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End-of-the-Week Deli Sandwich Recipe

End-of-the-Week Deli Sandwich Recipe


  • 1 1-pound ciabatta, focaccia, or pain rustique, cut horizontally in half
  • 1/2 cup pesto or roasted red pepper spread
  • 8 thin cheese slices (such as Jack, Swiss, or Havarti)
  • 9 ounces assorted deli meats (such as salami, mortadella, prosciutto, ham, and turkey)
  • 2/3 cup sliced drained peperoncini or pickled jalapeño chiles

Recipe Preparation

  • Preheat oven to 400°F. Place bread, cut side up, on baking sheet. Mix pesto and mayonnaise in small bowl; spread over both cut sides of bread. Arrange cheese on bottom half of bread. Bake bread halves until lightly toasted, about 10 minutes. Top cheese with meats, then peperoncini, onion, tomatoes, and arugula. Cover with top half of bread. Cut lengthwise in half, then crosswise into 6 sandwiches.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

One serving contains the following: Calories (kcal) 531.3 %Calories from Fat 52.9 Fat (g) 31.2 Saturated Fat (g) 12.0 Cholesterol (mg) 61.9 Carbohydrates (g) 35.6 Dietary Fiber (g) 3.2 Total Sugars (g) 1.7 Net Carbs (g) 32.3 Protein (g) 26.3 Sodium (mg) 1317.9Reviews Section

Rolled Beef, A Lost Jewish Delicacy

Image by Edie Jarolim

Nathan and Frances Kornmehl in front of their kosher butcher shop in Buffalo.

A deli delicacy that is facing extinction, rolled beef is relatively unknown, even among many Jewish communities.

Its near demise is no surprise: The cost of making this pastrami-like item is high, while the demand for it is low. But according to Eddie Weinberg, owner of A to Z Kosher Meat Products in Williamsburg, Brooklyn, “For a select few, it’s much more than a sandwich. It’s like sitting on your zayde’s knees again.”

Weinberg is the last kosher butcher in New York City – likely the last in the country – to make rolled beef commercially, and he does so only sporadically and reluctantly. Others make rolled beef privately for special occasions. Andy Schwartz, a retired kosher butcher in Buffalo, New York, is preparing the coveted cold cut as part of his synagogue’s Purim tribute to another kosher butcher, Nathan Kornmehl, whose 2013 demise was met with laments over the loss of his optimism and kindness—and of his rolled beef.

What exactly is rolled beef, and how is it made? The answer to the first question depends on the answer to the second. Like many things Jewish, it’s under dispute.

Weinberg’s elaborate process, handed down from his grandfather who fled Nazi Germany, begins with three pieces of navel beef, the cut used to make the most popular type of pastrami because it has an extra layer of fat. Weinberg removes the fat, ending up with two thin, flat slabs of beef from each of the three pieces, which he then sews together “like a quilt.” After curing and spicing the meat, he rolls it up tightly, ties it together, and smokes it.

Andy Schwartz in Buffalo also starts his preparation by trimming the fat from navel beef, but instead of stitching several pieces together, he adds a stuffing. “In the past, we would use whatever was left over at the end of the week,” Schwartz notes. For this occasion, he sliced strips of chuck roast.

Both Weinberg and Schwartz agree that the seasoning is similar to that of pastrami, give or take a little more pepper or garlic.

Jay Parker, owner of Ben’s Best Kosher Deli in Rego Park, Queens, recalls his father describing a process similar to Schwartz’s: When the deli men were standing around with nothing to do, they took the trimmings from pastrami, rolled them up, and tied the whole thing together.

But Parker gets his rolled beef from Weinberg—when he can wrest some from his longtime supplier and friend—and Ben’s may be the last deli in the country to carry it. Parker says, “It’s like the secret handshake. Someone comes in and asks for rolled beef, we know he knows kosher deli.” He also ships to “a few people around the country who are happy to pay the crazy price to have it air freighted to them,” adding, “We don’t make any more money. It’s a kind of public service for nostalgic Jews.”

Rolled Beef, A Lost Jewish Delicacy

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Tasty and Creative Ways to Serve Bresaola

This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards.

There are 16 references cited in this article, which can be found at the bottom of the page.

The wikiHow Culinary Team also followed the article's instructions and verified that they work.

Somewhat similar in appearance to prosciutto, bresaola has a deliciously deep flavor, always fatty and salty and sometimes a little sweet. It doesn’t need to be cooked and is typically sold pre-sliced and ready-to-serve, which is super convenient. Find it at Italian markets, specialty food stores, or the deli section at your local grocery. Give bresaola a try and see how it compares to other cured meats you’ve had before—it may just become your new favorite! [1] X Research source

7 Ways to Waste Less Food While Cooking, According to a Recipe Developer

When you cook every day for a living, you get pretty savvy at putting every scrap to good use.


Cropped shot of woman picking up eggs from a delivery box filled with fresh organic fruits and vegetables at home.

From uneaten leftovers to spoiled produce and meat, it’s incredible how much food it's possible throw out every day. It’s easy to fall into the trap of wasteful food buying and eating, but there are ways to make an impact in your own kitchen and on the environment. As a recipe developer and professional cook, I’ve acquired a handful of easy tips to make food sustainability both approachable and obtainable at home while you’re cooking for yourself and your family. By digging a little deeper into how to manage food waste, we can not only save more money, but also conserve food resources for ourselves and the future.

1: Check Your Inventory and Make a Categorized, Numbered Grocery List

It’s easy to overbuy if you go to the store without a shopping list. By simply checking your pantry and refrigerator for what you already have, then making a quick yet organized shopping list, you’re more likely to purchase only the items that you truly need.

Before I head to the grocery store, I quickly look through my pantry for basic and versatile staples, such as a box of dried pasta or container of rice. I like to have these on hand, as they keep for extended period of times and are a great base to so many recipes. This is also true for the refrigerator and freezer I make sure to have basics like milk, eggs and butter. If any of these items are missing, I add them to the list!

It’s also incredibly important to organize your shopping list in categories and quantities. For example, I write down all the produce together, all the meat and dairy in one section, then dried/pantry staples in another. I also add the number of each thing I need (such as 1 bunch of herbs or 2 heads of cauliflower). That way, I spend less time at the store wandering around, potentially picking up items I don't need!

2: Purchase Produce with Timing in Mind

When meal planning, think about what produce you’ll use within the first 1 to 2 days, as well as what you’ll use 3 or more days out. I like to separate the produce in my shopping list into these two sections so I don’t overbuy in either category. If you don'think like this, you might buy too many things that will go bad before you can use them.

For example, if I’m planning to make a salad with delicate baby greens, I’ll buy just enough to enjoy for the first day or two, then I’ll also purchase a head of cabbage to use in hearty slaws and soups toward the end of the week (sturdier produce will last much longer and can be used in a variety of fresh and cooked ways). While this does require a little more planning and organization, it will surely reduce your overall food waste.

3: Acquaint Yourself With the Proper Ways to Store Each Item

Once I’m home from the grocery store with my food haul, it’s time to properly store and organize the items in my kitchen. I suggest utilizing the crisping drawer in your refrigerator to keep produce fresher longer. It’s also important to store prepared/ready-to-eat foods above raw meats and proteins this will ensure there’s no chance of cross-contamination or food-borne illnesses lurking in your fridge (read: you don't want a drip from your chicken to end up on your veggies!). Everyone is guilty of forgetting about a head of broccoli or package of sliced deli meat that’s been shoved into the back of the refrigerator. Proper food storage will not only keep your food fresh but will also keep your kitchen more organized and reduce unnecessary food waste.

4: Make Friends With Your Freezer

A freezer is one of the most common and easiest tools for food preservation. Use your freezer for make-ahead meals, as well as to store produce for longer periods of time. I personally love to make big batches of soups and stews half I’ll enjoy fresh, while the other half I portion and freeze for future meals. I live in a household of only 2 people (and 1 dog), so it’s hard to make it through an entire casserole or pot of chili. Planning to freeze portions of these homemade meals helps my future self when I’m not in the mood to cook, but also helps to cut back on the number of leftovers that ultimately end up in the garbage.


Food Network Kitchen's Lessons from Grandma, Grandma's Anything Goes Strata for LESSONS FROM GRANDMA/MICROWAVE VEGGIES/CHICKEN SOUP, as seen on Food Network

10 simple, healthy lunch ideas

Fact: a good lunch makes your day infinitely better. Here are some fresh, nourishing ideas you can whip up at home and bring with you for delicious midday feast.

1. Easy Wraps and Sandwiches

Take some wholegrain bread, slather on some mashed avocado, fill up with leafy greens, chopped capsicum, tomatoes and grilled chicken, and voila! A quick and easy lunch, just as delicious as the sandwich you pay $10 for at the café down the road.

The great thing about wraps and sandwiches is they’re so versatile, so you can have something completely different every day. Here's a simple formula to play with: pick a protein (tuna, chicken, turkey, lean beef, tofu, falafels), choose a mix of veggies, and complete with a healthy spread (think salsa, hummus, cottage or cream cheese, mustard, relish, pesto or chutneys).

2. Homemade pizza

Whip up a homemade pizza for dinner and enjoy the rest for lunch the next day. It's a great way to feel indulgent, without all the extra salt, oil and fat you'd get with pizza from the food court.

It’s easy to make your own base – check out this quick and easy pizza dough recipe by chef Adrian Richardson to get started. Then all you need to do is choose your toppings. Load up your favourite vegetables, experiment with different sauces and pastes and add some lean meat or even kidney beans for a protein hit.

Need topping inspiration? Try some of these healthy pizza recipes for some delicious ideas.

3. Soup

Perfect for the cooler months, a hearty soup will get you warmed up and feeling nourished – it’s comfort food you can feel good about. Fill up with a variety of colourful vegetables to get a super nutrient hit, and try adding some protein and even wholegrains to give it some more substance.

Soups are also a fantastic way to use up whatever vegetables you have left in the fridge at the end of the week – so get creative. Check out our collection of soup recipes for some inspiration.

4. Rice paper rolls

If you’re after something light and fresh, but you’re a bit over salads, rice paper rolls are a wonderful healthy option. Even better, they’re easy to make at home.

You can buy packages of rice paper wraps from most supermarkets. Simply prep as instructed, fill with a mix of bean sprouts, shredded carrots, vermicelli rice, ribbon cucumbers, avocado, spring onion and some parsley or coriander, then parcel it all up. Check out this delicious rice paper roll recipe for more ideas and guidance.

These refreshing rolls are yummy with soy sauce, or you can even make your own dip by mixing your soy sauce with a little sweet chilli sauce, ginger, garlic and lemon juice.

5. Salads (and better yet, salad jars)

Another healthy lunch classic, salads are great for whipping up big batches and taking a portion to work with you. Bored of your wilted lettuce and tomatoes? Start experimenting with different ingredients and you’ll soon discover salads are anything but boring. Add fresh herbs and toasted nuts and seeds for extra flavour, season with good quality olive oil, and try adding grains like quinoa, brown rice or barley to give it some bulk.

An easy way to make your salad seem instantly more exciting is to put it in a jar. The simple rule is to put wet ingredients (like your dressing) in first at the bottom of the jar, then stack your ingredients upwards. Salad leaves, carrots and anything else that tends to go soggy should go right at the top.

Need more ideas? Check out our huge collection of deliciously healthy salad recipes and get creative.

6. Sushi rolls

Light, delicious, and with so many options for different fillings, sushi is the perfect healthy lunch. If you’re feeling creative, try making your own. It’s easier than you think – promise. Try this fresh and tasty quinoa sushi rolls recipe to get started.

7. Noodles with veggies and herbs

Throw together whatever vegetables you have in the fridge in a quick and easy noodle dish. Flavour it with fresh herbs and spices, garlic, olive oil or soy sauce – super simple, and super delicious.

For a similar idea with a twist, try a Vietnamese pho packed full of bright flavour and leafy ingredients, with an aromatic fusion of chicken, bean shoots, coriander and chili. Or try spiralized vegetables for a carb free alternative.

8. Frittatas, quiches and tarts

Baking a vegetable-filled tart or frittata at the start of the week is an excellent idea, especially if you’re low on time to prepare meals each day. Portion it up, freeze some for later, and you’ve got an easy lunch ready to be heated up and enjoyed with some salad.

Try this pumpkin, tomato and beetroot frittata, asparagus, leek and pea tart, or easy Easy cheesy quiche recipe. Or, experiment with your own version using all your favourite vegetables and some legumes or meat for variety and protein.

9. Fish and salad

You can’t go past a classic fish and salad combo for a perfect dose of protein, omega-3s and veggie nutrients. The omega-3 fatty acids in oily fish like salmon and mackerel support your brain function, so it’s a great way to break up the work day, as well as filling you up.

Grab a tin of tuna or grill up some salmon and enjoy with your favourite leafy sides. Check out some of these delicious ideas for fish and seafood recipes.

10. Curries

Warm and aromatic, curries are a delicious way to brighten up your lunchtime – and making it yourself lets you up the vegetable content and lower the oil content. Start with a basic recipe and mix it up with your favourite ingredients. Try this Indian lamb curry, Malaysian chicken curry or Eggplant curry with yoghurt for some tasty ideas.

Pickled vegetable sandwich slaw

If you’re one of those people who saw the word “pickled” in the title and said “Ugh, no, sorry, not for me,” do know, I was the same not too long ago and encourage you to fight the good fight for as long as you can, because once your tastes cross over to the vinegar side, there’s little going back.

Something of a gateway pickle, these should be eyed suspiciously as well. The thing is, one day you’re eating the foods you’ve always liked — sandwiches, salads, tacos, cheese — and you wouldn’t change a single thing. And then, once day, the quadruple-threat crunch/sweet/salty/punch of a pickle gets under your skin and suddenly, the food landscape is a bleak, depressing place without them. You need pickled red onions on your tacos, pickled celery in your tuna and egg salads, cucumber slices in your potato salads, grapes with your sharp cheeses and pickled carrot sticks in the fridge whenever the mood strikes, and nothing’s ever quite right without them again. I can find a clear demarcation in my pre- and post-pickle junkie days (it’s just about 10 (!) years ago, when I took up with this Russian I married) and think there’s still hope for you. Here, how about some granita instead?

But for those of you’ve whole already swan-dived into and flip-turned through the vinegar brine and would have it no other way, come, sit down next to me, because this is my new favorite summer pickle. The flavor and ingredient inspiration comes from the very first vinegar-soaked salad I fell for, something that Zabar’s sold under the name “health salad,” I believe because it was a cole slaw made with vinegar, instead of the dreaded mayo, which I would like to one day have as a band name. I bought it as often as I could afford to, which was not often enough back then, and so I finally did what I always do and figured out how to make it on my own. Except, it was always a little too chunky to work where I wanted it to, which was, everywhere.

The solution, inspired in appearance by these beauties, was a matter of sizing — thin strips and fine juliennes of the same vegetables made for a stunning tangle of color that was happy to twist like a pile of spaghetti anywhere that demands an instant pickle fix — heaped on pulled pork, aside anything that comes of a grill, against a sharp slice of cheese on a cold sandwich on a hot day, not that we have any of those lined up.

Heads Up, Google Readers! [A repeat announcement for the remainder of the month.] As someone has been using Google’s RSS reader from the day it launched in 2005, I’m definitely among those sad that it will be shutting down at the end of this month (i.e. just three more days). More than 250,000 of you subscribe to the site through Google Reader, and I think it would be a huge bummer if you missed out on everything I hope to share here this summer (popsicles! this sandwich slaw! mini-pies! ribs! picnic mega-sandwiches! grilled bacon!) because of it. What can you do? 1. Google makes it very easy to download your Reader data through Google Takeout and all alternative readers make it a cinch to upload this file to import your settings. 2. But why fuss? Two alternative readers I’ve been checking out since the announcement was made, Bloglovin‘ and Feedly (and I’d argue that no reader is working harder to adopt Google Reader dumpees than Feedly!) make it even easier, letting you skip this step entirely by prompting you to ask if it can import your Google Reader feeds the moment you set up an account. Both are so gorgeous and intuitive to use, you won’t be missing your retired Reader for a minute.

Pickled Vegetable Sandwich Slaw with Mustard Seeds
A new riff on my favorite pickled cole slaw, inspired by these pretties

I used a mixture of radishes, red, orange and yellow bell peppers, carrots, fresh sugar snaps and kirby cucumbers, but you can use any firm, crunchy vegetable you think would pickle well here. The only thing I don’t think I’d use again were the red radishes, because their color leaked all over, pink-pickling the other vegetables, though of course they all tasted just fine. You might note I am missing the most important ingredient in this so-called slaw, the cabbage. Guys, I made this in the chaotic two days before our two-week vacation and completely forgot. Turns out, it’s fantastic with or without cabbage, though feel free to add some green/white cabbage to your 4 cups of vegetables.

These are refrigerator pickles no canning/vacuum seals/sterilized jars needed. You simply keep them in the fridge, where they will last for up to a month.

[Update 7/1/13: A few people were finding 3 tablespoons salt too salty. I looked over my other pickling formulas and think this could stand to be a little less salty and have updated the amount. Because the salt and sugar work together, the sugar is reduced from 6 tablespoons too. So sorry for any pickling unhappiness.]

Pickling mixture
1 cup distilled white vinegar
4 tablespoons sugar
2 tablespoons Kosher salt
2 tablespoons yellow mustard seeds
1 cup cold water

Slaw mixture
4 to 5 cups mixed slivered or julienned* firm, raw vegetables (see above for vegetable suggestions, below for slicing tips)
Optional: Few slivers of jalapeno

Heat vinegar, sugar, salt and mustard seeds to a simmer in a small, non-reactive pot over moderate heat, stirring only until sugar and salt dissolve. Stir in water, which should bring the mixture’s temperature down significantly. Let cool to lukewarm.

Divide vegetables between jars. (I used two 3/4 liter jars.) Pour vinegar mixture over vegetables and refrigerate until needed. You’ll find the vegetables to be lightly pickled within an hour, and deliciously pickled within a day. They will get slightly more pickled as they sit, but the change shouldn’t be too dramatic from the 24 hour level.

Eat with/on sandwiches, aside grilled food and pack it along for picnics — it goes with almost anything. Then make more, because this stuff is habit-forming.

Do ahead: Mine have kept in the fridge for a month without any change in taste or appearance. Updated to add (thanks, Erika!) that you’ll want to make sure that your vegetables are submerged in the brine for them to keep this long.

* I used a mix of a sharp knife, a simple mandoline (that includes julienne blades) and a julienne peeler (the Kuhn one), which I was embarrassed to admit I bought last year until I realized how much easier it makes getting juliennes from long, thin vegetables (carrots, cucumbers, parsnips and zucchini). Don’t fret if you don’t have a fancy peeler or mandoline you can cut thin strips with your knife, then slice them into skinny matchsticks quite easily.

Turkey and Cheese Pinwheels (Meal-Prep Idea)

Turkey, cheese, lettuce and cream cheese rolled up in tortillas and cut into bite size pinwheels. These little snacks are super quick and easy to make and are perfect as a snack or a lunch box meal. If you haven&rsquot jumped on the meal-prep wagon, this is a great time to do so. Ever since I started meal prepping, my days are going much smoother and I&rsquove been able to avoid fast food and save lots of money as well.

These meal prep turkey and cheese roll ups are great if you&rsquore a beginner or just want a quick no fuss snack. They come together in under 5 minutes and make a great lunch or snack.
It all begins with a soft tortilla. Whole wheat, flour or veggie tortillas are all great options, just make sure the tortillas are super soft. The next step is the creamy layer or cream cheese. Regular cream cheese will do but if you want to go the extra step, try using Crystal Farms® Garden Veggie Cream Cheese.

The cream cheese is then topped with a leaf of lettuce, two slices of turkey, two slices of cheddar cheese and rolled up into a log and sliced into pinwheels.

I like to use Crystal Farms® Cheese Cheddar cheese. It&rsquos a great company out of Lake Mills, WI. They produce great cheeses with few preservatives, are a rich source of calcium, and all products are gluten-free and lactose tolerant!

Best Lunch Ideas with Hummus

Check out how quick and easy these hummus filled lunchboxes are to make in this quick video. And by the way, if you are not subscribed to our YouTube channel, you should.

A new recipe video comes out every single week! -and it’s free.

This lunch has loads of healthy fats and proteins to keep you satisfied all afternoon long. This recipe pairs great with plantain or banana chips and fresh fruits.

To build this club sandwich all you need is some hummus, pesto, cheese and sliced tomatoes. This is one colorful and delicious sandwich!

Mediterannean Bistro box

Build your own bistro box with hummus and tasty Mediterannean toppings like olives, feta cheese, cucumber slices and your favorite cracker or pita bread. I like taking pita bread and cutting it into small cracker-size pieces to complete this tasty bento box!

If you prefer, you can make the same tasty Hummus Bistro Box with leftover chicken and slices of cheese! You really can’t go wrong either way.

Use thin endive leaves to hold your bacon, tomatoes and hummus. If you don’t have endive handing the inner leaves of romaine hearts will do just fine.

This is a great way to use up leftover bacon (if there ever is such a thing) and enjoy this delicious hummus pairing at the same time.

End-of-the-Week Deli Sandwich Recipe - Recipes

Get savvy with double-duty ingredients and leftovers with this meal plan that is sure to leave nothing to waste at the end of the week.

It&rsquos an all-too-familiar scenario: You open your fridge to figure out what to make for dinner, and while the shelves are full of miscellaneous bottles, leftovers and mysterious containers, there&rsquos still nothing to eat! This common conundrum has a far-reaching impact: All of the miscellaneous foods that don&rsquot get eaten go to waste, rot and produce methane, and in turn, pollute the air.

You can help solve both problems with a little creativity and planning before your weekly shopping trip. Planning your meals (and shopping list) in advance will ensure that you have delicious dinners every night, that the ingredients you buy will serve double-duty by appearing in multiple recipes, and that the leftovers can be transformed into totally new meals later in the week &mdash no more boring leftovers!

Take a look at this week-long meal plan, complete with ideas for breakfasts, lunches and dinners, check the shopping list against what you already have at home, and head to the store. Then enjoy a week of not stressing out when you hear that inevitable question, &ldquoWhat&rsquos for dinner?&rdquo

Breakfast: Cold Cereal
Lunch: Hard Boiled Egg, Crudité, Crackers
Dinner (Main): Grilled Salmon (grill 2 pounds use 1 pound and save leftovers)
Dinner (Sides): Sautéed Spinach Brown Rice

Breakfast: Poached or Fried Eggs on English Muffins
Lunch: Cheese and Deli Turkey Sandwich
Dinner (Main): Roast Chicken (roast 2 use 1 and save leftovers)
Dinner (Sides): Steamed Broccoli Roasted Potatoes Tossed with Lipton Recipe Secrets Onion seasoning)

Breakfast: Yogurt and Fresh Fruit
Lunch: Beanie Weenies (baked beans heated with sliced turkey dogs)
Dinner (Main): Salmon Croquettes (Mix 1 pound leftover cooked salmon with 2&ndash3 TBSP Hellmanns mayonnaise, 1 TSP Dijon mustard, 1 beaten egg, ½ C breadcrumbs, and 1 TBSP fresh lemon juice. Form into patties, and refrigerate for 30 minutes. Coat in breadcrumbs and sauté in oil over medium for about 8 minutes on each side, until golden and cooked through.)
Dinner (Sides): Spinach Salad Knorr Pasta Sides

Breakfast: Oatmeal
Lunch: Chicken Salad Wrap (Make your own chicken salad with the leftover roast chicken, and mayo.)
Dinner (Main): Hearty Chipotle Chili
Dinner (Sides): Yogurt Cornbread Muffins

Breakfast: Yogurt Cornbread Muffins and Fresh Fruit
Lunch: Sloppy Joe (Sandwich leftover chili between two slices of bread.)
Dinner (Main): Stir-fried Vegetables and Chicken (Use a frozen stir-fry medley and broccoli, stir in chopped leftover roast chicken at the end, and season with soy sauce.)
Dinner (Sides): Brown Rice

Brunch: Scrambled Egg, Bacon, and English Muffin Sandwiches
Dinner (Main): Spaghetti Western (Top cooked spaghetti with leftover chili.)
Dinner (Sides): Garlic Bread (Spread butter on toast, sprinkle with garlic bread seasoning and grated parmesan cheese.)

Brunch: Cornmeal Yogurt Pancakes with Butter and Maple Syrup, and Bacon
Dinner (Main): Burgers (Mix ground beef with Lipton Beefy Onion Seasoning Mix for extra flavor.)
Dinner (Sides): Baked Beans Seasoned Oven Fries (Toss sliced potatoes with Lipton Savory Herb with Garlic seasoning mix.)

This is only one of an infinite way to plan a week&rsquos worth of meals, so substitute and skip suggestions to your tastes! For the meals above, download the shopping list and your grocery run will be easier than ever!

What&rsquos your favorite way to use up leftovers? Share your tips in the comments below.

14 ways to turn leftovers into brilliant brekkies

If the phrase ‘leftovers for breakfast’ conjures up visions of a soggy slice of pizza zapped in the microwave …. Aha! You thought we were about to diss leftover pizza, didn’t you? Nope. We LOVE leftover pizza, reheated or cold.

But what about recipes that use up those little bits of leftovers? The rice you didn’t finish with last night’s curry. The cooked greens, or baked potatoes, or that last bit of corned beef? Here are some of our fave recipes for using stuff up in your morning meal – it will taste great and give you that warm fuzzy feeling from knowing you’ve used something that might have languished in the fridge and then ended up in the bin. Happy belly, happy heart.

Pile it high

This Bourbon French toast with ham and butter-braised tomato sounds and looks like something you’d order at a café, but in fact it’s easy to make, takes only about half an hour and puts a mighty tasty twist on leftover ham!

Bourbon French toast with ham and butter-braised tomato

Rice, rice, baby

There are so many options for rice for breakfast, including delicious congee, but fried rice is a favourite, because as Adam Liaw points out in his recipe for basic egg fried rice (which is a great basic platform for using up other leftovers, too), “fried rice is easiest when made with leftover rice that has been cooked and refrigerated. The refrigerated rice is firmer and will soften as it reheats in the wok”. To kick things up a notch, try Liaw’s kimchi fried rice, a firm favourite with SBS Food fans.

Tasty, satisfying and economical: Adam Liaw's klmchi fried rice

If rice and egg are your idea of breakfast heaven, don’t miss Bill’s Kitchen: Notting Hill, as Bill Granger whips up one of his favourite ways to use leftover rice. "My fried ginger and garlic brown rice … takes no time at all and is everything, I think, food should be, simple and absolutely delicious," he says. [Watch double episodes of Bill’s Kitchen: Notting Hill Thursdays 8.30pm from September 12 on SBS Food Channel 33, and get the recipe for his ginger fried brown rice with egg and spring onion here.]

Bill Granger's ginger fried rice

Leftover greens

A favourite with Dr Claire Bailey and her husband Dr Michael Mosley, this gut-friendly breakfast fry-up with green bananas comes from The Clever Guts Diet Recipe Book. Unripe bananas are a brilliant source of resistant starch (an excellent prebiotic) and the recipe is a great way to use up leftover cooked greens such as kale or cabbage.