Leftover Makeover

I often find myself eating dinner leftovers for lunch the next day.  Sometimes food even tastes better the next day, like soups and pastas.  I tend to get pretty sick of looking at them, however, when they are still staring me in the face after a day or two.   Sometimes disguising it all as a new meal is just the key to avoid wastefulness and trick your non leftover eating husband into enjoying it all over again.  Simple roasted veggies and chicken make for a salad the first night, then do double duty in a cozy braised white bean dish the next. These two meals are as delicious as they are inexpensive and easy. Do enjoy.

 Day 1 - roasted fennel, butternut squash and chicken salad

Ingredients:

2 bone in, skin on chicken breasts

1 butternut squash- cut into bite sized pieces

2 fennel- green stems removed halved lengthwise and sliced into 1/2" slices

8 oz arugula

parmesan 

basic vinaigrette (go HERE for the recipe)

Preheat oven to 400 degrees.  Rub the chicken with 2t olive oil, salt and pepper place on a baking sheet.  Toss the squash and fennel with 2T olive oil, salt and pepper to taste and place on a separate baking sheet making sure all the veggies are in 1 layer on the pan.  Roast the chicken and veggies in the oven for approximately 30 minutes, turning the veggies once.  Make sure to check your chicken with and instant read thermometer (160 degrees=done).  

Let chicken rest for 10 minutes, remove skin. Next remove meat from the bone and shred with your fingers or dice with a knife.  Set aside half of the chicken and veggies and store in an airtight container until tomorrows dinner.

In a large salad bowl combine the chicken, veggies, arugula and just enough dressing to coat the salad (serve the rest on the side).  Toss well to combine, shave parmesan on top.  Add some slivered almonds for a little crunch. Enjoy!

The mighty leftovers

Day 2- braised white beans with roasted veggies and chicken

Ingredients:

1/2 med onion diced

1 bunch of swiss chard, greens and stems separate (dice the stems and chop the greens)  use your leftover arugula instead of chard for extra savings!

2 cloves garlic

1t dried thyme

1c. chicken stock

1 can of navy beans drained and rinsed (or any white bean of your liking)

leftovers from last night

In a large nonstick skillet, add a swirl of olive oil and heat the pan to med heat.  Add onions, chard stems (if using), garlic, salt and pepper to taste.  Sauté for 10 minutes, or until veggies are tender. Add thyme and chard greens and sauté another 3-4 minutes until the chard is wilted.  Pour in chicken stock, bring to a simmer, add beans and leftovers.  Allow entire mixture to simmer together for 5-10 minutes, taste and season with more salt and pepper as needed.  Scoop into a bowl and enjoy!