Apricot Chicken with Cheesy Cauliflower Bake and Pineapple-Carrot Salad

by April Reinhardt
(last updated September 18, 2013)

For any dish that you bake in the oven with a sugar-based sauce, line your baking pan or dish with aluminum foil. The heavy duty foil makes cleanup a breeze since all you need to do is peel it from the dish and toss it in the garbage.

Apricot Chicken Ingredients

  • 1 package of Lipton's onion soup mix
  • 1 8-ounce bottle of Catalina dressing
  • 1 12-ounce jar of apricot preserves
  • 8 boneless, skinless chicken breasts

Apricot Chicken Directions

Preheat your oven to 350 degrees and prepare a large baking dish by spraying it with non-stick cooking spray. Combine the preserves, dressing, and dry soup mix in a bowl and stir thoroughly. Please the chicken in the baking dish in one layer, and then pour the contents of the bowl over them. Bake for 1 hour, basting every 20 minutes.

Cheesy Cauliflower Bake Ingredients

  • 1 large head of cauliflower
  • 1/4 cup of fine bread crumbs
  • 2 cups of shredded cheddar cheese
  • 2 large eggs
  • 2 tablespoons of flour
  • 1 cup of milk
  • 4 teaspoons of grated Parmesan cheese

Cheesy Cauliflower Bake Directions

Wash the head of cauliflower and then cut off the stump, allowing the leaves to fall away. Peel away any remaining leaves and then break the head into flowerets, put them into a bowl, and set aside. Preheat your oven to 350 degrees and prepare a 2-quart casserole dish by spraying it with non-stick cooking spray. Beat the eggs with a wire whisk in a large bowl, and then and the flour and mix with a large spoon. Add the milk and whisk once more, until the mixture is smooth. Rinse the cauliflower flowerets inside of a colander, and then dump them into the casserole dish. Pour the sauce over them, and then layer the cheddar cheese on top. Bake for 25 minutes, and then add the bread crumbs, topped with the Parmesan cheese. Bake for an additional 10 minutes.

Pineapple-Carrot Salad Ingredients

  • 1/4 cup flaked coconut
  • 1 8-ounce can of crushed pineapple
  • 1/3 cup of mayonnaise
  • 3 cups of grated carrots

Pineapple-Carrot Salad Directions

Using a grater or food processor, grate the carrots into a large bowl. Add the flaked coconut. Completely drain the can of pineapple and add to the bowl, along with the mayonnaise. Gently toss the ingredients until they are well coated. Refrigerate for at least one hour before serving.

Author Bio

April Reinhardt

An admin­istrator for a mutual fund man­age­ment firm, April deals with the writ­ten word daily. She loves to write and plans to author a memoir in the near future. April attend­ed More­head State Uni­ver­sity to pursue a BA degree in Ele­men­tary Edu­ca­tion. ...

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