How about two quick meals for your family for the price of one with a complete different taste?
Yes, please! The other night we had chicken tacos and tonight we are using the leftovers for Chicken Tortilla Soup. All easy recipes and family approved!
Chicken Tacos
1 pound of chicken breast, thawed
1 jar of your favorite salsa
1-15 ounce can of black beans
Pour contents into crock pot. Cook on low until chicken is cooked through. Shred chicken. Serve with tortillas, cheddar cheese, sour cream, and tortilla chips. Good with bean dip. Use corn tortillas for gluten free meal.
6 Can Chicken Tortilla Soup
1-15 ounce whole kernel corn, drained
2-14.5 ounce can chicken broth
1-10 ounce can of chunk chicken (or use your leftover chicken tacos)
1-15 ounce can black beans
1-10 ounce can dried tomatoes (with green chili peppers optional)
Pour everything into a large stock pot and simmer until chicken is warm. Serve with cornbread. Gluten free without cornbread.
Showing posts with label leftovers. Show all posts
Showing posts with label leftovers. Show all posts
Wednesday, November 5, 2014
Wednesday, December 29, 2010
Wash Wednesday: Fridge full of Leftovers!
The nice thing about the holidays is lots of leftovers. Leftover ham, prime rib, meatballs, turkey...yes, we have a lot of leftovers and probably will not have to cook for a whole week (which is the best part). I always find myself saying that sometimes leftovers are better than the original when it comes to holidays since those green bean and sweet potato casseroles have extra time to mix.
The down side of lots of leftovers is a very overstuffed, dirty, and smelly refrigerator.
When I first moved to my current city of residence outside of college, I lived with the nicest Italian family for a year. The older couple needed the company, and I needed a cheap place to rent in the unfamiliar town, away from any family or friends. What was supposed to be a two month living arrangement with a sister-in-law of a aunt of a friend became a year long home retreat. However, should you ever have the opportunity to live with an Italian family, do so, because the homemade pasta, meatballs, and sauce is outstanding.
With family constantly and coming and going at that house, there always seemed to be a lot of food. Again along with that was an overstuffed fridge. We always teased the cook of having weeks-old food crammed into the back that was harvesting new sights and smells. Then you would reach for a condiment that had been expired for at least a year.
Sounds like some others I know! The fridge becomes so full that it literally starts falling apart and breaking down. Has this happened to you? I must say I learned so much from my dear friends, including to periodically dig through my fridge for old food.
So when the company leaves, take a few minutes to recapture your fridge.
Take everything out setting it on the counters, wipe all the shelves, walls, and doors down with a clean, soapy rag, and place an open baking soda box inside. Next, go through all the leftovers, condiments, and produce in the fridge. Throw away old leftovers, check expiration dates, and toss out shriveled, molded produce.
While you are at it, do the same for your pantry. Place non-perishable, unopened items that are still good but you have not used or will not use in the near future in a bag for the food-pantry. Be sure to tackle the spice drawer that have spices from ten years ago (yes, I know my mother-in-law is reading this).
To keep your fridge looking nice longer, be sure to put the items still for use back in the fridge nicely stacked and coordinated according to use. Keep labels and a pen next to the fridge to label your leftovers with the date immediately when putting them away, never using anything past a week. Make sure to seal all bottles tightly, storing them upright. When thawing meats, place them on a cookie sheet in the fridge to catch any and all juices. Keep a bread drawer/cupboard for your bread. Have a basket for produce that does not need to be kept cold. Buy only condiments you regularly use unless you have a special recipe. Never put breakable or dangerous foods toward the bottom where a kids can reach. Use your second fridge in the garage for pop cans, water bottles, extra milk, and other big items that take up space. And above all, clean your fridge out when it gets full again (I like to wipe it out again before I buy more groceries because there is less to work around).
Enjoy your leftovers this Christmas season! That is if you can find them!
The down side of lots of leftovers is a very overstuffed, dirty, and smelly refrigerator.
When I first moved to my current city of residence outside of college, I lived with the nicest Italian family for a year. The older couple needed the company, and I needed a cheap place to rent in the unfamiliar town, away from any family or friends. What was supposed to be a two month living arrangement with a sister-in-law of a aunt of a friend became a year long home retreat. However, should you ever have the opportunity to live with an Italian family, do so, because the homemade pasta, meatballs, and sauce is outstanding.
With family constantly and coming and going at that house, there always seemed to be a lot of food. Again along with that was an overstuffed fridge. We always teased the cook of having weeks-old food crammed into the back that was harvesting new sights and smells. Then you would reach for a condiment that had been expired for at least a year.
Sounds like some others I know! The fridge becomes so full that it literally starts falling apart and breaking down. Has this happened to you? I must say I learned so much from my dear friends, including to periodically dig through my fridge for old food.
So when the company leaves, take a few minutes to recapture your fridge.
Take everything out setting it on the counters, wipe all the shelves, walls, and doors down with a clean, soapy rag, and place an open baking soda box inside. Next, go through all the leftovers, condiments, and produce in the fridge. Throw away old leftovers, check expiration dates, and toss out shriveled, molded produce.
While you are at it, do the same for your pantry. Place non-perishable, unopened items that are still good but you have not used or will not use in the near future in a bag for the food-pantry. Be sure to tackle the spice drawer that have spices from ten years ago (yes, I know my mother-in-law is reading this).
To keep your fridge looking nice longer, be sure to put the items still for use back in the fridge nicely stacked and coordinated according to use. Keep labels and a pen next to the fridge to label your leftovers with the date immediately when putting them away, never using anything past a week. Make sure to seal all bottles tightly, storing them upright. When thawing meats, place them on a cookie sheet in the fridge to catch any and all juices. Keep a bread drawer/cupboard for your bread. Have a basket for produce that does not need to be kept cold. Buy only condiments you regularly use unless you have a special recipe. Never put breakable or dangerous foods toward the bottom where a kids can reach. Use your second fridge in the garage for pop cans, water bottles, extra milk, and other big items that take up space. And above all, clean your fridge out when it gets full again (I like to wipe it out again before I buy more groceries because there is less to work around).
Enjoy your leftovers this Christmas season! That is if you can find them!
Friday, December 3, 2010
Food Friday: Leftover Ham
My mother in law likes to make a large spread for Thanksgiving. We're talking turkey AND ham AND chicken and noodles AND...AND...so there are always plenty of leftovers. But what is one to do with all of them? A week of tasty and easy dishes are ahead, that's for sure.
But you can only eat so many ham sandwiches. Besides, the ham is never really sliced thin enough for a good ham sandwich. You can always heat it up with eggs for breakfast or tear it up and put it in omelets. So you've got breakfast covered...but what about the other meals?
One night this past week, I was working on writing and the ever so popular question, "What's for dinner, Mom" popped up over and over. I knew we still had some leftover ham, and knowing that writer's block could hit anytime, I needed to make something fast.
I grabbed two boxes of scalloped potatoes out of the cupboard. I mixed it up as directed on the box, tore the remaining ham into bite sized pieces and popped it back in the oven. I served it with beets and dinner rolls and we were good to go! A warm, hearty meal that everyone loved that was quick, easy and cleaned some leftovers out of the fridge!
But you can only eat so many ham sandwiches. Besides, the ham is never really sliced thin enough for a good ham sandwich. You can always heat it up with eggs for breakfast or tear it up and put it in omelets. So you've got breakfast covered...but what about the other meals?
One night this past week, I was working on writing and the ever so popular question, "What's for dinner, Mom" popped up over and over. I knew we still had some leftover ham, and knowing that writer's block could hit anytime, I needed to make something fast.
I grabbed two boxes of scalloped potatoes out of the cupboard. I mixed it up as directed on the box, tore the remaining ham into bite sized pieces and popped it back in the oven. I served it with beets and dinner rolls and we were good to go! A warm, hearty meal that everyone loved that was quick, easy and cleaned some leftovers out of the fridge!
Friday, November 5, 2010
Food Friday: Roast Leftovers
I like a crock pot full of roast. Add some potatoes and carrots for a filling, healthy meal on a cold day. Not only is cooking a roast an easy meal but it provides a lot of leftovers.
Usually after a couple of meals the potatoes and carrots are gone. You may use some of the leftover meat to make BBQ sandwiches, beef enchiladas, or even beef fajitas. But by this time you are tired of the meat and it sits in your fridge for a few more days because you are not sure what to do with the rest. Been there?
This happened to me recently. And I can stand only so much beef after a while. So one night I came up with a new recipe to finish off that remaining meat. It not only turned out good but I think I would try it again and experiment with some seasonings or nuts. Stir Fry Beef and Vegetables is something new for us.
Here is the original recipe:
1 lb. lean beef, thinly sliced
1/2 c. soy sauce
1/4 c. sherry or cooking wine
1 c. onions, sliced
1 c. celery, sliced diagonally
1 c. broccoli, sliced
1 pkg. hot stir fry mix
12 lg. mushrooms, sliced
1/4 c. vegetable oil
2 sm. garlic cloves, minced
1 tbsp. cornstarch
1 med. tomato, chopped for garnish
1 1/2 c. water
Water chestnuts (opt.)
Toss beef in bowl with soy sauce and sherry. Cover and marinate for 30 minutes. Prepare vegetables; set aside. Heat oil in wok, or wide frying pan. Add garlic and saute over high heat. Add drained beef (reserve marinade). Stir fry until meat is brown. Add onions, celery, broccoli and mushrooms. Cover and steam about 5 minutes. Mix water, cornstarch, stir fry mix and marinate in small bowl; pour into pan. Heat to boiling. Cook until thickened. Serve over rice. Garnish with tomato.
Here is the recipe I used:
1 tbsp olive oil
1 lb. leftover beef roast, shredded
2 tbsp. Worcestershire Sauce (with 1/2 tbsp. water) as substitute for no soy sauce
1 14 oz. package of frozen Mandarin Stir Fry Vegetables - broccoli, carrots, onions, pea pods, red pepper, mushrooms, celery, and leek
2 sm. garlic gloves
1 tbsp. cornstarch
pinch of salt
pinch of pepper
I heated up the oil and then put in the garlic, salt, and pepper. Once hot, I added the already cooked meat and the package of frozen vegetables (can run under warm water to thaw some or add vegetables first). I sauteed on medium heat until vegetables were slightly tender. I then added my sauce mixture and cornstarch cooking until it was well stirred together. Served with rice. Enough for 4 people.
Now if you want to make your own rice, follow this quick recipe. Take instant white rice (about 2 cups) and add a can of beef broth and peas. Cook according to microwave directions. Adding scrambled egg is optional. And you have some fried rice!
Definitely makes a quick and easy meal! That is what half the fun in leftovers are, right?
Usually after a couple of meals the potatoes and carrots are gone. You may use some of the leftover meat to make BBQ sandwiches, beef enchiladas, or even beef fajitas. But by this time you are tired of the meat and it sits in your fridge for a few more days because you are not sure what to do with the rest. Been there?
This happened to me recently. And I can stand only so much beef after a while. So one night I came up with a new recipe to finish off that remaining meat. It not only turned out good but I think I would try it again and experiment with some seasonings or nuts. Stir Fry Beef and Vegetables is something new for us.
Here is the original recipe:
1 lb. lean beef, thinly sliced
1/2 c. soy sauce
1/4 c. sherry or cooking wine
1 c. onions, sliced
1 c. celery, sliced diagonally
1 c. broccoli, sliced
1 pkg. hot stir fry mix
12 lg. mushrooms, sliced
1/4 c. vegetable oil
2 sm. garlic cloves, minced
1 tbsp. cornstarch
1 med. tomato, chopped for garnish
1 1/2 c. water
Water chestnuts (opt.)
Toss beef in bowl with soy sauce and sherry. Cover and marinate for 30 minutes. Prepare vegetables; set aside. Heat oil in wok, or wide frying pan. Add garlic and saute over high heat. Add drained beef (reserve marinade). Stir fry until meat is brown. Add onions, celery, broccoli and mushrooms. Cover and steam about 5 minutes. Mix water, cornstarch, stir fry mix and marinate in small bowl; pour into pan. Heat to boiling. Cook until thickened. Serve over rice. Garnish with tomato.
Here is the recipe I used:
1 tbsp olive oil
1 lb. leftover beef roast, shredded
2 tbsp. Worcestershire Sauce (with 1/2 tbsp. water) as substitute for no soy sauce
1 14 oz. package of frozen Mandarin Stir Fry Vegetables - broccoli, carrots, onions, pea pods, red pepper, mushrooms, celery, and leek
2 sm. garlic gloves
1 tbsp. cornstarch
pinch of salt
pinch of pepper
I heated up the oil and then put in the garlic, salt, and pepper. Once hot, I added the already cooked meat and the package of frozen vegetables (can run under warm water to thaw some or add vegetables first). I sauteed on medium heat until vegetables were slightly tender. I then added my sauce mixture and cornstarch cooking until it was well stirred together. Served with rice. Enough for 4 people.
Now if you want to make your own rice, follow this quick recipe. Take instant white rice (about 2 cups) and add a can of beef broth and peas. Cook according to microwave directions. Adding scrambled egg is optional. And you have some fried rice!
Definitely makes a quick and easy meal! That is what half the fun in leftovers are, right?
Subscribe to:
Posts (Atom)
