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Gourmet Leftovers

Make tomorrow's lunch tonight with these easily transformable brown-bag suggestions

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Turn: Roasted Chicken and Tabouli

Note: Tabouli is a Meditterean dish made with chopped parsley, bulgur grain, mint, tomato, and onion. Check your grocery store for one of the dozens of boxed options available.

Into: Chicken Tabouli Salad

How to do it: Mix a couple servings of prepared tabouli salad with 3/4 cup cubed cooked chicken and a bit of sauce or salad dressing of your choice. Toss lightly and add other fresh chopped vegetables if desired.

 

Turn: Grilled Tuna, Brown Rice, and a Side of Snow Peas

Into: Brown Rice and Tuna Salad

How to do it: Flake the cooked tuna and mix it with the brown rice and snow peas. Toss with reduced-calorie vinaigrette and stir lightly.

 

Turn: Pork Tenderloin, Pear and Greens Salad, Whole-Grain Bread

Into: A Pork and Pear Panini

How to do it: Slice cooked pork tenderloin and 1/4 of a fresh pear into thin pieces. On a piece of bread, place pear, then the pork, and 2 tablespoons of equal parts of a mixture of apricot preserves and Dijon mustard, and Monterey Jack cheese. Top with a slice of bread and toast briefly on the stovetop or on a George Foreman-style countertop grill.

 

Turn: Chili with 1 pound 95% ground lean beef, 1 (16-ounce) can of black beans, 1 (16-ounce) can of red kidney beans, 1 (28- ounce) can diced tomatoes, and your favorite spices or salsa

Into: A Beef Burrito

How to do it: Strain the chili, mash the beans, and place the mixture on top of a large whole wheat sandwich wrap. Add grated reduced-fat cheddar cheese and shredded lettuce. Wrap and go.

 

Turn: Grilled Salmon with a Side of Skin-on Baked Red Potatoes

Into: Salmon Chowder

How to do it: In a medium saucepan, saute 1/2 medium chopped onion and 1 clove garlic in 2 tablespoons trans-fat-free tub margarine. Add 3 ounces of the cooked, flaked salmon, 1.2 cooked diced potatoes, 1 cup 2% reduced-fat milk, and 1/2 tablespoon dried parsley to the pan. Simmer for 5 minutes or until warm.

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