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Coming up with new ideas for lunch isn’t always easy. Depending on what you had for dinner last night, you might feel like your leftovers are limiting you to the exact same meal the next day.
It doesn’t have to be that way.
For example, last night I had a very simple dinner: some chicken tenderloins and an arugula salad. I had both chicken and arugula left over. Does that mean I had plain old chicken and arugula for lunch today? Heck, no!
I consider myself a master of the meal makeover. Give me some leftovers and let me rummage through the fridge and pantry, and I’ll come up with something good under the most limiting circumstances.
In this case, I grabbed a box of quick cooking couscous, some olive oil, a few veggies that had been sitting in the fridge, and combined these ingredients with my leftovers to make a gourmet lunch of Mediterranean couscous.
I packed it up in a handy Reynolds™ heat & eat disposable container. These containers are a safe alternative to plastic containers, and are made from a paper-like material that comes from a renewable source.
Because the lid snaps shut to prevent leaks, Reynolds™ heat & eat containers work great for taking lunch to work, or for sending home those delectable holiday leftovers with family and friends. After removing the lid, they can be microwaved to reheat the contents for your dining enjoyment.
I picked up my Reynolds™ heat & eat containers at my local Target store. They can be found in the disposable food storage container aisle.
Next time you’re faced with boring leftovers, experiment! Try throwing together something new. You may surprise yourself and discover a dish that you’ll love.
Colorful, flavorful, and healthy, this Mediterranean couscous makes a delightfully quick lunch or dinner. Use leftover meats and veggies to make it faster!
10 minPrep Time
10 minCook Time
20 minTotal Time
- 10 ounce box of couscous with seasoning mix (any flavor)
- 4 cups arugula
- 1 tablespoon olive oil
- 8 cooked chicken tenderloins (or 4 cooked chicken breasts)
- 1/2 cup chopped kalamata olives
- 1/2 cup chopped sun dried tomatoes
- Prepare the couscous according to the package directions and set aside.
- On the stovetop in a covered pot on medium low heat, wilt the arugula with 1 tablespoon of olive oil, stirring occasionally until limp but not squishy (about 5 minutes or so). Remove from heat.
- To serve, portion out 4 equal amounts of couscous. Top each serving of couscous with some wilted arugula. Top the arugula with some chicken. Garnish with chopped olive and sun dried tomatoes and serve.
Works great to pack up for lunch for work!