Breakfast Bowl–Using up leftovers


Every now and gain we have leftovers and the question of “What’s for dinner”, sometimes both can be satisfied by coming just a few leftover ingredients.

While I am a huge fan of having breakfast for dinner, this meal can be truly served at any time of the day and be a success.

The ingredients of this breakfast bowl are easy: leftover baked potatoes, chunked and lightly fried, add leftover green beans and onion, salt and pepper and about a half dozen cracked eggs (after adding a bit of corn oil to the bottom of the pot first). Stir and simmer until it’s all the way cooked through, served with a drizzle of ketchup on top. Super yummy and it it’s inexpensive.

Homemade Vegetable Lentil Soup, a one pot wonder


Ingredients:

1 large can of Lentils

1 large Leek, sliced

3 Large Carrots, peeled and sliced

2 small onions, chopped

2 cloves garlic, minced

1 tablespoon curry spices

2 tsp dill and Italian seasoning blend

a pinch of salt

1/8 tsp cayenne pepper (optional)

2 chicken bouillon cubes

2 litters water (roughly)

Put on low/medium heat for about 20 minutes until the carrots and vegetables are tender. Serve warm, absolutely yummy and very filling.