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Healthy Mediterranean Cooking at Home

Category Archives: Leftovers

Having leftover baked ham is a good thing. There are so many tasty dishes to make with the leftovers. I think I like these dishes even better than the original. Here is the link for the post on baked ham.

Chicken Cordon Bleu

2 servings

Ingredients

2 boneless chicken breast cutlets
2 slices leftover baked ham
2 slices (2 oz) Swiss or Gruyère cheese
1 tablespoon unsalted butter, melted
1 tablespoon olive oil

Breading Mix

2 tablespoons flour
2 tablespoons almond flour
2 tablespoons grated Parmesan cheese
1 large egg
2 tablespoons milk
1/4 teaspoon salt
1/2 teaspoon black pepper

Directions

Preheat oven to 400°F.

Place each breast on a cutting board and make a horizontal slit through the thicker side, cutting almost to the opposite side.

Place a ham slice and a cheese slice in each pocket, leaving a 1/2 border. Seal chicken over the filling.

In a shallow bowl, mix the egg with the milk.

In a shallow plate, combine the flour, almond flour, Parmesan cheese, salt and pepper.

Carefully dip each piece of chicken first in the milk mixture, then in the crumb mixture to coat.

Place chicken in a baking dish coated with cooking spray.

Combine melted butter and oil, and drizzle half over the chicken; turn breasts over and drizzle with the remaining butter mixture on the other side.

Bake about 30 minutes, turning once halfway through cooking time, until lightly browned on the outside and cooked through.

This dish goes well with oven roasted asparagus.

Ham and Cheese Egg Muffins

Egg Muffins make an easy, portable, and tasty breakfast that’s packed with protein and are good-for-you.

Makes 12 egg muffins

Ingredients

8 large eggs
½ cup refrigerated egg substitute (Egg Beaters)
Salt and pepper to taste
1 cup cubed leftover baked ham
1 cup shredded cheddar, Italian blend or mozzarella cheese
1 cup red bell pepper, chopped
1/4 cup golden (or red) grape tomatoes, chopped
2 green onions, chopped
1/8 teaspoon cayenne powder
1/4 teaspoon garlic powder

Directions

Preheat the oven to 350 degrees F.

Whisk together the eggs, egg substitute, salt and seasonings. Stir in the ham, cheese, bell peppers, tomatoes and green onions.

Spray a standard 12 cup muffin tin with olive oil cooking spray.

Using a muffin scoop, pour the egg mixture filling into each cup filling them to the top.

Bake for about 25-30 minutes until cooked through and puffy.

Ham & Cheese Omelet

2 servings

Ingredients

2 tablespoons butter
3-4 slices of baked ham, cut into smaller pieces
2 slices of American, Cheddar or Swiss cheese, cut into 8 pieces
6 large eggs
1 tablespoon heavy cream
Black pepper to taste

Directions

Melt the butter over low heat in a skillet or omelet pa. Add the sliced ham and cook until hot and beginning to brown slightly.

In a mixing bowl, beat the eggs with the cream and some black pepper to taste. Pour the mixture over the ham.

Cook until the eggs begin to set. Place the slices of cheese over the eggs. Cover the pan and let cook until completely set. Uncover the pan.

Fold half of the cooked egg over the other half to form a half circle. Let cook a minute or two and then serve.

 

Stuffed Peppers with Ham and Cauliflower Rice

These little ham stuffed peppers are great for lunch. The recipe can be doubled and tripled. You can also use regular rice if you prefer.

2 servings

Ingredients

2 small bell peppers
1/2 cup cauliflower rice
1/4 medium onion, finely chopped
1 celery stalk, finely chopped
1 tablespoon butter
2 ounces shredded mild Cheddar or American cheese
1/2 cup diced baked ham
1 tablespoon minced parsley
Black pepper to taste

Directions

To prepare the cauliflower rice:

Wash and cut a head of cauliflower into small pieces.

Put the cauliflower pieces into a food processor and process it until it is in rice-size pieces.

Reserve 1/2 cup for this recipe and use the remainder for another dish.

Cook the whole peppers in 2 cups of lightly salted boiling water for 3 minutes.

Reserve 1/4 cup of the cooking liquid and then drain the peppers.

Cut the tops off the peppers and remove the seeds and white membrane. Reserve the top slice.

Preheat the oven to 375°F.

In a skillet, sauté the onion and celery in butter until tender, about 4 to 5 minutes.

Add the cooking water and shredded cheese.

Stir until blended; add ham, cauliflower rice, parsley and pepper.

Fill peppers with the ham mixture and top with the pepper lids.

Coat a small baking dish with cooking spray and place the peppers in the dish.

Bake the peppers until the stuffing is heated through, about 30 minutes.

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Sometimes the craving for a sandwich comes on and you want one that will be rewarding. I never eat sandwiches for lunch, since my lunches tend to be light: yogurt or cottage cheese and fruit or a bowl of soup. So having a sandwich for dinner is a real treat for me. Leftovers can also be the start of some great sandwich recipes, as indicated in the recipes below. What is your favorite dinner sandwich?

Sausage and Pepper Sandwiches

A mixed green salad is perfect to complete this meal.

2 servings

Ingredients

1/2 pound grilled Italian sausage, sliced into 1 inch pieces
1 tablespoon olive oil
1 large green bell pepper, roasted, skins removed and sliced into long strips
1 large red bell pepper, roasted, skins removed and sliced into long strips
1/4 cup marinara sauce
1 teaspoon dried Italian seasoning
Salt to taste
Ciabatta or Hoagie rolls

Directions

Heat the oven to 375 degrees F. Wrap the rolls in foil and heat for about 10 minutes.

Heat the olive oil over medium-low heat in a large, deep skillet with a lid.

Add the sausage and peppers and sprinkle with a little salt and the Italian seasoning. Stir in the marinara sauce and cover the pan.

Heat the mixture until hot.

Fill the rolls with the sausage mixture and serve.

Italian Grilled Chicken Sandwiches

Serve this sandwich with sweet potato fries and pickles.

2 servings

Ingredients

4 slices country-style bread
Olive oil for brushing
1 grilled chicken breast, sliced thin
2 roasted red bell peppers, cut into 1/4-inch slices
1/4 cup Italian salad dressing
Dried Italian seasoning
4 slices mozzarella cheese
8 large fresh basil leaves

Directions

Place the sliced chicken in a zip-lock bag and pour the salad dressing in. Close the bag and shake it so the dressing is evenly distributed.

Place in the refrigerator for about 30 minutes.

Preheat an electric Panini press on high or the “panini” setting according to the manufacturer’s instructions.

If you do not have a Panini Press: You can cook the sandwiches in a skillet on top of the stove. You will need a second skillet to weigh the sandwiches down. Heat one skillet over medium heat.

Brush the bread slices on one side with olive oil. Place 2 slices of mozzarella on each side of the bread slices not brushed with oil.

Arrange the chicken and then the roasted bell peppers on top of the cheese.

Place 4 basil leaves on each sandwich and then 2 more slices of mozzarella.

Top each sandwich with one of the remaining bread slices, oiled side up.

Place the sandwiches on the preheated Panini press, close the lid and cook until the cheese is melted, 5 to 6 minutes.

Or place the sandwiches in the heated skillet and place the unheated skillet on top, pressing it down.

Cook the sandwiched until brown on the bottom.

Turn them over, replace the skillet press and cook until the second side is brown, about 6 minutes.

Transfer to a cutting board and cut in half.

Eggplant Parmesan Sandwiches

2 servings

Ingredients

2 ciabatta rolls
Two 4×4 inch pieces of Eggplant Parmesan:

Recipe link: https://jovinacooksitalian.com/2016/05/18/what-to-cook-this-week/

Directions

Heat the oven to 375 degrees F.

Split the rolls in half. Place a square of Eggplant Parmesan on the bottom half of each roll. Place the top of the roll on top of the eggplant.

Wrap the sandwiches in the aluminum foil and place on a baking sheet.

Bake the sandwiches for about 15- 20 minutes, until hot.

Serve with pickled Tuscan peppers.

Vegan Summer Garden Sandwich

1 serving

Ingredients

Vegan Creamy Italian Salad Dressing, recipe below
2 slices of your favorite bread or 1 Italian roll
4 small slices of oven baked or grilled eggplant
4 thin slices of fresh, uncooked zucchini
1 slice red onion
2 large slices vine ripe tomatoes
Garden leaf lettuce

Directions

Brush one side of each piece of bread with the creamy dressing and layer the ingredients on the side of one piece of bread brushed with dressing.

First, place the eggplant on the bread and then add the zucchini slices, tomato slices and onion.

Top with lettuce leaves and the remaining bread slice, dressing side down. Cut in half and enjoy this sandwich with your favorite coleslaw.

Vegan Creamy Italian Salad Dressing

Adapted from Vintage Kitty

Makes 16 tablespoons

Ingredients

1/2 cup warm water
4 tablespoons almonds
1 teaspoon dried Italian seasoning
1 teaspoon dried basil
Pinch chili flakes
1 clove garlic, chopped
1 small shallot, chopped
6 tablespoons extra virgin olive oil
4 tablespoons white wine vinegar
1 teaspoon organic sugar or agave syrup
2 tablespoons fresh chopped parsley
Salt and pepper to taste

Directions

Combine the warm water, almonds, Italian seasoning, dried basil and chili flakes in a mixing bowl and let soak for 15 minutes.

Place the mixture in a blender and add the garlic, shallot, olive oil, vinegar and sugar.

Blend until the mixture is smooth.

Add fresh parsley and pulse. Season with salt and pepper to taste.

Store in the refrigerator up to one week


A survey of my freezer containers, indicated leftover pork and turkey breast were getting old. Time to use them up. I also had 2 cooked baking potatoes in the refrigerator. Since I hate just heating up leftovers, I had to get creative. Sandwiches are always a good meal and so is pasta. I had plenty of dried pasta shells in the pantry, so I decided to come up with a filling for them using the leftover turkey breast meat. Potatoes and eggs – one of my favorites. So here is what I came up with for a few brand new meals.

Pork Sandwiches

For leftover pork.

Leftover pork from a roast or scaloppini dish makes an excellent sandwich.

See original recipes for pork

https://jovinacooksitalian.com/2017/02/24/what-to-cook-in-february/ Or https://jovinacooksitalian.com/2017/02/13/sunday-dinner/

Ingredients for each sandwich:

2 teaspoons prepared basil pesto
2 slices sourdough or ciabatta bread or rolls
2 slices provolone cheese
2 thin slices leftover cooked pork
½ jarred roasted red pepper, drained and sliced
2 large basil leaves
2 teaspoons butter

Prepare the sandwiches:

Brush one side of each slice of bread with pesto. Place the pork slices on top of the pesto covered side of the bread. Add the roasted red pepper, basil leaves and cheese.

Place the second piece of bread, pesto side down, on top if the cheese. Press the sandwich together. Spread the butter on the outside of the bread slices.

How to cook the sandwiches:

In a Panini Press:

Preheat the press. Place the sandwich in the press and cook according to the manufacturer’s instructions until golden and crisp, 3 to 5 minutes.

On the stove:

Preheat a skillet to medium low. Add the sandwich and press a heavy pan on top to weigh it down. Cook until golden and crisp, 3 to 4 minutes per side.

Turkey or Chicken Stuffed Pasta Shells

Ingredients

32 large dried pasta shells
Paprika

White Sauce

4 cups milk
4 tablespoons instant flour or all-purpose flour
4 tablespoons unsalted butter
1 teaspoon salt
1 cup grated Parmesan cheese

Filling Ingredients

3 cups finely diced, cooked chicken or turkey
1 medium onion, finely diced
2 celery stalks, finely diced
1 green bell pepper, seeded and finely diced
1 clove garlic, grated
½ cup chopped parsley
1 teaspoon salt
¼ teaspoon white pepper
2 cups shredded mozzarella cheese

Directions

In a large saucepan combine the milk with the instant flour, butter and salt, Put the pan over medium heat and bring to a boil, stirring often.

Once the mixture boils, stir constantly until slightly thickened. Add the Parmesan cheese and stir until melted. Remove the pan from the heat and set aside.

Bring a large pot of salted water to a boil and add the shells. Cook them for a few minutes less than the package directions say. They should be pliable but not soft.

Drain and place the shells on kitchen towels on the counter.

Preheat the oven to 350 degrees F. Grease a large baking dish that can accommodate the 32 shells or use two smaller dishes.

To make the filling:

Combine all the ingredients together in a mixing bowl and add i cup of the white sauce. Stir well.

To assemble the dish:

Pour half of the remaining white sauce into the prepared baking dish.

Fill the shells with the turkey mixture, about 1 tablespoon for each. If you have any filling left over, you can add to the shells in the dish later.

You want to be sure you have filling for all the shells distributed evenly.

As you fill the shells, place them in the baking dish. When all the shells are in the dish, pour the remaining sauce over the shells and sprinkle lightly with paprika.

Cover the dish tightly with foil and bake the shells for 45 minutes. Let rest 5 minutes before serving.

Potato, Onion and Rosemary Frittata

This recipe is a good way to use leftover cooked potatoes. This frittata makes a delicious, quick dinner and all you need is a green salad to complete the meal.

Ingredients

1 tablespoon olive oil
½ medium onion, diced
2 baking potatoes, cooked and sliced
1 tablespoon fresh rosemary, minced
6 large eggs
3 tablespoons grated Parmesan cheese
2 tablespoons butter
Salt and freshly ground pepper to taste

Directions

Preheat the broiler. While you prepare the fritatta.

In a mixing bowl, whisk eggs. Add the cheese and mix.

In an oven-proof skillet, heat oil over medium-high heat. Add onions and sauté 2-3 minutes. Add potatoes and rosemary and sauté until the potatoes are golden.

Add salt and pepper to taste. Remove the vegetables from the pan to a plate and set aside.

Add the butter to the skillet clean and melt over medium heat.

Add the beaten egg mixture and cook for a minute. Spread the sautéed vegetables on top of the eggs,.Let cook for 7-8 minutes or until the edges are set and the top is still slightly wet.

Place the frittata under the broiler for 3-5 minutes or until the top is set and golden.

Remove the skillet from the oven and let rest 5 minutes. Turn the frittata out onto a platter or serving dish and cut into wedges.


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The Wall Street Journal recently featured an article on how we waste food in America. They noted that the average four-person family spends about $2,000 a year on food that ultimately ends up in the garbage. Throwing away leftovers or unused produce that goes bad in the refrigerator is very wasteful. Being frugal and using what you have is smart and will certainly save you lots of money.

Keeping to my theme from last week of planning meals so food is not wasted, I wanted to share with you how I came about making this dinner for us. I don’t always recycle leftovers into new dishes as I have written about in earlier posts, but I do sometimes think about what will go well with the leftovers that I have on hand or how I can use produce that is still in my refrigerator.

A few weeks ago my market had a special on white/red/purple baby potatoes – buy one 3 lb. bag and get one free. I always try to take advantage of these deals, if I like the produce or product.

I had some of the baby potatoes left after making the Lemon Basil Roasted Chicken (https://jovinacooksitalian.com/2017/01/11/what-is-in-season-in-january/) and the Easy Skillet Potato recipe: (https://jovinacooksitalian.com/2017/02/01/what-is-in-season-in-february/) that I wrote about in earlier posts.

Last week, I made Carrots Agrodolce and we had about half of the recipe leftover. (See link: https://jovinacooksitalian.com/2017/02/01/what-is-in-season-in-february/).

The next step was to plan what would go well with the potatoes and the carrot dish.

I shop at a Publix market and every week they email me their circular. I use it to plan my shopping list and meals for the week. I saw a great buy this week on organic chicken – buy one package and get another free. Don’t see that too often. So chicken was on the menu and I decided it should be buttermilk oven fried chicken – one of my favorites.

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Potatoes keep awhile but not forever. I separated the baby purple potatoes from the others because I thought they would make an attractive salad to go with the chicken.

Purple Potato Salad

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Ingredients

1 1/2 pounds small (baby) purple potatoes
3 scallions, sliced
1 celery stalk, diced
2 tablespoons chopped fresh parsley
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon freshly squeezed lemon juice
Salt and pepper, to taste

Directions

Bring a pot of salted water to a boil. Boil the potatoes until fork tender but not mushy, about 15 minutes.

In a mixing bowl combine the mayonnaise and mustard. Add the scallions, celery and remaining ingredients and mix well.

Drain the potatoes. Rinse in cold water and cut into thin slices.

Place the warm potatoes in the bowl with the dressing and toss well. Chill until serving time.

Oven Fried Buttermilk Chicken

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Ingredients

5-6 pieces skinless chicken, bone-in or boneless
1 cup buttermilk
2 dashes hot sauce
1 cup flour
1 1/2 cups Panko (Japanese) bread crumbs
2 eggs, lightly beaten or ½ cup refrigerated egg substitute
1/2 teaspoon poultry seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
½ teaspoon salt
½ teaspoon coarsely ground black pepper to taste
Paprika for sprinkling on the breaded chicken

Directions

Combine the buttermilk and hot sauce in a zip lock bag. Add a pinch of salt and black pepper. Dry the chicken pieces with paper towels and add to the bag. Marinate for up to 24 hours in the refrigerator.

Turn the bag occasionally to evenly distribute the buttermilk.

In a shallow bowl, blend the flour with the seasonings. Place the eggs in a second shallow bowl and the Panko crumbs in a third shallow bowl.

Remove the chicken from the buttermilk and drain.

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Dredge each piece of chicken in the flour mix to coat all sides, shaking off any excess flour. Next, dip each piece in the eggs. Then in the bowl of Panko crumbs, gently press the crumbs into the chicken to coat evenly.

Heat the oven to 400 degrees F.

Place each chicken piece on a greased rack set on a baking sheet. Sprinkle the tops of the breaded chicken pieces with paprika.

Bake boneless chicken for 30 minutes and bone-in chicken for 45 minutes or until the chicken is crispy and a meat thermometer registers 165°.

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This is a busy time with all the holiday preparations and the refrigerator has lots of leftovers from last week. As you know, I am not a fan of just heating up the leftovers. I have to do something different with them. Nothing too involved though at this time – just a few different additions. The leftovers include Beef Cacciatore, Cheese Stuffed Meatloaf and Spaghetti Squash. Here are some recipes to change them a bit.

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Beef Pasta Bake

Ingredients

Directions

Preheat the oven to 350 degrees F.

Mix together the ricotta cheese, mozzarella and salt.

Oil an 11×8 baking dish. Spread ½ cup marinara sauce in the baking dish

Layer half of the beef cacciatore and noodles in the dish.

Spread the ricotta mixture over the pasta and cover with the remaining beef and noodle mixture.

Pour the remaining marinara sauce over the top of the pasta and beef.

Cover the dish with foil and bake the casserole for 45 minutes or until hot and bubbly.

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Meatloaf Pizzaiola

Make extra sauce because it is delicious on pizza.

Sauce

Directions

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Heat the oil in a medium skillet. Add the garlic, onion and bell pepper to the skillet and cook until tender.

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Add the wine and bring to a boil. Add the marinara sauce and reduce the heat to a simmer. Let the sauce cook for about 15 minutes. Add parsley and remove the pan from the heat.

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Warm slices of meatloaf in the microwave and pour some hot pizzaiola sauce over each slice to serve.

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Spaghetti Squash Cakes

Ingredients

Directions

In a large bowl, combine the flour and beaten eggs with a whisk. Add the spaghetti squash, cheese, onions and ¼  teaspoon salt. Mix very well, until all the mixture has a uniform consistency.

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Heat a large skillet on high-medium heat until very hot. Then add the olive oil. Add ¼ cup of the batter to the hot skillet. Repeat with as many ¼ cups as will fit in your skillet.

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Cook until the bottom side of each cake is golden brown, about 1-2 minutes. Reduce the heat to medium. Using a spatula, turn the cakes over and cook 1-2 more minutes.

Repeat with any remaining batter and add more oil if needed.

Serve as is or with sour cream or Greek yogurt.


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Over the past week and a half, I cooked several meals that yielded plenty of leftovers. My plan was to create some new ways to use these leftovers and this post is the result of that planning. The chicken breasts were really an economical buy because they yielded 3 different meals. The same with the pot roast. There was also plenty of kale remaining to make a hearty soup and the leftover stuffing makes a great breakfast hash.

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Chicken Divan Redo

Roasted chicken recipe: https://jovinacooksitalian.com/2016/11/14/dinners-in-the-oven/

2 servings

  • 6 leftover roasted broccoli floret spears
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups reserved lemon broth from the roasted chicken or use chicken broth
  • 1/4 cup well-chilled half & half
  • 1/4 cup freshly shredded Italian fontina cheese
  • 4 leftover roasted chicken slices
  • Salt and pepper to taste
  • 2 tablespoons Italian breadcrumbs
  • ¼ teaspoon paprika

Directions

In a heavy saucepan combine the broth and flour. Stir until the flour is absorbed. Add the half & half and mix well. Bring the mixture to a boil, stirring, and then simmer until thickened  

Stir in the cheese and season the sauce with salt and pepper, if needed. Heat until the cheese is melted.

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Preheat the oven to 350 degrees F.

Arrange the broccoli in two individual baking dishes or in a 2-quart gratin dish and pour half the sauce over it.

Arrange the chicken on top of the broccoli, pour the remaining sauce over it. Sprinkle the top with of each dish with one tablespoon of the breadcrumbs and sprinkle each with paprika.

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Cut two pieces of foil just large enough to cover the dishes. Coat the foil with cooking spray and use that side to cover the dishes. Bake the covered dishes for 10 minutes.

Remove the foil and continue to bake  until the top is golden and bubbling, about 15 minutes.

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Individual Shepherd’s’ Pie

I had served the pot roast with mashed potatoes and made extra potatoes so I would have some leftover.

Pot roast recipe: https://jovinacooksitalian.com/2016/11/11/how-to-keep-beef-recipes-healthy/

2 servings

Ingredients

  • 2 cups diced leftover pot roast and gravy
  • 2 carrots, diced carrots
  • 1 cup frozen peas
  • 2 cups leftover mashed potatoes

Directions

Combine the pot roast, peas and carrots in a mixing bowl. Divide the mixture in half and place it in two individual ovenproof dishes.

Spread half of the potatoes over the mixture in one dish and spread the remaining potatoes over the mixture in the second dish.

(You can even fix this earlier in the day and refrigerate until dinner time.

Preheat the oven to 375 degrees F. Bake the casseroles for about 30 minutes or until the potato topping is golden brown.

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Caesar Salad with Leftover Roasted Chicken

2 servings

Ingredients

  • 2 cups chicken cut into cubes
  • 1/2 head Romaine lettuce, washed and finely chopped
  • 1 cup croutons, see recipe below
  • Grated Parmesan cheese and freshly ground black pepper for garnish

Dressing

  • 1 anchovy, finely chopped or use anchovy paste
  • 3 tablespoons Parmesan cheese
  • 2 tablespoons mayonnaise made with olive oil, if available
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 cup extra-virgin olive oil

Directions

Add the anchovy, Parmesan cheese, mayonnaise, lemon juice, mustard, garlic and Worcestershire sauce to a bowl and whisk together.

Gradually whisk in the 1/4 cup of olive oil, whisking until the dressing is emulsified.

Place the chopped lettuce in a bowl and toss it with the dressing, cubed chicken and croutons. Top the salad with extra cheese and freshly ground black pepper.

Croutons

Ingredients

  • 2 cups cubed bread
  • 1 tablespoons olive oil

Directions

Preheat oven to 375 degrees F.

In mixing bowl combine the bread cubes and olive oil. Toss well to coat.

Pour the bread cubes onto a baking sheet. Spread them into a single layer.

Bake in the oven for 10 to 15 minutes, stirring every five minutes to prevent burning.

Cool completely before storing in an airtight container or ziplock bag.

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Kale and Lima Bean Soup

I used homemade cooked dried baby lima beans for this soup, but you can use canned white beans, if you choose.

Kale recipe link

 

 

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Serves 8-10

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 onion, diced
  • 4 large cloves garlic, thinly sliced
  • 10 cups low-sodium vegetable or chicken broth or homemade broth
  • 4 cups packed chopped fresh kale or 2 cups leftover cooked kale
  • 1 large fresh tomato, diced
  • 4 cups home cooked dried baby lima beans or canned no-salt-added cannellini beans, drained
  • 3 large carrots, cut into coins
  • 1 tablespoon dried Italian seasoning
  • Grated Parmesan cheese for garnish

Directions

In a large soup pot, heat the oil over medium heat. Add the onion and carrots and cook 3 minutes. Add the garlic and Italian seasoning; cook 2 minutes longer.

Add broth, kale, tomatoes and beans and heat thoroughly. Serve hot with grated cheese and Italian bread.

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Easy Hash and Eggs

2 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 cups of leftover Italian bread and sausage stuffing, (see link above from Dinner’s In The Oven)
  • 4 large eggs

Directions

In a medium skillet with a cover, heat the olive oil over medium heat and add the butter.

Add the stuffing, flatten with a spatula and cook until light golden brown and crispy on the bottom. Gently turn the stuffing over and cook for 3-4 minutes more.

With a large spoon make four round holes in the stuffing mixture. Crack eggs, one at a time, into a small bowl and gently pour into each hole in the stuffing.

Cover the pan and cook the eggs to your likeness or until the whites are completely set and the yolks begin to thicken but are not hard. Serve immediately.


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One of the best ways to cut back on wasted food is to use it in a new recipe before it goes bad. You will notice in the recipes below that I cooked several dinners in the past few weeks and, of course, we had leftovers. I don’t mind meatloaf reheated once or twice, but not more than that. Certainly, I can freeze meatloaf but there are more interesting things I can do with it, as well as leftover pork and chicken. Do you have a leftover recipe makeover?

Pork Tenderloin with Mushroom Wine Sauce

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Becomes Pork Stroganoff

Ingredients

  • 3 cups chopped leftover Pork Tenderloin in Mushroom Wine Sauce (see recipe link here)
  • 3/4 cup sour cream
  • 8 oz wide noodles

Directions

Cook the noodles in boiling salted water until al dente. Drain and place the noodles on a medium serving platter.

Heat the leftover pork in a small skillet over medium low heat. Slowly stir in the sour cream.

Pour the meat mixture over the noodles. Garnish with chopped parsley. Serve immediately.

Italian Style Meatloaf

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Becomes Meatloaf Panini

Serve these sandwiches with oven baked onion rings, pickles and a salad for dinner.

Ingredients

  • 4 slices sandwich bread
  • 2 slices leftover Italian Style Meatloaf (see recipe link here)
  • 2 tablespoons spicy Italian peppers, chopped
  • 4 slices Provolone cheese
  • Olive oil

Directions

Layer 2 of the bread slices in the following way: a slice of cheese, a slice of meatloaf, 1 tablespoon of chopped peppers and a slice of cheese. on top of the each meatloaf slice.

Top with the remaining bread. Brush the bread with olive oil.

Warm up a large skillet over medium heat or heat a Panini maker. Place both sandwiches, oiled side down, in skillet or on the Panini press. Oil the bread on the top.

Close the Panini press and follow the directions for your machine.

If using a skillet, cook the sandwich for a few minutes, until the bottoms are golden brown.

Turn the sandwiches over and press down firmly with a spatula on the top of the bread to compress the sandwiches. Cook until golden brown.

Grilled Chicken Breasts

(See recipe here)

Becomes Leftover Grilled Chicken Caesar Salad and Small Batch Chicken Broth

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Being a frugal Italian cook, nothing gets wasted in my kitchen. The chicken breasts I grilled last week were large, so we did not eat all the chicken. I removed the chicken that was left from the bones and reserved it for the Caesar Salad recipe. I also find that some recipes call for a small amount of chicken broth. The breast bones that were left can solve that need.

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Small Batch Chicken Broth

Ingredients

  • 2 leftover chicken breast bones
  • 1/4 of a medium onion
  • Celery top
  • Small carrot
  • Small garlic clove
  • 1 bay leaf
  • Few peppercorns

Directions

Place all the ingredients in a medium saucepan. Cover the ingredients with cold water. Bring to a boil, reduce the heat to a simmer and cook for one hour.

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Strain the broth and pour into half cup containers. Freeze for future use.

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Leftover Grilled Chicken Caesar Salad

Ingredients

  • Leftover chicken cut into cubes
  • 1 head Romaine lettuce, washed and finely chopped
  • 1 cup croutons
  • Shaved Parmesan cheese
  • Fresh Cracked Pepper

Dressing

  • 1 teaspoon anchovy paste
  • 1/4 cup finely grated Parmesan cheese
  • 2 tablespoons mayonnaise
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 cup olive oil

Directions

Combine the anchovy paste, Parmesan cheese, mayonnaise, lemon juice, mustard, garlic and Worcestershire sauce to a small bowl and stir together.

Gradually whisk in the olive oil, whisking until the dressing is emulsified.

Place the chopped lettuce in a bowl and toss it with the dressing, cubed chicken and croutons. Add shaved Parmesan and fresh black pepper. Toss and serve.

 



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