Are there any food trends you’re hooked on? Moi? I’ve flipped for bowling, aka building a meal in a bowl. I think this trend is here to stay. Sorry plate! Bowls encourage smaller portions, and combining layers of veggies, along with whole grains, is ultimately what we hope more people embrace. This concept inspired my Real California Breakfast Bowl, and it’s also helping me cut back on food waste by using leftovers in tasty bowls I create for lunch. So of course, I was thrilled to see the Recipe Redux theme this month focus on lunch:
cup cooked brown rice , quinoa or other whole grain
cup cooked corn
cup canned black beans, rinsed
ounces cooked chicken breast or other lean protein source
cup cole slaw , salsa or relish
fresh rosemary for garnish
for the sauce
tablespoons bbq sauce
talbespoon cider vinegar
tablespoon olive oil
Combine bbq sauce, cider vinegar and olive oil in a small bowl. Whisk to combine. Set aside.
Add brown rice, corn, black beans and chicken side by side to a single serving bowl or microwavable container. Place in microwave and heat on high for 2 minutes or until heated through. Finish with cole slaw and garnish with fresh rosemary. Serve with bbq sauce for dipping or dizzle over top.
by Diane Boyd
Amount Per Serving
Calories758kcalCalories from fat 209
% Daily Value
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Two for one; as in cook once eat twice. Have you tried this short cut for getting healthy and delicious meals on the table? For me, it works as a way to reduce food waste as well, and it just so happens to be this month’s Recipe Redux theme! Today, I’m taking a recipe already on my blog, Cedar-Plank Wahoo, and reworking it into this second meal…
When making the wahoo, cook a second pound for the nachos or use leftover cooked fish you already have in the refrigerator. I ‘m using up the remaining cod from last nights dinner. You can use any white fish; even if you have less than a pound of fish, you can make up the difference by adding some cooked shrimp. This recipe uses my favorite cheese, Cabot Cheddar (I am a proud member of the Cabot Cheese Board.) You can also use a Cabot Pepper Jack. I am keeping it light with low fat yogurt instead of sour cream and knocking off some homemade baked tortilla chips.
My recipe choice is related to my daunting task mission of getting my family to eat more fish. I’ve discussed making family favorites vs. pushing the envelope before (Brownie Points or Epic Failure; No Bake Chocolate Mousse), and the inherent risk of failure. So let me be honest, fish isn’t a family favorite. The Man is indifferent to it (he eats it, but would prefer something else); my kids don’t like it, period. Usually I make it for myself. Truth. Last summer was the first time I prepared cedar-plank wahoo, after my son and his friends’ fishing trip promise was fulfilled. It was the Man who originally came up with the idea of fish nachos for a second meal! After seven months, I’m giving it a try.. so let’s see how this turned out…
My daughter breezed through the kitchen as I snapped this shot and said,
Mmm.. that looks so good!
I’m counting that as PLUS ONE. As the man and I sat down to a plate full for lunch, he gave a nod of approval, PLUS TWO. My son gets no voice as he was out of town. Moi? I thought I hit a dang homerun, PLUS THREE. Hope you will try my healthier version of fish nachos and visit the links at the bottom of the post for more ways to save time and reduce waste with the two for one approach to meal planning.
What strategies do you use to save time and reduce waste in the kitchen?