What to do with the leftover roast from Sunday? There’s only so many reheated mashed potato meals we can go for. Why not try one of these leftover beef and chicken recipes, all taken from Sian's Plan, instead? They're delicious AND they'll help you save money…
Quick and Easy Asian Beef Salad
Serves: 4
Cooking time: 15 minutes
Prep time: 15 minutes
Calories per serving: 386kcal
This is an ideal recipe for times when you are busy or late from work as it will take less than 30 minutes to prepare and cook. This is cooking from scratch at its best and quickest – and a delicious way of using up beef leftovers! Add broccoli florets or peas to add more colour and nutrients. Don't overcook. Make sure that the sweet chilli sauce is gluten free.*
Ingredients
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300 g Steak (or leftover roast beef)
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15 g butter
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1 tblsp Olive oil
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½ red pepper (sliced thinly)
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½ Yellow Pepper (sliced thinly)
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3 Spring onions (sliced thinly)
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1 Onion (sliced Thinly)
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400 g Noodles (cooked and warm)
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1 tblsp Sweet Chilli Sauce
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1 Pinch Seasoning
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1 pack Mixed Salad Leaves
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Instructions**
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Cut the steak or leftover beef into strips.
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Heat the wok or large frying pan. Then add butter and oil, when sizzling add the beef strips and fry until brown and cooked.
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Add the peppers and onions, cook continuously until onions are soft and transparent.
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Add the noodles and chilli sauce.
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Toss together. Serve hot on a bed of mixed salad leaves.
Chicken and Prawn Laksa
Serves: 4
Cooking time: 20 minutes
Prep time: 10 minutes
Calories per serving: 445kcal
This Malaysian creamy main course soup is very easy to make and tastes delicious. Because of its mild curry flavour children usually love it. Serve traditionally with noodles or rice which is placed in the soup. Leftovers can be safely frozen in individual containers or mix with leftover rice, cool quickly and reheat for lunch the next day.*
Ingredients
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200g Leftover Chicken (trimmed and sliced)
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200 g Prawns (optional)
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1 tblsp Olive oil (or rapeseed oil)
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1 Onion (peeled and diced)
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1 red pepper
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1 Yellow Pepper
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1 tbsp. Green Thai Paste (approx)
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1 Can Coconut milk (low fat)
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150 mls Chicken Stock
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150 g Noodles (or brown rice)
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1 tsp Coriander (leaves) (Use fresh if preferred)
Instructions
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Slice and fry the leftover chicken in 1 table spoon of hot oil in a pan. Peel and dice onion, add to chicken, then cook for 2 minutes.
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De-seed and dice the peppers, sauté with chicken slices.
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Mix in the Thai paste, add coconut milk and chicken stock.
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Cook gently with a lid covering for 15 minutes. Test if the chicken is heated through properly.
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Just before serving, add the prawns (optional) then heat for 5 minutes on high.
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Serve garnished with a large bunch of coriander (optional) and rice, noodles.
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The amount of Green Thai Curry can be increased depending how hot the family like it.
For more delicious and healthy recipes - all of which are perfect for using up those pesky leftovers - check out Sian's Plannow.