As a family of three, we almost always have leftovers.

Leftover dinner, leftover baked goods, leftover ingredients. Since almost all recipes everywhere (including a lot of recipes on this blog, even) are written for four to eight servings, we always have an extra helping for that fourth person that isn’t at our table.

And honestly, we love it. We love being a family of three, happily eating our leftovers. It makes lunch the next day (at least for one of us) an autopilot meal, like microwaving the last slice of vegetarian quiche. Sometimes it means we can have mashed potato cakes with our weekend brunch.

With some meals, like a breakfast charcuterie board or cottage cheese breakfast bowls, it’s super easy to just adapt the quantities to what we need.

But with things like baked goods, it gets a little trickier. A batch of cornbread meant for two people won’t quite be enough for the three of us, but with a bigger recipe, we’re left with extra. Or sometimes we have extra after making chorizo stuffing.

Leftover cornbread, just on it’s own, is not my favorite. So today, I’m sharing the leftover cornbread breakfast casserole I’ve created to repurpose it into something new and delicious.

The post Leftover Cornbread Breakfast Casserole appeared first on Foxes Love Lemons.

OK, so before I even talk to you guys about this recipe, please know that my husband is trying to make the word “ravilachos” happen.

He doesn’t think “ravioli nachos” is catchy enough, and he just really, really wants everybody to call these “ravilachos.” Now that we’ve gotten that out of the way . . .

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The post Toasted Ravioli Nachos appeared first on Foxes Love Lemons.