This may be one of my favorite “leftover makeover” — that is, taking your leftovers and transforming them into something delicious. Every time I make sweet potatoes with dinner, I always end up with more baked sweet potato than needed and now it’s by design. I make these patties the night before work and bring them with me for lunch over a salad.
- 1 can tuna, drained (I prefer the low sodium soaked in water)
- 1 leftover sweet potato, peeled
- 1 egg
- 1 tablespoon chives
- 1 teaspoon fresh parsley
- ½ teaspoon dried dill
- 1 tablespoon of capers (optional)
- 1 teaspoon Dijon mustard
- 1 tablespoon of sweet paprika
- 1 tablespoon of garlic powder
- Salt and pepper to taste
- Almond meal to bind (~1/4 c – 1/3 c)
I love the challenge of giving my leftovers a makeover. Not only does it make me feel great to not waste my leftovers but it’s also a time saver since most of food is already prepared.
For Memorial Day, I like to make a traditional barbecue of burgers/hot dogs and all the possible fixins (including sautéed mushroom, raw onion, tomatoes, cheese etc). But since I never learn my lesson on how much of the fixins to put out, I’m often left with a lot of raw onions, chopped tomatoes and sautéed mushrooms.
At first I thought I would make barbecue chicken pizza with caramelized onions but didn’t think the kids would go for that. However, since the hubby and I loved that idea, I boiled 2 chicken breasts for 20 minutes. Once cooked, I shredded them and set them aside. I separated them and put half the shredded pieces with BBQ sauce and left the other half plain. Continue reading