Here are some great ideas that can add a little creativity to your lunch menu or a second dinner.
Buffalo Ranch Chicken
Buffalo Chicken Salad
Slice cooked chicken breast on an angle, and serve on a bed of fresh greens. Top with tomatoes, diced celery, carrots and ranch dressing.
Hearty Beef Stew
Individual Bread Bowls
Heat stew and serve in individual sourdough bread bowls.
Orangey Asian Chicken
Use cold, sliced, leftover orange terriyaki chicken to create a quick entrée salad combining chopped romaine, toasted almonds, diced red peppers and sugar snap peas. Drizzle with a soy-ginger dressing.
Arroz con pollo
On foil lined cookie sheet, spread a layer of tortilla chips then sprinkle a layer of cheese. Cut up remaining cooked chicken into small chunks and spread on top of the tortilla chips along with remaining rice, black beans, and corn. Top with another layer of cheese and broil on low until hot and melted, watching carefully not to burn the chips. Pour salsa on top and serve.