Chicken fillets are always a handy thing to have. They’re very quick to cook, adaptable to a variety of recipes and is relatively healthy. One quick way I like is simply dusting with creole seasoning, then giving it a quick pangrill in butter.
Cooking chicken this way is very flavorful so I like pairing it with fluffy, creamy mashed potatoes. Whenever I’m too lazy to make mashed potatoes from scratch, I use ready to mix powdered kinds. I don’t stop with the package instructions though, I usually add in more butter and milk then season with salt and pepper. I can actually delude myself that it’s homemade that way.
To round it out, I steamed some frozen vegetables quickly. Green peas and corn & carrots to the rescue. Finally, I included a yummy pudding-filled marshmallow, sent to me all the way from a friend in Canada and my favorite Green tea-filled marshmallow. The pudding mallow isn’t really filled with pudding but a gooey, softer marshmallow that’s pudding flavored. Even if it’s not the real thing, it’s still quite yummy.