Got To Use Up Those Leftovers

You all know how much I absolutely love re-creating from my leftovers, but in today’s hard economic times, it is even more important than ever. Larry and I are in very good financial shape, however, even we are feeling the crunch at the grocery store. Every time I go to the store, it costs more and more. So now more than ever, I really try my best to use up everything as much as possible, leaving nothing to waste. This time my creative leftovers included some turkey we had in the freezer, that I mixed with vegetables and pesto sauce and served it all over some leftover pasta. YUM!

Pretty much any vegetable will go well with a pesto sauce. Pesto is one of those very versatile sauces that can be used for just about everything. This time however, I used mushrooms, red bell peppers, asparagus, red onions and tomatoes. I cooked all the heartier vegetables first, then added the tomatoes right at the end.

Once the vegetables were cooked, all I needed to do was to heat up everything else and bake my cheese bread, and dinner was served. It was delicious, quick and easy-peasy, and I got to use up leftovers. In a word – PERFECT!

I was brought up on the philosophies of re-use, re-purpose and recycle. These are still ideals I practice today and everyday.

Be creative at first, and then re-create later. Who knows what you will come up with. But the most important thing is to have fun while doing it.

Stay happy, stay safe and stay well Everyone. ‘Til next time.


Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 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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