Potato/Veggie Casserole with Cumin Chicken

Ingredients & Cooking Instruction for the Casserole:

4 Potatoes

6 Carrots

1 Large Onion

1/3 Cup Cooking Oil

Lipton onion Soup Mix*

Butter or Margarine

Salt/Pepper to taste

Peel and cut potatoes, carrots, and onions. Put all ingredients in a casserole dish, then bake at 450 for 75 minutes (or until the potatoes and carrots are soft and onions have caramelized).  *Note: If you're able to find a packet of Lipton onion soup mix, I put the chopped potatoes into a gallon ziplock bag with one packet, a little water, and olive oil. I shook the bag up really well to make sure all the potatoes got covered and then let it sit in the fridge over night to absorb flavor. The Lipton onion soup mix is not essential to this recipe and can still be made without it.

Ingredients & Cooking Instruction for the Cumin Chicken:

4 Chicken Breasts
2 tsps ground cumin
1/2 tsp chili powder
2 tsp cooking Oil
salt/pepper to taste

Cut chicken breast into 1-2" pieces. Mix all seasoning together in gallon zip lock bag. Add the (uncooked) chicken into the bag and shake until all chicken is covered (I let it sit in the fridge overnight also). Then cook with oil in skillet over medium heat.

Voila! A very easy, fairly inexpensive, delicious meal! There was enough casserole to last three days (family of two and a half). We ate it over steamed rice when we ran out of chicken and it was just as delicious! Enjoy.