Archive For The “Leftover Makeover” Category

… and more Lettuce Wraps

By admin | August 7, 2011

I’ve been on a Lettuce Wrap kick lately.  Take the basic Asian Lettuce Wrap recipe I posted below and flip it a couple of ways: 1) Tofu Wraps: Substitute 1 lb firm tofu, diced, for ground meat.  Add 1/2 cup shredded carrots, 1/2 pint sliced mushrooms and 1/2 cup edamame during the cooking process.  Add [...]

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Asparagus Chicken Fritatta

By admin | May 5, 2011

1 small onion, diced 1/2 bunch asparagus 6 large eggs, beaten 1/2 cup shredded Cheddar Cheese 1 cup cooked chicken Preheat oven to 400 degrees. Prep asparagus by cutting off tough end and slicing asparagus into two inch pieces. Heat 1 Tbsp of oil in a pan over medium high heat. Saute and asparagus until [...]

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Tortellini w Chicken Portabello & Spinach

By admin | December 14, 2009

This is a leftover makeover! Yay!After my Spinach Pecan Stuffed Portabello Caps I had mushrooms and spinach left (hey, bagged spinach was BOGO at Publix) so this became dinner shortly thereafter. Another quick and easy meal whipped up for the blink of an eye that the baby wasn’t in either arm.Tortellini with Chicken, Mushrooms & [...]

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Leftover Makeover: Tortellini

By admin | April 9, 2009

When I have to make dinner in a hurry, I turn to Buitoni’s Three Cheese Tortellini, found in the refrigerated section at the grocery store. It freezes well (so I stock up when it’s on sale), can go straight into a pot of boiling water (yes, even from the freezer), and has a nice toothy [...]

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Mediterranean Black Rice Salad

By admin | March 12, 2009

This cold dish uses a Japonica rice blend, featuring the whole grain goodness of mahogany and black rice. If you’re as tired of brown rice as I am, this blend is a welcome addition to your pantry. It’s earthy, nutty, sweet and hearty! Add in some traditional Mediterranean ingredients like lemon, fennel, sundried tomatoes (skip [...]

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