This Week's Recipes

1. Preheat oven to 400 degrees. Spray a 9x13 baking dish (not glass) with cooking spray.
2. Pat chicken dry and season with salt and pepper. Arrange breasts 1/4 inch apart in a baking dish. Bake for 10 minutes.
3. At the same time, toast almonds in the oven on a small baking pan. (You'll need to stir a few times so almonds don't burn.)
4. Cook apricot preserves, soy sauce, mustard, butter in a small saucepan over medium heat. Once preserves melt, pour over chicken and bake 10 more minutes.
5. Turn oven to broil and broil chicken for 2 minutes about 5 inches from top. Sprinkle with toasted almonds and serve.

1. Preheat oven to 300 degrees
2. In a small bowl, combine garlic and anchovies and press to form paste. Stir in tomato sauce and set aside.
3. Heat 1 T oil in Dutch oven over high heat. Cut beef into 1 1/2 inch pieces. Add half beef and cook until well-browned on all sides, about 8 minutes. Turn heat down only if meat begins to burn. Remove meat and repeat process with 2nd batch.
4. Reduce heat to medium and return all meat to pot. Add carrots and onion. Cook while scrapping bottom, about 2 minutes. Add garlic mixture and cook for 30 seconds. Add flour and cook 30 seconds, stirring constantly.
5. Slowly add wine, scraping bottom of pan. Increase heat to high and cook for 2 minutes, allowing wine to thicken.
6. Stir in broth, bay leaves, thyme, and salt pork. Bring to a simmer, cover and place in oven. Cook for 1 1/2 hours.
7. Remove bay leaves and salt pork. Add potatoes. Cover and cook for 45 more minutes in oven.
8. Remove from oven. Using a large spoon, remove any excess fat on surface. Stir in onions and cook for 15 minutes on stove over medium heat. (Beef should not be falling apart.)
9. Add gelatin to 1/2 cup of water. Allow to rest for 5 minutes. Increase heat to high, add gelatin and peas. Simmer for 3-5 minutes. Season to taste with salt and pepper.

1. In a Dutch oven, combine all ingredients. Season with pepper.

2. Bring to a simmer over medium heat. Cover and cook for 30 minutes or until chicken is done.

3. Serve over couscous.

1. Preheat the oven to 400 degrees.
2. Cut onions into 1/4-inch-thick slices. Spray the inside of a large Dutch oven with cooking spray. Add onions, butter and 1 t salt. Cover and cook in oven for 1 hour. Stir and scrap pan. Set lid slightly ajar and cook for 1 more hour. Again, stir and scrap pan and cook for 30 more minutes (with lid slightly ajar.)
3. Place pot on the stovetop over medium heat. Cook for 20-25 minutes, stirring regularly and scraping bottom of pan. The bottom of the pan should be coated with a dark crust.
4. Add 1/4 cup of water and loosen crust off of bottom by scraping. Allow another crust to form and repeat deglazing process. Onions should be dark brown. If not, repeat one more time.
5. Stir in sherry and cook for 5 minutes.
6. Add broths, 2 cups of water, thyme and Bay leaf. Bring to a simmer and then reduce to low and cook covered for 30 minutes. Discard herbs. Season with salt and pepper.
7.While soup is simmering, toast baguette slices in oven heated to 400 degrees for 10 minutes.
8. Ladle soup into oven-proof bowls, place 1 - 2 baguette slices on top and sprinkle with Gruyere cheese. Broil for 3-5 minutes.

1. Mix turkey, poultry seasoning, and egg white. Season with salt and pepper. Shape into meatballs and place in slow cooker.

2. In a bowl, mix tomato sauce, chicken broth, chili sauce, vinegar, brown sugar, and thyme. Pour over meatballs.

3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.