Dinner leftovers tasty the next night, but with a little creativity they also make the best lunches! Save some money and reinvent last night’s dinner into a healthy and easy lunch dish. Good Morning Texas asked me to share some of my recipes on this morning’s show and here’s what I came up with:
- Chicken Fajitas: Chicken Lettuce Wrap. Simply place sliced chicken and grilled veggies in a tortilla along with shredded cheese and a heap of lettuce. Wrap it up and lunch is served
- Shrimp Cocktail: Dill Shrimp Salad. Chop boiled shrimp into bite size pieces, along with diced celery, chopped dill, a small scoop of mayonnaise and a squeeze of fresh lemon juice. Serve on baguette or mix in pasta for a yummy pasta salad
- Salad: Gazpacho. I saved the best for last. Salad begins to wilt almost immediately after it’s dressed. But pop it into the food processor and you have a vibrant soup filled with healthy veggies. My vinaigrette is simply lemon juice, Dijon mustard and olive oil and my salad has cucumbers, bell peppers, tomatoes and lettuce. Sprinkle salt, pulse until smooth and enjoy.
Carrie, Mike and I on set at WFAA studios in downtown Dallas.
Gazpacho. The pink tomato soup is a great use of leftover salad. Just puree in the food processor. Yum!
Chicken lettuce wraps. The secret here is a good, fresh tortilla. My favorite ones are from Central Market here in Dallas.
Give shrimp cocktail new life by adding fresh lemon juice, dill, celery and mayo. The tastiest salad!