Apricot-Almond Chicken

Summertime Vegetable Bake

Apple Crisp

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For those of us who want homemade but don’t want to potchke there is a big appeal in one-dish meals. While you don’t necessarily just throw everything in, it’s almost like that and the blending of flavors can’t be a delight! (Don’t your kids just mush everything together on their plates anyway?!) Try these easy favorites from www.gourmetkoshercooking.com 4-1/2 cups chicken broth2 cups uncooked long-grain rice1 onion, diced1 red pepper, chopped8 boneless, skinless chicken breasts8 tablespoons apricot jam or preserves2/3 cup toasted sliced almondsPreheat oven to 350 degrees. Combine the broth, rice, onion and pepper and divide among two 9 x 13-inch baking dishes. Top with chicken. Bake for 60 minutes. Uncover and stir the rice. Place 1 tablespoon of jam atop each chicken breast. Bake for 5 minutes. Sprinkle with almonds and bake 5 minutes longer.2 pounds eggplant, peeled¼ cup olive oil2 onions, chopped1 teaspoon minced garlic2 zucchini, sliced4 tomatoes, chopped1 tablespoon basil½ teaspoon pepper½ cup grated Parmesan cheese1 cup season bread crumbs2 tablespoons melted butter1 cup shredded mozzarella cheesePreheat oven to 375 degrees. In a large skillet sauté the eggplant in oil until lightly browned. Add onions, garlic and zucchini. Sauté for 5 more minutes. Add tomatoes, basil and pepper. Cover and simmer for 10 minutes. Remove from heat and stir in Parmesan.Pour mixture into a greased 9 x 13-inch baking pan. Combine bread crumbs and melted butter and sprinkle on top. Bake for 15 minutes. Sprinkle with mozzarella and bake another 10 minutes.This is homey and really good; I think I’m going to go make some right now!6 apples (granny smith are best), sliced and mixed with 1 teaspoon cinnamon1 cup brown sugar1 cup flour1 cup oatmeal1 cup oil1 cup chopped pecansPreheat oven to 350 degrees. Place apples in a 9 x 13-inch pan. Mix together remaining ingredients and spread over apples. Bake for 50 – 60 minutes. Serve warm with ice cream.