Cook a batch (or two) of gluten - free chicken nuggets for dinner and
use the leftovers for chicken parmesan the next day!
I typically just
use leftovers as my lunch for the next couple of days, but this really was delicious!
It does, however, take a lot longer to make in my opinion as I bake a ham the day before and
then use the leftovers in the recipe.
By using leftover ham and green beans, this low carb and low calorie soup comes together in a snap!
I like to make the sauce in advance, and
use leftover grilled chicken, so on the day I make the pizza it all comes together in 15 - 20 minutes.
Since reading my new work out book that there are good times and bad times to have starchy foods, I decided to
use some leftover mashed potatoes to make some zucchini breakfast pancakes.
* If you're
using leftover meat instead, add this after your veggies are cooked and cook just long enough to heat through.
If using leftover chopped chicken, beef, or pork, add this to the skillet along with potatoes and cauliflower.
I used canned pineapple,
so used leftover pineapple juice in the syrup instead of the rum.
After having this delicious smell around, I figured why
not use the leftover ingredients to make a simmer pot.
It's perfectly balanced with fruit and complex carbs and is a great recipe for
using leftover ingredients you have hanging round the kitchen.
Looks lovely and thanks for the tip about
using the leftover coconut milk in the soup, by coincidence I have some in my fridge and was wondering what to do with it!
It is often one of the main desserts during the holiday season... and it would be difficult to find a better way to
use leftover baked sweet potatoes.
Use leftover dressing as needed or if you have a larger portion of salad, dress it with another tablespoon of dressing.
Learn to
use leftover vegetables and pantry staples to prepare a quick, tasty soup that will warm up your little ones.