I love “dump” recipes! These are the recipes where you just dump all the ingredients in a gallon-size zippered bag and smoosh it all together. That’s all there is to it. After you dump in the ingredients you can either put it in the slow cooker for a day’s worth of cooking, let it marinate for a while and throw it on the grill, or just cook it in the oven at 350º until it’s done. The coolest thing about dump recipes is that you can make as many as you like at one time—toss one in the oven for dinner tonight and throw the rest in the freezer for later. Try out this recipe for Cranberry Chicken. It’s absolutely delicious! But just remember, if you make one, go ahead and make four or five to put in freezer bags for later! You’ll be happy you did.

Cranberry Chicken

2 Tbsp melted butter
1/2 cup whole berry cranberry sauce
1 Tbsp soy sauce
1/4 cup orange juice
1/8 tsp cinnamon
1 1/2 lbs. chicken (about 4 breasts)

Melt butter in microwave, but let cool slightly before dumping in the bag. Dump all ingredients except chicken in a gallon-size zippered plastic bag and smoosh it together. Add chicken, seal completely and smoosh some more to thoroughly coat chicken. Empty into a casserole dish and cook at 350º for 40 minutes or until done (juices run clear); cook in a slow cooker for 4-6 hours; or allow to marinate for two hours and toss on the grill.

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