This past week has been a pretty bad week for us, cooking-wise. Soooo many activities in celebration of Todd's birthday, what with seeing "How To Train Your Dragon" in the theater on Tuesday, attending Pajama Storytime at the library on Wednesday, cleaning up on Thursday in anticipation of possible company on Friday, and then being too beat on Friday to do anything but order pizza. Add a weekend of going out and doing little excursions over town, and the whole week was shot.

Even tonight's dinner was only half-planned. The Trader Joe's chicken was thawed in the fridge, but how to cook it? And what to do for veggies? I decided to cook up some of the veggies that *really* needed to be cooked ASAP.

At 5:00, I went home, cut up onions and tomatoes and stir-fried them with a bag of bean sprouts in the wok. I had just enough time to remove the fat from the chicken, cut it into small pieces, and coat it in salt and pepper before I had to rush out the door to the hairstylist. I left the chicken to sit in the spices while I was gone.

I returned a half hour later, dumped the veggies into a bowl and stuck them in the microwave to keep warm, and fried up the chicken pieces.

Dinner was served true Asian-style: everything tossed into a bowl and mixed with rice. Easy to eat!

Approximate total cost:

3 chicken thighs: ~$3
2 tomatoes: ~$1
Bean sprouts: $0.49

Add up the onion and rice, and the total comes to around $5. Not bad! ;-)