One thing I have mastered is coming up with simple and yummy ways to create a meal from leftovers. Every Friday is known as WIR in our house…week in review. I plan to share some ways I have taken leftovers, added a few ingredients and turned it into a new meal. I wish I had this blog at Thanksgiving, that week following allowed those yummy leftovers to be turned into something new and delicious!
Rice Pilaf with brown rice and cauliflower rice (for the leftover Chicken Marsala)
- 1 cup brown rice
- 1 cup cauliflower rice (I use food processor)
- 1/2 stick of butter, melted
- dried herbs: grain garlic and parsley
Boil 1 cup of water in a pot, add the brown rice and cook to done. I place my cauliflower rice in a microwave bowl, microwave for 5 minutes. When rice and cauliflower are done, mix together in bowl, add the butter and herbs. Mix and done.
For dinner, I put 1 cup of the rice pilaf in a bowl, top with chicken Marsala and sauce. I pan fried more mushrooms and added that on top. Finish it off with some shredded Parmesan cheese.
Stuffed Pepper from leftover steak fajitas
I prepped the bell peppers and put them in toaster oven on 300 degrees for 15 minutes. While they were coking, I cut up the leftover steak, mixed with 1 tablespoon tomato paste, diced yellow onion and black beans. Season the mixture with: pinch of garlic powder, cilantro and chili powder. I stuffed the bell peppers, topped with shredded colby jack cheese. When ready to eat, bake on 300 for 10 minutes.
Chicken Pot Pies from leftover soup
I took the leftover creamy chicken soup, I added a cup of peas and used store brought biscuit dough. I got out some ramekins, scooped some soup in each and covered it with biscuit dough. My advice, stretch the biscuit dough until it covers the top of the ramekin. It will shrink some as it cooks. I placed them on a baking dish, put them in the oven (set to 350) and cooked until biscuit was done (15-20 minutes).
Biscuit Breakfast Pudding from leftover biscuits
For the best results, prep this the night before and leave in the fridge, covered with foil. Take out of fridge about 30 minutes before you plan to cook. Place oven on 400 degrees, when preheated, place in oven covered. Bake covered for 30 minutes, then bake for an additional 10 minutes uncovered. Butter bottom of the pan, break up biscuits and cover bottom of pan with biscuits. Mix all ingredients in bowl, from top of list down. Whisk together and cover biscuits. Top with foil and place in fridge overnight. Options for topping: any fruit (we love blueberries, raspberries, strawberries or bananas), maple syrup or honey (my favorite). You could go all out and put a spoonful of Nutella on the bottom of your bowl, then top with the pudding.
- 4 large biscuits
- 1/2 cup brown sugar
- 1 tablespoon melted salted butter
- 1 cup milk
- 4 eggs
- 2 teaspoons vanilla extract
Leftovers 3 ways
Some of the leftovers I had from this week were: 1 baked potato, ham pizza, baked lightly breaded eggplant and some bacon. I turned these leftovers into 3 brunch meals, all I needed to add was an extra ingredient or two.
This was 2 pieces of that baked eggplant with 2 strips of bacon, a fried egg, tomato slices, spinach and Parmesan cheese. Something that was quick to put together and it was delicious.
This idea came from my son. I mentioned some leftover ham pizza, he thought it would be good with some eggs. The eggs were scrambled with some milk and butter, with some american and mozzarella cheese (to match what was on the pizza). My hubby and kids ate it all up, so it must have been pretty yummy.
This was a baked potato with chopped bacon, 1/2 avocado, some shredded cheddar cheese and 2 over easy eggs. This has always been one of my favorite brunch ideas.