Tag Archives: quick meal

Lover of Leftovers

1 Aug

Time. There are 24 hours in every day, but sometimes it feels like less.  So when I cook, I have to make it count for more than one meal.  Cooking big is a time saver. If I have a little wiggle room during the weekend to cook, I try to fill the fridge for the upcoming week. But even quick week night meals can provide leftovers for another meal.

Okay, it’s no secret that I love leftovers.  You can enjoy them for a second meal as is, but they can also be used as inspiration for a new dish.  I use my leftovers both ways.  If I cook a couple of extra pieces of chicken, that goes to work with me for a quick lunch at the office.  Using that chicken as inspiration for another meal might mean a nice chicken casserole or chicken salad sandwich.  Need some ideas?  Let me outline my leftovers from the past few days.

Night #1.  Leftover: Quinoa.  Used the next morning as an addition to breakfast oatmeal to power it up. Quinoa is a plant based protein loaded with beneficial amino acids. It was a satisfying protein and grain breakfast following an early morning workout at the gym.

Leftover quinoa added a nice nutritionally punch to morning oatmeal.

Leftover quinoa added plant protein to morning oatmeal.

Night #2.  Leftover:  Goat cheese.  It was leftover from a beet salad.  The next day goat cheese was a wonderful addition to a “gourmet” sandwich, adding delicious creamy flavor to a weekday brown bag lunch.

Leftover goat cheese not used for this salad added flavor to a sandwich.

Leftover goat cheese not used for this salad added flavor to a sandwich.

Night #3.  Leftover:  Home made vinaigrette.  I used this to drizzle over veggies going into the oven to roast.  Homemade vinaigrette is super flexible and great to have around. It is a delicious way to add a wonderful layer of flavor to most anything.

Leftover vinaigrette.  This isn't just salad dressing.  It has a zillion uses.

Leftover vinaigrette. This isn’t just salad dressing. It has a zillion uses.

Night #4.  Leftover: Roasted veggies.  These leftover roasted veggies made the most amazing salad. I also threw in some of that leftover quinoa so it was a complete meal.

Roasted veggies made an awesome sandwich, panini style!

Roasted veggies made an awesome salad! The added quinoa was the perfect protein for this dish.

Night #5.  Leftover:  Pesto, with a bonus of shredded chicken. (Nonleftover: frozen cauliflower). This made a quick pasta dinner.  Dinner was ready in the time it took for a pot of water to boil and pasta to cook.  The cauliflower cooked up quick in the microwave. It was tossed together with the chicken and pesto for a quick and easy one dish dinner for a busy night.

By now I am sure you get the picture.  Be creative.  When cooking, cook a larger portion than you need.  Toss leftovers in both the fridge and the freezer.  And start embracing the ease of the next meal using leftovers.  Let me know what ends up on your dinner table!

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Snap

13 Jun

Want dinner in a snap?  I think it is possible to put a healthy dinner on the table in less time than going to the drive thru.  Yes, a healthy dinner can be on the table in about half an hour.  With planning.

Sure it takes planning.  But that can be done while standing in line, waiting for a dentist appointment, or waking up with that morning cup of coffee.  It can be as simple as jotting down notes.  I use my smart phone to make my grocery list, and that advance planning helps me get through the store in a snap.

Sometimes planning is just a simple trip to the freezer to pull something out in the morning to cook in the evening.  Let me tell you how simple planning helped me with a healthy home cooked meal last week.

In the morning, I pulled some chicken out of the freezer and popped in the fridge.  By the time I came home from work, the chicken was thawed.  I fired up the grill, lightly seasoned the chicken, ans tossed it on the grill to cook.  The chicken breasts were thinly cut, so I knew they would cook quickly.

In the meantime, I put a pot of water on the stove for some pasta.  Angel hair pasta cooks quickly, so I pulled that from the pantry. It would be perfect with the leftover pasta sauce in the fridge  I took some frozen asparagus from the freezer, and thought it would round out dinner nicely.

The pasta cooked in about 5 minutes.  I also tossed frozen peas (I warmed them with the sauce) into the pasta for a little color. The chicken was done in about 20 minutes.  I let it rest for a few minutes, then sliced the breasts thin.  (Culinary side note:  meat is more tender when allowed to rest.  I time my proteins to be done 10 minutes before everything else.  I then drizzle olive oil over the meat, cover with foil, and let rest). The asparagus went into the microwave.

With a little planning, I had a healthy dinner on the table on a weeknight in about 30 minutes.  what can you make with little time on a weeknight?

Dinner in a snap.  Grilled chicken, angel hair pasta with cheese pea sauce, and asparagus.  YUM!

Dinner in a snap. Grilled chicken, angel hair pasta with cheese pea sauce, and asparagus. YUM!

Bland Beige

22 Mar

I love to cook.  But its hard to hit it out of the ballpark every time you go to bat.  I’ve had some famous flops.  A fallen cake.  A kale fail.  A burnt grilled chicken.  Even with my resources, a well stocked pantry, and a fridge and freezer with great leftovers, I blow it.  The other night was once such miss.

I think about a lot of things when composing a meal.  When meal planning, I consider nutrition content, leftover potential, budget, who will be at the table, and what the meal will look like on the plate. No one wants to eat something looking like dog mush, even if the flavor is fantastic.  But I had come home from work late and in a rush to get a good meal on the table.  Into the oven went some lightly seasoned chicken to bake.  It would be ready in about half hour.  Out came some leftovers to round out the meal.

Being busy and distracted, I didn’t go through my typical due diligence getting a meal onto the table.  What leftovers did I pull out to accompany the chicken?  Mashed potatoes, creamy mushroom sauce (perfect to jazz up the baked chicken) and roasted cauliflower.  Sounds good, right?  But put it on a plate, a beige plate at that, and its flat.  No panache or pizzaz.

I will show it to you, but promise not to laugh.  Like I said, everyone misses now and again.  What have your misses been?

My beige dinner.  Delicious but blah.  Especially on a beige dinner plate.

My beige dinner. Delicious but blah. Especially on a beige dinner plate.

 

Next…

25 Aug

I am a single mother that is short on time.  When I cook, I have to make it count for more than one meal.  Time is my most precious commodity at the moment, so cooking bigger sure helps in a time crunch.  If I have a little wiggle room during the weekend to cook, I try to fill the fridge for the upcoming week.

Okay, it’s no secret that I love leftovers.  They can be easy to eat as is for a second meal, or used as inspiration for a new dish.  I use my leftovers both ways.  If I cook a couple of extra pieces of chicken, that goes either in school lunches or to work with me for a second meal.  Using that chicken as inspiration for another meal might mean a nice chicken casserole or chicken salad sandwich.  Need some ideas?  Let me outline my leftovers from the past few days.

Night #1.  Leftover: Quinoa.  Used the next morning as an addition to breakfast oatmeal.  Quinoa powered up morning oatmeal following an 8 mile bike ride.  It was a solid “recovery” breakfast.

Leftover quinoa added a nice nutritionally punch to morning oatmeal.

Leftover quinoa added a nice nutritionally punch to morning oatmeal.

Night #2.  Leftover:  Goat cheese.  It was leftover from a beet salad.  My high schooler used it to spread on his “gourmet” sandwich, adding delicious creamy flavor to a weekday lunch.

Leftover goat cheese not used for this salad added flavor to a sandwich.

Leftover goat cheese not used for this salad added flavor to a sandwich.

Night #3.  Leftover:  Home made vinaigrette.  I used this drizzled over roasted veggies going into the oven.  Homemade vinaigrette is super easy to customize ingredients and flavors to make even picky eaters happy.

Leftover vinaigrette.  This isn't just salad dressing.  It has a zillion uses.

Leftover vinaigrette. This isn’t just salad dressing. It has a zillion uses.

Night #4.  Leftover: Roasted veggies.  These leftover roasted veggies made the most amazing sandwich to take to work.  I wish I also had some of that leftover goat cheese too, but it was quite tasty as is.

Roasted veggies made an awesome sandwich, panini style!

Roasted veggies made an awesome sandwich, panini style!

Night #5.  Leftover:  Pesto, shredded chicken. (Nonleftover freezer item: frozen cauliflower). I actually pulled this from the freezer to make a quick pasta dinner.  Dinner was ready in the time it took for a pot of water to boil and pasta to cook.  The cauliflower was microwaved.  Everything was tossed together for a quick and easy one dish dinner for a busy night.

By now I am sure you get the picture.  Be creative.  When cooking, cook a larger portion than you need.  Toss leftovers in both the fridge and the freezer.  And start embracing the ease of the next meal using leftovers.  Let me know what you make with your leftovers!

Grab the Cans!

5 Apr

Short on time? A nutritious dinner can be made quickly with a little creativity and by opening a couple of cans. Keep some good staples in the pantry as well as the freezer, and dinner can be a snap. Grab the can opener and let’s go!

Here is a super easy pasta sauce. Put the sauce together, get a big pot of water boiling, microwave some frozen broccoli, grab some olive oil, balsamic vinegar and some crusty bread. Dinner is ready. Here is the sauce recipe:

Amy’s Clam Sauce

3 cans minced clams, 2 cans drained
1 28 ounce can of diced tomatoes
1 8-12 ounce can tomato sauce
1/2 t. red pepper flakes
1-2 T. basil
1 T. parsley
Salt and pepper to taste

Also, 1 lb. fettucine, 1 large bag frozen broccoli, 1 loaf crusty french bread, olive oil, balsamic vinegar. This easily serves my family of 4.

Mix together all sauce ingredients except clams (include the clam juice from 1 can of clams, drain the others) in large sauce pan over medium heat. Turn heat to a low simmer after sauce begins to boil. Stir occasionally. While sauce is simmering, boil large pot of water for the pasta. Cook pasta. Slice bread. When pasta is nearly done, add clams to pasta sauce to heat through and microwave broccoli.

Voila! Dinner is served! I serve crusty bread with olive oil and balsamic vinegar to dip the bread into, and sometimes sprinkle a little cheese onto broccoli while it’s hot. This is a quick and easy dinner. Try it! Let me know what you think! Bon appetite!

 

Quinoa and Roasted Vegetables Part Deux

4 Oct

Oops, I did it again!  Ugh!  I don’t mean to pat myself on the back in such an obvious way.  I am having a rare moment of confidence sprinkled with a dash of sassiness!  Anywhoooo, you know I love having leftovers around.  I made quinoa and roasted veggies the other night.  I also have some fabulous leftover grilled tuna medallions from last night.  Denis and I are heading out to the JV high school football game tonight, so no time to make dinner.  No worries.  I quickly packed up a cooler to take to the game.

Here is what I made to take to the game.  I sliced up the tuna, grabbed the leftover quinoa and veggies out of the fridge, along with some tortillas.  I laid a tortilla out and slathered the quinoa and veggies on it.  Next, I piled on some leftover tuna.  The great finish was some wasabi sauce.  Hey, what can I say?  I like a good kick of heat!  Then I rolled the tortilla up and sliced it in two.

I wrapped the tortillas in parchment paper.  Wrapping them this way makes them easy to eat on the run.  Into  the cooler they went, along with an apple, an apple cutter, some bottled water, and a few cookies.  After that kick of heat a bite of something sweet is perfect, so a few cookies were a must!

Out the door we went to cheer Quinn and his JV football team on!  We were able to munch on outrageously healthy food that was ready in a quick minute.  Sure beat the bleacher pizza and nachos that others were munching on.  Have a peek at my prerolled tortilla!  Yum!  What can you do with your leftovers?

Roasted veggie and quinoa, sliced grilled tuna, and some wasabi! Rolled up, this made a perfect wrap to transport and eat on the run!

Roasted veggies and quinoa, sliced grilled tuna, and some wasabi! Rolled up, this made a perfect wrap to transport and eat on the run!

What’s for Dinner?

9 Apr

My friend  Beth hates this question.  I love it.  For me, it is the creative ending to my busy day.  A chance to express my artsy side.  Hanging out in the kitchen is a time for family to connect after a long day.  Sometimes I will stop at the grocery on the way home from work if I want to make something fresh, like fish.  But usually, I just head to my fridge, freezer and pantry.  Then I unleash the creative juices!

So last night, this is what I pulled out for dinner.

  • Fresh leftover veggies including tomatoes, mushrooms, and yellow squash.
  • Boneless skinless chicken breasts
  • Penne pasta (dried in the box)
  • Italian bread, 1/2 loaf pulled from the freezer
  • 1/2 cup leftover pesto
  • a hunk of parmesan cheese

And that, my friends, was dinner.  I started with the chicken.  I seasoned the meat simply, with salt, pepper, and herb de Provence.  After starting the grill and letting it get hot, I plopped the chicken on there to cook.  Meanwhile, I started a pot of water to boil, and then cut the veggies up.

When the chicken was done, I brought it back inside and tented it with some tin foil.  It is a perfect way for meat to stay hot and juicy, and meat should always “rest” for 10-20 minutes prior to serving.   Then I tossed the pasta into the water for its 10 minute boil time and sautéed the veggies in a bit of olive oil.  I seasoned the veggies with a bit of salt, pepper, red pepper flakes, and some basil.  Simple.

These are the veggies that I sauteed for dinner!

These are the veggies that I sautéed for dinner!

As the pasta finished cooking,  my son set the table.  It was, after all, Manners Monday, so we talked about table settings and appropriate dinner conversation topics.  In my home, while I cook the other family members (and even guests!) are helping to get the meal on the table.  Meals are, after all, a family affair, and all should be present and participating.  Setting the table, pouring water, placing napkins out…these are all necessary prior to the meal coming to the table.  Everyone pitches in.   And to keep the mood light and joyful, I always have music playing.

Okay, so next I drained the pasta, chopped up the chicken, finished sautéing the veggies and tossed it all together back in my big stock pot that the pasta cooked in.  Conserving dishes is important on most work nights!  We loaded up our plates and to the table we went.  Quick, nutritious, homemade, and voila!  A family meal, and moment, came together.  Try it.  What’s in your fridge?  What are you making for dinner?

Dinner!  Pasta and veggies with pesto, and crusty bread! Yummy and easy!

Dinner! Pasta and veggies with pesto, and crusty bread! Yummy and easy!