• Whip a cup of egg substitute and cook like scrambled eggs, adding leftover vegetables (those with more talent can turn it into an omelet). Serve with whole-wheat toast and yogurt with fruit.
• Add a cup of frozen vegetables to canned soup. Heat thoroughly and serve with whole-wheat crackers and fruit.
• Roll leftover chicken or turkey in a whole-wheat wrap with lettuce and tomato. Serve with fruit and canned soup.

For something a little more substantial, Dr. Ricciotti offers these two easy meals from her cookbook. Both are nutritious and delicious and sure to please the whole family.

1/3 cup blackstrap molasses
Juice from 1/2 lemon
4 teaspoons honey
1 tablespoon peanut oil
2 teaspoons cumin
1 teaspoon coriander 
1/2 teaspoon cinnamon
1 1/2 pounds salmon fillet, skin intact, cut into four pieces
1 tablespoon olive oil
3 cloves garlic, peeled and finely chopped
1 pound broccoli rabe, trimmed, roughly chopped and rinsed
1 pound spinach, trimmed, roughly chopped, washed and drained
Salt and pepper, to taste

1. Heat the broiler.

2. Combine the molasses, lemon and honey in a bowl. Whisk the ingredients well.

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