This post is sponsored by Woolworths
I’m a lunch packer from way back. Mainly because I hate going to cafes and paying $18 for a lame salad with a shred of smoked salmon on it. I make way better lunches that actually fill me up and don’t cost the same as a bottle of fancy shampoo. I always over cater when I make dinner (I swear I’m part Italian) so there’s always a few containers full of random leftovers in our fridge. I’ve teamed up with Woolworths Created with Jamie (available exclusively to Woolies – obviously) to bring you some inspiration to turn your dinner leftovers into totally awesome lunches to have throughout the week.
I really love documenting things so here’s a weekly snap shot of dinners and leftovers from the Smaggle house.
Tofu and Baked Vegetables = Tofu Lunch Wraps
My partner and I love cooking but sometimes we just need something super quick and easy. On time poor evenings, we’ll grab some hard tofu, one of those easy bake veggie trays from the produce section at Woolies and a handful of leaves to make a quick and healthy dinner. For this dinner we used Created with Jamie Aussie Grown Dutch Carrots and Baby Beetroot.
It was super easy, we chucked them in oven, pan fried the tofu and we were good to go. The leftovers wrapped up beautifully the next day in gluten free wraps. The Jamie carrots are divine by the way so if you’re aiming to actually have leftovers you should probably cook something less yummy.
Beef and Cauliflower with Cous-cous = Mediterranean Beef Salad
Another favourite of ours is beef with cous-cous with some kind of awesome veggies. I’m partial to steamed green beans, some pan fried zucchini or roast cauliflower we used Jamie’s Indian Cauliflower and we’ve had it about four more times since, it’s so good and super healthy too.
The day after this dinner we had left over cous-cous and beef from dinner (but no veggies because we ate them all like little piglets!) so I popped it all in a bowl with some feta, greek yogurt, tomatoes, baby spinach and coriander.
Roast Chicken with Slaw = Chicken Salad Sandwich
I used to be scared of roasting things until I figured out how bloody easy it is. It takes a while (usually an hour or two) but you don’t have to do anything while it’s cooking. It’s like having a chef. Sometimes I’ll buy a cooked chook but we wanted to try the Created With Jamie Whole Chicken With Lemon and Herb (we have the smashin’ chicken fillets at least once a week but there’s like 70 products in the range so we like to branch out occasionally).
It was freaking delicious and gluten free which is a bonus because a lot of ready-to-roast chickens have gluten in them. We served it for dinner with slaw and had the left over chicken the next day on gluten free bread with cheese and salad.
Tip: It’s best to eat left over chicken cold has heating and re-heating chicken is when bacteria forms. You should eat left over chicken straight from the fridge or heat it till it’s steaming hot and don’t let it change temperature too much.
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Are you a leftovers lover? What’s your favourite dinner to have for lunch the next day?
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This post was co-ordinated by The Remarkables Group