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
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
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
Becomes Leftover Grilled Chicken Caesar Salad and Small Batch Chicken Broth
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.
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.
Strain the broth and pour into half cup containers. Freeze for future use.
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.
Are you concerned about how much food we waste? I know I am and a good way to stop the waste is to come up with ways to use leftovers that are not boring. Another way to not be wasteful, is to keep track of your food purchases that you keep in the refrigerator and the pantry. The bell peppers that looked so beautiful at the market won’t look that way when you find them in the back of the refrigerator vegetable bin two weeks later.
Recently, I roasted a pan of winter root vegetables and served them with slices of leftover turkey meatloaf. You can see the recipe for the Apple, Sage and Turkey Meatloaf on the post link:
http://jovinacooksitalian.com/2016/01/05/healthy-weeknight-meat-entrees/
The meatloaf and the roasted vegetables went very well together. Of course, there were plenty of roasted vegetables leftover and I decided to make a Roasted Vegetable Galette with the leftover vegetables for another meal later in the week.
Roasted Root Vegetables
Ingredients
- 4 medium golden beets peeled and quartered
- 6 medium red-skinned potatoes, peeled and quartered
- 2 medium sweet potatoes, peeled and cut into eighths
- 2 bunches fresh carrots, tops removed and cut into thirds
- 1 fennel bulb, trimmed, core removed and cut into eighths
- 6 large cauliflower florets cut from one head
- 2 large garlic cloves, sliced thin
- 1/4 cup extra virgin olive oil
- 1 tablespoon honey
- Several thyme stalks and sage leaves
- Salt and pepper to taste
Directions
Preheat the oven to 400 degrees F.
Mix together the oil and honey on a large baking sheet with sides. Add the vegetables and garlic and mix until all the vegetables are coated in the oil. Sprinkle with salt and pepper and distribute the herbs evenly over the vegetables.
Bake for an hour or until the vegetables are tender and browned. Stir the vegetables after about 30 minutes to prevent sticking.
Roasted Vegetable Galette
Tip: Make 2 Galettes – one for dinner and one to freeze. The extra Galette will come in handy on a night you do not feel like cooking. All it needs is a salad. I made a cucumber salad to go with our dinner and it was just right.
One Galette serves 4
Ingredients
- Two prepared 9 inch pastry rounds
- 2 cups shredded cheddar cheese, divided
- 6 cups diced roasted root vegetables, divided
To assemble the Galettes:
Preheat the oven to 400 degrees F.
Place parchment paper on two large baking sheets with sides.
Place one pastry round on each baking sheet.
Place 1 cup of shredded cheddar cheese in the center of each pastry round and top each with 3 cups of the diced roasted vegetables, leaving a 1 ½ inch pastry border.
Brush the uncovered pastry with water.
Fold the border up and over the filling to form a rim, pleating as you go. See photo above.
Bake the Galettes until the crust is golden, 30 to 35 minutes. Let cool for 10 minutes before cutting. Serve warm.
Wrap the second Galette in heavy duty foil, place in a freezer ziplock bag and freeze.
When you are ready to use the second Galette, place the foil wrapped Galette on a baking sheet in a 400 degree F oven and heat for about 45 minutes. Open the foil and expose the top of the Galette during the last 15 minutes of baking.
Dilled Cucumber Salad
Serves 4
Ingredients
- 2 English cucumbers
- Coarse salt and ground pepper
- 1/3 cup Greek low-fat yogurt
- 1/2 teaspoon agave syrup or honey
- 1/4 cup loosely packed fresh dill, finely chopped or 1 tablespoon dried dill
- 1 teaspoon red-wine vinegar
Directions
Halve cucumbers lengthwise. With a spoon, scoop out and discard the seeds. Slice crosswise into 1/8-inch-thick pieces.
Toss the cucumbers with 2 teaspoons salt and place them in a colander set over a bowl. Let stand 15 minutes.
In a medium serving bowl, combine the yogurt, dill, vinegar, agave and 1/4 teaspoon black pepper.
Remove the cucumbers from the colander and pat dry with paper towels. Add to the bowl with the yogurt dressing; toss to combine. Chill until serving time.
When you’re planning meals, think about what the extras can become because they can be a time and budget saver. If you prepare twice the vegetables you’ll need for tonight’s dinner, you’ll have the starting point for a soup or pasta dish later in the week. Anticipate using leftover roast poultry, meat or fish on sandwiches; cook twice as much rice and potatoes as you need and freeze the extra for later use.
Put aside a lunch-able portion of dinner in a container and pack it for lunch the next day. With a bit of planning and no extra effort, you can create a week’s worth of healthy take-it-to-work lunches.
Turn extra cooked vegetables into a frittata. Mix cooked vegetables with a can of whole tomatoes and seasonings to create a pasta sauce. Use leftover cooked rice, meat and vegetables for a burrito for a quick dinner.
Extra leftover vegetables can become soup on another day. In a blender, puree the vegetables with 3 or 4 cups of vegetable or chicken broth, then warm the soup in a pot. Season to taste with salt and pepper, and finish the soup with a bit of pesto, olive oil and croutons.
Another way to use extra cooked vegetables, cheese, grilled steak, shrimp or chicken is to toss them with lettuce and your favorite dressing to create a delicious salad.
Certainly, for environmental and financial reasons, it makes sense for us to get smarter about using the food that we purchase.
Spinach Stuffed Mushrooms
I often have a small amount of cooked spinach leftover and since I am a frugal cook, I save even small amounts of leftovers. They can go into soups, omelets or a stuffing.
Ingredients
- 6 large mushrooms, stems removed and chopped
- 1/4 cup finely chopped onion
- 1 teaspoon olive oil
- 1/4 cup leftover cooked, chopped spinach
- 2 tablespoons reduced fat cream cheese
- 1 tablespoon finely chopped chives
- 3 tablespoons panko bread crumbs
- Pinch salt and pepper
Directions
Heat a small skillet and add the olive oil, onion and chopped mushroom stems. Cook until lightly brown. Add the spinach to the skillet and heat. Add the cream cheese and chives and cook until the cheese melts. Remove the skillet from the heat and stir in the panko crumbs. Stuff the mushrooms with the spinach mixture and place in an oiled baking dish.
Bake in a 350 degree F oven for 20-25 minutes.
Zucchini, Onion and Pepper Fritatta
Have leftover sautéed vegetables? They are delicious in a fritatta.
Ingredients
- 6 large eggs plus 2 egg whites
- 1/3 cup milk
- 1/2 teaspoon each salt and pepper
- 3 cups leftover sautéed vegetable mixture, such as zucchini, red and green bell pepper, onion
- 1 garlic clove, minced
- 1/2 teaspoon dried oregano
- 1 cup mixed Italian shredded cheese (mozzarella, parmesan and asiago)
Directions
Preheat the broiler to high.
In a large bowl combine the eggs, milk and salt. Set aside.
Brush a 9 inch ovenproof skillet with 1 tablespoon of olive oil and heat over medium heat.
Saute the garlic until soft and add the vegetables and oregano. Heat about five minutes.
Pour in the egg/milk mixture.Cook over medium heat for 5 minutes or until the eggs are partially set. Sprinkle the cheese on top.
Place the pan about 5 inches under the broiler and broil for 2-3 minutes until the top cooks and puffs up and the cheese melts.
Italian Fish Cakes
Have leftover fish and mashed potatoes? Turn them into fish cakes.
Makes 8-12 fish cakes, depending on size
Ingredients:
- 1 cup leftover mashed potatoes
- 1 cup minced onion
- 1 large garlic clove, minced
- 1/3 cup celery, chopped fine
- 2 tablespoons butter
- 1 pound leftover, cooked fish (such as cod, halibut, flounder or salmon, flaked
- 4 tablespoons all-purpose flour
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon Old Bay Seasoning
- 1/4 teaspoon mustard powder
- 1/2 teaspoon salt
- Ground black pepper to taste
- 1/2 cup milk
- 1 cup bread crumbs
- Olive oil
Directions
Preheat the oven to 400 degrees F. Generously brush two baking sheets with olive oil.
In a large saucepan melt the butter and saute onion, garlic and celery in butter over medium high heat until tender. Slowly mix in flour, cheese, Old Bay seasoning, dry mustard, salt, pepper, mashed potatoes and milk. Turn heat to low and fold in flaked fish. Mix gently. Remove pan from heat. If you have time, chill the mixture in the refrigerator for an hour.
For perfect even cakes, try using an ice-cream scoop to form balls. With floured hands shape batter into cakes 1/2 inch by 3 inches. Coat in breadcrumbs and place on the prepared baking sheets.
Spray the top of the cakes with olive oil cooking spray.
Bake the fish cakes for 10 minutes, turn the cakes over and bake another 15 minutes until golden brown.
Leftover Vegetable Pasta
If you have leftover, cooked sausage, chicken, pork, etc, add them in as well.
Ingredients
For 2 servings
Any of the following leftover vegetables:
- Squash
- Broccoli
- Tomato
- Onion
- Asparagus
- Mushrooms
- Bell Peppers
All of the following:
- 3 tablespoons Parmesan cheese, plus extra for serving
- 1 cup dried penne pasta
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon dried Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (chili)
Directions
Slice all the vegetables into bite-sized pieces. Put the olive oil in a large skillet and add the garlic, Italian seasoning, red pepper flakes and vegetables. Cook and stir until heated through.
In a separate pot, cook the pasta in boiling salted water until al dente. Reserve ½ cup pasta cooking water. Drain.
Add the pasta and cheese to the skillet with the vegetables. Add the pasta cooking water and stir well. Heat and serve immediately with extra cheese on the side.
Quick Meat Stew
Servings: 4
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 6 cloves garlic, minced
- 2 tablespoons flour
- 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 2 cans (14 oz each) diced tomatoes, undrained
- 1 lb leftover pork or beef roast, cubed
- 2 tablespoons balsamic vinegar
- 2 carrots, sliced
- 1 red potato, cubed
- 2 teaspoons dried thyme leaves, crushed
- 2 bay leaves
Directions
Heat the olive oil in a large saucepan over medium-high heat. Add the onion and garlic and cook, stirring occasionally, for 2-3 minutes, or until golden. Add the flour and cook, stirring, just until the flour turns a light brown, about 1 minute.
Add the tomatoes (with juice), meat, vinegar, carrots, potato, bay leaves and thyme. Bring to a boil. Reduce the heat to low, cover and simmer for 20 minutes, until flavors have blended and the meat is hot. Remove the bay leaves before serving.
Yesterday we roasted chicken and today we have leftovers. So what can you do with the leftovers?
It makes sense for us to get smarter about fully using the food that we purchase. And that means getting smarter about leftovers.
Even a small amount of leftover roast chicken can easily become another meal and there are numerous ways to do this without being boring. With leftover chicken in the refrigerator you can make convenient and versatile weeknight dinners,
Leftover chicken can be stored in the fridge in a sealed container for three to four days, and in the freezer for about four months. Just remember to plan your leftover meals ahead so that when you’re at the market, you can pick up the ingredients you’ll need.
How much meat from a 6-lb. roasting chicken?
| Leftover Amount | Yield |
| 1 whole chicken | 7 cups |
| 1/2 chicken | 3-1/2 cups |
| 1 breast | 1 cup |
| 1 leg (thigh and drumstick) | 1 cup |
Make A Salad
Roasted Chicken and Romaine Salad
For 4 servings
Dressing
- 1/2 cup reduced fat mayonnaise
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon anchovy paste
- 2 teaspoons Dijon mustard
- 1 large garlic clove, minced
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon freshly ground black pepper
Salad
- Leftover roast chicken (about 6 ounces per serving), sliced thin
- 3 hearts of romaine, trimmed and torn into pieces
- Extra-virgin olive oil
- 4 slices country-style white bread, each about ¾ inch thick
- Additional grated Parmigiano-Reggiano cheese and black pepper for garnish
Directions
Whisk the dressing ingredients until smooth.
Brush the bread slices with olive oil and toast on both sides in the broiler until lightly brown. Cut the bread into small cubes to make croutons.
Cut the chicken into thin slices and cut the bread into croutons. Place the romaine on serving plates and top with chicken and croutons. Serve right away with the dressing on the side.
Mix the romaine, chicken and croutons in a large salad bowl. Add the dressing and gently toss.
Divide the salad onto 4 serving plates and garnish with black pepper and cheese.
Make Chicken Soup
To make the broth:
After you cut all the meat off the chicken, use the bones to make broth. Place the bones in a large soup pot and add 4 quarts of water.Bring to a boil. Lower the heat, cover the pot, and simmer for 1 hour.
Place a colander or strainer over a large bowl. Pour the contents of the pot into it. Let the mixture cool. Pick through the bones and remove any meat; discard skin and bones. Add the meat to the broth; cover and set aside.
To make the soup:
- 2 tablespoons olive oil
- 2 medium onions, coarsely chopped
- 3 cloves garlic, finely chopped
- 8 ounces button mushrooms, thinly sliced
- 7 stalks celery, cut into 1/2-inch slices
- 4 medium carrots, cut into 1/4-inch slices
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 tablespoon chopped fresh parsley
- Additional cooked chicken and noodles, optional
Directions
Add the oil to the soup pot and heat over low heat. Add the onions. Cook, stirring often, for 8 minutes or until softened. Add the garlic and cook for 1 minute.
Add the mushrooms, celery, and carrots. Cook, stirring occasionally, for 15 minutes.
Add the salt, black pepper, paprika, cayenne pepper and parsley. Continue cooking, stirring occasionally, for 10 minutes more or until the carrots and celery are almost softened.
Add the broth and chicken mixture to the vegetables in the soup pot. Taste for seasoning and bring to a boil, lower the heat and simmer for 30 minutes. Add cooked noodles and extra cooked chicken, if desired.
Make A Pasta Dish
Chicken Lasagna Rolls
6 servings
Ingredients
- 6 dried lasagna noodles
- One 8 ounce package reduced-fat cream cheese (Neufchatel), softened
- 1/2 cup milk
- 1/4 cup grated Romano cheese or Parmesan cheese
- 1 tablespoon snipped fresh chives
- 1 ½ cups chopped cooked chicken
- 1/2 of a 10 ounce package frozen chopped broccoli, thawed and drained (1 cup)
- 1/2 cup bottled roasted red sweet peppers, drained and chopped
- 1/4 teaspoon black pepper
- 1 cup marinara pasta sauce
Directions
Preheat the oven to 350 degrees F. Spray a 3-quart rectangular baking dish with olive oil cooking spray.
Cook lasagna noodles according to package directions. Drain noodles and cut each noodle in half crosswise; set aside.
For the cheese sauce:
In a medium mixing bowl beat the cream cheese with an electric mixer on medium speed for 30 seconds. Slowly add milk, beating until smooth. Stir in Romano cheese and chives.
For the filling:
In a medium bowl stir together 1/2 cup of the white sauce, the chicken, broccoli, roasted red peppers and black pepper. Place about 1/4 cup of the filling at an end of each cooked noodle and roll. Arrange rolls, seam sides down, in the prepared baking dish.
Spoon the remaining white sauce over the rolls. Top each roll with some marinara sauce. Cover with foil. Bake for 35 to 40 minutes or until heated through.
Make A Sandwich
This sandwich can also be grilled in a panini press. You can also add a slice of your favorite cheese to each sandwich.
Chicken Focaccia Sandwich
6 servings
Ingredients
- One round 8 inch tomato flavored focaccia bread or sourdough bread
- 1/3 cup reduced fat mayonnaise
- 1 cup lightly packed fresh basil leaves
- 2 cups sliced roasted chicken
- ½ cup roasted red sweet peppers, drained and cut into strips
Directions
Using a long serrated knife, cut bread in half horizontally. Spread cut sides of the bread halves with mayonnaise..
Layer basil leaves, chicken and roasted sweet peppers between bread halves. Cut into wedges.
Dinner Entrée
Roasted Chicken Stuffed Zucchini
Yield: 2 halves
Ingredients
- 1 large zucchini
- 1 teaspoon olive oil
- ½ cup finely diced onion
- 2 tablespoons red bell pepper, diced
- ¼ cup cherry or grape tomatoes, chopped
- 1 small minced garlic clove
- 1 tablespoon minced fresh basil or parsley
- ½ cup leftover roast chicken, chopped
- Sea salt and cracked black pepper, to taste
- 1 teaspoon fresh lemon juice
- Pinch crushed red pepper flakes
- 2 tablespoons shredded mozzarella cheese
Directions
Preheat the oven to 375 degrees F.
Cut both ends off the zucchini and cut in half lengthwise. Use a spoon to scoop out most of the inner flesh, taking care to leave the shells (zucchini skin) intact. Chop the zucchini flesh.
Season the shells with sea salt and cracked black pepper and place on a foil lined baking sheet or in a glass baking dish that has been sprayed with olive oil cooking spray.
Add the oil to a skillet and heat on medium. Add the onion and cook 2-3 minutes. Add the bell pepper to the pan and cook for 4-5 minutes.
Add the garlic and cook for 30 seconds. Add the chopped zucchini flesh, tomatoes and basil. Cook for 3-5 minutes or until the tomato starts to soften. Mix in the cooked chicken pieces to reheat and season everything to taste with sea salt, cracked black pepper, crushed red pepper and lemon juice.
Scoop the filling equally into each zucchini shell and sprinkle with the shredded mozzarella cheese. Bake uncovered for about 30 minutes or until the zucchini is fork tender.
Like burgers and hot dogs or a rack of ribs, grilled chicken is a regular during the summer months. Whether skewered, flattened, brined, spiced or upended on a beer can, there are lots and lots of ways to cook it. However, just putting a breast or leg on the grill and serving it with a couple of sides can get pretty boring. Having a few recipes for how to make that grilled chicken look like a special dish are good to have in your file. When it is hot or you are busy, you don’t want to have to do a lot of preparation, either. You can even grill extra chicken on the weekend and use it up in a number of different recipes during the week – and it won’t even look like the same grilled chicken.
Panzanella Salad with Grilled Chicken
Serves 4
Ingredients
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon salt, divided
- 3/4 teaspoon coarsely ground black pepper, divided
- 5 tablespoons extra virgin olive oil, divided
- One quarter of an Italian loaf of bread, cut in 1’2 inch slices
- 2 medium red peppers, sliced
- 1 medium red onion, sliced
- 1 lb. skinless, boneless chicken breast halves
- 2 lb. plum tomatoes, diced
- 1/4 cup small fresh basil leaves
Directions
Prepare outdoor gas or charcoal grill for covered, direct grilling on medium. Oil the grill grates.
Prepare vinaigrette:
In a large serving bowl, whisk together wine vinegar, garlic, 1/2 teaspoon salt, 1/4 teaspoon coarsely ground black pepper and 2 tablespoons olive oil until blended; set aside.
Place bread slices, sliced peppers and sliced onions on a baking pan, brush bread slices, red pepper and onion slices with 2 tablespoons olive oil to lightly coat both sides; sprinkle vegetables with 1/4 teaspoon salt and 1/4 teaspoon coarsely ground black pepper.
Brush chicken breasts with the remaining 1 tablespoon of oil and sprinkle chicken with 1/4 teaspoon of salt and 1/4 teaspoon of the pepper.
With tongs, place bread slices, red peppers, onion slices and chicken on the hot grill. Cover grill and cook bread about 3 minutes or until lightly toasted, turning over once. Cook peppers and onion about 8 minutes or until lightly browned and tender, turning over once. Cook chicken about 12 minutes or until chicken loses its pink color throughout, turning them over once. As the bread, vegetables and chicken finish cooking, transfer them to a cutting board. Cut bread slices, chicken, peppers, and onions into 1/2-inch pieces.
Add the diced tomatoes, basil, bread, peppers, onion and chicken to the bowl with the vinaigrette; toss to combine. Let rest about 10-15 minutes to allow flavors to blend and serve.
Chicken, Sausage and Pepper Skewers
Serves 6
Ingredients
- 1/2 cup extra virgin olive oil
- 1 sprig of rosemary, chopped
- 2 tablespoons red wine vinegar
- 2 1/2 lbs boneless skinless chicken thighs cut into 2” pieces
- 2 bell peppers (red and green), cut into 1 1/2″-wide strips
- 1 1/2 lbs. fresh Italian sausage cut into 2” pieces
- Salt and pepper to taste
Directions
Heat an outdoor grill to medium and oil the grates.
On low heat in a small saucepan, heat oil and the chopped rosemary leaves. Once oil and rosemary start to sizzle, remove from the heat and cool to room temperature. This can be done in advance.
Whisk together 1/4 cup of the rosemary oil and the vinegar; add the chicken pieces and marinate for 30 minutes. Reserve balance of oil for grilling.
Remove chicken pieces from the marinade and lightly season with salt and pepper. Alternate the chicken, peppers and sausage on the skewers. Discard the marinade.
Reduce grill temperature to low and cook the skewers over low heat, turning frequently to avoid burning, about 5 minutes on each side. Brush with the remaining rosemary oil during cooking.
Pizza with Grilled Chicken, Kalamata Olives and Fresh Mozzarella
Ingredients
- 1 portion pizza dough
- 1/2 cup quick tomato basil sauce (recipe follows)
- 1/4 cup pitted Kalamata olives , thinly sliced
- 2 ounces leftover grilled chicken breast, cut in julienne strips
- 8 oz. fresh mozzarella cheese, thinly sliced
Quick Tomato Sauce
- 1 teaspoon olive oil
- 1 onion, finely chopped
- 1 tablespoon fresh garlic minced
- 8 Roma (plum) tomatoes
- 4 tablespoons basil , chopped
- Sea salt and freshly ground black pepper to taste
- 1/2 teaspoon sugar
Directions
Press pizza dough out in a pizza pan. Lightly spread some of the tomato sauce over the dough. Arrange mozzarella slices, olives and chicken on top.
Bake at 450°F for 15 – 20 minutes or until the dough is crispy.
Quick Tomato Basil Sauce
(Makes about 3 cups)
Heat a medium saucepan and the oil over medium-high heat and sauté onion with garlic until the onion is golden, 5 minutes. Add tomatoes and simmer for about 15 minutes.
Carefully ladle tomato mixture in a blender or use a hand blender and process until smooth. Season sauce with basil, salt, pepper and sugar.
Store any remaining sauce in an airtight container for up to 1 week in the refrigerator or freeze for about 1 month.
Pasta with Grilled Chicken and Spinach
Serves 4
Ingredients
- 1 lb. chicken breasts, skin removed
- 3/4 teaspoon salt, divided
- 3/4 teaspoon black pepper, divided
- 8 ounces uncooked linguine
- 1 tablespoon extra virgin olive oil, plus extra for grilling
- 3 tablespoons all-purpose flour
- 1 teaspoon chopped fresh garlic
- 1 cup whole milk
- 1 cup lower-sodium chicken broth
- 3 ounces Parmesan cheese, grated (about 3/4 cup)
- 4 cups fresh baby (small) spinach leaves
Directions
Prepare an outdoor grill for medium-high heat. Oil the grill grates.
Brush the chicken with olive oil and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place the chicken on the grill and cook for 8 minutes on each side or until done. Let stand 10 minutes and thinly slice.
Cook the pasta al dente. Drain well; keep warm.
Heat a large skillet over medium-high heat. Add the 1 tablespoon olive oil to the pan; swirl to coat. Add flour and garlic; cook until garlic is browned (about 2 minutes), stirring constantly.
Slowly, add milk and broth, stirring with a whisk; bring to a simmer, and cook 2 minutes or until thickened. Add cheese, stirring until cheese melts.
Add remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper and spinach; stir until spinach is barely wilted. Add pasta and chicken; toss to combine. Serve immediately.
Warm Chicken Salad
Serves 4
Ingredients
- 1/4 cup extra-virgin olive oil
- 1/4 cup lemon juice
- 1/2 teaspoon lemon zest
- 1 clove garlic, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound boneless, skinless chicken breasts or thighs
- 1 pound asparagus
- 2 tablespoons fresh chopped dill
- 1 tablespoon honey
- 1 cup cherry tomatoes, quartered
- 8 cups salad greens
- 4 hard-cooked eggs, peeled and quartered
Directions
Prepare an outdoor gas or charcoal grill for covered, direct grilling on medium. Oil the grill grates.
In a serving bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, salt and black pepper. Remove 2 tablespoons of the dressing and set aside.
Break off the woody ends of the asparagus but leave the rest of the stalk whole for grilling.
Brush the chicken and asparagus with the reserved 2 tablespoons of dressing.
Grill the chicken about 12 minutes and the asparagus for 10 minutes or until chicken is cooked through and the asparagus are tender.
Cut the chicken into ½ inch slices. cut the asparagus into thirds.
Add dill and honey to the remaining lemon dressing in the serving bowl..Add the tomatoes, sliced chicken and asparagus. Mix well.
To serve:
Line each plate with 2 cups of salad greens. Equally divide the chicken mixture over the greens. Top with quartered hard-cooked eggs and serve.
Today is Monday and you may be tired of heating up the turkey leftovers by now. There’s lots of ideas out there for using up the turkey but what about that leftover stuffing, veggies or cranberry sauce? Here are some easy ways to use them up.
Leftover cranberry sauce and turkey make a great lunchtime turnover
Turkey Cranberry Turnovers
Makes 8 turnovers
Ingredients
- 1 cup cooked turkey breast, diced into small cubes
- 1 box (15 oz/425 g) frozen puff pastry dough, defrosted
- 2/3 cup Swiss cheese, cut into small cubes
- 3 tablespoons (45 mL) chopped onion
- 3/4 – 1 cup Cranberry Sauce
Directions
Preheat the oven to 400°F (200°C)
Flour the surface you will be working on. Roll one of the pastry sheets lightly to make the sheet an even thickness. Cut the sheet into 4 equal squares. Repeat with the second sheet of pastry.
Divide the turkey, cranberry sauce, onion and cheese equally among each pastry dough square.
Fold one corner of the square over to the opposite end (to make a triangle) and seal the edges with your fingers, pressing the pastry to merge the two edges. Use a fork and press the edges to further seal the turnovers.
Place the turnovers on a baking sheet and bake for 20 to 25 minutes, or until browned and puffed.
Leftover mashed potatoes make delicious potato pancakes for breakfast or as a side dish.
Crispy Mashed Potato Cakes
Ingredients
- 2 cups cold mashed potatoes
- 2 eggs, lightly beaten
- 1 tablespoon cornstarch
- 1/4 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh chives
- Sour cream, for serving
Directions
Combine potatoes, eggs, cornstarch and garlic powder in a bowl. Form into 4 patties (about 1/4 cup of the potato mixture patted into 3 inch circles that are 1/2″ thick).
Heat the oil in a skillet over medium-high heat. Cook until the bottom is browned and crisp, about 3-4 minutes. Carefully turn the patties over and cook the second side until brown and crisp, 3-4 minutes.
Sprinkle with chopped chives and serve with sour cream, if desired.
I make bread stuffing with Italian sausage and the leftovers are delicious in a frittata for a quick weeknight dinner.
Stuffing Frittata
Ingredients
- 1 tablespoon olive oil
- 2 cups leftover sausage stuffing
- 1 cup shredded Italian fontina cheese
- 8 large eggs
- 1/2 cup milk
- 2 tablespoons grated Parmesan
- Salt and pepper
- 2 tablespoons chopped fresh parsley leaves, divided
Directions
Preheat oven to 400°F (200°C)
Heat the oil in an ovenproof skillet over medium heat.
Add the stuffing to the pan and warm through.
Sprinkle with the grated fontina cheese.
In a medium bowl, whisk together the eggs, milk, 1 tablespoon of parsley, salt and pepper to taste.
Pour the egg mixture over the stuffing and sprinkle with the Parmesan.
Carefully transfer the skillet to the preheated oven.
Bake until the eggs are set and the sides have puffed up a little bit and the cheese is golden, about 15 to 20 minutes.
Let rest before cutting.
Sprinkle with remaining fresh parsley.
Turn those leftover sweet potatoes into delicious waffles.
Sweet-Potato Waffles
Ingredients
- 2 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 2 teaspoons ground ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon allspice
- 1 1/2 cups milk
- 1 cup leftover sweet potatoes, mashed
- 4 large eggs
- 3/4 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted, plus extra for brushing the waffle iron
- Maple syrup, for serving
Directions
Preheat the oven to 200 degrees F. Place a wire rack on a baking pan and place in the oven.
In a large mixing bowl, combine the dry ingredients (flour through allspice).
In a medium bowl, whisk together milk, sweet potatoes, eggs and vanilla until combined. Stir sweet-potato mixture into flour mixture until combined. Stir in melted butter until just blended – some lumps will remain.
Heat a waffle iron to medium-high and lightly brush the grids with melted butter. Ladle about 1/2 cup batter into the center of the iron (grids should be full but not overflowing), close and cook until the iron stops steaming and waffles are golden brown, about 4 minutes (or make according to your manufacturer’s instructions).
Transfer waffles to the wire rack in the oven to keep warm. Repeat with remaining batter. Serve with maple syrup.
Turn those leftover Thanksgiving vegetables into soup.
Turkey Leftover Vegetable Soup
Ingredients
- 8 cups turkey or chicken broth
- 1 turkey carcass, all meat removed
- 1 carrot, halved lengthwise, plus 1 carrot, minced
- 1 whole stalk celery, plus 1 stalk, minced
- 1 onion, halved, plus 1 onion, minced
- 2 bay leaves, divided
- 2-3 cups leftover turkey meat, diced into small pieces
- 2 cloves garlic, smashed
- 1 tablespoon olive oil
- 3 cups leftover cooked Thanksgiving side vegetables ( Brussels sprouts, sweet potatoes, green beans, peas, etc)
- 1 tablespoon chopped fresh sage
Directions
Put the broth, turkey bones, carrot halves, celery stalk, onion halves and 1 bay leaf in a large stockpot. Bring to a boil and then simmer, about 1 1/2 hours.
Before straining the broth, remove the large bones and carcass with tongs. Strain the broth through a sieve covered with wet cheesecloth. Discard the solids and set broth aside.
In a large soup pot, heat the garlic in the olive oil over medium heat. Add the minced carrots, celery and onions. Cook over medium-low heat until softened, 7 or 8 minutes.
Dice the leftover Thanksgiving vegetables. Add the sage to the soup pot along with the reserved turkey broth and the remaining bay leaf. Bring to a simmer. When simmering, add the diced leftover vegetables and diced turkey meat to the soup. Bring it back up to a simmer and cook for 5 minutes. Turn the heat off and cover. Allow to sit and steam for about 10 minutes.
Season with salt and pepper to taste.
Holidays with traditional family meals as part of the celebration often result in lots of leftovers. When you get tired of leftover ham or turkey or egg salad sandwiches, its time to get creative.
Here are a few ideas for Easter dinner leftovers, using some of the most common foods served at Easter time.
Leftover ham? Slice it, chop it and freeze it in plastic bags to mix into future omelettes, soups or hash browned potatoes.
Leftover asparagus? Make an asparagus omelette. Chop the already cooked asparagus and add to beaten eggs, add a little grated cheddar or American cheese and make an omelette for a quick lunch or dinner.
Leftover turkey, gravy, mashed potatoes? Make a quick Shepherd’s pie. Slice the turkey meat, then layer it on the bottom of a greased baking pan, pour leftover turkey gravy over it, layer leftover stuffing on top, layer any leftover veggie over that and, lastly, layer leftover mashed potatoes on top. Press everything down firmly and bake at 350 degrees F. for about 35-40 minutes or until heated through and the potatoes brown. Cut into squares and serve hot.
Leftover pork roast? Make a great panini sandwich. Cut leftover roast into 9 thin slices. Drain a 7 oz jar of roasted red peppers and cut into 6 slices. Spread 2 teaspoons of pesto sauce on each of 6 slices of country bread. Top 3 slices of pesto covered bread with 3 slices of pork, 2 slices of red pepper, 1 slice of cheese of choice and a slice of pesto covered bread. Cook in a panini press according to machine directions. Makes 3 sandwiches.
Just a few recipes below, but don’t let your leftovers go to waste. Think of a way to use them.
Ham and Asparagus Frittata
Serves 4 to 6
Ingredients:
1 tablespoon extra virgin olive oil
3 tablespoons finely chopped onion
8 eggs
1 cup grated sharp cheddar cheese
1 cup chopped ham
Leftover asparagus, cut into 1-inch pieces
Directions:
Preheat oven to 400°F. In an ovenproof skillet on the stovetop, heat olive oil and sauté onion until barely softened.
In a medium bowl, beat eggs then add cheese. Pour into hot pan. Top with ham and asparagus. Turn heat to low and cook 2—3 minutes to seal bottom.
Place skillet in the oven and cook an additional 20 minutes or until puffed and barely set. Remove and cool slightly.
Serve with a salad and whole wheat biscuits.
Cobb Salad
4 servings
Ingredients:
Dressing
- 3 tablespoons white-wine vinegar
- 2 tablespoons finely minced shallot
- 1 tablespoon Dijon mustard
- 1 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 3 tablespoons extra-virgin olive oil
Salad
- 10 cups mixed salad greens
- 8 ounces shredded cooked beef, chicken, turkey, ham or seafood
- 2 hard-boiled eggs, peeled and chopped (dyed Easter Eggs work here)
- 2 medium tomatoes, diced
- 1 large cucumber, seeded and sliced
- 1 avocado, diced or use leftover vegetables
- 2 slices cooked turkey bacon, crumbled
- 1/2 cup crumbled blue cheese, (optional)
Directions:
Whisk vinegar, shallot, mustard, pepper and salt in a small bowl to combine. Whisk in oil until combined.
Place salad greens in a large bowl. Add half of the dressing and toss to coat.
Divide the greens among 4 plates. Arrange equal portions of meat, egg, tomatoes, cucumber, avocado, bacon and blue cheese (if using) on top of the lettuce.
Drizzle the salads with the remaining dressing.
Mediterranean Deviled Eggs
Makes 12 deviled eggs
Ingredients:
- 6 colored hard boiled eggs leftover from Easter
- 1 tablespoon finely chopped flat-leaf parsley, more for garnish
- 1 ½ teaspoons finely chopped, rinsed capers
- 3 anchovy fillets, cut in half
- 1/2 a lemon zested, finely minced
- 1 tablespoon lemon juice
- 1 1/2 tablespoons mayonnaise
- 1 ½ teaspoons Dijon mustard
- Ground black pepper to taste
Directions:
Peel and slice eggs lengthwise. Remove yolks and place them in a medium bowl. Arrange egg white halves on a serving plate.
To prepare the filling: add parsley, capers, lemon zest and juice, mayonnaise, mustard and 1 tablespoon water to yolks and mash. Add pepper to taste. Scoop filling into egg white halves. Top each with an anchovy half and sprinkle with chopped parsley and serve.
Variation: mash anchovies and add to the yolk mixture when adding the other ingredients.
Leftover Roast Beef Soup
Ingredients:
- 2 medium yellow onions, cut into small wedges
- 2 stalks celery, chopped
- 2 cups sliced fresh mushrooms
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 1/2 lbs leftover cooked beef, chopped
- 64 ounces low sodium beef stock or beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- salt, to taste
- black pepper, to taste
- 8 ounces uncooked egg noodles or pasta of choice
Directions:
In a large pot, cook onions, celery, mushrooms and garlic in oil until onions are golden.
Stir in the cooked beef.
Add the beef broth, Italian seasoning and the Worcestershire, stirring to mix and seasoning to taste with salt and pepper Bring mixture to a boil and stir in uncooked egg noodles.
Reduce heat and cook, stirring occasionally, for 10-12 minutes or until noodles are tender.
Leftover Dinner Lasagna
Ingredients
- 2 tablespoons butter
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- Dash white pepper
- 3 cups lowfat milk
- 1/4 cup finely chopped green onions
- 1 teaspoon lemon juice
- 1/4 teaspoon hot pepper sauce
- 9 lasagna noodles, cooked and drained
- 2 cups diced fully cooked ham or ant leftover meat
- 2 cups leftover vegetables, such as broccoli, asparagus, peas, spinach etc.
- 1/2 cup grated Parmesan cheese
- 3 cups (12 ounces) shredded cheddar cheese
Directions:
In a heavy saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the onions, lemon juice and hot pepper sauce.
Spread a fourth of the white sauce in a greased 13-inch x 9-inch baking dish. Layer with three noodles, half of the ham and vegetables, 3 tablespoons Parmesan cheese, 1 cup cheddar cheese and a fourth of the white sauce.
Repeat layers. Top with the remaining noodles, white sauce and cheeses.
Bake uncovered at 350° for 40-45 minutes or until bubbly. Let stand for 15 minutes before cutting. Yield: 12 servings.
Lamb Ratatouille
Ingredients:
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 pound cooked lamb or beef, cut into 1 inch cubes
- 1 small onion, chopped
- 1 medium-sized eggplant, peeled (if desired) and cut into 1 inch cubes, tossed with 1 tablespoon lemon juice
- 3 red bell peppers, cut into 1 inch cubes
- 1/4 cup white wine or all stock can be used
- 1 cup chicken stock
- 2 medium zucchini, cut into 1 inch cubes
- 3 medium tomatoes, peeled, seeded and chopped
- A sprig each of fresh thyme, parsley and basil
- Salt and pepper
Directions:
In a large skillet, heat olive oil over medium-high heat and add the onions and garlic. Saute for about 2 minute; then add the eggplant. Mix and let the eggplant brown slightly, then add the wine. Cook until the wine is reduced, about 3 minutes.
Add 1/4 cup chicken stock. When the chicken stock has reduced add the zucchini, red peppers and tomatoes. Stir everything together and add herbs and season with salt and pepper.
Add another 1/4 cup chicken stock and let it reduce and continue adding the remaining stock, 1/4 cup at a time. Simmer until the eggplant is cooked to the desired texture and mixture has thickened. Stir in the leftover lamb and heat.
Parmesan Pizza
Ingredients:
- 1 lb pizza dough, store bought or homemade, at room temperature
- 1 1/2 cups marinara sauce
- 2 cups shredded roasted chicken breast or any leftover meat
- 1 1/2 cups shredded part-skim mozzarella
- 1/2 cup shredded Parmesan cheese
- 1/3 cup chopped red onions
- 1/3 cup diced green or red bell pepper
- Shredded basil for garnish
Directions:
Preheat oven to 400 degrees F. Stretch dough out to fit your pizza pan (about 14 inches round or a 9 x 13-inch rectangle).
Spread 1 1/2 cups of sauce over the dough and arrange chicken on top of the sauce.
Sprinkle mozzarella, Parmesan cheese, bell pepper and onions over the top.
Bake 15-20 minutes or until crust is lightly browned and cheese is bubbly. Top with shredded basil before serving.
Rhubarb Bread Pudding
Use up leftover bread for a dessert. Any fruit can be substituted for the rhubarb in this recipe.
Ingredients:
- 8 slices bread without crusts, toasted and cubed
- 1 1/2 cups milk
- 1/4 cup butter or margarine
- 5 eggs or egg substitute equivalent
- 1 1/4 cups white sugar or sugar substitute for baking
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 cups diced rhubarb
- 1/4 cup chopped walnuts
Directions:
Preheat the oven to 325 degrees F .
Place bread cubes into a buttered 2 quart casserole dish.
Combine the milk and butter in a saucepan and heat just to the boiling point. Pour over the bread cube and let stand for 15 minutes.
In a medium bowl, whisk together the eggs, sugar, cinnamon and salt. Stir in rhubarb. Pour over the soaked bread and stir gently until evenly blended. Sprinkle walnuts over the top.
Bake for 50 minutes or until the top is brown and a knife inserted 1 inch from the edge comes out clean. Let stand for 10 minutes before serving.
Related articles
- Creamy Scalloped Potatoes and Ham (afunfoodie.wordpress.com)
- Ham Salad Sandwiches-Deli Ham (recipesforourdailybread.com)
- http://jovinacooksitalian.com/2013/01/02/what-should-i-do-with-the-leftovers/
- http://jovinacooksitalian.com/2012/05/12/frugal-italian/
- From the kitchen: Asparagus, Prosciutto & Caramelized Onion Tart (loveandcupcakesblog.com)
- Ten Fun Ideas for Using Leftover Boiled Eggs, Ham, or Asparagus from Easter (kalynskitchen.com)
- What to do with Easter Leftovers (omimattress.com)
Now that the holiday dinners and festivities are over, it is time to get back to the normal routine. After all the rich food, it is time to eat more simply and more healthfully. After the hectic pace of the holiday season, it is time to move at a slower pace.
Now what about all those leftovers from the holidays in your refrigerator or freezer? What can you do with them that won’t be tons of work and, at the same time, healthy?
Instead of tossing those holiday leftovers to avoid more over-indulging, use them to your advantage. Here are some practical tips and recipes to help you reduce food waste and space out the calories.
Most foods will stay fresh for up to seven days, but if it looks or smells even a little funky, throw it out!
Leftover Tips:
Serve small portions of leftover turkey, roast beef or ham along with lots of fresh fruits and vegetables for sandwiches, salads, wraps or a light main course.
Mix leftover veggies and seafood with small portions of pasta or brown rice.
Reduce portions of high calorie favorites by adding fresh or frozen vegetables to creamy soups, rich pastas or leftover mashed potatoes.
Combine herbs and roasted root vegetables along with a pinch of low fat cheese to make quesadillas, minis pizzas or omelets.
Toss leftover cookies in the work bowl of a food processor and pulse those gingerbread folks and sugary stars into tiny crumbs. Put them in ziplock bags and freeze for up to two months. Use the sugary mixtures to make a pie crusts, a base for bar cookies or toppings for cobblers.
You can pulverize candy canes and use the bits and peppermint dust to flavor ice cream treats for months to come. Sprinkle the candy mixture on top of vanilla ice cream or frozen yogurt.
Cut the holiday ham or pork roast into small pieces or cubes and use to make quick frittatas or stir-fries. If a turkey or a beef roast was the centerpiece at your Christmas table, shred the leftover meat and add to your favorite chili mixture. Freeze in containers that hold from 4 to 6 cups, and you’ll have a quickie dinner to thaw and serve in January.
Recipes for Leftover Ham
Ham and Bean Soup
Serve with good rye bread and a salad for a quick weeknight meal.
8 Servings
Ingredients:
- 3/4 pound fully cooked ham; cubed
- 1 medium onion
- 2 cloves garlic
- 1 tablespoon olive oil
- 2 16-oz cans Great Northern Beans; rinsed and; drained
- 3 cups chicken broth
- 2 cups water
- 1 cup potatoes; peeled, diced
- 3/4 cup carrots; diced
- 3/4 cup celery
- 1/4 teaspoon pepper
- 1/2 cup frozen peas
- 2 tablespoons fresh parsley; minced
Directions:
In a 3 quart saucepan, saute ham, onion and garlic in oil until onion is tender.
Add the next seven ingredients; cover and simmer for 30 minutes or until vegetables are tender.
Add peas and cook for 5 minutes. Add parsley and serve.
Ham-Stuffed Jumbo Shells
8 Servings
1 Serving equals 3 stuffed shells (274 calories)
Ingredients:
- 24 jumbo pasta shells
- 3 tablespoons all-purpose flour or Wondra instant flour
- 2 cups 1% milk
- 1/2 pound fresh mushrooms, halved and sliced
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1 tablespoon canola oil
- 3 cups cubed fully cooked lean ham
- 1 cup (4 ounces) shredded reduced-fat Swiss cheese, divided
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons minced fresh parsley
- 1/4 teaspoon paprika
Directions:
Cook pasta according to package directions. Meanwhile, in a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside.
In a large nonstick skillet, saute the mushrooms, onion and green pepper in oil until tender. Reduce heat; add the ham, 1/2 cup Swiss cheese and Parmesan cheese. Cook and stir until cheese is melted.
Remove from the heat. Stir in 1/2 cup of the reserved sauce. Drain pasta; stuff each shell with about 3 tablespoons of filing.
Place in a 13-in. x 9-in. baking dish coated with cooking spray. Top with remaining sauce. Cover and bake at 350° F. for 30 minutes or until heated through. Sprinkle with parsley, paprika and remaining Swiss cheese.
Vegetable and Ham Casserole 
Ingredients
- 1 tablespoon butter
- 4-1/2 teaspoons all-purpose flour or Wondra instant flour
- 1-1/4 cups 1% milk
- 3/4 cup shredded reduced-fat cheddar cheese
- 1/3 cup grated Parmesan cheese
- 5 cups frozen broccoli florets, thawed
- 2-1/4 cups frozen cauliflowerets, thawed
- 1 cup cubed fully cooked lean ham
- 1 cup soft bread crumbs
- Butter-flavored cooking spray
Directions
In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Add cheeses; stir until melted.
Place vegetables in a 2-qt. baking dish coated with cooking spray; sprinkle with ham. Pour sauce over ham. Place bread crumbs in a small bowl; spray with butter-flavored spray. Sprinkle around the edge of casserole.
Bake, uncovered, at 350° F for 25-30 minutes or until heated through and bubbly.
Yield: 5 servings. 1 serving equals 227 calories
Recipes for Leftover Beef
Beef Stroganoff
Ingredients:
- 1 pound leftover beef roast, tenderloin or steak
- 1 cup beef broth
- 1 tablespoon unsalted butter
- 1 small onion, diced
- 2 cups sliced mushrooms
- Freshly grated black pepper
- 1 tablespoon plus 1 teaspoon all-purpose flour or Wondra instant flour, divided
- ½ cup reduced sour cream
- Salt
- White pepper
- Cooked egg noodles or rice, for serving
Directions:
Cut the meat in slices about 1/3 inch thick, then the slices into strips 2 1/4 inches long. You should have about 4 cups. Set aside.
Heat the broth in a small saucepan until hot.
Melt the butter in a large skillet over medium heat. Add the onion and cook until softened but not brown, stirring frequently, about 3 minutes. Increase the heat to medium-high and add the mushrooms. Cook until the mushrooms become tender and start to release their juices, stirring frequently, 5 minutes. Add 6 to 8 grinds of black pepper and stir. Sprinkle in 1 tablespoon of the flour and cook for 1 minute, stirring occasionally. Do not brown. Add the hot broth and stir until smooth.
Add the beef to the pan, stir well, and warm just to a simmer, about 3 minutes. Stir the remaining 1 teaspoon of flour into the sour cream, add to the pan and season with salt to taste. Warm gently over low heat until hot, about 7 minutes. The sauce will thin a little; do not boil or the sour cream will break up. Spoon over the noodles. Serve with a green vegetable.
Leftover Roast Beef Italian Stew
Yield: 4-6 servings
Ingredients:
- 1 small yellow onion, chopped
- 1/2 green pepper, chopped
- 1 tablespoon olive oil
- Leftover roast beef, diced or shredded
- 2 cups beef broth
- 1 -24 oz. can diced tomatoes
- 1/2 tablespoon dried oregano
- 1/2 tablespoon dried basil
- 1/2 tablespoon dried thyme
- 1/2 tablespoon celery salt
- 1 cup bottled whole mushrooms
- 4 small Yukon gold potatoes, quartered
- 6 ounces pre-prepared sliced carrots (about 2 medium)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Directions:
Remove leftover roast and trimmings from refrigerator. Skim off all the visible saturated fat (hard white fat that rises to the top when chilled). Place roast beef on cutting board. Using a sieve, strain the liquids into a bowl, removing any solids and additional fat solids.
Chop onion and green pepper into 3/4-inch pieces. Dice beef into 1 1/2-inch pieces or shred the roast beef . Quarter the potatoes and slice carrots. In a dutch oven or pot over medium-high heat, saute onions in olive oil for 3 minutes, then add green pepper and saute for 3 minutes more.
Add beef, strained beef stock, diced tomatoes, potatoes, carrots, oregano, basil, celery salt, and thyme. Reduce heat to low and simmer for 30-45 minutes, stirring occasionally. Taste for seasoning, and add salt and pepper if desired. Add whole mushrooms just long enough to heat through. Serve hot.
Note: If you have leftover potatoes, green beans, peas, or carrots, feel free to use those. Since they are already cooked, add those with the mushrooms just long enough to reheat.
Potato Beef Pie
Ingredients:
- 3 cups finely diced leftover roast beef
- 1 tablespoon olive oil
- 1 cup finely chopped onion
- 1 tablespoon butter
- 3 tablespoons all purpose flour or Wondra instant flour
- 1 1/2 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1 cup frozen peas and carrots
- Salt and pepper, to taste
- 3 to 4 cups leftover mashed potatoes
Directions:
Lightly grease a 2-quart baking dish. Heat oven to 350°F.
In a large skillet over medium heat, sauté the onion in the olive oil until softened and lightly browned. Add beef and sauté for about 1 minute longer. Stir in the flour until blended. Add beef broth, Worcestershire sauce, and peas and carrots. Add salt and pepper to taste. Spoon into the prepared baking dish. If using leftover mashed potatoes, warm them in a saucepan with a little milk until softened. Spoon potatoes evenly over the beef layer and sprinkle lightly with paprika.
Bake for 25 to 35 minutes, until hot and bubbly. If desired, turn on the broiler to brown the top for just a minute or two, but watch carefully to prevent burning.
Recipes for Leftover Turkey
Turkey and Mushroom Risotto
4-6 Servings
Ingredients:
- 8 cups turkey or chicken broth
- 1 tablespoon unsalted butter
- 1 small yellow onion, thinly sliced
- 2 cups assorted fresh mushrooms, thinly sliced
- 2 cups arborio or carnaroli rice
- 1 cup shredded leftover turkey meat
- 1/2 cup shredded Parmesan
- Kosher salt and freshly ground black pepper
- 2 tablespoons finely chopped flat-leaf parsley
Directions
Bring broth to a simmer in a medium pot over medium heat. Reduce heat to low. Cover and keep warm.
Meanwhile, melt 1 tablespoon butter in a large pot over medium heat until it begins to foam. Add onion. Sauté, stirring occasionally, until onion is soft and translucent and just beginning to turn golden, about 5 minutes.
Add mushrooms; cook, stirring occasionally, until soft, and any liquid released has evaporated, 5-7 minutes.
Add rice; stir to coat. Add 1/2 cup warm broth and stir constantly until liquid is absorbed. Continue adding stock by 1/2-cupfuls, stirring constantly, until rice is tender but still firm to the bite, about 20 minutes. Add leftover turkey meat, stir to combine and to warm through, adding a little stock or water if necessary to keep mixture creamy, about 3 minutes.
Stir Parmesan into risotto. Season to taste with salt and pepper. Divide among warm bowls. Garnish with chopped parsley.
Serves 4.
Turkey Pasta Salad 
4 Servings
Ingredients
- 1-1/2 cups uncooked penne pasta
- 1/2 cup cubed cooked turkey
- 1 can (3.8 ounces) sliced ripe olives, drained
- 1/4 cup chopped green pepper
- 1/4 cup chopped sweet red pepper
- 1/4 cup crumbled feta cheese
- 1/3 cup reduced fat salad dressing
Directions:
Cook pasta according to package directions; drain. In a serving bowl, combine the pasta, turkey, olives, peppers and feta cheese. Drizzle with dressing and toss to coat. Cover and refrigerate until serving
Pesto Turkey Club 
1 serving
Ingredients:
- 2 teaspoons prepared pesto
- 2 slices pumpernickel bread
- 1 ounce sliced turkey
- 1 slice turkey bacon, cooked
- 2 romaine lettuce leaves
- 4 slices tomato
Directions:
Spread pesto on bread. Top 1 bread slice with turkey, bacon, lettuce, tomato, and remaining bread slice.
Related articles
- Leftover Roast Beef Travels South of the Border (ragstodishes.wordpress.com)
- Using the Leftovers from Beatrice & Woodsley: Lamb Shank Hash (simplysophisticatedcooking.wordpress.com)
- Unlock the Hidden Potential of Your Leftovers with Our Recipes (dailysavings.allyou.com)
- Lighten Your Leftovers! A Healthier Take on Shepherd’s Pie (education.com)
- Thursday Night Soup: Delicious Soup From Leftovers (wisebread.com)
- Leftover Ham Recipes (thehappyhousewife.com)
- How long can I keep Christmas ham, turkey leftovers in the refrigerator? (Video) (examiner.com)
- Holiday leftovers: Make sure they’re safe (thegrio.com)
- Give your leftovers a Michelin makeover (thetimes.co.uk)
- Leftovers! (beatcancer2010.wordpress.com)
How to Use Leftovers to Create New Meals.
No, not that again, was the usual chant from my threesome, when told dinner was leftover from a previous night. Except for maybe spaghetti and meatballs or something with hot dogs, most leftovers were met with such disdain. My husband is easy. He likes whatever is on the dinner table. It doesn’t matter if it is a leftover. If he doesn’t eat it for dinner, he will have it for lunch. The kids were the real food critics.
Planning for leftovers that can be turned into new dishes is the secret to not having to eat leftovers! If you think about portion control for many entrees, you won’t have to deal with leftovers on a regular basis. Most people make way too much food and you can save money if you plan meals wisely.
The Wall Street Journal recently wrote about the latest investigation into the high cost of leftovers, noting that the average four-person family spends $500-$2,000 on food that ultimately ends up in the garbage. Throwing away food and wasting money brings on those guilty feelings. Considering the high cost of food and the shaky state of the economy, though, wasting good food is foolish.
Leftovers tend to be pitched or ignored in the refrigerator because they do not look appetizing; not because there is anything wrong with them. The Journal story says that vegetables are the most commonly thrown away food, accounting for 25% of what winds up in the trash. But vegetables are also, the easiest foods to recycle by adding them to soups, stir-fries or other dishes, such as pasta.
If you put a little thought into meal planning and some creativity into food preparation, eating leftovers isn’t just frugal, it can be really good. For example, one of my favorite entrees are crab cakes and, one day, after having discovered I had made too much salmon for dinner, I wondered what I could do with it. I have to say that I am not a fan of leftover cold salmon or adding it to pasta or soup.
Why not make crab cakes with salmon! They turned out great. Now, I make salmon fillets, just so I can have it leftover for salmon cakes.
Here is what I do.
Salmon Recipe for the First Night:
Roasted Salmon With Fennel Orange Salsa
- 4 Salmon fillets without skin
- (figure 5-6 oz per person for dinner and buy and prepare 8oz of salmon for an additional meal
- salt, pepper to taste
- olive oil
- 3 tablespoons fresh herbs (chives, rosemary, or thyme.)
For the salsa:
- 1 fennel bulb finely diced, plus 1 tablespoon minced fennel leaves
- 1/2 cup finely diced navel oranges
- 10 green olives pitted and minced
- 1 tablespoon fresh orange juice
- 1 teaspoon fresh lemon juice, or to taste
Preheat oven to 375 degrees. While it’s heating, make the salsa.
In a medium bowl, stir together the fennel bulb and leaves, the diced orange, the olives, the juices, and salt and pepper to taste. Set aside.
Then, place salmon fillets, including the extra salmon, skin side down on a baking sheet sprayed with olive oil. Brush fish with a bit more olive oil, sprinkle salt and pepper, and press the herbs into the flesh. When the oven is hot, roast the salmon for 18-20 minutes. Serve 4 of the salmon fillets with salsa.
Wrap the 8 oz. extra piece of salmon and refrigerate it until you are ready to make the salmon cakes. You can even freeze it for several weeks, defrost the salmon overnight in the refrigerator and proceed with the salmon cake recipe.
Salmon Recipe for a Second Night:
Salmon Cakes
- 1/2 cup small-diced red onion (or scallions) finely chopped
- 1 stalk celery, finely diced
- 1/4 of a small bell pepper (color of your choice), finely chopped
- 2 tablespoons chopped fresh parsley
- 1/2 pound (8 oz.) cooked salmon
- ¼ cup egg substitute
- 2 tablespoons low-fat olive oil mayonnaise
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 cup plain or lemon pepper panko, divided
- 1 teaspoon crab boil seasoning (such as, Old Bay)
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon olive oil
- Remoulade Sauce (recipe follows) or make extra salsa
- 1 lemon, cut into wedges
Combine onion, bell pepper, celery and parsley in a shallow bowl.
Add salmon and flake apart with a fork.
Leftover Cooked Salmon
Add mayonnaise, egg substitute, Worcestershire sauce and mustard; mix well. Add ½ cup panko bread crumbs, Old Bay seasoning and pepper; mix well.
Salmon Patty Mixture
Shape the mixture into 4 patties, about 3 inches wide. Dredge in remaining panko crumbs.
Chill in the refrigerator at least 1/2 hour before baking. Prepare Remoulade Sauce and chill.
Salmon Patties Breaded and Ready for the Oven
Preheat oven to 400°. Spray a baking sheet well with non-stick cooking spray.
Place patties on prepared cookie sheet and drizzle with 1 tablespoon olive oil. Bake in the oven for 20 minutes, then flip patties, carefully, and bake an additional 20 minutes.
Turn oven to broil for final 5 minutes and broil until the patties are golden.
Serve salmon cakes with sauce and lemon wedges. 4 servings
Remoulade Sauce
- 1/4 cup low-fat olive oil mayonnaise
- 1/4 cup low-fat Greek yogurt
- 1 tablespoon capers, drained and chopped
- 2 teaspoons Dijon mustard
- 1 teaspoon cider vinegar
- 1 teaspoon sweet pickle relish
- 1/4 teaspoon hot sauce
Whisk ingredients together and chill. Keeps several days in the refrigerator.
Some Additional Ideas:
Roast Vegetable Frittata
- 1 cup egg substitute and 3 large eggs, beaten together
- 1 1/2 – 2 cups of leftover roasted vegetables, cut in small pieces, see post for recipe,
- http://jovinacooksitalian.com/2012/05/07/vegetables-on-the-side-no-butter-please/
- ½ cup Sargento shredded reduced fat Italian mix cheese
- 1/4 cup shredded basil leaves
- Green salad and rolls, to serve on the side
Spray a large ovenproof nonstick pan with olive oil. Saute’ vegetables until heated through. Add eggs to vegetable mixture. Cook on low heat until eggs are cooked most of the way through. Sprinkle with cheese and place under the broiler for about 2 minutes until eggs are cooked through and cheese is melted. Number of Servings: 4
Pork Ragu
2-3 cups leftover, cooked pork loin, cubed
see post for recipe, http://jovinacooksitalian.com/2012/05/08/make-dinner-sunday-for-your-mom/
2 Tbs. extra-virgin olive oil
2 medium carrots, cut into small dice
2 medium ribs celery, cut into small dice
1 medium yellow onion, cut into small dice
Pinch of crushed red pepper flakes
1-14.5 oz can low salt diced tomatoes
3 cloves garlic, finely chopped
3 cups lower-salt chicken broth
Freshly ground black pepper
2 Tbs. chopped fresh flat-leaf parsley
Heat the oil in a straight-sided sauté pan over medium heat. Add the carrots, celery, onion, pepper flakes, and a generous pinch of salt and cook, stirring often, until tender and starting to brown, 8 to 10 minutes. Add the tomatoes and garlic and cook, stirring, for another minute. Add the pork and chicken broth. Bring to a boil and then lower the heat to maintain a simmer. Cook until the broth has reduced by half, about 1 hour. Since you want the pork flavor to come through, it is important to reduce the sauce by half or it will taste more like a tomato sauce. Stir in the parsley. Season to taste with salt and pepper.
This pork stew can be served over pasta, rice or gnocchi. It is especially good served with fresh cheese tortellini.
Related articles
- Salmon Cakes with Lemon and Dill (savorysaltysweet.com)
