Thank you to the National Frozen & Refrigerated Foods Association (NFRA) for making this post possible. All comments, opinions and my love for exploring new cultures, tastes, and assembling flavor combinations are my own!
September is flying by and I can’t believe how quickly our activities have shifted into full gear. With both new and old sports, new and old after-school activities, and a bit more homework, we are very busy as I’m sure you are, too.
It all takes a lot of sorting out, right? It’s a challenge. But in the midst of all the flurry, I’m determined to keep our evening meals to a high standard. Having said that, dinner needs to be assembled a little more quickly now with a high premium on convenience, quality and, of course, affordability.
So I’ve been thinking of some ideas for meals that I know I can assemble in a hurry, but that the kids will like and I can be proud of serving.
I’ve also been thinking it’s a great time for a giveaway, don’t you agree dear readers? Read on then.
The key to convenience for me is to assemble meals using my favorite traditional ingredients, along with a few frozen favorites that are nearly always in my freezer.
For instance, with my favorite salsa verde sauce, I might look to the freezer for cooked chicken chunks that I can simply warm up as I simmer them in the sauce. Or I can heat Mrs.T’s pierogies according to the instructions on the package, and then cover with the salsa verde. I can also do both, assembling a delicious and nutritious entree in less than thirty minutes.
For even more flavor, you can also serve the dish with a side of Greek yogurt or sour cream to dip in. The point here is I can improvise and assemble something simple, new, and tasty.
It doesn’t have to be the entree either. While the salsa verde is simmering, I can assemble my orange-avocado salad in 10 minutes (see recipe here) and add a few more veggies to the menu by including the Birds Eye frozen green beans I always keep stocked in my freezer.
Since my boys love my Agua de Jamaica, a delicious Mexican beverage made with hibiscus flower, water and sugar, I like to prepare it for them from time to time. It’s a celebration of festive color and cool flavor that complements any spicy dish.
The good thing about Jamaica is that I can boil the flowers and place the concentrate in the fridge ahead of time, so I just need a few minutes while the salsa verde is simmering to mix it with the sugar and water, and it’s ready to serve. Check out my agua de Jamaica recipe here.
Tip: For extra fun, drop frozen fruits like blueberries, raspberries, cherries, strawberries in the agua de Jamaica. Kids love the extra fruit and they function like ice cubes.
We love ice cream and one of our favorite flavors is mint chocolate chip. This Baskin Robbins mint chocolate chip is decadent! Or if you are in the mood for something different, try a delicious pie from Marie Callender’s or Edward’s, the best part is there is no baking required!
Just thaw and serve. Now if you have a little more time and would like to make something on your own for dessert, try my pineapple and ginger ice pops, which super fast to assemble using Dole frozen pineapple with a touch of fresh grated ginger.
So, there you have it, a delicious, high quality and convenient dinner in less than 40 minutes.
Pierogies with Chicken in Salsa Verde
For the Pierogies
- 1 (16 oz) box Mrs. T’s Pierogies Savory Onion flavor
- 2 quarts of water
For the Chicken in Salsa Verde
- 12 oz Tyson Grilled & Ready Frozen-Fully Cooked Oven Roasted Diced Chicken Breast
- 12 tomatillos, washed, peeled and cut in halves
- 1/3 medium white onion
- 1-2 jalapeño peppers, seeded and cut in halves
- 2 garlic cloves
- 1 teaspoon salt
- 12-15 fresh cilantro sprigs, washed
- 1/2 cup of water
- 1 tablespoon vegetable oil
Start with the salsa verde. Put tomatillos, onion, jalapeños, garlic, salt, cilantro and water in a blender and mix until well blended. Heat vegetable oil in a deep pot and pour in the salsa verde. Add chicken, cover and let it simmer for 10 minutes.
Meanwhile cook Pierogies following the boil method on the package. Drain.
Place 3 pierogies on each plate, top with the chicken and salsa verde and enjoy. It’s that easy!