1L Cooking - 10 till dinner (1)

No matter how bad things get I guarantee you will have 10 minutes every day that won't be consumed with law school or reading. Cooking for me is a destressing activity. It is also something that hubby and I enjoy doing together. Assuming that we have a clean enough kitchen to cook in and ingredients for our standard fare on hand the time we spend cooking is actually pretty important to our mental health. We can talk while we prepare dinner and we don't feel like we're taking time away from other things because, hey, we all have to eat right? As much as I prefer to cook things as close to their natural form as possible, precooked meat and packaged veggies save a lot of precious time and if you choose carefully have almost identical nutritional facts.

So here's an easy 10-minute recipe for you.

Boil 12 oz. pasta of your choice. Meanwhile in a nonstick skillet saute for 2 minutes:

2 T. olive oil
9 oz. bag of fresh California stir-fry vegetables
10 oz. pkg of cooked chicken strips

Add 1 T. chopped garlic and cook another minute. Stir in 1 cup of chicken broth. Reduce heat, cover and simmer for 3 minutes. Toss with pasta and sprinkle with Parmesan cheese. Serves 4, or 2 with lunch leftovers that cost way less than eating out. Relatively healthy too. Original inspiration can be found here. We actually haven't modified this one too much except for we occasionally use canned chicken broth instead of bouillon.