Meg's Meal Planning

leftovers

Week of June 21st

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This was my third week doing a CSA. This week I recieved arugula, romaine lettuce, sugar snap peas, bok choy, and cherries.  Click here to see everything I made with these items. 

Monday– Soup with asian noodles, steak, mushrooms, and bok choy. My second time cooking with bok choy, and this recipe did not disappoint. I don’t normally make soup in the summer, but I made an exception for this. The flavors blended great together! And there was enough left over to enjoy another night! See wha else I made with bok choy. Click here! 

Tuesday– Turkey burgers stuffed with gorgonzola cheese, topped off with mushrooms. The cheese made every bite good! We had left over mushrooms in the fridge from Monday night’s dinner, so I sautéed them on the stove and added them to the burger.

Wednesday– Ground turkey tacos with black bean and corn salsa. I used the leftover ears from last week’s friends BBQ. I cut them off the cob, added black beans, avocado, fresh cilantro, and tomatoes. Seasoned with olive oil, lime juice, and salt. I made the salad up in advance on Sunday but didn’t add the avocado until I was ready to serve it.

Black Bean and corn salsa

  • 3/4 can black beans, rinsed and drained
  • Two ears cooked corn, corn cut off cobb
  • 1-2 large tomatoes, seeded and diced
  • 2-3 pieces green onion
  • Fresh cilantro, chopped
  • 1 avocado, diced
  • Lime juice to taste
  • Olive oil to taste
  • Salt

Mix all ingredients in a large bowl, stir until blended, serve immediately. (If making in advance, don’t add the avocado until ready to be served).  

Thursday– Left over bok choy soup! Sorry no new idea tonight! Sometimes ya just gotta go with the leftovers!

Friday– Blueberry chicken with side of grilled snap peas. Another one of those Say What Meals?!?!?! I had to convince my husband to give it a shot. The broken down blueberries makes for a nice summery dinner dish! 

  

The next two weeks will be very busy! I’m celebrating my one-year wedding anniversary, welcoming my sister home from Australia, and going on vacation! So I’m taking the next two weeks off from blogging about my meal plans. But be sure to follow me on Instagram at megsmealplanning to view pictures of my food adventures for the next two weeks! See you all again on July 12th! 

Fried rice with leftover Mother’s Day ham

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Yesterday was an amazing day celebrating our moms with plenty of food!  For the Mother’s Day recap, click here. After everyone went back for seconds or thirds, there was still some leftovers, which I was secretly hoping for so it would give me a night off from cooking this week! So after packing up a to-go box for my brothers, I had about 6 slices of ham left over. Perfect!  That’s enough to reheat one night for dinner for the hubs and me, and it left me with just enough to make fried rice for lunch!

At first I thought ham in fried rice would be a little strange, but who cares! Fried rice is one of those great versatile meals that you can add just about any leftover protein – chicken, steak, shrimp, etc. – and make a full meal out of it.  It has all three components – protein, startch, and vegetables. If you use brown rice and low sodium soy sauce, it gets even healthier! YAY! I didn’t have any peas, so I used brocolli instead.

 

 

Chop garlic, carrots, and broccoli

 

 

Cook veggies in frying pan

 

 

Push veggies to side, add egg , and scramble

 

 

Add cooked rice and ham, heat through

 

Ingredients                            Serving size – 2      Prep time – 15 mins     Cook time – 20 mins

  • 2-3 garlic cloves, minced
  • Sesame oil
  • 1/2 cup carrots, shredded or chopped into tiny pieces
  • 1/2 cup raw broccoli, chopped into tiny pieces
  • 1 egg, beaten
  • 1 tablespoon low sodium soy sauce
  • 1/2 cup brown rice
  • 2 slices cooked ham – or any type of protein

1. Cook rice according to packaged directions

2. While rice is cooking, heat large frying pan over medium-low heat. Add 1/2 tablespoon sesame oil to pan. Then add garlic, carrots, and broccoli. Cook until tender, about 5 mins, stirring frequently.

2. Push veggie mixture over to the side of the pan and add another 1/2 tablespoon sesame oil.  Add the egg and scramble it

3. Mix veggie mixture into eggs and add cooked rice, soy sauce, and ham. Turn heat to low and allow to cook until heated through.

Perfect lunch serving for me and hubby!