One way that I regularly use up my leftovers is by making flatbread pizzas with them. The whole
wheat ones from Trader Joe's are a staple in my kitchen.
One night for dinner, we had grilled chicken, rice, stir-fried vegetables, and a Thai peanut sauce. I made plenty of chicken because I love having leftover food! How great is it to cook once and make at least two meals? Luckily, my hungry mungries didn't eat everything I had made for dinner, so I had plenty for flatbread pizzas the next day. It's so easy to make quick, tasty, healthy, and CHEAP pizzas this way. Frozen pizzas are such a racket!
I chopped up the grilled chicken.
I always want to sure that my kids are getting a variety of veggies in their diet. One of them wouldn't think twice about eating every single thing in this bowl, but the other two have a handful of go-to veggies that they'll eat, and I'm just thankful that a few different colors are represented.
When I make pizza, I grind the veggies up so that the kids just see them as part of the sauce. My immersion blender did this right in the bowl. It's quick to do and quick to clean up!
I spread the peanut sauce and veggies on to each flatbread.
Then, I covered up those veggies with the chopped chicken and some mozzarella cheese.
They're ready to come out of the oven after about 10-15 minutes at 425 degrees. I added chopped onions, mint, and cilantro to mine and my husbands.
They were so good! A six-pack of these breads is just a couple of dollars. I love being able to stretch out my groceries, use food rather than waste it, and cram a LOT of veggies into our pizzas. I also use these for traditional style pizzas with leftover tomato sauce, bbq chicken pizza (same concept but substitute bbq sauce for peanut sauce), and chicken-spinach-pesto pizza all the time.