| Amount | Measure | Ingredient — Preparation |
| 1 | lb | chicken breasts |
| 1 | tbsp | olive oil |
| 2 | tbsp | honey |
| 1 | tbsp | citrus juice — orange, lime, lemon, whatever. |
| 1 | tsp | Dijon Mustard |
| ⅓ | tsp | salt |
| ⅓ | tsp | curry powder |
Pre-heat oven to 350°F. Place thawed chicken breasts into a glass baking dish. Mix remaining ingredients and pour over chicken, coating all pieces well. Bake for about 30 min, turning breasts over every 10 minutes or so.
| Amount | Measure | Ingredient — Preparation |
| 2 | zucchini — sliced | |
| 1 | yellow squash — sliced | |
| 1 | tsp | salt |
| 1 | tsp | dried parsley flakes |
Sprinkle salt over all of the slices. Add to microwave safe dish with a quarter or so cup of water. Zap for about 5 minutes, and drain. Add parsley and toss lightly.
The mashed potatoes were instant, so you can just go read the box.