Long overdue, but Sarah, these are for you:)


Lemon chicken:
from the fall 2007 Kraft food and family magazine

1 Tbs. olive oil
1 lb. boneless skinless chicken breasts, cut into strips
1 pkg. stirfry veggies (16 ounce)
1 pkg. (4 serving size) jello brand Lemon Flavor Gelatin (make sure it's not the pudding)
1 Tbsp. cornstarch
1/2 cup chicken broth
2 Tbsp. zesty italian dressing

heat your oil, add your chicken, cook until mostly done. Add your veggies and stirfry for sevenish minutes. Drain excess liquid. Add the sauce bring to a low boil and then simmer for three minutes or until thick. Serve over rice.

Saucy Parmesan Chicken
Also from the Fall 2007 Kraft Magazine

4 small boneless skinless chicken breasts
1/4 cup zesty italian dressing
1/4 cup grated parmesan cheese

Place all ingredients in a ziplock bag and coat chicken. Refrigerate chicken for 30 minutes or longer. Take chicken out of bag and place on a foil-lined baking sheet. Bake chicken 20 minutes at 425 or until no longer pink. You can also freeze the chicken in the marinade bag for up to three months. Take directly out of the freezer and cook at 350 for 1 hr.

Chicken Pot Pie
thank you, thank you, thank you, Robin Kinny for this great recipe. It's Brent's favorite

2 frozen pie crusts
10oz. frozen veggies
1/3 cup butter or margarine
1/3 cup flour
1/3 cup onion, or a dash of dehydrated onions from the cannery
1 tsp salt
1/2 tsp pepper, although I use less
1 3/4 cup chicken broth
2/3 cup milk
2 cups cook, diced chicken

Melt butter in saucepan, add onion, flour, salt and pepper. Keep on low heat until bubbly. Stir in milk and broth. Heat to boiling and boil while stirring for one minute until thickened. Stir in chicken and veggies. Pour mixture into one pie crust and cover with the other. poke a few ventilation holes with a fork. Cover with foil or place the other pie crust pan loosely on top, and bake at 425 for 15 minutes. Remove the covering and bake for another 15 minutes until golden brown. Let sit for a few minutes so it can set up. Yummy!