"Any Night of the Week Meal"

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Cranberry Chicken

Ingredients:
3-4 large boneless skinless chicken breasts - cut in half
1 small size bottle of French Dressing
1 package of onion soup mix
1 15 ounce can of whole cranberry sauce

Directions:
Mix the dressing, onion soup mix and cranberry sauce together in a large mixing bowl. Place chicken breast pieces into baking dish. Pour the cranberry mixture over the chicken and Bake for 1 hour at 350 degrees till bubbly and chicken is cooked through. You can make this ahead of time and pop in the fridge. Just cover with aluminum foil. Take out of fridge about 15 minutes before you place in the oven.


Ricotta Mashed Potato Bake

Ingredients:
10 potatoes – Buttery Yukon gold are great
2 tsp salt
1 ½ cups fresh ricotta cheese
½ cup whole milk – warm it up
3 T butter
½ tsp black pepper

Directions:
Peel and cut up potatoes into about 1-2 inch slices. Place potatoes and 1 tsp salt in a large pot and cover with water. Bring to a boil and cook over medium heat until potatoes are tender. This will take about 20 minutes. Drain the potatoes and mash the potatoes with a masher Stir in the ricotta, milk, butter and remaining salt and pepper to blend. Spoon mixture into a 9x13 baking dish and place in the oven. Broil until browned.


Bacon and Onion Green Beans

Ingredients:
3 slices of bacon
1 cup chopped sweet onion
12 ounces of green beans
1 cup chicken broth
2 T Dijon mustard
salt and pepper

Directions:
Cook bacon until crispy. Drain on paper towels. You will need this later. Reserve about 2-3 tablespoons of the bacon drippings. Cook the onions in the bacon drippings until they are golden. Add the broth, and mustard. And stir well. Add in green beans and toss in mixture. Cover, reduce heat to medium and cook for 5 minutes – stir occasionally. Take off cover and cook until the liquid thickens and is reduced by half. Season with salt and pepper, top with bacon crumbles. Don’t let them get mushy or over cook!!

Lemon Ice Box Pie

Ingredients:
2 ready made graham cracker crusts
1 large can of thawed frozen lemonade concentrate
1 large container of Whipped topping
1 can sweetened condensed milk

Directions:
Gently mix the concentrate, whipped topping and condensed mild. Pour into both pie shells. Place in refrigerator or the freezer if you like it firmer. Grate a little fresh lemon zest on top with scoop of whipped topping.

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