Semisweet chocolate chips (12 oz)
Crisp rice cereal (like Rice Krispies)
Pkg of Milk Duds (10 oz)
6 chicken breasts
2 jars of apricot preserves (12 oz each)
Envelope of onion soup mix
Provolone or mozzarella cheese
[Also needed: butter]
Lunch: Grilled cheese, an orange, a banana, and a treat
Dinner: Chicken and rice
Pizza Grilled Cheese
Butter one side of two slices of bread. Place one slice in a skillet, butter side down. Top with a slice of provolone or mozzarella cheese, 6 slices of pepperoni, 3 Tbsp of pizza sauce, 1 Tbsp of minced shallot, and second bread slice, butter side up.
Cook over medium heat until golden brown, turning once. Eat sandwich with additional pizza sauce for dipping, if you want.
Saucy Apricot Chicken
Place 6 chicken breasts in a slow cooker. Combine 2 12 oz jars of apricot preserves, an envelope of onion soup mix, and a chopped shallot. Spoon over chicken. Cover and cook on low for 4-5 hours. Serve over rice.
Combine 2 cups of semisweet chocolate chips and 1/4 cup of butter-flavored shortening in a large glass bowl. Cover and microwave about 2 minutes. Cover and microwave for about 2 minutes. Stir until well blended. Stir in 5 cups of crisp rice cereal until well coated.
Combine a package of Milk Duds and 1 Tbsp of water in another glass bowl. Cover and microwave for 1 minute. Mix well. Stir into cereal mixture. Spread into a buttered pan. Cover and refrigerate for 30 minutes. Cut into bars.
Whole Wheat Zucchini Muffins
Preheat the oven to 350 degrees.
In a large mixing bowl combine 2 cups of whole wheat flour, 2 tsp of baking powder, 1 tsp of baking soda, 1 tsp of cinnamon, and a dash of salt.
In a separate medium-sized bowl, whisk together 1/2 cup of apple sauce, 1/4 cup of olive oil, 1/4 cup of milk, a mashed banana, and 1/4 cup of honey.
Add the wet ingredients to the dry ingredients and stir to combine.
Fold in 1 cup of grated zucchini.
Fill lightly greased muffin cups and bake for 15-20 minutes.