Moroccan Chicken

I found this recipe on a Facebook page (Favorite Recipes for Busy Families) of all places. We liked it.
  • 2 tablespoons olive oil
  • 1 1/2 pounds boneless, skinless chicken breasts
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 2 cups salsa
  • 1/2 cup water
  • 1/4 cup currants or raisins
  • 2 tablespoons honey
  • 1 1/2 teaspoons cumin
  • 1 teaspoon cinnamon
  • 1/2 cup toasted slivered almonds


  1. Preheat oven to 325 degrees.
  2. Heat oil in a large frying pan and brown chicken.
  3. Place chicken in a baking dish.
  4. Lightly saute onion and garlic. Spoon over chicken.
  5. Combine salsa, water, currants, honey, cumin and cinnamon. Pour over chicken.
  6. Cover and bake for 1 hour.
  7. Sprinkle with almonds.


This is one of the meals I made for the freezer meal exchange. It comes originally from Jana Ghormley in the NZC. As a bonus, I made my version this time for just under $5, which makes this meal about $0.62/serving. Not bad.


  • 1 (12-ounce) package rotini pasta
  • 1 pound ground beef
  • 1 teaspoon dried onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon crushed oregano
  • 1/4 teaspoon black pepper
  • 1 (32-ounce) jar spaghetti sauce
  • 1 (4-ounce) can mushrooms, drained
  • 1 (6-ounce) package sliced pepperoni
  • 2 cups shredded mozzarella cheese


  1. Cook pasta according to package directions.
  2. Brown ground beef in a large skillet; drain.
  3. Season to taste with onion, salt, garlic, Italian seasoning, oregano, and pepper.
  4. Add spaghetti sauce and mushrooms to beef mixture.
  5. Drain cooked pasta and combine with ground beef mixture in skillet.
  6. Pour in a 9×13 pan.
  7. Layer pepperoni on top, then cover with the mozzarella cheese.
  8. Bake at 350 degrees for 25–30 minutes, or until hot and bubbly.

Note: I use spaghetti sauce that already has garlic and herbs and just skip the spices (step 3).

Andrew’s Delicious Pot Roast

A few days after outpatient surgery I found myself wandering somewhat aimlessly in a grocery store, trying to figure out what to make for dinner. My little brother came to the rescue and texted me his formula for a yummy crockpot pot roast.

3lb beef roast
3-5 potatoes, cut into wedges
1 onion, thickly sliced
carrots (opt)
24oz cream of mushroom soup
2 bay leaves
1 packet onion soup mix
1 C water

Place potatoes, carrots and onion on the bottom of the crockpot. Place roast on top of them and pour soups and water over the top. Add bay leaves and place lid on top of the pot. Cook on low for 6-8 hours or high for 3-4 hours.

**We ate the meal right out of the pot (sooo perfect for a cold winter night!), but Andrew recommends making a gravy with the sauce: Strain the leftover juice and place in a sauce pan. Make a roux with 1 C cold water and 2 T cornstarch, add to pan and heat.