What's for supper? Lemon Chicken, Squash Casserole, Green Beans, and Lemon Meringue Cake

Photo: gleangenie

What's For Supper? Lemon Chicken, Yellow Squash Casserole, Green Beans with Potatoes, and Lemon Meringue Cake

Does a mom ever go a day without hearing, "What's for supper?"

Sometimes, having to stop and think about a menu is difficult, especially after a hard day. Below I have offered another suggestion for what to say when the "what's for supper?" question comes up.

What's For Supper?

• Easy and Moist Lemon Chicken
• Yellow Squash Casserole
• Old Fashioned Green Beans with Potatoes Recipe
• Homemade Lemonade
• Lemon Meringue Cake

See the videos and recipes below:

Easy and Moist Lemon Chicken Recipe - How to Make Lemon Chicken  

 

 

Photo: Mike Mozart

 Yellow Squash Casserole

• Yellow squash (6 large)
• 2 tbsp. butter melted in skillet
• 1 chopped onion
• 1 clove garlic
• 1/4 cup fresh parsley
• Salt and pepper to taste
• 1 egg
• 1/2 cup cracker crumbs
• 2 slices of bread
• 1/4 cup butter

Instructions:

Spray casserole dish with cooking spray. Cook cubed squash 6-7 minutes in salt water. Drain. Melt butter in skillet. Dip 2 slices of bread in cold water. Squeeze and crumble up in skillet. Add squash cubes and cook 2-3 minutes. Remove from heat.

In a mixing bowl, mix eggs, parsley, and salt and pepper. Add egg mixture to squash, stir well and pour in casserole dish. Top with cracker crumbs and dot with butter. Bake at 350 degrees F for 20-25 minutes.

How to Make the Best Lemonade 

Lemon Meringue Cake

(Makes 12-16 servings)

• 1 pkg. Duncan Hines Lemon Supreme Deluxe Cake Mix
• 1 regular-size package lemon pudding and pie filling
• 2 egg whites
• 1/4 cup sugar

Photo: Annie Mole

Using 8 inch round cake pans, make and cool cake as directed on the label.

Cook lemon pudding and pie filling as directed for pie filling. Cool 30 minutes; stir several times.

Beat egg whites until frothy; gradually add sugar; beat until stiff but not dry. Split each cake layer into 2 thin layers.

Stack on cookie sheet or oven-proof plate; spread lemon pudding between layers and on top of cake. Spread meringue around sides of cake.

Bake at 450 degrees for about 5 minutes, until light brown. Cool to room temperature before serving. Store cake in the refrigerator.