Let me help you break the habit of ordering take-out or frozen dinners when you’re too tired to cook.

Last night I roasted a pork tenderloin with savory and bold spices. Alongside it I baked sweet potatoes and steamed broccoli. The sweet potatoes were large!

I put enough food on my plate for my dinner and my other half did the same which left us with half a tenderloin, some broccoli and half of my sweet potato. We were pleasantly filled to the brim! The night before I had made a side-dish of couscous with our grilled chicken breast and had plenty left over from that too.

Breakfast this morning consisted of 2 scrambled eggs, half of my sweet potato and about a cup of broccoli tossed together which kept me full far into the day. I made a simple turkey breast roll up with lots of arugula for lunch.

Today the weather was pretty hot and pretty humid; the kind of weather that makes you not want to cook and not very hungry – enter leftovers.

For a cooling and quick dinner tonight I made a garden salad with romaine, my own tomatoes, sundried tomatoes and almond slivers with an olive oil and pomegranate dressing, a couscous salad with tomatoes, sliced raw string beans from the garden, black beans, corn, scallions, parsley and the leftover couscous; then I sliced the cold pork tenderloin thinly and dinner was done! This all took no more than 15 minutes to pull together and it was deliciously filling and healthy.

Leftovers make great breakfasts, lunches and dinners. When you cook, make extra with another meal in mind. It’s fine if you don’t know what you will do with it immediately; when the time comes to use it inspiration will strike.

Get creative and have fun with food! Bon Appetite!