Easter leftovers: Ham, asparagus, potatoes, Brussels sprouts and pineapple stuffing
As I expressed in my last post, Easy Easter Side Dish: Pineapple Stuffing, my family goes a little overboard when it comes to holiday dinners. Lucky for me, that means plenty of leftovers. As a broke college student, nothing’s better than free food.
The problem that I have with leftovers is that after gorging myself on ham, pineapple stuffing and potatoes, the last thing I want the next day is more ham, pineapple stuffing and potatoes.
I’m not one to throw out perfectly good food just because I’m tired of the flavor profile. I prefer transforming it. Here are two easy recipes that take Easter staples and transform them into new meals.
Deviled Egg Salad Sandwich
My mom always makes deviled eggs for Easter. I love them, but we always have a bunch leftover. Instead of throwing them away, I decided to turn them into an easy and satisfying lunch. Here’s what you do.
Ingredients: (Serves 1)
- 4 halved deviled eggs
- 2 slices whole wheat bread (toasted)
Happy (belated) Easter! I was lucky enough to sneak home for Easter dinner last night. In my family, holidays are synonymous with food. This year, my mom concocted an Easter feast consisting of double-smoked double-glazed ham, deviled eggs, rosemary roasted potatoes, olive oil grilled asparagus, baked sweet potatoes and homemade cranberry sauce. Needless to say, I’m still full.
I wanted to add my own addition to our Easter dinner, but after seeing my mom’s menu, I was stumped as to what to make. That is, until I remembered by boyfriend’s favorite dish – pineapple stuffing.
Bread, sugar, eggs, butter, crushed pineapple
My boyfriend waits all year for his mom to make her infamous stuffing and after trying it, I know why. Pineapple stuffing is like a mix between stuffing and bread pudding. It’s sweet and tangy and goes beautifully with ham. It can even function as a dessert.