Leftovers: the perfect “lazy” dinner

 

Everyone has been in that spot- it’s getting late on a weeknight and you have no idea what you’re going to eat for dinner. We get it, cooking can be a pain sometimes, especially when you have to consider everyone’s busy lifestyle. The best thing about these recipes is that they actually get better when they’re eaten as leftovers because the flavors are intensified  as time passes. So make either of these recipes once and you can stay out of the kitchen for a couple days (without starving)!

 

Simplified Baked Ziti

Ingredients:

  •      1 16 oz. box of ziti
  •      1 large white onion, chopped
  •      1 lb. of ground beef
  •      2 26 oz. jars of any pasta sauce
  •      6 oz. of provolone cheese sliced
  •      1 ½ cups of sour cream
  •      6 oz. of mozzarella cheese
  •      2 tbsp. of parmesan cheese, grated

Directions:

Fill a large pot with water, add salt generously, and bring to a boil. When the water is boiling, add the ziti and cook for about 6-8 minutes. Be sure to leave the pasta al dente (less done) as it will continue to cook later in the oven. In a large skillet, brown the ground beef and the onion. When it is close to done, add the spaghetti sauce and simmer for 15-20 minutes. Preheat the oven to 350º F and grease a 9×13 baking pan. Add half of the pasta, a layer of provolone cheese, sour cream, half of the sauce, the rest of the pasta, mozzarella cheese, and the rest of the sauce mixture. Bake for 30 minutes, add the parmesan on top in the last 10 minutes.

Chicken and Vegetable Stir fry

Ingredients:

  •      4 large, raw chicken breasts, cubed
  •      1 tbsp. of canola oil
  •      1 large head of broccoli, washed and trimmed
  •      12 oz. of carrots, chopped
  •      1 white onion, chopped
  •      4 tbp. of soy sauce
  •      1 tbsp. of sriracha (optional, use if you prefer spicy food)
  •      2 tbsp. of honey
  •      salt, to taste
  •      1 tbsp. of garlic powder
  •      8 oz. of Vermicelli Rice Noodles (optional)

Directions:

Preheat a large nonstick skillet over a medium high heat. If you choose to add noodles to your stir fry, bring a large pot of salted water to a boil and allow them about 1 minute to cook in the boiling water. Set the noodles aside. Add the canola oil, carrots, and broccoli to the preheated pan. Sprinkle the vegetables with some salt and sauté them for 2-3 minutes. Add the cubed chicken and cook together for another 3-4 minutes before adding the onion. As soon as the onion goes in, add the soy sauce, honey, garlic powder and optional cooked noodles and sriracha. Stir constantly until the chicken is completely cooked and the vegetables are cooked to your liking.

 

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