tbhas6
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Posts: 1,146
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Post by tbhas6 on Dec 11, 2007 9:59:16 GMT -5
Hi Ladies,
In a previous post, Jalynn mentioned that her husband doesn't care for left-overs. My husband doesn't really care for them either, but I've come up with a few ways to turn them into other meals. Most of the time he doesn't even know these dishes were made with leftovers.
Left over grilled meat (beef, pork or chicken) - I chop it up, add bbq sauce and we have bbq sandwiches. This is great with potato salad, macaroni salad or baked beans.
Left over pinto beans - I add tomatoes, onions, a jalapeno, some ground venison, chili powder and ground cumin and we have chili. Served with a pan of cornbread, mmm good.
A little bit of left over veggies (any kind) and meat (any kind) - I make up about 4 cups of rice in the morning then put it in the refrigerator to get cold. A couple well beaten eggs, a few spices and a hot skillet - we have fried rice. If you add a bowl of egg drop soup you'll have a complete meal.
Again, If I have left over veggies and meat - I add some chopped onions, celery, bell peppers and carrots, chicken or beef bullion, and it becomes Crockpot Sunday Soup. Served with a quick bread or cornbread, we have an easy Sunday afternoon meal.
When I make mashed potatoes, I make a double portion so that I can use the left overs in Shepherds Pie OR make my favorite - Potato Cakes.
I would love to hear some of y'alls Make-Over Madness ideas .... thanks for sharing ... tb
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tbhas6
Senior Member
Posts: 1,146
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Post by tbhas6 on Dec 26, 2007 21:45:16 GMT -5
Here's a couple ideas for left over Christmas turkey or ham. All these recipes freeze very well. For the casseroles, you can either cook them and then freeze them or just mix them up, place in freezer safe baking dishes, freeze and then thaw before continuing with the baking instructions. If you choose to freeze the soup, do not add tortillas until ready to serve.
Ham & Potato Casserole
2-3 c. chopped ham 1 potato per person, sliced 1 med. onion, sliced 2 cans cream of mushroom soup 2 c. cheese, grated & divided 1/3 c. milk
Grease a 9x13 rectangular baking pan. Layer onion slices, potato slices, and 1 c. grated cheese. In mixing bowl combine cream of mushroom soup and milk. Pour evenly over potatoes. Cover with foil. Bake at 350 degrees for 40-50 minutes, until potatoes are tender. Remove foil, sprinkle with remaining cheese and return to oven until cheese is melted.
Ham & Macaroni Casserole
2 c. left over Mac & Cheese 1-2 c. chopped ham 1/4 c. onion, diced 1/4 c. celery, diced 1/4 c. bell pepper, diced 1/2 c. grated cheese 1/4 c. milk
Combine mac & cheese, ham, onion, celery, bell pepper milk and 1/4 c. grated cheese. Pour into greased casserole. Cover and bake at 350 degrees for 30-40 minutes. Remove cover, sprinkle with remaining cheese and return to oven until cheese is melted.
Turkey Broccoli Bake
1 c. left over turkey gravy 1-2 c. left over turkey, chopped 1/4 c. onion, diced 2 c. left over stuffing or dressing 2 c. broccoli, chopped water
Combine gravy, turkey and onion. Pour into greased casserole. Top with chopped broccoli. Combine stuffing with enough water to make it "spreadable". Spread stuffing over broccoli. Cover and bake at 350 degrees for 30 minutes. Remove cover and continue to bake until top is lightly browned.
Turkey Tortilla Soup (Sorry, I don't measure the spices so they are estimated. You may have to add more or less for your individual preference.)
2-3 c. left over turkey, chopped 1 onion, diced 1 stalk celery, diced 1 can green chilies, diced 1 can black beans (undrained) 1 can corn (undrained) 1 pint tomatoes, diced 1 pint chicken or turkey broth 1/3 c. fresh cilantro, chopped 1 clove garlic, minced ground cumin (about 1 - 1 1/2 tsp.) ground chili powder (about 1 - 1 1/2 tbls.) dried oregano (about 1/2 tsp.) salt & pepper to taste corn tortillas
Combine all ingredients except tortillas in a large soup pot. Cook over medium high heat until soup begins to bubble. Reduce heat to medium low and simmer for 45 minutes. Break tortillas and place in bottom of bowl. Ladle soup into bowl, enjoy!
Turkey & Rice
2 c. turkey, chopped 1/2 c. onion, diced 1/2 c. celery, diced 1/2 c. bell pepper, diced 2 cans cream of anything soup 1/2 c. milk 3 c. cooked rice 1 c. grated cheese
Combine all ingredients and pour into greased casserole. Cover and bake at 350 degrees for 40 minutes. Remove cover and continue to bake until top begins to brown.
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jalynn
Senior Member
Posts: 512
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Post by jalynn on Dec 31, 2007 17:53:18 GMT -5
Thanks TB ! I've used the mac & cheese w/ham....alot! Most of the time I'll grind the meat & use as a sandwich spread...roast, ham,etc. On Prairiehomaker.com there are some really good recipe posts...one listed from Orgeon State Extension....I printed several & hope to try them soon. Have to chuckle....DD1 said she'd sure be glad when everyone is back to work & they're in school again...she's tired setting the table....! I've got afew new recipes I'll post ...cabbage....yummy!
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tbhas6
Senior Member
Posts: 1,146
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Post by tbhas6 on Jan 1, 2008 14:10:49 GMT -5
Another recipe for Make-Over-Madness ....
Fajita Taco Soup (note: measurements on the spices are approximate you may need to add more or less for your personal preference)
1-2 c. left over cooked beef fajita meat, diced 1-2 c. left over sauteed green peppers, onion, tomatoes 1 pint tomatoes, undrained and coarsely chopped 2 c. water 1/2 c. frozen corn 1/2 tsp. dried oregano 2 1/2 tsp. beef bullion 1 tbsp. chili powder 1 tbsp. ground cumin 1 clove garlic, minced corn tortilla chips
Combine all ingredients except tortilla chips in soup pot. Bring to a boil, reduce heat to med. low and simmer for 30-40 minutes. Ladle into soup bowls and crumble corn tortilla chips on top.
makes 4-6 servings
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tbhas6
Senior Member
Posts: 1,146
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Post by tbhas6 on Jan 1, 2008 14:15:01 GMT -5
Opps! On the Fajita Taco Soup, I forgot to list that you'll also need to add one 4oz. can chopped green chilies ... so very sorry .. tb
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tbhas6
Senior Member
Posts: 1,146
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Post by tbhas6 on Jan 29, 2008 19:55:33 GMT -5
Small portions of left over veggies are terrific in Fried Rice and, of course, the pot of soup. They are also great for Veggie Quiche.
Veggie Quiche
1 c. left over vegetables (any mixture will do) 1 c. grated cheese (whatever you have on hand will do) 5 eggs 1/3 c. finely chopped onion 2 c. heavy whipping cream OR 1 1/2 c. milk salt & pepper to taste pastry for 1 deep dish pie
Preheat oven to 425 degrees. Sprinkle veggies, cheese and onions into a pastry lined pie dish. Beat eggs, add cream, salt & pepper. Pour over veggie & cheese mixture. Bake uncovered 15 minutes. Reduce temp. to 350 degrees. Bake until knife inserted into center comes out clean, about 30 min. longer.
6 servings
Fried Rice
6 tbsp. oil 3 - 4 c. cold cooked rice 3 cloves garlic, minced 1 large onion, coarsely chopped 1 - 2 c. any left over vegetables (any mixture will do) 1/2 tsp. pepper 1 tsp. paprika 1 tsp. ground coriander 1 tsp. cumin 1 tsp. turmeric 1/2 tsp. lemon grass 2 1/2 tsp. salt dried chili pepper flakes to taste 1 c. cooked beef, chicken, pork or small shrimp 2 - 4 eggs, beaten
Heat oil in large skillet. Saute onion until clear. Add spices and saute for 1 min. Add vegetables, meat and rice. Saute over medium low heat, stirring occasionally to blend flavors. Pour beaten eggs over mixture and continue to saute, stirring constantly, until eggs are set. Garnish with chopped green onion.
8 - 10 servings
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tbhas6
Senior Member
Posts: 1,146
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Post by tbhas6 on Apr 3, 2008 10:27:35 GMT -5
Here's another one for make-over-madness.
I often use my juicer to make carrot/apple juice for breakfast. But I never throw the pulp away. Instead I freeze it in 1 cup portions and add it to muffin & pancake/waffle batters, soups & stews, meatloaf, casseroles, etc.
tb
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keeperofthehome
Senior Member
"The heart of her husband doth safely trust in her...She will do him good & not evil..."
Posts: 840
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Post by keeperofthehome on Apr 4, 2008 7:23:14 GMT -5
TB~ I am laughing so hard at your post in regards to keeping the pulp from juicing. Not in a bad way mind you. my dad (who does not cook) has been harping the past several years that we need to eat better and we need to start saving our pulp for breads, soups, etc. So it struck me funny that you mentioned this. *grin* Again, this is coming from a man who's idea of cooking is opening a can and eating from it. If he wants to get really creative he will microwave it (and yes in the can so he can watch the sparks.) That was only once and I got on him about the danger of it though. So he hasn't since then.
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tbhas6
Senior Member
Posts: 1,146
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Post by tbhas6 on Apr 4, 2008 8:40:03 GMT -5
The can in the microwave?!! No Way! What a fire hazard! But, I am laughing just as hard as you because I know my dad would do the same thing if he had a microwave. Since he doesn't have a microwave, he removes the paper labels, pierces a steam hole in the can and places the can right on the stove. I've asked him if he eats it out of the can also. His only reply is that he doesn't have a mess to clean up. I just shake my head ....
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tbhas6
Senior Member
Posts: 1,146
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Post by tbhas6 on Oct 31, 2013 12:44:26 GMT -5
Last evening we enjoyed steak fajitas, charro beans and Mexican rice for supper. My leftover charro beans and Mexican rice will become two other meals; chili and jambalaya.
Make-Over Chili w/ Beans
2 c. leftover charro beans w/ juice 1/2 - 1 lb. ground beef, venison or pork 1 quart (or 2 14oz. cans) tomatoes w/ juice 1 onion, chopped 1 tbsp. chili powder or more to taste 1 1/2 tsp. paprika 1 tsp. ground cumin 1 clove garlic, minced
toppings: (optional) shredded cheese sour cream diced onion or green onion
Cook ground meat and onion over medium heat until browned. Add beans, tomatoes and seasonings. Bring to boil, reduce heat and simmer 1/2 hour, stirring occasionally. Serve with desired toppings. feeds 6-8 people
Make-Over Jambalaya
2 c. leftover Mexican rice 1 onion, diced 1 bell pepper, diced 2 ribs celery, diced 2 tbsp. butter 1 pint tomatoes w/ juice, chopped 1 tbsp. Cajun seasoning or more to taste (such as Tony Chachere's) 1/2 - 1 lb. cooked meat (such as smoked link sausage, chicken, ham, or any combination) topping: diced green onion
Melt butter over medium heat. Add onion, bell pepper and celery. Cook, stirring frequently until tender. Add tomatoes and creole seasoning. Cook over medium heat for 5 minutes, stirring occasionally. Stir in choice of meat(s) and leftover Mexican rice. Cook, stirring occasionally until heated through. Top each serving with diced green onion. 6-8 servings
Being from the south, cornbread or corn pone always accompanies chili and Jambalaya.
Jambalaya is a Cajun dish and originates from Louisiana. For anyone who is not familiar with Cajun or Creole cuisine you may find it's origination interesting. By the time the French began settling southern Louisiana in the late 17th century, the Spaniards had begun settling Mexico nearly a century before. Thus, prior to 1836, Louisiana's next door neighbor, Texas, was actually part of eastern Mexico and it's cuisine reflected the Spaniard and traditional Mexican cultures of the region. When the French began settling southern Louisiana, they, of course, introduced their traditional French culinary culture to the area. In time, the Mexican and French cuisines culminated into the wonderfully aromatic and delectable cuisines we southerners know as Creole and Cajun. Creole dishes have a stronger French influence and Cajun dishes contain a stronger Mexican influence.
I hope you and your family enjoy today's easy and delicious make-over meals.
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