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"No more asking, &amp;quot;What&amp;#039;s for dinner?&amp;quot; Each afternoon, Kim will reveal what she whipped up in her home kitchen the night before. She&amp;#039;ll also provide advice and recipes so you can make a similar meal yourself.    I&amp;#039;ve been hesitant to share this &amp;quot;recipe&amp;quot; with you. All the ingredients, every last one, came out of my parents&amp;#039; freezer. Cooking involved opening some packages, cutting up some chicken, and heating up everything. But then I realized those are the very things it had going for it. I didn&amp;#039;t have to run to the market yet again. It was incredibly quick and easy, and pretty healthy, too. It tasted good. Bellies were filled. Nutritional needs were met. Mission accomplished.  Here&amp;#039;s the ingredients list for our stir-fried chicken and vegetables: 3 small frozen chicken breasts, thawed; 1 package stir-fry vegetables with hoisin sauce; 1 package plain stir-fry vegetables. Cut the chicken in bite-size pieces, then saut\u00A9 in oil until browned a nearly cooked. Dump in all the frozen veggies, then cover the skillet and cook for about 10 minutes. Add hoisin sauce and stir. Serve. Rice would be a natural accompaniment, but my dad is diabetic, so we didn&amp;#039;t bother to add the extra carbs.  There are tons of 3-ingredient recipes on the web site, but not all of them are super-quick (although most involve minimal prep time). Here are a few that rank as high as my stir-fry in terms of convenience: Grilled Salmon with Herb Cheese Sauce Chicken Sorrento Florentine Shrimp and Pasta  What convenience food (such as frozen stir-fry vegetables) do you keep on hand? \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
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