Chicken Pot Pie

Who doesn't love a good warm chicken pot pie?

2 - Frozen deep dish pie crusts
2 - chicken breasts cook and cubed
1.5 - cups frozen mixed vegis (I use corn, peas, carrots and beans)
1 - cup frozen potatoes
2- small cans cream of chicken soup
salt and pepper to taste

Read directions on pie crust (should say to thaw for a certain amount of time)

Mix all other ingredients in bowl, pour in pie crust, cover with additional crust, cut slits in top, bake at 350 for about an hour.

Cranberry Roasted Pork Tenderloin

This is a huge hit and a must try if you like pork. I'm not the biggest cranberry fan but this is delicious.


Ingredients
2 tablespoons olive oil, divided
1 pork tenderloin (about 1 lb.)
1/2 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
1 small red onion, diced
2 cloves garlic, minced
1/2 cup reduced-sodium chicken broth
1/2 cup whole-berry cranberry sauce
2 teaspoons minced fresh rosemary
1 tablespoon balsamic vinegar
Preparation
1. Preheat oven to 350°. In a large frying pan, heat 1 tbsp. oil over medium-high heat. Season pork with salt and pepper; brown lightly all over, about 5 minutes.
2. Transfer pork to a foil-lined 9- by 13-in. baking pan. Add remaining 1 tbsp. oil to frying pan, reduce heat to medium, and add onion. Cook, stirring, until softened, 3 minutes. Add garlic; cook 1 minute, then pour in chicken broth, cranberry sauce, rosemary, and vinegar. Cook 2 minutes.
3. Pour hot cranberry sauce over pork and bake, uncovered, until an instant-read thermometer inserted into meat registers 160°, about 20 minutes. Let pork rest 10 minutes, then slice and serve with sauce.