Planned overs from dinner for lunch yesterday.
Combine in large bowl:
1 cooked salmon fillet, chopped
1 c. cooked quinoa
1/2 c. roughly torn fresh spinach
1/2 c. frozen mango chunks, thawed
Splash or two of olive oil
Add salad dressing of your choice. Serves one
1 zucchini, chopped
1 onion, chopped
1 pepper, chopped
1 carrot, peeled and chopped
5 cups uncooked rotini
1 jar pasta sauce
2 cups cooked roast beef, chopped
Keep vegetables somewhat chunky for best roasting. Combine vegetables in a bowl with 4 T. oil and an herb blend, such as Kirkland’s Organic Low Salt Seasoning http://www.amazon.com/Kirkland-Signature-Organic-No-Salt-Seasoning/dp/B002W5SDEQ. Spray a baking sheet with cooking spray. Spread vegetables on it and roast them at 400F for 15 minutes. Meanwhile, cook 5 cups of rotini in boiling water until tender, about 12 minutes. Drain. Combine pasta sauce with roast beef and heat thoroughly in a medium sized pot. Mix everything together in a large bowl. Serve with Parmesan cheese. Serves 4 – 6.
1 1/2 c. cooked chorizo sausage
2 celery stalks, diced
1/2 large onion, diced
1 pepper, diced
4 – 5 large mushrooms, sliced (or one can sliced mushrooms, drained)
1 28 ounce can diced tomatoes
2 c. cooked rice
1 – 2 T. Old Bay seasoning
Fresh ground pepper
Brown onion, celery and pepper in a large pan over medium heat. Add mushrooms and cook for a few minutes until all vegetables have softened. Add the rest of the ingredients and simmer for 10 – 15 minutes. This was ready in about 35 minutes. The sausage was leftovers from a prior meal and rice had been cooked in advance.
A good use for leftover roast beef.
1 c. uncooked small pasta – penne, rotini, macaroni
1/2 small head of broccoli, cut up
1 onion, chopped
1 – 2 c. cooked roast beef, chopped
2 c. tomato pasta sauce
Cook pasta in large pot according to package directions. Add broccoli to cooking pasta 3 – 4 minutes before the pasta’s finished cooking to partially cook the broccoli. In a medium pot, brown onion in a little oil then add pasta sauce and roast beef. Simmer for 10 minutes or until heated through. Drain pasta and broccoli and return to the pot or place in a large serving bowl. Add sauce mixture to pasta and broccoli and stir to combine. Serve with Parmesan. Serves 4.
I had some leftovers that needed to be used up: cooked rice and a cooked chicken breast. The tomatoes on the counter were ripening quickly. It had been a while since I’d made a curry. All these things inspired me to make Butter Chicken. This took little time because of the leftovers. To save time, you could buy a roasted chicken breast from the deli. Watch for the “twist!”
1 small onion, chopped
1/2 pepper, chopped
4 small Roma tomatoes, chopped
1 c. tomato sauce
1/4 c. water
1 cooked chicken breast, chopped
1/4 c. tub-style cream cheese
Splash or two of 10% cream
1 T. curry powder or an Indian spice blend
Brown onion and pepper. Add tomatoes, tomato sauce and water. Bring to a simmer on medium low. Cook for 10 minutes. Stir in cream cheese (the “twist”) and chicken. Continue to heat until the cream cheese is fully incorporated into the tomato mixture. Remove from heat, add the curry powder/Indian spice blend and splash or two of cream. Serve with rice. Naan bread would also be good. Serves 2 – 3.
I came up with this to use the leftover cooked brown rice I had in the fridge.
1 can salmon, drained, bones and yucky skin picked out
1 cup cooked brown rice
handful or two of fresh spinach, roughly torn
Combine in a bowl or plate. Add a splash or two each of olive oil and balsamic vinegar. Microwave for two to three minutes, until spinach is wilted and everything is heated through. Add a little bit more oil and vinegar or a splash of salad dressing if it is still a bit dry. Serves one.
Have a potato party for supper. Here’s what you’ll need:
4 baking potatoes, scrubbed, pierced with a fork, and wrapped in foil
While the potatoes are baking, assemble toppings. Topping suggestions include:
Toppings: Pre-shredded low fat Cheese, salsa, green onions (chopped), cooked frozen peas (cooked in the microwave with a little water for a few minutes) or other cooked vegetables, chopped red pepper, leftover cooked roast beef, chicken or salmon, deli slices (low sodium and nitrite free if possible) (optional for Meatless Monday), sour cream. This should take very little time to assemble – people can cut their own vegetables and meat and put it on their potato.
Bake potatoes at 350 in oven for approximately 1 hour or until tender all the way through when pierced with a fork. Assemble toppings. Let everyone help themselves to whatever toppings they want. Serves 4. Recipe easily doubles.
I needed to clean out my freezer of frozen bits of this and that. Voila, “Hodge Podge” was born! This was fast to prepare but took a while to fully cook.
1 onion, chopped
2 celery stalks, chopped
1 large carrot, peeled and chopped
1/2 uncooked orzo pasta
4 cups beef broth
1/2 c. pizza sauce
1 small can green chilies
1 tsp each rosemary, basil, Italian Herb blend, powdered garlic
1 Bay leaf
salt and pepper
1/2 c. each frozen peas and corn
1 c. each cooked and chopped ham and roast beef
Brown celery and onion in a bit of oil in a large pot. Add the next 8 ingredients (carrot through to salt and pepper) and bring to a boil. Lower heat to medium and cook until vegetables and pasta are tender. Stir in frozen peas, corn, and meat. Cook until everything is heated through. Oops I forgot to time the cooking! My bad – and why I’ll never get a cook book deal – I’m too fly-by-the-seat-of-my-pants when I cook. I’d say about 30 minutes cooking time, all together.
Great use for leftover turkey!
Adapted from Company’s Coming: Soups and Sandwiches
2 medium onions, chopped
2 T. curry powder (or to taste)
1 medium apple, peeled and diced
1/4 c. flour
salt and pepper
5 c. chicken broth (low sodium)
2 c. cooked, diced turkey (or chicken)
2 medium carrots, diced
1 celery stalk, diced
1/2 c. light cream, light coconut milk, or whole milk
Spray large pot with cooking spray, and saute onions and apple over medium heat until soft. Add flour, salt, pepper and broth, and stir until it boils and thickens. Add remaining ingredients and simmer, covered, until vegetables are tender, about 20 minutes. Stir in 1 cup cooked rice. (You can cook the rice in a rice cooker while the soup is cooking. The ratio is one cup rice to one cup water and set the timer for 30 minutes.) If your curry powder is old, like mine was, you may need to add more than 2 T. Makes about 7 cups.
Make it once, eat it twice–two meals for the effort of one.
Cheater Chili and Taco Salad
Meal #1 – Cheater Chili
One, 642 ml jar of chunky salsa, as hot as you like
1 1b. ground beef
1 19 oz. can beans, rinsed and drained
1 tsp. garlic
1 – 2 T. chili powder
Brown ground beef than add salsa, beans and spices. Simmer about 10 minutes or until heated through. Serve with buns or taco chips.
Take the leftover chili and turn it into
Meal #2 – Taco Salad
Chop up some tomatoes, peppers, lettuce and shred some cheese and placing all of these ingredients in individual serving bowls. Re-heat the leftover chili. Assemble the salad by starting with taco chips, chili, the vegetables and the cheese. Serve with additional salsa, sour cream, and guacamole.