Okay, so these aren’t like the healthiest foods in the world, but they are two quick meals that are SUPER good. #1 is a lunch suggestion. #2 is a dinner suggestion. At least that’s how we do it in my house LOL When you have kids, sometimes life gets chaotic… these are quick, simple, and tasty. (and no, I don’t always cook from packages… but I don’t always NOT cook from packages either LOL – Betty Crocker, I am not…)

#1: Tyson’s Honey Breaded Chicken Tenders & Great Value Seasoned French Fries w/ Ken’s Steakhouse Honey Mustard (or alternatively you can use O’Charleys brand Honey Mustard dressing – it’s just as good!) My husband is not one to like eating the same thing very often, but he could literally eat these chicken tenders daily. They are JUST.THAT.GOOD! :)

Put both on a cookie sheet after spraying it with Pam (or any other cooking spray). LIGHTLY spray Pam on top of ONLY the french fries also (it makes them crispy as though they were fried, but you’ll be baking them). Bake at 400 degrees for about 15-20 minutes – turn the chicken tenders over about 1/2-way through!

Optionally, you can sprinkle a little seasoning salt on the fries (that’s what I do… yum).

I dip my fries and the chicken in the Honey Mustard. You may wanna do ketchup for your fries… after all, they’re YOUR fries :) lol

#2: Zataran’s Jambalaya – I get the 40 oz. package because it makes enough for our entire family to eat (7 of us) twice. Total time in the kitchen – 30 minutes, tops!

Boil 11.5 cups of water and a 1/4 cup of oil *(oil is optional)*

The instructions say to pour the roux mix (seasoning) into the boiling water, but I get about a cup of the water/oil mixture and wire wisk the roux mix into it, then pour that into the boiling water.

The instructions call for over a pound each of sausage and chicken. I use Hillshire Farms Smoked Sausage and Jenny-O Premium Portions Cajun Turkey. Cut them up, cook them, and add that to the roux.

PREP TIME: About 10 minutes :)

Bring it to a boil, then add the rice and bring it to a boil again and reduce the heat and simmer (covered) for 15 minutes, stirring occasionally.

Turn the heat off and let it sit COVERED for 5 minutes.

Be sure to put the leftovers in a container that seals completely – simply covering with aluminum foil/Saran wrap will cause the rice to harden (yuck when it’s time to reheat). To reheat, you can either microwave or if you are anti-microwave like me, just add about 1/2 cup of water and heat on the stovetop. Just as good the 2nd time around!

The only thing that would make this better would be to add some little cooked baby shrimp – MMMmmm….

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