I’m not a huge fan of leftovers, so if I use them I recreate a new meal with leftover ingredients. Today lunch: Leftover grilled grapes (and the leftover marinade) from my last post mixed with- Spinach or Kale Rotisserie chicken Farro Orzo Goat cheese Marcona almonds EVOO Dash of balsamic glaze.
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Filming a fun segment on @studio5ksl today! Meatloaf cupcakes (previous post) and turning the leftovers into two different meals. My family all agreed we liked this “meatloaf marinara” sauce as much as the cupcakes. Crumble up leftover meatloaf muffins and put in Arrabbiata sauce. Top with shaved Parmesan and red pepper flakes. Serve over *zoodles or pasta! * I sauté my zoodles in a little Grape Seed Oil and S&P. Don’t overlook them or they’ll be soggy and watery. You want them cooked al dente.
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This salad came to life from leftovers in my fridge. Why is it that it always ends up being my favorite? We felt like we were in the tropics eating this salad last night. . Spinach and Red Leaf lettuce (always 2 or 3 lettuces combined) Grilled pineapple Grilled corn Grilled asparagus Avocado Shrimp Macadamia nuts Dressing: I mixed a homemade poppyseed vinaigrette from a previous post with the Trader Joes Pineapple and Mango salsa. Yummo!
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