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" Last night I ran into my first hiccup following the menus in The Woman&amp;#039;s Day Everyday Cookbook. I failed to thaw my frozen tilapia for today&amp;#039;s recipe. However, I had a chicken breast and the ingredients for the next day&amp;#039;s recipe waiting in the wings, so I swapped it out. It came together so quickly and the corn and black bean side dish is something a 2-year-old can throw together. (I put it over the heat for her, but she put everything in a pot and mixed it all together.)   To enter to win a copy of the cookbook, all you have to do is leave a comment on my Monday post. Then come back to see how to make this easy dinner.   First I set up the little girl with the things she needed to make the side dish: a medium saucepan, a big spoon, a bag of frozen corn, 2 cups drained, rinsed black beans and 1 cup salsa. She dumped everything in the pan and stirred it up, then I set it over medium heat on the stove.   I did not use chicken tenders for the chicken portion of the meal. (I don&amp;#039;t like that tendon that runs down the middle of the tenders.) I sliced a chicken breast crosswise in thin pieces. Then I browned the pieces on both sides in a little bit of oil, about 3 or 4 minutes total. Then I mixed in the seasoning (recipe calls for 1 packet fajita seasoning mix) and 2 tablespoons water. Tossed to heat through, then served with the corn and black beans.  The recipe:  Fajita-Style Chicken Tenders with Corn and Black Beans \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
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