Tag Archives | reincarnating the leftover

Salmon Salad Croissants &Warm Spinach Salad

By on January 18, 2012 in Complete Family Dinner, Entrees Recipe, Recipes, Reincarnating The Leftover, Salad Recipes

Reincarnate The Leftover

This is the perfect recipe to make with leftover cooked salmon, like our Herb Baked Salmon.

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Salmon Salad Croissants &Warm Spinach Salad

Salmon Salad Croissants &Warm Spinach Salad

Ingredients

  • 1. onion, red- 1, peeled and sliced in half
  • 2. cooked salmon- 12 oz.
  • 3. capers- 3 tablespoons
  • 4. croissants- 1-2 for each person, sliced in half length-wise
  • 5. baby spinach lettuce- 1 16 oz. pre-cut ready-to-eat bag
  • 6. rasberry vinaigrette dressing- 1 small bottle
  • 7. bacon bits, real- 4 oz. or cooked bacon, crumbled
  • 8. dried sweetened cranberries- 8 oz.
  • STAPLES
  • 9. eggs- 2
  • 10. mayonnaise- ¼ cup
  • 11. lemon juice- 1 tablespoon
  • 12. salt

Instructions

    Salad
  1. Boil eggs until hard boiled then set aside in cold water to cool.
    2. Croissants
  2. Mince one onion half, reserving second half.
  3. Place salmon in mixing bowl and use fork to shred.
  4. Add minced onion, capers, mayonnaise and lemon to mix well.
  5. Season with salt to taste.
  6. Place salmon mixture on croissants and top with a few spinach leaves.
    7. Salad
  7. Slice the reserved onion half into very thin strips.
  8. Peel and slice hard boiled eggs into ¼ inch slices.
  9. In measuring cup or gravy boat, heat dressing in microwave until slightly warm, approximately 30 seconds.
  10. Place spinach in salad bowl.
  11. Top with onion slices, egg slices, bacon bits and cranberries.
  12. Drizzle with warm dressing.
  13. Toss.
https://tonispilsbury.com/salmon-salad-croissants-warm-spinach-salad/

Reincarnating The Leftover

This recipe is made with leftovers from our Herb Baked Salmon:

Herb Baked Salmon Recipe

 

Meal Planning For Busy Families

Weekly Meal Plan

The Organized Cook Weekly Meal Plan System

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Herb Baked Salmon with Garlic Herbed Mashed Potatoes & Glazed Baby Carrots

By on January 18, 2012 in Complete Family Dinner, Entrees Recipe, Gluten Free, Recipes, Reincarnating The Leftover

Healthy Family Dinner Recipe

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Herb Baked Salmon with Garlic Herbed Mashed Potatoes & Glazed Baby Carrots

Herb Baked Salmon with Garlic Herbed Mashed Potatoes & Glazed Baby Carrots

Ingredients

  • 1. salmon filet- 1 1/2 - 2 lbs (will need more if making extra for Salmon Salad Croissants)
  • 2. lemon- 1, sliced into thin slices
  • 3. potatoes, russet or gold- 2-3 large, peeled and diced into chunks
  • 4. garlic- whole clove, peeled
  • 5. sour cream- 1 cup (8 oz.)
  • 6. baby carrots- 1lb ready-to-eat bag
    • STAPLES:
    Salmon:
  • 7. butter- 3 tbspns
  • 8. olive oil- 2 tbspns
  • 9. minced garlic- 1 tspn
  • 10. dried dill- 1 teaspoon (or fresh)
  • 11. salt
    • Potatoes:
  • 12. butter- 3tbspns
  • 13. salt
  • 14. Carrots:
  • 15. butter- 2 tbspns
  • 16. brown sugar- 2 tbspns
  • 17. salt
  • 18. dried parsley

Instructions

    Salmon can be marinated ahead of time, covered, from 2-3 hours to overnight.
    Marinade:
  1. Melt butter in measuring cup or microwave-safe bowl.
  2. Add olive oil and garlic then mix well.
  3. Place salmon in large shallow baking dish; make sure salmon is clean and patted dry.
  4. Pour butter mixture over salmon.
  5. Season with dill.
  6. Place lemon slices over the top.
  7. If marinating ahead of time, cover the salmon and place in refrigerator to marinate.
    8. Dinner Time:
    Salmon:
  8. Heat oven to 375⁰.
  9. Bake salmon, uncovered, until brown on top, approximately 25-30 minutes.
  10. For a crispy top, turn oven from bake to broil during last 5 minutes of cooking.
    11. This salmon recipe can also be cooked on the grill.
    Potatoes:
  11. Boil potato chunks together with garlic cloves in salted water until tender, approximately 20 minutes.
  12. Drain water; add butter, sour cream and salt to taste.
  13. Mash well with a potato masher.
    14. Carrots:
  14. In medium skillet bring carrots, ½ cup water, butter and brown sugar to a boil.
  15. Once boiling, cover and reduce heat to simmer until most of water is absorbed, approximately 15 minutes.
  16. Season with salt and dried parsley.
https://tonispilsbury.com/herb-baked-salmon-with-garlic-herbed-mashed-potatoes-glazed-baby-carrots/

 

Reincarnate The Leftover

Salmon Salad Croissants Recipe

Weekly Meal Planning For Busy Families

Weekly Meal Plan

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Sesame Baked Chicken &Thai Coconut Rice with Peppered Green Beans

By on January 1, 2012 in Complete Family Dinner, Entrees Recipe, Recipes

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Sesame Baked Chicken &Thai Coconut Rice with Peppered Green Beans

Sesame Baked Chicken &Thai Coconut Rice with Peppered Green Beans

Ingredients

  • boneless skinless chicken thighs- 4-6 lbs
  • long grain rice- 1 cup
  • coconut milk- 1 15oz. can
  • green beans, fresh- 1 lb, cleaned and trimmed
  • red bell pepper- 1, diced (you only need half, so store half of diced bell pepper for other like in Weekly Meal Plan
    • STAPLES
    Chicken:
  • soy sauce- ¼ cup
  • minced garlic- 1 tbspn
  • sesame oil- 2 tbspns
  • sesame seeds
    • Rice:
  • 12. ground ginger- 1 tspn
    • Green Beans:
  • 13. minced garlic- 1 tbspn
  • 14. soy sauce- 3 tbspns
  • 15. sesame seeds

Instructions

    For best results, marinate chicken ahead of time- from 2-3 hours to overnight.
    To Marinate:
  1. In a small bowl or large measuring cup, combine soy sauce, garlic and sesame oil; mix well
  2. Place chicken in a shallow baking dish or large zip-top baggie
  3. Pour marinade over chicken to coat evenly
  4. Cover or seal chicken and place in refrigerator marinate (if using a baggie, place on a large plate to avoid dripping)
    5. Dinner Time:
    Chicken
  5. Heat oven to 375⁰
  6. Place chicken on large baking sheet
  7. Sprinkle evenly with sesame seeds
  8. Bake until chicken is cooked thoroughly and begins to brown on top, approximately 35-40 minutes
  9. For a crispy top, turn oven to Broil for the last 7 minutes of cooking
    10. Rice
  10. In large saucepan, combine rice, ginger and coconut milk
  11. Bring to boil over high heat
  12. Once boiling, cover and reduce heat to low to simmer until water is absorbed; approximately 35 minutes
    13. Green Beans
  13. Fill bottom of medium skillet with water about ½ inch deep
  14. Add green beans, bell pepper and garlic
  15. Bring to boil over medium high heat
  16. Once boiling, reduce heat to low and let simmer for one minute
  17. Drain waters and transfer to serving dish
  18. Sprinkle with soy sauce and toss
  19. Season with sesame seeds
    20. Reincarnate The Leftover
  20. If there's any leftover chicken, pull chicken off bone and store in airtight container in the refrigerator to make Chinese Chicken Salad
https://tonispilsbury.com/sesame-baked-chicken-thai-coconut-rice-with-peppered-green-beans/

 

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The Organized Cook Weekly Meal Plan System

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What’s For Dinner This Week

By on November 27, 2011 in Making Dinner

Meal Planning for Busy Families

The last Thanksgiving dish has been washed, dried and put away for next year, and the last of the leftover Thanksgiving turkey is finally gone.

It’s time to start a new week and a new Weekly Meal Plan from The Organized Cook.  This week we’re catering to our “Picky Eaters” with a dinner menu this week that includes fun and simple recipes sure to win even the pickiest of eaters over.

Meal Planning Monday

Meal Planning Monday

Monday: Crunchy Ranch Chicken Tenders with Baked Mac & Cheese and Carrots & Celery Ranch Crayons

 

Tuesday

meal planning

Tuesday: Mini-Me Turkey Burgers with Cheesy Broccoli Rice

Wednesday

meal planning monday

Wednesday: Chicken Parmesan and Spaghetti with Butter Sauce

Thursday

meal planning monday

Thursday: Beef Soft Tacos with Tomato Fried Rice

Friday

meal planning monday

Friday: Turkey Meatballs & Spaghetti with Mini Thin-Crust Pizzas

Meal Planning for Picky Eaters

Cooking tips for “picky eaters” is a common question I get as discussed in my post Meal Planning for Picky Eaters.  What’s great about our Picky Eaters Weekly Meal Plan is that adults enjoy these simple recipes as well.

Reincarnating The Leftover and Reusing Time

This menu includes recipes that use a cooking method I like to call “Reincarnating The Leftover”.  Our Monday night’s Crunchy Ranch Chicken Tenders later are reincarnated into our Chicken Parmesan.  Remaining tortillas from Thursday’s Beef Soft Tacos become the crust for Friday’s Mini-Thin Crust Pizzas.

Our cooking time has double its value this week when we steam rice to use half in Tuesday’s Cheesy Broccoli Rice and the other half on Thursday for Tomato Fried Rice.

By using ground turkey on Tuesday to make both Mini-Me Turkey Burgers and meatballs, Friday night dinner is a cinch when we used cooked meatballs in our Turkey Meatballs & Spaghetti.

I can use all the extra time I can get preparing for the holidays and this menu will help keep me on track by cutting my dinner preparation time down to just minutes later on in the week.

Weekly Meal Plan

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Subscribe to The Organized Cook

It’s not too late to get this week’s Picky Eaters Weekly Meal Plan; subscribers have already received their menu, grocery shopping list, recipes and cooking instructions in one meal plan by email.  Not a subscriber to The Organized Cook Weekly Meal Plan System?  Subscribe now:

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Test Drive

Want to test drive The Organized Cook?  Simply leave a comment below and tell me about your “dinnertime rut” challenges and we’ll send you the Picky Eaters Weekly Meal Plan for free!

picky eaters

 

 

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