Leftovers are more like a luxury, in my home... meaning less time cooking, less money spent, and less dishes to do.
And this week, I bring you my Paula Deen Contest Winning Lasagna Petals using leftover poached chicken. Then, my Roast Hash, which used all the leftover fruits and veggies in my fridge. And finally, my Roast Pork Tenderloin, which I'll use the leftovers for stir-fries, sandwiches, and in salads this week.
Watch on to learn more about these go-to meals, perfect for busy weeknights. And to learn more about 3 Dinners a Week, click here.
Not Too Spicy Lasagna Petals and a Side Salad
Roast Pork Tenderloin- Preheat oven to 400 degrees. In a baking dish drizzle the pork with olive oil and then roll over in pan making sure to oil both sides. Then sprinkle with Italian seasoning, salt and pepper, also making sure to season each side. Roast for 30-40 minutes depending on thickness until desired temperature. I cook to 138 degrees, but the USDA recommends 145 degrees. Remove from pan, and allow to rest for about 15 minutes before serving.
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