Save money by recreating meat leftovers. They don’t just need to be rewarmed…though a week’s worth of rewarmed leftovers is a much-loved BUFFET line at my home.
Leftover whitefish? Fish tacos!
Leftover salmon? Salmon cakes with garlic aioli.
Leftover ground beef? Nachos, tacos.
Leftover chicken? Soup for lunch is the easiest. Any pre-flavoured Chicken can become a new take on fajitas.
Leftover beans? Make a soup.
Leftover pork? an Asian Fusion recreation–Moo Shu Pork.
This is a simplified version taken from a recent Canadian Living magazine that made my mouth water.
My kiddos don’t care for Asian-inspired offerings, so I generally leave them out of our dinner menu. I’m still trying to break down their defenses against broccoli and tomato sauce…that’s as exotic as it gets sometimes.
The older my kids get, the more I want to re-introduce Asian food into our menu, because I like them, and I miss it.
Breakfast and lunch I provide loads of leeway in meal choices. You can have your peanut butter and jelly sandwiches, you can have your muffins and cheese or Kraft Dinner, I want roasted eggplant and zuchinni sandwiches, slathered with a Tablespoon of dijonaise, slice of avocado and red onion–serious yum. Or salads or products with quinoa or seedy whole grain breads.
So, every once in a while I’m going to reintroduce some pre-parenting favourites, like Asian fusion Moo Shu Pork. And tell the kids they have free reign in the kitchen to play with this easy recipe…
1. Mix ground pork (or leftover pork chops, sliced thinly) with 2 cloves chopped garlic, 2 tsp soy sauce, 2 TBS rice vinegar, 2 TBS cornstarch, 1 tsp ginger & 1/4 tsp pepper.
2. Set aside.
3. Mix in another bowl: 2 TBS oyster sauce, 1 TBS sugar (we didn’t), 1 tsp sesame oil, 1 TBS rice vinegar & 4 tsp soy sauce.
4. Heat 1 tsp veg oil over high. Cook 3 eggs (lightly beaten) until just set for 30 secs. Remove.
5. Add 2 TBS veg oil to wok (or large fry pan); stir-fry meat mixture until no longer pink (about 5 mins). We used reheated pork chops from the night before.
6. Stir in 4 cups coleslaw mix and 1 1/2 cups shitake mushrooms thinly sliced. Cook till mushrooms are soft (about 2 mins).
7. Add oyster mixture, cut green onions & cooked eggs.
8. Spoon into 12 small flour tortillas (or lettuce cups if you’re eating low carb).
YUM! Even the littlest is eating his way through this meal…