It’s January. The weather is cold (at least it is here!) and the holiday festivities are behind us. Eating well can be a challenge when the mercury plummets, colds and flus rear their ugly heads, and warm sunshine and flip flops seem a long way off. Of course, all of this makes heavy comfort foods taste especially amazing. And sometimes, it’s just plain hard to keep up the energy to cook dinner Every. Single. Night!
Enter leftovers…and meals that can be assembled rather than cooked. I happen to like many leftovers in the very same form they started-simply reheat and eat-but not everyone feels the same way. To keep the troops happy, I do plan a couple of weeknight dinners so that the leftovers can be stirred into an altogether new recipe. Like putting leftover grilled chicken (or slow-roasted chicken) into a speedy, healthy Thai dinner salad with a super flavorful, 4-ingredient dressing.
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The following hearty but healthy bowls are the ideal reason to cook a little extra grain (rice, quinoa, even noodles) and roast a few extra veggies (mushrooms, broccoli, cauliflower, potatoes, etc.) one night and then work with what you have on hand later in the week. This flexible meal also happens to be the perfect way to clean out the odd and ends in your refrigerator. The framework style of the recipe makes it easy to tailor to specific tastes, and it ensures variety over time…but if you find a combination that you really love, by all means stick with it!
Favorite Balsamic Vinaigrette is a versatile, flavorful dressing that can be made with ingredients you likely have on hand. It’s a perfect option for these easy grain and veggie bowls.
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For another reader favorite meal that can be quickly assembled, you may enjoy Chicken & Broccoli Slaw with Speedy Thai Peanut Sauce.
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