Chicken Pot Pie

1 cup sliced carrots
1 cup potatoes diced to squares 2x as big as your sliced carrots
½ cup sliced onion (or ¼ cup dehydrated onion)
¼ cup sliced celery
¼ cup butter
2 cups cooked chicken, (toss with 1 Tbsp flour for thickening)
1 can cream of chicken soup
1 can chicken broth
1 cup canned green beans
1 box Pillsbury pie crust (you need 2 layers, bottom and top)

In a saucepan over medium heat, cook carrots, onions, potatoes, and celery in butter and broth till tender. Stir in chicken, soup, and greens. Spray pie pan and put in a double pie crust. Bake at 350^o for 45 min.

I like to take a square of foil, fold into quarters and cut a corner off so there’s a hole in the center, then put over the pie so the crust doesn’t burn!!

But You Haven't Had MY Meat Loaf

2 eggs, beaten

¾ cup milk

2/3 cup bread crumbs

¼ cup finely chopped onion

2 Tbsp parsley

1 tsp salt

Pinch of oregano, basil, and/or sage

Pinch of pepper

2 lbs ground beef

Glaze: 1/4 cup ketchup
2 Tbsp firmly packed brown sugar
1 tsp mustard

Combine ingredients together(I used my hands to mush it all ) Then put in a bread loaf pan and bake @ 350^o for 1 to 1¼ hour. Take out and put mixed glaze on top then bake for 10 more minutes. Let Stand for 10 minutes before eating

MeatBalls

1 egg
3/4 c. bread crumbs
1/4 c. finely chopped onion
1/4 tsp salt
a dash of pepper
a dash of oregano
1 lb. ground beef

Shape into 24 meatballs and bake on cookie sheet for 15 -20 minutes at 350.

I make a double batch, put 20 in a Ziploc bag and freeze! Goes great with a bottle of Prego over Spaghetti or with Mr. Yoshida's over Rice!