I often have leftovers or purposefully make large batch meals that can be quickly reheated over the course of a few days. I love the convenience of it, but can’t stand eating the same exact meal three days in a row. To infuse variety, I always try to repurpose leftover ingredients in new ways or alternate how I serve leftover dishes. Below are some of my most recent and delicious low carb leftover creations. All are super quick and easy!
Leftover: Creamy chicken soup with the same egg-thickened broth and spaghetti squash as low carb Greek Avgolemeno soup. I changed up the recipe a bit by adding traditional chicken soup ingredients like carrots, celery, onion and oregano, and using a little less lemon juice in the broth. Also, I added roughly chopped steamed eggs, which were delicious!
Lazy Lunch: I left out the spaghetti squash and opted for a crispy low carb cheese quesadilla instead. (I was able to omit the spaghetti squash because I never mix it into the large batch of soup for fear of it becoming soggy after a few days. Instead, I put some into each person’s bowl and pour the soup over it.). For dipping and some addictive crunchy texture (-that I miss so much while eating low carb!), I sprinkled grated sharp cheddar and oregano on Mission Carb Balance burrito-size tortillas and fried them to crispy, crunchy perfection in an oil-misted pan on high heat.
Leftover: I love frying up thinly sliced Linguiça with breakfast. It’s a spiced Portuguese pork sausage similar to chorizo, but without the cinnamon flavor many Mexican chorizos have. I’d had it with my eggs for breakfast for a couple days in a row and wanted to use the little I had left for a low carb lunch instead. I also had a small piece of English cucumber in my fridge that needed to be used within a day or two.
Lazy Lunch: I fried the linguiça with shallots, red and green bell peppers and garlic. Meanwhile, I prepared a few strips of bacon and crumbled them. I served all the warm ingredients atop a salad of fresh butter lettuce, chopped English cucumber and cheddar cheese tossed in Italian dressing that I whisked a little dijon mustard into. For extra crunch, I topped it all with a couple tablespoons of crispy salad topper jalapenos and onions. For a lower carb version, simply skip the crunchy toppers. It’s still nice and crunchy with the cucumbers and bacon crumbles!
Leftover: Slow cooker pulled pork.
Lazy Lunch: This is a perfect weekend brunch for anyone who’s slept past breakfast time or loves breakfast at any time of day. In this quick and easy low carb meal, I created a pulled pork breakfast nest by layering raw, shredded cabbage, slow cooker pulled pork and two eggs over medium. And as you can see, I couldn’t resist pairing it with a side of crispy bacon. I tell you, you haven’t lived until you’ve had creamy egg yolk coat your pulled pork.
Leftover: Slow cooker pulled pork and an extra jalapeño from chili I made a few days before.
Lazy Lunch: I served the juicy pulled pork bare with stone ground mustard and a vibrant quinoa salad I’ve been making a version of for years. For the salad, I simply mixed diced Granny Smith apple and jalapeño with cheddar cheese and a little quinoa cooked in chicken broth. I have also made this salad with chipotle and a pinch of cinnamon replacing the cheddar. Both are equally delicious and perfect served at room temperature or chilled. I originally made a white rice version of this to pair with cinnamon-chipotle spiced pork loin in the days before I went low carb. While quinoa isn’t for those severely restricting carbs, for me, it’s an excellent rice replacement when eaten once in a while and in moderation.
That’s it for this edition of Lazy Lunches! No doubt I’ll have more low carb leftover meal ideas to post in the future.