Chicken for Eli

2 slices bread (crusts cut off and diced into small pieces)
1/4 cup canned evaporated milk (regular milk will do in a pinch)
1 1/2 pounds ground chicken breast (found at Wholefoods and King Soopers)
1 egg
1/2 tsp. salt
1/2 tsp. paprika
1/4 tsp. black pepper
1/2 tsp. dried dill (optional but it is such a fresh flavor!)
2 Tbsp. butter at room temperature.
1 1/4 cups fine bread crumbs
olive oil

Pour milk over bread pieces (not the 1 1/4 cups fine bread crumbs) and let milk soak into bread.
Mix in the chicken, egg, spices and dill if using. Carefully blend in the butter. Chill about 20 minutes to make handling easier. Form meat mixture into large but thin patties and carefully dredge each in the fine bread crumbs. Heat oil in skillet and fry chicken patties until golden brown and just done. Thin patties will cook in about 3 minutes or so on each side.

My thoughts: These are named for Eli because when we ate this meal he said, "This isn't just a good supper...it's a supper that makes ya smile!" It did my heart good to hear that. Don't be tempted to leave the butter out...ground chicken breast tends to be dry when cooked and the butter keeps it moist and adds such a mouth feel to it. I think I'll try it without the dill and instead some dried rosemary...just a pinch.

Serve it with: Cooked carrots glazed with butter and honey.

Shared with me by: Scrounged around on the 'net to find recipes for ground chicken and tweaked a couple to come up with this.

Lemonade Gelatin Salad

2- 3 ounce packages of lemon Jell-O
2 1/4 cups boiling water
6 ounce can of frozen lemonade
1- 9 ounce container of cool whip

In a bowl add Jell-O, boiling water, and lemonade; mix well. Refrigerate until partially set or about 1 1/2 hours. Beat in the cool whip, pour into a 13x9 dish and refrigerate.

Serve it with: Pulled Pork BBQ Sandwiches

Shared with me by: My friend Tami who is a fellow homeschooling mom.

Chicken Cordon Bleu

6 chicken breasts (boneless & skinless)
6 slices Swiss cheese
6 thin slices ham
1 can cream of chicken soup
1/4 cup milk
1/4 cup chicken stock or white wine
salt & pepper

Pound each breast piece flat to 1/4" thickness. Place one slice cheese and one slice ham on chicken. Roll and secure with tooth pick. Salt and pepper each roll. Place rolls in crock pot. Mix soup, milk, and broth or wine. Pour over chicken and cook on low all day.

Serve it with: Rice Pilaf, Steames Asparugus, Green Salad

Shared with me by: Morgan