Easy Leftover Recipes For Family and Friends
Over the years, I’ve learned that even people who don’t observe Christmas tend to take advantage of a couple of quiet days and roast sales to enjoy a good meal. So finding uses for leftovers is pretty much of a problem for everyone about now. Personally, I love them. Even as a kid, I liked them for breakfast but when I grew up and had my own home, paying my own food bills I realized that there could and should be more cost effective uses for them than being turned into snacks or replacements for cereal.
The first solution to the leftover problem that comes to mind is to find ways to use them to feed the family without too much repetition but that’s so mid 1900s. This is now, and let’s face it food costs a lot more. If we can find ways to re-cycle a roast and make it star in different menus, it’s a good thing. In fact, we can even brag about it and receive compliments on our cleverness.
New Years is universally celebrated and with just a few days between the holidays, if ways can be found to make one roast do double duty for both all the better . The most popular roasts are turkey and beef, and I have chosen two recipes for each. My thought is that the first recipe in each category is more for family than entertaining. The first three dishes can be served from casseroles. The last beef one is served at once to a seated group, or with slices plated and the hot sauce on the side for a buffet. You pick what suits you best. I have tried them all and like every one.
I’m also repeating two recipes from my posting right after Thanksgiving. The Stuffed Portabellas are a great first course, but cremini or button caps with just the vegetables and stuffing, minus the meat and gravy, make good appetizers. The turkey hash is a winner for a New Year’s Day brunch. Both might come in handy.
If you like these dishes too, please let me know or if you have any questions just submit them and I’ll respond.
ENCHILADAS: Serves 4
(8) 8 inch flour or corn tortillas
8 oz Ricotta cheese
(1) 4oz can green chilies
½ lb. ground turkey or beef or 1 cup sliced, cooked chicken, leftovers or from the Deli
6 scallions chopped
½ cup chopped green bell pepper- use remainder from Recipe # 4
1 ½ cups shredded Monterey Jack Cheese
½ tsp. red pepper
Cooking spray
½ cup chopped fresh cilantro
(1) 20 oz jar of salsa
If using raw, ground meat, spray a skillet with the cooking spray and sauté the meat over medium heat until no longer pink. If using the chicken, cut it in thin strips about 2 inches x1 inch. In a bowl, stir to combine, Ricotta, scallions, ¾ of the green chilies (Add the rest to the salsa), the green pepper, the red pepper, ½ cup of the Monterey Jack cheese and the meat. Spread half the salsa in the bottom of a 12 x 8 inch ovenproof pan. If using corn tortillas, wrap them in plastic wrap and microwave for 1 min., or until pliable. This step is not necessary with flour ones. Dip the tortillas in the salsa in the pan to soften them to the point that they can be rolled. Spoon the filling down the center of the tortillas in equal amounts, about 3 Tbs. per tortilla and roll it up. Place the rolled tortillas, seam side down, on the salsa in the pan. Pour the rest of the salsa over them, and top with the rest of the Monterey Jack cheese and half the cilantro. Cover and bake in a preheated 350 degree oven 20 min. Uncover and bake 10 min more. Serve from the pan, and pass the rest of the fresh cilantro to garnish.
*This could be made ahead and frozen, after the salsa is added, but before the cheese and cilantro. To reheat:- if frozen, bake in 350 degree oven 30 min uncover, add cheese and cilantro, recover and proceed as directed above. If thawed, just proceed as above.
TURKEY WITH WALNUTS : Serves 4
3 cups cooked cubed turkey or 4 turkey cutlets cut in 1×2 inch strips @ 1 ½ lbs.
1 green bell pepper
2 medium onions in 8ths
4 celery ribs
2 tsp Soy Sauce
(1) 10oz can chicken broth – divided ¼ cup reserved (This is the Condensed found with the soups, rather than the 14 oz broths)
2 Tbs. butter
½ cup cream sherry
2 Tbs. cornstarch
½ cup walnut pieces – toasting optional
Salt and Pepper
½ lb cooked pasta – suggestions orzo or broad egg noodles
Melt butter in skillet over medium heat. If using raw turkey sauté first then add vegetables and sauté until soft .If using leftover add it with the sherry after the vegetables are soft. Add ¾ cup chicken broth and Soy sauce cover and simmer 8 min. Add sherry and cook 1 min more, add cornstarch dissolved in ¼ cup broth and cook 3 min., stirring constantly, until sauce thickens. Serve over pasta and garnish with walnuts.
NOTE; To toast walnuts- place on foil in 350 degree oven for 5 min.
BEEF STIR FRY: Serves 4
Leftovers from a roast would be excellent. Otherwise it’s advisable to start with raw meat. Cooking it, even to reheat when cut so thin, can toughen it and cause it to curl.
12 oz cooked beef, thinly sliced and cut across the grain into 1 inch x 2 inch strips If buying fresh meat choose a cut for broiling see chart
1 green bell pepper cut in julienne
1 red bell pepper cut in julienne
12 baby carrots cut in half lengthwise
1 large onion cut in julienne lengthwise
1 broccoli crown separated into floweret’s
Physical and unica-web.com lowest price levitra mental health is dependent on many restaurants for their dinner. For others, it can be embarrassing for people with viagra samples for sale this condition to talk about it openly and they end up suffering in silence. soft tadalafil Kamagra works the best with sexual excitation. Urologist will be able to help you learn canada viagra no prescription more about the screening process. 2 ribs celery in 1 inch diagonal slices
1 cup pea pods OR snow peas
1 small can water chestnuts sliced
4oz sliced fresh button mushrooms
1 Tbs. chopped fresh ginger OR 3 tsp powdered ginger
3 cloves garlic mashed OR 2 tsp garlic powder
1/8 tsp red pepper – if needed
1 Tbs. oil
1 Tbs. Soy Sauce
1 Tbs. Teriyaki Sauce
2 Tbs. Oyster Sauce OR Teriyaki Marinade
Heat the oil in a skillet (or wok if you have one) over medium heat. Add the meat and stirring constantly sauté only until it loses its red color. Remove to a plate. If using cooked meat, ignore this step. Add next 6 vegetables and sauté 2 min. Add the ginger, garlic and soy sauce and cook @ 2 min more, until vegetables are crisp tender. Add the optional choices and cook 1 min. Add the beef and marinade sauce and stir until sauce thickens and everything is heated through @ 1 min. If at any point the ingredients begin to dry and stick to the pan add a few drops of water. Remember to keep moving the ingredients around the pan all during the cooking time.
ROAST BEEF IN WINE SAUCE; Serves 4
2 Tbs. butter
2 Tbs. oil
1 medium onion sliced thin
2 cloves minced garlic or equivalent in jarred or powdered form
1 envelope beef bouillon granules
1 cup water
1 Tbs. cornstarch
¾ cup red wine
2 Tbs. brandy (or ½ tsp. extract)
1 tsp. tomato paste or Kitchen Bouquet if necessary for color
(1) 4oz can stems and pieces mushrooms—optional
Salt and Pepper to taste
8 thin slices cooked roast beef at room temperature
Melt butter in a skillet over medium heat. Sauté onion and garlic about 2 mins. Add everything else but the meat to the pan. Stir until thickened about 3 min. Add Kitchen Bouquet or tomato paste if needed for color. Plate meat and top with sauce. Serve at once. If meat can stand being more well done, warm it a minute in the pan before plating.
Now go out and enjoy yourself and try some of these recipes to make your life easier.
STUFFED PORTABELLAS: Serves 1 for dinner or 2 for lunch—SEE above
(2) 4 inch each Portabella caps
½ cup minced cooked turkey
½ cup stuffing
½ cup minced onion and celery
1 Tbs. of oil
1 cup gravy
Microwave the onion, celery and oil for two mins. or until soft. Mix with the stuffing and turkey. Pile half this mixture on each mushroom cap, and press to mold into a cone. Bake in a 350 degree oven for 20-25 mins. until mushrooms wilt and release their juices. Meanwhile, heat the cup of gravy. Plate the mushrooms on the gravy, and serve at once.
TURKEY HASH; Serves 2
2 cups minced cooked turkey
2 cups stuffing
½ cup minced onion and celery
¼ cup craisons
¼ cup gravy
¼ cup minced cooked sweet potatoes (optional)
2 eggs
Microwave the onions and celery on ½ heat for 1 min. to soften slightly. Mix all ingredients except eggs
