It can’t be all that shocking that my schedule is a bit on the bonkers side of things. As crazy as things get, family meal time is important to me, it’s top shelf in the priority department. After all, my restaurant business revolves around meal times shared together. However, as important as this cherished time together and my love of the kitchen are, I’d be lying if I said I don’t appreciate a good shortcut here and there – hellllooo grocery store rotisserie chicken and bagged salad. That being said, repurposing my leftovers from one night to the next is a no-brainer for me.
Earlier this year, Atlantic Superstore did some research to keep us up to date with Canadian Food Trends. Leftovers Revival made the list for the Atlantic Superstore 2018 Canadian Food Trends. Canadians are looking for fun and simple ideas on how to repurpose last night’s supper to create vibrant meals throughout the week. Canadians care how their food choices impact the environment and are looking for options to reduce food waste.
When asked by my friends at Atlantic Superstore to chime in and share some ideas about the Leftovers Revival, I was first in line.
- I’m a bit on the frugal side, and hate seeing anything go to waste.
- I love shaving off a bit of time in the food prep department, especially after a long day at the office #restaurantlife and
- Food always tastes better the next day. Please tell me you’ve dipped into the cold lasagna for breakfast, too?
The first of the week is generally a bit more relaxed for me so I usually try to make a traditionally hearty meal that takes a bit more prep work, but that I can then build off of for the week.
If you’re working on a budget too, these recipes may help to stretch your dollar on protein. Chicken thighs are typically a bit more affordable than breasts, or a whole chicken. prepare them skin on or off.
Honey Ginger Chicken Thighs
- 8 bone in chicken thighs
- 1/4 cup of honey
- 1 tsp olive oli
- 1 clove minced garlic
- 1 tablespoon of grated ginger
Preheat oven to 375 degrees. Whisk together the above ingredients. Base each thigh. Place in oven on a parchment lined baking sheet for 25-30 mins, basting a few times throughout. Thighs should reach an internal temperature of 175 degrees. Broil for an additional 2-3 minutes until caramelized and golden. Serve immediately.
Roasted Carrots and Beets
- Peeled and sliced carrots and beets
- 2-3 Tablespoons of Lemon Infused Olive Oil
- 1 tsp of lemon zest
- Coarse salt and pepper
Preheat oven to 375 degrees. Place prepared carrots and beets in a bowl. Drizzle with oil and toss to combine. Sprinkle with lemon zest and salt and pepper. Place in oven on a parchment lined baking sheet for 25-30 mins, until golden and tender.
Give this recipe a try on the BBQ! I find cooking thighs low and slow on the grill works best and prevents flare ups. For the veg and sautéed mushrooms, wrap in foil and place directly on the grill.
Prepared Lentils according to package directions, season with garlic and onion powder, and salt and pepper to taste. Garnish with sautéed mushrooms and onions.
Sometimes coming up with a meal from scratch is the most difficult for me. If I have something that needs to be used up or incorporated it really gets the wheels turning. The next two recipes are ideas to recreate last nights supper and infuse new flavours into your dishes to bring your leftovers back to life.
Roasted Carrot and Beet Salad with Black Garlic Creamy Dressing
- 1/4 cup Mayonaise
- 3-4 cloves Presidents Choice Black Garlic
- 1 tbsp Red Wine Vinegar
- 1 tsp Worcestershire
- 1 tsp Dijon Mustard
- Salt and Pepper
Mix all ingredients in a processor, refrigerate for up to two weeks.
Chimichurri Chicken Pasta (Zoodles)
This recipes is easily adapted to more or less people. Add to the pan for each person-
- 2-3 diced sun dried tomatoes
- 3 tbsp sour cream
- 2 tbsp grated parmesan cheese (additional for garnish)
- 2 tbsp Presidents Choice Memories Of Argentina Chimichurri Sauce
- 1/8 Sliced red onion
- 1 tbsp. chopped fresh parsley (additional for garnish)
- 1 shredded chicken thigh
- 1 spiralled zucchini
- 1 slice of crumbled bacon *garnish
President’s Choice even has a spiralizer so you can make your own zoodles, or pick some pre-made ones up in the salad department.
Add ingredients to a sauced pan over medium heat. Simmer until thickened. Meanwhile, sauté spiralled zucchini for 2-3 minutes. Place in a bowl, spoon sauce over and garnish pasta with additional parmesan, fresh parsley and bacon bits.
Zoodles are a great option for healthy living and packing in your veggies for the day, but if you’d like, this dish tastes great on traditional pasta too!
Have you tried any new flavours that have got you excited about being in the kitchen?
For more tips on how to reduce food waste in the kitchen, and other recipes, videos and other inspiring food content, visit AtlanticSuperstore.ca/TasteTheNewNext
Disclosure: Fynes Designs is in partnership with The Atlantic Superstore and Loblaws to bring you these ideas. As always the recipes, photos and opinions expressed in this post are 100% my own.
These recipes look delicious! Can’t wait to give them a try!
things to do says
I also hate wasting food, although sometimes it’s hard not to throw the leftovers away. Thank you so much for sharing the recipes and ideas to bring leftover back to table.
The Furnshop says
This is really lovely. I liked these amazing food ideas with leftovers. Thanks for sharing this awesome post.