In our house, we have made a promise to each other to try to not be so wasteful with food. Not that easy with kids as they just eat until they don’t want any more and that is difficult to predict, but we wanted to make a concerted effort anyway. I have created a series of recipe ideas for you to try, for different meal times, using up different sorts of leftovers, that I will be posting up in the coming weeks. Give them a try and please DM me to let me know what you thought.
I have tried to keep it healthy as well and suitable for different diets, including Keto, manageable with Weight Watchers/Slimming world and all the recipes will be Gluten free (so I can eat them J).
Please see my Instagram account for further tips and comments @work_in_your_work_out
Recipe 1 – Sunday Roast left overs.
I find that every Sunday we make a Sunday lunch, we usually have some left over, usually the meat and a few veggies. I have experimented with different ideas to think of some interesting things to do with the Sunday lunch leftovers that are fairly quick and easy to make for either lunch or dinner on the Monday.
Lamb and veggie curry stuffed peppers
I used Lamb for this recipe as that’s what we happened to have left over but it would work perfectly OK with beef and pork as well (less well with chicken or fish). The meat does ideally need to have been slow cooked in the first place – this just makes it softer and tastier. You can use whatever veggies you have as well but I have based this on what I had at the time.
- Lamb (150g)
- Chickpeas (100g)
- Quinoa (100g)
- Feta cheese (30g)
- Veggies (peas, carrots, broccoli, chopped up very small – 100g)
- Peppers (3 large)
- Mint leaves, chopped (8 leaves)
- Lemon juice (1 tsp)
- Patak’s curry paste (2 heaped tablespoons)
- ½ Onion, chopped up very small
- Apricots (8-10, chopped)
- Greek yoghurt (150g, save two tsp’s for the top of the finished dish)
Total Calories – 1,284
Calories per serving – 428 (2 half peppers) including spinach leaves on the side.
For reduced fat diets:
Don’t add the feta, swap the lamb for pork, swap the greek yoghurt for quark.
For reduced carb diets:
Don’t add the apricots, reduce the chickpeas and quinoa for more meat or cauli-rice.
- Pre-heat the oven to 180 degrees.
- Cook the quinoa as per the package instructions.
- Boil the veggies in a pan of water, if they are not already pre-cooked.
- Chop onion, veggies, mint, apricots and feta into very small pieces.
- Half and de-seed the peppers and arrange in an oven proof dish.
- Heat a pan and cook the onion pieces. Add the lamb (which is best shredded) to the pan and stir in the curry paste.
- In a separate bowl, pour in the cooked quinoa. Add the mint, half of the feta cheese, lemon juice and chickpeas and stir.
- Then add in the cooked, chopped veggies and stir.
- Finally add in the meat mixture to the bowl and stir in most of the yoghurt, ensuring you save a little for the top of the finished dish.
- Spoon the mixture into the pepper shells, ensuring each pepper half has a generous amount in each.
- Sprinkle the remaining chopped up feta cheese over each pepper.
- Place in the oven to cook for about 25-30 minutes, ensuring the cheese on top doesn’t burn.
- The peppers shouldn’t go mushy so you should still be able to lift them onto the plate without them falling apart.
- Serve with salad leaves, I have suggested spinach. Oil and balsamic vinegar optional.
Macro’s broken down: