Left-Overs Makes Great Meat or Veggie Spreads

How about just plain veg. sandwich
avocado, tomato and green onion  etc.

SUGGESTIONS; Chopped left-over meat (baked chicken, turkey, beef, ham, Spam, hot dog, cold cuts, 6 boiled eggs, beans, potatoes, or even cooked organic tofu)---this recipe will come later

 Holiday Left-overs for Meat Spreads (Organic is best, with no hormones i.e.) Or, use some of the meatless mock veggie sandwiches into a spread to this recipe (Basic)

· Smaller chopped onion or green onions or even fresh chives for color, + nutrients

· ½ to 1 stock smaller chopped celery

· Fresh, bit of parsley

· Salt and pepper to taste

· 2 tbls + mayo (enough to hold it altogether) (sub, Greek yogurt) +season)

· abt 1 tsp. mustard (optional, except for an egg salad)

· 1 tbls pickle relish or pickle (optional)

· Chopped Romaine Lettuce or Watercress

· Whole wheat bread, pita or, whole wheat wraps

The ratio of measurements to ingredients depends on how much meat in your serving 4-6-8 etc. This is about four servings per 2-cup meat. This is a great way to use leftovers especially meat you do not really care for the dark, light, neck, tail end etc. Have a handy small food chopper that can pulse the meat to desired constancy (don’t over pulse unless you want it for a fine spread for crackers i.e.)

First, chop up the vegetables in a food chopper (don't over process unless you like it this way,)or a blender on pulse and add in a pickle if you do not have relish. Leave out anything you do not like and sub what you do like. This is basic method type of recipe for any meat spread. Pick up a small food chopper at Savors or another Thrift Store. Also make this same recipe up with six boiled eggs for egg salad using the same ingredients except for of course the meat. (Crush the eggs, add the above recipe all in a large baggy, squash then chill and spread on bread or crackers.)

Garnishes: Adding in Black or garbanzo beans to your wraps. Rinsed cooked black beans can be added to the whole-wheat wrap, diced up a tomato or, add salsa i.e. (This will adds more grams of fiber!)

Use Cans, drain or start from scratch: After soaking beans an hour in hot water, salting the dry black beans cooked in onion-garlic and left over vegetable odds and ends to all my months cooking, boiling them in the soup mixture. After about a two hrs. Read the direction on package for exact times, then strain, rinse the beans, discarding the odd and ends of all the vegetables to the garbage. We just want their nice flavors. (You can use odd and ends of meat or broths for flavoring in a pinch too). (I use big freezer bags for the freezing any vegetable ends or left overs until I get enough to process as a nice broth.) If you brown them first, and use the brown bits, the flavor is the best. Even store bought broths are not as rich as by processing them with this method

The whole idea here is to add fiber to our diet that is hard to do. (25-35 grams daily) So, once a month I package in small snack plastic bag 1/2 cup of black beans in the fridge or freezer and put them in everything including just for snacks. It works for me! 1/4 cup is 12 g of fiber that nearly 1/2 the fiber needed for the day. The rest of your fiber is in the vegetables and the wrap. Never eat meat without gobs of fiber to get it through the bowel without any hang-ups.

Protein in 1/4 cup is 11 grams...1/2 cup is 22 really, who needs meat.

RE: Read Daniel for the story of not eating meat but legumes.

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