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Here is my healthy, fast, "kids actually eat it" contribution:
stir fried anything with yoshida sauce, served with brown rice.
It's the yoshida sauce that's the key! My kids have declared that anything with yoshida's is good!
Here is what I typically do:
1. In rice cooker (or saucepan), prepare brown rice per package directions. It takes longer than white rice, so I start it first.
2. Sauté strips of chicken breast, garlic, green peppers, or whatever is handy, using a little olive oil.
3. While cooking that, I steam the rest of the veggies (whatever we have - typically, I use frozen broccoli & cauliflower, some carrots, and some zucchini) in the microwave. I could stir fry the veggies in the frying pan too (you just add a little water to get a good steam going), but I'm lazy.
4. When veggies are crisp done, I toss the veggies and the chicken stuff together in the frypan with some yoshida's sauce (look in the marinade section of the supermarket - it's kinda like teriaki sauce).
5. When the rice is done, dinner is on.
It's easy, it takes less than 1/2 hour to make, my kids LOVE it, and they don't mind eating all strange veggies I throw in there because of the yoshida's sauce.
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Another super fast, healthy idea
Try the Foster Farms Frozen Italian Turkey Meatballs. No recipe here - just a suggestion. Everyone I have served them to, LOVES them. They are a good healthy source of protein, they are easy, and they are versatile.
We have served them with BBQ sauce or yoshida's sauce and rice, with brown gravy and potatos, with spaghetti sauce and pasta, and with a bit of cream of something soup with a few sprinkles of nutmeg for easy "Swedish meatballs" on noodles. We have also skewered them on bambook skewers with pineapple and other things and made interesting meatball kabobs. I always keep a bag of these in my freezer for quick meals when I can't think of anything to make.
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Another quick meal idea:
spray baking pan with pam, then put in seasoned pieces of chicken - I like to season with paprika, garlic powder, salt & pepper). Cover pan with aluminum and bake chicken until juices run clear when poked - should only take 20-30 minutes. Open a can of fat free cream of chicken soup and dump on top of chicken - do NOT add water. Spread it around. If it's not enough, open a second can and use it too. Mix the soup with the juices in the pan, then put the pan back in the oven for 20 minutes.
You end up with wonderfully flavorful, tender chicken, and the soup has turned into the most wonderful sauce/gravy for the chicken and any side you want to include - great on mashed potatoes, pasta, and rice. Serve with salad as desired.
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Another of my "super easy staples":
Brown chicken in frying pan (you can season as desired). When chicken is browned, add in 1/2 cup of barbeque sauce and a 1/2 cup of salsa - how spicy is up to you. Cover and simmer on very low heat until chicken is cooked through - stir occasionally so sauce doesn't congeal and burn. Serve with your choice of sides. I like it with brown rice, corn on the cob, and salad.
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