Leftovers. Topped off with Whipped Cream!

My boyfriend and I have made a pact that this month we are going to spend less and try to save money, rather than spend money. I must have forgotten all about this pact today when I purchased two plane flights to California. Whoops! Due to this #majorfail, we're making leftovers for dinner tonight - you know, to save money and all.

Zucchini Parm Casserole

Ingredients:
3 large zucchini and/or squash, sliced into ⅓ inch coins
1 cup bread crumbs
1 tbsp. Italian seasoning
3 tbsp. olive oil
2-3 cups of last nights spaghetti sauce
1 cup mozzarella cheese, grated
½ cup parmesan cheese, grated
Salt and pepper to taste

Directions:
Preheat oven to 450 degrees F.
Mix bread crumbs and Italian seasoning in bowl.
Coat zucchini with olive oil and dip in breadcrumb mixture, covering both sides.
Place breaded zucchini in a single layer on a baking sheet and bake for 25 min.
Reduce oven to 400 degrees F.
Spread spaghetti sauce over the bottom of a 8x11 inch baking dish, then layer zucchini on top. Sprinkle mozzarella and Parmesan cheese on top. Repeat until all of the zucchini is used.
Bake for 10-15 minutes, until the cheese has melted and the sauce is bubbly. 

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     Eating leftovers always leaves me a little unfulfilled... bored...sad even. When my Mom made leftovers growing up, I knew I could count on my Dad to fill that void with one of his famous milkshakes. 

Banana Carmel Milkshake

Ingredients:
2 generous scoops of vanilla ice cream
2 tbsp. caramel sauce
1 banana
⅓ cup milk
Whipped cream

Directions:
Add ice cream, caramel sauce and ½ banana to blender and combine until smooth. Pour into a glass and top with whipped creamed and sliced bananas.
TFD: Add spiced dark rum for a kick