Since we (finally) got groceries in the house, I have re-ignited my flaming hot love affair with make-ahead dinners.  I just finished preparing PW’s Chicken Spaghetti, with a few modifications.  I used a full 12-ounce package of thin spaghetti and didn’t bother with measuring it.  Instead of boiling a cut-up fryer, I sauteed about a pound of boneless, skinless chicken tenderloin in olive oil and a healthy amount of Poultry Magic.  I skipped the jar of diced pimentos because last time I made the dish, I didn’t think they added enough to it to justify hunting down and paying for diced pimentos.  I halved the amount of cheese (out of necessity), doubled the Lawry’s, and skipped the cayenne pepper, substituting several dashes of Tabasco sauce instead.

When dinner time rolls around, I will just have to pop my casserole in the oven and cut up some tomatoes and green onions to accompany my bagged salad.  Yeah, it’s kind of cheating, but it beats the hell out of the Dollar Menu.