Turn one Sunday dish into three days of family faves for a real weeknight time-saver.
Cook on Sunday: PASTA
Boil your favorite pasta shape in well-salted water until al dente. Drizzle leftover pasta lightly with olive oil, cover tightly, and refrigerate.
For Lunch: GENERAL TSO'S PASTA SALAD
Combine pasta with bagged shredded broccoli slaw. Add 2 Tbsp peanut sauce, 2 Tbsp roasted peanuts, and 1/4 cup drained mandarin oranges.
For Dinner: ITALIAN FRITTATA
Place cooked pasta in a cast-iron skillet. Add 8 beaten eggs and 3/4 cup mixed peppers and onions. Sprinkle with grated parmesan. Bake at 400°F for 35 minutes, or until set.
For Lunch: VEGGIE STIR-FRY
Cook mixed chopped veggies in 1 Tbsp oil for 5 minutes. Add soy sauce, honey (for kids over 1), rice vinegar, and pasta; cook until heated through.