Ingredients 6 oz 100% whole-wheat fettuccine 1 cup chopped rotisserie chicken (left over from Sunday’s dinner) 1 cup roasted vegetables (left over from Sunday’s dinner) 1 1/2 Tbsp sun-dried-tomato pesto Salt and pepper to taste Parmesan cheese Cook the fettuccine in a large pot of boiling, salted water until al dente, about 10 minutes. Toss
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Ingredients Leftover rice, beans, and fajita mix (from Monday’s dinner) 1/2 avocado, thinly sliced Salsa (optional) Heat the leftovers in a plastic container or a microwavable bowl for 60 seconds. Top with the avocado and salsa to taste, if desired.650 calories, 37 g protein, 85 g carbohydrates, 20 g fat (3 g saturated), 16 g
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Ingredients 1 cup chopped rotisserie chicken (left over from Sunday’s dinner) 3 bell peppers 1 clove garlic, minced 1 Tbsp reduced-fat mayonnaise 1 tsp balsamic vinegar 1 whole-wheat tortilla 2 Tbsp shredded mozzarella cheese 1 small handful mixed greens 1 cup leftover asparagus, mushrooms, and onions To chop the chicken, remove the skin and use
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Ingredients 3/4 bunch asparagus (about 8 medium spears) 2 Portobello mushroom caps, sliced 1/4″ thick 1 medium onion, cut in 1/4″-thick rings 1/2 Tbsp extra-virgin olive oil Salt and pepper 1 rotisserie chicken breast or leg Instructions: Preheat the oven to 400˚F. Remove the woody ends of the asparagus by gently bending each stalk until
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Ingredients 8 cups very ripe tomatoes, cored & chopped (no need to peel or seed) 2 1/2 cups yellow onions, chopped 1 1/2 cups mild green Anaheim-type peppers, chopped 1 cup jalapeno peppers, minced 1 canned chipotle chili (optional– or you can add more for super hot salsa) 6 cloves garlic 2 1/2 teaspoons cumin
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