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Roasted Asparagus with Thyme

2 pounds asparagus
2 tablespoons extra virgin olive oil
1/2 teaspoon dried thyme or 1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/8 teaspoon pepper

Wash/trim asparagus. Drizzle asparagus with oil and toss lightly to coat. Place asparagus spears in a shallow baking dish that holds them in a single layer. Sprinkle with thyme, salt, & pepper. Roast in 425° oven for 15 minutes or until tender.

Pot Roast with Vegetables & Gravy

3 to 4 pounds chuck roast
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon onion powder
Dash thyme
Dash garlic powder
1/8 teaspoon black pepper
1 tablespoon olive oil
3-1/2 cups beef broth
1 cup baby carrots
1 medium yellow onions cut in chunks
3 tablespoons flour
3 to 4 tablespoons cold water

In a food storage bag, toss pot roast with first 6 ingredients. Heat oil in Dutch oven or large saucepan; add the pot roast and brown all sides. Add 3 cups beef broth and bring to a simmer. Reduce heat to low, cover, and simmer for 2 ½ hours. Add ½ c. beef broth, along with vegetables. Cover and simmer for 45 minutes longer or until vegetables are tender. Strain juices into a saucepan and bring to a boil; reduce heat to a simmer & simmer for 5 minutes. Combine flour with cold water and whisk to make a smooth mixture.  Stir into the simmering broth until thickened as desired. Serves 6.

Snow Pea Pork Medley

2 tablespoons cornstarch
3 tablespoons soy sauce
1 teaspoon chicken bouillon granules
1/2 cup water
1/4 teaspoon ground ginger (optional)
1 can (8 oz.) sliced water chestnuts, drained
1 can (8 oz.) bamboo shoots, drained
1 pkg. (6 oz.) frozen snow peas, thawed
1/2 cup sliced green onions
1/2 cup sliced onion
2 cups sliced cooked pork tenderloin (1/4 inch thick)
Hot cooked rice

Combine first 5 ingredients till smooth. Cover & microwave on high for 2 minutes, stirring once. Add next 5 ingredients. Cover, cook on high for 4‑5 minutes till crisp/tender, stirring occasionally. Add pork. Cook 2‑3 minutes. Serve over rice. Serves 4.

Rosemary‑Sage London Broil

2 tablespoons finely chopped fresh rosemary leaves
3 tablespoons finely chopped fresh sage
2-1/2 teaspoons olive oil
1/2 teaspoon seasoned salt
1/2 teaspoon garlic pepper seasoning
2 cloves garlic, minced
4 (9 oz.) London broil flank steaks

Preheat broiler. Blend rosemary, sage, olive oil, seasoned salt, garlic pepper seasoning, and garlic in small bowl. Spread mixture evenly on both sides of steak; press lightly to help mixture adhere to meat. Place steaks on rack of broiler pan. Broil 2‑3 inches from heat 6‑9 minutes on each side or until desired doneness. Serves 4.

Creamy Herbed Chicken

4 boneless skinless chicken breast halves
1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted
1 cup milk
1 envelope garlic and herb pasta sauce mix
1 teaspoon dried thyme
1 teaspoon dried parsley flakes

Place chicken in a slow cooker. Combine the soup, milk, sauce mix, thyme, and parsley; pour over chicken. Cover and cook on low for 4 to 5 hours or until chicken juices run clear. Serves 4.

Creamy Chicken Rice Soup

1/2 cup chopped onion
1 medium carrot, chopped
1 celery rib, chopped
1/2 teaspoon minced garlic
1 tablespoon canola oil
2 cans (14-1/2 oz. each) chicken broth
1/3 cup uncooked brown rice
3/4 teaspoon dried basil
1/4 teaspoon pepper
3 tablespoons flour
1 can (5 oz.) evaporated milk
9 oz. diced cooked chicken

In a saucepan, sauté the onion, carrot, celery and garlic in oil until tender. Stir in the broth, rice, basil, and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender.
In a small bowl, combine the flour & milk until smooth; stir into soup.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Stir in chicken; heat through. Serves 5.

Grilled Chicken Salad

1 pkg. (10 oz.) hearts of romaine lettuce
1 pkg. (6 oz.) fresh baby spinach
4 green onions, thinly sliced
8 slices fully cooked bacon strips, crumbled
2 cans (15 oz. each) mandarin oranges
9 oz. grilled chicken
1 cup (4 oz.) shredded mozzarella cheese
1/2 to 1 cup slivered almonds
1/4 cup shredded parmesan cheese
1 lemon

In a large salad bowl, combine the romaine, spinach, and onions. Add the bacon, oranges, chicken, mozzarella cheese, and almonds; toss gently. Squeeze fresh lemon juice over salad; sprinkle with parmesan cheese. Serves 8.

Chicken Rice Casserole

1 pkg. (6 oz.) long grain & wild rice
2 cups cubed cooked chicken
1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted
1 can (12 oz) evaporated milk
1 cup (4 oz.) shredded cheddar cheese
1/8 teaspoon pepper
1/4 cup parmesan cheese

Cook rice mix according to package directions. Transfer to a greased 2‑quart baking dish. Top with chicken. In a bowl, combine the soup, milk, cheddar cheese and pepper; pour over chicken mixture. Sprinkle with parmesan cheese. Bake, uncovered, at 350° for 25 ‑30 minutes or until bubbly. Serves 6.