Lately I've been throwing all sorts of
our leftovers on salad greens for lunch the next day, so I can totally see this being a great salad too.
I used the chicken this time to make chicken pesto sandwiches and will used
the leftovers on my salad for lunch tomorrow.
Not exact matches
I used one slice of ham because mine was big, and I used shredded swiss cheese (because then the
leftovers would go
on salads).
I believe frittatas qualify for any of the three meals of the day and sometimes I eat
leftover salad with an egg
on top for breakfast so all is permissible.
If you have any
leftover, you can put them
on a
salad or heat them up and enjoy them for lunch or dinner the next day.
In the meantime, I have my
leftovers to look forward to: — a spinach
salad with breast meat, fresh pineapple chunks, dried cranberries, and some shredded carrots and apples (I love colorful
salads)-- my Pumpkin chicken skillet, based off of Gluten - Free Mommy's pumpkin chicken tortillas (but I try to limit my corn - intake so my version tops the filling
on baked sweet potatoes.
Other uses for the
leftover vinegar flowers would be as a topping
on a sandwich,
on a
salad, or anywhere you would use any pickled vegetable.
This delicious riff
on a Niçoise
salad — minus the hard - cooked eggs and with salmon instead of tuna — comes together in about 30 minutes when you have
leftover Cedar - Planked Salmon.
It was quite a big accomplishment considering it was only a week ago that he tried smoking something
on his grill for the first time — a whole chicken that I tasted right after it finished cooking and then used the
leftovers in
salads for lunch the entire week.
If you are not planning
on eating the entire
salad, only add dressing to what you are serving and store your
leftover salad and dressing separately.
But feel free to use any
salad ingredients you have
on hand (in other words, use up all the seasonal
leftovers you've got in your fridge!).
You can refrigerate your
leftovers and top them
on a
salad too!
You can even double it, scoop out the flesh of
leftover servings and serve them over
salad greens, under eggs, in lettuce wraps... the list goes
on and
on.
I brought a
leftover piece of chicken for lunch with some rice, but wanted to add something else, so I picked up this side
salad at Frontera Grill
on the 7th floor Macy's food court.
Peas and Ham Pasta
Salad (5SP)
on a bed of
Salad Greens (0SP) with Sliced Cucumbers (0SP) and Grape Tomatoes (0SP)(A great way to use up some of that
leftover Easter ham and hardboiled eggs)
I had some
leftover lentils from a dinner I hosted
on Saturday night, and this had to be the simplest, but tastiest,
salad I developed in a long time.
And it even has a ripple effect — everything I put
on my plate after the
salad tasted 10 times better because it was seasoned with the
leftover dressing.
Inspired by my good friend Cathy who made this Emeril Lagasse recipe last time we visited her in Grand Rapids, and by this recent blog post
on EatBlogSleep, I decided to use up the last of the green garlic (
leftover from this
salad) and the wonton wrappers we had in the fridge before I head off to Australia and Asia
on Wednesday for nearly 5 weeks:
As for
leftover tahini, it's great eaten plain
on a spoon — my wife loves that, and I sometimes indulge, but we also make a nice
salad dressing from it — tahini, lime or lemon juice, a dash of soy or tamari, and some toasted sesame oil, and water to desired consistency.
I tried an avocado - based egg
salad back at Easter time with some
leftover Easter eggs and it turned my thoughts
on the dish.
Tip: Eat any
leftover chicken
salad on top of a bed of greens
on in a sandwich for a light lunch the next day!
Over this busy summer weekend, everyone was delighted to have a big batch of my Cherry Wheat Berry Super
Salad on hand for a picnic lunch down at the lake and
leftovers to pair next day with our grilled steaks.
Our dinner rotation is usually sauteed seafood of some kind with probably toast one night, some variation of pasta with garlicky rabe another night (adding sausage, using kale or whatever green we have, wuteva), black bean tacos, and
salad with all of the
leftover veggies and either tuna
salad on top or roasted chicken.
i love sprinkling it
on green
salads, grain
salads, roasted vegetables etc., etc. likewise, the miso - tahini makes approx. 1/3 cup and you will likely have
leftovers which you can cover and refrigerate for 1 - 2 weeks.
I've even thrown
leftovers on top of a
salad.
The casserole looks delicious, and I know if I made it, I'd be munching
on leftovers for lunch every day, just as I have been munching
on my
leftover Asian
salad ever since I made it Have a wonderful week!
For this bean and lentil
salad recipe I chose chickpeas, since I had some
leftover from my chickpea avocado
salad the other day, but any kind of beans will do — use what you have
on hand.
I love to use
leftover rice and beans for
salads like this but if you are cooking the brown rice, cook more so you can use it for another meal (cook as per directions
on the packaging).
Lunch (349 calories) Taco
Salad • 2 cups greens, such as romaine lettuce • 1/2 cup
leftover black beans from dinner
on Day 9 • 1 cup
leftover veggies from dinner
on Day 9 • 1/4 avocado, diced • 2 Tbsp.
We ate it
on sandwiches that night, but I've been eating the
leftovers cold
on a
salad for the last two days for lunch.
Leftovers are great
on a grilled chicken
salad for lunch — just use the
leftover dressing to dress the
salad and add whatever fresh vegetables you have in the fridge.
With the
leftovers I added a bit more olive oil and vinegar and made a fiery
salad dressing that was great
on a sprouted lentil, radish, apple, dried currant, and arugula
salad — uses for these lentils are just sprouting up everywhere (pun fully intended)!
The next day, I combined the
leftovers with some chopped cooked chicken I had in the fridge, put it
on a bed of chopped romaine, garnished it with some crumbled corn chips and had a winner main course
salad.
I made it for dinner with a great green
salad and orange slices
on the side... The next day we had
leftovers for breakfast with a sunny side up egg
on the side... Choose your weapon, this is a killer recipe..
The
leftovers are great served
on top of chicken or steak, added to a
salad, or even
on top of some brown rice.
It's based
on the same principle that led Epi contributor Paula Forbes to realize that
leftover potato
salad makes great crispy roasted potatoes — namely, that mayo is mostly fat, and making things crunchy is one of the things that fat does pretty well.
If all this hasn't yet sold you
on this beautiful
salad, it also makes great
leftovers for lunch the next day.
As a lover of blackened chicken and chicken
salad I can't believe I haven't at least stumbled
on this accidentally before since
leftover chicken breasts get made into
salad almost always.
Frittatas are a great way to use up any
leftovers you have
on hand, such as roasted vegetables, and are perfect for lunch or served with a
salad for a light dinner.
This is my submission to Deb for this week's Souper Sundays, to this week's Weekend Wellness, to this month's Credit Crunch Munch hosted by Helen and Camilla, to this month's No Croutons Required with soups /
salads featuring
leftovers and to this month's Herbs
on Saturday.
I headed to the kitchen at work to heat up some
leftover brown rice and curried chicken, and throw some dressing
on a side
salad.
Beef: Bacon, Onion & Cheese Stuffed Burgers Baked Stuffed Tomatoes with Beef & Mozzarella Balsamic Roast Beef Beef and Bean Burritos Beef and Eggplant Ragu over Spaghetti Squash Beef Au Jus Sandwiches Beefed Up Biscuits Beef Goulash Beef Minestrone Soup Beef, Mushroom & Barley Stew Beef Stew Blue Cheese & Spinach Meatloaf Muffins Braciole Braised Short Ribs Caprese Sliders with Pesto Mayonnaise Cheddar Sliders with Cajun Caramelized Onions Cheeseburger Meatloaf Muffins Chili Con Carne Chinese Beef with Noodles Cocktail Meatballs Corned Beef & Cabbage Crockpot Chili Crockpot French Dip Sandwiches Crockpot London Broil Crockpot Pot Roast with Veggies Crockpot Roast with Cranberries & Sweet Potatoes Crockpot Shredded Beef Tacos Easy Brisket Four Cheese Ravioli with Meatballs and Marinara Grilled Filet Mignon with Sauteed Mushrooms Grilled Sirloin Steak with Balsamic Onions Hearty Beef and Chorizo Chili Horseradish Burgers with Havarti Horseradish Crusted Beef Tenderloin Instant Pot Beef Stew Italian Flank Steak with Roasted Vegetables
Leftover Beef Pot Pie Lomo Saltado London Broil with Balsamic Marinade Love Loaf (aka Pioneer Woman's Favorite Meatloaf) Low Carb Stuffed Peppers Melissa's Bolognese Sauce Mexican Beef over Polenta Nana's Lasagna Papas Rellenas Picadillo Red Wine & Garlic Marinated London Broil Ropa Vieja Salisbury Steaks with Mushroom Gravy Spicy Mexican Burgers Steak Fajitas Stuffed Cabbage Soup Stuffed Zucchini Boats Sunday Best Roast Beef with Pan Gravy Swedish Meatballs with Egg Noodles Sweet and Sour Braised Beef Brisket Whole30 Picadillo with Sauteed Almonds Chicken: Alfredo Stuffed Shells with Chicken & Artichokes Arroz con Pollo Baked Chicken Thighs with Red Potatoes Baked Chipotle Chicken Chimichangas Baked Creamy Chicken Taquitos Baked Mustard Lime Chicken Baked Quinoa with Chicken Sausage & Spinach Balsamic Glazed Chicken BBQ Chicken Enchiladas Basic Roasted Chicken Beer and Onion Braised Chicken Cheater's Chicken Enchilada Casserole Cheesy Chicken Stuffed Shells Chicken & Sausage Gumbo Chicken & Shrimp Stir Fry Chicken, Asparagus & Goat Cheese Quesadilla Chicken Bruschetta Chicken Cacciatore Chicken Chili with Black Beans and Corn Chicken Francese Chicken Lazone Chicken Marsala Chicken Pasta Pesto Bake Chicken Piccata Chicken Souvlaki Chicken with Gruyere & Sage Chicken with Mustard - Cream Sauce Chicken with Olives Chili & Garlic Chicken Thighs with Spicy Roasted Kale Chili - Lime Chicken Kebabs Chili Roasted Chicken and Sweet Potatoes Citrus, Garlic and Chipotle Marinated Chicken Copycat Chick - Fil - A Sandwich Coq Au Vin Creamy Corned Chicken and Zucchini Creamy Crockpot Salsa Chicken Crispy Buttermilk Chicken Crispy Coconut Chicken Fingers Crispy Roast Chicken with Turnips, Artichokes and Sun Dried Tomatoes Crockpot Balsamic Chicken Breasts Crockpot Chicken with Wine & Mushrooms Crockpot Italian Chicken Crockpot Salsa Verde Chicken Enchiladas Cuban Chicken Soup (Sopa de Pollo) Easy Chicken Enchiladas with Homemade Sauce Easy Chicken Pot Pie Garlic - Roasted Chicken Breasts Gnocchi Florentine with Sausage Greek Cinnamon Stewed Chicken Grilled Balsamic Chicken with Peaches and Onions Grilled Buttermilk Chicken Grilled Rosemary Chicken
on Mixed Greens Grilled Sweet Chili Chicken
Leftover Crack Dip Mac - n - Cheese Lemon Chicken Lemon Garlic Chicken in the Crockpot «Mambo Italiano» Chicken Parmigiana Maple Roasted Chicken & Sweet Potatoes Mock Shake n Bake Chicken Mom's Chicken Soup Orange Chicken with Green Beans Oven Fried Panko Chicken Paella Mixta Pasta with Chicken Sausage & Artichoke Hearts Penne with Chicken, Fresh Mozzarella & Spinach Pesto Pasta
Salad with Grilled Chicken Pressure Cooker Salsa Chicken Burrito Bowls Roast Chicken with Butternut Squash Roasted Chicken with Yams, Fennel & Lemon Skillet BBQ Chicken Pasta Skillet Sausage & Potatoes Slow Cooker Chicken Tikka Masala Slow Cooker Chicken Tortilla Soup Spaghetti Squash with Chicken Sausage in Light Tomato Cream Sauce Stuffed Chicken Breasts Whole Roasted Chicken
Use your
leftover spread
on salads or sandwiches for the next day or two.
Then enjoy the
leftover chicken three different ways over the days to come — ladled with the broth over rice noodles, layered with vegetables
on a sandwich and mixed with mayo to make a creamy chicken
salad.
Throw a few thin slices
on a
salad like this Steak Spinach Salad with Grilled Peaches and Red Onion and you won't hear anyone complain about leftovers for dinner, that's for
salad like this Steak Spinach
Salad with Grilled Peaches and Red Onion and you won't hear anyone complain about leftovers for dinner, that's for
Salad with Grilled Peaches and Red Onion and you won't hear anyone complain about
leftovers for dinner, that's for sure.
Any
leftover cauliflower pesto is really good
on toast, in
salads or bowls.
Make a big batch of this ragù
on Sunday, serve it with pasta and a big green
salad that night, then send the family off with
leftovers for lunch the next day.
Cold, warm, soggy, over-mayoed, under - mayoed, with
leftover Easter eggs, eggs that have been sitting in the fridge for six months, fresh eggs, overboiled eggs (but NEVER underdone eggs), mustard, celery or celery seed, mayo, cheese or no cheese, tunafish added, crispy iceberg lettuce with no nutritional value whatsoever, bacon crumbles or sliced green olives, scallions, chives... Egg
salad is just a high - protein base for hundreds of combinations, and it wears well
on day - old Wonderbread, or Portugese rolls or French loves with the middles hollowed out to make room for all of the veggies you add.
We've been eating it this week, first as a
salad on its own, then as a side dish, and the
leftovers made their way
on top of hearty sourdough toast — all equally delicious and so fresh.
Use
leftovers with raw veggies or crackers,
on salads and pasta, or with tacos or burritos.