I just taught a class called Back to College. I demonstrated Baked Beef Stew, Tequila Lime Chicken,Honey Dijon Turkey Strips,Glazed Julienne Carrots and Lemon Cream Chicken with Angel Hair. The students loved all the food but the favorite were the carrots and chicken strips. Hope this helps.

Honey Dijon Chicken Strips
serves 4
1/2 cup dijon mustard
1 tablespoon green onion, finely chopped
2 cups fresh breadcrumbs
1/4 cup fresh parsley, minced
1 1/2 pounds chicken breast, pounded to even and cut in strips
1/2 cup honey
cooking spray

1. In bowl combine mustard, honey and onion.
2. In another bowl combine breadcrumbs and parsley.
3. Toss chicken in mustard, then coat with crumbs.
4. Line a baking sheet with foil and spray with cooking spray.
5. Place on sheet and bake at 450 degree for 6 to 8 minutes until juices run clear.

Make a bunch, freeze and then pop in the oven to heat.

Glazed Julienne Carrots
Serves 4

2 tablespoons butter
1/4 cup brown sugar
4 cups carrots, julienned
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup fresh parsley, chopped

1. Melt butter in a large nonstick skillet over medium heat.
2. Add sugar, stir until melted.
3. Add carrots, salt, and pepper and cook 10 minutes, or until carrots are crisp-tender, stirring occasionally.
4. Remove from heat. Stir in parsley.

Buy the matchstick carrots they have at the store now and save lots of time.