To make today's lunch, used leftover turkey chili from the freezer, baking potato from the dark cupboard, spinach from the crisper drawer and low fat sour leftover from New Year's Eve.
Defrosted the leftover chili and kept in warm on stove.
Baked the potato in microwave. Cut it in half and scooped out the white. Mixed it with the sour cream, celery salt, garlic powder and black pepper. Mounded potato back into both skins, making a little trough-like indentation down the centre.
Returned the two potato halves to microwave to warm up.
Mixed some baby spinach leaves with a very light dressing of olive oil, red wine vinegar and seasonings.
Put a thin bed of spinach on each of two plates. Set half a potato on the spinach. Spooned warm chili along the trough and then on top of the trough. Sprinkled on some grated Parmesan, chopped fresh cilantro and chopped green onion. Then gave each plate a good grating of black pepper.
We liked it..seemed to suit a wintery Saturday.
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1 comment:
Yum! That sounds great! I love to have new ideas for using left-over chilli.
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