Easy-to-Make Healthy Meals Using Party Leftovers

As the most wonderful time of the year’s just right around the corner, there’s a 100% probability that you’ll be hosting (or you already have),  at the very least,  1 party in your place. But if you’re determined not to waste any dollar on your grocery budget, then there’s one thing you must do:  Don’t throw out the leftovers . Yes, it is a sin to over-indulge, but so is to throw away uneaten food.  There are countless ways to take care of those leftovers. And if your guests aren’t really too keen on taking home food from parties and get-togethers, then that’s fine. Because even if you’re on a diet (or trying your best to), you can  recreate easy-to-do and healthy meals  out of them.

As the most wonderful time of the year’s just right around the corner, there’s a 100% probability that you’ll be hosting (or you already have), at the very least, 1 party in your place. But if you’re determined not to waste any dollar on your grocery budget, then there’s one thing you must do: Don’t throw out the leftovers. Yes, it is a sin to over-indulge, but so is to throw away uneaten food.

There are countless ways to take care of those leftovers. And if your guests aren’t really too keen on taking home food from parties and get-togethers, then that’s fine. Because even if you’re on a diet (or trying your best to), you can recreate easy-to-do and healthy meals out of them.


And if you’re worried that you need to be at work the day after, you can easily take these yummy creations with you to the office. All thanks to our  reliable meal prep containers ! So make the most out of all your leftovers, and follow these recipes that won’t ever make you feel like you’re eating the same thing the next day:

And if you’re worried that you need to be at work the day after, you can easily take these yummy creations with you to the office. All thanks to our reliable meal prep containers! So make the most out of all your leftovers, and follow these recipes that won’t ever make you feel like you’re eating the same thing the next day:

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Dijon Chicken and Veggies

COMMON PARTY LEFTOVERS:  Roast or grilled chicken (the breast part always gets left out), undressed salads or sliced veggies

OTHER INGREDIENTS YOU’LL NEED:

2 tbsp olive oil (divided)

1-2 cloves garlic, minced

Salt and pepper

Potatoes

Asparagus

1-2 tbsp Dijon mustard

3 tbsps Coconut milk or Half and Half

*other veggie leftovers you have that you wish to include*

Preheat your oven to 400-425 degrees F. Lightly coat all the veggies with salt, pepper and some olive oil. You can even sprinkle some with parmesan cheese and basil if you want a bit more tasty. Lay out all the veggies in a sheet pan, then pop it in the oven.

Get your leftover grilled/baked chicken. If all you’ve got are pure white meat, you can either slice them into strips, nuggets, or cubes, however you like them. But if what you have left are a variety of parts, then you can simply cut them into a tad bit smaller pieces. Put those in a bowl then add the Dijon mustard, milk or half & half, salt and pepper. Coat all the chicken parts well.

Take out your veggies from the oven. Set aside. In a pan under low to medium heat, saute your garlic lightly in olive oil. Just toss the chicken in, put the remaining sauce/dressing if there’s any. Since the chicken are already cooked, just taste every now and then if the chicken has already absorbed the taste, and sauce has been reduced.

Pack your chicken and veggies in the lunch meal containers. Let the steam/hot air out and don’t cover them yet if you’re not yet leaving the house.


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Cauliflower Beef Burrito Bowl

COMMON PARTY LEFTOVERS:  Steak, roast beef, salads

OTHER INGREDIENTS YOU’LL NEED:

Riced cauliflower (unless you prefer it raw, then you can simply grate some cauliflower)

1 (15-ounce) can black beans, drained and rinsed

1 cup frozen corn kernels

2 tablespoons water

1/2 teaspoon chili powder

1/2 teaspoon ground cumin

3/4 teaspoon kosher salt, divided

1 tablespoon olive oil

1/3 cup chopped fresh cilantro, divided

1/4 cup freshly squeezed lime juice (from 2 to 3 medium limes)

1 cup pico de gallo or salsa

1 medium avocado, peeled, pitted, and sliced


Place the beans, corn, water, chili powder, cumin, and 1/4 teaspoon of the salt in a small saucepan over medium-low heat. Cook, stirring occasionally, until heated through, 3 to 5 minutes. Remove from the heat.

Meanwhile, heat the oil in a large, high-sided skillet over medium heat until shimmering. Add the riced cauliflower and the remaining 1/2 teaspoon salt. Cook, stirring occasionally, until the cauliflower is heated through and just tender, 3 to 5 minutes. Remove from the heat. Add 1/4 cup of the cilantro and the lime juice, and stir to combine.

Pack your cauliflower rice in the biggest compartment of the meal prep container or bento lunch box. Top with your bean and corn mixture, sliced beef, salsa or pico de gallo, avocado, and sprinkle with cheese (if you want).


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Asian Stir Fry Noodles

COMMON PARTY LEFTOVERS:  any kind of meat - beef, chicken, or even pork, cooked noodles (spaghetti or fettuccine), some veggies

OTHER INGREDIENTS YOU’LL NEED:

1 cup sliced mushrooms

3/4 cup chopped red bell peppers

3/4 cup snow peas and green onions

1.5 tablespoon peanut or other high heat oil

1.5 tablespoon oyster sauce

1.5 tablespoon soy sauce

1.5 tablespoon rice wine vinegar

1 tsp chili garlic sauce

1.5 teaspoon cornstarch

1 tablespoon water

dash of sesame oil

2 cloves garlic


If need be, reheat your noodles by blanching them in hot water. Quickly remove then set aside. Slice the meat into bite-sized pieces. Mix the chili garlic sauce, oyster sauce, soy sauce and rice wine vinegar and set aside in a small bowl. Mix cornstarch with cold water and set aside.

Heat a wok to high. Add oil to wok. Add minced garlic to oil and swirl briefly. Add vegetables and stir fry for 2 - 4 minutes (to desired doneness). Add sauce mixture. Continue to move veggies then add your noodles. When sauce mixture comes to a boil, add corn starch mixture. Cook until sauce is thickened.

Add the meat, stir fry for another 2 minutes. Then add your oyster, soy and vinegar mix you have set aside earlier. Mix.

Transfer to your lunch box or meal prep containers. Then you’re good to go!