The Christmas season is a time when we eat, drink and be merry. However, some of us go overboard in all three areas. When the 'smoke' has cleared, we are left a few pounds heavier and a whole lot sadder. So to help us get over our blues, executive chef for Margaritaville Caribbean Cecil Jagdath shares three healthy ways to use all those leftovers and start the new year on the right note.

Tropical vegetable stir fry with cantaloupe and vegetables, drizzled with tomato salsa for vegetarians

INGREDIENTS

¹/² lb carrots

¹/⁴ lb Julienne cantaloupe

¹/⁴ lb of honey dew melon

¹/⁴ lb string beans

4fl oz of diced peppers,

4oz passion vinaigrette,

4oz dice onions

1tsp salt, white pepper

1tbsp chopped mixed herbs

2oz black bean tomato salsa

¹/⁴ lb zucchini and squash

METHOD

Combine all ingredients in a frying pan and cook for one to two minutes.

Serves one

Warm jerk chicken pineapple salad with passion fruit vinaigrette

INGREDIENTS

8oz leftover chicken breast

4oz mixed lettuce

4oz chopped onion

2oz mixed peppers

1tsp salt, pepper

1oz Julienne carrots

1tsp fine chopped garlic

4oz ginger vinaigrette

METHOD

Combine all ingredients in frying pan and cook for three to five minutes.

Serves one

Jerk pork sweet potato hash, drizzled with ginger vinaigrette

INGREDIENTS

4oz leftover pork

4oz of ginger vinaigrette

1fl oz of diced sweet pepper

1fl oz of diced onions

1tsp salt

1tsp white pepper

¹/⁴ lb sweet potatoes

2tbsp jerk sauce

2fl oz of dice scallion

METHOD

Combine all ingredients in frying pan and cook for three to five minutes.

Serves one