With a quick change up, leftovers can go from languishing in the back of the fridge to being front and centre on the dinner table the next day.
Oven-Baked Ribs with Butternut Squash Mash
Pork and Black Bean Enchiladas
Remove meat from bones and shred. Sauté a chopped onion, minced garlic, chopped jalapeño and green pepper. Add shredded meat, drained black beans and 1 cup of your family's favourite salsa and simmer until warm. Combine butternut squash with enough tomato sauce to make it pourable. Fill small whole-wheat tortillas with meat mixture and roll up. Place in baking dish and pour butternut squash sauce over enchiladas and top with grated cheese. Bake at 375ºF for 30 minutes or until cheese has melted and sauce is bubbling. Serve with Caesar salad.