I do this a lot – this salad bowl I made from leftovers in my fridge turned out so yummy I thought I would write it down so I could replicate it. The concept though can be used in your own fridge on whatever happens to be left over in there really anytime – all you need are green things, an avocado, some nuts or seeds, fruit and cheese, olive oil and vinegar and you are in business. Let’s get down to making this yummy and healthy leftovers salad bowl!
Remember for the leftovers salad bowl just use whatever leftovers you have…. here is what I used:
Kale (shredded into very small pieces – I use scissors to cut it)
leftover broccoli and cauliflower rice
one small avocado cut in bite sized chunks
baked leftover rainbow trout broken into small pieces
See I mean it – check out the tomato recipe – this link takes you to the last recipe I posted – I saved the leftovers in the fridge and threw it into this salad bowl – so yummy!
Really this is pretty self explanatory but here is what I did. On the bottom I but finely shredded kale and threw everything else on top including dressings and then top with the eggs. Really that is it. Super simple and can be varied with any proteins you happen to have laying around – just grab the key ingredients and throw it together… something that I thought was really important for texture was to shred the kale really small. Ok, now I’m hungry… time to go make it again!
Ever set out to make one thing and it just didn’t work out because you were missing ingredients? Well that is what happened to me last weekend and this warm tomato and bacon salad was created instead! Yay for happy co-incidences. This turned out so well that I will make it on purpose again soon!
Here is what happened: I wanted to make the bacon wrapped cherry tomatoes I posted the recipe for last week… I went to the fridge and took out the tomatoes and bacon and the package of bacon looked weird. Not in a good way… was 3 weeks out of date (oops – I HATE that). Ok, so now what? I had all of these tomatoes that were on their last legs and I had to do something…. here is what I did instead:
a large container of cherry tomatoes
cooked bacon (5 slices or so) – I always have precooked bacon in the freezer as a life hack – I buy precooked refrigerated from Costco and toss it in there… best thing ever.
flavoured olive oil (or regular but I used cilantro and onion flavoured oil)
fresh ground pepper and salt to taste
fresh Parmesan cheese
Directions for warm tomato and bacon salad
This is super easy. Toss tomatoes in bowl with 2 Tbsp oil, pepper, salt and some parsley as well as the bacon cut up into small strips and then place on a tray covered in tin foil and bake at 350 F for about 15 -20 minutes – I did this in the toaster oven. Once done grate Parmesan over top to taste, mix and garnish with more parsley and Parmesan. This was a great side dish for a Rainbow Trout my husband baked that night and I used the leftovers cold on a salad bowl a few days later . I will definitely be making warm tomato and bacon salad again.
Um… what? you might ask. Ok, picture this. Hot wings but not… Buffalo Dip but not… This recipe is for an amazing Buffalo dip stuffed chicken breast. It is pretty easy on prep if you buy a buffalo sauce (like a wing sauce) but I will also add a link for a home made buffalo sauce that is super tasty. Ok so get ready for Stuffed Buffalo Chicken!
Here is what you will need
4 boneless skinless chicken breasts
cream cheese (four oz softened)
1/2 cup shredded mozarella
buffalo sauce (about 1/2 c) – here you can buy one like Frank’s red hot wing sauce or make your own Buffalo Sauce
parsley, salt and pepper
blue cheese dressing
chives 2 tbsp chopped
Directions for Stuffed Buffalo Chicken
Preheat oven to 400F. In a bowl combine cream cheese, 1/4 cup buffalo sauce, cheese and chives, season with parsley, salt and pepper. Cut a pocket in each chicken breast and stuff with a quarter of cheese mixture each. Place on a tray or baking dish and sprinkle lightly with salt and pepper to taste and bake around 30 mins. Set oven to broil and brush remaining sauce on top of chicken, sprinkle with chives and parsley and broil until golden (around 6 mins) . Serve with blue cheese dressing.
Doesn’t that sound amazing? Perfect for keto diets and football season right?
What amazingness are we talking about? Still have cherry tomatoes in the garden – Yep bacon wrapped cherry tomatoes is a thing…
Ok, so I admit, I have been off the keto wagon for a while during the summer and my pants are a bit tight… so fall is here and it’s time to do something about it. You know me, I wont sacrifice taste for pretty much anything so this recipe is keto and has bacon. What else do you need? Here follows the super easy, always tasty bacon wrapped tomato recipe.
Here is the short list of what you will need for this super easy recipe
cherry tomatoes (one small container)
olive oil (I like using chipotle flavoured – gives it a zip! or tuscan herb flavoured but you can use plain) – around 1 TBSP _ I love buying my flavoured oil near the cottage at Southampton Olive Oil Company – you can order it online if you like too!
6 slices uncooked bacon
basil (fresh or dried) – around a teaspoon – chop fresh up very small if using fresh stuff
salt and pepper to taste
Super easy directions for bacon wrapped cherry tomatoes
Preheat oven to 375 F, prepare a baking sheet with parchment paper or foil. Mix oil and seasonings in a bowl and toss tomatoes in it. Cut bacon in half lengthwise and then in thirds and wrap each tomato in a bacon securing with a toothpick.
Bake until the bacon is crisp (about 25 mins)
Admittedly this recipe for bacon wrapped cherry tomatoes is a bit fiddly… I mean the title of the recipe does imply that doesn’t it? But super tasty and keto friendly and would work great as an appetizer at a party.