A Real 20 Minute Meal

My original plans for dinner went a little south tonight, once I realized my two avocados were a bust.  I shelved the Oaxaca Fried Chicken Bites for tomorrow, and had to improvise.  Here is my plan for a real, food-on-the-table-in-20-minutes meal that is fast and easy for a busy weeknight dinner.

With 20 minutes on the clock:

Breaded Cheesey Chicken Strips

3-4 chicken breasts

Saltine crackers

Shredded cheese (any works, cheddar, mozzerella, parmesan, etc)

Preheat the oven to 375 degrees, and line a cookie sheet with a piece of aluminum foil.  Spray the tin foil generously with cooking spray, to prevent the chicken from sticking.  Take 3-4 chicken breasts and slice thinly (hot dog style) while they are still cold.  On a plate or shallow bowl, crush half to 3/4 of a sleeve of saltine crackers, and add half a cup of shredded cheese.  DO NOT ADD SALT if you use regular saltines!  Toss the cheese and crushed crackers with a little pepper and dried onions.  Dip a few strips into the saltine mix and lay out on foil lined cookie sheet.  Continue until all chicken strips are coated.  Pop these in the oven for 15-18 minutes, and until cheese is melted.

With 15 minutes on the clock:

Easy Mexican Rice

1/2 bag of long grain white rice (not instant)

1/4 cup of chopped onion (2 T. of dried onions works as well)

1 small can of tomato sauce

1 small can of drained veggies (peas & carrots, VegAll, or corn are my favorites)

1 LARGE glass of water

In a large skillet, heat 1/2 c of cooking oil.  Add in rice and onions, and open the tomato sauce and veggies.  Stir rice and onions until the rice starts to take on a white, toasted color, and the onions are soft.  Working quickly pour in the tomato sauce and stir rapidly.  Then add in half a cup of water, until rice is compeletely covered.  Add in the can of veggies and stir.  Add the other half of the water so that it is a soup consistency (about twice the water than rice).  Let rice come to a boil and cover with a lid.  Turn rice down to medium heat and check on it every few minutes.  DO NOT STIR THE RICE.  Add more water if the water boils off before the rice is tender, but just enough to wet it (not soup consistency again).  Season as desired.

With 6 minutes on the clock:

1 bag of your favorite steamed veggies!  These usually take 4 1/2 - 6 1/2 minutes in the microwave.  We had the Green Giant Red Potatoes and Green Beans in Rosemary Sauce, yum!! :)

In just under 20 minutes, and for less than $10, you will have a quick and easy week night dinner that the kids will devour.  Come back tomorrow for some Oaxaca Fried Chicken Bites, yum! :)

Here's to full bellies!

Vanessa

Here is our finished product!  Of course it is my night to do dishes, so we are using paper plates! :)