Mouth Party: Leftovers….3 Mixed (3 dinner ideas from last night’s leftovers)

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Mouth Party: Leftovers….3 Mixed (3 dinner ideas from last night’s leftovers)

Went over board with the rice last night? Or you live alone and continue to cook meals the feed a family of five? If this is you leftovers are normally a major issue. No one likes to be wasteful in this economy, most like to recycle their food. With that being said, here are some leftover ideas that can help make any extras from last nights dinner into lunch for work next the day or a perfect summer day treat.

Chicken Salad Sandwich with Red Grapes and Walnuts


This healthy chicken salad sandwich is the perfect summer lunch treat and can be used from any of your leftover chicken breasts.

Chicken Salad Sandwich with Red Grapes and Walnuts
4 Servings

Yields: 4 servings| serving size: ½ cup chicken salad and 1 slice bread cut in half | Calories: 284 | Previous Points: 7 | Points Plus: 8 | Total Fat: 20 g | Saturated Fats: 3 g | Trans Fats: 0 g | Cholesterol: 16 mg |Sodium: 369 mg | Carbohydrates: 18 g | Dietary fiber: 3 g | Sugars: 4 g | Protein: 10 g


1 half chicken breast with bone, skin on for baking
2 teaspoons olive oil
1 stalk bok choy, diced
1 stalk celery, diced
½ cup diced walnuts
12 seedless red grapes, cut into ¼ pieces
1/2 cup mayonnaise, no added sweeteners (Duke’s is a favorite for this recipe)
4 romaine heart leaves
4 slices Pumpernickel bread, or your favorite

Preheat oven to 325 degrees.

Add walnuts to a small pan, toast in the oven for 10 minutes. Allow to cool.

Preheat oven to 375 degrees.

Add chicken breast to a small casserole dish, brush with oil and bake approximately 30 minutes or until juice runs clean. Allow to cool. Remove skin and bones, cut into ½” pieces.

In a small mixing bowl combine bok choy, celery, walnuts, red grapes, mayo, black pepper and salt to taste. Add chicken pieces and toss to coat.

Add ½ cup chicken salad to Pumpernickel along with romaine.

Easy Fried Rice


Have leftover protein? Whether its shrimp, pork, chicken or beef a pot of friend rice is just a stove away. Fried rice is always a quick and easy solution to left over meats and can accompany any meal or just simply be eaten alone.


Sesame oil
1 tablespoon minced garlic (3-4 cloves)
2 cups grated carrots (about 8 ounces)
4 eggs, beaten
2 cups frozen peas
5 cups cooked rice
1/3 cup soy sauce
2 cups ground or shredded chicken, beef, or pork, chopped shrimp, or diced ham


1. Coat a large pot set over medium-low heat with 1 tablespoon of sesame oil. Cook garlic and
carrots, stirring frequently, until tender. Push carrot mixture to the side of the pan and add another
tablespoon of sesame oil. Add eggs in center of oil and cook as you would scrambled eggs.
2. Mix carrot mixture into eggs and stir in frozen peas, cooked rice, soy sauce, and
shredded/chopped meat. Turn heat to low and, stirring frequently, allow peas and meat to heat
through before serving.

Make a festive salad


When all else fails leftover meats always serve as a great base for a salad. You have total freedom to create whatever salad your heart desires from classic Caesar to a fruity curry chicken salad let your appetite run wild. Here is an example of a simple leftover pork chop Caesar salad.

Happy Eating!

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