Dinner inspiration out of no where

I headed back to school today for a meeting. All summer, I have been slacking on cooking dinner. Poor Nate has been living on frozen pizza, macaroni cheese and lunch meat sandwiches. I don't know if it was getting back into a routine today, but I was inspired to cook a decent dinner. I could see the joy on Nate's face as he said, "I like when you cook dinner, babe."
Before I left in the morning, I pulled two boneless skinless chicken breasts out of the freezer to thaw in the refrigerator. When I returned home, I completed the thaw in the microwave. I cut the chicken into strips and marinated them in Kraft balsamic vinegar salad dressing for a little while. Then I made baked corn. I have NEVER made that before. Before making it, I wasn't even sure that I really liked it. I am never a fan of adding butter, milk, eggs and other fattening ingredients to a vegetable, even if it is a starch. Nate mentioned that we should use the leftover corn on the cob from a few weekends ago for baked corn, a dish he only tried for the first time at my mom's house. So, I did before it spoiled. While the corn was baking, I cooked the chicken on the George Foreman grill, which went very quickly because the piecs were small. I topped off the meal with instant mashed potatoes, well because, we like them and they are easy.

Here is the recipe I used for baked corn from a church cookbook (which contained three recipes for baked corn. This one had the shortest cooking time.)

Baked Corn
2 cups cooked or canned corn
2 tablespoons butter
1 1/2 tablespoon flour
1 cup milk
1 tablespoon sugar
1 teaspoon salt
1/8 teaspoon pepper
2 eggs, beaten

Mix all ingredients together. Pour into greased baking dish. Bake at 350 degrees for 35 minutes. Serves 4.

See, quick, easy and absolutely yummy!