When we hear boaters swear they won’t eat left-overs, we can’t help but think they’re missing something really yummy!
For us the challenge for leftovers is to make each dinner slightly different so we never feel like we’re eating the exact same thing. With only two of us, I usually cut the original recipes in at least half, sometimes more and often still have a small tupperware container full afterwards. For the life of me, I can’t seem to learn how to make small enough portions for just the two of us.
Yum we have leftovers from the Zucchini Skillet Supper we enjoyed a few nights earlier. So basically there is leftover zucchini, yellow summer squash, onion and a bit of Morningstar vegetarian sausage for flavoring plus a separate container of leftover long grained brown rice.
The zucchini mixture makes a really tasty Garden Vegetable Spaghetti sauce. I simply add spaghetti sauce to the zucchini mixture and serve over pasta for a delicious pasta dinner. If I don’t have spaghetti sauce, which is most of the time, I mix a can of finely diced tomatoes, maybe a splash or two of V-8 juice and plenty of Gourmet Garden Italian Spices (the stuff in a tube, not as flavorful as fresh, but stores easily in my pit refrigerator and has alot more flavor than the dried variety), plus some extra garlic just for good measure. I figure you can never have too much garlic.
The next night add red beans, onions, peppers to the rice leftovers to make Rice n Beansfor yet another dinner — that’s 3 dinners from one! Not bad and three totally different flavors. I usually try to mix it up, doing leftovers no more often than every other night. So our menu might look like this for the week:
Night 1: Zucchini Skillet Supper served with long grain brown rice and a romaine salad.
Night 2: Grilled fresh fish with garden veggies and a salad.
Night 3: Rice n Red Beans – leftover made from the leftover brown rice from Night 1
Night 4: Grilled chicken breast (grill an extra to shred for tomorrow night’s pasta), green beans with sesame honey tamani sauce, romaine salad.
Night 5: Shredded chicken/zucchini skillet supper pasta sauce over whole wheat penne pasta, romaine salad.
And in the unlikely situation we have leftover rice n beans, we’ll roll them up to make burritos for Saturday night! There are always leftovers to consume – it would be nice to eat it all so I can start fresh the next night! 🙂
What’s Your Favorite Leftover Meal? Leave a Comment and Share Recipe Ideas! Yum! Cheers! Jan