Meats and Fish
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Chicken: Top It, Bake It, Eat It!

It’s a work night and approaching 8:00 PM. You could either go drive and get something to eat or scrounge around for a snacky dinner. Most likely both are not your optimal choice. One involves going in the car and driving again, and the other will leave you hungry for a ravenous midnight “snack.” This was my dilemma last night and since dinner was only for one (my sister was out for dinner), I wasn’t about to make a gourmet meal. So what to do?

I have a simple, tasty recipe that provides protein to satisfy hunger and is easy to make. I usually have a bag of Trader Joe’s Chicken Tenders in the freezer so I luckily didn’t have to go to the store. A chicken topper, like Trader Joe’s Red Pepper Spread with Eggplant and Garlic, is a wonderful thing to have on hand that quickly adds flavor. It lasts a long time in the fridge and at only $1.99, it’s a real lifesaver!


  1. Preheat oven to 350°F.
  2. Defrost chicken breast and place on a lined baking sheet or an oiled ceramic baking dish (with lid off).
  3. Give each chicken tender a dollop of Red Pepper Spread.
  4. Bake for 10-15 minutes or until done.

For a side, I made a simple salad with spinach, and added strawberries and gluten-free pasta. Any fruit or veggie would do! Tip: Place hot pasta in the freezer for five minutes to cool before tossing in the salad.

Bon Appétit, and don’t forget to make extra chicken and toppings for your salad or rice bowl for tomorrow’s lunch!


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