2½ cups coarsely chopped leftover cooked meat or deli meats
Dry products section
2 tbsp olive oil
1½ cups couscous
2 cups chicken or vegetable broth
¼ cup of your favorite salad dressing
1 tbsp Dijon mustard
1 can of red beans
Balsamic vinegar caramel (for the adventurous version of crispy croissants)
Corn chips (for the adventurous version of the fritata)
Dairy products section
8 eggs
6 hard-boiled eggs (for the adventurer version of summer salad.)
½ cup chive cream cheese
½ cup 15% cooking cream
1 cup shredded tex mex cheese
Sour cream (for the adventurous version of fritata)
3h
1h30
4 portions
Se congèle
Preheat oven to 375F.
Chop 3 green onions, 2 red peppers and 2 cups spinach. Set aside.
Rinse and drain 1 18-ounce can black beans. Set aside.
In a bowl, beat 8 eggs, ½ cup 15% cream, 1 tbsp Dijon mustard, salt and pepper to taste.
Add 1 cup of Tex Mex shredded cheese, 1 chopped green onion, 1 chopped red pepper, the can of rinsed and drained black beans and mix well.
Pour into a non-stick rectangular baking pan or one lined with parchment paper.
Bake for 20 minutes or until desired doneness.
When serving, adventurers can garnish with sour cream and enjoy with corn chips.
Chop 2½ cups leftover cooked meats or deli meats. Set aside.
In a large, deep skillet with a lid, heat 2 tablespoons olive oil over medium-high heat and cook 1½ cups leftover cooked meat, 1 chopped red pepper and 2 chopped green onions for 2 minutes.
Add 1½ cups raw couscous and 2 cups chicken or vegetable broth. Cover, simmer for 1 minute, remove from heat and let stand for 3 minutes.
Fluff the couscous with a fork, add 2 cups chopped spinach and ¼ cup of your favorite vinaigrette and mix well. Serve hot or cold. This is where the adventurous can replace the leftover meat with 6 hard-boiled eggs.
Chop 1 cup of your favorite raw or cooked vegetables. Set aside.
In a large skillet over medium-high heat, crush the 6 croissants as thin as possible and cook for 2 minutes on each side or until the croissants are crispy.
Remove from heat and let cool slightly.
Spread ½ cup of the chive cream cheese over the croissants. Top with 1 cup of leftover cooked meats or deli meats and 1 cup of your favorite chopped vegetables. Just before serving, the adventurous ones can drizzle with the balsamic caramel.
1 cutting board
1 chef's knife
1 paring knife
measuring spoons
Measuring cups
mixing bowls
1 whip
1 wooden spoon
1 can opener
1 rectangular baking pan
1 large skillet
Empty containers (storage or freezing)
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