Make Your Own Meals: Use Leftovers #30DaysofGOOD
Things are easier said than done, or so the old adage goes, and we couldn't agree more. That's why we do The GOOD 30-Day Challenge (#30DaysofGOOD), a monthly attempt to live better. Our challenge for June? Make your own meals.
The lunches I bring to work on Mondays are some of the most interesting meals I eat all week: long-simmered stews, cold salad trios, roasted vegetables with homemade sauces. I'd like to say this is the product of amazing foresight, but usually it's thanks to some clever recycling of leftover components from the weekend's cooking.
Today's challenge is to use up leftovers from the weekend by incorporating them into a completely new meal. Did you make chili beans for Sunday dinner? That's an easy one. Roast some potatoes, scramble a couple eggs, heat up some tortillas, and wrap it all up with your leftover beans for a delicious breakfast burrito.
One of my favorite tricks for making leftovers taste new is to use the remnants of an entree in a lunch salad. This works great for grains like couscous or rice, which can quickly be dressed up with herbs, nuts, and dried fruit. If you have leftover pasta, even better: Try my Bean on Bean Noodle Salad.
We're giving away $500 for you to unite your community and "Make More Meals" from locally-sourced foods. Participate in our Share a GOOD Recipe challenge.