Dinner: wholemeal spaghetti with beef mince, carrot, basil and tomato sauce.
Lunch: bulk up leftover mince sauce with kidney beans and spoon over brown rice. Top with fresh sliced chilli, diced tomato and sliced avocado for a Mexican-inspired lunch.
Dinner: grilled salmon fillet with wilted silverbeet and potato salad – grill an extra piece of salmon.
Lunch: flake left over salmon over potato salad, adding spinach leaves and a diced cucumber for a sustaining, protein-rich lunch.
Dinner: Roast beef with baked fennel and pumpkin, spinach and walnut salad
Lunch: Sliced roast beef on wholegrain bread with a spread of mustard, handful of spinach leaves and grated carrot.
Dinner: Mushroom, zucchini and leek omelette with steamed corn, wilted kale and baked sweet potato fries
Lunch: Wedge of omelette over a quinoa, tomato and kale salad with some crumbled low-fat feta.
Dinner: Chicken breast stirfry with broccoli, bean shoots and mushrooms over soba noodles (poach an extra chicken breast in some ginger, soy and onion)
Lunch: Shredded poached chicken and soba noodle salad with snow peas and asparagus.
What is your favourite healthy leftover lunch? Share using #GenBetter