Use chicken or beef in a warm dish for cool weather

Crescent-Topped Beef Pot Pie

1 boneless beef top sirloin steak, cut 3/4” thick
1 (16 oz.) pkg. frozen mixed vegetables (potato, green bean, onion and red pepper is suggested)
1/2 teaspoon dried thyme leaves
1 (12 oz.) jar mushroom gravy
1 (8 oz.) can refrigerated crescent rolls

Heat oven to 375 degrees. Trim fat from steak; cut lengthwise into two to three strips and then crosswise into 1/2” thick slices. Spray a 10” ovenproof skillet or casserole dish with non-stick cooking spray; heat over medium-high heat until hot. Add beef, (half at a time) and stir-fry 1 minute. Remove from skillet; season with pepper. In same skillet, combine vegetables, and thyme, cook and stir three minutes or until vegetables are defrosted. Stir in gravy; bring to a boil. Remove from heat; return beef to skillet. Separate crescent rolls into eight triangles. Starting from wide ends, roll up halfway; arrange over beef mixture so pointed ends are directed toward center. Bake 17 to 19 minutes or until rolls are golden brown.

Serves: 4
Source: National Cattlemen’s Beef Association

Chicken in a Pot

3 to 4 boneless, skinless chicken breast halves
salt, pepper, basil, to taste
1 can white navy beans
1 can tomatoes, diced

Season chicken breasts with salt, pepper and basil. In a crock-pot or slower cooker, place the beans, tomatoes and seasoned chicken and cook approximately 8 hours on low.

Serves: 4
Source: 5 Ingredients or Less, Most in Under Twenty Minutes