Chick Meals

The Best Leftovers are the Ones You Eat For Breakfast

My favorite way to eat leftovers is for breakfast the next morning. It doesn’t matter what is it – pizza, chinese food, or a boxed up salad from the night before. And I like to eat it cold. I know, it’s weird.

This morning I decided to be more normal and make scrambled eggs. I opened up the fridge and saw the wilted spinach I had made the night before. I scrambled up some eggs, added the wilted spinach, and found some pico de gallo and smoked salmon, which I tossed in too. I sprinkled on a little parmesan, and THAT is how you do leftovers people.

Smoked Salmon and Spinach Scrambled Eggs.jpg

Tonight we were suppose to go out with some friends, but the baby decided to have a fussy afternoon, so our plans quickly changed. Which normally isn’t a big deal, except for the fact that I actually showered and dried my hair. Which seems basic, but when you are mom, it’s not so basic.

Quick was what I was aiming for tonight. Mark wanted cookies for dinner but we needed something a little more substantial. (Even though he could probably survive off cookies and be completely fine). I ended up making Collard Greens Sautéed with Chicken and White Beans. I got the recipe from my Cooking Light magazine in the March 2016 edition

The recipe called for a rotisserie chicken, which I had bought earlier, but I snacked on the whole thing. I’m not even sorry. So, I had to cook up some chicken breasts. Besides adding that extra step, the whole recipe took less than 15 minutes. 12 minutes actually.

Processed with VSCO with c1 preset

It had veggies, chicken and even a little bacon to satisfy any man’s palate. A winner in my book.



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