With this #DinnerTonight #LunchTomorrow meal plan, cook once and eat twice by using your leftovers to make quick & easy lunches for the next day. By making a little extra at dinner each night and packing it up in advance, you'll give yourself at least 10 extra minutes each morning to enjoy a cup of coffee and ease into the day. Plus, having lunch all ready to go guarantees you'll have a healthy meal to look forward to that's much cheaper than a pricy takeout lunch. Try out the leftover-lunch combos in this plan or make your own tasty creations.
Cook extra chicken, sweet potato and Brussels sprouts when you make this easy sheet-pan dinner so you have enough for a satisfying salad for lunch tomorrow. Make a simple Balsamic Vinaigrette dressing to drizzle on top.
Chop leftover chicken, sweet potato and Brussels sprouts and pile on top of mixed greens. Dress with the Balsamic Vinaigrette and top with crumbled goat cheese, dried cranberries and toasted pecans.
Cook an extra salmon fillet at dinner and set aside extra slaw to use in tomorrow's super-easy spicy salmon sandwich. Make a spicy mayo for the sandwich by combining 1 Tbsp. mayonnaise with a generous squirt of hot sauce.
Slice and toast a whole-wheat roll and spread each side with the spicy mayo. Place the salmon fillet and a big spoonful of the crunchy slaw in the roll and enjoy.
You'll use most of the same ingredients in tonight's dinner to prep the fixings for tomorrow's Mediterranean pita-pocket lunch. Make a chickpea mash by combining 1/2 cup chickpeas, 3 or more chopped Kalamata olives, a drizzle of olive oil and some freshly ground pepper. Chop extra cucumber, tomato and lettuce and set aside some of the green goddess dressing. Refrigerate the chickpea mash and prepped veggies overnight and wait to build the sandwich until tomorrow so it doesn't get soggy.
Cut a pita round in half and spread the green goddess dressing inside. Divide the chickpea mash and chopped veggies between the 2 pita pockets.
Simply cook a serving of whole-wheat rotini or other tube pasta tonight and combine with the leftover Broccoli with Balsamic Mushrooms to make a veggie-packed pasta for tomorrow's lunch.
Reheat the pasta and vegetables and top with shredded Parmesan cheese and a drizzle of olive oil.
Save a serving of both the pulled pork and the onion & cucumber salad and refrigerate overnight. This tangy combo make the perfect filling for crisp lettuce wraps for tomorrow's lunch.
Serve the pulled pork in large lettuce leaves. Top with the Vidalia Onion & Cucumber Salad and hot sauce for an extra kick.