Make it Once, Eat it Twice: Salmon and Quinoa Salad

Planned overs from dinner for lunch yesterday.

Combine in large bowl:

1 cooked salmon fillet, chopped

1 c. cooked quinoa

1/2 c. roughly torn fresh spinach

1/2 c. frozen mango chunks, thawed

Splash or two of olive oil

Add salad dressing of your choice. Serves one

 

 

Make it Once, Eat it Twice with Salmon Fillets

I’m becoming a huge fan of this cooking style, particularly when I’m time-strapped or energy-depleted.
Enjoy!

Each meal serves two and both are minimally prepared

First Meal

Salmon with a Maple Soy Glaze, Rice and Frozen Vegetables

Prepare rice – I use a rice cooker –
Fill bottom of rice cooker with water.
Add 1 cup rice and 1 cup water each to the basket that is placed inside the cooker. Stir. Plug it in and set the timer to 30 minutes.

Salmon:

4. frozen salmon fillets (no need to thaw first)*
2 T. each Soy Sauce and Maple Syrup
1 tsp. each ginger and garlic

Preheat oven to 450. Lay salmon fillets in a large casserole dish. Combine soy sauce, maple syrup and ginger and garlic in a small bowl. Pour over salmon. Bake in oven for approximately 18 minutes.

The rice and salmon dishes each provide four servings. Serve with steamed stir fry vegetables.

Meal Two

Reserve half the rice and two of the salmon fillets. Cut the salmon fillets up into small pieces, combine with the rice, and add some stir fry vegetables – place in a non-stick frying pan with some water, soy sauce, ginger and garlic. Fry for a few minutes until the vegetables are thawed and the rice and salmon are heated through.

*Thawed chicken breasts would also work; cook until no longer pink inside and the juices run clear.

Make it Once, Eat it Twice: Cheater Chili and Taco Salad

Make it once, eat it twice–two meals for the effort of one.

Cheater Chili and Taco Salad

Meal #1 – Cheater Chili

One, 642 ml jar of chunky salsa, as hot as you like

1 1b. ground beef

1 19 oz. can beans, rinsed and drained

1 tsp. garlic

1 – 2 T. chili powder

Brown ground beef than add salsa, beans and spices.  Simmer about 10 minutes or until heated through.  Serve with buns or taco chips.

Take the leftover chili and turn it into

Meal #2 – Taco Salad

Chop up some tomatoes,  peppers,  lettuce and shred some cheese and placing all of these ingredients in individual serving bowls.  Re-heat the leftover chili.  Assemble the salad by starting with taco chips, chili, the vegetables and the cheese.  Serve with additional salsa, sour cream, and guacamole.

OLE.