When you think there’s nothing in the house, all you need is a moment of peace and quiet to get those creative juices flowing and the next thing you know you have a casserole ready to shove into the oven.
(Tip: use duct tape on kids if they won’t allow for the above-mentioned peace and quiet).
Here’s what I had in the house:
- frozen chicken breast, boneless and skinless
- frozen edamame beans in pods
- jar of ready-made tomato sauce (which I rarely use but boy are those jars welcome in a pinch)
- head of cauliflower and 5 mushrooms
- wine (or water, stock or soup)
- place defrosted (microwave) chicken pieces in an oven proof dish
- season with what’s around (I used garlic and onion powder, sea salt, cracked pepper and oregano)
- chop cauliflower and place in between the chicken pieces
- chop mushrooms in half if big and scatter across the dish
- spoon a few spoonfuls of the tomato sauce in and around the chicken pieces
- a few sprinkles of the liquid (I used a very light red wine)
The entire thing baked for approximately 45 minutes (check the chicken to make sure it’s cooked through). You can serve it with either rice, noodles, pasta or simply a salad. The edamame beans were an added bonus because the kids like to squeeze the pods and eat the beans that pop out.