Winner, Winner – Easy Dinner!

I’m stoked about dinner tonight. It’s my favorite kind of meal—quick and easy to throw together in minutes. In other words, leftovers. I like to think of it as “repurposing,” with a healthy twist.

One of my food planning strategies is to make a little extra of almost every recipe for future meals. Even if there’s only a small amount, I’ll store it in a glass container, tucking it in the fridge or freezer for the perfect side addition or quick snack.

Or especially for a meal like tonight’s dinner.

So what’s in the fridge that has me so excited? Cauliflower and Sweet Potato Soup from earlier in the week, and small portions of leftover baked chicken thigh, Scalloped Organic White Sweet Potatoes, and Veggie Quinoa. My mouth is watering . . .

I already have everything I need. The soup and homemade stock are stored in glass jars. I add the stock to the soup base to dilute. Then re-heat the chicken, potatoes, and quinoa using the same glass containers they’re stored in (make sure yours are microwave friendly), cut up the chicken, and add everything to the soup. Warm it all up and it’s good to go!


Before serving, sprinkle soup with a little coarse black pepper, dried cilantro, and grated parmigiano-reggiano (optional) and a meal is born!

And if I’m not able to finish the whole bowl of soup, guess what? It goes into a glass jar and stored in the fridge for lunch or a pre-dinner course. Or maybe as a side with a Roasted Beet and Pear Salad. So many options!

What’s waiting in your refrigerator?

Here are my “must-haves” in preparing this recipe. For storage, glass jars and containers make it easy to view and keep food fresh for several weeks. Use organic spices whenever possible. You can find these items on Amazon – just click on the photos below for more info.