Have you been using our dinner plan this week? If so, you may find there are a few leftovers — but you don’t need to let them sit around! We’ve done the planning for you; here are 10 easy ways to use up those loose ends:
Whisk 1/4 cup each natural peanut butter and hot water with 2 tbsp each hoisin and lime juice in a large bowl until smooth. Add 1/2 454-g pkg cooked egg noddles, 2 thinly sliced red bell peppers and 2 thinly sliced green onions. Toss until coated.
Saucy Grilled Tofu
Heat 1 tsp oil in a medium pot over medium. Add 1 minced garlic clove and cook, 30 sec. Stir in 1/4 cup hoisin, 2 tbsp ketchup and 1 tbsp rice vinegar and cook until warmed through, about 2 more min. Brush over grilled tofu.
Whirl 1 cup chopped parsley with 1/2 cup each sun-dried tomatoes and parmesan, 1/4 cup toasted sliced almonds and 2 tbsp lemon juice until finely chopped. Continue to whirl while slowly adding 1/2 cup olive oil until combined. Serve over grilled fish or chicken.
Faux Crab Dip
Whisk 1/3 cup 35% cream in a large bowl until so peaks form, 1 to 2 min. Stir in 1/2 cup ricotta, 1/4 cup finely chopped sun-dried tomatoes and 1/4 tsp salt. Season with fresh pepper. Spread over rye bread slices or crackers.
Stir 1/2 cup pomegranate juice with1/4 cup each mint leaves, lime juice, white rum and 2 tbsp sugar in a small pitcher until combined. Top with 3 cups club soda and ice. Serve with lime slices.
Boil 1 cup pomegranate juice in a small pan. Reduce heat to medium-low and simmer until syrupy, about 25 minutes. Let cool. Drizzle over grilled chicken legs.
Melt 1 tbsp butter in a large frying pan over medium. Add 1 minced garlic clove and cook, 30 sec. Add 142-g pkg baby spinach and cook until wilted, 2 to 3 min. Stir in 1/4 cup golden raisins, 2 tbsp toasted pine nuts and 1/8 tsp salt until combined.
Melt 1 tbsp butter in a medium pan over medium. Add 1 finely chopped onion and cook until so, 3 to 4 min. Stir in 1 3/4 cups chicken stock and 1 cup quinoa. Boil, then reduce heat to medium-low. Simmer, covered, until tender, 15 to 20 min. Stir in 1/4 cup each toasted pine nuts and finely chopped parsley.
Boil a large pot of water. Add 1/2 thinly sliced red onion and 1 thinly sliced red bell pepper and cook, 30 sec. Drain well, then transfer to a large bowl with 2 sliced mini cucumbers. Boil 1 cup white vinegar with 1/2 cup water, 1 tbsp sugar and 1/8 tsp salt, just until sugar has dissolved. Pour over onion and pepper mixture. Refrigerate until chilled, 1 hour.
Cook 1/2 red onion, finely chopped, in 2 tbsp butter in a large pan over medium until soft, 3 min. Add 1 finely diced zucchini and cook until tender, 3 min. Stir in 1 1/2cups corn kernels and continue cooking until warmed through, 1 more min. Stir in 1/4 cup finely chopped basil. Serve with fried eggs.