Sometimes, no matter how well we plan, some leftovers are inevitable, which is perfectly fine with me. This means a night of hassle-free cooking after working all day.
This week on Monday, I put a roast, carrots and potatoes in the slow cooker to cook on low heat all day. This recipe is so easy. You just add a can of fat-free cream of mushroom soup and a packet of Lipton Onion Soup mix to the slow cooker with your roast and vegetables. It’s really yummy, and you could eat leftovers of this for the next day. However, my family isn’t crazy about having the same meal the next day.
The next day, I took the leftover meat only and put it in the slow cooker with a chopped onion and barbecue sauce to make barbecue beef sliders. This meal was so easy to throw together using the leftovers from the night before, and it was a huge hit with my kiddos.
So, clean out the fridge at least once a week and get creative! Cooking is about creating not wasting, and using leftovers is actually a great way to make something new!