Back to school is «What’s for Lunch?» season.
Back to school has it’s challenges for sure — one of the many, is just what to make for lunch!
We tackled that problem working with Carol Harrison, a registered dietitian committed to helping families ‘get packing’, with an on-line education resource centre and campaign dedicated to make packing healthier lunches easier while encouraging kids to build food skills along the way.
One such strategy for speedy lunches is Make Once Eat Twice – how to make leftovers into lunch. We worked with Carol to come up with 12 recipe ideas along that theme, and packaged them up in a planner calendar to help get you through the whole year! You’ll find the recipes, healthy eating ideas, packing tips and time-savers, along with a Lunch from Leftovers idea for each recipe.
You can order the Make Once Eat Twice calendar from our Make it Beef e-store (for just the cost of shipping and handling) PLUS (OR), go on-line to the yummylunchclub.ca to see the Make Once Eat Twice recipe collection – complete with short how-to videos.
Here’s a sample: try Greek Pot Roast as a teaser for a terrific dinner (and lunch)!
- 3 ½ lb (1.5 kg) boneless Beef Pot Roast (e.g. Cross Rib, Blade or Shoulder), trimmed
- 1 tbsp vegetable oil
- 1 ¾ cups tomato pasta sauce
- ½ cup sliced pitted Greek Kalamata olives
- 1 tbsp dried oregano leaves
- Brown roast on all sides in hot oil in large skillet. Place roast in 4 or 5-quart (4 or 5 L) slow cooker.
- Combine pasta sauce, olives and oregano; pour over roast in slow cooker and turn meat to coat well. Cover and cook on LOW for 8 to 10 hours.
- Let roast stand for 15 minutes or more; carve and serve with sauce.
- [b]MAKE LUNCH FROM LEFTOVERS:[/b] Mix equal amounts of cooking sauce from the Greek Pot Roast with tomato pasta sauce. Add shreds of cooked Greek Pot Roast and heat through. Toss sauce with cooked pasta and sprinkle each serving with freshly grated Parmesan cheese.
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