Chicken Pot Pie II

2 boneless, skinless chicken breasts
3 cups chicken stock
1/2 cup diced celery
1/2 cup diced onion
3 tablespoons butter
3 tablespoons flour
1 teaspoon salt
1 teaspoon garlic salt
1 teaspoon poultry seasoning
1/2 teaspoon pepper
1 cup whipping cream
4 small red potatoes, peeled, diced and cooked (boil while chicken is cooking)
3 cups frozen mixed vegetable blend, thawed
2 refrigerated pie crusts
egg wash (1 egg beaten with a tablespoon of water)

In medium size pan boil chicken in chicken stock until cooked through (30 minutes).  Remove chicken from pan and reserve 2 cups of the chicken stock.  Chop chicken into bite size pieces and set aside.  Pour out remaining stock and place pan back on stovetop.  Over medium heat add butter, celery and onion.  Saute until tender.

Add flour to celery and onion mixture and mix well.  Allow to cook for 5 minutes and then add reserved (2 cups) chicken stock.  Mix well with a whisk.  Once the sauce thickens add salt, garlic salt, poultry seasoning and pepper.  Mix well and then pour in cream.  Remove from heat.

Preheat oven to 400 degrees.  

Add chicken, potatoes and thawed mixed vegetables to cream mixture and stir.  Season to taste.  (If using rolled pie crust, unroll first one and place in a pie pan.)  Pour 2-3 cups of the mixture into the bottom of pie crust.  **You can freeze remaining chicken-cream mixture and use later.**  Top filled pie crust with the other pie crust (or unroll the other on top).  Cut a few slits in the top crust and brush with egg wash.  Sprinkle with salt and pepper and then bake 30-40 minutes or until crust is golden.  Serves 4-6.

Nacho Chicken

4 tablespoon mayonnaise
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon dried Italian seasoning spice
2 lbs thinly sliced chicken breast fillets
2 cups crushed Nacho Doritos
2 tablespoons butter, melted

Preheat oven to 350 degrees.

Combine mayo, salt, garlic salt, and Italian seasoning in small bowl.  Spread mayo mixture on both sides of chicken fillets and then dredge in crushed Doritos.  Place chicken on lightly greased baking sheet.  Drizzle melted butter over chicken and then bake for 20 to 25 minutes or until chicken is done.

Serve with a salad and Confetti Corn or Black Bean and Corn Salsa.

Stuffed Green Peppers

4 large green peppers
1 1/2 lbs ground sirloin
3 cloves garlic, minced
1 15oz can tomato sauce
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried oregano
1 family size Success boil-in-bag 10 minute rice
2 cups shredded cheddar jack cheese

Preheat oven to 350 degrees.  In large pan brown beef over medium-high heat.  Add garlic, salt, pepper and oregano and cook 3 minutes.  Add tomato sauce and reduce heat to low.  Simmer 15 minutes.

Cut off the tops of the green peppers and discard centers and seeds.  In a medium size saucepan bring 1 quart of water to a boil.  Place green peppers in boiling water and cook for 5 minutes.  Remove peppers from saucepan and drain.  Add bag of rice to boiling water and boil for 9 minutes. Drain rice.

Place green peppers in a lightly greased 8x8 dish.  Cut open bag of rice and add to beef and tomato sauce mixture.  Combine well and then stuff each pepper with beef mixture.  Place in oven and bake for 15 minutes.  Top with cheese and bake for an additional 5 minutes.  Serve with salad and garlic bread.  4 servings.

Greek Fries

1 bag Ore-Ida Golden Twirls (curly fries)
zest and juice of 1 lemon
3 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
2 tablespoons dried oregano
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 small red onion, diced
8oz feta cheese

Preheat oven to 450 degrees and cook fries according to package directions.  In a small bowl mix all ingredients except onion and cheese.  When fries are done, place about 2 cups of fries in 4 shallow bowls then top each bowl of fries with red onion and feta cheese.  Drizzle dressing over fries and serve hot. A meal on their own and gluten free!