MAM'S MEALS

1  tablespoon  olive oil 1 1/2  pounds  boneless, skinless chicken breasts, cut into 1-inch pieces 1  medium onion, chopped 1  (16-ounce) bag frozen peas and carrots 2  cloves  garlic, minced 2  cups  low-sodium chicken broth 3  tablespoons  all-purpose flour 1/2  cup  whole milk Salt Freshly ground black pepper 1  store-bought pie crust, thawed if frozen Preheat the oven to 400°F. Heat olive oil in a 9 or 10-inch cast-iron skillet over medium-high heat. Add the chicken, season with salt and pepper, and sauté until cooked through, 5 to 6 minutes. Transfer the chicken to a plate. Add the onion to the skillet. Sauté until tender and lightly browned, 3 to 4 minutes. Add the peas and carrots and garlic and cook 1 minute more. Sprinkle in the flour and stir until the flour dissolves. Add the chicken broth, bring to a simmer, and stir until thickened, 8 to 10...

Ingredients 2 (10.75 ounce) cans condensed cream of mushroom or chicken soup 1 1/4 cups water 1 (1 ounce) package dry onion soup mix 5 1/2 pounds pot roast 2 potatoes, cut into cubes 2 carrots, sliced and halved 1 sweet onion, sliced Directions Stir cream of soup, water, and dry onion soup mix together in a slow cooker. Set pot roast into the soup mixture and spoon liquid over the meat. Add potatoes, carrots, and onion. Cook on High until the beef is cooked through, 3 to 4 hours. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).  You can also cook on Low for 5 to 6 hours.

Ingredients 1 can (21 ounces) cherry pie filling 1 cup Original Bisquick™ mix 1/4 cup milk 1 tablespoon sugar 1 tablespoon butter or margarine, softened Steps 1 Spread pie filling in ungreased 1 1/2-quart casserole. Place in cold oven. Heat oven to 400ºF; let heat 10 minutes. Remove pan from oven. 2 While pie filling is heating, stir remaining ingredients until soft dough forms. Drop by 6 spoonfuls onto warm pie filling. Sprinkle with additional sugar if desired. 3 Bake 18 to 20 minutes or until topping is light brown.

Ingredients 1 (18.25 ounce) package devil's food cake mix 1 (5.9 ounce) package instant chocolate pudding mix 1 cup sour cream 1 cup vegetable oil   4 eggs 1/2 cup warm water 2 cups semisweet chocolate chips Directions Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water.  Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.  Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate  If desired, dust the cake with powdered sugar.

Ingredients 1/2 cup soy sauce 1/4 cup olive oil 1 lemon 1 clove crushed garlic Directions In a small bowl or cup, mix together soy sauce, olive oil, lemon juice, and garlic. Pour over meat, and refrigerate for 1 hour.