6 Savory Dinner Recipes That Leave You With the Best Leftovers

Brown bag lunches can be downright boring. Turkey sandwiches, simple salads, and a standard apple can get pretty dull after a day or two. If you’re in a midday meal rut, it may be time to spice things up a bit. The best and easiest way to do that is by preparing delicious dinners that taste just as good for lunch the next day. These savory recipes will ensure you never suffer through a tasteless lunch again.

1. Cauliflower Rice Stir Fry

Cauliflower stir-fry is a great dinner recipe that yield phenomenal leftovers | Source: iStock

This Paleo-friendly dish is packed with good-for-you nutrients, including your daily recommended intake of vitamin A and vitamin C. The benefits keep on coming — there’s zero cholesterol, it’s low in sodium, and chock-full of delicious veggies. It makes for a satisfying supper, but this recipe from  Martha Stewart’s Whole Living, which yields 2 servings, tastes just as great for lunch the following day. Whether you reheat it in the microwave or eat it cold as you would a salad, you’re in for a tasty midday meal.


  • 2 cups cauliflower florets (one large head)
  • 2 tablespoons coconut or extra-virgin olive oil, divided
  • 1 sliced red onion, divided
  • 4 minced cloves garlic, divided
  • Coarse salt
  • ¼ cup low-sodium vegetable broth
  • 1 tablespoon minced fresh ginger
  • 1 thinly sliced small red chili
  • 2 cups broccoli florets
  • 1 julienned large carrot
  • ½ red bell pepper, stemmed, seeded, and diced
  • Juice of ½ lemon
  • 2 tablespoons shelled pumpkin seeds
  • 2 tablespoons fresh cilantro leaves

Directions: Pulse cauliflower florets in a food processor until finely chopped. Heat 1 tablespoon coconut oil in a large skillet over medium heat. Add ½ sliced red onion and 2 minced cloves garlic and cook, stirring, until tender, about 6 minutes. Add cauliflower and season with coarse salt. Stir in vegetable broth and steam, covered, until broth has evaporated and cauliflower is tender, about 6 minutes. Transfer to a bowl and cover. Wipe the pan and heat 1 tablespoon of oil over medium-high heat.

Add ½ sliced red onion and cook, stirring until tender, about 5 minutes. Add 2 minced cloves garlic, ginger, and chili and cook 1 minute. Add broccoli florets, carrot, and bell pepper and cook, stirring until tender, about 5 minutes. Season with a sprinkle of salt. Remove from heat and add lemon juice. For each serving, top cauliflower with the vegetables, and sprinkle with 1 tablespoon pumpkin seeds and 1 tablespoon cilantro.

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