If there is one thing I've gotten really good at since adding a toddler into the mix is how to make a meal go as far as possible. I love to cook, but just like everyone I don't always have the time to make 3 meals a day 7 days a week all from scratch and just like everyone I need to stick to a food budget and cooking all those meals would be quite expensive. So it is imperative that when I think up dinner ideas I also consider how they can transform into lunch, dinner, and even breakfast over the next couple of days. Here is an example of how different recipes start with dinner and go from there.
DINNER: Lemon-Mint Chicken with Couscous & Rosemary Fingerling Potatoes
Lemon-Mint Chicken
ingredients:
olive oil
fresh lemon juice
fresh mint - 1 tsp minced
salt & pepper
skinless boneless chicken breast enough to feed the family and have leftovers (make sure to buy good quality chicken breast, organic, free range. If you have had trouble getting your kiddos to eat meat it could be that it is too dry or overcooked. Shredding it also helps with texture.)
directions:
Preheat over to 400 degrees. Set an oiled rack (optional) in an aluminum foil-lined baking sheet. You may also bake directly on baking sheet.
In a small bowl, whisk together oil, lemon juice, mint, and salt and pepper to taste.
Put Chicken on prepared rack and drizzle with oil and lemon mixture. Bake, turning one, until chicken is cooked through and no longer pink in the enter, 12 - 15 minutes per side.
Couscous
ingredients:
golden raisins - 1/2 cup
unsalted butter - 1 tbsp
salt - 1/2 tsp to taste
ground cinnamon and cumin - 1/4 tsp each
Israeli couscous - 1 1/2 cups or enough to feed your family w/ leftovers
directions:
In a sauce pan over medium-high heat, combine 1 1/2 cups water, raisins, butter, salt, cinnamon, and cumin and bring to a boil. Stir in couscous, reduce heat to low, and simmer for 3 minutes. Remove from heat, cover, and let stand 5 minutes. Give a final stir and serve.
Rosemary Fingerling Potatoes ( or any small potatoes)
ingredients:
olive oil - 1 tablespoon
potatoes - enough to feed your family and for leftovers
fresh rosemary - 2 sprigs minced
salt & pepper
directions:
Preheat oven to 425 degrees. Cut potatoes into small cubes and place in a large bowl. Add olive oil, rosemary, and salt & pepper and toss. Place potatoes onto an oiled baking sheet and bake until tender 25 to 30 minutes.
Recommendation: Cook potatoes first, then allow the oven to cool down to temperature and bake the chicken. Leave potatoes on the stove top, covered, to keep warm.
Breakfast or Lunch: Egg, potato, & spinach scramble
Egg, Potato, & Spinach Scramble
ingredients:
leftover potatoes
eggs - enough to feed your family approximately 1 - 2 eggs per person. Beaten.
1/4 cup of fresh spinach finely chopped.
butter - 1 tablespoon
salt & pepper
cream cheese - 1 tablespoon
directions:
Heat butter in a fry pan over medium heat. Add spinach, salt & pepper, and saute until tender. Meanwhile in a bowl place the leftover potatoes and mash up with a fork to a fine consistency. Add eggs, potatoes, and cream cheese to the spinach and cook thoroughly until the eggs are no longer runny.
This can also be a great lunch idea and can also be turned into a burrito with some fresh salsa added.
Lunch or Dinner: Chicken, Mango, & Avocado Quesadillas
Chicken, Mango, & Avocado Quesadillas
ingredients:
whole wheat tortillas
vegetable oil
cheese (any kind you wish) 1 1/2 cups grated
shredded leftover chicken
ripened mango - 1 peeled, pitted, and sliced
ripened avocado - 1 peeled, pitted, and sliced
fresh cilantro - 1/4 cup chopped
mild fresh salsa or plain yogurt for serving (optional)
direction:
Preheat oven to 375 degrees. Brush tortillas with oil. Place tortillas, oil side down on a baking sheet, two at a time. Sprinkle each with one-quarter of the cheese, half the chicken, half the mango, half the avocado, half the cilantro, and another one-quarter of the cheese. Top each with 1 tortilla, pressing to adhere, brush top with oil.
Bake quesadillas until filling is heated through and edges begin to crisp, about 10 minutes. Using a large metal spatula, carefully turn each over and bake until bottom is crisp, about 5 minutes.
Transfer quesadillas to plates. Cut into wedges. Allow to cool before serving. (Wrap leftover quesadillas in plastic wrap and refrigerate for up to 3 days or freeze for up to two weeks)
Snack: Leftover couscous can be served cold with whole wheat pita bread for a great healthy snack.
Age Appropriate:
For those in various stages of eating you can simply puree, chop, and blend to make all these ingredients work your own little one. 9 to 12 months - simply put the chicken into a food processor and grind into the appropriate consistency add the mango for a different flavor, the potatoes can be mashed as well. Babies (6 to 9 months) may be too young for chicken, but pureed mango, and avocado are always a hit.
I hope these ideas will make you think differently about taking the time to prepare a homemade meal for you family. If one meal can easily be transformed into numerous meals you will save time, money, and frustration.
Bon Appetit!!
No comments:
Post a Comment