Archive for the ‘LEFTOVERS’ Category
Soy Sauce Fried Rice
May 28, 2018 Lee
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Soy Sauce Fried Rice

This comes from a good friend in China and this sounds really tasty. On my to cook list.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Lunch, Main Dish
Cuisine Chinese
Servings 2 servings

Ingredients
  

  • 1 cup fresh shrimp, peeled, deveined, tail removed
  • 4 cups leftover rice
  • 2 eggs, beaten
  • 1 tablespoon light soy sauce
  • 1 1/2 teaspoons dark soy sauce
  • pinch salt
  • 3 tablespoons cooking oil, divided
  • 1-2 cups cabbage, shredded, optional

Instructions
 

  • Heat up 1 tablespoon of oil in a wok or large non stick pan, when hot, add the shrimp and fry until pink then remove the shrimp.
  • Add remaining oil to the pan, when hot, pour in the beaten eggs, cook and scramble the eggs breaking them up as the cook.
  • When the eggs are just cooked, add the rice, shrimp, cabbage (if using), soy sauces, and a pinch of salt. Stir fry well to coat everything with the soy sauces.
  • Serve.

Notes

Low cost.
This recipe for Soy Sauce Fried Rice is from China Sichuan Food.
* Best Value $1 or Less per Serving,: CHINESE,LEFTOVERS,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Chicken Noodle Soup Casserole
April 26, 2018 Lee
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Chicken Noodle Soup Casserole

This comes from a good friend and is perfect way to use leftover chicken noodle soup and vegetables. On my to cook list after I make a pot of homemade soup 🙂
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • chicken noodle soup, homemade, leftover
  • peas, leftover
  • 2 tablespoons all purpose flour
  • 2 tablespoons butter
  • 1 cup milk
  • 1-2 cups Parmesan cheese, shredded

Instructions
 

  • Preheat your oven to 180 C (350 F).
  • If the soup is really soupy, remove some of the broth. This recipe is assuming you have a good amount of homemade soup left over. Add the soup and the peas to a casserole dish or a 9x13 baking dish or even a 7x11 baking dish if you have less soup.
  • Make your roux by melting the butter in a sauce pan then whisking in the flour, cook, while whisking, until it starts to turn a golden brown, then slowly whisk in the milk. Whisk until the roux is smooth.
  • Pour the roux into the baking dish and mix with the soup and peas. Top with Parmesan cheese as you desire.
  • Bake for 30 minutes, serve and enjoy.

Notes

Low cost as the soup and peas are paid for.
Variants: 1. Use peas and carrots in place of just peas.
Provided by good friend, Michelle (Percey) Butman and her original recipe is here.
United States.
* Best Value $1 or Less per Serving,CASSEROLES,LEFTOVERS
______ & Gravy
December 13, 2017 Lee
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______ & Gravy

You fill in the blank with a meat of choice, can be leftovers or bought purposely for this recipe. I like simple dishes that come together quickly, and can be changed numerous ways. This is a base recipe that you can can tailor to make your own specialty. This can be a side dish over rice, or a main dish over pasta, mashed potatoes, or biscuits.
Print Recipe Pin Recipe
Course Main Dish, Side
Cuisine American
Servings 2 servings

Ingredients
  

For the Concept

  • 500-700 grams meat
  • 2 cups gravy, OR make from a shortcut
  • 100-200 grams pasta, rice or mashed potatoes or biscuits

For Seasoning

  • ground sage, to taste
  • salt and pepper, to taste
  • celery seed, to taste

For Additional Ingredients

  • onion, diced
  • garlic, smashed and minced
  • mushrooms, sliced or chopped

Instructions
 

For the Meats - Pick One

  • Think simple items that are cooked or can be cooked up quick. Chicken Hearts, Chicken Livers, Chicken Gizzards, Sausage, leftover roast chicken, leftover beef pot roast, leftover pork loin.
  • Cook fresh meats in a non stick skillet with a splash of olive oil along with a diced onion and several cloves of mined garlic and mushrooms if using those. Drain and set aside.
  • For leftover meats, cube or shred, your preference. Saute a diced onion and several cloves of garlic in a non stick pan with a splash of olive oil. When the onion is translucent, add mushroom if using, then add the cubed or shredded leftover meat and saute until heated through. Drain and set aside.
  • For sausage, bulk or sliced would work well with a milk gravy.

For the Gravy - Pick One

  • Gravy can be from a homemade mix, from a gravy packet, or from the drippings in the pan when using fresh meats. I use packets or from a homemade mix. Your choice.
  • Chicken giblets and leftovers obviously pair up with chicken gravy. Beef with beef gravy, and pork with pork or chicken gravy. Sausage would pair nicely with a milk gravy.
  • For 2-3 servings, go with 2 cups of gravy, either 2 packets, 2 cups worth from a homemade mix, or you can make in the pan with the drippings.
  • Once the gravy is made, add the cooked or heated up meat of choice.

For the Seasoning

  • After the meat of choice is added to the gravy and mixed, taste and add salt and pepper as desired. For the chicken giblets, sage and celery seed works very well, for two cups of gravy I used 1/2 teaspoon of sage and 1/4 teaspoon of celery seed.
  • White pepper can be used in place of black pepper. Any herbs of choice can be used, like rosemary, thyme, parsley, coriander. Totally up to your preference.

For Serving - Pick One

  • Rice, small amount for a side dish or a large amount for a main dish.
  • Pasta, can be spaghetti, egg noodles, fettuccine, macaroni, small shells, spirals, totally your preference.
  • Potatoes, mashed would be my first choice, boiled and fried potatoes also work.
  • Biscuits, think milk gravy with sausage. And additional option for this would be a fried egg or two on top.

Example: Chicken Hearts & Gravy

  • Trim and cut the hearts, 500 grams (1 lb) in half. Saute until just cooked through. Season with salt and pepper as desired while sauteing.
  • Prepare 1 cup of Chicken Gravy.
  • Drain the fat from the pan and add the hearts to the gravy. Simmer for 1-2 minutes, season with salt and pepper as desired. Serve over rice, with pasta, a pasta salad, you get the picture.

Notes

Cost is dependent on if you are using fresh meats specifically for this dish or using leftovers.
Shortcut: Gravy Mix.
Based on making Chicken Hearts & Gravy, Lee Thayer.
Thailand.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,LEFTOVERS
Completely Loco Moco
November 30, 2017 Lee
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Completely Loco Moco

This is spin on the standard Hawaiian fast food Loco Moco, this is a simple recipe and uses leftover meat.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 3 tablespoons butter
  • 3 tablespoons all purpose flour
  • 1 teaspoon Worcherstershire sauce
  • 2 cups beef stock, fresh or from powder
  • salt and pepper, to taste
  • leftover cooked beef, pork, chicken
  • 4 eggs
  • 4 cups cooked rice

Instructions
 

  • Melt butter in saucepan over medium heat. Add flour and whisk until mixture becomes a dark brown color, 6 to 8 minutes. Add the Worcestershire sauce and whisk for about 1 minute. Add beef stock and salt, and pepper to taste and bring to a boil. Reduce heat and cook until sauce is thickened, about 20 minutes. OR just prepare a packet or two of gravy mix and use that.
  • While the gravy is thickening, chop the leftover meat you have on hand, beef, pork, chicken, or any combination. Add to a hot skillet and saute to heat the meat through, add the cooked rice and mix in, saute until meat and rice are hot.
  • Fry the eggs sunny side up in another pan.
  • To plate, divide the rice and meat mixture between 4 plates, pour on some gravy, place a fried egg on top, serve.

Notes

Low cost since using left over meat.
Inspired by Jerry Juliana.
United States.
* Best Value $1 or Less per Serving,LEFTOVERS
Turkey or Chicken Noodle Soup
October 30, 2017 Lee
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Turkey or Chicken Noodle Soup

This is a from a good friend and it sounds wonderful, I really like the addition of the potatoes. This recipe as listed is for using leftover turkey or chicken, which is perfect, especially with a leftover turkey. If you wish to make this with fresh chicken, or even turkey legs or wings, use the fresh meat to make the broth with trinity (carrot, onion, celery) first, then proceed as this is written. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 10 servings

Ingredients
  

  • 500 grams turkey or chicken, shredded or chopped
  • 8 cups broth, chicken or vegetable, low salt
  • 7 cups water
  • 1 tablespoon sea salt, or 1 teaspoon table salt
  • 6 medium potatoes, diced
  • 3 medium carrots, diced if big, sliced if medium or small
  • 1/2 cup dry spaghetti, broken into 1 inch pieces
  • 2 stalks celery, finely diced
  • 1 medium onion, finely diced
  • 3 tablespoons olive oil
  • 2 bay leaves
  • 1 teaspoon Mrs. Dash Seasoning, OR make from a shortcut
  • 1/2 teaspoon black pepper

Instructions
 

  • I boiled 5 chicken quarters, separated, and made the broth for this soup. Here is the chopped leg and thigh meat, fork tender and juicy.
  • Add the broth and water to a large pot and the salt, note the differences between sea salt and table salt as well. Add the potatoes and bring to a boil and cook for 10 minutes.
  • For the carrots, if using large Thai carrots, only need two, go ahead and dice those, if using the slender carrots like in the US, slice those into rings and add them to the pot once the water is boiling. Add the bay leaves as well. Add the broken pasta to the pot.
  • Heat a large non stick pan on medium heat and add the olive oil, when hot, add the celery and onion, saute until golden and soft then add to the soup pot with the soup.
  • Add the chicken or turkey meat to the pot, also add the Mrs. Dash seasoning and black pepper. Taste and adjust salt and pepper to your desired liking.
  • Simmer the soup until the potatoes and carrots are tender.
  • Ladle into bowls and serve.

Notes

For a leftover dish, this is low cost as the turkey or chicken is already paid for in another recipe. If using fresh chicken to make a chicken soup, still low cost for 10 servings.
Shortcut: Mrs. Dash Seasoning.
This recipe for Turkey Noodle Soup is from Natasha's Kitchen.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,LEFTOVERS,SOUPS, STEWS, CHILI
Bubble & Squeak
October 19, 2017 Lee
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Bubble & Squeak

This is a British term and is intended to use leftover cabbage and other vegetables, and meat from a Sunday Roast, pan fried and mixed into the leftover mashed potatoes. A good friend of mine in the US told me what his wife did with the leftover cabbage and pasta from a meatloaf dinner they enjoyed, she took the leftover cabbage and pasta, added some chopped veggies, some chicken broth and potatoes, and the first thing that popped into my mind was Bubble & Squeak. You can make patties out of this and fry on each side or just cook everything in a pan to get a crispy crust as you mix and cook it, like a hash. Can be a breakfast side, lunch, or dinner. There is no servings or times listed, nor quantities for ingredients, this is a true make with what leftovers you have, can be a side dish or a main.
Print Recipe
Course Main Dish, Side
Cuisine European
Servings 0

Ingredients
  

  • cold mashed potatoes, or crushed roasted potatoes

Leftover Veggies and Meat you can use

  • cabbage
  • carrots
  • peas
  • Brussels sprouts
  • green beans
  • parsnips
  • turnips
  • cauliflower
  • broccoli
  • roast beef, chopped
  • roast chicken, chopped
  • roast pork, chopped

Instructions
 

For a Whole Pan

  • Heat a large heavy pan on medium heat and add some vegetable oil.
  • Mix the leftover veggies into the mashed potatoes or crushed roast potatoes, add to the heated pan and spread out to an even layer. Allow to cook until crispy on the bottom, then flip or just mix it up with a spatula to get more crispy parts to it.
  • Serve as a side or a main, depending on how much you have. Main with a fried egg or two on top sounds very good.

For Patties

  • Heat a large heavy pan on medium heat and add some vegetable oil.
  • Mix the leftover veggies into the mashed potatoes or crushed roast potatoes and shape into patties, fry on both sides to crisp them up golden brown.
  • I would serve these as a side at breakfast or with pasta for a dinner.

Notes

Low cost since you are using leftovers.
Inspired by Hans Schmidt.
United States.
* Best Value $1 or Less per Serving,LEFTOVERS
Beef on Weck
August 28, 2017 Lee
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Beef on Weck

This is a popular sandwich in New York state, particularly in the Buffalo area. The name comes from the type of roll, or rather what is added to a Kaiser roll to make a Kummelweck roll, This is also a leftover dish since you are using roast beef.
Print Recipe
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Course Lunch, Main Dish
Cuisine American
Servings 1 sandwich

Ingredients
  

  • 1 Kaiser roll
  • pinch coarse salt, be generous
  • pinch caraway seeds, be generous
  • egg, beaten (egg wash)
  • roast beef, thinly sliced, as much as you like
  • au jus, OR make from a shortcut
  • prepared horseradish
  • 1 pickle spear

Instructions
 

  • Warm your oven to 65 C / 150 F.
  • Slice the kaiser roll in half. Brush the top with the egg wash, then sprinkle the caraway seeds and coarse salt on top. Be generous with the salt and seeds.
  • Place both parts of the roll in the oven for 3-4 minutes.
  • Heat the au jus on the stove or microwave to just under a simmer.
  • When the rolls are warmed, remove from the oven, spread some au jus on the cut side of the top part of the roll, or you can just dip the top into the au jus, do not dunk the whole top in, you just want to coat the cut part.
  • Optional, if the roast beef seems a bit dry, go ahead and dip that into the au jus as well.
  • Pile on the roast beef on the bottom of the roll, add a heaping spoon of horseradish on top of the beef, cover that with the top part of the roll, serve with a pickle spear.

Notes

Low cost as this is mainly a leftover type sandwich.
Shortcut: Au Jus.
Inspired by good friend, Jerry Collins.
United States.
* Best Value $1 or Less per Serving,BURGERS & SANDWICHES,LEFTOVERS
Pulled Pork Green Chile Cheese Melt
July 20, 2017 Lee
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Pulled Pork Green Chile Cheese Melt

This would be a leftover meal for sure to use up pulled pork and any roasted green chilies. Since this is a thicker sandwich, key is to cook slower to keep the bread from over toasting, unless you have heated up the pulled pork to pipping hot just prior to making the sandwich.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Lunch, Main Dish
Cuisine American
Servings 1 sandwich

Ingredients
  

  • 1/2 tomato, diced
  • 1/4 cup grean chili, roasted, skinned, seeded, diced
  • 2 slices bread
  • 2 tablespoons butter, softened
  • 1/2 cup pulled pork
  • 2 slices Cheddar cheese, or of your choice

Instructions
 

  • Spread butter on one side of each piece of bread. Heat a non stick skillet medium low heat. Add remaining butter to the skillet and one slice of bread, butter side down, then add one slice of cheese, half the green chili and half of the diced tomatoes, then add the pulled pork, the other half of the green chili and tomatoes, and top with the second slice of cheese, and the second slice of bread, butter side up.
  • Keep an eye on the sandwich, when the bottom slice of bread is toasted and the cheese beginning to melt, carefully flip the sandwich and toast the other side.
  • When the cheese is melted and bread is toasted, remove from the skillet, cut in half and serve.

Notes

Low cost.
Provided courtesy of good friend, Jerry Juliana.
United States.
* Best Value $1 or Less per Serving,BURGERS & SANDWICHES,LEFTOVERS
Chicken Hearts & Livers
July 3, 2017 Lee
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Chicken Hearts & Livers

Lee
This is a leftover meal, meaning leftover chicken hearts, livers, potatoes, and any sides from other meals. Low cost and cleans out the fridge or freezer. My wife makes several Thai dishes from chicken hearts and livers, she was kind enough to leave me a few to make a leftover dish, and I had the boiled potatoes and carrot on hand as well, leftover from a previous meal.
Print Recipe Pin Recipe
Course Main Dish
Cuisine American
Servings 0

Ingredients
  

  • chicken hearts
  • chicken livers
  • boiled potatoes
  • carrots, sliced
  • ½ can evaperated milk

Instructions
 

  • Heat the potato and carrots or vegetables of your choice (or leftovers) in a pot of simmering water or steam them.
  • While the vegetables are heating, in a large pan, heat a splash of olive oil, when hot, add the hearts and livers, mix them and make sure they are cooked through.
  • When just cooked through, add the evaporated milk and simmer until you get a slight thickening.
  • Spoon the gravy over boiled potatoes, mashed potatoes, or even pasta,

Notes

Low cost as everything was bought for other dishes.
Variant: 1. Use any leftover vegetable for the side dish.
* Best Value $1 or Less per Serving,5 Ingredients or Less,Chicken - Giblets,LEFTOVERS
Bacon Egg & Cheese Fried Rice
June 6, 2017 Lee
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Bacon Egg & Cheese Fried Rice

Sounds good, can be changed at will to make it a different dish each time, such as two fried sunny side up eggs instead of the omelet, with and without cheese, etc.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 5 strips bacon, cut into 1/2 in pieces
  • 1 small onion, diced
  • 4 cloves garlic, smashed and minced
  • 3 cups cooked rice, leftover rice would be perfect
  • 3 spring onions, chopped, white and green
  • 2 tablespoons unsalted butter, room temperature
  • 2 tablespoons soy sauce
  • 2 eggs
  • 1 tablespoon milk
  • 1 cup Mozzarella Cheese, shredded
  • salt and pepper, to taste

Instructions
 

  • Cook the bacon in a pan until crispy, remove from the pan leaving the fat in the pan.
  • Same pan, add the onion and garlic and cook in the bacon fat until translucent, about 1 minute. Add the cooked white rice, bacon and chopped spring onion (reserve a tablespoon of spring onion and bacon for garnish). Mix together, then add the butter, soy sauce, salt and pepper to taste. Mix together, then set aside.
  • Mix eggs and milk together in a small bowl. Heat another pan with a splash of oil. Add the egg mix to pan. Sprinkle mozzarella on top and cover with a lid until cheese is melted and the flat omelet is cooked through.
  • Place the fried rice on a plate, and add the egg omelet on top of the rice. Garnish with the reserved spring onion and bacon. Dig in and enjoy.

Notes

With the cheese, this is about $1 per serving, without cheese, much lower cost.
Variants: Replace the omelet with two sunny side up eggs, add chopped bell pepper, use ground beef, pork, chicken, or even breakfast sausage in place of the bacon, you get the idea.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,EGGS - ALL,Eggs - Chicken,Eggs - Duck,LEFTOVERS