…You might as well make a lemon Greek yogurt dressing for your lunch bowl.
A typical conversation regarding the plenteous state of our fridge. “For eff sakes, if that bowl of quinoa falls on my toes one more time!” “Aren’t you glad that we’re storing all of our leftovers in glass containers now?” “Mom, why do we always have to eat last nights dinner for lunch the next day?”
During better financial times I might not save that 1/32 of a lemon, 14 green beans or 1/8 cup of quinoa. It would’ve found its way into the curbside composting program in our old home town. It’s been a year since we moved, leaving our financial security in Niagara with the ORGANICS bin. With no curbside composting, a $2.00 charge per bag (with a two bag cap) of garbage, those leftovers weigh in heavily!
So my choices are tossing the leftovers with reckless abandon into the trash, which would add a considerable amount of weight to our weekly garbage, thus increasing our bi-weekly bag of garbage to one bag per week, or plan something for the damn leftovers?
In order to have the husband, boys, and dog eat the leftovers I have to be cooking with a second meal or simple lunch in mind!
Which brings me back to that slice of lemon in danger of getting swallowed WHOLE by the fridge (because you know that sometimes happens!) and the 2 1/2 tablespoons of Greek yogurt taking up valuable real estate in our fridge…
Lemony Shrimp Bowl with Pineapple Salsa
1 1/2 cups of fresh pineapple, diced
1/4 cup red bell pepper, finely chopped
1/4 cup green pepper, finely chopped
2 tbsp fresh cilantro, finely chopped
1 tbsp freshly squeezed lime juice
1/2 Tsp lime zest
1/4 to 1/2 Tsp of red pepper flakes
Mix together in a medium bowl. Can be prepared a day or two in advance. Will keep in the fridge, in the heaviest glass jar you own, for up to 4 days. Tell your husband and children to wear steel toed boots when they open the fridge!