This is the last week of school for the kids – hooray!  I still have two more days of work next week, but I’m starting to see the light at the end of the tunnel!  This week I’m “off the hook” for cooking for 3 days and I’m not complaining at all.

The plan listed here just includes our dinner menu and recipes. I have calculated some Weight Watchers points values using the e-tools Recipe Builder, and points values this week are based on the new Points Plus program! (I will update with points values on the others as we have the meals) Both kids eat breakfast at home, but my son eats lunch at daycare, my daughter eats lunch at

If you’ve been reading my blog for awhile, then you know that for the past two years, I have done a $40 weekly budget. With the changes to our eating habits, I’m going to increase our budget to $50 per week and I’m really going to try to stick to that, but I’m not even sure that will be enough. This will be a trial and error experience, so stay tuned!

If you’re new to menu planning or would like tips for getting started, check out this post here.  You can also view hundreds of meal plans each week at Orgjunkie.com

SUNDAY: BBQ at my parent’s house – My contribution was Seven layer dip

Ingredients:
Cream cheese (I use the 1/3 less fat)
Refried beans (I use the fat free variety)
Ground beef – cooked and drained (I use the 93/7)
Guacamole (my recipe below)
Sour cream (I use the reduced fat)
Taco seasoning
Olives
Cheese

I spread the cream cheese along the bottom of a serving dish. Then, I add a layer of the beans (I heat mine before adding them, but I know some people don’t – either was is fine). Add a layer of ground beef. Smooth the guacamole over the ground beef as the next layer. Mix the taco seasoning with the sour cream (you only need 1/2 the packet of taco seasoning). Spread the sour cream over the guacamole. Add sliced olives and then cover with cheese. It’s so yummy!

Here’s how I make my guacamole:
2 avocados
1 Roma tomato
1 T lemon juice
1 T lime juice
garlic powder, onion powder, salt to taste

Mash the avocados and then add the lemon and lime juice, diced tomato and the garlic powder, onion powder, and salt to taste.

Even though I use a lot of reduced fat items to make this, I’ve never been able to  bring myself to calculate the Weight Watchers points for one serving!

MONDAY: Fajitas – I figured I’d enjoy my last day of “freedom” before going back to work for a week by taking the night off from cooking and letting my husband do the honors!  We buy pre-seasoned fajita meat from HEB, a “Texas” grocery store.  All you have to do is slap them on the grill and they’re absolutely delicious!

TUESDAY: Cowboy casserole – We have left over roast beef from our french dip sandwiches, so I’m going to use that in place of the ground beef.  I’m also going to substitute Ranch style beans for baked beans.

Ingredients:
1 lb lean ground beef (we use 93/7)
1 can (16 oz) baked beans
1/2 cup BBQ sauce
2/3 c. milk
2 c. Bisquick
1 T butter or margarine, softened
1/2 c. shredded cheddar cheese

Heat over to 425. In 10-inch skillet, cook beef over medium-high heat 5-7 minutes, stirring occasionally until thoroughly cooked. Drain beef. Stir baked beans and BBQ sauce into beef. Heat to boiling, stirring occasionally. Pour into ungreased 2 quart casserole.

Meanwhile, in a medium bowl, stir Bisquick mix, milk, and butter until soft dough forms. Drop dough by 12 spoonfuls onto beef mixture. Bake uncovered 18-22 minutes (or until topping is golden brown). Sprinkle with cheese. Bake about 3 minutes longer or until cheese is melted.

WW points = 10 points/serving (we’ll serve with a green salad and green beans)

WEDNESDAY: Chipotle chicken taco salad – This recipe is from Our Best Bites

SALAD:

THURSDAY: End of year soccer party – no cooking for me!

FRIDAY: Monterey Chicken – This recipe is so yummy and so easy!

Ingredients:
4 (5 oz.) Boneless Skinless Chicken Breasts1/4 Cup Barbecue Sauce
1/4 Cup Hormel Real Bacon Bits
1 Cup 2% Colby and Monterey Jack Shredded Cheese*
1 (14 oz.) Can Diced Tomatoes with Green Chilies, drained (I’m just going to use regular diced tomatoes)
Sliced Green Onions
Pepper

Preheat oven to 400 degrees. Pound out the chicken breasts to flatten. Season each with a little pepper. Cook the chicken in a skillet sprayed with non-stick cooking spray over medium-low heat until no longer pink.

Place each breast onto a baking sheet and top each breast with 1 tablespoon of barbeque sauce, 1/4 cup cheese, 1/4 cup tomatoes, green onions and 1 tablespoon of bacon bits. Place into the oven and bake until the cheese has melted (about 5 minutes).

Per Serving: 263 Calories; 8g Fat (29.0% calories from fat); 39g Protein; 6g Carbohydrate; 1g Dietary Fiber; 108mg Cholesterol; 840mg Sodium. Exchanges: 4 1/2 Lean Meat; 0 Other Carbohydrates.

One of the biggest deterrents to cooking at home that I hear from others is “I don’t have time.”  The key is to plan ahead.  If you plan meals that work with your schedule and already have a plan in mind, you can usually pull it off!  This is our crazy, busy week menu.  I’m glad I only have one more full crazy busy week to go before I’m off for the summer!

The plan listed here just includes our dinner menu and recipes. I have calculated some Weight Watchers points values using the e-tools Recipe Builder, and points values this week are based on the new Points Plus program! (I will update with points values on the others as we have the meals) Both kids eat breakfast at home, but my son eats lunch at daycare, my daughter eats lunch at

If you’ve been reading my blog for awhile, then you know that for the past two years, I have done a $40 weekly budget. With the changes to our eating habits, I’m going to increase our budget to $50 per week and I’m really going to try to stick to that, but I’m not even sure that will be enough. This will be a trial and error experience, so stay tuned!

If you’re new to menu planning or would like tips for getting started, check out this post here.  You can also view hundreds of meal plans each week at Orgjunkie.co

SUNDAY: Mexican Chicken Roll-ups – I have been wanting to try this recipe for a long time and it finally made it into our rotation! I found it on Mommie Cooks. My husband and I loved it (the sauce is delicious and we had some left after I had “assembled” the chicken – we used ours to pour on top when it was done cooking for added flavor)  The kids were not as thrilled (apparently feeding them something that has spinach in it makes me a bad mom)

Ingredients:
4 Oz Cream Cheese
1/2 Cup Salsa Verde
1 Small Bunch Cilantro, Chopped
1 tsp Cumin
1/2 tsp Garlic Powder
6 Chicken Breasts
3 Oz Fresh Spinach
3 Oz Pepper Jack Cheese, Shredded
6 Oz Tortilla Chips, Crushed

Directions:
Flatten out the chicken breasts to about 1/4″ thickness. Blend together the cream cheese, salsa, cilantro, cumin and garlic powder to form a sauce. Spread spoonful of sauce across each breast. Top with spinach leaves and then cheese. Roll closed and cover in crushed tortilla chips. Bake at 350 covered for 30 to 35 minutes or until chicken is cooked through.

MONDAY: Balsamic Chicken (slow cooker) – This recipe was originally posted by Holly on the Simply Clean Living blog.  We’ve tried it a few times now and it is a hit with our family.  We were supposed to have it on Friday, but things didn’t quite work out as planned.

Ingredients:
4 Boneless Skinless Chicken Breast Halves – approx. 1.5 to 2 lbs.
½ C. Olive Oil
½ – 1 C. Balsamic Vinegar – depending on how tangy you like the recipe
1 large can of diced tomatoes
1 can tomato sauce
3-4 cloves of garlic minced or pressed
2 t. crushed dry oregano

Combine all ingredients in Crockpot. Cook on low for 6-8 hours. Shred chicken with a fork and serve chicken and sauce over rice or angel hair pasta. The consistency and taste of the sauce is sweet and tangy like an Italian barbeque sauce.

WW points = 11 per serving (add 2 points for 1/2 cup pasta or rice or 4 points for 1 cup pasta or rice); NOTE:  cut the olive oil to 2 Tablespoons and it cuts this recipe to 5 points per serving!

TUESDAY: French dip sandwiches (slow cooker) – This is a family favorite and I love it because it is SOOO easy to make!

Ingredients:
beef roast
2 cans beef broth
1 tsp dried rosemary
1 tsp dried thyme
1 tsp garlic powder
4-6 hoagie buns
(we also add some swiss or provolone cheese)

Place roast in a greased slow cooker. Pour broth over the top of the roast. Add spices. Cover and cook on low heat 8-10 hours (or high heat 5-7 hours). Remove roast and save extra juice. With a fork, break the meat apart and serve on hoagies. Use excess juice for dipping sandwiches.

WW points = 7 points per serving (this does not include the cheese or the buns, add 2 points for the cheese and 4 points for the whole wheat bun)

WEDNESDAY:   Chicken enchilada casserole – This is a recipe that my sister came up with. She uses canned chicken when she makes it. I came up with a little bit of a variation.  It is so easy and kid friendly, too!

Ingredients:
2 chicken breasts (shredded) – or 1 can chicken
1 large can red enchilada sauce
corn tortillas
shredded cheese – I use reduced fat

Directions: (this is what I do) – I put my chicken and the enchilada sauce in the crockpot the night before and then shred it when I get up in the morning. If you are using canned chicken, you can just shred it as you are making the casserole. I spread some of the chicken/sauce mixture along the bottom of the casserole dish so it doesn’t stick. Break corn tortillas into four pieces and layer across the bottom of the casserole dish. Spread a layer of the chicken/sauce mixture and cheese. Add another layer of corn tortillas. Continue until you are out of the chicken/sauce mixture. Bake at 350 degrees for 25-30 minutes until the cheese is bubbly.

WW points = 8 points per serving (for 4 servings) – serve w/ green salad and grapes

THURSDAY: On the go – My daughter has her ballet recital tonight, so we’ll have to pick something up before or after!

FRIDAY: Monterey Chicken – This recipe is so yummy and so easy!

Ingredients:
4 (5 oz.) Boneless Skinless Chicken Breasts1/4 Cup Barbecue Sauce
1/4 Cup Hormel Real Bacon Bits
1 Cup 2% Colby and Monterey Jack Shredded Cheese*
1 (14 oz.) Can Diced Tomatoes with Green Chilies, drained (I’m just going to use regular diced tomatoes)
Sliced Green Onions
Pepper

Preheat oven to 400 degrees. Pound out the chicken breasts to flatten. Season each with a little pepper. Cook the chicken in a skillet sprayed with non-stick cooking spray over medium-low heat until no longer pink.

Place each breast onto a baking sheet and top each breast with 1 tablespoon of barbeque sauce, 1/4 cup cheese, 1/4 cup tomatoes, green onions and 1 tablespoon of bacon bits. Place into the oven and bake until the cheese has melted (about 5 minutes).

Per Serving: 263 Calories; 8g Fat (29.0% calories from fat); 39g Protein; 6g Carbohydrate; 1g Dietary Fiber; 108mg Cholesterol; 840mg Sodium. Exchanges: 4 1/2 Lean Meat; 0 Other Carbohydrates.

Three more weeks of school (work) for me!  This is our quick and easy meal plan to get us through the week!

The plan listed here just includes our dinner menu and recipes. I have calculated some Weight Watchers points values using the e-tools Recipe Builder, and points values this week are based on the new Points Plus program! (I will update with points values on the others as we have the meals) Both kids eat breakfast at home, but my son eats lunch at daycare, my daughter eats lunch at

If you’ve been reading my blog for awhile, then you know that for the past two years, I have done a $40 weekly budget. With the changes to our eating habits, I’m going to increase our budget to $50 per week and I’m really going to try to stick to that, but I’m not even sure that will be enough. This will be a trial and error experience, so stay tuned!

If you’re new to menu planning or would like tips for getting started, check out this post here.  You can also view hundreds of meal plans each week at Orgjunkie.com.

MONDAY: Country Ham and Macaroni Casserole – Every time I ask my family to help out with menu planning and give me recipe suggestions, this is always one of the things they choose.  My daughter’s birthday is todayand this was what she picked!

Thanks to Sandy~Bettyinthekitchen (BabyCenter.com Cooking for Your Family Board)

Ingredients:
1 lb country ham slices or regular smoked ham in one piece (I just use whatever leftover ham we have on hand)
1 large onion, diced
1 lb elbow macaroni (whole wheat)
2 cups shredded extra sharp cheddar cheese (8 oz) – I use reduced fat
1 cup sour cream (I use reduced fat)
1 can cream of chicken soup (I use 98% fat free)
1/4 cup (1/2 stick) margarine, melted (I don’t use this when I make it)
1 cup dry plain bread crumbs

1. Heat oven to 400º.
2. Bring 4 quarts water and ham to boiling in large pot. Once water begins to boil,
remove ham to a plate. Add onion and macaroni to pot. Return water to boiling; cook 8 minutes, stirring occasionally.
3. Coarsely chop ham, discarding any fat and bones.
4. Drain macaroni and onion and return to pot. Add ham, cheese, sour cream and soup. Scrape into a 13x9x2 baking dish. Pour melted margarine over top. Sprinkle with bread crumbs.
5. Bake in heated 400º oven 30 minutes or until heated through and top is golden brown.
Let stand 5 minutes before serving.

Note: Prepare in two 8×8 casserole dishes, bake one and freeze one (unbaked) for another day. If freezing, top with crumbs and margarine right before baking.

WW points = 9 points per serving (with modifications above), makes 6 servings

TUESDAY ~Melt in your mouth meatloaf (slow cooker) – I’ve made this several times now for our family.  It’s easy to make and yummy!

Ingredients:
2 eggs
3/4 c. milk (we use skim)
2/3 c. seasoned bread crumbs
2 tsp dried, minced onion
1 tsp salt
1/2 tsp rubbed sage
1 1/2 pounds ground beef (we always make this with ground turkey instead and it’s yummy!)
1/4 c. ketchup
2 T brown sugar
1 tsp ground mustard
1/2 tsp Worcestershire sauce

Directions
1. In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well (mixture will be moist.) Shape into a round loaf; place in a 5-qt. slow cooker. Cover and cook on low for 5-6 hours or until a meat thermometer reads 160 degrees F.

2. In a small bowl, whisk the ketchup, brown sugar, mustard and Worcestershire sauce. Spoon over the meat loaf. Cook 15 minutes longer or until heated through. Let stand for 10-15 minutes before cutting.

WW points = 5 per serving with the ground turkey, ground beef may be more (makes 6 servings)
Sides – Sour cream mashed potatoes (4 pts) and green beans (0 pts)

WEDNESDAY ~ Beef tips (slow cooker) – I found this recipe in Taste of Home Magazine. I haven’t tried it before, but it looked and sound good, and it’s in the slow cooker, so it’s a hit with me already!

Ingredients:
1 beef top sirloin steak (1 pound), cut into 1-inch cubes
2 to 3 medium carrots, chopped
1 to 1-1/2 cups chopped celery
1 cup chopped onion
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1/2 to 1 cup white wine or beef broth
2 teaspoons cornstarch
1/4 cup cold water
Hot cooked egg noodles

Directions:
In a 3-qt. slow cooker, combine the beef, carrots, celery, onion, soup and wine or broth. Cover and cook on low for 6-7 hours or until meat is tender.

Combine cornstarch and water until smooth; gradually stir into cooking juices. Cover and cook on high for 15 minutes or until thickened. Serve with noodles. Yield: 4 servings.

THURSDAY ~ Country Style Pork Loin (slow cooker)

Country-Style Pork Loin
Katie (Katiedid) from Taste of Home

1 boneless whole pork loin roast (3 pounds)
1/2 cup all-purpose flour
1 teaspoon onion powder
1 teaspoon ground mustard
2 tablespoons canola oil
2 cups chicken broth
1/4 cup cornstarch
1/4 cup cold water
Hot mashed potatoes, optional

Cut pork roast in half. In a large resealable plastic bag, combine the flour, onion powder and mustard. Add pork, one portion at a time, and shake to coat. In a large skillet, brown pork in oil over medium-high heat on all sides. Transfer to a 5-qt. slow cooker. Pour broth over pork. Cover and cook on low for 5-6 hours or until tender. Remove pork and keep warm. For gravy, strain cooking juices and skim fat; pour 2-1/2 cups cooking juices into a large saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice pork; serve with gravy and mashed potatoes if desired. Yield: 8 servings.

FRIDAY ~ Balsamic Chicken (slow cooker) – This recipe was posted by Holly on the Simply Clean Living blog.  We’ve tried it a few times now and it is a hit with our family.

Ingredients:
4 Boneless Skinless Chicken Breast Halves – approx. 1.5 to 2 lbs.
½ C. Olive Oil
½ – 1 C. Balsamic Vinegar – depending on how tangy you like the recipe
1 large can of diced tomatoes
1 can tomato sauce
3-4 cloves of garlic minced or pressed
2 t. crushed dry oregano

Combine all ingredients in Crockpot. Cook on low for 6-8 hours. Shred chicken with a fork and serve chicken and sauce over rice or angel hair pasta. The consistency and taste of the sauce is sweet and tangy like an Italian barbeque sauce.

WW points = 11 per serving (add 2 points for 1/2 cup pasta or rice or 4 points for 1 cup pasta or rice); NOTE:  cut the olive oil to 2 Tablespoons and it cuts this recipe to 5 points per serving!

SATURDAY ~ Lasagne – I use the recipe from the back of the Barilla no-bake noodles box!

*This post may contain affiliate links. Please refer to my disclosure policy for more information

The end of the school year is always crazy for me, but with my kids now being involved in swim team (with every day practices), soccer, and ballet, I’ve got my hands full.  I also need to have quick fixes for meal times so we don’t end up eating out every night because most nights I won’t get home until 6 and I know by then, my kids will be STARVING!  So, our menu this week either consists of quick fixes or items that can mainly be prepared in the slower cooker and most of the meals are tried and true recipes.  I’m not ready to experiment with new things when I’ve been gone from the house for most of the day and I’m as tired and cranky as the kids!

The plan listed here just includes our dinner menu and recipes. I have calculated some Weight Watchers points values using the e-tools Recipe Builder, and points values this week are based on the new Points Plus program! (I will update with points values on the others as we have the meals) Both kids eat breakfast at home, but my son eats lunch at daycare, my daughter eats lunch at

If you’ve been reading my blog for awhile, then you know that for the past two years, I have done a $40 weekly budget. With the changes to our eating habits, I’m going to increase our budget to $50 per week and I’m really going to try to stick to that, but I’m not even sure that will be enough. This will be a trial and error experience, so stay tuned!

If you’re new to menu planning or would like tips for getting started, check out this post here.  You can also view hundreds of meal plans each week at Orgjunkie.com.

SUNDAY: Fajitas ~ This is becoming our new Sunday tradition!  I love Saturdays, but I feel like it’s not much of a day off because I typically spend the entire day running around to different “kid” events, grocery shopping, and cleaning, so on Sundays it’s nice to have a meal that my hubby can throw together easily and that requires minimum clean-up.  Our local grocery store (HEB if you’re in Texas) has pre-seasoned fajita meat so all you have to do is throw it on the grill, and it is SO yummy!

MONDAY: Sweet potato foil pack tacos ~ I have been wanting to try these since I first saw them posted on Marci’s blog a few weeks ago!  Sweet potatoes seems to be the new “in” thing and they look like something I can easily throw together before swim practice, stick in the oven (don’t worry – my husband will be home!) and they’ll be ready to eat when we get home!

Ingredients:
1/2 lb ground beef or turkey
2-3 T taco seasoning
1/2 cup tomato sauce (4 ounces)
1 can black, kidney, or pinto beans, drained (I used black)
2-3 medium sweet potatoes, peeled and cut into 1/2-inch cubes (about 6 cups total)
2 T butter
salt
1 1/2 cups chopped fresh spinach
1 1/2 cups shredded cheddar cheese
sour cream, salsa, and/or guacamole for garnish
6 12-inch long pieces of aluminum foil

Directions:
Preheat oven to 425 degrees F.
Brown ground meat in a skillet over medium-high heat. Stir in taco seasoning, tomato sauce, and beans. Set aside.
To assemble packets, spray the foil with non-stick spray. Place 1 cup sweet potato cubes in the center of each piece. Top with a small piece of butter (about 1 tsp) and a pinch or two of salt. Sprinkle some chopped spinach over the sweet potatoes, followed by about 1/3 cup of taco meat and sprinkle of cheese. Fold the sides in, then bring the top and bottom ends of the foil together in the center and fold, sealing the packet.
Repeat with remaining ingredients, placing the packets on a rimmed cookie sheet. Bake for 25-30 minutes until the sweet potatoes are tender.
Serve with sour cream, salsa, and/or guacamole.  Makes 6 servings.

TUESDAY: Parsley Parmesan chicken – I got this recipe as part of a freezer swap that I belonged to awhile ago.  It’s delicious and very easy to make!

Ingredients:
2 lb boneless skinless chicken breasts (or 6-8 chicken breasts)
1/3 bottle of Italian salad dressing
1/2 c shredded Parmesan cheese
1/3 c dry bread crumbs (used Seasoned Italian bread crumbs)
1 1/2 T parsley flakes
1/2 T paprika
Salt & Pepper

Assembly Directions:
Marinate chicken in dressing overnight.
Mix the remaining ingredients and bread each breast with coating.

To Freeze: Lay chicken breasts side by side on baking sheets and place in freezer for 1 to 2 hours to firm up. Place chicken in labeled gallon size Freezer Bag and freeze.

Cooking Directions:
Thaw & bake at 350 uncovered for 30 minutes or until done.

Makes 8 (4 oz) chicken breasts

WEDNESDAY: Rice meatballs – This is a recipe from my mother in law.  I’m going to make the meatballs before I go to work so all I have to do is cook them when I get home!

Ingredients:
1 cup uncooked minute rice
1 lb ground beef (I use 93/7)
1 egg, slightly beaten
2 t. grated onion
2 t. salt (I cut this in half)
1/8 t marjoram
dash pepper
2 1/2 cups tomato juice (or two 8 oz cans tomato sauce mixed with 1/2 cup water)
1/2 t sugar

Combine rice and all other ingredients except tomato juice and sugar. Form balls and arrange in skillet. Pour tomato juice & sugar over meatballs. Bring to boil. Reduce heat & simmer uncovered 15 minutes.

WW points = 7 points per serving
Sides = green beans and green salad

THURSDAY: Country Ham and Macaroni Casserole – Every time I ask my family to help out with menu planning and give me recipe suggestions, this is always one of the things they choose.  Last night, they all three gave me this when I asked.

Thanks to Sandy~Bettyinthekitchen (BabyCenter.com Cooking for Your Family Board)

Ingredients:
1 lb country ham slices or regular smoked ham in one piece (I just use whatever leftover ham we have on hand)
1 large onion, diced
1 lb elbow macaroni (whole wheat)
2 cups shredded extra sharp cheddar cheese (8 oz) – I use reduced fat
1 cup sour cream (I use reduced fat)
1 can cream of chicken soup (I use 98% fat free)
1/4 cup (1/2 stick) margarine, melted (I don’t use this when I make it)
1 cup dry plain bread crumbs

1. Heat oven to 400º.
2. Bring 4 quarts water and ham to boiling in large pot. Once water begins to boil,
remove ham to a plate. Add onion and macaroni to pot. Return water to boiling; cook 8 minutes, stirring occasionally.
3. Coarsely chop ham, discarding any fat and bones.
4. Drain macaroni and onion and return to pot. Add ham, cheese, sour cream and soup. Scrape into a 13x9x2 baking dish. Pour melted margarine over top. Sprinkle with bread crumbs.
5. Bake in heated 400º oven 30 minutes or until heated through and top is golden brown.
Let stand 5 minutes before serving.

Note: Prepare in two 8×8 casserole dishes, bake one and freeze one (unbaked) for another day. If freezing, top with crumbs and margarine right before baking.

WW points = 9 points per serving (with modifications above), makes 6 servings

FRIDAY: Crockpot chicken and rice

Ingredients:
2-3 frozen chicken breasts
1 pkg McCormick Zesty Herb chicken seasoning blend (sometimes I substitute the Good Seasonings Italian dressing blend if I have it on hand)
1 can cream of chicken soup
2 c. hot cooked rice
Grated cheese
Tomatoes
Celery
Bell peppers

Place frozen chicken breasts in the bottom of the crockpot. Mix ingredients for McCormick seasoning according to directions on the packet and pour over the top of chicken. Cook on low for five hours. Shred chicken in crock pot using a knife and fork. Add cream of chicken soup. Let cook for one more hour. Service over rice with additional toppings as desired (we add cheese, celery, tomatoes, bell peppers, etc. depending on what we have on hand).

SATURDAY: Bourbon chicken – Keli shared this recipe awhile back in a Menu Planning Monday post on her blog.  Our family loves it and it’s fairly easy to make!

Ingredients:
1 1/2-2 lbs boneless, skinless chicken breasts (cut into bite size pieces)
1-2 T olive oil
1 garlic clove, crushed
1/4 tsp ginger
3/4 tsp crushed red pepper flakes
1/4 c. apple juice (in the comments section on Recipezaar, some people substituted pineapple juice or orange juice)
1/3 c. light brown sugar
2 T ketchup
1 T cider vinegar (in the comments section on Recipezaar, some people substituted balsamic vinger or did half and half)
1/2 c. water
1/3 c. soy sauce

Directions:
Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken. Add remaining ingredients, heating over medium heat until well dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes. Serve over hot rice.

NOTES: On Recipezaar, some people mixed cornstarch and water and added it at the end to thicken the sauce.

*This post may contain affiliate links. Please refer to my disclosure policy for more information