More stretching techniques...

Working with leftovers can be challenging. First of all, if you're like me, you don't look forward to eating the same meal two nights in a row. Secondly, there is often a smidgeon of food left - you hate to throw it out but there's not quite enough for another meal. This is where creativity comes in handy.

For today's dinner I had 1 cup of leftover taco-seasoned shredded beef and 1/4 of an avocado that needed using. (We had taco salads the night before).  So I nuked the shredded beef until it was heated through and stirred in approximately 1 cup pre-shredded Mexican blend cheese. Spread this mixture over one side each of two spinach-flour tortilla wraps - rolled them up,  individually, and heated them in my paninin press until just slightly browned.

I smashed up the leftover quarter of avocado with a pinch of salt and added 1/2 cup sour cream - stirring together until smooth.

Piled some shredded lettuce in the center of the plate. Topped that with the cooked wraps, which I had cut each into thirds. Added a few leftover salad veggies - topped it off with my avocado-sour cream dressing and we had a beautiful dinner that in no way resembled leftovers.

I so love to play with my food!