Passing along a recipe:
Two frozen, breaded chicken breasts (available in bags in supermarket freezer sections)
Greek pepperoncini, cut or snipped into rings
Oil, about two tablespoons (e.g. olive)
Half onion or less, sliced into small pieces
Half can crushed pineapple
Thin-sliced watermelon rind immersed in leftover pepperoncini liquid about a month (matchsticks also work well in stir-fry)
Cook the rice according to package instructions (usually two cups of boiling water to cook one cup dry rice). Add (olive) oil to saute pan, heat on medium then reduce heat slightly. Add pepperoncini and cook about five minutes to reduce mouth-feel burn-factor; add onions and watermelon rind, poultry, vinegar and crushed pineapple. Cover and let heat through using 'simmer'; turn off heat and continue covered-pan cook-then-cool.
Shred poultry and serve over rice with peppers, watermelon rind, onions, and pineapple.
Another, fast and easy:
One package refrigerated tortellini
Can or jar spaghetti sauce with mushrooms
Can 'jumbo' size artichokes (roughly the size of golf balls)
Prepare tortellini according to package instructions, usually immersion in boiling water with brief cooking time. Remove hot pasta with slotted spoon or tongs and place in bowl; reserve liquid for some other cooking task. Pour canned sauce over hot pasta to taste; add one or more artichokes.