‘What I Ate’ is a series of posts for so-easy-this-doesn’t-need-a-recipe but I’m sharing with you for the idea or inspiration.
One of my fav crockpot dishes is a Chinese Pork, It has water chestnuts, and peppers, and bean sprouts, and green onions.
This most recent time I made it was a few months ago and I froze the leftovers so we wouldn’t get sick of it. While I was meal planning recently I thought of it and wondered how to use it differently. Lettuce wraps came to mind. They’re pretty easy to make with any filling, but this was cooked and sauced up already. Perfect!
I let it defrost all day in the fridge and then heated it through to get ready for dinner. I nixed the peppers, spooning them out leaving it as pork, sauce, water chestnuts, and bean sprouts. It looks like I had more tomato sauce this time, than the first time.
I whipped up some sesame noodles to go with it.
And micro’ed some edemame. This was a super quick dinner (10 min of prep) and it used some some random remnants….like the pork from the freezer and a partial box of wheat spaghetti.
It wasn’t exactly an award winning dinner, but it was pretty balanced, suuuuuper cheap, and was a bit different than the usual quickie dinner options. It feels less like: leftovers, womp womp when I serve it a long time from the first debut, annnd when I serve it in a different way. This is why I save everything. Fast dinners like this meant only added Boston bibb lettuce to the shopping list, everything else was on-hand. Plus it reminded me how great edemame in the pods are.
These would have been better with something else, like vinegar-y cabbage or raw bean sprouts on top but they totally fulfilled the what’s for dinner conundrum. Lettuce wraps are a great use for my random extra ground meat. I drop leftover ground chicken and ground pork into the freezer to be used for tacos or something. It’s not the greatest for burgers once it has been frozen but lettuce wraps could be a good use. Hmmm. Maybe I’m onto something there!
How do you recreate leftovers?