Grilling season has arrived! With temperatures in the mid-70's this week you'll be smelling the aroma of grilled meats and veggies wafting from my back porch.
As with cooking and baking, the Fiskerelli Bellies like to grill in bulk, especially during the crazy spring sports season. I pull out marinated chicken and london broil along with hamburgers and hot dogs and load up the grill. Served with simple sides like grilled veggies, rice or hashbrowns, we make three to four meals of the intentional leftovers.
By week's end we're a little tired of the grilled bounty. So, we slice and dice a platter of leftovers, grate some cheese and pull out our quesadilla maker. Everyone gets to make their own customized quesadilla combination. Tortillas are a staple in our pantry for just this purpose.
What can you put in a quesadilla you ask? Anything your heart desires! Dig through your refrigerator and mix and match.
- Thinly sliced steak or london broil with salsa and rice
- Scrambled eggs, bacon and cheese
- Chicken, broccoli, rice and cheese
- Grilled veggies, cheese and salsa
- Chicken and mango salsa
- Sliced turkey, thinly sliced apples and cheese
Since we're in the middle of a pantry challenge the no-waste leftover makeover is a time-saving, money-saving tool. And if you don't have a quesadilla maker? No problem! Just use a frying pan about one inch larger in diameter than your tortillas. A pizza cutter makes nice wedges for serving.
How do you makeover your leftovers?
Linked to: Tasty Tuesday at Balancing Beauty and Bedlam
Delicious Dishes at It's a Blog Party
Kids in the Kitchen at Young Living Oil Lady