Sands here is another excellent chicken dish. It can be made a head of time. It can be frozen also! One note: I use Pillsbury biscuits instead of homemade, just easier and lighter and I use half a biscuit, otherwise I think it tends to be too bready: Chicken Stew with Biscuits 3 whole (6 split) chicken breasts, bone in, skin on 3 tablespoons olive oil Kosher salt and freshly ground black pepper 5 cups chicken stock, preferably homemade 2 chicken bouillon cubes 12 tablespoons (1 1/2 sticks) unsalted butter 2 cups chopped yellow onions (2 onions) 3/4 cup flour 1/4 cup heavy cream 2 cups medium-diced carrots (4 carrots), blanched for 2 minutes 1 10-ounce package frozen peas (2 cups) 1 1/2 cups frozen small whole onions 1/2 cup minced fresh parsley For the biscuits: 2 cups flour 1 tablespoon baking powder 1 teaspoon kosher salt 1 teaspoon sugar 1/4 pound (1 stick) cold unsalted butter, diced 3/4 cup half-and-half 1/2 cup chopped fresh parsley 1 egg mixed with 1 tablespoon water, for egg wash Preheat the oven to 375 degrees F. Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes. Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter. Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly. Note: To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.

AM There is a recipe for Lasagan in a Hard Rolls on the RE that sounds good. If you don't want the cheese Dances suggested using meatballs. I think this would mkae a great kids meal. If your kids will eat grilled veggies you could add that too. I would omit the soup mix and add my own spices. Lasagna in hard rolls 3/4 pound of ground beef and or ground sausage or a combination of both. 1 8oz. can of tomato sauce (I use the garlic/seasoned) 1/2 of an envelope of dry onion soup mix About 1/4 t. dry oregano About 1/8 t. dry basil 1 large egg, beaten 3/4 cp cream style cottage cheese, drained 3/4 cup mozzarella or other cheese 8 hard rolls Cook the beef/sausage in a skillet and drain off the fat. Add the tomato sauce, sout mix, and seasonings, Simmer covered for about 5 minutes. Uncover and cook for another 10-15 minute longer, stirring frequently. Mix the egg with the cottage cheese and 1/2 cup of the cheese. Cut a thin slice off the top of each roll. Hollow out the center leaving about 1/2 inch thick shells (save and freeze the bread chunks for a dressing, bread pudding, etc.) Spoon half of the meat mixture into the bottoms of each roll. Spoon cheese mixture over meat, then spoon remaining meat mixture over cheese mixture. Sprinkle the 1/2 cup remaining cheese over the meat mixture and replace the tops of the rolls. Wrap each roll in heavy foil.Place foil packets on a baking sheet. BAKE at 400 (preheated) oven for about 25-30 minutes. You can add your own seasoning to your liking if you wish. A nice salad is all you need with this one!

Thank you so much for the ideas and support! It turns out she has two dorm-sized fridge/freezers (one has her TV on top and I didn't notice it, lol) so she has more storage space than I'd thought. She lives nearby so DH sees her often (stops on his way home from work) but is more than willing to stop by on his way to work with food at least once a week. So far I'm using Rubbermaid-type freezer containers, the same I've always sent home leftovers in, as she has her own dishes. DH's car just had some $$$ repairs so there's no money for buying separate dishes right now - DH says the food's more important than the presentation, and his mom is very practical. So far I've got 2 containers of pasta with beefed-up marinara, 2 meals of brisket with homemade baked beans and new potatoes and 2 bowls of from-scratch, from-fresh chicken soup. It's a start. I don't think the budget would allow it (gonna be a tight holiday season) but do you think she could possibly work a bread machine? I've never used one so have no idea how difficult they are to use. If she could operate it, I may suggest it to my SIL. I'm thinking a small electric skillet and/or a small toaster/convection oven might be useful, if she has the space (and if they would be permitted).

My favorite is Grit tofu from their "Golden Bowl" The Grit is a fantastic vegetarian place in Athens GA. 1 container of extra firm tofu (best from your store's refridgerator section and not the boxed tofu) a few tablespoons of nutritional yeast soy sauce or tamari sauce oil for frying or deepfrying or a non-stick skillet Although they deep fry the tofu at the restraunt, I pan fry it. I slice the tofu in half, place it on a plastic cutting board and then prop this up with a plastic lid or jar lid so it's angled into the sink. Place a piece of plastic wrap, or a clean towel on the tofu and balance a thick telephone book on top. This will press the extra water out. I drain for 1/2 an hour. Cube your drained tofu and toss into your skillet. I use a non-stick skillet with no oil. It browns the tofu nicely. Brown tofu on all sides, then turn off the heat. Quickly sprinkle on about a tablespoon of soy or tamari sauce, then let it sizzle a bit until it dries up. Finally, toss the nutritional yeast on and coat your tofu. SUPER DUPER DELIOUSLY YUMMY!!! We eat this several nights a week as 'croutons' on large salad as our main course! GGG