So, I've said it before, and I'll say it again. Ammon hates leftovers. I have to work hard to figure out ways to make food quickly and easily, and ways to use leftovers in a new way that in no way, shape, or form resembles the original dinner. It's kind of a pain, but I'm becoming increasingly more creative as a result.
We had pork chops for dinner Monday night. I had purchase a family pack, so that I could keep some of them in the freezer for future use, but I kept out 5. We ate 2 Monday, and I have 3 left. Those 3 went into...
You will need:
16 oz cooked pork chops (3 medium-large boneless chops)
2.5 - 3 cups cooked quinoa
2 T sesame or peanut oil
4T low sodium soy sauce
1 cup frozen peas and carrots
1 cup frozen corn
What you do:
1) Scramble your eggs. I put mine in a mason jar and shake them up until they're scrambly goodness. You can whisk, but it's less fun.
2) Put the oil in a frying pan over medium. Cook your eggs until they're hard scrambled. You want to do this in a large pan, so that they spread thinly and evenly. Once they're cooked, you can cut up the egg with your spatula into small pieces.
3) Add your veggies and soy sauce, and give everything some time to get hot. Stir occasionally.
4) Add the pork. It should be cooked already, but this gives it some of the soy sauce flavor.
5) Add quinoa and stir constantly. Also, raise the heat at this time from medium to medium-high. By finishing it at a higher heat, it will get that texture you're used to with fried rice.
Spoon into your bowl and dig in, knowing that its full of protein and fiber! This recipe serves 4 as a main dish, 6-8 as a side dish.
What do you do to sneak your recipes into leftovers? Or are you the queen of making "just enough" food for your family?