Judie McNuggets and Mini-Omelet
This is one of our favorite dinners. It takes a while to make these delicious nuggets, but I make a dozen at a time, so there are three meal opportunities with each effort. They freeze well, and reheat to delicious crispiness with just a smidge of coconut oil (or ghee) in a small, non-stick pan.
Why is there an omelet on there, you may well ask. Well, when I flour/egg/crumb the chicken tenders, there is frequently a bit of egg left over, so I make a small omelet out of it to serve as a tasty addendum to the main meal. I use whatever is handy to make it colorful. This time I sautéed some red bell peppers and the day-old Mexican scallions jumped into the pan to be covered with the egg. It cooks up in about a minute and a half, and is a great pleasure to eat.
The mashed potatoes and gravy were freshly made, but the butternut squash and the collard greens were left . . . er . . . planned overs, making this a pretty easy, if not incredibly quick, meal.
When we are planning an overnight excursion in our campervan, the frozen McNuggets provide a quick-to-fix, yet very satisfying, main course. We long ago evicted the microwave, but it is easy to heat up the chicken in one pan and a couple of sides like this in another on the two-burner stove. Would probably use a whole-grain, pre-cooked side dish instead of trying to reheat mashed potatoes. Quinoa and bulgur reheat well in a few minutes. If the grain dish is heavy with vegetables, then that cuts down on the effort as well.
With some advanced planning, a little poke of cooked red/green veggies can be taken along to make the traditional omelet. Since it cooks so quickly, I just heat up the veggies, scramble up an egg and cook it in the pan that the McNuggets were heated in.
Makes a very satisfying meal at the end of a long day of chasing down great photographs!