Leftovers and Lentils

As I mentioned a few days ago, life has been very hectic and chaotic lately.  Sadly, when I am running from one place to the next and back again, there is not a lot of time to cook.  Fortunately, there are always some good stand byes that are quick, easy and convenient, and relatively healthy as well, not to mention, delicious.  Costco chicken is ALWAYS a very nice alternative to me cooking when time is tight.  We can usually get at least 2-3 meals out of a Costco chicken, depending on what I do with with.

This latest leftover creation was from some of that delicious Costco rotisserie chicken, and whatever else I could think of on the fly, based on what leftovers were in my fridge.  The Queen and I were on a roll.  I was pulling out this and that to make a tasty, impromptu meal.  I cooked up some lentils, and sauteed some spinach with mushrooms, garlic, and shallots, added the chicken, and some mozzarella cheese, then topped everything with a pistachio pesto and tomatoes.  I wasn’t sure if it would all work together, but magically, it did.  Especially with a good white wine and some warm olive bread to complete the meal.

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There is no real recipe for this, since it was literally a little of this and a little of that, but I can show you the process of how I put everything together.

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First, I started by cooking the lentils.  Then I sauteed the spinach, garlic, shallots, and salt and pepper together in oilve oil.

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Once those were cooked, I just started layering things on top of each other.  First, the lentils, then the spinach mixture.

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Followed by the chicken and the cheese.  I stuck it in the microwave to melt the cheese.

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Then I topped it all with the pistachio pesto and some chopped tomatoes.  The finish was a few additional chopped pistachios on top, with some warmed olive bread on the side.  Not to bad at all for some leftovers and quick, easy vegetables.  All it took was a little creativity and imagination, and VOILA!  Dinner is served.

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Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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