Sometimes I'm at a loss at what to fix for dinner. Most times I can rely on my menu-planner, Zach, but even he will sometimes get stuck on the same dishes. He's pretty easy to cook for but sometimes I think he would be perfectly fine with chicken every night of the week so coming up with different ideas can be a challenge. If you are at a loss for what to have for dinner this week, here are a couple of our favorites:

Chicken Pot Pie (This Southern Living recipe can be made ahead of time and served with a salad)

1 (3 ½ pound) whole chicken*
5 cups water
2 celery ribs with leaves
1 1/4 teaspoons salt
1/4 teaspoon pepper

3 to 4 bacon slices
3 green onions, sliced
2 large celery ribs, chopped
½ cup all-purpose flour
3 hard cooked eggs, sliced
3 carrots, cooked and diced
1 cup frozen peas or 1 8.5 oz can peas
1 teaspoon salt
1/4 teaspoon pepper
½ teaspoon chopped fresh or 1/8 teaspoon dried thyme
½ (15 oz) pkg. refrigerated piecrust

Bring first 5 ingredients to a boil in large Dutch oven; reduce heat and simmer 1 ½ hours or until chicken is done. (See note below* for short cut)

Remove chicken, reserving 3 ½ cups broth in Dutch oven; discard celery tops. Let chicken cool; skin, bone and cut chicken into bite-sized pieces.

Meanwhile, cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 3 tablespoons drippings in skillet. Crumble bacon and set aside.

Saute green onions and chopped celery in hot drippings in skillet over medium heat 5 minutes or until tender. Gradually whisk in flour until blended (it will look clumpy). Gradually add reserved broth; cook whisking constantly, 3-5 minutes or until thickened and bubbly (this will start out not looking like it is going to work, but keep stirring it will eventually mix well and thicken). Stir in chicken,
bacon, eggs and next 5 ingredients.

Spoon mixture into a greased 3-quart baking dish and top with refrigerated piecrust sealing crust to edge of dish. Cut slits in crust for steam to escape.

Bake at 450 degrees for 25 minutes or until golden and bubbly.

Yields 6 servings.


*You can save yourself some time and use 3 cups of cooked chicken
and 3 1/2 cups chicken broth. If you used store bought broth you may want to decrease or eliminate your salt.

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Bacon Spinach Pizza

Ingredients:

1 (13.8-oz.) can refrigerated pizza dough
1 (9-oz.) pkg. frozen spinach
1 tablespoon oil
1/2 cup coarsely chopped onion
1 (6-oz.) pkg. refrigerated cooked Italian-style chicken breast
strips, chopped
8 oz. (2 cups) shredded mozzarella cheese
1 (2.8 to 3-oz.) pkg. precooked bacon slices, cut into 1/2-inch
pieces

Directions:

1. Heat oven to 400°F. Grease 15x10x1-inch baking pan. Unroll dough; place in greased pan. Starting at center, press out dough to edge of pan. Bake at 400°F. for 9 to 13 minutes or until edges are light
golden brown.

2. Meanwhile, cook spinach as directed on package. Drain well;
squeeze to remove liquid. Heat oil in small skillet over medium-high
heat until hot. Add onion; cook and stir 3 to 4 minutes or until
tender, stirring frequently.

3. Remove partially baked crust from oven. Top crust with spinach,
onion, chicken, cheese and bacon.

4. Return to oven; bake an additional 9 to 12 minutes or until cheese
is melted. Cut into squares.

I know this is probably a little strange, but this is yummy drizzled
with a little bit of ranch dressing on top!