Chicken & Mini Farfalle Pasta Salad
This chicken and pasta salad would be a nice pasta salad to make use of whatever leftover chicken you’ve got in the fridge. Having said that though, I actually didn’t use leftover chicken here but I just want you to know that you could easily use leftovers. And this is just a different version of the other pasta salads I’ve made before. I just added chicken here and used raspberry vinaigrette instead of Italian dressing. And of course, different pasta.
Salads, 2 Ways
I actually “made” this fruit salad very early on this month but I neglected to post it here since I already posted it in my Facebook and Twitter. I got so excited to show off what a beautiful fruit salad I “made” that I forgot where it was intended for. Anyhoo, I said “made” coz there’s really no making process that went on. All I did was buy watermelon, grapes and strawberries, cut the watermelon in half, then scooped out cute rounded balls. I tossed them with sliced strawberries and whole grapes. A perfect fruit salad for the Summer.
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Leftover Chicken, Salsa, & Green Onions Quesadilla
Besides fried rice, soup, or frittata, quesadilla is what I make to use up leftover meats. Just chopped up the meat, tomatoes, and green onions, then throw ‘em on top of a flour tortilla, then bind everything together with shredded cheese on top, and another flour tortilla to finish it. In this quesadilla, I used the leftover southwestern chicken and salsa instead of fresh tomatoes. This is perfect for quick lunch or those weekend munchies with the family. It’s quite easy so let me show you how.
Turkey Egg & Cheese Salad Sandwich
This is just a simple turkey sandwich recipe I threw together to use up the leftover cajun roast turkey from Thanksgiving. It’s great for lunch or filling snacks for kids.
| Turkey Egg & Cheese Salad Sandwich |
- 2 cups of chopped up leftover turkey meat
- 1/2 cup of shredded cheddar cheese
- 1 tbsp of spicy brown mustard
- 1 cup of mayonnaise
- 3 boiled eggs, chopped
- 2 sprigs of scallions, chopped
- sprinkles of salt & pepper
- slices of bread
- Combine all the ingredients together in a bowl.
- Gently mix together, cover the bowl and store in the fridge for 10 minutes or so.
- Spread in between two slices of bread to make a sandwich.
Ramen Noodles W/ Pork & Fried Egg
When my husband was off last Thursday, he asked for a substantial lunch that would really fill him up while he did his school homework. I suggested ramen noodles but he didn’t think it would be enough so I suggested pork chops next. He agreed, so I defrosted 4 pork chops quickly in the microwave, preheated the oven, threw the chops in a sheet pan, brushed them with bottled Caribbean Jerk marinade, then broiled them in the oven, 8 minutes on each side.
I served the pork chops with leftover mashed potatoes. I cooked 4 and we only ate 1 each so I had 2 pork chops left to eat whenever or do whatever sometime. By 4pm, I was wracking my brain what to make for dinner and I had to cook fast coz my husband had to go to school by 5:30pm. So I said, ramen noodles. And he said, “finnnnnnnne, make your ramen noodles.” Hahahaha! And I did. And I added the leftover pork chops, fried egg, and chopped cilantro in it too. So see, this ain’t your regular ramen noodles in a bowl coz when I make ramen noodles, I make it GOOD with all the fixin’.
| Ramen Noodles W/ Pork & Fried Egg |
- 4 packs of ramen noodles (pick a flavor)
- 6-7 cups of water
- chop up leftover pork chops in cubes
- 3 springs of scallions, chopped finely
- sprinkle of garlic powder
- 3 springs of cilantro, roughly chopped
- 4 eggs
- some oil
- sprinkle of shredded cheddar cheese
- Boil water for the ramen noodles. Cook according to package.
- Fry the eggs individually or 2 at a time in a little bit of oil. Set them aside.
- In a pan, heat up oil. Sautee chopped scallions or chopped up leftover pork for 3 minutes. Season a sprinkle of salt and pepper, and garlic powder. Set aside.
- Assemble the ramen noodles in individual bowls. Ladle ramen noodles into a bowl, top with the sauteed leftover pork and scallions, an egg, then sprinkle with chopped cilantro. Sprinkle with shredded cheddar cheese too if you want. That was my husband’s idea for an added garnish.
Use whatever leftover meat you have. Poach the eggs instead of frying.
Tortang Talong W/ Leftover Lemon-Pork
So I finally made that Tortang Talong that I was craving for a month ago but was too lazy to make. Not only did I labor over making 1 tortang talong, I dressed it up too by adding cutup leftover lemon-pork.
Breaded Swai Fillet & Mixed Greens Salad
There were a couple of leftover pan-fried breaded Swai fillets the other day so I decided to warm it up, sliced it diagonally then laid it on top of a bed of mixed greens for a healthy and hearty lunch.
Eggplant & Leftover Beef Stir-Fry
I had one eggplant left from the local produce vendor loot so I figured I’d cook it up before it goes bad. I really don’t know why I saved that 1 eggplant when I made the pork, green beans, & eggplant curry stir-fry. I was actually craving for tortang talong which I haven’t had in a looooong time that I can’t even remember the last time I ate some. However, I felt a bit silly grilling 1 eggplant, and then peeling the skin off, then beating an egg, and frying it up. It’s easy to make but I didn’t feel like doing all that stuff. Plus, I just finished doing a hardcore cardio workout courtesy of TurboFire 55 so let’s just I wanted food at that moment and I wanted it fast and furious.
Leftover Chicken & Corabella Tortelloni Soup
Another best way to use up leftover chicken besides making a sandwich filling or adding into fried rice, is to make soup. And not just chicken soup with vegetable but a chicken and pasta soup using Corabella Tortelloni(classic four cheese) pasta. So delish and so filling that’s perfect for those rainy days or when you’re not felling well.
Rotisserie Chicken Eggs & Cheese Sandwich
Food Lion had a buy-one-get-one-free sale on their rotisserie chicken that other day. They were cooking the new batches for the end of the day so the chicken that were cooked earlier in the day had to be put in the cold area to preserve and sell. We were actually going to wait a few more minutes for the new batches but the salesclerk said the already cooked yet cold chicken are on sale. BOGO she said so I was like yah know, That’s $5.99 for 2 whole Rotisserie Chicken. I could easily warm it up in the oven or in the microwave.
As soon as we got home, I turned the oven on to warm up the bbq flavored whole chicken while I put the groceries away. Let me just say that we tore that up for dinner. Poor chicken didn’t see it coming. The next day, I decided to use a portion of the other whole chicken(the free one) to make a filling for a hearty sandwich.
