Eating well doesn’t have to mean spending hours in the kitchen or splurging on fancy ingredients. CF food editor LeeAnne Wright offers up three quick dinners you can make with leftovers you may have in your fridge
Leftovers: Grilled flank steak and roast potatoes
Next day: Hearty Beef, Potato and Barley Stew Bring a 900 mL carton of beef broth and ½ cup barley to a boil. Cover and reduce temperature to a high simmer until barley is tender. Mix 1 tablespoon cornstarch with a few tablespoons cold water and stir into stock. Cut leftover steak and potatoes into bite-sized pieces and add to stock. Add 1 ½ cups frozen mixed vegetables and simmer until warm. Serve with toasted whole wheat baguette and a salad.
Leftovers: Roast chicken and grilled vegetables
Next Day: Barbecue Chicken and Veggie Pizza Take remaining chicken meat off the bones. Spread barbecue sauce over whole-grain pizza crust. Top with chicken and chopped grilled vegetables. Cut fresh mozzarella balls into slices and arrange on top of pizza. Bake at 425°F in a preheated oven for 15 minutes or until cheese is bubbly and golden.
Leftovers: Pork chops and rice
Next Day: Sweet-and-Sour Pork with Pineapple Rice In a bowl, whisk together 2 teaspoons each soy sauce and cornstarch. Add ¼ cup each pineapple juice, sugar and white vinegar. Chop pork into bite-sized pieces and sauté in a non-stick stir-fry pan. Mix in sauce and cook until thickened. Transfer to a serving dish, top with a sprinkle of sesame seeds and keep warm. Warm the rice and add chopped pineapple. Serve with steamed broccoli.