$5 Tips and Tricks and Challenges

Delicious lunches from leftovers

My husband cooks all our suppers from scratch, using mostly low cost ingredients, excellent use of spices, and fresh herbs from our garden during the growing season.  He’ll usually make a batch of something that will last the two of us for two days.  Often there is a delicious broth left, or maybe even some of the main ingredients like a bit of cooked rice.

My husband is a pbj fan for lunches, but I make leftovers from supper the previous night (that were immediately refrigerated) into wonderful single servings of soups, salads, or stir-frys for myself.  Because I can eat lunch at home, I eat tasty healthy lunches on what many people would have thrown into the garbage. 

To make these lunches, the slow part of the cooking is already done in the tasty leftover.  Depending on what the leftover is and the form of lunch I’m making with it (soup, salad, or other) I add combinations of these items:  torn lettuce,  chopped cooked egg, fresh veggies that can be eaten raw, fresh or dried fruits, grated cheese, yogurt, olives, nuts.   Just be creative and experiment.  It never comes out the same way twice, but it is always delicious.