We had some great meals for dinner this week! One of the best parts about our dinners was that they offered us flexibility to change it up with the leftovers. Many of the components of the meals could be repurposed for totally different meals later in the week, which helped keep things fresh.

Monday night we had a send-off dinner for Zach at the Beachys’ house before he headed back to IU, and on Friday, we went to Bloomington for dinner with a couple friends. This left Sunday, Tuesday, Wednesday, Thursday and Saturday on the docket for our meal plan.

Sunday –

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Baked chicken, roasted red potatoes, green beans and corn on the cob.

Tuesday-

Chicken Caprese with green beans and side salads.
Chicken Caprese with green beans and side salads.

Wednesday – 

Taco salad: spinach, lettuce, fajita-style peppers and onions, chicken + salsa.
Taco salad: spinach, lettuce, fajita-style peppers and onions, chicken + salsa.

Thursday –

Clean out the fridge night! More taco salad stuff, chicken and potatoes for dinner.

Saturday –

Baked tilapia, cheddar biscuits and roast veggies.
Baked tilapia, cheddar biscuits and roast veggies.

Nathan pitched in the cheddar biscuits for the last meal, thanks to a recipe from Grandma Beachy. They were AMAZING! They are a copycat version of the cheddar biscuits at Red Lobster and seriously made the meal.

Here they are before baking:

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And after:

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He topped them with shredded cheddar cheese before baking, and then after baking, he brushed on melted butter mixed with garlic powder. Simple but so good, and perfect with our fish dinner!

Here are some ideas for ways that you could repurpose the leftovers to have new, different meals later in the week:

Roasted Red Potatoes + Fajita Peppers w/ Onions:
For a weekend breakfast, scramble up some eggs and toss in the peppers and onions. Top with shredded cheese or salsa if desired. Add the potatoes on the side for a nice hot breakfast in half the time it usually takes!

Fajita Peppers w/ Onions + Chicken:
These would work well in many Mexican dishes. If you have tortilla chips on hand, make your own nachos. If you have tortillas on hand, turn these into tacos or quesadillas in a skillet. Or, if you want to cook up some rice, make your own burrito bowl and top it with these.

Tomatoes + Mozzarella:
A Caprese side salad, drizzled with the balsamic vinaigrette, is a classic side at most Italian restaurants. Use up the rest of your mozzarella block and a juicy fresh tomato to add this to your meal. If you have leftover Italian marinated chicken, toss it on some noodles to go along with this. The flavors should work really well together!

-or-

Get some flatbread and pizza sauce. For a fun, simple dinner, toast up the flatbread after topping it with the sauce, tomato slices and mozzarella cheese. Sprinkle basil for good measure and voila! Margherita pizza from the house 🙂

These are just some of the ways that we used up our leftovers from the week, but we’re a fan of repeats, too. Why go changing something you like the first time, right? Having ideas for ways to eat everything is a great way to clear out the fridge and make room for next week’s dinners, though, which is exactly what we managed to do. I’d call that success!

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