Fill that freezer!

Getting ready for baby J also means cooking for momma....I remember....well kind of remember...needing quick meals and snacks during those first couple weeks. So chicken was on sale today, so I stocked but and got cooking..or maybe I should say bagging:

BBQ honey pineapple chicken:

1 lb, about 3-4 raw chicken breasts.

2 cups BBQ sauce, I used Sweet baby Rays sweet & spicy!

1 can sliced or chucked pineapples. Reserve 1/2 cup of juice.

(I would have used fresh if I had it and then added water for the juice.)

1/4 cup chopped white onion

1 Tb honey

(I based on a Pinterest recipe)

Mix honey, BBQ sauce, juice and pour over onions and chicken. Cook in Crock for 5-6 hours on low. Shred chicken and serve with rice!

*these are also GREAT meals to bring to NEW moms! I brought this over to my BIL & SIL when they had their little man in October.

Teriyaki Marinade:
2 tbsp soy sauce
1/2 small orange, juiced
1 tsp olive oil
1 tbsp brown sugar
1 clove garlic, minced
1 tsp minced ginger

Mix all in bag or throw right into crock for 5-6 hours on low. Serve with stir fri fresh veggies or rice..

Lemon Chicken

2-3 chicken breasts

Cube about 3 TB butter

Juice from half a lemon (I sliced and added other side too)

1/2 packet Italian seasoning

Mix all in bag or throw right into crock for 5-6 hours on low.

Serve with pasta or rice.

Pasta sauce

1 tablespoon olive oil
8 garlic cloves, thinly sliced
4 fresh basil leaves, torn into small pieces
Two 28-ounce cans crushed tomatoes, with their juices
2 teaspoons Kosher salt
2 teaspoons balsamic vinegar

Directions:

1. In a large saucepan or deep skillet, warm the olive oil at low heat. Add the garlic and cook until golden, about 3 minutes. Stir in the basil.

2. Pour in the tomatoes with their juices, bring the sauce to a boil, and then add the Kosher salt. Reduce the heat to low and simmer 45 to 50 minutes. As the sauce thickens toward the end, stir in the balsamic vinegar. Remove the pan from heat.

*To store: cool the sauce to room temperature before storing. It will keep in a covered container in the refrigerator for up to 2 weeks, and it will keep in a covered freezer-safe container for up to 3 months.