First things first — how to make leftovers awesome. (I definitely have an entire category on my blog entitled “Leftovers Made Awesome,” by the way. Check it out 😉 )
One of my favorite things is taking something that’s sitting around in the fridge looking sad and making it into a new masterpiece
On Friday at lunch, I was staring into the fridge when I noticed about a portion’s worth of my Thai Chili Garlic Chicken (just the chicken & bok choy — no more rice) from the other day staring back at me, begging to be used. I immediately got down to work turning it into a feast for me and Matt!
First tip for leftovers — add in more veggies to bulk it back up! I sautÃ©ed some spinach, tomato, green pepper, and snap peas in a pan with some oil and garlic.
Once the spinach was wilted enough…
I added in the leftover chicken and bok choy:
Then, for some healthy carbs — a package of (already cooked) 90 second brown rice. Love this stuff. It’s so easy!
To round things out and amp up the flavor again, I added in a bit of low sodium soy sauce, a tiny bit more chili garlic sauce, and a squirt of lime juice.
A feast for two and no wasted leftovers in sight Are you a fan of leftovers?
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And now — for a recap of last night’s food science class! So much fun, as always. This week’s adventure was fats and oils! This is more of a culinary course than a nutrition course, after all. We were all excited because one of the night’s creations was salad dressings, so to taste test them we had a huge salad bar set up!
Mmmm… I need to buy some dried cranberries to put on salads. They made them so delicious!
The other highlight of the night? These amazing paninis.
The paninis included sautÃ©ed spinach with garlic, fresh tomatoes and basil, and a feta cheese spread (!), all smushed between two crispy slices of olive bread. YUM!!!
We also experimented with brownies, trying to make them with applesauce instead of butter/oil, pureed prunes instead of butter/oil, and of course a control made with real butter. The butter won… shocker 😉 While I love health-ifying muffins… I think brownies should probably stay as they should be — a once in awhile decadent treat!
Speaking of “sometimes” food — we experimented with frying. Banana and apple fritters, anyone?
I’m off to school for a crazy busy day. I have a test at 8 a.m. (that I’m making up since I’m missing it on Thursday), 3 classes, 2 group project meetings, a 30 minute assignment to complete, then I’m racing home and changing to make it to my favorite power yoga class at 5:45, and then, finally, packing for Los Angeles! I leave bright and early (aka my flight leaves AT 7 a.m… yikes!) tomorrow morning, so I’ve scheduled a fun post to go up around 10 a.m. (tomorrow) to entertain you guys while I’m traveling Enjoy and catch you later from the west coast… yet again!