Make magic leftovers
Having a few leftovers in the fridge is a frequent occurrence for most, but what we do with them is where the magic happens. Rather than whacking bol sauce on a bit of lonely pasta, or letting the BBQ chook look miserable in a sandwich, work straggling leftovers into something awesome to give your plate a nutritious, flavoursome punch. Here are a few ways you can use the common leftover fridge residents.
BBQ roast or poached chicken
Simple chicken slaw
Shred leftover chicken and toss it through a simple slaw made with red cabbage, grated carrot and finely sliced green apple. Toss through any herbs on hand, (coriander or mint would add great flavor), season with salt and pepper and top with a squeeze of lemon juice. Yummo scrummo.
Chicken nori wraps
Roll pieces of leftover chicken with carrot, capsicum, celery sticks, avocado, a sprig of fresh herbs and a touch of chilli into a piece of nori (no rice required). This wholesome meal is packed with protein, carbs and healthy fats, not to mention a rad dose of sea minerals from nori too.
Baked chicken capsicums
Toss shredded leftover chicken with leftover quinoa or rice and spring onions. Grate some vegetables and then pack it into a capsicum and bake in the oven for 15 minutes.
Roast or steamed vegetables
Strange name, but an absolutely great way to use up the veg from last night’s dinner. Simply heat a large pan with a drizzle of oil and add in the leftover vegetables and baby spinach or other delicious greens on hand. Saute for one to two minutes before cracking two or three eggs into the pan. Cook for a further two to three minutes and serve.
Roast veggie, bitter greens and tuna salad
The speed lunch of all leftover speed lunches. Toss leftover veggies with a small tin of sustainable tuna, rocket, radicchio, baby spinach and a drizzle of good olive oil, balsamic and voila. The lunch will take you through your 3pm sweet cravings and charge you into the afternoon in nutritious style.
Vegetable socca with goat cheese
Socca is a heavenly (gluten free) chickpea pancake that can amp up your leftover lunch ideas in a heartbeat. Whisk together 250g chickpea (besan) flour with a pinch of sea salt, 750ml water and two tablespoons of olive oil. Let it rest for 30 minutes, then pour into a pan and cook until golden on each side. Roll up the pancake with leftover vegetables, herbs and some delicious goat cheese for a beautifully balanced meal.
Bolognese or chili beef
Chili beef spinach wraps
Move on over tortilla, spinach is comin atcha! Spinach and beef wraps will supercharge your lunch status with an insane iron and protein combination. Pick up some large swiss chard spinach on your next shop, wash and tear the leaves from the stalks and use as a wrap.
Baked eggs with bolognese
Bolognese for breakfast? Um yes please. Pop your leftover bol with baby spinach and a few chopped cherry tomatoes into a baking dish. Crack a couple of eggs over the top and you have a breakfast for champions. Paleo, gluten, dairy and sugar free, eat your heart out.
Beef nourish bowl
This leftover bolognese or chili beef dish is a favourite in our kitchen because nourish bowls not only look beautiful and as their name describes ‘nourishing’, but taste it also. Grate or spiralise vegetables on hand (carrot, zucchini, radish, cucumber), and arrange on top of a bed of greens. Add beef, sauerkraut and any additional grains such as quinoa, buckwheat or a slice of gluten free bread. Then tuck into the goods.
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