My mother is the queen of leftovers. When we were younger, it was close to impossible to get us to eat anything if it was deemed a "leftover." Didn't matter if it was our favorite meal in the whole world, if we saw it come out of the refrigerator or go into a tupperware, there would be a mini-mutiny.
So, my mother became an expert at hiding the leftovers in plain sight. As long as they were presented in a slightly modified way, there was little resistance in getting us to eat. For the purposes of this blog, I've designated them "Dinner Deux." Anytime a recipe is tagged with that, you will know that it incorporates leftovers of some kind.
Fast forward to yesterday...
I have these great tiny containers that allow me to store/freeze individually portioned amounts of proteins. I had a ridiculous craving for the skirt steak I made the other day. I defrosted the steak, whipped up some fluffy yellow scramble, and topped it off with garlic chives from the Union Square Market.
You then have a quick healthy breakfast, lunch, or dinner, that doesn't look like the same thing you had last week.