If you’re like me, I enjoy cooking but get tired of it every now and then. I want something quick, easy, and healthy without a lot of clean-up. Sound familiar? By planning to use part of one meal for a second night’s dinner, you’ll spend less time cooking, shopping, cleaning up and avoid grabbing a pizza or fast food out of convenience. You can also use meal #2 for lunch ideas. The following recipes are meant to give you a starting point for meal planning and don’t include precise quantities. Those will vary by individual and lifestyle.
Meal #1: Grilled Chicken, Baked Potatoes, and Steamed Broccoli
Cook double of everything to use as leftovers for meal #2.
Meal #2: Stuffed Potatoes
- Slice baked potatoes from meal #1 length-wise and scoop out the potato (leaving the skins intact) into a bowl.
- Mix with chopped broccoli, low-fat milk, diced chicken and salt and pepper to taste. Mix in salsa for extra flavor.
- Fill empty potato skins with mixture and top with shredded mozzarella, or other low-fat cheese.
- Bake at 350 for 10-15 minutes or until cheese is melted.
Meal #1: Pasta with Ground Beef and Salad
Brown double the amount of lean 93% ground beef and save half for meal #2.
Meal #2: Sloppy Joes
- Over medium heat sauté garlic and diced onion. Stir in cooked ground beef, kidney beans, catchup, mustard, brown sugar, and salt and pepper.
- Turn stove to low and let simmer for 10 minutes.
- Serve on toasted wheat buns/bread or to cut calories serve on a bed of chopped romaine lettuce.
Meal #1: Pan-Seared Steak, Mixed Veggies, and Lime-Cilantro Rice
Cook double meat and rice for meal #2. For rice, mix lime juice and chopped cilantro into cooked brown rice.
Meal #2: Steak Teriyaki Stir Fry
- Heat frozen stir-fry veggies over medium heat in 2 tablespoons of low-sodium soy sauce. Add sliced steak and stir until heated, about 4-5 minutes.
- Reheat rice in microwave or on stove top.
Top rice with veggie-steak mixture and drizzle with teriyaki sauce.