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It's June already and there are so many things going on...graduation parties, weddings and picnics, fishing, boating, sports, etc. All of these occasions mean planning and are time consuming. You can't get away from wondering what the weather will be like for what ever you are going to be doing. Plus, you have to think about what to put together for a meal for your family. When it's a busy time it's nice to use a crock-pot or as some say, a slow cooker.

Today's recipes are for an easy, nutritional meal. No, not peanut butter sandwiches and a tall glass of milk. But that would be just fine too. However, chicken in the crock-pot, a vegetable and a salad would taste a lot better! So let's do a dinner menu today. Change the veggies or salad if you want, but make the chicken recipe. It's very good.

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CROCK-POT ORANGE CHICEKN

4 boneless, skinless chicken breasts, cut in 1-inch cube

1-1/2 T. olive or canola oil

3 c. orange juice

1 c. chopped celery

1 c. chopped green pepper

1-4 oz. can mushrooms, drained

1/4 c. minced onion or 4 t. dried onion flakes

1 T. snipped fresh parsley or 1 t. dried parsley flakes

1/2 t. salt, optional

3 T. cornstarch

1/4 c. warm water

Cooked rice or noodles

In a large skillet, quickly brown chicken in oil, drain. Combine chicken with the next 7 ingredients in a crock-pot. Cover and cook on low setting for 3-1/2 to 4 hours. Combine cornstarch and water until smooth; stir into chicken mixture. Cover and cook on high for 35-40 minutes or until thickened. Serve over hot rice or noodles.

Makes 4-5 servings.

And a veggie. This part is really easy.

Choose the kind of canned or frozen veggies you perfer. Most any kind of veggies goes with chicken. Corn, green beans, peas, etc., or frozen mixed veggies of your choice can be ready to eat in just minutes. Or, you might skip a vegetable when serving this chicken dish Also, you can cook rice or noodles two or three days before you plan to use them or you can freeze them as well to be ready whenever needed in a recipe. I don't like skipping veggies at a meal but if you make the next salad recipe you have your veggies plus some fruit.

Note: You can use fresh veggies of your choice.

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FRUITED SLAW

1/2 of a 16 oz. bag of coleslaw mix (with shredded carrots) or 4 c. shredded cabbage

1-8 oz. can pineapple tidbits, drained*

1 1/2 c. small red grapes (if you get the larger ones, cut in half)

Dressing:

3/4 c. mayo or salad dressing or a 6 oz. container of low-fat orange or vanilla yogurt

1/2 t. sugar (I use granulated sugar substitute)

1/2 t. lemon juice - optional

Couple dashes cinnamon

In a large bowl combine cabbage and fruit. In a small bowl combine dressing ingredients; mix well. Pour dressing over salad. Gently mix salad; cover and store in fridge up to 12 hours.

Makes 8 servings.

*If I don't have a small can of pineapple tidbits, I use five sliced from a 20 oz. can and cut into tidbit size pieces. Use the rest of the pineapple for a fruit salad.

And... if the crock-pot chicken doesn't interest you, make spaghetti using your favorite spaghetti sauce and whatever variety of pasta you choose to use. That's one of my favorite meals to fix when I have to have a meal in a hurry or when someone stops by and it looks like they'll be staying through the supper hour...(a little grin from Alice here).

TFD: If you're yearning for the good old days, just turn off the air conditioner or get rid of the microwave!

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