Poached Eggs Supreme

4 eggs
2/3 cup milk
1 can cream of chicken soup
toasted English muffins *
1/2 tsp. minced onions *

Heat milk and soup in a large skillet over medium-high heat until simmering. Gently slip eggs into soup mixture; reduce heat to medium or medium-low, depending on how warm your stove gets. Cover & cook until eggs are of desired consistency & doneness. Serve over toasted English muffins.

This recipe is VERY quick & easy, and it makes a great breakfast dish or main course dish. We have it for dinner in my house all the time, and Tyler LOVES it! You all know from reading my blog that I can't stand onions, so I never add them into the soup mixture when I make this. I've never tried this before, but another option is to sprinkle a small dash of paprika over each egg when they're ready to serve, to make them taste a little more like Eggs Benedict.

Santa Fe Stir Fry

1 large can fully-cooked chicken, drained
2 cups mixed frozen vegetables, cooked & drained *
1 envelope Lipton Onion soup mix *
1/4 cup oil
1 Tblsp. lime juice
1/2 tsp. garlic powder

In a large skillet, blend dry soup mix, oil, water, lime juice and garlic powder; bring to a boil. Stir in chicken and vegetables. Cook, uncovered, 5 minutes over medium heat, stirring frequently. Serve over hot rice.

*With the vegetables, I almost always just use regular mixed blends, because I always have them on hand, and I hardly ever buy stir-fry vegetable blends. The very first time I made this, I used the entire envelope of the soup mix, and for me, the onion taste was way too strong. So, the next time I made this I only used half of the envelope, and I was able to save the remaining mix for another time. However, it's all a matter of taste. That's what I love about cooking; if you come across a recipe that you'd like to change, it's always possible.

Bisquick Chicken Pot Pie

1 can cream of chicken soup
1 chicken breast, cooked & cubed*
1 2/3 cups frozen mixed vegetables, cooked & drained

Pre-heat oven to 400 degrees. Mix all of the above in a large bowl. Pour into greased 9" pie plate. In another bowl, mix together 1 cup Bisquick, 1/2 cup milk and 1 egg. Pour evenly on top of vegetable mixture. Bake for 25-30 minutes, or until crust is golden brown.

Whenever I make this recipe, I only use 1 large can of fully-cooked, cubed chicken. These are available at Costco or Sam's Club, and I always try to keep them handy. This always makes the prep-time go by much faster. I am not very talented when it comes to making pot pies, (I hope to be a good pie baker someday), but this was a pot pie recipe that didn't intimidate me!