Tonight was one of those nights. I was $pent, even before my 5:30 Board meeting. I felt like I had nothing left. Dinner was the furthest thing from my mind; all I wanted was to lie down, tuck myself in, and call it a night!
But, I managed to summon the willpower to put together a meal. Here’s what I whipped up!
Ok, so, I have a confession to make. I’m not a fan of frozen vegetables. I’m a bit of a snob when it comes to my veggies. I absolutely adore them fresh. However, after an exhausting 12+ hour day of work and board meetings, I found myself immensely grateful to open the freezer and effortlessly dump half a bag of Dollar Tree peppers and onions into a sizzling frying pan, all while tuning into an episode of ‘Til Debt Do Us Part on YouTube. No chopping required!
As the frozen pepper and onion mix sizzled away, I multitasked by using the microwave to defrost some meatless Chik’n strips, which I added to the pan once the veggies were ready.
With everything combined, it was time to add my signature blend of seasonings: garlic powder, cumin, chili powder, paprika, and a sprinkle of black pepper, all complemented by a dash of zesty Cholula hot sauce. Since they were in the fridge -and almost ready to go- I decided to incorporate some leftover canned green chiles from breakfast a few days ago.
We were out of tortilla chips, so I popped the last of our frozen tater tots into the oven while frying up the Chik’n and veggies. After approximately 25 minutes at 425 degrees, they emerged from the oven, golden and crisp.
As the taters cooked to a crisp, I prepared some 90-second Spanish Rice in the microwave, a swift and convenient choice.
Finally, I plated up two servings of tater tots, each one layered over a bed of fluffy rice, and generously topped with the chik’n and veggie mixture. As a finishing touch, I drizzled some leftover nacho cheese sauce from the Dollar Tree. The result: Chik’n & Tots Nacho Dinner.
This recipe won’t win any awards, and it DEFINITELY won’t help you with your healthy and balanced lifestyle. But for me, tonight, it did the trick!
This recipe is proof of how a busy day can still end with a satisfying and flavorful meal, even if you’re not a fan of frozen veggies. Feel free to adjust the seasonings to suit your taste preferences and to substitute what you have at home. I hope you enjoy it!
Recipe: Chik’n & Tots Nacho Dinner
Ingredients:
- Half a bag of frozen peppers and onions (Dollar Tree)
- Frozen meatless chik’n strips (About half a bag)
- Seasoning to taste (I use garlic powder, cumin, chili powder, paprika, black pepper, Cholula hot sauce)
- Leftover canned green chiles
- Frozen tater tots
- 90-second Spanish Rice
- Leftover nacho cheese sauce (Dollar Tree)
Note: I typically use about 1/2 teaspoon of each seasoning, adjusting to personal preference.
Instructions:
- In a frying pan, pour half a bag of frozen peppers and onions. Cook over medium heat until the water cooks off.
- While the veggies are cooking, use the microwave to defrost the frozen meatless chik’n strips.
- Once the water has cooked off the veggies, add the defrosted chik’n strips to the frying pan.
- Combine the vegetables and chik’n. Season with garlic powder, cumin, chili powder, paprika, black pepper, and Cholula hot sauce, or seasonings to taste. Add leftover canned green chiles for extra flavor.
- Preheat the oven to 425 degrees Fahrenheit. Spread the frozen tater tots on a baking sheet and bake for about 25 minutes or until they are golden and crispy.
- While the tater tots are in the oven, prepare 90-second Spanish Rice in the microwave according to the package instructions.
- Once the tater tots are done, remove them from the oven.
- To assemble the dish, layer a plate with tater tots, followed by a serving of Spanish Rice, and top with the chik’n and veggie mixture.
- Drizzle leftover nacho cheese sauce from the Dollar Tree over the top to complete the Chik’n & Tots Nacho Dinner.
Enjoy your quick, easy and delicious meal! And let us know what you think or how you switched it up.
$pent Millennial 
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