Back to School Recipes: Got Any?

School days mean we're crunched for time at both ends of the day.

I told Scott this morning that we seem to have a black hole in our house that sucks up any amount of extra time. So, I need to find some ways to save time. Specifically, I am looking for quick, easy, healthy dinner ideas.

If you send me your favorite quick and tasty dinner ideas I will post them on my blog, complete with a review of the recipe after I've made it and a link to your blog or web site. Click on my profile to find my e-mail address or post it in the comments section. And if you don't have any great recipe ideas, but your friends do, tell them and have them post their favorites.

To get things started, here's what I made for tonight's dinner. It was the first day of school for us and I wanted to be prepared for homework, hearing about Brendan's day, and just being with my kids, so I pulled out the old crockpot and made:

Garlic Chicken with Artichokes and Peppers

Ingredients
12 garlic cloves, minced
1 medium onion, chopped
1 tablespoon olive oil
1 (8-9 ounce) package frozen artichoke hearts
1 sweet red pepper, cut into strips
1 1/2 cups chicken broth
1 tablespoon quick-cooking tapioca
2 teaspoons dried rosemary, crushed
1 teaspoon finely shredded lemon peel
1 (1/2 teaspoon) ground black pepper
1 1/2 lbs boneless skinless chicken breasts or chicken thighs
Directions
1In small skillet cook garlic and onion in hot oil over medium heat, stirring occasionally, 5 minutes, or until tender.
2In 4 quart slow cooker combine the frozen artichoke hearts, sweet pepper, chicken broth, tapioca, rosemary, lemon peel, and black pepper. Add chicken; spoon garlic mixture over chicken.
3Cover and cook on low setting for 6 to 7 hours, or on high setting for 3 to 3 1/2 hours.