Recipes for the Month of March

Early SpringIf you haven’t been reading the blogs this month, check out Home Cooking in a Hurry and Time Saving App to catch up with our thread these last couple of weeks. In a nutshell, I’m on a mission to find ways to streamline my biggest time-taker: buying, storing, and cooking food.

Last week I shared with you an app I found to help organize recipes and grocery lists. Today, I’m sharing one of the recipes that I found and put together ahead of time. Mid-week, I had my oldest daughter take it out and drop the contents into the slow cooker. She set it to low and off we all went to do our thing for the day. The sauce made the house smell warm and inviting as it cooked, which was an added bonus!

Applesauce Chicken 

Make it Fast, Cook it Slow

  • applesauce chicken3 – 4 Boneless chicken breasts
  • ½ cup frozen chopped onions
  • 1 ½ cups applesauce
  • 1 T apple cider vinegar
  • 2 cloves crushed garlic
  • ¼ tsp ground cinnamon
  • ½ tsp black pepper
  • ¼ tsp crushed red pepper

Put the frozen chicken into the slow cooker and add the chopped onion. In a bowl, mix the applesauce, vinegar, garlic and spices together. Pour on top of the chicken. Cover and cook on low 5-7 hours or on high 3-4.

Serve with brown rice or noodles, plus a salad or steamed vegetables.

Lemon ParfaitFor the perfect (as in delicious and simple to make) dessert, try Easy Blueberry-Lemon Parfait from

  • 2 cups fresh or thawed frozen blueberries
  • 10 gingersnaps (gluten-free can be used)
  • 2 (8 oz) cartons lemon yogurt (dairy-free can be used)

Using four wine glasses, parfait glasses, or in our case plain old tumblers, put ½ cup blueberries, followed by ½ cup yogurt, and then 2-3 crumbled gingersnaps.

If you’re feeding five like in my house, you can reduce the portions slightly per cup, or increase the amounts depending on how big the appetites in your crowd are.

Happy eating!

What do you think?