Posts Tagged ‘leftovers’

Winner Chicken Dinner: Leftover Lunchbox

Sunday, January 5th, 2014
 

chicken teriyaki leftover lunch

As I mentioned in my last post, for 2014 I am trying to work in some new recipes whether original or inspired. As a family we were desperately longing for some new meals in the dinner menu rotation. While browsing Pinterest I came across the Baked Chicken Teriyaki recipe which is from a site called Grandmother’s Kitchen (please go visit for the recipe). It looked pretty easy so I thought I would try it out on my family. I am going to say this was a clear winner and my family has requested it be moved into our menu rotation.

I followed the recipe exactly! The only change I made was cutting the chicken breasts in half so I could shorten the overall cooking time! This recipe made enough chicken to feed everyone with leftovers for lunch (as you can see)! I served with mashed potatoes (I cook small potatoes whole and mashed with the skin on) and with zucchini. We spooned the teriyaki sauce leftover in the baking dish over everything! The whole meal made for a wonderful Sunday supper! It felt like we ate out except I did have to cook it! A pleasant side effect is that the whole house smelled fantastic!

Guess what? My lunch is all packed in my Easylunchboxes container for tomorrow, how about yours?

Sincerely,
Deb

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BBQ Quesadilla & Salad for the Office

Sunday, November 24th, 2013
 

bbq quesadilla & salad for work b

With two working parents it can truly be a challenge to figure out what we are going to eat each night. Common sense tells me having a plan is best whether a detailed menu for the week or simply a list of all the things I could make from what I have. Not only does this make certain my family has an economical and healthy dinner, it also helps to make certain Mom & Dad have lunch the next day. Leftovers for lunch can be a working parent’s best lunch friend! One of the meals that routinely make our regular menu cycle is the BBQ Quesadilla. Actually this is one of my 16 year old daughter’s favorite dinners. This meal is super simple to make and can be on the table in 30 minutes or so easily! I am going to give you instructions for the working parent “cheat” method!

BBQ Filling:

Sliced red & green peppers
Sliced onions (you can pre-chop and store your peppers and onions in a container on shopping day, then you’ll be ready to cook or buy pre-chopped)
Sliced, shredded or cubed cooked chicken (I cheat and use Perdue Chicken Shortcuts, again you’ll be ready to cook if your chicken is prepped in advance)
BBQ Sauce (use your favorite)
Salt & Pepper
Cooking spray
Optional Black beans

Also needed:

Shredded cheese (Mexican blend or your preferred)
4-6 large tortillas

Heat your frying pan on the stove then hit with a generous amount of cooking spray. Add your peppers and onions and stir fry until they begin to soften. Add in your cooked chicken, add salt and pepper then hit with some BBQ sauce. Add black beans now if you desire. I haven’t given a measurement for the sauce because you can add as little or as much as you want. I tend to make my filling slightly on the drier side but everything is well coated. Stir fry until well heated then remove from the burner. To assemble spray one side of a large tortilla lightly with cooking spray. Lay flat (cooking spray side down)and add some filling on top of half of the tortilla. Then add a generous handful of shredded cheese and fold the tortilla in half pressing down to be sure it stays closed. You should be able to assemble 4-6 quesadillas depending on how much filling you add to each one. Bake on a cookie sheet at 350 for about 7-10 minutes, flip each quesadilla over and bake for another 7 minutes or so, the cooking spray will help “fry and brown” the outside of the tortilla. Watch for the edges of your tortillas getting too brown and crisp! Remove from oven and allow to cool before slicing each tortilla into quarters or thirds if you prefer. Note: you can easily double this recipe if you have a large family or desire leftovers as I do! Serve with salad, salsa and sour cream.

To pack this meal for lunch I added a handful of salad to my Easylunchboxes first, with a generous amount of tomatoes.  I topped each salad with half of a quesadilla (I packed one for myself and one for my husband). To the smaller compartments I added broken tortilla chips and fresh mango cubes. I also packed a sour cream and salsa mixed dressing in a small container (not pictured). At lunch time you simply remove the quesadilla, heat then return to the container and top with the dressing. I actually heat the quesadilla on the lid of the container since it heats in seconds!

Sincerely,
Deb

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Leftover Lunchbox: [Pizza and Salad]

Tuesday, November 5th, 2013
 

garlic bread pizza and salad in easylunchboxes

Today’s lunch which I made for the grownups, is super simple! I started with dinner leftovers and threw in a little packing ingenuity! So simple actually it probably took me less than 5 minutes to pack!

So let’s start with the leftovers… Garlic Bread Pizza. It is just that, garlic bread made into pizza. I purchased the whole loaf of garlic bread at my grocer’s bakery department, already split and already topped with the garlic spread. I spread the bread with pizza sauce and topped with deli slices of provolone (you could use mozzarella and grated cheese instead of sliced provolone). WAIT… add topping if you want! It is then a small matter of baking until the bread is crisp and the cheese is melty! You certainly could make your own garlic bread very easily and it would definitely be a healthier option. This is however a great cheat for when you need to serve dinner really fast because you have some place to be (practice, game, open house etc). In my mind this certainly beats the drive-thru especially when paired with an easy salad!

In my EasyLunchboxes I packed:

  • A couple of good handfuls of a baby kale salad mix (I tossed some chopped walnuts on the mix). I used a pre-washed bag salad mix.
  • I topped the salad mix with my leftover pizza
  • I added my veggies for my salad in the larger of the 2 small compartments, in this case sugar snap peas, cucumbers and red peppers. After the pizza is eaten just toss the veggies on the salad mix. In a real subtle nod to this Italian style meal I patterned my veggies after the Italian flag! I even threw creamy Italian dressing in my mini dipper.
  • I finished this meal off with a red plum. I just washed it and sliced it.

If you have a heartier appetite do feel free to include an additional snack in a separate container! This was an easy dinner turned into an easy lunch! A win-win, right?

Sincerely,

Deb

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