When it comes to making lunches and snacks using leftovers, I find I have two approaches that I follow most often. The first approach is that I make dinner with lunch in mind, meaning I intentionally make extra, in order to have leftovers that I can then turn into lunches and snacks. The second approach is stretching little bits of leftovers, by combining them with other ingredients, to make enough for a lunch or snack.
Summer is awesome, it’s warm, school’s out, we get a break from our regular routines and schedules, but that doesn’t necessarily mean that we aren’t still busy. The truth is, life with kids is busy. Even if we don’t have scheduled activities, kids are active and curious and well…busy. Quick, easy meals not only get us out of the hot kitchen, but they also keep our kids happy and fueled for all their, well… busyness.
Last week I shared one of my family’s favourite dinners with you – Cilantro Lime Grilled Chicken with Avocado Salsa. Today I want to show you one of the lunches, that I love to make with the leftovers – Chicken Corn and Black Bean Quesadillas.
Quesadillas are an all-time favourite and make a quick and easy lunch, but they are also a perfect candidate for leftovers, because all the flavour (and time) that went into cooking the original meal, goes into the quesadillas. That means – a fast, but flavourful lunch, with very little effort (and that’s what it’s all about around here:)
Moist-tender chicken grilled in a honey lime basting sauce, resulting in a fabulous glaze that makes me crave this simple, but oh so flavourful dinner, all-the-time. Using common ingredients, found at your local grocery store or local market, this Cilantro Lime Grilled Chicken with Avocado Salsa is perfect for an easy weeknight meal or a weekend barbeque with friends.
With a few make ahead steps, this dinner comes together quickly and easily, so you can get dinner on the table quickly on those busy weeknights, those lazy days of summer, or so you can simply spend more time with your guests.