I never liked leftovers until I began eating Paleo. I used to let them sit in the fridge collecting condensation until it was time to toss ’em. Since eating Paleo, I have become so much more conscious of where our food comes from. Knowing so much about how the meat was raised, where it lived, and what it was fed… my heart feels it is only fair to do that animal justice by allowing it to serve a purpose. And even if it just to be my meal for a day, I sure do appreciate it.
I appreciate the purpose of leftovers as well… already cooked, seasoned, and just waiting for me in the fridge come lunchtime. A huge timesaver. One of the most priceless things Jake and I have learned is to cook twice as much dinner so that we have a full serving of meat already ready to go for lunch the next day.
So after my Pork Chop dinner the other night, I made a Pork Chop Salad for lunch:
- 4 cups chopped Romaine
- 1 cup chopped Celery
- 1 Grilled Pork Chop (I like it warm on my salad, so I warmed it in the microwave first)
- 1/4 cup Trader Joe’s Unsalted, Dry-Toasted, Sliced Almonds
- Lighthouse Organic Balsamic Dressing
My favorite thing about this salad is how you can taste the rub on the Pork Chops, and the celery & almonds give it a great crunchy texture too!
For dinner that night, we made a great New York Strip Steak with Roasted Red Peppers & Zucchini:
- Preheat over to 415
- Rub Steaks with your favorite herbs (we used Tom Douglas’ Steak Rub & added dried Rosemary)
- Grill on medium-high for 6-7 minutes per side (depending on thickness of steak – remember to use a good thermometer and keep an eye on it – grass-fed beef cooks more quickly than those other steaks!)
- Cut Red Peppers & Zucchini into large chunks
- Toss in a bowl with olive oil, fresh ground pepper, and sea salt to taste
- Roast veggies on a baking sheet for 12 minutes.
Happy eating! Joey