My life as a parent is a series of disguises, such as my feigned happiness when the toddler poos in her big girl underwear and then proudly tells me she took care of it by herself. When it comes to disguising food (sorry, shouldn’t have led with poo), say vegetables or leftovers, I’m one serious pro, a real MacGyver over here. My ability to transforms leftovers into something different and seemingly new stems from the wonderful fact that this “new” meal means less prep, less cook time, and less clean up, all of which adds up to one happy mama (and if this meal begets leftovers that equals four meals for the price of one. Hallelujah, break out the wine!)
This cornbread bake is a great way to repurpose leftover sloppy joes, turning it from a sandwich into a casserole. Surprise! Leftovers: it’s what’s for dinner (they just don’t need to know about it). This recipe also works well with leftover chili, such as Lentil and Black Bean Chili. Leave it plain or throw on some garnishes, such as sour cream, cheese, or slivered green onions, and (another) dinner is served.