You know what makes me very happy, USING UP LEFTOVERS. Food waste is one of my pet peeves and I try to avoid it at all costs but sometimes this is easier said than done. Sometimes finding ONE DISH that everyone will eat is a challenge in itself, not to mention the added issue that comes with eating it the next day. I found a great recipe in the recent Chatelaine that I wanted to recommend here. It makes two great meals – the second one is a creative dish that’s made with leftovers from the night before. A happy bonus: there was enough to make a great little lunch too, as you can see here:
Meal one is this recipe for Five-spice pork medallions with pineapple salsa. It was great and I wouldn’t change a thing but I found the serving sizes to be on the small side. It fed our family of four well enough, but if there’d been a teenage boy in the mix I think we wouldn’t have had enough to go around.
The next night, leftovers from that dinner are used for this Pineapple-pork fried rice recipe. It made use of the extra pork (which I had gotten on sale, woot!) and the rice, so it came together very quickly and was on the table in no time flat. For lunch the next day I boosted it a bit with some chopped baby bok choy and some cilantro (as pictured above).
I love it when leftovers are used in a different way so you don’t feel like you’re having the same dinner all over again, don’t you? Let me know if you try this recipe! I’d love to know how it turned out for you.
