This post is sponsored by Cook Smarts
It’s been a while since I’ve blogged about Cook Smarts, but I’m still loving the service! We started using it full time at the beginning of 2014 and 9 months later we still use it at least 2 of the 4 weeks of the month. Travel and summer unpredictability have meant a few more meals thrown together at the last minute then I’d like. The Cook Smarts weeks are always the most fun and least stressful!
One of the best parts of Cook Smarts for our family is the leftovers. Each recipe makes 4 servings, so between two adults and a toddler, we usually eat 3/4 of the servings at dinner. The rest is transformed into some kind of delicious lunch. My default lunch is a salad with something on top, and it makes my day when I have something a little more gourmet to eat. And leftovers often require very little noontime cooking!
Here are a few of our recent dinners turned into delicious leftovers for lunch.
BALSAMIC CHICKEN KEBABS
This recipe was super easy and served over a tasty orzo salad. We used some juicy summer tomatoes and high quality balsamic vinegar to really amp up the flavor. Oh and peppers instead of onions…cause it’s me!
The next day I stuffed the leftover kebobs and some orzo into a whole wheat pita along with some arugula and Greek yogurt. Made for a perfect lunch!
A few nights later I needed a quick dinner on a rather chilly summer night and opened a box of creamy tomato soup. I filled it up with leftover orzo and chicken and topped it off with some goat feta.
BBQ TOFU SANDWICH
Another night we made these awesome BBQ tofu sandwiches. The tofu was marinated in a homemade BBQ sauce and then grilled. We served them on Honey Whole Wheat rolls with corn on the side.
I had my girlfriends over for lunch the next day and turned the leftover tofu and corn into an awesome salad topper. They were joined with other leftovers like grilled eggplant, avocado, candied pecans and a homemade dressing.
Salads for all!
This may have been the best salad I’ve eaten all summer.
CHICKEN BREASTS AND OLIVE TAPENADE
This recipe is one of my favorites from the very first time I tried Cook Smarts, so I brought it back into rotation. The tapenade is made in advance, so dinner comes together in a flash, and the melted cheese on top of the chicken brings a whole new level of savory.
As leftovers, I sliced the chicken and tucked it – along with another half slice of cheese – into a local corn tortilla. A few minutes under the broiler, and I had one gourmet quesadilla!
Served with salad topped with leftover roasted parsnips and some watermelon on the side.
Having leftovers on hand to morph into delicious lunches has really helped me save time and money this year. I can’t say how nice it’s been to have quicker lunches with a little one who always needs to be served first. Cook Smarts also often gives leftover suggestions (like the kebobs into a pita), so that helps for thinking ahead too!
I know a lot of you have tried Cook Smarts and loved it, but for those of you who have yet to delve into some meal plans, you can get 20% off with the code kerfsept from now till Sunday, September 21.
And if you’re not ready to commit, Jess has just unveiled new free sample meal plans this fall, so there’s no reason not to give ‘em a try.
Thanks to Cook Smarts for sponsoring this post.