It can be tough cooking for one or two when food is often packaged for families of four. Such packaging leaves only a few options, most simply: (1) portioning and storing, (2) preparing and storing leftovers, or (3) preparing and eating leftovers. In our household, we generally prepare what we buy and eat the leftovers in the following days. But, any dish can get old, fast, when you are having it for lunch and dinner...all week. We were particularly proud of ourselves this week for enjoying leftovers all week long, without letting anything go to waste. What helped was the variety and portions -- this week's menu included: lasagna, mushroom chicken, and sauerkraut with pork.
We did find ourselves with just half a portion of mushroom chicken left this weekend. And I found myself alone for lunch on Saturday. So, I transformed our leftovers into a delicious grilled cheese. It made for a wonderful Saturday lunch, but would be a great, easy dinner option too. You can consider planning your meals to leave leftovers for sandwich making later in the week -- or just see what you end up with.
Here's what I used...
Thick sliced Italian bread
Mozzarella cheese slices
Margarine
Sliced tomato
Leftover mushroom chicken
Pesto
Chocolate Milk (key ingredient)
To make the pesto...
Basil leaves
1 teaspoon minced garlic
1 tablespoon pine nuts
1 teaspoon olive oil
Lemon juice
Let's get started...
We did find ourselves with just half a portion of mushroom chicken left this weekend. And I found myself alone for lunch on Saturday. So, I transformed our leftovers into a delicious grilled cheese. It made for a wonderful Saturday lunch, but would be a great, easy dinner option too. You can consider planning your meals to leave leftovers for sandwich making later in the week -- or just see what you end up with.
Here's what I used...
Thick sliced Italian bread
Mozzarella cheese slices
Margarine
Sliced tomato
Leftover mushroom chicken
Pesto
Chocolate Milk (key ingredient)
To make the pesto...
Basil leaves
1 teaspoon minced garlic
1 tablespoon pine nuts
1 teaspoon olive oil
Lemon juice
Let's get started...
1. Slice bread and tomatoes; set aside.
2. Shred chicken and mushrooms.
3. Process all pesto ingredients until smooth; set aside.
4. Heat up your panini press or frying pan.
5. Microwave the chicken and mushrooms for 30 seconds to warm.
2. Shred chicken and mushrooms.
3. Process all pesto ingredients until smooth; set aside.
4. Heat up your panini press or frying pan.
5. Microwave the chicken and mushrooms for 30 seconds to warm.
6. Spread a healthy coating of margarine to one side of each bread slice.
7. Spread pesto on one slice of bread and stack all other sandwich ingredients.
8. Grill until cheese has melted and bread is at desired toasting.
8. Grill until cheese has melted and bread is at desired toasting.
The reasons I was thinking about grilled cheese were twofold: (1) our nation celebrated National Grilled Cheese Day last week [in case you missed it], and (2) a friend of mine posted on Facebook about attending her last grilled cheese event for Feel Good at the University of Pittsburgh. It's always a good time for a grilled cheese. It makes for the perfect comfort meal. Enjoy!
