Part 2: The Recipes I Promised

Dinner #1: Chicken Stuffing Bake

Comfort food, no thinking required

You’ll need:

2 lbs chicken breast

1 cup sour cream

1 box of stuffing mix

1 can cream of chicken soup

1/2 of a large onion

3 stalks of celery

1 cup

chicken broth

salt & pepper (garlic powder if you like)

How to make it:

1. Heat your oven to 375°F.

2. Lightly grease a 8x8 or 9x9 baking dish.

3. Cut the chicken into bite-size pieces and spread them evenly in the dish.

4. Dice onion and celery and sprinkle over chicken

5. Season the chicken and vegetables with salt, pepper, and a little garlic powder if you have it.

6. Combine cream of chicken and sour cream and spread evenly over the chicken and vegetables

7. In a bowl, mix the chicken broth and stuffing mix

8. Sprinkle stuffing mixture over the chicken and vegetables

9. Cover with foil and bake for 35–40 minutes.

10. Remove foil and bake another 10 minutes until bubbly and lightly golden.

That’s it. Let it cool a few minutes before serving.

Dinner #2: Corn Flake Chicken Tenders, Potato Wedges & Broccoli

Familiar, fun, and baked, not fried

Chicken Tenders

You’ll need:

2 lbs Chicken breast

3 eggs

2 cups corn flakes

salt, pepper, paprika (optional)

How to make it:

1. Heat oven to 400°F.

2. Crush corn flakes in a bag or bowl.

3. Beat eggs in a separate bowl.

4. Cut chicken into strips and season with salt, pepper and paprika.

5. Dip chicken into egg, then coat with crushed corn flakes.

6. Place on a lined or greased baking sheet.

7. Bake for 20–25 minutes, flipping once halfway through.

Potato Wedges

You’ll need:

2 lbs Russet potatoes,

oil or butter

salt & pepper

How to make it:

1. Cut potatoes into wedges.

2. Toss with a little oil or melted butter.

3. Season with salt and pepper.

4. Spread on a baking sheet.

5. Bake at 400°F for 30–35 minutes, flipping once.

(You can bake these at the same time as the chicken, just start them a little earlier.)

Broccoli

• Steam in the microwave according to package directions.

• Add a pinch of salt or a small pat of butter if you like.

Dinner #3: Homemade Chicken Noodle Soup with Bread

Big pot, cozy vibes, leftovers guaranteed

You’ll need:

1 lb Chicken

8 oz egg noodles (1/2 bag)

1/2 of onion

3 stalks of celery

3-4 potatoes - peeled and diced

1-3 cloves of garlic - smashed

chicken bouillon

Chicken Broth

salt & pepper

Italian bread

How to make it:

1. In a large pot, saute onions and celery for 3-5 minutes on medium or until they soften slightly

2. Add chicken and brown slightly

3. cover with the remaining 3 cups of chicken broth from Meal #1 plus (2) bouillon cubes and add garlic

4. Bring to a boil, then lower to a simmer.

5. Add potatoes

6. Simmer for 25–30 minutes, until chicken is fully cooked.

7. Remove chicken, shred it, and return it to the pot.

8. Add egg noodles and cook 8–10 minutes, until tender.

9. Season with salt and pepper to taste.

   
   

Serve with sliced bread on the side.

One Last Friendly Reminder

None of these meals need to be perfect. You can swap vegetables, skip an ingredient, or season it however your family likes.

If dinner gets on the table and everyone eats you did it right.