Save Money by Eating Leftovers at the end of the Week
Friday, February 13th, 2009The best way to stretch your grocery dollar is to eat the leftovers once a week. You can take most leftovers and turn them into delicious dishes in now time. Here are some suggestions.
1. Turkey: If you have a cooked turkey or even lunch meat turkey you can make a delicious meal in no time. Heat or roast the left over’s and turn the turkey into soup. Or, slice the turkey to use throughout the week in lunches for sandwiches.
2. Chicken: You can do some much with chicken such as use it for soups, sandwiches or even added to stir-fry at one point during the week. You can buy chicken legs and have them one night with mashed sweet potatoes and maybe some Swiss chard or use the chicken chilled after it’s been cooked thoroughly in chicken salad recipe to use for sandwiches throughout the week as well.
3. Pork Loin: Roasted pork loin is pretty much like chicken and can be used in a variety of ways. One easy one is taking pork loin left over’s and drowning them in BBQ sauce and allowing to marinate for a few hours them wrap in parchment paper lined foil and BBQ them on the grill.
4. Baked Ham: Baked ham can be used for sandwiches or even grilled for a breakfast treat with your morning eggs. Cut into smaller pieces and add to a noodle casserole or cold spiral noodle salad.
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Earthly Eating Recipe
Chicken and Almond Casserole
Serves: 4
2 tsp. olive oil
Four (4 oz.) boneless, skinless, chicken breast cutlets
2 cups diced eggplant
2 cups coarsely chopped fresh tomatoes
1 cup reduced-sodium fat-free chicken broth
12 dried apricot halves, chopped
1 tsp. ground cumin
1/2 tsp. ground cinnamon
1/2 tsp. crushed red pepper flakes
1 box wheat couscous
1 cup orange sections
Heat the olive oil in a large nonstick skillet. Add the chicken breast cutlets and heat for about 8 minutes, turning as needed till browned. Remove from skillet when chicken is cooked through completely.
Put the eggplant, broth, apricots, cumin, cinnamon and pepper flakes in the same skillet and bring to a boil. Reduce and simmer for about 10 minutes until everything has gone soft.
Cook the couscous as the package directs and remove from heat once cooked completely and cover.
Return chicken to the skillet and add the orange sections. Cook for about 5 minutes and turn chicken to soak up any juices that will appear. Serve with warm couscous on a serving platter and chicken on top. Sprinkle with slivered almond and enjoy.
Happy Eating!
