This post is cross-posted at Real Life Review. I thought it would be a good addition here, since it also has a recipe! Add your own recipes in the comments!
Children who eat regular family meals tend to:
· Perform better in school
· Have a lower risk of smoking, drinking, and drug use
· Have higher self-esteem
· Develop stronger interpersonal relationships
· Eat healthier
· Teenage girls develop a healthier body image
That’s why Libby’s has launched it’s “Get Back to the Table Month.” With www.getbacktothetable.com, they are trying to make it easier for you and your family to have that essential connection time. They have recipes, shopping tips to save money, and more! You can even win a Dinner with Country Music Star Sara Evans. (even thought she spells her name wrong 😉
In honor of Get Back to the Table Month, I thought I’d share my own three-day menu of quick dinners, making great use of leftovers, and a favorite recipe using Libby’s canned veggies.
Monday: Grilled Chicken, Shrimp or Pork chops (make more than you’ll eat in one sitting) Refrigerate the leftovers.
Tuesday: Pinto Beans and Rice with your favorite veggies. (make double the amt of rice, an refrigerate the leftovers)
Wednesday: Chicken, Shrimp, or Pork Fried Rice using the leftovers from the past two days. You can serve frozen eggrolls with it if you’d like.
Chicken, Shrimp, or Pork Fried Rice
- 2 cups cooked rice, preferably refrigerated overnight
- 2 eggs (optional)
- 1/4 cup chopped onion
- 1-2 can(s) of veggies – peas or mixed
- salt and pepper
- soy sauce to taste
- 2 TBSP vegetable oil
- Cooked Chicken, Shrimp, or Pork, in bite sized pieces
2. Soften the onions in the oil. Then add the rice, eggs and canned veggies. Stir and cook for about 3-5 minutes.
3. Add soy sauce to taste, salt and pepper, and add the cooked meat or shrimp. Cook for another 2 minutes.
4. Serve immediately. This fried rice is also great the next day after refrigerating it.
Do you have a tasty recipe using leftovers and/or canned vegetables? Share it in the comments!