There was a time in our home when hamburger was always in the freezer and therefore always on hand for last minute dinner options.  We  are  less inclined towards ground beef these days but always seem to have chicken breasts either in the freezer or left over in the fridge.

Here are some suggestions with what you likely already have in your fridge or cupboard:

Baked “Nacho” Chicken

Place 4 small chicken breasts on a foil lined cookie sheet, top each with a smear of salsa (1/2 c in total)-substitute with spaghetti sauce if you’re in a pinch.  Bake 15 mins. at 400 degrees.   Remove and top with ½ c crushed taco chips and ½ c shredded spicy cheese (any jalapeño or pepper variety).  Return to oven for another 5 mins or until cheese is melted.  Top with sour cream if desired and serve with a Mexican style rice.

Sesame Chicken Toss

Use leftover chicken cut into strips or cook 2 breasts and cut into strips.  Cook 300 g of spaghetti in a large saucepan until el dente adding 1 c of snow peas (fresh or frozen) to the water in the last 30 seconds (frozen green beans will also work).  Drain and retain ¼ c of the water.  Mix 2 T of peanut butter, 1 T of soya sauce and ¼ c of a sesame dressing (or any other Asian style dressing); gradually stir in the reserved water.  Toss together the above ingredients with 1 sautéed red pepper cut into strips, 1 c of sautéed slivered carrots and 3 green onions cut on the diagonal.  Top with 2 T chopped peanuts.

Kath’s quote:  ‘Is this chicken, what I have, or is this fish? I know it’s tuna, but it says ‘Chicken of the Sea.’ “-Jessica Simpson

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