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!

Linguine with Marsala Carbonara sauce with peas and mushrooms.

First, make the linguine (boil in a pot). While that is going, you can saute the leftover peas and mushrooms in a pan with 1 tbsp butter and 1/4 cup Marsala wine. Allow to cook on low until done, then set to side. Also, you can start the sauce. In a pan, combine 1 tbsp butter, 1 garlic minced, drizzle of EVOO, diced up bacon (6 strips) and 1/4 cup water from pasta boil. Allow the sauce to heat on low and thicken. Take off heat and cover. In a bowl, whisk 2 eggs. When pasta is done, drain and place back in pot. Add the sauce and mix well. I usually ask for help for this next part, don’t have any heat on the stove. While tossing the pasta, slowly add the eggs. Keep tossing the eggs, the hot pasta will heat them up just enough. Add dried parsley (can never have too much) and grated parmesan cheese. When done, top with peas and mushroom mixture to the pasta. Serve and enjoy.

Rice Pilaf with brown rice and cauliflower rice (for the leftover Chicken Marsala)

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.

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.