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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
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
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
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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All Rights Reserved.

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