I used to cook 4 dinners a week and we would use the leftovers, since I typically make 4 servings per dinner, for lunch the next day.
Both my husband and I work downtown (actually within a two minute walk of each other) so it’s definitely oh so tempting to meet up and just grab one of the many different lunch options that abound. Heck with the spread of food trucks (another trend I’m loving) it’s even easier to grab something. There’s also this awesome Vietnamese homestyle place we recently tried that I absolutely fell in love with, run by 3 generations of the same family, always seems to be calling my name.
But I digress. Cooking at home is oftentimes healthier and cheaper than anything you’re going to get eating out. Plus my husband and I are saving to buy our first house (yay) so our budget has gotten even smaller.
So I bumped up the number of dinners I cook to 5 a week. In order to prevent my husband from revolting, I’ve been focusing on super easy throw it together type of dishes. In fact we’ve been having a lot of sandwiches and the old standby of breakfast for dinner since these are the kinds of meals that are cheap and quick.
Take this sandwich. I received a head of broccoli in my CSA and after throwing in some ingredients I tend to keep in my fridge, all I needed to buy was 8 oz of deli turkey and a loaf of foccaccia.
15 minutes and a minimum of effort later the sandwiches were ready and with a side of fruit, made a great quick dinner. Plus as with all sandwiches, this is also excellent warmed or cold (directions for both are below).
- 1 ¼ cup of broccoli florets
- 1/3 cup spreadable or tub-style 1/3 less fat cream cheese
- 1 Tbsp olive oil
- ½ Tbsp white wine vinegar
- 1 tsp Italian seasoning
- ¼ tsp each sugar, garlic powder, onion powder, black pepper
- Salt, to taste
- 8 oz thinly sliced then chopped roasted turkey breast
- 1/2 cup chopped bottled roasted red peppers
- 1 (14 oz) round focaccia loaf
- Steam broccoli until tender and while broccoli is steaming, cut focaccia loaf in half, horizontally.
- Preheat broiler.
- In a small bowl or shakeable container, whisk or shake together olive oil, vinegar, Italian seasoning and sugar through black pepper and whisk or shake until well combined.
- Combine dressing with cream cheese, roasted red peppers, turkey and broccoli in a bowl and mix well.
- Toast focaccia under the broiler for 1 minute until toasted. If desired, reduce oven heat to 350, keeping door propped then spread turkey mix on focaccia, top with other half of loaf and bake until warmed through 3 – 5 minutes. If not, just spread turkey mix on toasted focaccia, top with other half of loaf, cut into 4 pieces and serve (without heating).
Also linked at The Newlyweds Recipe Linky