Dressing Up Leftovers

Pork Sandwich 2a.jpg

When you have meat leftover at the end of a meal, if you’re like me, there’s a temptation to reheat it the next night and serve it in the same way you did the first time – same salad, same side dish.   Maybe there’s just a difficulty in getting creative with that meat!

Last week I had both pork tenderloin and grilled sirloin steak leftover.  I took those meats and made two completely different entree’s with them.  With a disguise like that, I wonder if my husband even knew he was eating leftovers…okay, he did, but they were so good, I know he didn’t mind!  Here’s what I made:

With my Brown sugar and Balsamic Glazed Pork tenderloin, I made Toasted Pork Sandwiches.  I added the pork and the glaze to a pan and heated it.  Then I toasted the bun – this makes it sooo good!  Spray the bread with cooking spray, then toast in a skillet until lightly browned.  It gives the bread great crunchy texture.

Pork Sandwich 1

Then I piled meat, red onion and avocado slices on the bun.

Pork Sandwich 2b

It was so good!

The next leftover was the sirloin.  With it I made a Blue Sirloin Salad.  

STeak Salad a.jpg

 

First I made up Pioneer Woman’s Blue Cheese Dressing.  Here’s my lightened up version:

Blue Cheese Dressing

Ingredients
1/2 cup light mayonnaise
1/4 cup 2% milk
1/4 cup lilght sour cream
Dash of Worcestershire sauce
1/3 cup blue cheese crumbles
Salt and pepper

Directions
To a bowl add the mayo, milk, sour cream and Worcestershire, and stir until combined. Stir in the blue cheese and add salt and pepper to taste.

On a plate I piled up Spring Mix greens, red onion, yellow peppers and tomatoes.  After warming the leftover sirloin, I sliced it and place it on top of the salad, then I topped the salad with the Blue Cheese Dressing.

Voila!  Dinner was served!

Steak Salad 1.jpg

How good does that look?  It was refreshing and on the table in about 10 minutes!

How’s that for a makeover?  I wish I could get a personal one that quickly!

How do you makeover your meat leftovers?

With love from my country kitchen,

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