Nutritious Makeovers. When the leftovers are not quite enough.
It happens frequently in my house, at least, that I prepare just a little too much food but the leftovers are not quite enough to make them stretch to another meal. This is one of my solutions to the problem.
Leftovers comprising: rice, sausages, chicken or bacon (these work best but any left over cooked meat would be suitable), some vegetables - any type of green vegetables, for the purpose of this recipe I have used tomatoes and courgettes as there is often a glut of them in the summer.
Slice and lightly fry onions, courgettes, tomatoes etc. in a non stick frying pan. Stir occasionally to prevent the food from burning. When it is cooked add the sausages/meat and a dash of Worcester sauce. Stir well Meantime beat an egg into the leftover rice and a light sprinkling of pepper and salt. Pour the rice mixture into the frying pan and continue to cook on a lower heat to prevent burning, until the egg is cooked.
If you like things fried both sides, then turn the mixture over and continue to fry until both sides have a light crispy covering.
Cut into quarters and decorate each serving with a streak of tomato sauce and French mustard.
Serve with a green salad and fresh bread.
Left over mince – beef, pork or lamb.
Left over mince of any kind can also be enhanced to go a little further with the addition of porridge oats. This also adds to the nutritional value of the meal.
In this case fry an onion and any tomatoes you may have which have gone too soft for salad. Add the cooked mince, a tin of tomatoes, and a meat cube (depending on which kind of meat you are using) or a dessertspoon of tomato paste. Add a cup of oats and stir well. You may need to add a little boiling water to ensure that there is enough liquid in the pan for the oats to cook well. They will also serve to thicken the mixture.
Beef burgers – these can also be encouraged to go a little further by adding oats to the meat before cooking. Mix well and prepare in the usual way.
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