Archive for the ‘LEFTOVERS’ Category
Potato Pancakes
May 20, 2017 Lee
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Potato Pancakes

Sounds great, perfect use for leftover mashed potatoes.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Breakfast, Side
Cuisine American
Servings 8 patties

Ingredients
  

  • 4 cups cold mashed potatoes
  • 5 slices bacon
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 eggs, well beaten
  • 1/2 cup Cheddar cheese, shredded

Instructions
 

  • Place the bacon in a large, deep skillet, cook over medium high heat, turning occasionally, until evenly browned and crisp about 10 minutes. Remove the bacon slices, crumble, set aside. Leave the bacon drippings in the skillet.
  • Mix mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl, stir in the crumbled bacon and Cheddar cheese. Form the mixture into 8 patties.
  • Heat the bacon drippings over medium heat, fry the patties in the drippings until crisp on each side, about 4 minutes per side.
  • Serve as a side with chicken or beef main dishes, or as breakfast with a couple of eggs on top.

Notes

Low cost, even with the cheese.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,LEFTOVERS,POTATOES,SIDES
Bacon Mashed Potato Cheese Bombs
April 19, 2017 Lee
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Bacon Mashed Potato Cheese Bombs

Sounds interesting and may be worth a shot. This is a dish to prepare using leftover mashed potatoes. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer
Cuisine American
Servings 8 bombs

Ingredients
  

  • 2 cups mashed potatoes, chilled
  • bacon, as needed, 1 slice per bomb
  • 1 egg
  • 1/2 cup bread crumbs, OR make from a shortcut
  • Cheddar cheese, see Step 1
  • salt and pepper, to taste
  • wooden skewers, or toothpicks
  • cooking oil, as needed for drying
  • dipping sauces, as you desire

Instructions
 

  • The original recipe stated 'chunks' of Cheddar cheese, I think a safe bet would be to use a block of Cheddar and cut it into 3/4 inch cubes.
  • In a large bowl, mix together the mashed potatoes, egg, and salt and pepper. In a shallow bowl, add the bread crumbs.
  • Grab a small scoop of mashed potatoes and gently form that around a cube of Cheddar.
  • Roll the mashed potato ball in the bread crumbs to evenly coat it, then wrap a slice of bacon around the ball and fasten with a toothpick or wooden skewer.
  • Heat a deep heavy skillet with 2 inches of oil to near 180 C but not smoking. Fry the bombs in the hot oil until golden brown brown, drain on paper towels and allow to cool for several minutes.
  • Serve with sour cream or dipping sauces of your choice.

Notes

Low cost. Once I make these I will figure an accurate amount.
Shortcuts: Bread Crumbs, Sour Cream.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS,LEFTOVERS
Mashed Potato Mac & Cheese
April 4, 2017 Lee
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Mashed Potato Mac & Cheese

Sounds good! Not a cheap meal just based on the bacon and cheese used. I look forward to making this!
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 2-3 cups mashed potatoes
  • 2 cups Cheddar cheese, shredded, divided
  • 1 cup Parmesan cheese, grated
  • 1 tablespoon unsalted butter
  • 250 grams dry elbow macaroni, or shells
  • 1 cup bacon, cooked and crumbled
  • 1/4 cup spring onion, chopped
  • milk, as needed

Instructions
 

  • Preheat your oven to 180 C and bring a pot of water to a boil. Cook the pasta in the boiling water until just tender, drain and stir in the butter to prevent the pasta from sticking together. Cook and crumble the bacon.
  • Reheat mashed potatoes in your microwave or on the stove top. If potatoes are dry, add a little milk. Transfer to a large bowl for mixing. Fold in the Parmesan cheese, bacon, and 1 cup of Cheddar cheese and stir to combine.
  • Gently fold in noodles until just incorporated then pour mixture into a greased 9x9 baking dish and top with remaining Cheddar cheese.
  • Bake for 10-15 minutes or until cheese topping is bubbling and golden brown. Remove from oven and sprinkle with green onions.

Notes

The bacon and cheese would be the only thing expensive here. Figure maybe two 200 gram packs for 260 Baht, and for the Cheddar cheese, 1 block of 250 grams is 180 Baht, and the Parmesan about 200 Baht. For 6 servings, this is about $3.14 per serving, costly for a leftover meal but does sound good for a once in a while dish.
Provided courtesy of good friend, Stephen Connell.
United States.
* High Cost $1.51+ per Serving,LEFTOVERS,Pasta - Mac & Cheese
Mashed Potato Pie
March 8, 2017 Lee
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Mashed Potato Pie

This sounds really tasty as a side dish with meatloaf or a roast chicken or turkey. This is what I call a Leftover dish, using left over mashed potatoes, even the cottage cheese can be from a previous meal. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side
Cuisine American
Servings 8 servings

Ingredients
  

  • 2 cups mashed potatoes, leftovers are perfect, room temp
  • 2 eggs
  • 1/4 cup Cottage cheese, OR make from a shortcut
  • 1/4 cup sour cream, OR make from a shortcut
  • 2 spring onions, chopped, white and green
  • 2 slices bacon, chopped, fried crisp
  • 1/4 teaspoon garlic powder
  • 1/2 cup Cheddar cheese, shredded

Instructions
 

  • Preheat your oven to 190 C. Lightly butter a baking dish.
  • In a mixing bowl, beat the eggs and add in the cottage cheese and sour cream. Stir to combine and add the potatoes and remaining ingredients. Mix together well and pour into the baking dish.
  • Bake for 20 minutes on the center rack, then move the dish to the upper rack and cook for another 6-7 minutes or until it begins to get golden brown. Let sit for a couple minutes before slicing, serve as a side.

Notes

Low cost.
Shortcuts: Cottage Cheese, Sour Cream.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,LEFTOVERS,POTATOES,SIDES
French Onion Dip Sandwiches II
February 6, 2017 Lee
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French Onion Dip Sandwiches II

This is a Leftover recipe and is quick and easy. Think left over roast beef, toasted rolls, and au jus for dipping. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 0

Ingredients
  

  • beef roast, leftover
  • sandwich rolls, toasted
  • 1 packet au jus mix, OR make from a shortcut

Instructions
 

  • Prepare the au jus either from the packet instructions OR by using the shortcut on this site.
  • While that is heating up, heat the left over roast beef up in a microwave then slice thinly. Toast the sandwich rolls to your liking.
  • Pour the hot au jus in a bowl for dipping, load up a roll with roast beef and enjoy.

Notes

Low cost as the roast beef is already paid for from a previous meal.
Shortcut: Au Jus Substitute.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,5 Ingredients or Less,BURGERS & SANDWICHES,LEFTOVERS
Bean Burritos
December 19, 2016 Lee
1 Comment

Bean Burritos

This is a Leftover meal using the BBQ Beans & Weenies recipe on this site. You will need bacon and cheese, your choice. I made these on 18 Dec 2016 and they are good, and very filling. The ingredients listed have no set quantities, this is a make with what you have on hand.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Main Dish
Cuisine American
Servings 0

Ingredients
  

  • leftover BBQ Beans & Weenies
  • bacon, use 2-4 strips per burrito
  • cheese, shredded, Cheddar, Edam, Mozzarella all work well in this
  • flour tortillas, 8 inch or 12 inch will work well

Instructions
 

  • Heat the beans and weenies in a pot. Fry up some bacon till crispy, figure 2-4 slices per burrito. Shred some cheese. Now you are almost ready to put these together.
  • In a hot skillet, no oil, heat a tortilla for a 30 seconds to a minute on each side to warm up.
  • Lay tortilla on a plate or flat work surface and add bacon, 2-4 strips.
  • Then add a scoop or so of beans and weenies.
  • Top with cheese of your choice.
  • Roll up and place on a plate and serve.

Notes

Low cost overall. Think leftovers, so use bacon, cheese, chopped bell pepper, lettuce, sour cream, etc.
Main recipe used: BBQ Beans & Weenies.
My own recipe.
* Best Value $1 or Less per Serving,5 Ingredients or Less,LEFTOVERS
Bacon Wrapped Pulled Pork Pineapple
November 11, 2016 Lee
4 Comments

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Bacon Wrapped Pulled Pork Pineapple

Just as the name states, this is a pineapple, filled with pulled pork and BBQ sauce, wrapped in bacon, and grilled. No quantities are given except you do need one whole pineapple to start with. You can make this with shredded chicken and BBQ sauce as well. I list this in the Leftover section as well since there is no need to make pulled pork just for this, a pineapple is not that big, but also consider friends and family, you may want to start with 2 pineapples. Photo courtesy of Ed Crean. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe Pin Recipe
Course Main Dish
Cuisine American
Servings 0

Ingredients
  

  • 1 pineapple
  • BBQ pulled pork, OR BBQ pulled chicken, cooked, so plan ahead
  • BBQ sauce, OR make from a shortcut
  • bacon, as needed to wrap the pineapple

Instructions
 

  • Light your grill, think charcoal and get an even bed of coals going. Move the coals or lift the grate to prevent burning the bacon, no need to cook the bacon like in a frying pan.
  • Cut the top off the pineapple, peel then slice in half lengthwise. Remove the core. With the pineapple sides lying on their sides, fill one piece, heaping with either pulled pork and BBQ sauce or pulled chicken and BBQ sauce, place the other pineapple piece on top and secure the two together with skewers or kitchen twine, then wrap with bacon, amount is up to you.
  • Place this on your heated grill and cover, turn the pineapple occasionally to cook all the bacon but do not burn it. When the bacon is done, set the pineapple on a platter and slice and let people dig in. Serve with your favorite BBQ sides such as corn on the cob, potato salad, etc.

Notes

No pricing for this but I will list this is low cost since you would likely use leftovers to make this.
Shortcuts: BBQ Sauce, Pulled Pork, Pulled Chicken.
Recipe inspired courtesy of good friend, Walt Chesman.
United States.
Photo courtesy of Ed Crean.
United States.

* Best Value $1 or Less per Serving,5 Ingredients or Less,GRILLED / BBQ / SMOKER,LEFTOVERS
Cheesy Italian Chicken Pot Pie
November 10, 2016 Lee
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Cheesy Italian Chicken Pot Pie

This sounds really good, but because of the cheese used, this is not a low cost meal. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 1/2 cups chicken, breast or thighs, or both, cooked and chopped, or even turkey
  • 2 cups Mozzarella Cheese, shredded, this is one 200 gram block, divided
  • 1/3 cup Parmesan cheese, grated
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1 cup tomato sauce, OR make from a shortcut
  • 1/2 cup Bisquick Mix, OR make from a shortcut
  • 1 cup milk
  • 1/4 teaspoon pepper
  • 2 eggs

Instructions
 

  • Preheat your oven to 205 C and either butter a pie dish (glass would be best) or use a cooking spray or shortcut for that.
  • Mix the chicken, 1/2 cup of the Mozzarella cheese, the Parmesan cheese, salt, oregano, basil, garlic powder, and tomato sauce, then spoon into the prepared pie dish and smooth that into an even layer.
  • In a separate bowl, stir Bisquick, milk, pepper, and eggs until well blended. Pour over chicken mixture. Bake uncovered for 35 minutes. Sprinkle with remaining mozzarella cheese then bake for 5 more minutes. Allow to rest for 10 minutes before slicing. Serve.

Notes

Chicken will cost about 60 Baht/kilo, for 1 1/2 cups, use about 3 chicken breasts or a combination of breasts and thighs, or leftover chicken or turkey which would be ideal and lower cost. The Mozzarella cheese will cost 142 Baht for one block of 200 grams, shredded that is about 2 cups. For the Parmesan cheese, this will cost about 100 Baht. For 6 servings, this is about $1.48.
Shortcuts: Tomato Sauce, Bisquick Mix, Non Stick Cooking Spray.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,CHICKEN & TURKEY,LEFTOVERS
Easy Chicken Pot Pie
November 9, 2016 Lee
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Easy Chicken Pot Pie

Since I was a little kid, pot pies were regular items at dinner time, they were cheap, mass produced, and available in every store. So to get away from the mass produce pot pies, I have several pot pies listed, one is even cooked in a slow cooker. This is another variant of a baked pot pie, with no pie crust needed. This one states chicken but turkey would be really good too, think leftovers for the meat. I look forward to testing this out for sure. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 2 cups chicken, breast or thighs, cooked and chopped, or even turkey
  • 1 tablespoon butter
  • 1 onion, diced
  • 1 cup frozen peas and carrots
  • 1 can condensed cream of chicken soup, OR make from a shortcut
  • 1/2 cup chicken stock, fresh or from powder
  • 1/2 teaspoon Lawry's Seasoned Salt, OR make from a shortcut
  • 1/4 teaspoon black pepper
  • 1 1/2 cups Bisquick Mix, OR make from a shortcut
  • 1 cup milk
  • 1/4 cup butter, melted, this is 1/4 of a standard block

Instructions
 

  • Preheat your oven to 180 C and get out a 9 in pie dish, glass would be perfect, and lightly butter that.
  • Heat a non stick pan with the 1 tablespoon of butter and cook the onion for 5 minutes over medium heat, then add in frozen peas and carrots, chicken, soup, chicken broth, Lawry's seasoned salt, and the black pepper. Mix well then pour into your prepared pie pan. Stir together the Bisquick mix and milk and pour over the casserole. Drizzle the melted butter over the top and bake for 30-35 minutes. Serve.

Notes

If you use leftover chicken or turkey, and make the shortcuts, this is truly a low cost dish to prepare. Using chicken breasts bought specifically for this go with 3-4 breasts or go with thighs, or a little of each for both dark and white meat in the pie. One kilo of breasts is about 60 Baht, I will use that figure. Everything else is minimal or on hand. For 6 servings, this is about 30 cents per serving.
Shortcuts: Condensed Cream of Chicken Soup, Lawry's Seasoned Salt, Bisquick Mix.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,LEFTOVERS
Classic Club Sandwich
October 15, 2016 Lee
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Classic Club Sandwich

A Classic Club Sandwich is a double decker sandwich with fillings consisting of mayo, lettuce, tomato, bacon, chicken (or turkey), that's it, nothing more. This recipe is a guide only and no pricing will be given for this, think leftover roast turkey or chicken. This would be great for a good sandwich for lunch or a light dinner, or even making many for a group of friends over to watch a sports game. Variants to the Classic Club are listed in the Recipe Notes section.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Lunch, Main Dish
Cuisine American
Servings 1 sandwich

Ingredients
  

  • 3 slices white bread
  • mayo, as needed
  • bacon
  • lettuce leaves, as needed
  • tomato slices, as needed
  • chicken, cooked and sliced, or turkey, as needed
  • salt and pepper, to taste

Instructions
 

  • Get your tomato sliced, some leaves of lettuce pulled off the head, then fry up your bacon, figure 4-6 slices per sandwich. and while the bacon is frying, slice up some cooked chicken or turkey, roasted would be preferred but is not a show stopper. When the bacon is nearly done, toast the 3 slices of bread but let them cool for a few minutes before you start building the sandwich.
  • Lay the 3 slices of toasted bread out in a row, spread some mayo on each slice. On EACH of the first two slices, place 2 or so lettuce leaves, crossing each layer, keep it neat, no stuff hanging over the sides of the bread, then place some tomato slices to cover the lettuce, season with salt and pepper to your liking. Now place 2-3 slices of crispy fried bacon over the tomatoes, again, no sloppiness, break up the bacon nothing hanging out, then place some sliced chicken or turkey over the bacon, season with salt and pepper to your liking.
  • Pick up the first slice of bread and set that on top of the second one, now pick up the third slice and place that third slice, mayo side down on the top, almost done.
  • Insert a long tooth pick or cocktail skewer in each place where you see the red dots, then after that, cut the sandwich along where you see the dashed lines, cut the sandwich in half, then cut each half in half, done. Serve with a pickle and some potato chips or fries, you have a lunch or light dinner.

Notes

No prices given as a lot depends on quantities of ingredients used. Over all, it is very minimal in cost.
Variants. These will change the cost per sandwich but is minor.
Breakfast Club - Bottom slice: fried egg, 2-3 slices of fried bacon. Middle slice: tomato slices topped with lettuce leaves.
Ham Club - Replace the bacon with several slices of ham on bottom and middle slices of bread, everything else is the same.
Ham & Cheese Club - Replace the bacon with several slices of ham and some real slices of Cheddar or Swiss cheese on bottom and middle slices of bread, everything else is the same.
Avocado Club - Add avocado slices on top of the chicken or turkey on the bottom and middle slices of bread, everything else is the same.
Roast Beef Club - Replace the sliced chicken or turkey with a good portion of thinly sliced roast beef, everything else is the same. A great way to use up left roast beef!
Ok, you get the idea.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,BURGERS & SANDWICHES,LEFTOVERS