Menu: Weeknight BBQ Chicken

Sometimes you needed comfort food on a cold winter night, you don’t want to cook from scratch. We made a quick meal with name-brand products from a regular grocery store.

Game plan:

  • Assemble the Key Lime pie, and put it in the freezer to chill while you make dinner
  • Start the chicken in BBQ sauce
  • Mix the cornbread and put it in the oven (takes 25 minutes)
  • Make the black-eyed peas and spinach
  • Serve dinner in a bowl with a glass of iced tea: Crumble a square of cornbread in a bowl. Top with a large spoonful of hot black-eyed peas and spinach and BBQ chicken.
  • Have a wedge of pie for dessert.


BBQ Chicken: Strips of boneless, skinless chicken breast cooked with the “Chicken Cutlets in Salsa” method. Sauce: 1 cup barbecue sauce, 1/3 cup peach apricot preserves (Smucker’s brand), and 2 tsp yellow “ballpark” mustard. Separate the cooked chicken with two forks; stir to combine.

Cornbread: We baked the Marie Callender’s Original Cornbread Mix (“just add water”) in a square pan, but we added 1 cup frozen corn kernels to the mix.

Black-Eyed Peas and Spinach: Saute 15-oz can black-eyed peas (rinsed and drained) in a pat of butter and 1 Tbsp olive oil until heated through. Add handfuls of baby spinach (from 9 oz bag), and keep stirring, until all the spinach is wilted. Add water as needed to the pan to keep the mixture from sticking.

Dessert: Robin Miller’s Frozen Key Lime Pie (link). It couldn’t be simpler. I made the pie filling in the KitchenAid stand mixer. Blend the lime juice and condensed milk, then slowly beat in the thawed whipped topping in two batches.