Leftover ideas for some August Menu items

Sometimes it can be hard to figure out what to do with leftover’s. Here are some great ideas that can add a little creativity to your lunch menu.

Grilled Adobo Pork Roast
Cuban Style Sandwich

Make a Cuban style sandwich by layering thinly sliced pork, Swiss cheese, tomatoes, pickle planks and onion on a French roll spread with mustard. Then weigh down & press the sandwich with a cast iron skillet (or other heavy pan) while grilling in a frying pan.

Garlic & Balsamic-Marinated Steak

Make burritos using leftover steak, layered in warm tortillas with Spanish rice, shredded lettuce, grated cheese, black beans and your favorite salsa on top.

Thai Ginger Beef Kabobs
Asian Wraps

Create big overstuffed wraps using leftover beef, warm, leftover rice w/ shredded lettuce or cabbage, sprouts, grated carrot, tomatoes and your favorite Asian salad dressing or sauce. (A little hot Chinese mustard if desired.)

Chicken Yakitori over Rice
Breakfast Bowl

Start with a large bowl of steaming hot rice. On top of the rice, place an open faced omelet made from sautéed onions, 2 scrambled eggs and a touch of sugar, salt & pepper, and left over chicken & sauce on top.

Herb Crusted Flank Steak

For an easy pasta dinner, sauté mushrooms & thin pieces of leftover flank steak. Add your favorite Marinara sauce and serve over spaghetti with Parmesan cheese on top.


  1. gloria taylor says:

    I just purchased your dreamdinners cookbook and am making the Baked Clam Dip in a Sourdough Bread Bowl. I am confused as to whether bake it with the double wrap of foil or to bake it without if using it tonight. Please comment. Also whenever you use scallion, do you alway just use the dark green part?
    Thank you for your response.
    I am thrilled with the book and am anxious to make many more recipes.
    Thank you

    1. Yes, replace the loaf lid and double wrap in foil, then bake. Remove the foil and lid to serve. When using scallions I use the white too because we like the onion flavor stronger.

      Stephanie Allen

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