Apricot Chicken

From Mormon Pantry Cookbook- Debbie G Harman

Apricot Chicken
6 medium chicken breast
1 1/2 C apricot jam
1/3 C lemon juice
1 tsp nutmeg
Salt & Pepper to your liking

Place chicken in casserole dish. Mix jam, lemon, &nutmeg. Sprinkle salt & pepper over chicken. Spread jam sauce over chicken. Cover with foil. Bake @ 375 for 45 minutes. Remove foil, bake an additional 15 minutes. Serve with rice.

What I changed/added: I use chicken tenders, it absorbs the flavor better. I just fill the bottom up, with a few on top, and everything else the same. I also put some pineapple rings on top. Really Yummy! It also works great in a crock pot. Nice and tender, the chicken just falls apart.
Enjoy!

Hot Carrot Pasta

I got this from a friend, It's SO yummy!

Hot Carrot Pasta

2 1/2 C sliced carrots
1/4 C chopped onion
1/2 C butter ( I use about 6 T and it works just as good)
1 lb bag pasta
1/4 C minced or chopped parsley
 1/2 C parmesan cheese
1/4 tsp salt
1/4 tsp pepper

Saute` carrots and onions in butter until tender but not browned. Add salt and pepper. Cook pasta and drain. Add pasta, parsley, and parmesan to cooked carrots. Toss and serve

What I added: I like to  add Chicken to it as well. I use about 2 breast. But you can use whatever you think. I dice up the chicken into bit size pieces. Then marinate it for a couple hours with 2 T of Balsamic Vinaigrette. I cook that first. Then I start the Carrots, Onions and butter. After a few minutes I start the pasta. That way its all done at about the same time.  And it makes a lot. Rob and I can use it for 3 meals. So I guess...6 servings about. Hope you like it!

Lorin and Debbie like to double the carrots and onions. And they add a little more butter too.