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Revamp leftovers into something new and exciting! Today’s recipe showcases a fun lunch idea to use up the rest of my slow cooker chipotle pulled pork. These chipotle pulled pork stuffed potatoes will make you forget you’re eating leftovers!
I get asked all the time how I deal with leftovers when I’m meal planning. I’ve always been a big fan of leftovers. Why you ask? Well, for starters having extra food in the fridge means I will ultimately spend less time in the kitchen. Which if you know me, is a big deal since I pretty much live in the kitchen.
Leftovers also come in handy for quick lunches. I don’t mean just tossing whatever you had for dinner into a container and calling it lunch. I’m talking using your leftovers to create an entirely different dish! By doing this you’ll never get bored with your food and you’ll save money! Using up your leftovers means you won’t be tossing them in the trash at the end of the week. 👍
Now, I’m no stranger to getting creative with my leftovers! When I worked outside of the home I always brought my lunch with me. My coworkers were always trying to sneak a peak at what I was eating! Now that I work from home, I still rely heavily on leftovers because I tend to forget about lunch. Once my stomach starts growling, I need food fast!
I also pack Kyle a lunch every day for work, so he definitely appreciates creative use of leftovers. Who wants to eat the same thing over and over again? I know I don’t!
First, I plan ahead. This shouldn’t come as a big surprise to you because if you know me, you know I’m OCD when it comes to planning. When I sit down to do my meal plans, I always factor in what leftovers I’m going to have and then come up with another meal using them. This may sound complicated, but I promise you it’s not!
For example: If I plan on making a simple roast chicken with gravy (for two), I know I’m going to have a good amount leftover. The leftover recipe can be something as simple as a chicken soup or something more labor intensive like a potpie.
My second tip for reinventing leftovers is to add in a fresh component. By adding something new into the mix you will completely forget that you’re eating leftovers. It works every single time!
Today’s recipe uses up leftover baked potatoes, slow cooker chipotle pulled pork, and the avocado aioli from the lettuce wraps. The aioli is totally optional, but it makes everything taste amazing, so it’s highly recommended! The new component to the dish is the creamy coleslaw. It’s super easy to make and pairs perfectly with the stuffed potatoes. (And it’s Whole30 compliant!)
My inspiration for this dish was a pulled pork sandwich, which I always pile with coleslaw. It’s truly an amazing combination!
I was shopping at Target last week and I spotted these new Reynolds™ heat & eat disposable containers. I was really excited to give them a try because they are specifically designed for the microwave as a safe alternative to plastic containers. They are heat and leak resistant, made of renewable materials, and come with a BPA-free plastic recyclable lid.
Talk about a convenient way to heat up your lunch the next day!
Another plus to these Reynolds™ containers is that you can toss them when you’re done eating. This means no more containers will be left behind at work! And, in my case, less clean up when Kyle comes home. I can’t tell you how much I
dislike hate emptying his lunch bag!
With the holidays coming, I know I’ll be getting a lot of use out of these. Packing up leftovers for family members will be super easy and I won’t have to worry about giving out all of my expensive glass containers. Plus, they will be able to easily heat up and enjoy their leftovers!
Note to self: never give
Kyle a man verbal instructions, always write them down. I send him to work with his stuffed potato and his toppers on the side (since they don’t need to be heated) with specific instructions on what to do. He sends me the above photo.
He was in such a hurry to eat that he didn’t even notice the coleslaw and pretty garnishes I sent with him 😡
Oh well! He still thoroughly enjoyed the potato, which is all that matters. Good thing I really stuffed his with extra pork!
I also recommend checking out the new Reynolds™ heat & eat containers for an easy, safe, and mess-free way to heat up your creations!
- ½ Cup Paleo Mayonnaise*
- 2 Tablespoons Apple Cider Vinegar
- 2 Tablespoons 100% Pineapple Juice (no added sugar!)
- ½ an Orange, juiced
- ¼ Teaspoon Chipotle Pepper Powder
- Salt & Pepper, to taste
- 1 Small Head Cabbage, finely shredded
- 1 Large Carrot, grated
- Whisk together the mayonnaise, apple cider vinegar, pineapple juice, orange juice, chipotle pepper powder, salt, and pepper until smooth and creamy. Add in the cabbage and carrots and toss well until coated with the dressing.
- Refrigerate the slaw in an airtight container overnight.
- Cut the potatoes in half and gently scoop out the insides into a bowl, leaving a thin border of potato so the skins stay in tack. Set the skins aside.
- Season the scooped out potatoes with salt and pepper and mash them. Stir in half of the leftover pulled pork. Pile the mixture back into the skins and divide them evenly among Reynolds™ heat & eat containers. Top each potato evenly with the remaining pulled pork. Cover the containers with the lid and refrigerate.
- Once you’re ready to enjoy your lunch, remove the lid and reheat the potatoes in the microwave. Top the potatoes with a scoop of coleslaw, a drizzle of the leftover aioli (if desired), cilantro leaves, and a squeeze of lime.
- *You can use regular store-bought mayo if you aren't following a Paleo diet or Whole30.
- *You can make extra baked potatoes if you plan on eating them for another meal, or simply make them in the microwave before making this recipe!
Find your Reynolds™ heat&eat containers in the food storage aisle at Target!
Looking for more fun ways to use up your leftovers? Check out Reynolds™ recipes for more ideas! Leave me a comment and tell me your favorite ways to use up leftovers 😀