Chicken Creole Orleans (my recipe)

2 pkgs (4 lbs boneless skinless chicken breast sliced lengthwise
2 lg sweet onions sliced
1 bag frozen okra (optional)
2 pkgs frozen tri-color peppers (found at Trader Joe's) or fresh peppers 4-5 sliced
crushed red pepper
4 cans Campbell's tomato bisque soup
1/2 cup lemon or lime juice
handful of bay leaves

On stockpot spray with non-stick spray, saute onion till crisp/soft and set aside. Add chicken breasts to pot and cook over med. heat till lightly brown. Pour over tomato bisque soups, add 1/2 cup lemon or lime juice, handful of bay leaves. Simmer 1/2 hour. Add onion, peppers, okra (optional), few shakes of crushed red pepper. Simmer 15 minutes. Discard bay leaves before serving. Serve with cooked brown rice. Ladle sauce over rice.

Patti's Chicken Brushcetta With Artichoke and Tri-Color Peppers/ With Vegetable Risotto

2 pkgs chicken breast sliced thawed and slit in half, thawed
one package of frozen artichokes
one package tri color sliced sw. peppers
2 jars Trader Joe Brushcetta
one can chopped tomatoes
one cup light white wine (I prefer Pino Grigio)

Place chicken in casserole dish. Pour brushetta evenly over chicken. Pour diced tomatoes over chicken. Arrange artichokes and sweet peppers over chicken and evenly pour wine over all. Cover with foil and bake 350 degrees one and half hours. Last half hour uncover foil and heat till bubbly in oven. Serve with risotto:

2 pkgs Trader Joe Rissoto
2 pkgs mixed veggies frozen 16 oz.

Prepare in dutch oven with little water, adding frozen risotto and veggies frozen. Heat till bubbly, pass fresh parmesan grated to taste.

Composed Herb Strawberry Salad with Raspberry Vinegarette

Mixture of fresh herbs and lettuce mixes
Handful of Gorgonzala cheese crumbles
1 can drained mandarin oranges
handful of sunflower seeds
sliced strawberries to your liking
large chopped walnut pieces
dried cranberries to taste

Combine in lg bowel

Newman's Light Raspberry Walnut Drsg.