I have a confession: I can't stand leftovers.
Apart from leftover components of Thanksgiving dinner, I'm not a fan of repeat meals. Leftovers in my house used to prompt a white lie about the food not looking so great and a call to Round Table. Now, given the economic climate, leftovers are eaten, although sometimes without enthusiasm.
So when I come across a dish that results in appealing leftovers, it becomes a repeat feature in my culinary repertoire (can a woman who routinely uses a slow cooker and would prefer to eat brownies instead of dinner claim to have a repertoire? I'm not so sure, but I'm going with it).
The first night we had the dinner of sweet potato and pear stir-fry with chicken and chile sauce, it was good in a homey sort of way. The next night, however, it was delicious. The sweet potato had soaked up some of the spice and flavor from the sauce, the pears and the water chestnuts retained just the right amount of crunch.
This flavorful recipe also packs quite a healthful punch: one serving (which includes rice) is 370 calories and has 7 grams of fat, 24 grams of protein and 7 grams of dietary fiber. (If you're a Weight Watcher, it amounts to 7 points per serving).