Country Chicken with Gravy

3/4 c. crushed cornflakes
1/2 tsp. poultry seasoning
1/2 tsp. paprika
1/4 tsp dried thyme
1/4 tsp. salt
1/4 tsp pepper
2 Tbs. fat-free evaporated milk
4 boneless skinless chicken breast halves (4 oz. each)
2 tsp. canola oil

Gravy:
1 TB butter
1 TB. all-purpose flour
1/4 tsp. pepper
1/8 tsp. salt
1/2 c. fat-free evaporated milk
1/4 c. condensed chicken broth, undiluted
1 tsp additional condensed chicken broth (or Sherry, Optional)
2 TB. minced chives

In a shallow bowl, combine the first six ingredients. Place milk in another shallow bowl. Dip chicken in milk, then roll in cornflake mixture.
In a large skillet coated with cooking spray, cook chicken in oil over medium heat for 6-8 minutes on each side or until a meat thermometer reads 170 degrees.

Meanwhile, in a small saucepan melt butter. Stir in the flour, pepper and salt until smooth. Gradually stir in the milk & broth. Bring to a boil, cook and stir for 1-2 minutes or until thickened. Stir in chives. Serve with chicken.

(I usually double the cornflake coating mixture and then slice the chicken breasts in half horizontally so they are not so thick. I also usually triple the gravy ingredients and serve the gravy with potatoes as well as the chicken. I substitute the broth for the sherry and have also substituted regular milk for the evaporated milk, especially for the gravy. This is a 'Taste of Home' recipe and has quickly become a favorite.)

Lentil Soup (Sharlene Cardon's Crock Pot recipe)
Cook 1-2 cups lentils, 1-2 stalks celery, onions, carrots and potatoes in Crock pot. Cover with
water about 1 inch above lentils. Cook on high until hot, then turn down. Cook until all ingredients are tender. Just before serving add brown gravy mix and 1 can cream of mushroom soup.

Lentil Soup

3 slices bacon, cut into 2-inch pieces
2 cups lentils
1 medium onion, sliced
1 large carrot, sliced
1 large stalk celery, sliced
1 clove garlic, finely chopped
5 cups water
1 teaspoon instant chicken bouillon
1/2 teaspoon parsley flakes
1 Tablespoon salt
1/2 teaspoon pepper
1 bay leaf
1/4 - 1/2 teaspoon thyme
1 can (28 oz.) whole tomatoes

Fry bacon until limp. Stir in remaining ingredients except tomatoes. Heat to boiling. Reduce heat; cover and simmer until soup thickens, about 1 hour. Stir in tomatoes (with liquid) and simmer uncovered 15 minutes. Remove bay leaf from soup before serving. (Sometimes I add more water if it gets too thick.)
(From the Betty Crocker's Money-Saving Dinners Cookbook)