My husband has deemed me the Queen of Leftovers. I hate it when food goes to waste. My motto is...
The Lord blessed us with this food, don't waste it!
I will share leftover recipes on this tab. I usually get an idea from a recipe I see, but in true creative fashion, I always tweak a recipe just a bit. I hope you find something that you can use for your family.
I made a delicious "shortcut" pumpkin bread found on Parents mag website. As with a lot of pumpkin things, it only called for a cup of the canned pumpkin. What to do with the leftover canned pumpkin? Why pumpkin pancakes of course. Both recipes are below...
Shortcut Iced Pumpkin Bread
1 2-layer-size package yellow cake mix
- 1 cup canned pumpkin
- 1 teaspoon ground cinnamon
- 1/2 of an 8-oz. pkg. cream cheese, softened
- 1/4 cup butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
Make It (I added 1/4 cup brown sugar and I also added a sprinkle of nutmeg. You may also want to add nuts or toffee bits. This recipe also called for a cup of mashed banana. It is not bad with it, but is fine without it.)
Green Chicken - This makes a bunch! Great for next day lunchbox. Good heated up or room temp or even cold. Great for entertaining too!
1. Mix cake mix according to the directions on the box, omitting water, and adding the pumpkin, cinnamon and bananas. Spoon into one sprayed 9-inch loaf pan or 4 5-inch loaf pans. Bake at 375 degrees F for 50 minutes for 9-inch loaf or 30 minutes for 5-inch loaf or until a toothpick inserted in the center comes out clean (cover with foil the last 10 minutes if loaves get too brown).
2. In a medium bowl combine the cream cheese and butter with an electric mixer until creamy. Stir in the vanilla, and then gradually mix in the powdered sugar. Let the pumpkin bread cool completely and then frost. Chill to store.
Pumpkin Pancakes
1 3/4 cup baking mix (like bisquick)
1 1/4 cup skim milk
1/4 cup egg substitute
3 Tbsp brown sugar
1 tsp cinnamon
1/2 tsp vanilla
remaining canned pumpkin
Heat griddle and spray with butter nonstick spray. Spoon desired sized batter on griddle. Watch for bubbles and flip. Serve warm with maple syrup. We added chocolate chips to half the servings, and it was pretty tasty either way!
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I love to roast a chicken for Sunday lunch. It serves as double duty. I always use the remaining chicken for a supper during the week. YAY! This week, it was a delicious chicken pasta, fondly known as "Green Chicken" in our house.
Green Chicken - This makes a bunch! Great for next day lunchbox. Good heated up or room temp or even cold. Great for entertaining too!
1 box of any small pasta (we like shells or bowties)
3/4 cup skim milk
1 can cream of chicken soup
1/2 cup grated Parmesan
1 tsp Italian seasoning
1 1/2 cup chopped cooked chicken
1 1/2 cup frozen broccoli florets or spinach (which ever you like best)
1 cup pesto sauce
Cook pasta according to directions. Meanwhile, on med-hi heat in a deep skillet combine all the other ingredients except for pesto. When heated through and broccoli is cooked, add drained pasta. If the kiddies are scared of pesto, remove enough for them at this point. It is very tasty even without pesto. Add pesto and heat through. You can top with chopped Roma tomatoes or sun-dried tomatoes and more Parmesan cheese if desired.
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My husband said this was gourmet cooking. I served with roasted potatoes that even my 18 month old ate. I took 6 white potatoes and washed really well and halved or quartered, depending on size. I drizzled with 1/4 cup of olive oil, sprinkled with salt and pepper and baked for about an hour at 350 degrees in a tin foil packet. I then opened and sprinkled with bacon bits and cheddar cheese and baked for another 10 minutes or so. Delicious!
Cheesy Stuffed Chicken
4 oz cream cheese - leftover from the pumpkin bread recipe
1/2 cup shredded mozzarella
1 cup frozen spinach
1/2 tsp garlic powder
1 tsp Italian seasoning
1/4 cup sun-dried tomatoes, drained from oil
1 lb. chicken cutlets
1/2 cup Italian dressing
Preheat oven 385 degrees. Microwave first 5 ingredients for 1-2 minutes. Mix well. Line baking sheet with parchment paper and arrange chicken. Divide cheese mixture between chicken cutlets. Top mixture with a few tomatoes. Fold chicken over and drizzle with Italian dressing. Bake for 15-20 minutes until chicken is done.
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Ever wonder what to do with the bread that is out of date? We don't want to always feed it to the ducks and birds! I love to make homemade croutons. Take the bread and cut or tare into one inch cubes. Place in a large ziploc bag. Pour in 1/4 cup of olive oil and about 1 tsp of garlic and 3 tsp of Italian seasoning. Shake to coat all the bread. Pour onto a foil lines baking sheet and bake at 425 degrees for 10-15 minutes. Make sure to check frequently and toss for even toasting. Soooooo good on salads and soups.
You can also place in food processor and make into bread crumbs.
Meatloaf Cups (used bread crumbs, leftover sun-dried tomatoes from stuffed chicken and leftover bacon)
1 lb lean hamburger
1/4 cup bbq sauce (your favorite)
1/4 cup sun-dried tomatoes (drained from oil)
1/2 cup bread crumbs
1 cup of cheese
1/2 cup of bacon crumbled
1 tsp salt and pepper
1/2 tsp garlic powerder
1 Tbsp of Worcestershire
1/4 cup egg product
Mix well and divide into 6 muffin cup tins (sprayed with olive oil). Bake at 415 degrees for 25-30 minutes.
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Steaks on a good sale at the grocery store? Go ahead and grill on the weekend and use the leftover meat for fajitas for a quick weeknight supper! We marinate our sirloins in a little lime juice, worcestershire, garlic powder, and seasoning salt.
Sliced grilled steak
1 cup frozen pepper and onion stir-fry mix
1 fresh jalapeno (if desired)
1 tsp cilantro
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp red pepper flakes
Saute' frozen pepper mix for 2 minutes. Place sliced grilled meat in frying pan with peppers. Add spices and heat meat through. Serve with warm tortillas, salsa and cheese. You can also serve with guacamole or sour cream.
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What to do with left over beef roast? I love taking our roast, onions and potatoes and turning it into a Mexican feast. I make my roast the usual way...in a roasting pan on 325 for 2-3 hours. I put 4 to 6 halved white potatoes, one half of an onion quartered, and several carrots chopped all around the roast. I then pour a can of beef broth mixed with a packet of onion soup mix, a few dashes of Worcestershire and a tsp of chopped garlic.
For the Mexican feast, I take the left over meat and shred it and place in tortillas with cheese and salsa. I fold them over and place on the indoor grill (Foreman grill), and heat through to make quesadillias. I love to serve with guacamole and chips. I also cube the leftover potatoes and slice the other half of the onion. Saute together in a skillet with a touch of olive oil and a sprinkle of chili and garlic powder and salt. My family also likes a side of rice or beans or both to get the whole restaurant experience. So delicious and I love a good meal that does double time feeding my family twice!
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Homemade Cheese Crackers - not a leftover, but I always wanted to try - turned out good!
1/2 cup all purpose flour
1/2 cup whole wheat flour
1 and 1/2 cups shredded cheddar cheese (you can substitute any flavor or low fat)
1/4 cup butter - cold
2 tsp water
Pulse all ingredients in food processor until crumbs form. Knead into dough and roll into log. I place in freezer for 20 or 30 minutes to make it easier to slice. The thinner you make the slices the better the texture is (more cracker flavor). Slice and place on parchment lined baking sheet. You can sprinkle with salt at this time. You may also add other spices like garlic or cayenne pepper. Bake for 10 to fifteen minutes depending on how thin or thick the slices were. Bake until crisp.
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Cereal Bites
1/2 bag white chocolate chips (leftover from cookies)
3/4 cup peanut butter
4 cups plain O's cereal (leftover from Christmas mix)
3 cups wheat chex (also from mix)
1/3 cup peanuts
1/3 cup dried cranberries
Melt choc and pb in microwave on 30 second intervals (usually melts within 2 cycles). Fold in remaining ingredients and drop heaping tablespoon full on waxed paper. Allow to set and store in covered container.
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Kid Friendly Baked Chicken Tenders -used crackers leftover from a party
Soak chicken tenders in buttermilk (my mom had buttermilk leftover from a pound cake recipe)
Dust tenders with bisquick and salt and pepper
Dip back into buttermilk and roll in crushed butter crackers and 1 Tablespoon of Italian seasoning
Place on parchment lined cookie sheet. Sprinkle with 1/2 cup cheddar cheese. Bake at 400 degrees for 20-30 minutes...until chicken is thoroughly cooked.
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I have said before, roasting a large chicken is great for a second meal. This is my recipe for chicken pot pie. My mother has a wonderful recipe, but it is not a leftover recipe...you actually boil the chicken and make your own crust. I will have to share sometime in the future. This can be made in a 13x9 or two 8x8. If I know I need leftovers in the week, then I make the big one. If not, I make two and freeze one for the next month. Just take the frozen one out the night before and bake as normal the next day! The pics included is when I decided to do two.
2-3 cups chopped, cooked chicken
1 1/2 cups chicken broth - I reserve the broth used when roasting the chicken
1 can of cream of chicken soup
1 1/2 cups frozen peas and carrots
1-2 cups of cubed baked potatoes - can use leftover baked potatoes or "bake" in the microwave for tender potatoes
1 tsp seasoning salt
1/4 tsp garlic
1 can crescent rolls
Mix the first seven ingredients and spread in a baking dish that has been sprayed with butter spray. Top with crescent rolls that have been rolled out and seams pinched together. Bake at 375 degrees for 25-35 minutes, or until brown and bubbly.
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I bar-b-qued chicken breast recently. They were boneless and skinless. I added a 1 1/2 cup of bottled BBQ sauce and put on 265 degrees for 3 1/2 hours, while we went to church. They were absolutely scrumptious. They were so tender and fell apart. There was a lot of chicken left so I decided to make BBQ chicken mini pizzas. I took mini pita bread and topped with 2 Tbsp of BBQ sauce. Then I added the leftover chopped chicken. I sprinkled each pizza with 3 quartered tomatoes, 1 piece of crumbled bacon, and 1/4 cup mozzarella cheese. I baked for about 10 minutes on 375 degrees. They were a hit!
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Cheesy Stuffed Chicken
4 oz cream cheese - leftover from the pumpkin bread recipe
1/2 cup shredded mozzarella
1 cup frozen spinach
1/2 tsp garlic powder
1 tsp Italian seasoning
1/4 cup sun-dried tomatoes, drained from oil
1 lb. chicken cutlets
1/2 cup Italian dressing
Preheat oven 385 degrees. Microwave first 5 ingredients for 1-2 minutes. Mix well. Line baking sheet with parchment paper and arrange chicken. Divide cheese mixture between chicken cutlets. Top mixture with a few tomatoes. Fold chicken over and drizzle with Italian dressing. Bake for 15-20 minutes until chicken is done.
________________________________________________________________
Ever wonder what to do with the bread that is out of date? We don't want to always feed it to the ducks and birds! I love to make homemade croutons. Take the bread and cut or tare into one inch cubes. Place in a large ziploc bag. Pour in 1/4 cup of olive oil and about 1 tsp of garlic and 3 tsp of Italian seasoning. Shake to coat all the bread. Pour onto a foil lines baking sheet and bake at 425 degrees for 10-15 minutes. Make sure to check frequently and toss for even toasting. Soooooo good on salads and soups.
You can also place in food processor and make into bread crumbs.
Meatloaf Cups (used bread crumbs, leftover sun-dried tomatoes from stuffed chicken and leftover bacon)
1 lb lean hamburger
1/4 cup bbq sauce (your favorite)
1/4 cup sun-dried tomatoes (drained from oil)
1/2 cup bread crumbs
1 cup of cheese
1/2 cup of bacon crumbled
1 tsp salt and pepper
1/2 tsp garlic powerder
1 Tbsp of Worcestershire
1/4 cup egg product
Mix well and divide into 6 muffin cup tins (sprayed with olive oil). Bake at 415 degrees for 25-30 minutes.
________________________________________________________________
Steaks on a good sale at the grocery store? Go ahead and grill on the weekend and use the leftover meat for fajitas for a quick weeknight supper! We marinate our sirloins in a little lime juice, worcestershire, garlic powder, and seasoning salt.
Sliced grilled steak
1 cup frozen pepper and onion stir-fry mix
1 fresh jalapeno (if desired)
1 tsp cilantro
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp red pepper flakes
Saute' frozen pepper mix for 2 minutes. Place sliced grilled meat in frying pan with peppers. Add spices and heat meat through. Serve with warm tortillas, salsa and cheese. You can also serve with guacamole or sour cream.
______________________________________________________________
What to do with left over beef roast? I love taking our roast, onions and potatoes and turning it into a Mexican feast. I make my roast the usual way...in a roasting pan on 325 for 2-3 hours. I put 4 to 6 halved white potatoes, one half of an onion quartered, and several carrots chopped all around the roast. I then pour a can of beef broth mixed with a packet of onion soup mix, a few dashes of Worcestershire and a tsp of chopped garlic.
For the Mexican feast, I take the left over meat and shred it and place in tortillas with cheese and salsa. I fold them over and place on the indoor grill (Foreman grill), and heat through to make quesadillias. I love to serve with guacamole and chips. I also cube the leftover potatoes and slice the other half of the onion. Saute together in a skillet with a touch of olive oil and a sprinkle of chili and garlic powder and salt. My family also likes a side of rice or beans or both to get the whole restaurant experience. So delicious and I love a good meal that does double time feeding my family twice!
______________________________________________________________
Homemade Cheese Crackers - not a leftover, but I always wanted to try - turned out good!
1/2 cup all purpose flour
1/2 cup whole wheat flour
1 and 1/2 cups shredded cheddar cheese (you can substitute any flavor or low fat)
1/4 cup butter - cold
2 tsp water
Pulse all ingredients in food processor until crumbs form. Knead into dough and roll into log. I place in freezer for 20 or 30 minutes to make it easier to slice. The thinner you make the slices the better the texture is (more cracker flavor). Slice and place on parchment lined baking sheet. You can sprinkle with salt at this time. You may also add other spices like garlic or cayenne pepper. Bake for 10 to fifteen minutes depending on how thin or thick the slices were. Bake until crisp.
_______________________________________________________________
Cereal Bites
1/2 bag white chocolate chips (leftover from cookies)
3/4 cup peanut butter
4 cups plain O's cereal (leftover from Christmas mix)
3 cups wheat chex (also from mix)
1/3 cup peanuts
1/3 cup dried cranberries
Melt choc and pb in microwave on 30 second intervals (usually melts within 2 cycles). Fold in remaining ingredients and drop heaping tablespoon full on waxed paper. Allow to set and store in covered container.
______________________________________________________________
Kid Friendly Baked Chicken Tenders -used crackers leftover from a party
Soak chicken tenders in buttermilk (my mom had buttermilk leftover from a pound cake recipe)
Dust tenders with bisquick and salt and pepper
Dip back into buttermilk and roll in crushed butter crackers and 1 Tablespoon of Italian seasoning
Place on parchment lined cookie sheet. Sprinkle with 1/2 cup cheddar cheese. Bake at 400 degrees for 20-30 minutes...until chicken is thoroughly cooked.
_______________________________________________________________
I have said before, roasting a large chicken is great for a second meal. This is my recipe for chicken pot pie. My mother has a wonderful recipe, but it is not a leftover recipe...you actually boil the chicken and make your own crust. I will have to share sometime in the future. This can be made in a 13x9 or two 8x8. If I know I need leftovers in the week, then I make the big one. If not, I make two and freeze one for the next month. Just take the frozen one out the night before and bake as normal the next day! The pics included is when I decided to do two.
2-3 cups chopped, cooked chicken
1 1/2 cups chicken broth - I reserve the broth used when roasting the chicken
1 can of cream of chicken soup
1 1/2 cups frozen peas and carrots
1-2 cups of cubed baked potatoes - can use leftover baked potatoes or "bake" in the microwave for tender potatoes
1 tsp seasoning salt
1/4 tsp garlic
1 can crescent rolls
Mix the first seven ingredients and spread in a baking dish that has been sprayed with butter spray. Top with crescent rolls that have been rolled out and seams pinched together. Bake at 375 degrees for 25-35 minutes, or until brown and bubbly.
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| Today I am placing one directly in the oven and the other in the freezer for a later date! |
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| Before crust is added. |
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I bar-b-qued chicken breast recently. They were boneless and skinless. I added a 1 1/2 cup of bottled BBQ sauce and put on 265 degrees for 3 1/2 hours, while we went to church. They were absolutely scrumptious. They were so tender and fell apart. There was a lot of chicken left so I decided to make BBQ chicken mini pizzas. I took mini pita bread and topped with 2 Tbsp of BBQ sauce. Then I added the leftover chopped chicken. I sprinkled each pizza with 3 quartered tomatoes, 1 piece of crumbled bacon, and 1/4 cup mozzarella cheese. I baked for about 10 minutes on 375 degrees. They were a hit!
.JPG)
