1 Lunch + 2 Snacks #129
Sometimes when there is only a small amount of leftovers, you might wonder if it’s worth keeping, but I’m here to show you that even the smallest amount of leftovers can be put to good use.
Fruit & Banana Bread Skewers with Apple Sauce Dip // These skewers are a fun way to stretch that loaf a little further, while at the same time balancing it out with some fruit.
With just one slice of banana bread left, even the end slice, I can make around six of these fruit and banana bread skewers. The added bonus is, that even though this is a healthy choice banana bread recipe, banana bread is still a treat, so serving it like this to the kiddos, especially the ones that would devour the bread and nothing else, balances things out a bit.
To make the skewers, I first cut a slice of banana bread about 3/4″ thick and then cut it into cubes. Then I alternate the banana bread, on the skewer, with whatever fruit I have on hand. Here I used grapes, strawberries cut in half and blackberries. You could add a few of these skewers to a school lunch, serve them with frozen yogurt or ice cream for dessert, or with yogurt or apple sauce to dip in (or eat on its own), like I did here.
Chicken & Wild Rice Soup with Acorn Squash // Leftovers go a long way when combined together to make a hearty, flavorful soup.
This chicken & wild rice soup is very family friendly and is definitely kid approved. The kids love this soup, and it’s great for the little ones too, because the chicken is shredded, the rice is easy for them to eat and the squash is soft. Combining chicken, rice and squash leftovers means you end up with a good amount of soup, even though you don’t need too much of any individual ingredient, which makes soup one of my favorite ways to reinvent leftovers.
What I really love about making soup out of leftovers, is how flavorful the soup is for such a short cook time. All the flavor that went into the original cooking method goes right into the soup. That means all the time invested in making dinner, does double duty. Win, win!
Here’s another soup recipe that I make with leftovers: Lasagna Soup
Veggies & Pea Pesto Dip // Turning dressings and sauces into dips is great for using up the smallest amounts of leftovers.
I use dressing and sauces as dips all the time, in fact it’s one of my weekly time savers. Make a dressing, sauce, dip or spread and use it multiple ways throughout the week. I especially like to use sauces as dips because they are often full of vegetables, like this pea pesto, or tomato sauce. All you need is a few tablespoons leftover to pack in a school lunch or have as an after school snack. Serve it cold with an assortment of veggies and you have doubled your veggie power:)
To make the pea pesto, with my food processor running, I dropped 1 peeled garlic clove through the small feed tube and processed until finely chopped. I then scrapped down the sides and added 2 cups of frozen peas (thawed), 1/2 cup freshly grated parmesan cheese, 3 tablespoons freshly squeezed lemon juice, 1 teaspoon salt, 1/4 teaspoon pepper and processed until smooth. With the food processor running, I poured 1/3 cup of olive oil through the small feed tube, scraping down the sides when necessary, and processed until smooth.
Happy lunching (and snacking:)
1 Lunch + 2 Snacks is where I share the healthy, kid friendly lunch and snacks, that I serve the kids Monday to Friday, along with a few tips & tricks thrown in here and there. For more posts in this series click here. If you would like to see my lunch and snack ideas in real time, you can follow me on Instagram where I post them as they happen:)