I am alive! I’m afraid between Thanksgiving, Christmas and getting stuck up north in this epic winter for longer than planned alongside a pretty big project going down at work, this blog was pushed off to the side. However, in an effort to start cooking again and getting back onto some sort of schedule that involves more than me coming back to my apartment and warming up leftovers while I stare at the TV, I thought blogging about dishes again would inspire me. So, I picked a recipe from one of my favorite cookbooks and got to work. And while it was delicious, it was also a dish that the leftovers proved to be very boring after the first two nights.
I had most of the ingredients for this dish already which was why I’d picked it out of the book. There had been a sale on microwavable baked potatoes not too long ago so I had those in the fridge already. This was a very simple dish and tasty. I think though I would, rather than mix all the ingredients together in a bowl, mix them on top of the potatoes in the future. There is almost a little too much ranch dressing with this recipe. I’d also make it when I’m sharing a meal with someone so I don’t have quite so much leftover next time so definitely one to share with people!
|Having this with a salad made a very filling meal!|
From Taste of Home’s Fast Fixes with Mixes:
2 1/2 cups cubed cooked chicken
1 package (10 oz.) frozen mixed vegetables
salt and pepper to taste
3/4 cup ranch salad dressing
4 hot baked potatoes
1) Place chicken and vegetables in a 2-qt. microwave safe dish; cover and microwave on high for 6-7 minutes, stirring once
2) Add salt and pepper and let stand for 2 minutes
3) Fold in the salad dressing
4) With a sharp knife, cut an X in the top of each potato; fluff pulp with fork
5) Top with chicken mixture