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My coworker Dana told me her 20 minute chili hack in the break room and it changed my weeknights
So last Tuesday I'm standing in the break room at my office in Akron heating up leftovers and Dana from accounting is next to me doing the same thing. She sees my sad container of plain pasta and says "honey you need the two can trick." I asked what that meant and she told me she keeps two cans in her pantry at all times, one can of diced tomatoes with green chiles and one can of black beans, and when she gets home she just dumps those in a pot with some frozen ground beef she browns in like 5 minutes. I tried it Wednesday night and honestly it worked. Whole thing took me maybe 18 minutes from walking in the door to sitting down with a bowl, and I even had time to throw some shredded cheese on top. My only complaint is it made way more than I expected, so I ate it for lunch Thursday and Friday too. Does anyone else have a go to two or three can meal like that? I'm trying to build a rotation so I don't just make this every single week.
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thomas_brown19d ago
The "two can trick" is basically my whole cooking skill set, which my wife finds hilarious since I once burned soup. Dana just saved you from sad pasta, don't overthink the rotation, just grab whatever cans are on sale.
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