I’ve been reading several food blogs lately, and they are truly lovely and inspirational. But let’s be honest here — my life does not look like that. I’m all for getting inspired about things, but I think we have to have realistic expectations of ourselves. Like one time, when I decided to start making my children a hot breakfast every day. When I got tired of it after a few weeks, I just stopped and didn’t beat myself up about it.
I really like to cook, especially when Matt is here to keep kids off of my legs and to help clean up the mess. And I think I’m a pretty good cook, if I do say so myself. But I can guarantee you that never in my life will I ever successfully produce something that looks like this or like this. I also don’t look as cute as some people while cooking, judging from this and this. (On both of those links, scroll down to see the cook — can you link to just a picture? Anybody know?) I do read some other food blogs, but these two are up there in terms of cuteness.
Around here at dinner time, I am very often near my limit. During the school year, we’re trying to get to activities, get homework done, and year-round everyone’s whiny (me included) and hungry. We’re all waiting for reinforcements to arrive (read: Matt). More often than I care to admit, my very kind and loving husband walks in the door to “Dinner is whatever you’re making,” or “How would you feel about cold cereal for dinner?”
With all of that said, I thought I’d share my ultimate, easiest-ever dinner recipe. This is not company food. It is not impressive. Had I read this recipe on the back of the Minute Rice box (and I’m sure that’s the original origin) I would have thought it sounded gross. But someone fed it to me once, and I think it’s really good. Especially as a ratio to the amount of effort involved in making it.
Chicken Taco Skillet
Put the following in a very large skillet:
1 can (2 cups) chicken broth
1 8 oz. can tomato sauce
1 can chicken, drained (I never used to buy this, but its canned-ness doesn’t offend me in this recipe. You could also use leftover chicken.)
1 can corn, drained
1 package taco seasoning
Bring to a boil. Stir in 1 1/2 cups minute rice (another item I never used to buy). Cover and let stand 5 minutes.
Serve with shredded cheese and a dollop of sour cream. Dip with chips, or just eat with a fork (unless you’re four, and then, a spoon). Tastes fine re-heated the next day, too.
This is great because all of the items are things you can keep on hand for a day when you don’t feel like making something harder. It’s not too unhealthy either (though high in sodium, I’m sure, and don’t over-do the chips and cheese). Just add a green salad and maybe a piece of fruit. I’m not going to bother adding a picture — it’s not pretty enough to motivate you to try this. But, I’m telling you, for the ease and speed, it’s pretty yummy.