We have half a leftover roast chicken in the fridge. (Learn to roast it yourself to avoid the excessive salt of the store’s rotisserie version). More on that another day. We also have some beef ragu, some chickpeas, and a selection of seasonal, local veg. This week I’ll post as we work through healthy easy ways to use it all up, and save money, too.
Although we aren’t vegetarians or vegans, I might add that a plant based diet is definitely healthier, IF WE MAKE GOOD CHOICES. So you’ll also see lots of meatless options.
Let’s start with lunch. Frozen whole wheat roti are warmed in the oven for 5 minutes, and stuffed with this mixture (for two):
1 diced tomato
1 chicken breast, diced, skin removed
1 T/15ml light mayo (not salad dressing, avoid added sugar)
1 T/15ml Dijon mustard
Serve with a glass of milk or nut milk.