Slache Posted October 18, 2016 Share Posted October 18, 2016 I'm looking for 2 kinds of recipes. 1. Quick, easy and healthy. 2. Large enough to make leftovers and healthy. Thanks! 1 Quote Link to comment Share on other sites More sharing options...
Amy in NH Posted October 18, 2016 Share Posted October 18, 2016 You can double any recipe to make enough to have leftovers. When I think quick easy meals, that requires the prep steps to have already been completed. So, I might spend an evening making 10lb of homemade meatballs for the freezer, then it takes only 15 minutes to heat and serve with pasta or rice and a quick sauce from canned and jarred ingredients. Or buying bagged salads or squash that is already peeled and chopped. Throwing stuff into the slow cooker is always quick. 2 Quote Link to comment Share on other sites More sharing options...
Junie Posted October 18, 2016 Share Posted October 18, 2016 Pasta Casserole -- Layer (2 layers each) cooked pasta (we use gf spirals), spaghetti sauce, turkey pepperoni and cheese in a large casserole dish. Bake at 375 for about 30 min. (or until cheese is melted). 1 Quote Link to comment Share on other sites More sharing options...
Junie Posted October 18, 2016 Share Posted October 18, 2016 And here's a vegetarian lasagna recipe that I want to try. You would probably also like other recipes on this channel. 1 Quote Link to comment Share on other sites More sharing options...
Okra Posted October 18, 2016 Share Posted October 18, 2016 (edited) This doesn't quite fit your bill of leftovers, but it is easy, quick, and healthy. Black bean and corn quesadillas http://www.budgetbytes.com/2012/02/hearty-black-bean-quesadillas/ Here's another one of our favorite healthy dishes. Super easy. Zesty Quinoa with black beans and tomatoes. http://allrecipes.com/recipe/229156/zesty-quinoa-salad/ Edited October 18, 2016 by Okra 1 Quote Link to comment Share on other sites More sharing options...
mmasc Posted October 18, 2016 Share Posted October 18, 2016 In the crock: 4-5 chicken beasts 1 small can tomato sauce 1 cup salsa 1 pkg taco seasoning (or your own homemade) Cook on low 6-8 hours. Shred the chicken. This goes a long way and can be served as tacos, quesadillas, on top of a taco salad, with brown rice and beans, etc. It freezes great! I freeze in portions that will make one meal for my family. It always tastes just like it did the day I made it. 1 Quote Link to comment Share on other sites More sharing options...
3 ladybugs Posted October 18, 2016 Share Posted October 18, 2016 I would suggest you cook your proteins for the week on Sunday (or a day that hubby is around) and then transforming it during the week. That is what I have been doing and it is working well. I make all sorts of things with the protein. That way I only have to focus on the side or the veggie, during the week. An example: Last week my husband grilled 4.5 lbs of chicken breast. We had: Chicken breast with rice and a salad Chicken hand pies (my family goes nuts for pies so we had this twice) I threw some chopped chicken in with tortillini and sauce. Chicken stir fry (just used frozen stir fry veggies, some asian seasoning - McCormick makes one, and soy sauce - or the like) I think that is where we ran out. This week we have pork tenderloin that I cooked yesterday. Tonight I am thinking of doing another stir fry as we have some brown rice that should be eaten. I would like to turn the rest into a dairy free, casserole with spaghetti squash. Not sure what else I will throw in there. Maybe mixed veggies and some mushrooms. Egg works as a good binder. If you do dairy this is easier but it isn't hard when you don't. Tenderloins are smaller then 4.5 lbs so I imagine Thursday I will be cooking another protein. Maybe skirt steak to mix it up again. I do know that Sunday DH will grill up some more chicken and I will have fun again. :) 1 Quote Link to comment Share on other sites More sharing options...
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