After yesterday’s rather dull dish, I made an eye-popping plate of food for Saturday’s Leftovers For Dinner.

Vegetables with red lentils

Using Monday’s red lentils and the rest of the hearty salad greens, I started with basically the same dinner again and then added sautéed mushrooms and broccoli and added a pop of color with a variety of cherry tomatoes. What a stunner! John used the rice from the Hoppin’ John on New Year’s Day in his dish. Now we have room in the refrigerator for another whole week’s worth of leftovers!

If you take some time to think about your menu for the week, you will be able to have at least one day when you don’t really have to cook and just eat the leftovers that are really planned-overs.