We had some leftover chicken and some leftover shrimp in the fridge. Enough for half a portion each for both of us. So we mixed them together with a salad of greens, tomatoes and cucumbers, dressed with some balsamic and a touch of low-fat dressing. Easy to throw together, a great use of leftovers & no cooking!
After making ourselves some Kimchi Chicken for dinner one night, we had some leftover chicken that was really moist and yummy. How to reuse the remainder in a way that complemented the flavorful chicken without drying it out? First, we stir fried some vegetables in a little bit of olive oil: zucchini, broccolini, red and yellow bell peppers. When they were about half done, we added the chicken and some of the leftover brine from making the kimchi. The addition of the liquid kept the chicken from drying out as it reheated while the veggies finished cooking. Voila! A yummy one-pot meal from leftovers!
Salmon is a favorite fish of ours. Rich in omega-3 fatty acids, it is classified as an oily fish, which puts it on the “lean” list, meaning we get a 5-ounce portion and we add no additional fats in its prep or cooking. Leftover salmon lends itself beautifully to a cold salad — lovely on a hot summer day!
This photo shows some salmon we had grilled the night before flaked over a bed of spinach with some tomatoes and cucumbers. We tossed the salad with some balsamic vinegar (not vinaigrette) before plating it and flaking the salmon on top. No cooking, just assembly!
Because we’re controlling our food intake and measuring everything, and only eating the one meal per day, it would be easy to let these leftovers go to waste. It would also be easy to stray off program by snacking on them spontaneously, just because they’re there!