Cook Once, Eat Twice Healthy Dinners in a Hurry!
Getting a healthy dinner on the table during the work week can seem impossible. With the ease of take out, it can be tempting to ditch the apron and pick up the phone. Have no fear! Our tips will help you get a delicious dinner on the table two nights in a row and you only have to cook once.
What you’ll need to buy: Fresh tomatoes, bagged green salad, capers, ShopRite salsa, ShopRite kalamata olives, low-fat Ranch dressing, canned black beans, ShopRite no-salt-added corn, crushed red pepper flakes, whole-wheat spaghetti, fresh or frozen chicken breasts (defrosted), low-fat taco cheese.
Day1: Chicken Puttanesca: Grill or roast skinless chicken breasts, enough for two dinners (3-4 oz per person). Cover and refrigerate half for Day 2. Top the other half with chopped fresh tomatoes, capers, crushed red pepper flakes and sliced ShopRite kalamata olives. Serve with whole-wheat spaghetti and a green salad.
Day 2: Mexican-inspired Salad: Slice the leftover cooked chicken into a bed of green salad. Add drained and rinsed ShopRite no-salt-added canned corn and black beans, chopped tomatoes, and shredded low-fat taco cheese. Mix 1 cup of your favorite low-fat ranch dressing with ½ cup of ShopRite salsa for a zesty Mexican-inspired salad dressing, reserve half for later and refrigerate. For an added crunch, top salad with crushed baked tortilla chips.
Pack any leftovers into small plastic containers for lunch the next day!
What you’ll need to buy: Fresh white fish fillets, 1-2 fresh lemons, red onion, bagged shredded cabbage, 1 avocado, ShopRite 8” corn tortillas, brown or wild rice, frozen ShopRite steam-in-a-bag vegetables, leftover low-fat ranch-salsa mixture from Day 2 above.
Day 1: Mediterranean Fish: Bake or grill your favorite white fish (tilapia, cod, halibut, flounder) with lemon juice, 1-2 tsp olive oil and dried thyme – enough for two dinners (3-4 oz per person). Cover and refrigerate half for Day 2. Serve with brown or wild rice and 1 package of ShopRite Steam-in-bag veggies.
Day 2: Taco Night: Chunk left over white fish and reheat in the microwave. Add ¼ cup of fish to a ShopRite corn tortilla. Top with shredded cabbage, sliced avocado, diced red onion and leftover low-fat ranch-salsa mixture for a Baja twist on taco night!
Use left-over tortillas to make a sandwich for lunch or egg and cheese wraps for breakfast!
What you’ll need to buy: London broil, low-fat sour cream, tub margarine, ShopRite salsa, 100% whole wheat hamburger buns, Black Bear horseradish cheddar cheese, frozen ShopRite green beans, baking potatoes, yellow onions, fresh garlic
Day 1: Grill London broil rubbed with your favorite spices – enough for 2 dinners (3-4 oz per person). Slice and refrigerate half for Day 2. Serve with baked potatoes topped with low-fat sour cream, margarine or salsa. Defrost frozen green beans and sauté with garlic and olive oil.
Day 2: Fill 100% whole-wheat hamburger buns with reheated sliced London broil. Top with 1 slice Black Bear horseradish cheddar cheese and 2-3 slices grilled onions. Place sandwich in the oven to toast and melt cheese. Serve with a green salad.
Left over hamburger buns can be used to make sandwiches or pulse buns in a food processor to make whole-wheat fresh breadcrumbs!
We hope these dishes make it to your family dinner table soon! We promise that they will not disappoint!