Sheet pan chicken

Cook rice in chicken broth. Saute garlic and onion in sesame oil and stir in partially cooked broccoli and spinach and cook over low heat for about 5 minutes. Stir in two tablespoons of soy sauce and let stand for about five minutes. Stir the vegetable mix into the rice.

I make a variation on this once a week (green, red, and yellow peppers and mushrooms instead of spinach) and we eat it every night. The longer it is refrigerated, the better it tastes.

If you have eggs, too, make ramen soup (using your broth,noodles, chicken, frozen veg, egg, soy
sauce and sesame oil). What teen doesn’t like slurping noodles

Maybe an italian wedding-ish soup with meatballs, pasta, and vegetables.

You could make chicken with Parmesan-garlic cream sauce. Mince up 3-4 cloves of garlic. Dredge your thin chicken breasts in a little flour, salt, and pepper. Then sauté in butter until golden-ish. Put them on a plate. Add a little more butter, then throw the garlic into the pan for a minute or so. Add some chicken broth to deglaze. Then add in heavy cream and Parmesan. Stir until mixed. Then salt and pepper to taste. Place chicken back into the sauce and let all the flavors incorporate. Serve over steamed white rice or pasta.

Anonymous wrote:broccoli-cheddar rice casserole, with or without chicken.

Oh that sounds good.

Anonymous wrote:Chicken ala king, beef stroganoff, chicken and wild rice soup, fried rice when you have meat leftovers

Beef stroganoff sounds great! I could do the beef broth with the Campbell's mushroom soup, with ground beef. Maybe I can turn lasagna noodles into faux egg noodles, or use the rigatoni.

broccoli-cheddar rice casserole, with or without chicken.

Chicken ala king, beef stroganoff, chicken and wild rice soup, fried rice when you have meat leftovers