The Summer of Salads Bonus: Repurpose your leftovers.
Greek Pasta Salad with Chicken, Fat Free Feta Cheese, and Roasted Vegetables.
A few days ago, I cooked some chicken breasts and roasted a variety of vegetables. Instead of throwing it away like some people do whom don’t like leftovers or feel as if they are tired of eating the same thing, I repurposed my leftovers and created a new salad dish.
I boiled some whole wheat penne pasta, cut the chicken breasts into chunks, and then I tossed everything together along with my roasted veggies, fat free feta cheese, reduced sodium black olives and Italian dressing. Voila! Lunch or Dinner.
You can use a store bought Italian dressing that you have on hand or make one like I did. Shrimp works great in this pasta salad too or if you’re a vegetarian, don’t add the meat. Use all of your leftover veggies or add in some tofu.
Not only did I save money, I didn’t waste any food and I created a new dish that I can have for lunch, dinner or take to my next party or pot luck gathering.
You too can get creative in your fit kitchen and save money with The Healthy Budgetnista.