Lately I have been focusing on dinners that translate into nice leftover lunches, something like soup is an easy one but most leftovers can be reinvented into a tasty lunch. Last week we had gyros for dinner then I made the leftovers into a salad for lunch which is below! Also great is if you find a big roast or something instead of one meal you can butcher for a few meals as I did this week.
Sunday – Baked Potato Soup
Monday – Reither Goulash (part one of a 2 lb roast)
Tuesday – French Dip Sandwhiches and Coleslaw (part two of the roast)
Wednesday – Jamie Oliver Pork Belly with Scrumpy Sauce – really excited to try this since pork belly is really cheap in Sweden
Thursday – Italian Pasta Bake
Friday – Undecided but maybe BBQ Bacon Cheeseburgers
Saturday – Chicken Stir Fry
Sunday – Gyros
This meal took me about 20 minutes to prepare since we had bought the meat pre-seasoned for half off and I used the food processor for easy cucumber slicing. If you are in Sweden those lovely pita breads were bought at ICA in the frozen section in a pack of 6 for 14 kr, and we only used three per meal.
I made the tzatziki earlier in the day for it to develop the flavors together and used the jar from our glass jarred cream cheese to serve it.
3 dl Greek or Turkish Yogurt
1/2 garlic clove – more and it seems you taste it all day
Squeeze of lemon juice
I put the half cucumber through the food processor on the finest grating attachment skin and all then squeeze out as much juice as possible in our colander, a fine mesh sieve would work even better if you have one.
Then I add it to the yogurt with the lemon juice, finely grated garlic clove and some salt and pepper to taste. Stir it all up, cover and refrigerate at least two hours.
The next day I took the leftovers added some more lettuce and we had filling salads for lunch. Changing the way we ate the same ingredients back to back kept it interesting and we are looking forward to having it again this weekend.