Creamy Roasted Vegetable Soup and Chicken Cacciatore Frittata

This is why I love my leftovers. It makes lunch the next day so fast and easy. For some of you guys it may be hard to look at a few ingredients and imagine them turning into a meal. Or even harder to look at leftovers and morph them into something completely new.  So here is another helpful tip for completely changing a dinner from the night before, Chicken Drumsticks in Roasted Vegetable Sauce
…into something that looks totally different for lunch!

This all came from the same meal. For the frittata I just added three extra ingredients. Eggs, spinach, and bell pepper. That’s it.
For the soup just two extra ingredients were added. Coconut water to thin the soup a bit and sun-dried tomatoes for garnish.


Creamy Roasted Vegetable Soup
  • Leftover Roasted Vegetable Sauce, about 1 1/2 cups
  • Leftover Broccoli Cauliflower Mash, about 1 cup
  • Coconut Water, the water that is left when you refrigerate a full-fat can of coconut milk. The cream will rise to the top, just pour the water off and use it for this soup. The cream can be used to garnish the top of the soup if you like.
  • sun-dried tomatoes, for garnish
  • salt and fresh ground pepper

Now just place everything in a blender and blend until fully incorporated.

I have a NutriBullet Rx with a soup mode and it blends and heats the soup in 7 minutes. If you don’t have this nifty tool, then just heat the soup in a sauce pan, stirring frequently. Simple!

Chicken Cacciatore Frittata:

  • 2 tbsp extra virgin olive oil
  • 1/3 cup bell pepper, diced
  • 1 cup Fresh Spinach
  • 4 eggs, whisked
  • 3-4 leftover chicken legs, meat removed and diced
  • Salt and fresh ground pepper

Preheat the oven to 350 degrees.
Heat the extra virgin olive oil in a non stick skillet to medium high. Sauté the bell pepper and spinach. Add the chopped chicken and heat through. Lower the heat to medium low, add the whisked eggs and stir just until the bottom begins to set. Place the skillet in the oven and bake for about 12 minutes, just until the frittata is slightly firm in the center. Serve with some Franks RedHot sauce and enjoy!

I had a slice of this later in the afternoon as a snack, cold straight out of the fridge. It’s almost like having a slice of leftover pizza. Super flavorful from the chicken that was simmered in the Roasted Vegetable Pasta Sauce. Double duty leftovers…Yes Please!