I routinely cook with leftovers, and I make sure that very little food goes to waste in my house. I like making more food than we need for 4 of us on Shabbos. Partly that’s a holdover from when Ben used to join us every Friday night, and I’m not used to cooking less meat. But it also means that I have enough food if we get some last-minute guests, and it’s enough food for a second meal during the week if we don’t. Sometimes I can stretch it to 3 meals, especially if it was only 3 of us eating together on Friday night.
Typically, I like to get creative with the leftovers. I posted before about the chicken patties I made from all that dark meat chicken we had after sitting Shiva. I’m not sure if I’ve posted about stir-fry before, but it’s something I typically make every single week with the leftover poultry from Shabbos. The advantage is that I only dirty two pans- one for rice and one for the meat, veggies, and sauce. The disadvantage is that it involves a lot of chopping and stirring.
I currently have an umbilical hernia. I’ve actually had it for years, but it’s only recently been causing me trouble. I’m scheduled for surgery on December 10th, and I’m trying to make life easier for myself until then, as well as prepare for being in even worse shape for a few days afterwards. I’m getting the kids to help as much as possible, but there are times when none of them are available to help me cook dinner.
I haven’t fried up any poultry patties in months, and I’m not even making stir-fry as often. For the past 2 weeks, the leftover chicken was simply reheated in the oven instead of creatively made into something new. I made fresh rice to accompany it, and either reheated leftover vegetables from Shabbos, or made extremely simple side dishes instead. Green beans or broccoli can be steamed instead of sauteed with mushrooms, onions, and garlic. Squash or sweet potatoes can be simply baked whole.