Don’t forget to join us today for our free webinar, Healthier Home Cooking, or watch the recording at your convenience! I’m teaming up with scientific advisor Kit Broihier to help you streamline your week with great tricks for faster cooking. Try these recipes and tips for turning today’s dinner into tomorrow’s lunch or dinner.
This cheese-less pizza turns the average pizza night into one of your healthiest meals of the week! Kids and parents alike will be attracted to the beautiful color of this pizza that can easily be made gluten-free or even vegan (depending on the pesto used). Dice up extra bell peppers and summer squash for another dinner.
This well-liked recipe calls for half of a whole yellow onion. I suggest dicing the entire onion and saving the rest for a future recipe. If you are unable to find mushroom broth, low -odium vegetable broth is a good substitution.
Tired of cooking? You’ve earned a night (almost!) off. Grab the extra diced onions from your pot pie and peppers and squash from your Rainbow Pizza and sauté with a little olive oil. Follow these instructions for a quick and easy frittata! (Please note: this frittata recipe calls for asparagus, but you can skip this step and use the onion and vegetables you have on hand. Cheese is optional.)
It is well worth making extra of this delicious recipe. Leftover Brussels sprouts can be used in a variety of ways including just adding them to a simple salad on a busy night to turn that salad into something more.
When preparing the barley for this meal, make extra for a future meal. If you’re not a fan of cilantro, try mixing up the flavorings by playing around whichever fresh herbs you have on hand from other meals you’ve planned for the week.
A perfect use for the cilantro left over from the Beef, Mango and Barley Salad. While this recipe calls for scallions, I suggest substituting green onions (a very small change) and using the leftover onions for Black Bean Pizza.
Busy night? Grab your grill pan (or other skillet) and cook up some boneless, skinless chicken tenders. While the chicken cooks, put together a salad and warm up your leftover Brussels sprouts and barley. Voila! A balanced dinner in 10 minutes!
Ready for pizza again? Use the extra green onions from the Beef Mango and Barley Salad to make this crowd-pleasing, Mexican twist on traditional pizza. To make this gluten-free, simply use Cabot 50% Light shredded cheddar cheese and gluten-free pizza dough.