Last night, per usual, we were rushing around and I was trying to figure out what to make for dinner.
You see, I am really, really bad at planning ahead.
Sometimes, I have it together, but mostly I do not.
My husband and his family were raised very differently. His mom planned and made all meals on Sunday. She is the ultimate meal prepper and planner.
In my family, it went something like this “hey, what do you want for dinner?” Then, because, of course, eight people never agreed on one meal, it was, “OK, let’s see what we have in the house and go from there.”
My mom was amazing at making food from whatever was around and she taught this skill to all of us.
So, today’s meal is from the “hey, let’s see what we have around the house” category and I think it turned out well!
It is also a meal you mix together, put in the own and just let it bake. Which, is one of my favorite ways to make dinner.
Chicken and Black Bean Bake Recipe:
Pre-heat oven to 375 degrees
1 pkg. Chicken Tenderloins (thawed)
1 cup Brown Rice (uncooked)
1 can Rotel
1 can Black Beans
1 can Chicken Broth
2 cups cheese
Beginning with rice, place all items, except cheese, in a non-greased 9×13 pan. Top with the cheese.
Cover with foil and bake for one hour. Half way through the baking check your dish and remove the aluminum foil. Continue baking.
If you are someone who does not like canned foods substitute with diced tomatoes, peppers and reconstituted kidney beans.
I hope you enjoy this quick, easy, recipe that I just made up.