Strategies for Recycling Leftovers into Great Meals and a Recipe for Okra in a Spicy Tomato Sauce by Jill Mant

Ever since we launched  SaucyCooks and I started posting our meals to Facebook, both my personal page and SaucyCook’s, the comment I receive most often is “Do you really cook all  that food?” The answer, of course, is yes! We eat dinner every night and most of those dinners are made and consumed on the home front. But do I spend hours in the kitchen? Hell no!

Do we eat “left overs”? Yes, but I don’t see them as such, nor do we eat the same meal two evenings in a row. You see, I am a big believer in re purposing, or to be truly PC, recycling!

Some of the most obvious ways to renovate leftovers include creating delicious Quesadilla’s from leftover steak or chicken. Thus, this:

Grilled Steak, Spicy Okra and Fried Plantain Chips

Becomes this:

A seafood dinner like this  Chili Glazed Salmon Stuffed with Pesto:

is miraculously remodeled into this flavorful and satisfying salad:

Bruchetta makes a quick and easy appetizer when spooned onto a sliced and toasted baguette and if you make enough (knowing that there never are leftovers), it makes a fabulous “sauce” when you bake fish in it like this:

Ono Roasted and Bathed in Bruchetta over Quinoa Risotto

And speaking of quinoa, cook up a couple of cups of this healthful seed that poses as a grain and you can make:

Lavender Vanilla Quinoa Pudding

and this:

3 Cheese Quinoa Stuffed Peppers

and the Quinoa Risotto underneath the Ono in Bruchetta!

You’ll find everyone of these recipes right here on SaucyCooks.com and in keeping with our theme of always publishing a new recipe with every post, here is the recipe for the Spicy Okra featured in the first photo. Okra is super healthful and among the many nutritional benefits of this much maligned vegetable is that it is apparently good for summer heat treatment! Click here to read more about the many benefits of Okra and then make this recipe!