These guides are built around the ingredients in the five-dinner weeknight plan, so nothing you buy goes to waste. Storage times follow Health Canada guidance.
Refrigerate within 2 hours; keeps 3–4 days. Freezes 2–3 months.
Reheat with a splash of beef stock, top with fresh corn and mash.
Quick fried rice
Crisp in a hot pan with day-old rice, frozen peas and soy sauce.
Stuffed baked potatoes
Uses the same bag of russets from the weeknight plan.
Refrigerate within 2 hours; keeps 3–4 days. Freezes 2–3 months.
Chicken soup from the carcass
Simmer bones 2 hours for stock; add leftover meat at the end.
Hot chicken sandwiches
Shred into leftover gravy over white bread — a Québec diner classic.
Refrigerate within 1 hour; keeps 1–2 days. Reheat steaming hot.
Reheat rice, top with leftover ginger beef and green onion.
Rice pudding
Simmer with milk, sugar and cinnamon for 15 minutes.
Refrigerate within 2 hours; keeps 3–4 days.
Potato pancakes
Mix with an egg and a spoonful of flour; fry until crisp.
Warm over creamed vegetables instead of boiling fresh.
Refrigerate 3–4 days or freeze 3 months. Thickens when cold — thin with water.
Simmer uncovered with diced leftover ham until spoon-thick.
Reduce until thick and serve with warm toutons.
Refrigerate within 2 hours; keeps 1–2 days. Best eaten cold.
Flake with mashed potato, egg and dill; pan-fry 3 minutes a side.
Cold salmon, cream cheese and capers on a Montreal bagel.
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