I love using leftover food to make new recipes. It’s so rare that I’m actually able to do it. How many recipes can you think of that say something like ‘oh just use some leftover chicken’ or etc. to use in a new recipe. Most of the time, my leftovers are flavoured with clashing ingredients, so they’re completely unusable to make into anything else except to be eaten in its original form. So when I actually get a chance to use leftovers in a new recipe, I give them ‘bonus points’. Yessir. Those bonus points are hard to earn.

This is so basic and easy that it’s barely worth a post, but because I love them so much, I thought I’d share them. I guess you could call them tomato & cheese melts.

Ingredients: Serves 1: Prep time: 5 minutes, Cook time: 5 minutes
Leftover tomato pasta sauce
About half a handful of grated cheese
1 wholemeal english muffin, split

Method: Preheat oven to about 180 degrees C. Line a baking tray with baking paper or foil. Place split English muffins on tray and heap with about 2 (or however many you want, or can fit on top of) tablespoons of pasta sauce and top with cheese. Place in oven and bake until muffins are crisp and cheese is golden and bubbly.

Give this one a try ! Delicious 🙂

Love and hugs,
xox

Christine

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