you have on hand if you need to. Just think about what you'd like in your stew!

Put everything but the barley in your slow cooker and put on low for about 8 hours. Then, stir everything up and cut the meat into bite sized pieces if you need to. Add the barley and cook an additional hour on low. Serve with some warm crusty bread and enjoy!

Makes about 8 hearty servings.

Split Pea Soup

What's the perfect way to get use out of that leftover ham bone from Easter? Make split pea soup! I make mine in the crockpot, so we have a nice hot meal when we come home from work.

1 (16 0z) package dried split peas - rinsed
1 ham bone
3 carrots, peeled and sliced
1 medium onion, chopped
1 stalk celery including leafy parts, chopped
3 garlic cloves, minced
2 bay leaves
1 teaspoon salt
1 tablespoon freshly ground pepper
6-8 cups vegetable broth (or chicken broth or water)

Layer everything in the crock pot, then pour the liquid over the top. Don't stir. Cook on low for 8-10 hours.

Remove bay leaves, ham bone and any large chunks of ham. If you want a smooth soup, remove and puree 1/3 of the soup and add it back in. Cut up large chunks of ham and add them back into the soup. Serve and enjoy!

Chicken Noodle Soup

The PERFECT lunch on a cold day. You'll have to bear with me though because I didn't follow a recipe, I just put it together on the fly :)

Last night I put 1 can of chicken broth and 4 - 5 cans of water (enough to cover everything) into the crock pot. I then put 3 large whole chicken pieces (bone in) into that. You could use boneless chicken breasts too, if you prefer.

Then add:

1 large chopped onion
1/2 cup chopped celery
1 cup chopped carrot
1/2 to 1 teaspoon thyme
1 tablespoon parsley
2 teaspoons poultry seasoning (I actually had some rotisserie seasoning I used)
1 teaspoon chicken bouillon
1/4 cup sliced mushrooms
2 bay leaves
1/2 lb wide egg noodles (more or less depending on how many you like in your soup)
salt and pepper

Put everything in the crock pot except the salt, pepper and egg noodles and turn it on low. Cook for about 8-10 hours. I did it overnight so we'd have it for lunch today.

Take the chicken pieces out making sure to get all the bones out too. Remove the bay leaves and toss. Cut the chicken up with a fork and toss the bones. While you are doing this the broth should have settled and you can skim any fat off the top with a spoon. Add the chicken back in. If it doesn't seem like you have enough liquid, you can add a bit more water. Put the egg noodles in and cook another 45 minutes or so on low, until the egg noodles are done. Serve and season to taste with salt and pepper.


This is an easy recipe to alter. Just leave things out you don't like. You can also add things like parsnips, potato, leak, dill...

Quick and Easy Potato Soup!

No peeling or dicing potatoes for this recipe, it calls for hashbrowns! I started with a recipe from the fix it and forget it 5 ingredient favorites cookbook and made a lot of modifications :) My husband said "This is the best soup you have ever made, ever. Is there more?"


3 cups chicken broth
2lbs bag frozen hash brown potatoes
1 1/2 tsp salt
3/4 teaspoons pepper
1 chopped medium onion
1/2 pound chopped cooked bacon
3 tablespoons butter
2 tablespoons parsley
1 teaspoon dill
1 tablespoon chicken bullion
1 cup sour cream (you can use yogurt as well)
3 cups milk (I advise using at least 2%)
1 1/2 - 2 cups shredded Monterrey Jack or cheddar cheese (depending on how cheesy you like it.

If making on the stovetop:

Put everything but the bacon and cheese in the pot and bring until it just starts to boil. Reduce heat and blend with a hand blender until smooth - or you can leave some chunks of potato. Add the bacon and simmer for about 20 - 30 minutes. Add in cheese and blend until smooth.

If making in the crockpot -

Place everything but the bacon and cheese in the crock pot. Saute the onions and set aside. Cover and cook on high for 4 hours, or until potatoes are soft. Blend the potato mixture with a hand blender until smooth - or you can leave some chunks of potato. Add in the bacon and cheese and blend thoroughly. Cover and cook on high until cheese melts and soup is hot.


I served this with some warm crusty bread and salad with italian dressing

Slow Cooker Corn and Spinach Enchilada's

This is a recipe adapted from Crockpot365.com

Filling
--1 can (14.5 oz) creamed corn
--1 cup shredded already-cooked chicken
--1 1/2 cups baby spinach leaves
--1/4 cup finely chopped fresh cilantro leaves
--1 4oz can chopped mild green chiles
--1 tsp cumin
--1 chopped red onion
--2 cups shredded cheese (I used a packaged Mexican blend)
--corn tortillas

Topping
--1 can (28 oz) green enchilada sauce
--2/3 cup sour cream
--more shredded cheese

Garnishes
--sliced jalapenos
--more sour cream
--lettuce
--chopped tomatoes
--avacado
-- hot sauce

In a large mixing bowl make the filling, mixing everything but the corn tortillas.

Spray the crockpot with non stick spray and lay a layer of corn tortillas down. Spoon filling mixture in and complete another layer until all filling is used.

Mix the enchilada sauce and sourcream in a mixing bowl and pour over the top of your layers. Sprinkle with another handful or two of shredded cheese.

Cook on high for 2-4 hours or on low for 5-7. Let stand 20 minutes or so before serving. Serve with optional garnishes.

You can make this vegetarian by omitting the chicken and adding beans if you'd prefer.

Crock Pot Pasta Fagioli - SOOOOOOO easy and yummy.

I got this from crockpot365.blogspot.com It is SOOO freaking good. Great with some crusty bread and salad and wonderful for a cold day.

--1 pound lean ground beef, browned and drained
--1/2 large red onion, chopped
--1 cup carrots, chopped
--2 celery stalks, sliced
--2 cans (14.5 oz) diced tomatoes (and juice)
--1 can kidney beans, drained and rinsed
--1 can white beans, drained and rinsed
--4 cups beef broth (check label for gluten!)
--1 jar (16.5 oz) pasta sauce
--2 tsp oregano
--1 T Tabasco sauce
--1/2 tsp salt
--1/4 tsp black pepper
--1/2 cup dry pasta, to add at end of cooking time

The Directions.

Use a 6 quart or larger crock pot, or cut the recipe in half. This makes a lot.

Brown the meat on the stove top, and drain well. Let it cool a bit.

Chop up the carrots, onion, and celery. Add it to the empty crock pot.
Drain and rinse the beans, and add them. Add the whole cans of tomatoes, and the pasta sauce. Add the beef broth. Add the salt, pepper, oregano, and Tabasco sauce. Stir in your meat.

Cover and cook on low for 8 hours, or high for 4. When the vegetables are tender, stir in the 1/2 cup of dry pasta.

Cover and cook for another hour on low, or until the pasta is tender. It will swell quite a bit.

Serve with a bit of Parmesan cheese if you have it.

Pulled Pork Sandwiches

I paired this with Baked Beans (Bushes with some mustard and brown sugar added in) and Oriental Salad. I served Chocolate Chip Cookie Dough Dip as a sweet.

Ingredients

* 4 lbs pork roast (shoulder or butt)
* 2 large onions
* 1 cup mountain dew (or ginger ail/sprite)
* 1 (18 ounce) bottle favorite barbecue sauce (I like Sweet Baby Ray's)
* barbecue sauce, for serving (optional)

Directions

1. Slice one onion and place in crock pot.
2. Put in the roast and cover with the other onion, sliced. Pour over the dew. Cover and cook on LOW for about 8-12 hours.
3 Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.
4.Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 2 to 3 hours on LOW.
5.Serve with hamburger buns or rolls and additional barbecue sauce. Any leftovers freeze very well.
6. TIP: freeze ready-made sandwiches - a scoop of meat on a bun, well-wrapped. These make a great quick meal or snack. To reheat, remove wrapping, wrap in a paper towel, and zap 1-2 minute in the microwave.
7.Note: Shoulder or butt are recommended because the meat shreds very well. Other cuts do not shred as readily. It is a fattier cut, but the fat melts away in the cooking and is poured away when you discard the liquid.

Slow Cooker Pineapple Pork Chops

This is a very good weeknight meal. Thank you Holly, and Kraft Foods, for a great recipe! I did make one small variation to the original and that was to saute the red and green peppers separate and stir them in just before serving. Otherwise, they get lost in the dish and loose their bite. But, for the sake of time, you can throw them in at the beginning of the cooking process. I also cut the recipe down quite a bit to suit 2 people. My variations are noted in bold - we still had enough for 2 more servings.

2 lb. boneless pork loin, cut into bite-sized pieces ( I used 3 lean pork chops) (1lb)
1/2 cup KRAFT Honey Barbecue Sauce
1 can (20 oz.) pineapple chunks in juice, undrained
3 Tbsp. cornstarch
2 large green peppers, coarsely chopped (1 green pepper)
2 large red peppers, coarsely chopped (1 green pepper)
6 cups hot cooked rice (2 cups)
1/4 cup PLANTERS COCKTAIL Peanuts, chopped ( I did not use these)

PLACE pork in slow cooker. Add barbecue sauce; mix well.
DRAIN pineapple, reserving 1/4 cup of the juice. Add reserved juice to cornstarch; stir until well blended. Add to pork mixture; stir until well blended. Top with the pineapple chunks and peppers; cover with lid.
COOK on LOW for 6 to 8 hours (or on HIGH for 5 hours). Serve over hot rice. Sprinkle with the peanuts.

Colorado Chili

This recipe is a combination of a few recipes I've tried. Deon really likes Boulder hot italian sausage and hates kidney beans so this is the chili recipe I came up with for him. If you don't like sausage just use 2lbs of ground beef or turkey. And of course, you can use dark red kidney beans instead of plain red beans. It also makes a TON of Chili and freezes very well. We ended up with about 5 meals for the two of us (very generous portions). We ate one and I froze 4 in gallon ziploc bags.

Ingredients

1 lb ground beef

1 lb hot italian sausage - We like Boulder Sausage. (Boulder sausage is a Colorado thing - don't kill yourself trying to find it if you don't live here, :P)

2 cups chopped onions

1 cup chopped green sweet peppers

4 garlic cloves minced

2 (14 1/2 ounce)cans tomatoes , cut up (I used one plaincan and one can of rotel for extra kick)

2 (15 ounce)cans red beans , rinsed and drained

2 (8 ounce)cans tomato sauce

4-5 teaspoons chili powder

1 teaspoon dried basil , crushed

1/2 teaspoon pepper

Directions

1. In a large saucepan cook meat, onion, sweet pepper, and garlic until meat is brown and onion is tender. Drain fat.

2. Stir in undrained tomatoes beans, tomato sauce, chili powder, basil, and pepper.

3. Bring to boil; reduce heat.

4. Cover and simmer for 20 minutes.

5. Crockery-cooker directions: Cook meat, onion, sweet pepper, and garlic as above. Drain fat. In a 3-1/2- or 4-quart electric crockery cooker combine meat mixture, undrained tomatoes, beans, tomato sauce, chili powder, basil and pepper. Cover; cook on low-heat setting for 8 to 10 hours on high-heat setting for 4 to 5 hours.

Roast Beef Au Jus

My mother-in-law got this recipe from my brother-in-law who got it from a guy at work :) It is so easy and, despite the odd ingredients, is very tasty!!!

1 Roast - any type

1 jar pepperochini

1 packet dried au jus mix

Cook roast in crock pot or oven, which ever you prefer and then shred. Combine shredded beef, jar pepperochini with juice and the packet of Au jus in crock pot. Cook until hot. Serve on hoagie buns.

So good!

21 Dump Chicken Freezer Crockpot Recipes!

Thanks to Kristi for emailing these to me!


This by far is freezer cooking at the very easiest!!!

I pick three recipes-buy the ingredients, get a couple large things of chicken and split it up.
Last time I did three ziploc bags of each recipe (having 2 chkn breasts in each one).  Nine meals in 20 minutes.
I usually bake it or put it in the crockpot.  This summer we may try some of the recipes on the grill!!

DUMP CHICKEN

DUMP BBQ JELLY CHICKEN^
DUMP CHILI MAPLE GLAZED CHICKEN^
DUMP CITRUS GINGER CHICKEN^
DUMP CRANBERRY CHICKEN^
DUMP CREOLE CHICKEN^
DUMP GARLIC DIJON CHICKEN^
DUMP HERB WINE CHICKEN^
DUMP HONEY GINGER CHICKEN^
DUMP HONEY GLAZED CHICKEN^
DUMP HONEY SESAME CHICKEN^
DUMP LEMON AND GARLIC CHICKEN^
DUMP LEMON MARINADE CHICKEN^
DUMP PEPPER LIME CHICKEN^
DUMP RASPBERRY CURRANT CHICKEN^
DUMP RUSSIAN CHICKEN^
DUMP SPICED CITRUS CHICKEN^
DUMP SPICY SWEET GLAZE CHICKEN^
DUMP SWEET AND SOUR CHICKEN^
DUMP SWEET AND SPICY CHICKEN^
DUMP STICKY CHICKY^
DUMP TERIYAKI CHICKEN^



                       DUMP BBQ JELLY CHICKEN^

Recipe By     :
Serving Size  : 0    Preparation Time :0:00
Categories    :
Amount
Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3/4  cup           Ketchup
   3/4  cup           Blackberry Jam
   1/8  cup           White Vinegar
 1      Teaspoon      Worcestershire
 2      Teaspoon      Chili Powder
   1/8  Teaspoon      Salt

We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
and DUMP it into a pan and cook it!

All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces,
it runs closer to an hour. Enjoy! You can also use your crock pot for this too!

CATHY'S NOTE:
Strawberry, peach, and apricot also work well




                 - - - - - - - - - - - - - - - - - -



            

                   DUMP CHILI MAPLE GLAZED CHICKEN^

Recipe By     :
Serving Size  : 0    Preparation Time :0:00
Categories    :
Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 2      Tablespoons   Water
 1      Teaspoon      Salt
 1 1/2  Tablespoons   Maple Syrup
 1      Tablespoon    Chili Powder

We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you
want to eat it, you thaw overnight in the fridge
and DUMP it into a pan and cook it!

All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!



                 - - - - - - - - - - - - - - - - - -


                     DUMP CITRUS GINGER CHICKEN^

Recipe By     :
Serving Size  : 0    Preparation Time
:0:00
Categories    :
Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1/4  cup           Orange Marmalade
 1      Tablespoon    Honey-Mustard
   3/4  Teaspoon      Ground Ginger
   1/8  Teaspoon      Red Pepper (Optional)

We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
and DUMP it into a pan and cook it!

All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to
an hour. Enjoy! You can also use your crock pot for this too!




                 - - - - - - - - - - - - - - - - - -


                       DUMP CRANBERRY CHICKEN^

Recipe By     :
Serving Size  : 0    Preparation Time :0:00
Categories    :
Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 2      Tablespoons   Melted Butter
 1      Tablespoon    Soy Sauce
   1/2  cup           Cranberry Sauce
   1/4  cup           Orange Juice
   1/8  Teaspoon      Cinnamon

We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in
the fridge
and DUMP it into a pan and cook it!

All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!



                 - - - - - - - - - - - - - - - - - -



                         DUMP CREOLE CHICKEN^

Recipe By     :
Serving Size  : 0    Preparation Time :0:00
Categories    :
Amount  Measure
     Ingredient -- Preparation Method
--------  ------------  --------------------------------
 1      Tablespoon    Olive Oil
   1/4  cup           Chopped Onion
   1/4  cup           Bell Pepper
 1      Clove         Minced Garlic
 1      can           Whole Tomatoes* -- 14 oz
 2      Teaspoons     Worcestershire
 2      Teaspoons     Red Wine Vinegar
   1/2  Teaspoon      Dried Basil
   1/4  Teaspoon      Salt
   1/4  Teaspoon      Pepper
   1/4  Teaspoon      Pepper Sauce -- Optional

* Chopped and undrained
We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
and DUMP it into a pan and cook it!

All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even
whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!


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                      DUMP GARLIC DIJON CHICKEN^

Recipe By     :
Serving Size  : 0    Preparation Time :0:00
Categories    :
Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 2      Cloves        Minced Garlic
 4      Tablespoons   Dijon Mustard
 2      Tablespoons
Lime Juice

We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
and DUMP it into a pan and cook it!

All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!

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                       DUMP HERB WINE CHICKEN^

Recipe By     :
Serving Size  : 0    Preparation Time :0:00
Categories    :
Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 1      cup           Red Wine
   2/3  cup           Vegetable Oil
 2      Cloves        Crushed Garlic
   1/2                Lemon (sliced thinly)
 2      Tablespoons   Minced Parsley
 1      Teaspoon      Thyme
 1      Teaspoon      Basil
   1/2  Teaspoon      Salt
   1/4  Teaspoon      Pepper

We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
and DUMP it into a pan and cook it!

All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks,
bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!


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                      DUMP HONEY GINGER CHICKEN^

Recipe By     :
Serving Size  : 0    Preparation Time :0:00
Categories    :
Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 4      Tablespoons   Chopped Onion
 1 1/2
Tablespoons   Honey
 1      Tablespoon    Soy Sauce
 1      Tablespoon    Minced Ginger
 2      Tablespoon    Sherry
   1/4  cup           Chives

We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
and DUMP it into a pan and cook it!

All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!



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                      DUMP HONEY GLAZED CHICKEN^

Recipe By     :
Serving Size  : 0    Preparation Time :0:00
Categories    :
Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1/4  cup           Butter -- Melted
   1/8  cup           Soy Sauce
   1/2  cup           Honey

We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
and DUMP it into a pan and cook it!

All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we
use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!


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                      DUMP HONEY SESAME CHICKEN^

Recipe By     :
Serving Size  : 0    Preparation Time :0:00
Categories    :
Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1/2  cup           Beer
 3      Tablespoons   Sesame Seeds
 3      Tablespoons   Honey
 2
Tablespoons   Dijon Mustard
   1/2  Teaspoon      Pepper
 2      Cloves        Crushed Garlic

We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
and DUMP it into a pan and cook it!

All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!



      
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                    DUMP LEMON AND GARLIC CHICKEN^

Recipe By     :
Serving Size  : 0    Preparation Time :0:00
Categories    :
Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 2      Cloves        Chopped Garlic
 4      Tablespoons   Olive Oil
 2      Tablespoons   Chopped Parsley
 3      Tablespoons   Lemon Juice
   1/8  Teaspoon      Pepper

We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
and DUMP it into a pan and cook it!

All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole
chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!



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                     DUMP LEMON MARINADE CHICKEN^

Recipe By     :
Serving Size  : 0    Preparation Time :0:00
Categories    :
Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2/3  cup           Lemon Juice
   1/4  cup           Cider Vinegar
   1/4  cup     
Vegetable Oil
 2      Tablespoons   Minced Onion

We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
and DUMP it into a pan and cook it!

All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!



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                      DUMP PEPPER LIME CHICKEN^

Recipe By     :
Serving Size  : 0    Preparation Time :0:00
Categories    :
Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1/2  Teaspoon      Lime Peel
 2      Cloves        Minced Garlic
   1/4  cup           Lime Juice
 1      Teaspoon      Pepper
 1      Tablespoon    Vegetable Oil
 1      Teaspoon      Basil
   1/4  Teaspoon      Salt

We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
and DUMP it into a pan and cook it!

All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless,
maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!



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                   DUMP RASPBERRY CURRANT CHICKEN^

Recipe By     :
Serving Size  : 0    Preparation Time :0:00
Categories    :
Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 1      Tablespoon    Sugar
 1      Teaspoon
Pepper
   1/8  cup           Water
   1/8  cup           Raspberry Vinegar
   1/2  cup           Currant Jelly

We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
and DUMP it into a pan and cook it!

All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!

CATHY'S NOTES:
Also can substitute Raspberry Vinaigrette Salad Dressing


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                        DUMP RUSSIAN CHICKEN^

Recipe By     :
Serving Size  : 0    Preparation Time :0:00
Categories    :
Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2/3  cup           Apricot Preserves
16      oz            Russian Dressing
 2      Packages      Dry Onion Soup Mix

We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
and DUMP it into a pan and cook it!

All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks,
bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!



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                   *  Exported from  MasterCook  *

                     DUMP SPICED CITRUS CHICKEN^

Recipe By     :
Serving Size  : 0    Preparation Time :0:00
Categories    :
Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 2      Tablespoons   Olive Oil
 2
Tablespoons   Lime Juice
 2      Tablespoons   Orange Juice
 2      Tablespoons   Lemon Juice
 2      Tablespoons   Chili Powder
 2      Tablespoons   Paprika
 1      Teaspoon      Cayenne
   1/2  Teaspoon      Pepper
   1/2  Teaspoon      Salt

We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
and DUMP it into a pan and cook it!

All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your
crock pot for this too!



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                   DUMP SPICY SWEET GLAZE CHICKEN^

Recipe By     :
Serving Size  : 0    Preparation Time :0:00
Categories    :
Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 2      Teaspoons     Minced Garlic
   2/3  cup           Apricot Preserves
   1/3  cup           Soy Sauce
   1/3  cup           Ketchup
 1      Teaspoon      Tabasco

We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
and DUMP it into a pan and
cook it!

All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!


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                         DUMP STICKY CHICKY^

Recipe By     :
Serving Size  : 0    Preparation Time :0:00
Categories    :
Amount  Measure       Ingredient -- Preparation
Method
--------  ------------  --------------------------------
 2      Tablespoons   Oil
 1      Tablespoon    Soy Sauce
 3      Tablespoons   Smooth Peanut Butter
 3      Tablespoons   Ketchup

We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
and DUMP it into a pan and cook it!

All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!


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                     DUMP SWEET AND SOUR CHICKEN^

Recipe By     :
Serving Size  : 0    Preparation Time :0:00
Categories    :
Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1/4  cup           Honey
 2      Tablespoons   Honey
   1/4  cup           Sherry Vinegar
 2      Tablespoons   Sherry Vinegar
   1/8  cup           Soy Sauce
 2      Teaspoons     Minced Ginger
 4      Cloves        Crushed Garlic

We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
and DUMP it into
a pan and cook it!

All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!



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                    DUMP SWEET AND SPICY CHICKEN^

Recipe By     :
Serving Size  : 0    Preparation Time :0:00
Categories    :
Amount  Measure       Ingredient --
Preparation Method
--------  ------------  --------------------------------
 1      Package       Taco Seasoning
 8      oz            Apricot Jam
12      oz            Salsa

We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
and DUMP it into a pan and cook it!

All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!


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                   *  Exported from  MasterCook  *

                        DUMP TERIYAKI CHICKEN^

Recipe By     :
Serving Size  : 0    Preparation Time :0:00
Categories    :
Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 1      Clove         Garlic -- Crushed
   1/3  cup           Soy Sauce
 2      Tablespoons   Rice Wine (Or Sherry)
 1 1/2  Tablespoons   Cider Vinegar
 1 1/2  Tablespoons   Brown Sugar
 1 1/2  Tablespoons   Minced Ginger

We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
and DUMP it into a pan and cook it!

All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!