Ever since we brought Baby Ben home from the hospital two weeks ago, we have been blessed with some of the best dinners.  Friends and family have brought over a meal nearly every night, relieving me of the stress of meal preparation (and clean-up!).  I don’t think a simple thank-you card can possibly express my gratitude for this kind of generosity. I am so grateful.

Not only is it very nice to not have to juggle a new baby, big kids, and meal prep, but it has been fun to try out some new dishes that aren’t a normal part of our dinner rotation.  Erin’s chicken pot pies were divine, my mom’s shepherd’s pie was such a treat, Caitie’s Asian dishes were so healthy, Megan’s chicken enchiladas were seriously awesome, Kameron dropped off a delicioso Mexican fiesta, and Colleen’s lasagna has become a new baby tradition!  My sister Meghan brought over a tasty chicken dish for Chris and me to enjoy before the kids returned home.  We shared a bottle of wine and reveled in the peace and quiet, knowing there were no sticky dishes waiting for us in the kitchen!

Meghan’s Cranberry Chicken with Wild Rice

2.5 lbs boneless skinless chicken breast

1 cup French salad dressing (Meghan  used Brianna’s Zesty French)

1 packet dry Lipton Onion Soup mix

1 can whole cranberries

Preheat oven to 350.

Arrange chicken in casserole dish. Season with salt and pepper.

Mix dressing, soup mix and cranberries in bowl and spoon it over the chicken. Cover dish in foil and bake for 30 mins. Remove foil and cook for another 15 mins or until chicken is cooked thoroughly.

Serve over wild rice (Meghan used Near East brand) and green beans.