Begin with the ever-present chicken breast, the single best frozen staple available. These bird parts, available at grocery stores and warehouse clubs in 4-pound bags, usually yield seven or so portions.

Borrow a trick from meal-assembly stores and put the frozen breasts in a marinade 12 to 48 hours before you plan to cook them. Let them thaw in the marinade overnight in the refrigerator, and you can have a quick and delicious meal ready in about 30 minutes or less.

I marinate in a 1-gallon zip-top freezer bag. They're sturdy enough to take the necessary turning without splitting, and roomy enough not to crowd the chicken. The bags fit nicely into odd spaces in the fridge, shifting shapes as necessary.

Turn the chicken occasionally to be sure that all chicken parts are being given somewhat equal marinating time.

Karen Elizabeth Watts is a Kansas City food stylist.

Click here for 8 marinade recipes.

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•Preheat oven to 175 F. Have a 9x13-inch baking pan ready to hold cooked chicken.

EVANS CAGLAGE/DMN

•Remove breasts from marinade; pat dry. (Reserve marinade.)

•Lightly roll chicken in flour and shake to remove excess.

Sauté as follows:

•Heat a large skillet with a combination of olive oil and butter, about 1/2 an inch deep. Keep fat as hot as possible without allowing it to smoke.

•No crowding. Place chicken in heated skillet, leaving room between the chicken breasts. This will allow steam to be released. The goal is to sauté, not steam.

•These breasts cook quickly, so sauté for 5 minutes on the first side. Turn with tongs when the juices rise to the top.

•Reduce the heat slightly. Cook 5 more minutes.

•Place the cooked chicken in the baking pan and hold in the oven.

•Add reserved marinade to the skillet, deglaze and heat to a boil. Continue boiling for 2 to 3 minutes, stirring constantly. Adjust seasoning, salt and pepper.

•Pour the "sauce" over the chicken and serve.

Place chicken in pan pretty-side down first. Typically you only get one picture-perfect side when you sauté – the first side to brown.

•Bagged salads (the ones that include dressing)

•Microwave rice in a pouch

•Canned beans (choose a flavor that goes with the chicken)

•Bell pepper strips from the supermarket salad bar

•Coleslaw made from bagged shredded cabbage and bottled slaw dressing

•Country Crock makes a line of prepared side dishes that includes mashed potatoes in garlic, cheesy and "loaded" versions; scalloped potatoes; broccoli-and-rice casserole; and macaroni and cheese. Look for them in the deli or dairy case at supermarkets.

Place 6 cookies on a cutting board and put one scoop of ice cream on each cookie. Top each scoop of ice cream with an additional cookie, pressing down slightly so the ice cream "fills" the sandwich. Place each cookie concoction in a plastic sandwich bag or wrap in wax paper. Place in freezer until ready to eat. Makes 6 sandwiches.

Serving tip: Place sprinkles, mini chips or chopped candy on plates. Let everybody roll the edges of their sandwich in their choice of toppings.

Slice angel food cake horizontally into 3 sections.

Combine berries with sugar or Splenda. Place one disc of the cake on a large plate and cover with a third of the berries.

Spread a thin layer of cream over the berries and top with another layer of cake. Top that with more berries and cream.

Place the top disc on and repeat berry and cream layer, pouring any juices from berries on top of cream layer. Refrigerate until serving time. Makes 8 to 10 servings.