These dinners pull double duty in busy households
Serve up a crowd-pleasing main dish tonight, then transform the extras into inspired lunches or dinners tomorrow. Bonus: you can cook the make-ahead steps whenever you have time.
Shrimp and Bell Pepper Fajitas
A simple skillet supper makes quick work of getting dinner on the table — and sets you up for a future meal of pasta salad with feta cheese, chilled Asian noodles, or a flavourful frittata.
MAKES 6 SERVINGS PLUS LEFTOVERS
4 tablespoons olive oil, divided 2 medium yellow onions, thinly sliced (about 4 cups) 1½ teaspoons salt, divided 1 teaspoon cumin 1 tsp chili powder 4 bell peppers, cored and thinly sliced (about 4 cups) 2 pounds shrimp, fresh or thawed, peeled and deveined 1 lime, juiced 12 to 15 small tortillas 2 avocados, sliced Sour cream
Active time 25 minutes; total time 25 minutes
1. Place a large skillet over mediumhigh heat and add 2 tablespoons olive oil. Once the oil is hot, add the sliced onion, ½ teaspoon salt, cumin and chili powder; sauté until translucent and starting to brown, about five minutes. Add the peppers and another ½ teaspoon salt; sauté five to eight more minutes or until peppers are soft. Transfer peppers and onions to a large bowl.
2. Return the skillet to heat and add remaining 2 tablespoons olive oil. Add the shrimp, toss to coat, and sprinkle with remaining ½ teaspoon salt. Cover, stirring halfway through, until shrimp are cooked through, six to eight minutes. Add lime juice and stir, then stir in peppers and onions to warm through. Serve with warm tortillas, avocado slices, and sour cream.
Per serving: 335 calories, 19 grams protein, 16 g fat (3 g saturated fat), 32 g carbs, 8 g fibre, 6 g sugar, 408 milligrams sodium
Then try ...
Orzo Pasta Salad with Shrimp: Mix 1 cup cooled shrimp-and-bellpepper mixture with 1 cup cooked orzo and ¼ cup crumbled feta cheese for an individual pasta-salad serving.
Shrimp and Bell Pepper Frittata: Stir together 2 cups diced cooled shrimp-and-bell-pepper mixture with 6 eggs and ½ cup shredded cheddar cheese. Pour into a greased baking dish and bake 25 to 28 minutes at 375 F. Slice and serve alongside greens.
Chilled Peanut Noodles with Shrimp: Top rice noodles with shrimp-and-bell- pepper mixture, chopped peanuts, soy sauce and cilantro.
Baked Turkey Meatballs with Couscous Salad and Feta Sauce
A large batch of moist turkey meatballs tops a simple couscous salad one day and then transforms into quick pizzas, crowd-pleasing pasta, or lettuce wraps the next.
MAKES 6 SERVINGS PLUS LEFTOVERS (ABOUT 17 MEATBALLS)
Meatballs 1 medium yellow onion, peeled and halved 1 garlic clove, peeled 1 cup dry bread crumb 1 teaspoon salt 1 tsp ground black pepper 2 eggs 1/3 cup fresh parsley leaves 2 pounds ground dark-meat turkey Couscous Salad 1¼ cups dry uncooked couscous 1 pint cherry tomatoes, halved 2 cucumbers, chopped 2 tablespoons red-wine vinegar ¼ cup extra-virgin olive oil Feta Sauce 4 ounces crumbled feta cheese ½ cup whole-milk yogurt ½ teaspoon lemon zest 1 tbsp lemon juice ½ tsp finely chopped fresh oregano (or ¼ tsp dried)
Active time 35 minutes; total time 35 minutes
1. Heat oven to 400 F and lightly oil a baking sheet. Place onion and garlic into a food processor to finely chop. Add the rest of the ingredients for the meatballs, stopping to scrape down the sides of the bowl as needed. Shape into golf-ball-size balls (about 3 ounces each) and place on the prepared baking sheet. Bake 25 minutes or until a meat thermometer inserted into the centre registers 160 F.
2. Meanwhile, prepare couscous according to package directions. Transfer to a medium bowl and stir to cool.
3. Add cherry tomatoes and cucumbers to the couscous. In a small bowl, whisk together red-wine vinegar and olive oil. Pour over couscous and toss to combine.
4. Combine feta, yogurt, lemon zest, lemon juice and oregano in a blender until smooth. Serve the meatballs over couscous salad and drizzle with sauce.
Per serving: 496 calories, 34 grams protein, 18 g fat (6 g saturated fat), 49 g carbs, 4 g fibre, 7 g sugar, 691 milligrams sodium
Then try ...
Baked Pita Pizzas: Layer marinara, shredded mozzarella, and sliced
meatballs on pita bread rounds. Bake five to seven minutes at 375 F to warm. Spaghetti and Turkey Meatballs: Reheat leftover meatballs in jarred sauce, and serve with spaghetti and Parmesan.
Greek Lettuce Wraps: Dice meatballs and serve inside large Bibb lettuce leaves topped with couscous salad, kalamata olives and feta sauce.
Jasmine Rice and Red Lentil Bowls with Tahini Sauce
Up your grain-bowl game with rice, lentils and mix-and-match toppings.
Use the leftovers for a creamy soup, a zesty hummus or a produce-packed wrap.
MAKES 6 SERVINGS PLUS LEFTOVERS
1½ tablespoons olive oil 4 medium yellow onions, thinly sliced (about 5 cups) 2 cups dry jasmine rice 2½ cups red lentils 2-3 avocados, cubed 2 cups shredded carrots Tahini Sauce ½ cup tahini 2 garlic cloves, minced ¼ cup lemon juice (from about 2 lemons) 1 teaspoon ground cumin ½ tsp salt
Active time 35 minutes; total time 35 minutes
1. Place a large skillet over mediumlow heat and add olive oil. Once the oil is hot, add onions and stir to coat. Cook, stirring occasionally and adding a splash of water if the onions start to stick, until the onions are deeply browned, 20 to 30 minutes.
2. Meanwhile, prepare rice according to package directions.
3. Bring 2 quarts water to a boil. Stir in lentils and cook seven to 10 minutes. Drain.
4. Blend tahini, garlic, lemon juice, cumin, and salt in a food processor.
5. Serve 2 cups each of the prepared rice and lentils with the caramelized onions, avocado, carrots, and tahini sauce.
Per serving: 544 calories, 16 grams protein, 26 g fat (4g saturated fat), 68 g carbs, 12 g fibre, 10 g sugar, 288 milligrams sodium
Then try ...
Creamy Red Lentil Soup: Add 3 cups lentils and 2 cups rice to a blender with 2 cups broth, 1 clove garlic, 1 tablespoon balsamic vinegar, 1/3 cup lemon juice, ½ teaspoon salt, and ½ teaspoon black pepper. Blend until smooth.
Red Lentil and Rice Hummus Blend: ½ cup each lentils, rice and tahini sauce with ¼ cup lemon juice until smooth. Serve with crackers or veggies, or as a sandwich spread.
Lentil and Rice Veggie Wrap: Mound an assortment of leftovers in the centre of a large tortilla, top with tahini sauce, baby kale or lettuce and wrap up.