What I want is to have last night’s dinner leftovers turn into a completely different meal for lunch! Here is just one of my tricks for making that happen.
We eat lunch at home almost 99 percent of the time. This means that I am constantly trying to use up leftovers to make it quick and easy. A couple of weeks ago I shared a recipe for Paleo Balsamic Grilled Chicken with Cauliflower Mash and this is how I used the leftovers to make a completely different meal!
Balsamic Grilled Chicken Salad with Roasted Vegetable Soup.
For soups like this, I scour my refrigerator and use up any leftovers that I have. This was such a flavorful soup! My trick is to never throw even the smallest amount of roasted potato, peppers, or any vegetable away. They almost always end up in a Hash, Scramble, Omelette, Frittata, or Soup the next day.
In a blender add
leftover mashed cauliflower
3/4 cup grilled peppers
1 cup Simply Balanced Roasted Vegetable Pasta Sauce
3/4 cup roasted red potatoes, sliced.
1/2 cup full fat coconut milk
Blend heat serve
I have a NutriBullet Rx which has a nifty soup mode. So in seven minutes this soup is blended and hot. While the soup is essentially making itself, I started the salad.
Slice up your leftover Balsamic Grilled Chicken and heat in a sauce pan with enough Simply Balanced Roasted Vegetable Pasta Sauce to coat.
Use any type of salad greens you prefer. Top with the heated chicken and serve with soup.
This is an easy way to transition last nights dinner into today’s Soup and Salad.
This is just a fraction of the cost of going out for a soup and salad. Another reason to eat at home. Just leave yourself a nice big tip for making lunch so enjoyable and affordable. Not to mention Healthy! And of course it’s Paleo Friendly and Gluten Free.
Have a Fantastic Souper Day!