Roast-Alt

I hate leftovers. I know they are lurking in the fridge, ready to stink up a storm, make me toss the tupperware, and feel guilty for waste all at the same time. So imagine my gratitude, when during a silent moment in church this morning, I realized I could swing leftovers for lunch this afternoon out of last night's dinner!

Cauliflower leftovers:
Heat 1 Tbsp olive oil in medium saucepan. Add 1 chopped onion and one smooshed-and-chopped clove of garlic until soft. Pop open can o' chicken stock, bring to a boil. Add leftover cauliflower and simmer until heated-through, about 5 minutes. Toss in flavoring of your choice: I happen to have some almost-moldering basil that needed to be used.
An immersion blender is great for soups. This is the moment when I would plug it in and let it whirl. And I did. Except it didn't work. There were still plenty of little cauliflower florets afterwards. Oh well, a regular blender would work better but make more mess...
I plopped in a spoonful of butter, just to make is silky and yummy and let it sit on the stove at barely-a-simmer while I went about the rest of the meal.

Pork Quesadillas:
The best quesadillas are made on a skillet, but really, who has time for that? Turn your oven on to 350 or use the broiler if you are good about remembering. I tend to get sidetracked and the broiler often burns more than it broils.
Shred whatever assortment of cheese your fridge drawer holds. We had low-fat cheddar and jalapeno monterey jack. Also shred, or small dice, leftover pork - sans the bread topping, that just sounds gross! If you have some salsa, use that, too. Arrange toppings on tortilla and pop in oven for 3-5 minutes (less if you are using that broiler!). Fold over, cut in half, and top with salsa.

If leftovers were always this easy, we'd have a clean fridge!