One of the best time savers I have found is cooking once to eat many times.  Sometimes this means
making a gigantic pot of spaghetti sauce and portioning it out in tupperware to stow away in the freezer for many pasta nights to come.  Sometimes this means making simple dishes that can be spruced up or combined to make new exciting future meals in a snap.

This week I made polenta and roasted asparagus as
side dishes and later combined them into an entree that I could brown bag to work.  What are your favorite leftover foods?

Printable Version


  • polenta – 1 box
  • 1/3 c. grated romano cheese
  • water – according to polenta directions
  • asparagus
  • compari tomatoes
  • olive oil
  • salt
  • pepper
  • habanero powder (substitute cayenne pepper if you cannot find)
  • lemon wedge
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  • heat oven to 400
  • trim and clean asparagus
  • put in a roasting dish, drizzle with olive oil, then salt and pepper to taste and squeeze the fresh lemon over it
  • roast for 20 minutes
  • While the asparagus is roasting, prepare the polenta according to the package (usually boil water, add polenta, remove from heat for 5 minutes)
  • stir in grated cheese and a dash of habanero powder
  • cut tomatoes into wedges
  • saute in olive oil just until warm (you can shortcut and just microwave for 30-60 seconds)
  • cut the asparagus into 1-2″ pieces.
  • dish out polenta into serving bowls, top with tomatoes and asparagus, and drizzle with olive oil. Top with fresh black pepper and serve

Sustenance – fuel

Breakfast -irish oatmeal with granola
Snack -6 dried apricots
Snack – Fage Greek yogurt
Lunch –Cheesy Polenta with Tomatoes and Roasted Asparagus
Snack – Green Apple
Snack – dried fruit              
Dinner -Garden Salad                 

Sweat – exercise

30 minutes treadmill

Sip – hydration

16 ounces water
16 ounces coffee (bad)

Slumber – sleep

8 hours, well rested

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