Chicken Stroganoff and Fall Fruit Salad

Chicken Stroganoff
serves 6

1/3 lb mushrooms, sliced or chopped
1 bunch green onions, sliced
3 large chicken breasts, thinly sliced
olive oil
2 cans cream of mushroom soup
1/2 cup sour cream
cooked rice

Sautee the mushrooms and onions in olive oil. Remove from pan. Add enough olive oil to thinly coat the bottom of the pan. Heat over medium high heat. Add chicken strips and sautee, seasoning with salt and pepper to taste. When chicken is almost done, return mushrooms and onions to pan. Stir together. Add mushroom soup and heat until well combined and bubbly. Remove from heat. Stir in the sour cream. Serve immediately over rice.

Fall Fruit Salad

1 apple, diced
1 pear, diced
1 6 oz container of vanilla yogurt
1/4 cup dried cranberries

Combine apple, pear and yogurt. Mix. Sprinkle with craisins. I used Fuji and Bartlett.

Serve with steamed broccoli and fresh bread.