|
As a young child, there was never leftovers in our home. We
were lucky if there was enough to fill all of the tummies at
our table. So, when I married, I vowed to always cook enough
to fill the bellies of my family and guests. I am sure those
bellies have been full over the years, but my fridge has also
been full -- full of leftovers because I tend to always cook
too much.
When you frequently have leftovers in your refrigerator, you
have three options. One choice is to learn to not cook too much
food so you won't have the leftovers. The second choice is to
continue to have leftovers, but regularly throw them out because
no one wants to eat them. A third option is to find ways to
creatively use up those leftovers in other meals. For the past
14 years of my marriage I have went with option three. I cook
extra food fairly regularly and have learned how to use up all
of the excess.
Here are some ideas:
COOKED RICE: If you have enough leftover rice, you can make a
wonderful rice pudding or fried rice. If you have a small amount,
mix it into ground beef for your next meatloaf or into your
meatballs. You can also add it to canned soup, such as cream of
tomato, or mix it into a salad.
PASTA: Heat leftover pasta in a pan with some butter or margarine
and parmesan cheese...delicious side dish!
MEATLOAF: Crumbled meatloaf can be used in any meal calling for
cooked ground beef, such as tacos.
BAKED BEANS: This summer I made a large batch of homemade baked
beans for a family get-together, and I had quite a bit of leftovers.
To makeover the baked beans, I put them in the crockpot with 1 lb.
of cooked ground beef, a large can of crushed tomatoes, and chili
seasoning to make chili.
BREAD: If your bread is getting a little stale, consider letting
it dry out to make your own breadcrumbs. Another option is to
make french toast with day-old bread. Just follow your usual recipe,
and then place the french toast on a cookie sheet and "flash freeze"
in your freezer. When frozen, remove and place in a freezer-suitable
container for easy breakfast any morning.
HAMBURGER/HOTDOG BUNS: Do you have just one or two buns left in
the package? Freeze them each time you do, and when you have several
saved up, make cheesy toast with them. Just remove them from the
freezer, let them thaw slightly (no need to be fully thawed),
separate the top from the bottom, spread with soft margarine or
butter and top with parmesan cheese. Broil until lightly brown in
your broiler.
ROAST: Leftover roast can be used in a variety of ways, but my
favorite way is to cook it in a crockpot with seasonings until you
are able to shred it. I then use it to make shredded beef tacos.
STEAK: Much like the roast above, I enjoy using leftover steak by
slicing it very thin, cooking it in a pan with sliced green bell
pepper and onion, adding some fajita seasoning and making fajitas.
BAKED POTATOES: Never waste your extra baked potatoes! If you only
have one or two, they are excellent cut up and fried in a pan. If
you have several extras, cut them in half lengthwise and scoop out
the pulp. Place the potatoe pulp in a bowl and add any of the
following until light and fluffy: milk, margerine/butter,
shredded cheese, cheddar cheese soup, chives, bacon, sour cream.
Place the mixture back into the potatoe shells and top with additional
shredded cheese, if desired. Place in oven until hot for yummy twice
baked potatoes. If you prefer, freeze your twice baked potatoes in
the freezer for a meal another day.
Still want another option?
Leftover baked potatoes are perfect for making Baked Potato Soup:
- 1 stick butter
- 1 small onion, chopped
- 1/3 cup flour
- 2 cups water
- 2 cups chicken stock
- 1 1/3 cups potatoe flakes
- 2/3 cups milk
- 2/3 cups heavy cream
- 3 medium potatoes (baked)
- Salt and pepper to taste
Optional toppings: shredded cheddar cheese, crumbled bacon,
Saute' onions in butter and add flour, stirring constantly. Add water
and chicken stock and keep at medium heat. Set aside. To onions mixture
add potatoe flakes, milk, and heavy cream; let simmer. Cut baked
potatoes into bite sized chunks, add to soup and heat until all
ingredients are heated. Add salt and pepper as desired. Serve topped
with cheese and bacon, if desired.
MASHED POTATOES: Mashed potatoes can easily be madeover. Here is a
page full of dessert recipes that use leftover mashed potatoes:
http://www.practicalkitchen.com/frugal/mashed_potato_desserts.shtml
TURKEY OR CHICKEN: Leftover turkey and chicken is one of the most
versatile leftovers. By using just meat (removing bone and skin),
you can make sandwiches with the meat sliced, chicken or turkey salad
sandwiches, or even make enchiladas or tacos. I have also made a
delicious turkey/chicken noodle soup by boiling the bones that still
have some meat left on them. I carefully remove all of the bones, and
then add carrots, onion, peas, and potato and cook until tender. Add
egg noodles and cook until done.
STALE CEREAL: Just about any cereal, even Capt. Crunch, can be used to
coat chicken. Just crush the cereal well, dip your chicken pieces in
an egg wash, and roll in the crushed cereal. Bake according to your
favorite oven baked chicken recipe.
HAM: About once or twice a year, our family enjoys a nice ham for dinner.
We always have leftovers, most of which get used on sandwiches, but I
always save some of the ham for a casserole and/or my Split Pea Soup:
- 1 lb. dry split green peas
- 2 quarts of water (8 cups)
- 1 large onion, chopped
- 2 carrots, peeled and coarsely copped
- 1 tsp. salt
- 2 cups ham, chopped
Rinse and drain peas. Combine with ingredients in pot. Bring to boiling;
reduce heat. Cover and simmer on low heat for 1 hour or until nearly
smooth, stirring occasionally. Makes 8 servings.
|
