Sunday I tried out a new recipe for my lunches. It didn’t take long to prepare, it froze well, and tasted great when I reheated it. Also, it wasn’t dry, which is a big problem with a lot of the reheated chicken dishes I make for work.

Baked Honey Mustard Chicken

Ingredients:

• 6 skinless, boneless chicken breasts
• salt and pepper to taste
• 1/2 cup honey
• 1/2 cup prepared dijon mustard
• 1 tsp dried basil
• 1 tsp paprika
• 1/2 tsp dried parsley

Directions:

1. Sprinkle chicken breasts with salt and pepper, and place in a lightly greased 9×13 baking dish.
2. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour over the chicken, and marinade for at least an hour.
3. Bake in an oven (350 F) for 30 minutes. Turn chicken pieces over and bake for an additional 10 to 15 minutes.

The chicken was delicious when it came out of the oven, and it tasted great for lunch today. I usually heat up about 1/2 of a chicken breast with 2-3 cups of frozen veggies at lunch. Because I made this for my lunches, I cut the chicken pieces into 1/2 – 3/4 inch strips. It makes it easier to freeze later, and I find it cooks a little faster because of that.

INGREDIENTS:
lasagna noodles
2 cups cottage cheese, creamed
3 cups diced, cooked chicken meat
2 cups shredded Cheddar cheese
1/2 cup grated Parmesan cheese

1 medium-sized onion, chopped
1 chopped green bell pepper
2 cups sliced mushrooms
4 tablespoons butter
2 (10.75 ounce) cans Campbell’s cream of chicken soup
1/2 cup milk

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain. (or use oven-ready)
3. In a saucepan melt the butter and saute the onions, green peppers, mushrooms. Add chicken, chicken soup and milk; cook until smooth.
4. In a 9×13 inch baking dish, layer noodles, soup mixture and cheeses. Alternate until gone. Bake in a preheated oven for 45 minutes.