Baked chicken tenders, broccoli cheese soup, & toast

For the Chicken:

I used 2 chicken breasts, slicing in half before cutting into tenders.

Yeilds about 8 Large or 16 Small tenders

Sprinkle with lemon pepper season salt, & garlic.

Thin about 1/2 cup sour cream with about 1/4 cup milk.

Dip in chicken in flour, sourcream/milk mixture, then flour again.

Placed on greased baking tray then spray top with nonstick cooking spray.

Bake in 425* oven for 5-10 minutes per side, or until Golden Brown.

The time depends on the size of your tenders. The larger ones longer than the smaller ones.

You can also do this with the whole chicken breast, or with it only halved, and not cut into strips.

*Makes 4 servings

Broccoli Cheese Soup - Makes 6-8 servings

2 Tbs butter, margarine, or oil

2 carrots, shredded

1 small onion finely chopped

3 Tbs flour

2 cups cheese, the sharper the better

6 cups broth, stock, or water

1 lb broccoli, can be fresh or frozen, cut into pieces

salt, pepper, garlic powder

2 cups milk

Saute carrots & onion until tender.

Add flour, stirring until combined.

Mix in cheese, stirring constantly until melted.

Add liquid and simmer for about 15-20 minutes.

Add milk, and season to taste.

Add broccoli, remove from heat, and let stand 10 minutes.

May top with additional cheese, croutons, or serve with toasted bread or crackers.

It's a soup kind of day...

What you'll need:
2 boxes broth
1 med onion, diced
1 lb baby carrots
6 small red potatoes, diced
1 large can crushed tomatoes
1 pkg frozen green beans


Bring broth to rolling boil.
Add onion & carrots.
Turn heat down, and simmer for 20-30 minutes, or
until carrots are almost tender.
Add potatoes and simmer for 15 minutes, or
until tender.
Add tomatoes, cover, and simmer for 15 minutes.
Drop green beans in and remove from heat with lid on.
Let stand 5 minutes.
Enjoy!