Posts tagged under Leftovers. Show all posts.
If your bread box looks anything like mine, at any given time you can find multiple ends (apparently they are referred to as heels) of loaves (raisin, whole wheat, flax…) sitting unloved in the bottom of it. Making your own breadcrumbs with these leftover heels of bread makes so much economical, nutritional and savvy sense and it is easier than you think.
As you finish a loaf, throw your ends into a bag in your freezer. Once the bag is full, remove the bread slices and lay them out on a cooling rack or cookie sheets for the day to dry out. Once they are dry and brittle, throw them in a food processor (a few at a time) and pulse. The end result is a container full of fresh, wholesome breadcrumbs waiting in the freezer whenever you need them.
Some of my favourite uses for breadcrumbs include coating chicken strips, coating fish, sprinkling on casseroles, or making meat balls.
What are some of your favourite tips or tricks?
This month is all about getting back to routines and making lunch is a huge part of that. You don’t need to be packing a lunch every day to suffer from lunch time paralysis—the affliction hits any mom who has to make a lunch every day, day after day, and make it healthy, nutritious and delicious. That’s why we decided to take a bit of a different tack this month and looked for past recipes to inspire moms to serve something that has been prepared already (it’s all about cutting back on the time you spend in the kitchen). We call it cooking efficiently (not ‘leftovers’). For example, a chicken and rice dinner doubles up as a great soup for lunch later that week, cooked pasta from Tuesday night can be covered in cheese and reheated and grilled veggies are perfect in a wrap with hummus or goat cheese. So learn to make a bit extra when you are cooking dinner and you’ll have the foundation for some more interesting lunches to break the routine and the boredom (for you and the kids).
Photo copyright Holly Sisson Photography
It’s the last week of school and (in preparation for summer holidays) a perfect week to clean out the refrigerator and use up leftovers. One of my kids’ favourite mid-week family dinner options are fajitas. So, whenever we have chicken or beef, I try and remember to make more than we need in order to have leftovers for fajitas the next night.
Last night, we used leftover barbequed roast beef, reheated it on the barbeque, grilled a few peppers and onion, cleaned up some other vegetables in the crisper and threw together a simple, quick and healthy dinner for four.
Grilled Beef and Vegetable Fajitas
You’ll Need
Prep and Cook
Good to know: If your family prefers to have their cheese melted, place the completed fajitas in the microwave for 20 sec. prior to serving.
Tomorrow night I am hoping to use up some leftover meat sauce in the freezer to make Sloppy Joes!
What are your favourite dinners to make with leftovers?
Denise, I’m inspired and am having steak fajitas tonight. Thank you!
Comments
I make pesto in August and freeze it in ice cube trays for the Fall/Winter. We use it all year with pasta and I make pesto and brie mini pizzas for my boys lunch.