Since I’ve stopped traveling for work, I’ve learned the beauty that is the LEFTOVERS. How nice is it to cook yourself a delicious, healthy dinner and lo and behold – it’s also your delicious and healthy lunch the next day?! For me, it’s cost effective and saves me a lot of time.
Here’s a roundup of some of my favorite recipes that I’ve had great success with for dinner and lunch the next day, plus some ideas on how to turn the leftovers into the perfect lunch salad.
- Black bean burgers – this recipe was a huge hit for meatless Monday, and I had leftover burgers two days in a row for lunch on top of a bed of kale massaged with lemon juice and tahini. Or use avocado instead of the tahini!
- Roasted fish with heirloom tomatoes – delicious fresh out of the oven for dinner, plus save yourself a filet or two to have cold atop of a bed of greens. Save some of the roasted tomatoes too! I’ve made this with salmon, halibut, you name it
- Slow cooker chicken curry – I love making a crockpot recipe in the morning when I am planning on going to a post-work workout class, and it’s ready for me when I’m home! Plus the leftovers (plus if you serve with grains or caulirice) hold up well to be heated up
- One-pan sausage and roasted veg – I make variations of that recipe linked here. I put leftovers over a bed of spinach and nuke everything in the microwave at work, plus I bring a mini tupperware of sauerkraut to eat it with!
- Lightened up pad thai – I ate this fresh one night, and then brought half to work the next day. It even tasted good cold, and I’ve subbed tofu for a non-meat version too
- Almost 5-Ingredient Spaghetti Pie – not the most photogenic, but super delicious and reheats really well
- Miso ginger chicken and vegetable soup – Soup holds up so well as leftovers, and it’s always something I look forward to eating at lunch
- Chicken in veggie “couscous” – Nate is always happy when he has a massive amount of this to heat up at work, plus he brings some salsa on the side
- Tuna melts – The go to for us when we don’t have anything in the house. Double this recipe for leftovers of tuna: 1 can of water-packed tuna, 1 tbsp Earth Balance vegan mayo, squeeze of lemon juice, couple of dashes of red wine vinegar, 1/4 chopped onion, salt, and pepper. Make it a Dani California Cooks tuna melt for dinner by toasting ezekial bread and layering a slice of cheese on top and broiling for a couple of mins! Save the leftover tuna for a salad the next day
- Enchilada bake – I’ve made meatless versions of this with just beans, and I think it tastes better the next day! (Always add a big handful of spinach to my tupperware too)
There you have it! Any I should add to the list or try for next week?