Lemon Pepper Chicken and Gravy

Easy, easy, easy and oh so yummy!

Slice chicken breasts in small strips. Cook in a bit of olive oil in a large skillet. Slice green and yellow peppers and saute together with the chicken. Cook slowly, allowing peppers and chicken to stew together. Add juice of one lemon and 2 tsp. of pepper. Once the chicken is browned and peppers are soft, add 2 cans of chicken gravy. Simmer for 20 minutes.

We prefer to serve over mashed potatoes. Super yummy and warms up nicely for lunch the next day!

Enjoy!

Crock Pot Lasagna . . .

Brown one pound of hamburger with small medium onion chopped. Add a 15 ounce can of Italian Tomato sauce.

Mix one 15 ounce container of Ricotta cheese, 1 cup of mozarella cheese and 1 cup of grated parmesan cheese.

Layer in the following manner:

1/4 of the sauce mixture
4 uncooked lasagna noodles, broken to fit in slow cooker
1/2 of the cheese mixture
1/4 of the sauce mixture
4 uncooked lasagna noodles, broken to fit in slow cooker
1/2 of the cheese mixture
1/4 of the sauce mixture
4 uncooked lasagna noodles, broken to fit in slow cooker
1/4 of the sauce mixture

Cook on low in the slow cooker for 4-6 hours.
Top the lasagna with Mozarella cheese for the last half hour of cook time.