Same ingredients…3 unique dinners!

Cooking up some quick and easy dishes with the man the past few days. We used several main ingredients in each dish but reinvented the flavors to keep it interesting. Follow some helpful tips at the bottom of the page to keep your meals quick, yummy, and convenient!

Dinner #1: (12 minutes) Quinoa & kimchi, Sautéed squash/sweet potatoes/onions/carrots/garlic/ginger/kale, and bean quesadillas.

-Boil quinoa with cilantro, cracked pepper, and chopped kimchi

-Sauté squash/sweet potatoes/onions/carrots/garlic/ginger/kale in water with 1/2 veggie bouillon cube for 5 minutes. Add salt to taste

-Heat up fat-free refried beans and toast a tortilla. Assemble as a quesadilla.

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Dinner 2: (10 minutes) Spring mix and kale salad, kimchi, and leftover “Dinner 1” stirfy.

-Heat leftover veggies and quinoa in pan and add: mushrooms, tomato juice, 1/2 cube of veggie bouillon, cilantro, and chopped collard greens. Let simmer for 5 minutes on low/med heat.

-Serve with side of fresh and fermented kimchi. (Our kimchi is authentic but let me know if you want the vegan version–real easy to make and adds a ton of flavor and nutrients to any dish)

-Massage spring mix, chopped kale, and white onions with dressing (1 tsp EVOO, sea salt, cracked pepper, and 1/2 a lemon)


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Dinner 3: (20 minutes) Leftover “Dinner 1&2” Soup with kale salad and loaded quesadillas

-Caramelize onions (heat chopped onions in pan and add 2 tbsp of water when browning begins–repeat for 5 minutes). Next add garlic, 1 1/2 cups of tomato juice, 1 cup of water, more kimchi, and leftovers from the night before. Add any extra fresh veggies you desire. Cook on medium for 10 minutes.

-Toast whole grain tortillas and add: whole black beans, leftover refried beans, chopped cilantro, avocado slices, fresh onions, chili powder, lime juice, mexican oregano, and a dash of cumin

-Kale salad: Same as Dinner 2 because its our favorite. Mark made it this time though and it was even better!

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Reinventing leftovers and being prepared is the way to go.

Tips:

  • Start off each meal with a large salad
  • Emphasize dark greens
  • Only use 1/2 of your produce or less for each meal
  • Keep a tupperware of chopped veggies for snacks and go-to ingredients for a quick meal
  • Try to make a little extra of each dish to reinvent the next day
  • Frozen veggies are a great option and quick time-saver
  • Add citrus, vinegar, tamari, fresh herbs, dried herbs, and kimchi to add healthy & quick flavors

1 Response

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