Leftovers to Lunchbox – Dinner to Lunch Recipes from Aviva Goldfarb

 Leftovers to Lunchbox - 2 dinner recipes you can pack for lunch

Turn dinners into packed lunches with The Six O’Clock Scramble

My good friend Aviva Goldfarb is a meal planning and healthy family dinner expert. Since 2003, via her company, The Six O’Clock Scramble, Aviva’s been helping busy people get easy, healthy and delicious dinners on the table each night. Mom of two, she realized that for most people, 6pm was too late to start wondering what to cook for dinner. So she started the Six O’Clock Scramble, a weekly menu planner with five days’ worth of dinner recipes, side dishes, plus a grocery list. Her focus: quick-to-prepare meals that are creative, healthy, unprocessed and kid-friendly without being adult-alienating. The Scramble also includes the ability to customize the weekly dinner plans based on families’ tastes, schedules and dietary needs.

The Six O’Clock Scramble Meal Planner BOOK

Aviva’s 4th book, The Six O’Clock Scramble Meal Planner, just came out and it’s GORGEOUS!! So of course I had to share it with all of you!

Six O'clock Scramble Meal Planner Book Review

Although many of us love finding recipes online, it can’t replace the simple pleasure of paging through a real book. And this book is one you’re going to be using. A lot. Not only are there stunning pics of every recipe, it’s a weekly meal planner too, and it’s about three times as long as most cookbooks. The extra bonus? It’s endorsed and published by the American Diabetes Association.

A few more features you’ll love about this book:

  • 160 delicious family-tested main dish recipes that require only 30 minutes or less to prepare–plus side dishes paired with every meal
  • Recipes organized by season and by week to give you variety throughout the year
  • Shopping lists for each week
  • Slow cooker directions for most recipes
  • Recipes that are built on natural, fresh ingredients
  • Healthy breakfast, lunch, snacks, and dessert ideas to keep your energy and mood up throughout the day

Packing Lunch Boxes from Dinner Leftovers is EASY!

It’s almost no effort at all to make extra for dinner so that you’ll have enough for lunch too. And The Six O’Clock Scramble Meal Planner has loads of recipes that can be favorites at any time of the day.

Here are two fab recipes from Aviva’s book that can easily go from the dinner table right into tomorrow’s lunch containers!

 Pork (or Chicken) Souvlaki RECIPE │ From leftovers to lunchbox

Pork (or Chicken) Souvlaki

Marinate Time: 60 minutes       Prep + Cook Time: 20 minutes

Ingredients for main dish
2 lbs. boneless pork loin roast or boneless, skinless chicken thighs, trimmed of fat and cut into 1-inch cubes
1 large yellow or white onion, cut into large chunks
1 lemon, juice only, about 4 Tbsp.
3 Tbsp. extra virgin olive oil
1 tsp. minced garlic, (about 2 cloves)
1 tsp. dried oregano, or 1 Tbsp. fresh
1/2 tsp. kosher salt
1/4 tsp. black pepper
6 whole wheat or white pita bread (use wheat/gluten-free if needed)
3/4 cup crumbled feta cheese (optional)

Place the meat and onions in a large self-sealing bag or flat dish with sides. In a large measuring cup, whisk together the lemon juice, oil, garlic, oregano, salt and pepper, and pour the mixture over the meat and onions. Flip the meat to coat it, and marinate it for at least one hour and up to 24 hours.

Remove the meat from the marinade, reserving the marinade, and thread the meat onto metal skewers, alternating with the onion, or transfer it to a grilling or broiling tray without skewers. Grill or broil the meat and onions for 4-6 minutes per side, turning once, and brushing it with the marinade (don’t brush the marinade on the meat during the last 2 minutes of cooking it), until it is lightly browned and just cooked through. (Prepare the tzatziki and slice the cucumbers, if you are serving them.) Meanwhile, warm the pita in the oven, microwave, or on the grill. (If grilling the pitas, brush them with olive oil first and make sure to flip them over so both sides are warmed.) To serve it, wrap the souvlaki in the warm pita, topped with the feta cheese (optional) and tzatziki.

Slow Cooker Directions: Choose wooden skewers that will fit into your slow cooker, cutting to fit if necessary. Mix the marinade as directed. Thread the meat, alternating with the onion, onto the skewers, then place in the slow cooker. Brush or drizzle the marinade over the kebabs, turning to coat.  Cook on low for 8-10 hours or on high for 4-6 hours.
(Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)

Do Ahead or Delegate: Cut the pork or chicken into cubes and refrigerate, cut the onion, juice the lemon, peel the garlic, make the marinade and marinate the meat in the refrigerator, thread the meat and the onion onto the skewers and refrigerate, crumble the feta cheese if necessary and refrigerate.

Scramble Flavor Booster: Double the oregano and pepper and serve it with chopped tomatoes.

Side dish – Tzatziki (Greek yogurt and cucumber sauce)

1 cup plain nonfat or low fat yogurt
2 small cucumbers, 1/2 of 1 cucumber peeled and grated, and squeezed dry with a clean towel (1/2 cup total), peel and slice the rest of the cucumbers for serving
1/2 tsp. minced garlic, (about 1 clove)
1 Tbsp. fresh dill, chopped, or use 1 tsp. dried
1/4 lemon, juice only, about 2 Tbsp.
1 tsp. honey
1 tsp. extra virgin olive oil
1/2 lb. baby carrots (optional)

Combine the yogurt, grated cucumber, garlic, dill, lemon, honey and oil. Serve immediately or refrigerate it for up to 3 days. Serve the tzatziki with the remaining cucumber and/or baby carrots.

Ruffled Noodles with Spinach, Feta and Tomatoes RECIPE │leftovers to lunch box

Ruffled Noodles with Spinach, Feta and Tomatoes

Prep + Cook Time: 30 minutes

16 oz. ruffles or radiatori or cavatelli shaped pasta
12 oz. baby spinach
2 tomatoes, diced
1/4 cup fresh flat-leaf parsley, chopped, or more to taste
2 tsp. fresh oregano, or use 1/2 tsp. dried
2 Tbsp. extra virgin olive oil
1/2 lemon, juice only, about 2 Tbsp., or use 1 Tbsp. white wine vinegar
4 oz. crumbled feta cheese, or use fresh mozzarella cheese
1 Tbsp. capers, or use 1/4 cup pitted kalamata olives (optional)

Cook the pasta according to the package directions, in salted water.   A minute before the pasta is done cooking, add the spinach to the water, remove about 1/2 cup of the cooking water, then drain both the pasta and the spinach and return it to the pot. Gently stir in the remaining ingredients and serve immediately, or refrigerate it for up to 3 days. If noodles are too dry, stir in some or all of the reserved cooking water.

Do Ahead or Delegate: Cook the pasta and store tossed with a little oil to prevent sticking, dice the tomatoes, chop the parsley, juice the lemon or fully prepare and refrigerate the dish.

Scramble Flavor Booster: Use the optional capers or olives and use plenty of freshly ground black pepper on the finished dish.

PIN this image for later:

Leftovers to Lunchbox - 2 EASY recipes from The Six O'clock Scramble Meal Planner

This post contains an affiliate marketing link, which means I may get paid commission on sales of the product I write about. I was not paid to write this post and, unless stated otherwise, my editorial content is not influenced by advertisers or affiliate partnerships.