It’s time for the post holiday energy drain. Even without snow on the ground, we are in deep winter mode. Ban Beavers, our family’s Beltline mascot, is missing and presumed hibernating.
The nights, although they are longer, never seem to be quite long enough. I’ve instituted 2 PM tea time at work followed by 2:30 stretching. (This is really just me making myself a quick cup of tea and then continuing to work. It sounds a lot more luxurious than it actually is.
By the time I get home, I’m wiped out and the last thing I really want to do is cook supper. It’s just so much coordination between getting homework done, chores completed, and dinner prepped. The noise of everyone telling me about their day interspersed with breaking up fights adds to the chaos. Meanwhile, my head is still in problem solving mode from work.
Occasionally everything works out perfectly. Everyone ate enough of a snack so that no one is hangry. Our tasks are divided and conquered. Children listen. It’s those times where I can make a more elaborate meal.
Unfortunately, most days aren’t like that. I’m exhausted and achy before dinner is on the table. We sit together as a family and enjoy whatever I have prepared, but after the 4th round of the “Worst Worst Game” or the “Thought Game,” I’m craving some space to re-calibrate.
It’s those nights that easy dinners are the best dinners.
I am not a huge fan of refrigerated biscuits when regular biscuits are so easy to make.
I searched high and low at one of my grocery stores for canned chicken spread with no luck. Which was kind of ok since the idea of chicken spread kind of freaks me out. I don’t remember my mom ever using it.
We ended up making our own using this recipe from Taste of Home: Chicken Spread. When made with quality chicken spread Chick-a-buns are rather delightful. We made a double batch of Chick-a-buns. The leftovers heated up well for lunch the next day.
Chick-a-buns are an easy concept that are very adaptable for any taste. Underwood, the company that makes canned chicken spread, also makes deviled ham and a variety of other canned meat pastes. I can also see this being an easy way to do tuna melts if that’s your thing.
Think of this as a super clever way to making your own Hot Pockets. I mean, sure they don’t come in those cool foil lined sleeves, but you also get to control exactly what goes in them.
Basically, you have no excuse. Make some Chick-a-buns, feed your family quickly, get more done.
The Recipe:
Chick-a-Buns
Ingredients
- 1 can Refrigerator Biscuits
- 1 can Chicken Spread or make your own
- 1/2 cup Celery chopped
- 1 Hard Cooked Egg chopped
- 2 TB Mayonaise
Instructions
- Stretch or roll biscuits to twice their size. Mix remaining ingredients. Put filling between 2 biscuits. Press edges together. Brush top with beaten egg yolk. Bake on an ungreased cookie sheet at 475 for 10 minutes.
If you liked this recipe try: Stroganoff burgers, Tuna Burger Casserole, and Chuck Wagon Casserole.
