Leftovers

Cooking for one, I have a lot of leftovers. I almost always eat leftovers for lunch, sometimes dinner. But who wants last night's dinner for lunch every day? I have gotten creative with my lunches.

Last night for dinner I had baked spaghetti. I had made spaghetti earlier, and just sprayed a small baking dish with cooking spray, added leftover spaghetti mixed with leftover sauce, topped with fresh mozzarella, and baked at 350° for 25 minutes. A perusal of the Mayo Clinic recipe site inspired this one.

Wednesday I made Ratatoullie Potroast on Pasta. It served 8, I am exactly 1. Despite my best efforts to get someone to share, I ended up with a lot of leftovers. I put 2 sets of double portions in freezer bags for future dinners, but kept some of the ratatoulie and some of the pasta in the fridge for leftover lunches. Since Ratatoulie can be served cold, I added it to my pulled chicken salad I had for lunch on Thursday. The chicken itself was from Tuesday night, I pulled the meat from the bone and shredded it with a fork, placed it on a top of greens, along with the ratatoulie, a little shredded Parmesan, and dressing on the side. The "best" dressing I found is Raspberry Vinaigrette. But for this I used Italian Pesto. Not the lowest sodium around, but within the confines of my diet.

The Vegetarian Tacos was a leftovers idea too, as I had made Mrs' Dash Stuffed Mushrooms the night before. The stuffing was Mushroom stems, celery, onions, plain yogurt and bread crumbs. I made the bread crumbs myself, so I knew they were low salt.

Other things I have done to make leftovers more interesting is Spaghetti Wraps. Low fat Tortillas, with Spaghetti and sauce, lettuce and shredded Parmesan. Spaghetti on salad. I sliced the meat off the bone of the pork chops and served that on salad.
Eating Healthy Since Feb, 2004