Serving Others With Homemade Meals

**DISCLAIMER: these are QUICK meals you can take people, not 100% made from scratch. These meals were made in less than 4 hours in a time crunch.

One of my favorite things to do is make meals for those who are in need—be it because of sickness, a loss in the family, a rough time at work, or just someone who needs a little extra pick me up. Food is love, and sometimes the greatest blessing you can bestow upon someone is taking the burden of feeding their family of of them, if even just for a few days.

Today I'm showing you two of my quickest meals to throw together that people love and ask for time and time again—Chicken Pot Pie and Lasagna. I also made HOMEMADE YEAST ROLLS, and you can find that recipe video here -- https://youtu.be/h3Sh9geePrc

Some other meals that I make often (which are not in this video) are homemade (from scratch!) chicken noodle soup, quiche, venison stew, potato soup, husbands delight, and so much more.

CHICKEN POT PIE RECIPE --

1.5 lb skinless, boneless chicken tenders
1/2 stick butter
1 cup flour
1 can cream of chicken soup (homemade or canned) *optional
2 cans mixed veggies
1 quart chicken stock (or broth)
2 tbs table salt (garlic, turmeric, pepper, salt)
4 pie crusts (pre-made or homemade)
** if you are not making 2 pies, you can put the extra filling in a freezer bag and freeze it.

1. Drizzle chicken with some olive oil (I used avocado oil) and sprinkle with seasoning if desired. Bake at 400 for 30 mins

2. Melt butter in pan. Add half of flour, until it makes a thick roux. Slowly pour in half quart of chicken stock.

3. If after a few minutes your mixture isn't the consistency of a thick gravy, you can mix some of the mixture with more flour and add it. Also, add remaining stock and cream of chicken soup.

4. Add veggies to mixture. Along with the table salt Mix well.

5. When chicken is done, rip into small chunks and add to mixture. Mix well.

6. Once mixture cools a bit, add to your prepared pie crusts and top with remaining 2 pie crusts.

7. These can be frozen as is, or can be baked right away. If baking right away, bake at 375 for 30-45 mins or until crust is golden. If baking from frozen, either allow it to thaw, or cover the pie with tin foil and cook for 1 hour. Remove cover and cook until crust is browned.

LASAGNA RECIPE

1 lb pork sausage or ground venison
2 jars (quarts) marinara (homemade or store bought)
2 lbs shredded mozzarella
1 container (15 ounce) ricotta cheese
1 egg
salt and pepper to taste
2 tsp dried thyme
1 package extra thin (or no bake) lasagna noodles

1. Brown sausage in skillet. Add 2 quarts marinara. Set aside.

2. Mix ricotta cheese, salt, pepper, and thyme together in a bowl. Add egg and 1 handful of mozzarella cheese. Set aside.

3. Now you'll start your layers. Put down a layer of the meat sauce, then the noodles, then more meat sauce, ricotta cheese mixture, a handful of mozzarella, and the next layer of noodles. Continue this until you reach the final layer of just meat sauce, then completely cover the top with mozzarella.

4. Bake, covered, at 350 for 45 mins or until bubbly.