French Dip Sandwiches

1 beef roast (i will sometimes use lunchmeat)
2 packages au jus mix
1 can beef consomme soup
1 cup water
1 dozen, large, soft rolls or 1 loaf French bread

Cook roast. Save drippings. Cut roast into thin slices and return to the pan with drippings. Prepare au jus mixes according to directions. Add consomme and water. Stir and heat. Pour au just mixture over meat and drippings. Fill buns with meat just before serving. Pour au jus into individual cups for dipping.

Tomato - Basil Chicken

8 Boneless, skinless chicken breast halves
2 cups yogurt
1 10-oz. box Tomato-Basil Wheat Thins
1/2 Cup Parmesn cheese, grated
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. parsley flakes

Chicken Sauce:
1 can cream of chicken soup
1 cup milk

Rinse chicken breast halves and pat dry. Pour yogurt into small dish. Crush crackers into fine crumbs. In a separate dish, blend cracker crumbs with Parmesan cheese and seasonings. Dip chicken breast halves into yogurt, coating both sides. Roll in crumbs until well covered. Place in greased baking pan. Repeat with remaining breast halves. Bake at 350 for 1 hour or until chicken is done. For sauce, combine soup and milk in a saucepan and cook over medium heat until hot and bubbly. Serve over chicken.

Very delicous and easy. I didn't have any plain yogurt so I just used a mixture of milk and a beaten egg. I don't know, I just thought that maybe that would help the breading stick to the chicken since I thought that that was one of the reasons for the yogurt. ??
Goes very well with mashed potatoes and you can put some extra little sauce over the potates. Enjoy!

- Janae

Crockpot Green Chili Chicken and Rice with Blue Corn Chip Crumbles

Yet another delicious dinner from Picky Palate.

3-4 large boneless skinless chicken breasts, thawed
2 cans 98% fat free Cream of Chicken soup
4 0z can chopped green chilies
1 teaspoon cumin
1/2 teaspoon Kosher salt
1/4 teaspoon fresh cracked black pepper
1/4 teaspoon Lawry's garlic salt with parsley

6 Cups steamed rice of choice
Blue Corn Tortilla Chips, crumbled for garnish

1. Place chicken, soup, cumin, salt, pepper and garlic salt into crockpot on low. Let cook for 6-8 hours or until chicken is fork tender and falls apart easily. With 2 forks, shred chicken in the sauce and season with additional seasonings if desired. Spoon over bowls of rice then garnish with crumbled tortilla chips.

4 servings

Dad's Skillet Potatoes

Ingredients:

A few potatoes
1 Onion
Some garlic
Salt - Kosher of course
Pepper
Chives
Secret Ingredient

Dice onion and mince garlic then add to hot frying pan with olive oil - cook until translucent.
Cut potatoes into quarters lengthwise then slice to bite size then add to frying pan.
Season with salt, pepper and add chives.
Cook until potatoes are almost cooked through.
Next, and don't tell anyone...pour in some maple syrup, pure is best but expensive so regular will do. Stir and let simmer for 5 minutes.
Serve and enjoy - tell everyone that the sweetness must come from the onion.
- Dad
(Dad asked me to post this for him because he wasn't sure how to.)