Tonight’s kid/baby-friendly flash-dinner: Chicken Teriyaki with ginger veggies and rice.
Chicken: 1 package of chicken breasts chopped into a small pan and coated in a sprinkle of ginger, garlic powder, Chinese 5 spice, and a layer of rice vinegar, teriyaki sauce, soy sauce and an 8 oz can of crushed pineapple. Bake at 350 for 45 – 60 minutes, stir, add more liquids if necessary and bake another 30 minutes.
Veggies: frozen “California Blend” (broccoli, cauliflower, and carrots) – always a good thing to have frozen unseasoned veggies on hand – in a microwave casserole dish sprinkled with ginger, garlic powder, salt, a tablespoon of butter (could use sesame or veg oil) and a teaspoon of raw sugar steamed 8-10 minutes on level 4 or 5 power.
Rice in the cooker.
Puree veggies and shred some chicken for baby. You can even mix it all in the same bowl for yourself.
Takes about 20 minutes to prep.