Tag Archives: leftovers

Shepherd’s Pie my way

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As you can see in a post prior to this, I had recently made a large amount of mashed potatoes & cauliflower. I had quite a bit left over, so I was browsing some of my favorite recipe web sites for ideas. I wanted to make pierogi (I am slovak & polish you know) but I was out of eggs (used my last one in my breakfast BELT recipe!) so I couldn’t make the dough.
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Then I stumbled across this recipe for “Italian Irishman’s pie” on Allrecipes.com. It used sausage instead of beef in shepherd’s pie. Since I had a pack of Johnsonville Cheddarwurst Brats in the freezer, I figured this could work. So with what I had on hand, I pared it down to serve two (since a large amount of food almost always goes to waste) and gave it a try. It came out pretty tasty!
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Ingredients:
2 brats, sliced thin (reserve the drippings)
2 tbsp flour
1/2 cup water
1/4 cup cream or milk
Salt & pepper
1/2 zucchini, diced
1/2 yellow squash, diced
1/2 onion, diced
1 – 2 cups mashed potatoes
Optional: 2 slices cheese, or 1/2 cup shredded cheese
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Step 1: Cook the brats until they’re done, put into a loaf pan.

Step 2: To drippings, add flour & brown for 2 minutes. Add water, cream, salt & pepper to taste, whisk until smooth. Bring to a boil, cook until thickened. Pour the gravy over the brats.

Step 3: In the same pan, add diced vegetable. Cook until tender, stirring often, about 10 minutes. Add the zucchini, squash and onion to the loaf pan.

Step 4: Layer the mashed potatoes on top of everything. Season with salt & pepper to taste.

Now you have layered your sausage, gravy, veggies and potatoes. You can brush the top with some melted butter or margarine if you like.

Step 5: Bake in the oven set to 350 for 20 minutes.

Step 6: The gravy and potatoes should be bubbly. I added 2 slices of colby cheese on top and put it back in the oven for another 5 minutes to melt.

Step 7: Spoon a big helping onto a plate and enjoy! You can top with extra shredded cheese and salt/pepper if you like.

Delicious, filling and not as bad for you as you might think, assuming you used the potatoes/cauliflower mixture!

Crock Pot salsa chicken tacos

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I have heard so many recipes raving about how easy and delicious Crock Pot salsa chicken is, it is on nearly every Crock Pot recipe list I’ve seen. So one day before leaving for school, I decided on a whim to try it. Turns out, all these people know what they’re talking about! It was amazing by itself over rice, and it is even better shredded on a taco!
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Ingredients:
3-4 boneless, skinless chicken breasts
2 cups salsa
1 flour tortilla
2 tbsp refried beans
1/2 onion, sliced
1 cup diced bell peppers
2 tbsp taco seasoning
1/2 cup shredded lettuce
1/4 cup sharp cheddar cheese
1 tbsp sour cream
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Step 1: Put the chicken and the salsa in the crock pot. Cook on low at least 6 up to 10 hours. The chicken will be slightly browned, lightly salsa flavored, and fall-apart tender. It tastes amazing on its own, serve with a vegetable and a starch side dish.

Step 2: Put a tiny amount of olive oil or stock in a frying pan, and fry the onion and pepper until soft. Add the taco seasonings, cover and cook another 2 minutes.

Step 3: Smear refried beans on half the tortilla, heat in microwave 20 minutes. Add cheese so it melts, and about 3-4 oz of the chicken. Then pile on the veggies and smear the sour cream on the other half. Pour salsa on top, roll up and enjoy!

This is super filling, and all the flavors combine into a taste bud party in your mouth! Makes enough for several meals, probably 10 tacos depending on how much you stuff them. The meat could also be used for quesadillas or tamales.


 

The versatility of stir-fry

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Especially during the summer, when fresh produce is cheap and plentiful, a veggie stir fry is always an awesome option. Cheap, easy, very filling and excellent for you. It is also very versatile, as my many meals from the stir-fry will show!
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Ingredients:
1/2 red, orange, and yellow bell pepper, julienned
1/2 zucchini, diced
1 large radish, diced
2 turnips, diced
1 med carrot, diced
1 can black beans
1/2 red onion, diced
1 cup cous cous
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Extras:
Torn romaine lettuce, tomato chunks, sour cream, salsa, diced avocado

Step 1: Saute all the veggies in order of hardness, until all are tender. Add the black beans and heat until warmed through. Season if you want with garlic and other spices.

Meal 1: Add the stir fry and all extras into a flour or corn tortilla, eat as a burrito.

Meal 2: Put the hot stir-fry over some freshly cooked cous cous. You can top with hummus, salsa or a dressing if too dry.

Meal 3: Cover a large plate with torn romaine, add cooked cous cous, and veggies and extras on top, eat as a salad.

These meals were all eaten on different days, because the stir fry makes a ton and keeps well in the fridge. This is easy, cheap and very versatile. Add whatever veggies you like and have on hand. These 3 meal types will work well with any kind of stir fry, so go crazy!


 

Vegetarian Stir Fry

This is one of my favorite go-to meals because: 
a) it is quick
b) it is easy 
c) it is cheap
d) it is different and delicious every time! 
Stir fry is great because it is so versatile. Basically it’s rice and whatever else you want to put in it! I’m sure I will be stir frying a LOT this summer, because I’m working on an organic CSA farm (http://www.facebook.com/schoonerfarms) and will have a ton of fresh veggies once the growing season gets into full swing. Also, I’m trying to eat at least 2 full days a week vegetarian, for health purposes. So anyways, here is the stir fry du jour.
Ingredients
1/2 cup white rice ($2 for 24 oz)
2 large baby bella mushrooms ($1 for the pack)
Handfull snow peas (Free from the farm)
1/2 red bell pepper, chopped ($1 for pepper)
1/2 large carrot, shredded ($1 for 1 lb bag)
1/2 cup small broccoli pieces ($1 for a head)
1 stick celery (~1 for 2 lbs)
2 tbsp each soy sauce, olive oil, Worcestershire sauce
Garlic salt
Total cost: ~$2
 
Step 1: assemble ingredients, put oil in a frying pan on low. Boil water for the rice.

Step 2: Dice up all the veggies while the rice cooks.

Step 3: Begin cooking veggies, toughest one first. I put in the broccoli for about 2 minutes alone, then the celery and peppers, then the carrots and peas, and finally the mushrooms. It helps to add a few tbsp water and cover tightly to steam them for a few minutes.

Step 4: Add the cooked rice and sauces, fry everything together for a minute or 2, and enjoy! There are endless variations of this, you can add as much sauce and different kinds or none at all, you can scramble an egg or add meats if you like. This is also very frugal and budget-friendly because you can use up all the odds and ends of vegetables in your fridge before they go bad!

Steak salad

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In summer, everything tastes better on the grill. So when craving beef, it is only natural to want to grill a steak. I don’t have pictures of them, but I wish I did. Because I came home to a pound and a half steak that was bigger than my head!

So there was a sizable chunk left (of mine anyways) for the next day. Since I had also bought a head of romaine and I work on a farm, a salad with steak on top worked wonderfully. The farm I work on had radishes by the truckload, and some wild leafy greens that I had harvested 2 days before. Add to it the last leftovers of a veggie tray from a Memorial Day cookout, and a beautiful salad took shape.

Ingredients:
4 oz steak
2 cups torn romaine
1/2 cup leafy greens
1/2 cup baby carrots
2 radishes, sliced
Handful broccoli florets
Balsamic vinaigrette

Step 1:Place a handful or two of fresh washed greens on a plate. Put all the vegetables on top of the greens.

Step 2: Cook or microwave steak slices for a minute, add to greens, and top with 2 tbsp. balsamic vinaigrette. Tasty and super healthy!

Of course, you don’t need the steak on top if you’re vegetarian or vegan. You can also use any other kind of grilled meat you have.

Multi-Mexi

One of my favorite kinds of food is Mexican inspired food. Why?

  1. It is usually cheap
  2. It is pretty easy to make
  3. A little goes a long way towards fulfilling hunger
  4. It is so versatile! 

I made a few favorites this week with a handful of ingredients. Let me walk you through my multi-mexi recipes.

This is a case where one meal gets transformed into a new one, and then another one! This keeps you from wasting leftovers and prevents food boredom.

Here’s a list of everything I used all week:
1 can diced tomatoes with green chili peppers
2 roma tomatoes
1/2 cup minced cilantro
1/2 medium onion, diced
Lime juice
Lemon juice
Garlic powder
1 can refried beans
Cheddar cheese, shredded
1.2 lb ground beef
Taco seasoning

Ok, so meal #1:
I made my own salsa from the can of tomatoes and chilis, diced up fresh tomatoes and the onion. Added the cilantro and a dash of garlic, plus lemon & lime juice. Delicious with chips or as a topping!

Meal #2:
After 2 days, I still had plenty of salsa and was bored. So I heated a can of refried beans in the microwave, added all the rest of the salsa, topped it with some shredded cheddar cheese. You will be amazed at how delicious this simple dip is!

Meal #3:
Another 2 days goes by and it isn’t likely I will finish the huge amount of dip this made, so I browned the ground beef, drained it, and added taco seasoning. To this I added all the bean & salsa dip. This made for some very hearty tacos! Put over tortilla chips or wrap in a tortilla with lettuce, sour cream and cheese.

This is just one example of the many ways you can re-purpose leftovers into a different meal. It is thrifty, creative, and just an all-around good idea!

Planned leftovers and getting creative

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One of the best techniques I know to save money and time on food is to plan your leftovers and get creative. There are so many dishes which are perfect for using up extra food, like casseroles, tacos, stir fry and pasta dishes.

If you have the time to plan a whole week of meals, I recommend it because that way you can make a whole chicken one day, then use it later in the week for soup, sandwiches, salads, and many other dishes. This saves you money by using one item in several meals.

For example, after Easter ham goes on sale becuase stores want to get rid of all the hams that didn’t sell. So I bought a 9-pound ham and cooked it in my crockpot with some brown sugar and pineapple juice. I had sliced ham and mashed potatoes and green beans the first day, and I also saved some cubes and slices in zip-loc bags and the bone and some slices went into the freezer.
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I ate the cubes as a snack, and made ham sandwiches later in the week. The frozen ham bone went into ham and barley soup several weeks later, and the slices I made into ham and scalloped potatoes last night. It is always a good idea to have grains and potatoes around because they are so versatile.
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Depending upon how many people you plan to feed with it, your ingredient amounts will vary. I planned to serve 3 from this.
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Leftover ham and scalloped potatoes:
6 medium potatoes
1 cup flour
2 cups diced ham
1 cup milk
1 cup cheese
Step 1: Thinly slice 6 medium potatoes with skins on and spread in the bottom of a sprayed 9×13 pan.

Step 2: Sprinkle about 1/2 cup to a cup of flour over top, and add about 2 cups diced ham. I added 1 cup of cheddar cheese on top becuase cheese makes everything better! Then pour in 1 cup milk and cover with tin foil.

I also sprinkled some salt and pepper over top before baking, it’s to your own taste preference.

Step 3: Bake at 375 for about 1 hour, or until potatoes are soft but not falling apart.

Assuming you buy a 5-lb bag of potatoes for about $3, and had the ham on hand, the whole meal costs maybe $5 total.3 of us had 2 helpings each, with a small amount left over for someone’s lunch later! Feel free to doctor it up with different cheeses, adding some kind of vegetables, using chicken broth instead of milk… get creative and have fun with the process.