The Secret Ingredient is...

I'm not even close to being an Iron Chef - but often I find myself in the dilemma of taking something out of the freezer for dinner, and then having no idea what to do with it. I've tried meal planning - but usually whatever I have planned for dinner that night I don't feel like eating it once I get home for work - or it takes too much to make after I make the 40 minute commute home, Chris or I take the dog out, working out - then it's finally time to make dinner - usually around 7-8 pm every night.

Last night I had to figure out what to do with Chicken tenders - so after asking around at work - I made semi-homemade chicken and noodles over mashed potatoes. (And I say semi- just because I didn't make the noodles or mashed potatoes. I make homemade mashed potatoes all the time - but I have never made fried chicken (I know, shocker!) so I just wanted to concentrate on that.

So here's what you need:
• package of thawed chicken (tenders or breasts, doesn't matter)
• egg noodles
• chicken stock
• chicken bouillon granules
• evvo
• chopped carrots, onions and celery
• heat and serve mashed potatoes
(My chicken, noodles and chicken stock was all organic, just because we're trying to eat healthier)

This is what you do:
• Bring chicken stock and diced veggies to a boil in a large pot - then add noodles. Noodles will absorb the stock, so there's no need to pour any off at the end.

• While all that is cooking, add evvo to another pan (just enough to cover the bottom) and add chicken tenders. While the chicken is browning, it will break apart into smaller pieces, which is what you want.

• After the chicken is done, add it to the pot of noodles - but we're not done yet!

• This is the part that will add a TON of flavor - add a little water to the pan that you fried the chicken in. Put in back on the burner to "de-glaze the pan" - basically just scrape around the sides and the bottom to get any leftover chicken stuff into the mixture. Add about a table spoon chicken bouillon granules (not cubes!).

• Add all of that into the chicken noodle pot and salt and pepper to taste!

• Heat up the mashed potatoes and you're done!

Because this is such a carb-overload - I served this on our small "salad" plates and was definitely full after just one helping! Chris went back for another one and I think this is going to be put into our winter food rotation. From start to finish, it only took around 15-20 minutes.