What To Do With Your Leftovers

What did you have for dinner last night? What do you have in the refrigerator that you need to eat? Can you make it into a sandwich today? There are so many options, so take this basic concept and run with it. Here are some ideas to use as inspirations for your own sandwich creations.

– Slices of steak with arugula and sliced tomato in a whole-grain wrap with a thin spread of mayonnaise.

– Shredded or chopped chicken mixed with curry powder, low-fat mayonnaise, chopped green apples, chopped celery, walnuts, salt, and pepper stuffed into a toasted whole-wheat pita.
– Turkey slices with avocado, tomato, sprouts, baby spinach, and mustard on a toasted, scooped whole-grain bun.
– If you order salad in a restaurant and you know you won’t eat it all, just put dressing on half of it and get the rest to go. Without dressing, it will stay fresher so that you can use it the next day. Roll your leftover Caesar, chef’s, or Cobb salad into a whole-grain tortilla or stuff it into a toasted pita. If you are making a wrap, get a 6- or 10-inch whole-grain tortilla. – That’s plenty for most people. Even the tortillas that say they are “burrito size” can be too big for lunch.
– Put leftover hummus, bean dip, or guacamole on toast and top it with mixed greens, tomato, cucumbers, carrots, and a drizzle of vinaigrette. Eat it with a fork.

This is an excerpt from The Skinnygirl Dish by Bethenny Frankel, available on