Nachos or tortillas...
The night before- or early in the morning, open cans of
a bean (black or red) of your choice, drain and rinse, put in tupperware or like container
lg can of diced tomatoes, drain with same colandar, I just shake it a bit to get the extra juice out...
dump some frozen corn (I use that, it would work with canned corn I suppose if you are having fun with the can opener)
add a few dashes of oregano and parsely,
a squirt of lemon juice and a little pre diced garlic
if you want to cut a little onion go ahead and add that, if not you can add the dried stuff from the spice aisle.
mix cover and shove into the fridge and wait (overnight or until dinner)
Get some shredded cheddar...
You can either heat up a cup or so of seperate servings of the bean mixture for lunch or dinner in the microwave and put it on a tortilla after it is heated or add the cheese on top- roll it up and eat....
add it all on top of tortilla chips and add cheese and you have nachos
bake the bean mixture until hot and then add to individual tortillas.
Kiddos can eat shredded cheese and or pick out the corn and eat plain tortillas... my ds has had yet to try a bean but we put it in front of him just the same... we will eventually have to share. ;P
This stuff lasts for a few days in the fridge if you can parcel it out...
leftover cooked chicken- diced - saute it up just to reheat it with some oil
cook some tortelinis that have cheese or whatnot in them... boil 14 min (to taste or texture to suit)- drain
put chicken and tortelinis in a bowl, add olive oil and parmesean generously- mix and serve. :P
Edited to add:
It dawned on me I should tell you how to cook a chicken for the leftovers... :P
ANyway, here is what I do... find a roaster at the store..
Big is good-6lbs or so.
Once home- in the afternoon about 2pm (you could even do the prep earlier and just set it in the fridge before you are ready to put it in the oven)
Deep baking pan-13x9- pour in a few tablespoons of olive oil, some oregano and parsely, onion (dried or cut- a weensy bit), basil, garlic- not too much. salt and pepper dashes... so the stuff is in the pan waiting.
Open the bag that the chicken is in in your sink... have the pan of stuff right next to the sink. Take the insides out and set aside (if you have a kitty- will thank you for it) Make sure the plastic pad is off, rinse out quickly, shake off a bit and set onto pan... massage the olive oil and spice goo all over the chicken... if you are feeling ambitious, poke your fingers under the skin of the breast layer and get some of the goo and onion in there next to the breast meat.
Wash hands... (PREHEAT oven to 350)
grab some foil- cover chicken in pan, can be loose, you will be yanking it off after the chicken has been cooking for 30 min to an hour.
Put it in and set the timer for 2 hours or so... making sure you take the foil off in about a half hour or so after it has been first put in.
20-30min for every pound of chicken (if it is stuffed go for longer)- these are not stuffing directions
You can put in potatoes to bake when there is just over an hour left... just wash them stab them with a fork a few times and put them on the rack.
( it is helpful if you use the juices and baste using one of those turkey basters every 20 minutes after it has been in an hour) It is as simple as sucking up the liquid and dribbling over the breast and legs.
Nuke some frozen veggies as the chicken is coming out and you have dinner! (and leftovers for the next day)