Level of Effort: Easy
Cost of Ingredients: $5.71
Nutrition Info (1 helping):  375 calories, 8.2 g fat, 33.9 g protein, 6 g fiber, 37 g carbs

Students who attend my college cooking events know if they stick around long enough they’ll get lots of free food to eat afterwards. Smart!

But it’s the students who volunteer to cook (despite hearing heckles from friends) who benefit most from attending.

Some volunteers have cooking experience others don’t. More often than not the new cooks joke about how much they suck at cooking. Maybe it’s nervous energy…who knows.

What Cooking and Eating Good Food is About

One of my favorite volunteers was a guy named Tim because he showed all the emotions we often experience when cooking.

He started off super confident and excited when he stepped on stage. Then I noticed his confidence deflate when he struggled with chopping the onion. But then it came right back once he tasted the chili he’d made. He even proclaimed to be the next Chef Boyardee! 

Tim was clearly happy with what he made, he wanted to share with others and he learned a new cooking skill along the way. To me that’s what cooking and eating good food is about!

Your Turn to Volunteer!

Imagine you’re at my cooking event and decide to join me on stage to cook.

The recipe we’re preparing is Chili Chicken Stew and before we begin we go over this cooking 101 tip so the chicken is cooked perfectly.

Imagine making it without hesitation. Imagine simply doing your best. Imagine your only expectation is to learn something along the way that’ll make cooking even easier next time.

Of course you don’t need to imagine what I’ve described. In fact it’s probably easier to do without the peanut gallery watching you. The recipe below and this weekend is all you need. And if afterwards you feel the urge to claim you’re the next Chef Boyardee…so be it!

Cheers!

Chili Chicken Stew

A lean home cooked style meal in less than 20 minutes.

Printable Recipe

MAKES: 2 Servings

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

INGREDIENTS

• 1 tbsp vegetable or canola oil [$0.08]
• 2 boneless, skinless chicken breasts, cubed [$3.05]
• 3 cups frozen vegetables (stir-fry medley) [$1.30]
• 1 tsp dried oregano [$0.06]
• 1/2 cup tomato based chili sauce [$1.21] – [Or mix together 1/2 cup tomato sauce, 3 tbsp ketchup, 1/2 tsp chili powder] 
• 1/4 tsp black pepper [$0.01]
• Pinch (or two) salt [$0.00]

HOW TO MAKE

1. Heat oil in a large non-stick skillet (or wok) over medium heat. Add chicken and cook until browned on the outside and no longer pink in the middle, about 6 to 8 minutes. 
2. Transfer cooked chicken to a bowl.
3. Add frozen vegetables to skillet. Cook over medium-high heat until vegetables thaw and soften, about 3 minutes.
4. Return cooked chicken to skillet. Turn heat to low.
5. Stir in oregano, chili sauce and black pepper. Toss chicken and vegetables with sauce. Remove from skillet and season with salt. Serve over rice.

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