Quick and Healthy Suppers

Foody Friday is back!

Since the school year is now underway, we're talking quick and healthy meals... 20 minutes or less. That's not much time to actually cook or bake anything that requires a recipe, and I don't have any brilliant brand-new ideas, so I am just going to give a quick list of some meals from my stash that I use when needed...

My fav:

• shredded chicken* from the crock-pot to use in quesadillas, tacos, or enchiladas

Others:

• homemade Vegetable-Beef Soup from the crock-pot with garlic toast
• frozen or refrigerated cheese ravioli with spaghetti sauce
• sloppy joes on buns
• stiry fry over rice
• Chinese Chicken Salad (w/ pre-cooked chicken)
• omlettes or toasted bagel/scrambled egg/cheese sandwiches
• a previously made dish or leftovers
• Pizza Pockets (I want to try these - you can freeze them!)

*Here's the easiest way I know to cook chicken for tex-mex recipes:

Place frozen chicken breasts in bottom crock-pot. Add 1 can of diced tomatoes with juice, or some taco seasoning and water, or some onions and water, or just some water, depending on your taste. Does not need to cover the chicken. Cook on low 8-10 hours or on high for 4-6 hours. Use two forks to shred the chicken. Add corn or beans for the last hour if desired.

Visit Jenny at A Latte Talk on Friday for more quick and healthy ideas for those busy evenings!

Visit Crystal's Frugal Friday to find thrifty and practical tips!