You know how much I like to make fixing dinner quick and convenient. When we make roast, it is usually too much for one dinner but not quite enough for a second. This is my way of stretching it to get two dinners, and not feel like we're eating left overs. If you happen to have left over steak, chicken or some form of pork, they will work equally as well. I just use things I always have in my fridge or pantry to season. Just use what you and your family like.

Beef Stir-Fry

Ingredients:

• Left over or precooked beef, chicken or pork
• Coconut or sesame oil
• 3-4 slices of bacon, chopped
• 1-2 pkg. shirataki noodles, any shape
• ½ small onion
• 2-3 cloves garlic
• Fresh greens, I used ½ batch of kale
• Red pepper, sliced into strips
• 1 med. Zucchini, cut into cubes
• 2-3 tbsp. soy sauce
• 1 tsp. toasted sesame oil
• 1 tbsp. lime juice, I used bottled
• 1 tbsp. fish sauce
• 1 tbsp. chili garlic sauce, I use the hot
• 1-2 tsp. dried basil
• Salt & Pepper

Method:

1. Wash shirataki noodles well and let drain
2. Add bacon to a hot skillet and fry until fat is rendered
3. While bacon fries, put noodles in food processor and pulse a few times to "rice" the noodles
4. Add noodles to bacon and stir until well coated in bacon drippings
5. Add onion, garlic, zucchini, and peppers cook until tender
6. Add kale and stir in well add a little more oil if needed
7. Add pre-cook and continue stir-frying until headed through
8. Add soy, sesame oil, limejuice, fish sauce, garlic sauce, basil and salt & pepper.
9. Grab your chopsticks and enjoy.

If you know me, you know I love to find new ways to use leftovers. It's an obsession sometimes. As you can see from my posts, I recently made Sour Cream Chicken Enchilada Casserole. Well, as it turns out I had chicken left over. What to do, what to do? Make Breakfast Fajitas of course, I made this up this morning and mom and I have it with scrambled eggs and it was tres' magnifique.

Ingredients:

• Leftover chicken
• 1 tbsp. butter
• 2 cloves garlic, minced
• Chopped onion
• Chopped green pepper
• Chopped squash, I used yellow
• Shredded cheese of choice
• A couple sprinkles of cumin, ancho chili powder, cayenne pepper salt and pepper.

Method to the madness

1. Sauté the garlic and onion in butter just til soft
2. Add the peppers and squash, cook until they are both done
3. Add chicken and seasoning. Cook until chicken is heated through
4. Serve with a side of eggs and a good salsa.
5. Sprinkle with cheese
6. Or you could add the eggs and scramble it all together.

Who said fajitas were just for dinner?

• 1 cup left over meat chopped into bite sized pieces
• 1/3 cup chopped onions
• 1 bell pepper ( red if you can afford it)
• 2 sm. or 1 lg. clove of garlic smashed and chopped fine
• 1-2 cups of whatever bits and pieces of veggies you have in the fridge ( cooked or raw)
• Pkg. of shirataki noodles ( shape is up to you, leave whole, chop or grind)
• 1-2 tbsp. freshly grated ginger ( You can use dried but it will not taste the same)
• 1 cup thinly sliced cabbage
• 2 eggs, beaten
• 1 tbsp. low sugar marmalade
• 2 tsp. soy sauce
• 1 1/2 tsp garlic chili paste ( find in the Asian section of your grocery store)
• 1-2 tsp. fish sauce
• spices of choice
• 1 tbsp. lime juice
• 1-2 tbsp. coconut oil
• 1-3 tbsp. nuts of choice, toasted

Preparation:

1. Saute onions, peppers and garlic in oil until tender. 
2. Add in raw veggies if using (I used 1/2 a yellow squash and 1/2 zucchini and about 1/4 cup of shredded carrot I had hanging out in the fridge) and grated ginger.
3. Add meat ( of course I used chicken this time) and any cooked veggies you might be using, and the cabbage. Add more coconut oil if needed to stir fry.
4. Stir in noodles.
5. Heat through.  Sprinkle with seasoning, I used a couple pinches of cardamon, celery seeds and dried cilantro ( didn't have fresh)
6. Drizzle lime juice over it.
7.  Beat soy, fish sauce, chili paste, orange marmalade until well mixed.  When cabbage has cooked down pour egg mixture over everything and mix well.  When egg is cooked through plate up and sprinkle with toasted nuts.

You can mix this up anyway you like.  I have used left over roast, chicken, pork and even a hamburger patty.  I used the orange and ginger this time because the went well with the chicken, but more often than not I don't add the fruit.  I always add the fresh ginger.

To make sure my noodles are good and dry and to make sure they cook a little bit extra, I put them in a bake pan after washing and draining and bake about 10-15 minutes at 350.  They don't really change, but they are good and dry and very hot. You can of course just wash drain and add.

serves 2

Ingredients:

• 4 slices bacon, chopped
• 1/3 cup onion, thinly sliced
• 1 clove garlic, minced (optional)
• 2 cup cabbage, thinly sliced
• 1/4 carrot, grated
• left over meat, shredded or chopped small
• 1 cup left over veggies
• 2 eggs, beaten
• season of choice
• Place chopped bacon in a hot skillet and cook till fat is rendered and starting to brown, add onion and garlic if using. 
• Stirring cook until onions have softened but not translucent.  Add cabbage and carrots, continue to cook.
• When cabbage has softened add meat and veggies.  Cook until heated through.
• Pour eggs over and scrabble everything together. 
• Serve immediately.

Carb count will depend on how much and what you use.  But this is a on dish meal and a great way to use up left overs.  If you choice you could add shirataki noodles to up the fiber and fullness factor of this dish.