Recently I have been finding it super helpful to choose a main dish that I can turn into leftovers for either lunch or dinner for the following day or two.
This weekend we had company for Sunday lunch, so I purchased a 7lb bone-in ham to roast for a delicious ham dinner with mashed potatoes and veg on Sunday.
I used the left over ham to make my Ham & Egg Scramble for breakfast this week, and I still had enough left to make my delicious Crockpot Split Pea & Ham Soup.
Both of these dishes are delicious and hearty and perfect for lunch or dinner. Planning your main protein ahead with leftovers in mind can save a lot of time and money. Three or four meals out of one meat is a pretty good deal I think!
I’ll be posting more leftover ideas over the next few weeks. If you have any recipes to share please let me know!
2 cups rolled oats
1/4 cup flax seed
1/8 cup wheat germ (optional)
1 teaspoon cinnamon
1 teaspoon salt
4 tablespoons unsalted butter (melted)
1/4 cup honey
1/4 cup firmly packed light brown sugar
1 teaspoon pure vanilla extract
Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper or foil.
In a large bowl, toss the oats, flax seed and wheat germ with the cinnamon and salt.
In a medium bowl, stir together the butter, honey, brown sugar, and vanilla. Whisk until completely combined.
Pour the honey mixture over the oats mixture and use your hands to combine them: Gather up some of the mixture in each hand and make a fist. Repeat until all of the oats are coated with the honey mixture.
Pour the mixture onto the prepared baking sheet. Spread it out evenly, but leave a few clumps here and there for texture.
Bake for 15 minutes, then toss around the sheet, bake for an additional 5 minutes. Cool and enjoy!