The joy of cooking can lead to the headache of using up half of a leftover pepper from one meal, the broccoli from another, and a quarter head of cabbage from that slaw you made last week.
Sometimes we just don’t have the mental energy to figure how to reinvent all of those lingering parts and pieces. The 3-day meal plan below is meant to help you make some great meals and use up your odds and ends in the process.
I start this week with a robust dinner of cabbage and pork chops, and follow it up the next day with quesadillas–which can be customized to whatever you have lying around. The quesadilla recipe calls for broccoli, but you can easily add spinach, black beans, or that half an avocado you have 30 seconds to use before it goes bad.
I round out the meal plan with vegetable stir fried rice. Toss in the remaining cabbage from your pork chop dinner and any broccoli left over from the quesadillas along with any other odds and ends you might have lingering in your fridge. Crack a couple of eggs and dinner is done! You can even add left over pork if your heart desires!
Let the recipes be your guide not your dictator! Consider this mini-meal plan our ode using things up.