Easy Chicken Potpie INGREDIENTS: 2 Ready Made Pie CrustÂs 1 Can Cream of Chicken Soup 1 Can Cream Of Potato Soup 1 Small Can Chicken 1 Small Box Carrots and Peas ½ Soup Can Milk DIRECTIONS: Place 1 of the Pie Crusts in a pie plate In a Bowl, Mix the Cream of Chicken and the Cream of Potato Soup and the box of carrots and peas and the can of chicken. Add ½ Soup can of milk. Mix Well Pour the mixture into the pie shell Top the mixture with the second pie shell . Press all the edges of the pie crust and cut a slit in the top of the pie crust. Bake at 350 degrees for 35 to 40 minutes I have this one saved to try in the future Baked Honey Mustard Chicken Breasts 6 skinless, boneless chicken breast halves Salt and pepper, to taste 1/2 cup honey 1/2 cup prepared mustard 1 teaspoon dried basil 1 teaspoon paprika 1/2 teaspoon dried parsley Preheat oven to 350 degrees F. Sprinkle chicken breasts with salt and pepper to taste and place in a lightly greased 13 x 9-inch baking dish. In a small bowl combine the honey, mustard, basil, paprika and parsley. Mix well. Pour 1/2 of this mixture over the chicken and brush to cover. Bake in the preheated oven for 30 minutes. Turn chicken pieces over, brush with the remaining 1/2 of the honey mustard mixture, and bake for an additional 10 to 15 minutes or until chicken is cooked through and juices run clear. Let cool 10 minutes and serve

Hi - I have a question about this yummy-sounding recipe. I leave for work at 7:00 AM and don't return until about 7:00 at night. That's 12 hours. If I cook this on low instead of medium, do you think it would be Ok? Hoping to try it out tomorrow. Thanks - Suzieque

Glenda, I'd be pouring that over ice cream! Well, maybe anyhow. All the recipes sound great. This is the best chili I've ever made or eaten. Al Roker's recipe, from People magazine. 1 T olive oil 2 lbs. chuck steak, cubed 1 lb. crumbled hot Italian sausage (I used mild) 2 large onions, diced 12 cloves garlic, diced 1 T cumin 1 T paprika 1 T chili powder 1 28-oz. can crushed tomatoes 1/2 c. water 1 15 oz. can pinto beans 1 15 oz. can Northern beans 1 15 oz. can dark kidney beans Heat oil in large Dutch oven over medium-high heat. Brown steak and sausage for 8 minutes. Transfer to a bowl. Reserve 2 T of fat from meat, discard the rest. Saute the onions and garlic in the reserved fat until translucent, 8 minutes. Add cumin, paprika, and chili powder and cook for 1 minute. Add tomatoes, water, sausage/beef, stir and simmer for 90 minutes. Rinse and drain beans, add to chili. Simmer for another 30 minutes. Dish into bowls, garnish with cheese, green onions, sour cream or whatever you like.

Yes, you just grate it or if you have a microplane that is for grating, that would work great also. Fresh ginger is wonderful. Thanks, I haven't made this in years, a good supper idea! I think chicken would make it a different dish, but equally as good in it's own way, really - all the ingredients listed above seem to compliment chicken. Just slice the chicken in very thin pieces - I might try that myself.