Napa is also known as Chinese Cabbage. It's the light-green, elongated, savoyed (crinkled) stuff next to the regular cabbage.
Here's a great snack that is said to keep in the fridge two days longer than forever. I dunno. It doesn't last long enough aound here to tell:
Stuffed Dates
Packaged dates
Gorgonzola Cheese
Deseed the dates by slitting them the long way on one side. Fill the cavity with gorgonzola cheese. Enjoy!
Filled won ton cups are great because the cups keep a long time, and the filling are varied only by your imagination.
For starters, using a 2 1/2" round cookie, convert won ton wrappers from squares to circles. Insert a wrapper into each cavity of a mini-muffin tin. A shot glass will help you get them started evenly.
Bake at 375 degress 4-5 minutes, until the cups just start to brown. Cool on a wire rack.
Store at room temperature in a zipper bag until needed.
Fill with fruit & veggie combinations of your choosing. For instance:
1. Gorgonzola and roast pears w/ginger.
2. Divided cherry tomatoes and tappanade.
3. Peanut butter (with or without jelly).
4. Candied sweet potatoes & mini-marshmallows.
5. Apple pie filling & whipped cream.
6. Ham, tuna, or chicken salad.
7. Etc., etc. etc.
A package of won ton wraps contains 40 of the things. So, even with two mini-muffin tins, you'll have to do this in batches to use up a package. Three filled cups makes a nice snack (or, for that matter, a first course for dinner).
We've also found that panna cotta keeps at least a week in the fridge, so long as you keep it covered with cling film. If you don't want to bother washing up, you can use cheap plastic cups as the molds, and eat the panna cotta right out of those. By ringing the changes on sweet and savory flavors, you could have panna cotta every week and never repeat yourself.
Give some thought to recylcling left-overs in novel ways. That way you use them up, have enjoyable snacks, but don't get that "oh, this again" feeling.
For instance, let's say you have a fish dinner of some kind. Mix fish flakes with mashed potatoes, an egg, and spices of your choice. Form into balls, roll in Panko crumbs, and deep fry. Reheat gently in the nuke and your're good to go. Great alone or with a sauce that meets your tastes.
Pudding cups are another way to creatively recycle. For instance, take that left over turkey and dice it small, along with cooked carrots, peas, onions, corn, etc. Make a thick bechamel and mix in with the meat/veggies. Fill the pudding cups with the mixture and top with either a pastry crust or piped mashed potatoes. Bake until crust is browned.
What you have is a mini-turkey pot pie (technically cottage pie if you use the spuds) that freezes readily. Pack one with your lunch and it will be mostly defrosted by break time. Put it in the nuke and you're good to go.
The trick to turning left-overs into snacks (or lunches for that matter) to learn the art of the miniature. Ask yourself, how can I miniturize this meal in a way that is 1. different, 2. tasty, 3. relatively simple, and 4. freezable so as to justify the extra work involved.
Don't discount that last. You are not going to make one mini-pot pie. But you could make a half dozen or more at one time, and keep them in the freezer until wanted.
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