5 Fabulous Leftover Meals

Shhhh don't tell them, they won't even know it's leftovers.

L/O BBQ Chicken on the bone:
Skin it and shred it.
Use the meat in a lettuce wrap with hoisin sauce and crisp veggies or a taco shell with greens and honey mustard sauce.

L/O Steak:
Cube it and marinate in 3 tbsp lemon juice, 1 tsp of dried oregano, some diced onion. Serve with organic mixed greens for a steak salad.

L/O Veggie Kebabs:
De-skewer it and blend it up with 1/2 cup of sour cream for a roasted veggie dip. Great for chips, bread or veggie dip.

L/O Salmon:
Mash it and mix with 1/2 cup of plain yogurt, a pinch of dried dill, couple shavings of lemon zest, 1/4 cup finely chopped celery. Makes a great salmon spread for sandwiches or crackers.

L/O Corn on the Cob:
Shave it off with a knife and mix it into some freshly cooked rice with some butter. Voila you got yourself a new side.

Pico de Gallo Limon

My Salsa calls for the following ingredients:

10-12 plum tomatoes, seeded, chopped
3/4 cup chopped onion
1/2 cup chopped fresh cilantro
3 tablespoons fresh lemon juice
Zest of a lemon
3 tablespoons minced seeded jalapeños
1 garlic clove, minced

Mix all the ingredients together, let sit for 30-45 minutes at room temperature. Stir the salsa once more before covering with Saran wrap and refrigerate.

Serve with quesadillas, tortilla chips, tacos and a lot lot more.

I hope you enjoy my recipe :) let me know how you liked it in the comment box below.

Portugese Style Grilled Chicken

Ingredients:
6 Chicken legs/thighs
Marinate
Juice of 1 lemon
Zest of 1 lemon
6 tbsp EVOO
1 tbsp sea salt
1 tbsp fresh ground black pepper
1/2 tbsp chilli flakes
2 tbsp thyme
1 tbsp garlic granules
1/4 tsp cayenne (for a spicy version)

1 lemon (wedged) for garnish and extra lemon flavour

Mix all the dry and wet ingredients together in a deep dish, submerge the chicken legs/thighs into the mixture. Let marinate for 30 minutes to overnight (for optimal flavours).


Barbecue over medium high heat until nicely browned and cooked thoroughly, serve with rice pilaf, veggies and wedged lemons.

Enjoy! Tell me how you like this recipe in the comment box below!

Tzatziki

1 cup sour cream

3" of an english cucumber seeded and julienned

4 fresh mint leaves

A pinch of dried dill

1 clove of crush garlic

zest of 1 lemon

Salt & Pepper to taste

Place all ingredients in a food processor and pulse until well blended. Serve immediately or can be kept in an air tight container for about 3 days. :)

I use this spread/dippy thing on everything from brown rice crackers to bread, it is a great mayo alternative for those who are allergic to eggs. And also for those who love creamy sauces, this is a great summer zesty alternative to mayo mmm mmm goodness. I hope you enjoy it and let me know what you think in the comments below.

Happy dipping! :)

Keftedes aka Meatballs w/o Gluten

1 lb lean ground beef
1 tbsp dried oregano
1/2 tbsp dried mint
2 tbsp dried garlic granules
1-1/2 to 2 cups corn meal
1-1/2 tbsp ouzo
2 eggs
1-1/2 tsp sea salt
1/2 tsp ground black pepper

Mix all the ingredients together in a large glass bowl by hand. I find it incorporates the best when you use your hands. If the mixture becomes to moist add some more corn meal. If the mixture becomes too dry and crumbly add some milk. The perfect consistency should be a firm dough like texture. Let marinate for about an hour before forming meat balls.

Preheat Oven to 375F
Cooking time will vary depending on your oven and what size you make your meatballs. I make mine about 1" in diameter. They take about 10-15 minutes to cook. I also cook them on the middle rack on a cookie sheet lined with a silicone mat. I like to brown my meatballs after they've been cooked under the broiler for an additional 5 minutes before serving. This recipe usually makes 36 or more 1" meatballs. Once the meatballs are cooked, you can serve them with dipping sauce of your choice. I usually make a tzatziki sauce to go with it.

Enjoy :)

Tomatoless Greek Salad

This one is for Beau, he doesn't like tomatoes. But for those who are making this salad for a large crowd of people that are tomato lovers like myself. I would make it with whole cherry tomatoes and the non tomatoe lovers can pick them out. This recipe Serves 4

1 green pepper diced

1 red pepper diced

1 yellow pepper diced

1 red onion diced

1 english cucumber diced

1/4 cup feta cheese crumbled

1/2 cup whole kalamata olives pitted

1 garlic crushed garlic clove

3 tbsp dried oregano

3 tbsp fresh lemon juice

zest of 1 lemon

2 tbsp olive oil

fresh cracked black pepper

sea salt to taste

(If you want tomatoes in this recipe simply just add 1 pint of cherry tomatoes to the pepper & cucumber mixture)

In a large mixing bowl combine green, red, yellow peppers with cucumber. Set aside. In a smaller bowl combine red onion with oregano, lemon juice, lemon zest, black pepper and sea salt. Let the onions marinate for about an hour and add olive oil and mix well. 

Then pour the onion mixture into the peppers and cucumber bowl. Toss well and sprinkle with feta & olives. Add additional salt & pepper to taste.

Voila! Bon Appetit :)