THE PULSE

Next time you're roasting chicken for dinner, don’t worry about cooking too much - you can use the leftovers for one of these easy, healthy recipes. Your kids will love these meals, and you’ll appreciate how quick and easy they are. Weeknight dinners just got better!

Healthier Fried Rice
Serves 4

If you’ve got leftover rice in the fridge too, this recipe is begging to be made! If you don’t have leftover rice, no worries—cook a fresh batch, spread it on a cookie sheet and cover, then pop in the fridge until chilled. Using chilled rice ensures you get the best fried rice texture, so don’t skip this step.
 

What you need:

• 1 tbsp olive oil
• 1 cup onion, diced
• 1 tbsp garlic, minced
• 1 red bell pepper, diced
• 1 cup carrots, peeled and finely chopped
• 2 eggs, beaten
• 2 cups cooked (leftover or chilled) brown rice
• 1 cup leftover (cooked) chicken, cut into small pieces
• 1/4 tsp pepper
• 1 tbsp toasted sesame oil
• 1/4 tsp ground ginger
• 1 cup frozen peas, thawed
• 1/2 cup coconut aminos

What you do:

1. In a pan, heat 1 tbsp olive oil and sauté onions and garlic for 5 minutes.
2. Add in peppers and carrots and sauté an additional 5 minutes until they start to soften.
3. Push the veggies to one side of the pan. Pour egg mixture into empty side and cook, about 1-2 minutes.
4. Once eggs are cooked, mix together with veggies. Add the rest of your ingredients and stir together until combined. Serve!

Quick & Easy BBQ Chicken Quesadillas
Makes 10 quesadillas

Short on time? This twist on the classic quesadilla is big on flavor and super easy to whip up on a busy weeknight.
 

What you need:

• 1 1/2 cups leftover (cooked) chicken, chopped or shredded
• 1 15-oz can of black beans, drained
• 1/4 red onion, diced
• 2 cups shredded cheddar cheese (or cheese of choice)
• 1 tsp chili powder
• 1/4 tsp salt
• 1/2 cup BBQ sauce
• 10 7-inch tortillas (or try making these in Jicama Wraps instead)

What you do:

1. Add all ingredients, starting with the chicken and black beans, to a large bowl and stir until everything is combined evenly.
2. To make your first quesadilla, lay a tortilla flat and spread about 1/3 cup of the mixture onto one half. Fold the tortilla closed.
3. Cook the quesadilla in a skillet over medium-low heat, until the outside is crisped to your liking and the filling is heated through. Use a spatula to flip and cook on the other side, about 3 minutes.
4. Cut in half and serve.

Easy Tuscan Chicken Pasta
Serves 8

This Tuscan-style chicken pasta is super quick and easy since the chicken is already cooked. Once you get a taste of this sauce, you just might want to add it to your weekly rotation.
 

What you need:

• 10 oz pasta of choice (whole wheat, lentil, gluten-free, etc.)
• 3 cups leftover (cooked) chicken, chopped or shredded
• 2 tbsp olive oil
• 4 cloves of garlic, minced
• Salt and pepper, to taste
• 1 tsp Italian seasoning
• 8 oz sun-dried tomatoes in oil, drained and chopped
• 3 cups milk product of choice (we used almond milk)
• 2 tbsp flour
• 2-3 cups spinach
• 1/2 cup Parmesan cheese>

What you do:

1. Bring a large pot of water to a boil and cook pasta according to package directions.
2. Pour chicken into a medium bowl. Stir in olive oil, garlic, Italian seasoning, sun-dried tomatoes, salt and pepper until chicken is coated.
3. In a small bowl, whisk your milk and flour until no lumps are visible.
4. Heat a large frying pan over medium-high heat. Pour chicken mixture in first, then pour your milk mixture on top, mixing well to combine. Once the sauce is bubbling, continue cooking until sauce begins to thicken, about 3-4 minutes.
5. Add spinach and stir until wilted.
6. Add cooked pasta and grated parmesan cheese. Stir to combine. Enjoy!