Sometimes a longer slow braise will soften up leftovers, braising at 250 or 275⁰ F.
I tend to braise lamb shanks at 225-275⁰ F for hours, until the internal temp of the shanks hits 190⁰F, if I want it falling off the shank.
I’ll probably slice the meat off and simmer it in the braising liquid. That worked for some pork I braised a few weeks ago that also came out tough. The end result was quite tender.
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I find I can keep the temp lower and more constant in the oven than on the stove top. I braise everything in the oven now.
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It’s my preference, too, although sometimes I go with stovetop to reduce the amount of heat in the house.
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Very nice! Was that shrimp for two? 
Never a problem here in the always chilly East Bay!
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I’ve had those, too. Via Instacart I think. Not bad.
Nothing in the fridge/freezer/cabinets looks good so I’m just going with a tuna salad sandwich. I’ve never had tuna packed in oil before so this will be a new experience.
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not bored, just major pizza envy…
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Pizza game on point! Noice 
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When you can’t be arsed to put together a proper meal, frozen pork dumplings(and ham) to the rescue!!
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It’s finally warm out so time to have one of my favourite summer salads. Tonight I had a rice noodle salad with a mini cuke, cherry tomatoes and shrimp. The noodles were dressed with evoo, rice vinegar, fish sauce, a Thai chili and garlic. I also added some finely chopped basil, mint and coriander.
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My DH is traveling cross country so it’s just me and the kiddo till Friday. I had some tuna mac salad leftover from lunch followed by a ww tortilla pizza and green salad with Italian dressing. Meh but 
we had a busy evening.
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That’s exactly what I did. Went with an orange meal: tuna melt with neon orange American cheese, and Fritos. 
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Another easy fixin’s dinner tonight. Store-bought dumplings, prepared pot-sticker style. Leftover fried rice. Sesame asparagus. Dipping sauce.
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Best wishes 
You and @MunchkinRedux have me craving dumplings.
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I always crave dumplings. Homemade are so much better, and storebought are so much easier. All are happily edible. Decisions, decisions… I still have a batch of Bibigo minis in the freezer. 
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Turkish-spiced chicken quarters with cumin, Aleppo, paprika, lemon, based on this recipe. I omitted the potatoes and garlic.
Savoury bread pudding with leftover focaccia, caramelized onions, tomatoes, Parm, marjoram, rosemary and thyme.
Orechiette with mushrooms from a packet. Add 3 cups of water and some oil and simmer for 12 minutes. It was an imported one, and pretty good.
Fruit salad.
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Seeing all the pizza posts ouside of the pizza thread is giving me ‘pizza envy’. Lookng up wheat free crusts now. Have had some in the past that left a lot to be desired. I’m sure there have been technological improvements in the past decade. Cauliflower doesn’t like me, so that’s out.
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