1 tbsp vegetable oil
1 lb boneless skinless chicken breast cut into 1 inch pieces
1 tsp salt
1 1/2 tsp dried thyme leaves
1/8 tsp pepper
2 cups sliced fresh carrots (its about 4 medium carrots)
2 cups frozen potatoes O’Brien
1 jar chicken gravy
1 can Pillsbury Golden Layers refrigerated buttermilk or original flaky biscuits
1/2 tsp garlic powder

In a skillet, heat oil. Add chicken, sprinkle with salt, 1/2 tsp thyme, and the pepper. Cook for 5 minutes stirring frequently until chicken is browned.

Move chicken to 1 side of the skillet. Add the carrots and potatoes; cook for 5 minutes. Stir in gravy and heat to boiling. Reduce heat to low. Cover and simmer 20-25 minutes stirring occasionally until chicken is no longer pink in the center and the vegetables are tender.

During the last 15 minutes of cooking, heat the over to 400 degrees. Separate dough into ten biscuits. Cut each into quarters and place in a large bowl. Sprinkle garlic powder and the remaining teaspoon on thyme over the dough. Toss to coat. Place on an ungreased cookie sheet and cook 8-10 minutes or until golden brown. Scatter over top of cooked chicken mixture before serving.

2 packages (9 oz each) refrigerated cheese filled ravioli
1 jar (25 oz) chunky tomato pasta sauce
1 teaspoon dried basil leaves
2 cups shredded mozzarella cheese

Heat over to 400 degrees F. Cook ravioli as directed on the packaging. Drain and set aside. In same saucepan, mix pasta sauce and basil. Cook over medium heat for about 5 minutes until heated. Stir in ravioli. Pour into ungreased 13×9 glass baking dish. Sprinkle cheese over the top. Bake uncovered for about 10 minutes or until sauce is bubbly and cheese is melted.

This makes about 6 servings.

1 package yeast
1 1/2 cups warm water
1 teaspoon salt
1 tablespoon sugar
4 cups flour
1 egg, beaten
course salt

Measure warm water into large mixing bowl. Sprinkle on yeast and stir until it looks soft. Add salt, sugar, and flour. Mix and knead dough.

Every child gets small ball of dough to roll and twist into letters, numerals, snakes, and things. Grease cookie sheets.

Lay twisted pretzels on cookie sheets. Brush pretzels with beaten egg and sprinkle with coarse salt.

Bake at 425 degrees for 12 - 15 minutes.

I got this recipe from Madison’s cooking class and the pretzels are excellent! If 4 year olds can do this, anyone can!

2 tablespoons butter
3 cloves garlic, minced, divided
1 package (10 oz) fresh spinach, rinsed
1/2 teaspoon salt
6 boneless skinless chicken breast halves
3/4 cup shredded Parmesan cheese
4 teaspoons dried basil
1 1/2 packages (17.3 oz each) frozen puff pastry sheets (3 sheets), thawed
1 egg white, beaten
3 tablespoons sesame seeds
1 jar (7 oz) roasted red peppers, drained
1/4 cup olive oil
1 tablespoon white balsamic vinegar

Serves 6

Preheat oven to 400 degrees F. Melt butter in a skillet; add 2 cloves of garlic and cook for 30 seconds. Add spinach and salt; cook, covered 2-3 minutes. Drain well.

Place chicken breasts between sheets of plastic wrap; pound with a meat mallet to about 8 inches in diameter. Combine Parmesan and basil; sprinkle 1 tablespoon of mixture over chicken breasts. Fold 2 sides of each breast over filling and roll up tightly. Coat rolls with remaining Parmesan mixture.

Spread pastry sheets on lightly floured board. Cut each sheet in half to create six 10-x5-inch sheets. Place 1 chicken roll near the end of each sheet; fold pastry over ends and roll to enclose. Trim off any excess pastry; press edges to seal. Place seams sides down on an ungreased jelly roll pan.

Brush rolls with the egg white and sprinkle with sesame seeds. Make cuts on top of each roll to vent. Bake until golden brown (about 35 minutes)

Puree peppers, oil, vinegar, and remaining clove garlic in blender; serve sauce with chicken.