Hey Ya’ll! It’s time for another Recipe Redux, and this month were cooking up Two-for-One Meals:
We’re all about cooking once and eating twice. In short, double dinners are better. Show us how you take a favorite recipe already on your blog – and ReDux the leftovers into a new dish.
My Favorite: Chicken in Milk. It’s basically a whole chicken roasted in milk, lemon zest, garlic, cinnamon and sage. Don’t let the milk part weird you out; it ends up producing a lovely thin layer of cheese!
My Redux: Turmeric Chicken Salad Toasts. I love me some chicken salad and lately I enjoy dolloping a bit on some toasts and pairing it with a big bowl of tomato soup. A quick, simple and nourishing dinner for those busy weeks.
Making chicken salad is a great way to use up the leftovers of cooked chicken. Whether you sandwich this stuff up or throw it over a salad, it’s great to have on hand for the next day’s lunch.
Chicken Salad Toasts
2 cups of cooked chicken, pulled or shredded
2 celery stalks, chopped
1 small apple, chopped
2 scallions chopped, whites and greens separated
3 TBS mayo ( I use the olive oil mayo)
1 TBS turmeric (warning: turmeric WILL stain your white mixing bowls!)
Spring mix or any lettuce mix
Salt and pepper to taste
-Place chicken, celery, apple, whites of scallions, mayo, turmeric, salt and pepper into a large mixing bowl and stir until well combined.
For the toasts: I like to get a nice bread or baguette from the bakery and slice into rounds. Drizzle a little olive oil over each slice and broil in the oven on each side until warm and crispy. Keep an eye on them or they’ll burn!
When toasts are done, place a small handful of spring mix on each toast. Top with chicken salad and sprinkle with scallion greens.
Eat your leftovers and save money. When you toss those leftovers into the trash, you’re basically throwing away a percentage of the money spent with it! It may seem minimal in the moment, but it really adds up over time. Another way to look at it: by eating your leftovers, you’ve stretched your dollars to eat not just one meal but two and sometimes three. How many times have you thrown away food this week? Take note in the coming weeks and I think you’ll be quite surprised to see how many additional meals you could have had.
Not only does eating leftovers save you money, it also reduces food waste, an important issue that needs addressing with our growing population. According to the USDA and the FAO, 31% of food produced is wasted. Thirty-one percent! Some agricultural experts say we already grow enough food to feed our current population 1.5 times around. If we could get a handle on the food waste issue, feeding the estimated 9 billion people by 2050 would be less of a threat.
Of this 31%, 10% is wasted via the supply chain and the remaining 21% via the consumer.
Hey, I’m guilty too, but I’m trying to be more mindful in my kitchen by:
- eating food before it spoils
- eating up leftovers
- and buying only as much as I need
It takes practice and preparation. It means planning your meals out for the week, making a grocery list, and sticking to that list. This is also my advice for eating healthy; plan healthy meals, make a list, and stick to the list. It’s a win-win for reducing food waste AND maintaining a healthy waistline.
I’ll leave you with this cool poster I found. USDA has advised consumers on how to reduce food waste since the food-waste campaigns of World War I and II.
Have a waste-less week!
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