Anytime we can re-purpose our leftovers into a completely different meal I am a happy lady. I am not a fan of left-overs, but I really hate wasting food so we are always on the lookout for ways to make last night’s dinner into today’s lunch (with a twist). :0)
Yesterday I shared our Sweet Crock Pot Jalapeno Ribs with you. We had some leftover, so we re-heated it and added it to some baked potatoes for a yummy lunch today!
- Rib meat left over from the crock pot jalapeno ribs
- 2 baking potatoes
- 1/2 cup shredded cheddar cheese
- sour cream
Wash and dry potatoes. Wrap in foil. Bake in 400 degree oven for 1 – 1 1/2 hours, or until knife tender. Split potato in half and top with rib meat, cheese, sour cream, and any other toppings.
I was also super duper excited to get to add some yummy home-grown tomato to our lunch today! Yep, this was our first tomato from our little garden and it was so delicious! There is nothing like a fresh garden-grown tomato, especially when you grew it yourself!