Moroccan Chicken with Apricots and Almonds

I adapted the recipe from this site: http://moroccanfood.about.com/od/beeflambandgoatrecipes/r/tagine_apricots.htm.

Basically I stuck to all the ingredients (except for using chicken breasts instead of beef or lamb), but tried to imitate the tagine by using my crock-pot. So, basically, I sliced 1 onion, put it in the crock-pot, then threw in my chicken (I did cut it into big chunks and I used 4 breasts. 5 would be fine, too!), then some finely chopped onion, garlic, the oils, 21/2 cups of water, cilantro, all the spices except for the honey, cinnamon, almonds and apricots. I set my crock-pot to high, covered the whole thing, and 2.5 hours later I added the cinnamon, apricots, almonds and honey. I think the only thing I would have done differently is maybe use a little less water (maybe just 2 cups) or let it cook without the lid, so it boils down more. Oh, and I added some cardamon to the whole thing (maybe 1 teaspoon). Anyway, basically, I just threw everything in the crock-pot at once, and added the apricots and nuts half way into it. The result? A super-delicious, richly flavorful and easy meal. Henry wanted to bathe in it. And I ate way too much as well. Sophia liked it, too.

I added couscous as a side dish. Aldi happened to sell it this week, so I had a pre-flavored, ready-in-5-minutes side to go with this. We used garlic and olive oil flavored couscous. I'm sure you can find something like that anywhere, and I highly recommend it as a side. Rice would work, too but it's just not quite as authentic (or flavorful in this case). You can also just buy normal couscous and boil it in whatever broth you like (I'd recommend veggie broth).

White Bean and Chicken Soup

I got this recipes at one of my first Enrichments in the Westland Ward and make it all the time. The boys love it- especially Ian if I put green tabasco in his.

1 Tbl olive oil
1 medium onion, chopped
1 clove garlic, minced
2 chicken breasts, cooked and chopped
16 oz frozen white corn
2- 15 oz cans Great Northern beans
7 oz diced green chilies
1/2 tsp cumin
1/2 tsp oregano
3 c chicken broth
2 Tbl lime juice

Saute onion and garlic in oil
Add remaining ingredients
Boil then simmer 20-30 min
Serve with toppings: grated cheese, plain yogurt, salsa, chopped green onion, sour cream, tortilla chips, hot sauce, etc

Fancy Quesadillas

Here's another pretty simple and cheap recipe for those who like Mexican food, or American Mexican, or whatever it would be. I guess for those who like tortillas, refried beans, cheese, salsa and the like. :)

Ingredients:

1 pack of tortillas (flour/whole wheat...whatever, as long as you can fold them)
1/2 can of corn
1/2 jar of salsa
1/2 can of refried beans
fresh cilantro chopped
1 lime
grated cheddar cheese
some chopped, fried/baked/out of the can or whatever else works for you chicken (optional)
enchilada sauce (optional)

1. Mix your corn with your salsa, and add the chopped cilantro and lime juice. You can adjust the quantities to your liking and to your family needs. Basically you're just jazzing up your plain bought salsa.

2. Take a tortilla and spread some refried beans on one half of the tortilla. Next, spread the salsa on top of the refried beans. Then add the chicken if you're using any, then the cheese. Fold the 'clean' half over the covered half and fry the baby in a frying pan until both sides are slightly crisp and browned, and the cheese has melted.

3. Pour some heated enchilada sauce over the tortilla when it's done (do that on your plate not in the frying pan).

4. Eat. Repeat the whole process until you have enough. I can usually only eat 1, maybe 2 of those.

This meal can actually really be quite healthy if you use whole wheat tortillas, fat-free beans, and find a good salsa that's low in sugar (and don't overload on the cheese). We really love these, Sophia included, and it's one of my favorite things to make on a Friday night or so. I should mention that these don't really taste good re-heated later. And even though it may sound a little complicated to make them, it really only takes 10 minutes, maybe 15. Unless you struggle with opening jars and cans...

Creamy Chicken Chowder

1.5 c half and half
1 c. chicken broth
1 can cream of potato
1 can cream of chicken
2 c. cooked cut up chicken
1/3 c. chopped green onions
1 c. sliced fresh mushrooms
1 4 oz. can diced green chilies
1 clove garlic, minced
1.5 c. shredded cheddar cheese
white, black and cayenne pepper to taste

Combine first nine ingredients. Bring to a simmer. Once mushrooms are softened, about 20 min, add cheese. Stir until melted. Add peppers to taste.

Grandma Linnie's Dressing

This is what I always made for the Westland Ward Thanksgiving Feast. It's my Grandma's recipe so there aren't exact measurements. You just kind of taste it as you go. You'll get better at it each time you make it.

9 x 13 pan of cornbread (bake 2 days prior and allow it to dry out)
1 bag of stuffing mix (I like Pepperidge Farm)
Half an onion, diced
2 stalks celery, diced
Whole chicken, cut up or 6 dark pieces and 6 white pieces
1 can chicken broth
celery salt
salt and pepper
sage

Cover chicken with water and boil with salt, pepper and celery salt.
Boil celery and onion with water in a small pot for 10 min. Drain.
Crumble cornbread. Mix with dry stuffing, celery and onion.
Remove chicken and shred. Save stock.
Add stock to cornbread mixture until "juicy." Add canned chicken broth if necessary.
Season with salt and sage to taste.
Add chicken.
Spoon into a deep 9 x 13 pan. Cover with foil and bake at 350 for 2 hours, stirring after first hour.