This is really good-I make an almost identical recipe with a can of cranberries.

Apricot Chicken:

1 C apricot jam

1 8 oz bottle of french dressing

1 pkg onion soup mix

Mix together.  Pour over chicken and cook in crockpot 2-3 hours until juices run clear.  Serve over rice.  (This made enough that I put half of it in the freezer for an easy meal).


Vegetarian Lasagna-I love this…it’s a little time consuming but a great thing to do to use up some of the produce in the fridge that needs using.

Herb Cheese Sauce-

3 T butter

3T flour

1/4 t salt and pepper

1 1/2 C milk

1 1/2 C mozzarella cheese

1/2 C fresh parsley

3 T parmesan cheese

1-2 cloves garlic minced

Filling-if you don’t have these exact veggies-use what you have!  I put spinach in the last one I made!

1 C mushrooms chopped (opt)

1-2 cloves garlic

1 med zucchini or broccoli chopped

1 med bell pepper

1/2 C onion

2 C tomatoes diced

1 carrot peeled and shredded

2-4 T butter

2 T basil

1 t oregano

1/2 t salt

Cheese mixture:

1 egg beaten

1 C mozzarella cheese grated

1 1/2 C parmesan cheese (I like fresh)

15 oz cottage cheese.

For herb cheese sauce, melt butter, sauté herbs and flour, salt, and peper.  Add milk, stir until gravy consistency, and add cheese.  For filling-saute veggie and herbs in butter, remove from heat .  Combine ingred for cheese mixture and layer in following order:  Noodles, cheese sauce, veggie mix, cheese mixture and end with herb cheese sauce on top.  Place all of it in a 9×13 pan and bake at 350 for 30 minutes.