Lotsa Love For Leftovers 3

Repurposing: Transforming leftovers into something equally as yummy. The goal is for them to taste and look so very different you don’t realize you are having leftovers. I had developed something special Certificate to Chili’s. My original order was Baby Back Ribs, which was included with two edges. I selected Corn on the Cob (OK on my plan) and Seasonal Veggies (and steamed broccoli plus some shreds of carrot.) a couple of was eaten by me of ribs and the corn and boxed up the others.

Shelly’s BBQ Pork Tortilla Pizza – Mission Carb Balance WHOLE WHEAT GRAINS Fajita Size Tortilla, 1 Tablespoon of Leftover BBQ Sauce, Leftover BBQ Rib Meat, Shredded Mexican Blend Cheese, and a sprinkle of Southwest Seasonings. Spray baking sheet with non-stick aerosol (or a drop of essential olive oil.) Bake at 375 for ten minutes. I converted into these delicious fritters and served them with the remaining ribs (which I microwave steamed in this groovy gadget to reheat retains moisture) for supper.

Any leftover vegetable medley would work cauliflower, carrots, broccoli, green beans even. If you have issues with broccoli you can whiz it in a mini food processor so it’s finer. I just snipped it with kitchen shears. Add remaining ingredients. Mix till mixed. Using an glaciers cream scoop or a 1/4 cup measure form into patties. Slightly press down. Place in a non-stick pan that is sprayed with Pam. Cook on low to medium-high temperature till browned using one side about five minutes.

Flip, pat down, and cook till browned on other side about 5 minutes slightly. Serve with Shelly’s Garlicky Yogurt Dip. Mix well combined pill. Can be refrigerated for a couple of days. Great as a dip for vegetables and meat. So my one restaurant dinner ended up becoming three meals. To believe prior to having weight loss surgery and changing my lifestyle I would have eaten appetizers, my whole supper order, several beverages, and dessert.

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