3 Recipes That Double As Next-Day Lunches May 5, 2018
Discover how easy it is to cook once and eat twice with delicious dinners that inspire equally as delicious lunch ideas for work or school.
By night, these gems are known as dinner. But by day, they double as inventive, anything-but-boring lunches. The secret? An extra ingredient or two and a spark of culinary creativity.
1. Veggie Tacos › Laid Back Grain Bowl
Any HelloFresh veggie taco recipe would work, as long as it comes with a generous serving of colorful produce, beans, and tangy lime. We’re thinking these Sweet Potato and Black Bean Tacos with Avocado Crema would be heavenly. As would these Crispy Chickpea Tacos.
Laid Back Grain Bowl
The night before: Roast extra veggies (cauliflower, sweet potatoes, peppers, onions) and reserve some beans.
The day of: Combine veggies and beans with:
- Grain of choice: farro, Israeli couscous, or a gluten-free grain like quinoa or brown rice
- Nuts/seeds: sunflower, pumpkin, almonds
- Cheese: Monterey Jack, feta
Dress with 2 parts extra virgin olive oil, 1 part lime juice, 1/3 parts honey, and salt/pepper to taste.
2. Chicken & Couscous › Mediterranean Wrap
Chicken & Couscous
- 1 Lemon
- 1 Yellow Onion
- 1/2 Ounce Parsley
- 1 Zucchini
- 2 Cloves Garlic
- Olive Oil
- 24 Ounces Chicken Thighs
- 1 Tablespoon Mediterranean Spice Blend*
- 1 Tablespoon Butter
- 1 Cup Couscous
- 4 Ounces Greek Yogurt
- 4 Teaspoons Sliced Almonds
- Wash and dry all produce. Preheat broiler to high. Zest lemon until you have 1 teaspoon, then cut into wedges. Halve, peel, and finely dice onion. Finely chop parsley. Slice zucchini into thin rounds. Mince garlic.
- Heat a drizzle of olive oil in a large pan over medium-high heat. Place chicken, a drizzle of olive oil, Mediterranean spice blend, and half the garlic in a medium bowl. Season with salt and pepper, and toss to combine. Add chicken to pan and cook until no longer pink in center, about 5 minutes per side. Remove from pan and set aside, covered, to keep warm.
- Add onion and butter to same pan over medium-high heat. Cook, tossing, until onion is softened, 4-5 minutes. Season with salt and pepper. Stir in couscous, then add 1 1/4 cups water and a large pinch of salt, scraping up any browned bits on bottom. Bring to a boil, then cover and set aside off heat.
- Spread zucchini on a baking sheet and toss with a drizzle of olive oil, salt, and pepper. Broil until tender, 8-10 minutes. Meanwhile, combine yogurt, 1 tablespoon parsley, a squeeze of lemon, and a pinch or two of garlic in a small bowl. Add 2 tablespoons water, or enough to give sauce a drizzly consistency. Season to taste with salt and pepper. Fluff couscous with a fork. Season to taste with salt and pepper.
- Stir lemon zest and half the remaining parsley into couscous (you’ll need some for tomorrow!). Divide half the chicken, half the couscous, and all of the zucchini between plates. Sprinkle almonds, drizzle with sauce, and serve with a lemon wedge.
*2 parts dried oregano, 1 part dried mint, 1 part sumac, 1 part ground coriander
The night before: Reserve extra couscous, parsley, and shredded chicken.
The day of:
- Add a smear of hummus (store bought or homemade) to your spinach wrap.
- Tuck in chicken and couscous with extra parsley, plus chopped cucumber and tomatoes.
3. Simple Spaghetti › Light N’ Fluffy Frittata
- 5 Tablespoons Olive Oil
- 5 Cloves Garlic, minced
- Salt and Pepper
- Red Pepper Flakes (optional)
- 2 28-Ounce Cans Tomatoes, crushed
- 1 Cup Chopped Basil
- 24 Ounces Spaghetti (6 cups cooked)
- Grated Parmesan
- Bring a large pot of salted water to a boil. Meanwhile, heat oil in a medium saucepan until it shimmers, then add garlic, salt, pepper, and red pepper flakes. Cook until garlic just starts to turn golden, 2-3 minutes.
- Add tomatoes, then rinse one can with about 1 – 1 1/2 cups water and add to the saucepan.
- Let simmer until sauce thickens and oil rises to the top, 25-30 minutes. (If too liquidy, keep the lid off. If too thick, add more water.)
- Once the water boils, add pasta and cook according to package instructions until al dente, then strain.
- In the last two minutes of cooking the sauce, stir in fresh basil. Reserve 4 cups cooked spaghetti for tomorrow’s frittata (along with a bit of sauce). Toss remaining spaghetti with sauce, stir to coat, and serve with a generous dusting of Parmesan.
Light N’ Fluffy Frittata
The night before: Hold the sauce, and store the pasta plain.
The day of:
- Sauté spaghetti (with onions and other veggies if you’re feelin’ fancy) until heated through.
- Sprinkle with 1/3 cup grated Parmesan cheese, pour 4 whisked eggs over top, and bake at 425°F until center is set and edges are slightly golden brown.
- Before serving, sprinkle over basil.
You just saved time! Go you!