4 Healthy DINNER IDEAS – Cook ONCE, EAT TWICE Recipes

4 Healthy DINNER IDEAS – Cook ONCE, EAT TWICE Recipes

hey guys it’s zang and today we’re going to save some time in the kitchen by cooking once and eating twice basically we’re going to repurpose tonight’s dinner for tomorrow’s leftover lunch but in a completely new way thank you so much to sunkist for sponsoring this video so the first thing i’m going to be making is a beautiful sheep pan salmon dinner with a fresh orange marmalade glaze and roasted veggies i’ll be infusing everything with vitamin c since it’s an important antioxidant that supports your immune system which is particularly helpful during the cold and flu season we’re going to start by making our fresh orange marmalade glaze here i have a sunkissed caracara orange which has a look of a navel orange on the outside but it’s characterized by its gorgeous pink hue inside sunkist care care oranges are also extremely sweet with slightly lower acidity so they’re perfect for a glaze like this so what i’m going to do is just use half of the orange for now and we’re going to cut the whole thing with the peel into very thin slices i’ll add the smaller pieces into my bowl and then any larger chunks i’ll just slice it in half for the other half i’m going to go ahead and cut it into thicker slices and include it into our roasted veggies and now to finish off the sauce i’ll add some honey soy sauce a little bit of salt and some garlic the full recipe can be found in the description box below and now i’ll just mix mix mix this savory sweet sauce is super simple and it’s using items i typically already have in my pantry and the combination of all these ingredients will really pack a punch all right we’re going to let the sauce just kind of hang out and marinate here while we work on our sheet pan dinner now for our sheet pan dinner i have a shea pan that i’ve already lined with parchment paper and some sweet potatoes that i’ve already cubed up and gave a head start in the oven for about five minutes believe it or not sweet potatoes take a lot longer to cook than that whole piece of salmon so now to my sheet pan i’m gonna go ahead and add my veggies here i have some asparagus that i’ve already cut up they’re great because they’re in season so good for roasting and then i have some broccoli florets we always have broccoli in the fridge and they’re also really delicious when they’re roasted up with salmon and of course my sunkissed caracara orange slices i’ll go ahead and add it to my sheet pan drizzle a little bit of olive oil on top of everything and now i’ll just flatten everything out making room for our salmon right in the middle i love this frame that the oranges and the broccoli and all the veggies add to our salmon so here i have a pound of salmon and i’m gonna place it right in the middle so now with the glaze that i’ve made earlier we’re gonna pour the orange slices right on top of the salmon and then any residual sauce that’s left over just go ahead and season the vegetables spread out the sun-kissed caracara oranges just make sure it’s like nice and flat covering our whole piece of salmon and now we’re going to bake it off in the oven at 400 degrees for about 15 to 18 minutes just until the salmon’s nice and cooked [Music] the salmon is perfectly roasted and it has that sweet savory flavor from our marmalade soy glaze and that punch from the sunkist care care orange just really brightens everything up this is a delicious dinner of course we have a lot of salmon left over so let’s figure out what to make for lunch i’m a huge proponent for repurposing last night’s dinner into something new fun and interesting i don’t really like eating the same thing twice in a row so i’m going to show you how to transform our salmon into a delicious noodle salad for this recipe since our salmon already has a lot of orange flavors to it we’re gonna hit it with a different orange this time with a sunkissed blood orange so first i’m gonna section off my sunkissed blood orange i’m gonna do that by taking my paring knife and just peeling the skin making sure i don’t take too much of the flesh sunkist blood oranges are subtly sweet and have this vibrant color both inside and out they offer a distinct rich orange taste with a hint of fresh raspberry so it’s good and then any white parts i’m just going to go back and just clean it up you can definitely peel it like a regular orange but because the sunkist blood orange is so unique and vibrant beautiful i really wanted to expose the flesh into our salad and make it like really stand out so in between the membranes i’m just gonna cut with my paring knife down the middle to create a v and just wedge out the segment there we have our segment and we’re left with a lot of juice left so i’m not going to waste it i’m going to squeeze everything into my bowl here and use it for our dressings i love that gorgeous color for the noodles i always have dried noodles in my pantry and today i’m going to be using my dried soba noodles which i’ve already cooked up it only took three minutes to cook and it makes for a perfect salad paired with the salmon and everything if you don’t have soba noodles you can always use rice noodles ramen or even thin spaghetti whatever works make those wins with what you have so we have all our ingredients set up so since i’m using soba noodles i’m going to make a very light sesame soy dressing you can also use your favorite soy based dressing if you already have that in your fridge but to my bowl of sun kiss blood orange juice i’m going to add some sesame oil rice vinegar garlic ginger honey soy sauce and a little bit of neutral oil like avocado oil or whatever you have and now just give it a good mix now all we have to do is assemble our salad i always love to layer in some greens with my noodle salad so here i have some chopped kale which i’m just gonna mix it in with the noodles it just acts as a nice bed for everything else so for the toppings i’m just gonna use whatever i have in the fridge i always have carrots i always have cucumbers avocados so i’m just gonna layer those in then i’ll just take some chunks of our leftover salmon along with our marmalade and then to make our noodle salad really pop our segments of the sun kiss blood oranges drizzle our dressing [Music] garnish it with some sesame seeds gorgeous piece of art right here let me tell you the salmon and the sunkist blood oranges are a match made in heaven they just perfectly complement each other and the dressing is so light and fresh i just feel good eating this for lunch and you would never think that it was last night’s leftovers so the next set of cook wants eat twice recipes that we’re gonna be doing is a grilled orange rosemary chicken that i’m gonna be pairing with creamy pasta and veggies for our dinner and then we’re going to transform it into a delicious yummy wrap for lunch but before i get started with the recipes go ahead and hit that like button and drop an orange emoji into the comment section below if you love eating drinking cooking with oranges so for my grilled orange rosemary chicken i’m going to be using a sunkissed navel orange i’m going to zest half of it and then juice the whole thing into my container right here sunkist navel oranges are refreshingly sweet and juicy with this really pleasant floral aroma these sunkist navel oranges are typically available from november through june so we’re in like peak season right now beautiful now to finish off the marinade i’m gonna add a little bit of dijon mustard to bind everything garlic rosemary of course to perfume it with that herbaceousness soy sauce a pinch of salt and a drizzle of olive oil just give it a good mix mix mix and now i’ll just add my chicken i’m using chicken thighs here make sure each piece is completely submerged in the marinade so i’ll just cover it up and just let it marinate in the refrigerator for two hours to overnight so when you’re ready to grill it off just heat your grill up to medium high heat and cook each side for about five minutes or until it’s thoroughly cooked all right looks great let’s go ahead and transfer it to our plate now to make this a full meal i’m going to make some creamy pasta i’ve already showed you guys this creamy alfredo pasta half so i’m just going to recreate it today so to my pan i’m going to add a drizzle of olive oil some garlic cook it up until it’s nice and fragrant and then we’re going to add some cream cheese let it get soft and melty and then add our milk stir everything together until it’s nice and smooth and then we’ll add some already cooked pasta i’m using penne pasta today season it up with some parmesan cheese salt and pepper and just give it a good mix okay you can let it simmer for a little bit to your desired thickness i like it just right not too thick not too thin remember the sauce is gonna continue thickening up as it cools so i want it a little runny looking like this this creamy pasta is gonna pair so well with our grilled orange rosemary chicken so i served it with a side of broccoli because like i said we always have broccoli in the fridge i’ll garnish it with some parsley and to really enhance the look and the flavor of the dish a twist of orange beautiful [Music] so not only do these recipes taste amazing the vitamin c that we use from the sun-kissed oranges in these recipes play a really significant role and have benefits like reducing the risk of heart disease promote the production of collagen that gives your skin elasticity strength and helps wounds heal okay so with the leftover chicken from earlier let’s go ahead and make a wrap i love honey mustard chicken salad so i’m going to be making a honey mustard dressing sauce for our wrap you can definitely use any type of dressing that you have available in your pantry or fridge but i’m going to show you how to make this in case you have these ingredients available as well so for the honey mustard i’m going to add dijon mustard to a bowl some honey mayo paprika a pinch of salt and juice from half a lemon give it a good mix and that’s our honey mustard all right this looks good so let’s go ahead and assemble so to assemble i have a burrito sized tortilla here and i’m just going to slather it with our honey mustard dressing then i have some salad mix i’ll just add at the bottom some cucumbers for a nice crunch our grilled orange rosemary chicken some tomatoes avocados just wrap it up on the side i’m going to serve it with some more of my sunkist navel orange wedges to give me another boost of vitamin c a whole sunkist navel orange actually gives you 90 of your recommended daily value i don’t know why but a wrap is always so good for lunch let me know what you thought of these recipes and if you want to see more cook once eat twice videos thank you so much for watching i’ll see you guys next time bye

Hi Guys! It’s Dzung and today we’re going to save some time in the kitchen by cooking once and eating twice. We’ll repurpose today’s dinner so tomorrow’s leftovers will still be interesting. I’m infusing each of the dishes with a variety of vitamin C-rich oranges from Sunkist. I’m making a few
things – a sheet pan salmon and turning it into a soba noodle salad for the next day. Then I’m doing a grilled rosemary orange chicken to pair with a creamy alfredo pasta and using the chicken to make a simple honey mustard wrap the next day! Sound good?
Give this video a big thumbs up!! Thank you to Sunkist® for sponsoring this video! #ShareWhatsReal #WinsWithWhatYouHave

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Salmon Sheet Pan Recipe
1 lb salmon
2 cups broccoli florets
1 small sweet potato cubed
2 cups asparagus, cut into 1-inch pieces
Glaze:
1 Sunkist® Cara Cara orange
¼ cup soy sauce
1 tbsp honey
½ tsp salt
3 garlic cloves, minced
Cut the Sunkist Cara Cara orange in half and slice half of it into thin slices. Any large slices can be cut in half. Add to a bowl and combine with soy sauce, honey, salt, and garlic cloves. Mix well.

On a sheet pan lined with parchment paper, coat the sweet potatoes with some oil and salt and pepper and bake first for 5-7 minutes at 400 degrees. Remove from oven and carefully add veggies and mix well. Create a middle section to add the salmon. Pour the glaze on top and any extra can be used to pour on top of the veggies. Bake for another 15-18 minutes at 400 degrees until salmon is cooked. Remove and enjoy!

Of course, we have a lot of salmon leftover – let’s figure out what to make for lunch. I am a huge proponent of repurposing leftovers into something new and fun – I don’t like eating the same thing twice in a row, so I`ll show you how I transform our roasted salmon dinner into a delicious noodle salad.

Salmon Soba Noodle Salad Recipe
1 Sunkist® Blood orange
1 bundle soba noodles or your favorite pantry noodle
1 cup kale or leafy green
avocado slices
cucumber
shredded carrot

Noodle salad dressing
Juice from segmented Sunkist Blood orange
1 tbsps rice vinegar
1 tbsps avocado / neutral oil
1 tbsps toasted sesame oil
2 tbsps soy sauce
2 tsps honey
1 clove garlic, minced
1 tsp ginger, minced

For the noodle salad, boil the noodles according to the package’s direction. Drain and let cool.
In a large bowl, add your favorite leafy green and add the noodles into bowl. Top with your favorite veggies – I used cucumbers, shredded carrots, avocado slices, leftover salmon, and added some freshness and a burst of color and flavor by segmenting the Sunkist Blood orange.

For the dressing, combine everything in a bowl and mix well. Pour over the salad, mix well and enjoy!

Grilled Rosemary Orange Chicken with Penne Alfredo Recipe
Zest and juice of a Sunkist® Navel orange
1 tbsp dijon mustard
1 tbsp soy sauce
1 tsp kosher salt
3 cloves garlic, minced
1 tsp rosemary, minced
2 tbsps olive oil
1 – 1.5 lbs chicken thighs – boneless, skinless

In a large bowl, mix the Sunkist® Navel orange zest, juice, dijon mustard, soy sauce, kosher salt, garlic, rosemary, and olive oil. Mix well and add chicken thighs. Coat the chicken with the marinade and let it
sit in the fridge for 4 hours to overnight.

When ready to use, grill on each side for 6-8 minutes until cooked through. Serve with penne alfredo and or honey mustard wrap.

Penne Alfredo Recipe
3 cloves garlic, minced
3 oz cream cheese
1 cup whole milk
4 oz dried penne pasta
¼ cup parmesan cheese
1 tsp kosher salt
Ground black pepper

In a large pot, boil pasta with 1 tsp salt for 8-10 minutes until al dente. Drain and set aside.
In another large pan, add olive oil and add minced garlic and cook for a minute until fragrant. Add cream cheese and warm it up until it’s soft, then add milk. Whisk it together so it’s creamy the milk comes to a slight
boil.
Add the pasta, parmesan cheese, and let it cook and for another 3-5 minutes until al dente.
Serve with Rosemary Orange grilled chicken and garnish with steamed broccoli, parsley, and shaved parmesan. Enjoy!

Eat Twice:
Honey Mustard wrap
Dressing Recipe:
2 tbsps honey
2 tbsps dijon mustard
1 tbsp mayo
¼ tsp paprika
juice of half a Sunkist® lemon
salt to taste

To make honey mustard dressing, combine the above ingredients and mix well until you get a creamy cohesive dressing.
To make the wrap, get a burrito size tortilla and warm it up slightly. Spread the honey mustard all over and add lettuce, chopped grilled, layer with veggies like cucumber, avocado, and tomatoes. Wrap the tortilla up
and enjoy with some more Sunkist® Navel Orange wedges.

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