Dinner: Salmon cake topped with a fresh roasted corn relish over mixed greens with a lemon, honey and dijon mustard dressing.
Dessert: Chocolate pudding and Greek yogurt sundae.
Sugar free chocolate pudding, plain Greek yogurt with a dab of honey, fresh strawberries topped with raw slivered almonds and golden roasted flax seeds (optional). Less than 225 calories.
A lot times we throw away leftovers because we’re tired of eating them. That’s money going down the drain. Instead of throwing it away, see if you can repurpose them to create a new dish. Not only will this save you time on having to cook separate dishes to make a balanced meal, but money as well because you’re using what you already have in your pantry and fridge.
When I grocery shop and meal plan, I always try to find foods I can store in my pantry and fridge that can be used in making multiple healthy meals. While I still have to stop weekly for my perishable items, I always will have staple items at home.
I had some of my fresh roasted corn relish, lemon, honey and dijon mustard vinaigrette, and mixed salad greens leftover from yesterday’s meal. So tonight, all I had to do was prepare my salmon cake. Voila…a brand new and healthy dish. I had majority of the ingredients in my pantry and fridge for my dessert. I stopped by #krogerco on the way home from the gym to purchase the pudding, which was on sale for $1.00. I have 3 pudding cups left to use for a later time.
You can pair any leftover protein with a starchy or non starchy veggie, add a complex carb or not or simply have a vegetarian meal for breakfast, lunch or dinner.
For example, you have some leftover chicken and mixed vegetables from 2 different nights. You can repurpose it by creating chicken and veggie soup, a healthy chicken pot pie, or orange glazed chicken with mixed veggies over brown rice.