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Reply to "20 min means with 5 ingredients or less"
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[quote=Anonymous][quote=Anonymous]Not quite 20 min but most of it is baking time so it’s not that long in the kitchen — but we do baked potatoes at least 2-3x/month. Loaded up with cheese/bacon/chives etc. or I freeze batch chili when I make it to dump on top a potato later. And honestly you can make it a vessel to use up almost anything in your fridge. Trader Joe’s kung pao chicken over rice with steamed broccoli. I do a maple salmon (marinate in soy sauce, garlic powder, and maple syrup), then wrap in foil and bake at 350 for about ~15 min. Even my kids will eat fish this way. Again, rice and steamed frozen veg. We also get a bag of chopped salad and get these really yummy chicken tenders from Teeter (can’t remember brand) that taste sort of like CFA. We chop them up on top of bagged salad and use with the avocado lime ranch dressing from CFA (I save extras when we take out). Make your own mini naan pizzas (I brush the naan with olive oil and bake a few min to firm it up) then top with pizza sauce, cheese, and any other toppings you need to use up in the fridge. [/quote] Bell and Evans chicken nuggets sort of taste like CFA. Here are some of mine: Toss tofu cubes and broccoli florets with oil, soy sauce and a little garlic powder and cook it on a sheet pan. Boil spaghetti or frozen lo mein noodles and toss together. Diced potatoes, sliced turkey kielbasa or chicken sausage, zucchini chunks and grape tomatoes—sauted in one skillet in that order. Spinach and feta omelettes—I make 2 big ones for 4 people and serve with dinner rolls and either a green salad or fruit. Also do salmon many different ways with rice or couscous (so fast) and a green salad or steamed veg. This is definitely my favorite—so easy but seems a little nice.[/quote]
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