Great Food Leftovers?!
I'm a college student who is teaching herself how to cook!. My main interest is cooking food that will last a while and that would make great leftovers!. Any ideas!?Www@FoodAQ@Com
Answers:
Have roast beef one night, then shredded beef taco's the next night, then a roast beef spread for sandwiches!.!.
Or meat loaf and then meat loaf sandwhiches
Or a whole chicken baked one night, then chicken soft tacos the next, then chicken soup after that, then if any is left chicken nachos!.!.
email me if you need anymore specific recipes!
Good Luck!!!!!!!!!!Www@FoodAQ@Com
Or meat loaf and then meat loaf sandwhiches
Or a whole chicken baked one night, then chicken soft tacos the next, then chicken soup after that, then if any is left chicken nachos!.!.
email me if you need anymore specific recipes!
Good Luck!!!!!!!!!!Www@FoodAQ@Com
Meat loaf - works very well to freeze in individual slices so you can just heat in microwave or just thaw and make a sandwich out of it
Roasted chicken - after cooking and eating for the first meal, de-bone the chicken putting the meat in small portions in the freezer!. Then take the bones and boil them with some onion and celery and the strain and freeze the liquid!. Use this as a soup base!.
Grilled meat - I will fire up the charcoal grill and cook up a week's worth of meats, everything from hamburger patties to pork chops and chicken!. Then you can freeze these a get that just grilled taste months later!.Www@FoodAQ@Com
Roasted chicken - after cooking and eating for the first meal, de-bone the chicken putting the meat in small portions in the freezer!. Then take the bones and boil them with some onion and celery and the strain and freeze the liquid!. Use this as a soup base!.
Grilled meat - I will fire up the charcoal grill and cook up a week's worth of meats, everything from hamburger patties to pork chops and chicken!. Then you can freeze these a get that just grilled taste months later!.Www@FoodAQ@Com
Pastas and caseroles/stews and soups are the best things for reheating later!. One of my family favourites is to cook up a dry-ish bolognaise sauce with mince beef and basil!. You can store this for ages and use it in so many recipies by adding just one or two things!. Obviously you can put it with pasta - but you can also make it into the following:
Sheppards pie - put it into a small ramekin and add some mashed potato and a sprinkle of cheese on top and grill
Taco mince - get a kit and add the taco flavouring and some kidney beans (or similar)
Savoury pancakes - make up the pancakes, put this mixture into the centre, roll up the pancake, melt some cheese on top - yum!
Pies - you can add mushrooms if you like - but just make some pastry cases and stick the mince into it - easy
Meatballs - add some eggs and breadcrums and fry together in a small ballWww@FoodAQ@Com
Sheppards pie - put it into a small ramekin and add some mashed potato and a sprinkle of cheese on top and grill
Taco mince - get a kit and add the taco flavouring and some kidney beans (or similar)
Savoury pancakes - make up the pancakes, put this mixture into the centre, roll up the pancake, melt some cheese on top - yum!
Pies - you can add mushrooms if you like - but just make some pastry cases and stick the mince into it - easy
Meatballs - add some eggs and breadcrums and fry together in a small ballWww@FoodAQ@Com
If you buy a nice size boston butt and cook it in the crock pot, The first day you can eat it that way, the next day take some and put some bbq sauce and have sandwiches and the last day use this recipe!.
Mexican Roll Ups
This is something I made up its a great way to use left over meat!.
Use one of your choice
Shredded Chicken, shredded beef or shredded pork
Put in skillet with 1 pkg of taco seasoning
Add enough water so that you may simmer it, not to much
After simmering like 20 min
Place small amount in to soft burrito shell, I like to use the large ones!.
Roll them up and secure with toothpicks
In deep fryer or skillet, brown til golden brown
They will be crunchy
Serve with sour cream, salsa or gucamole
Dont forget to remove toothpicks !!!!Www@FoodAQ@Com
Mexican Roll Ups
This is something I made up its a great way to use left over meat!.
Use one of your choice
Shredded Chicken, shredded beef or shredded pork
Put in skillet with 1 pkg of taco seasoning
Add enough water so that you may simmer it, not to much
After simmering like 20 min
Place small amount in to soft burrito shell, I like to use the large ones!.
Roll them up and secure with toothpicks
In deep fryer or skillet, brown til golden brown
They will be crunchy
Serve with sour cream, salsa or gucamole
Dont forget to remove toothpicks !!!!Www@FoodAQ@Com
You obviously have a computer, so type in "recipes" in your search box, then clickonit!.
I suggest stews, They taste great and are terrific leftovers as the flavors actually improve!.They make up with whatever you have on hand!.
In your search box you can specify the ingredients you want recipes for!. Some should be dandies, and inexpensive!.Www@FoodAQ@Com
I suggest stews, They taste great and are terrific leftovers as the flavors actually improve!.They make up with whatever you have on hand!.
In your search box you can specify the ingredients you want recipes for!. Some should be dandies, and inexpensive!.Www@FoodAQ@Com
when I was in college i would make a big lasagna every weekend and it would feed me all week long for lunch and dinner!. needless to say I am sick of it now!. The best thing you could do is invest in glad ware and make several things that are cheap and will freeze like brisket, stew, lasagna!. Then you will fix each of the 3 or 4 dishes up one weekend and make them into individual servings so when you are busy studying you can just pop one in the microwave and you have a meal this will also help on clean up since you are only cooking once every 3 or 4 weeks!Www@FoodAQ@Com
Well, here is a delicious, healthy meal that can be frozen and reheated multiple times!.
Lasagna- can be reheated up to 3 times
Fresh steamed veggies- Frozen and reheated up to 3 times
( all you need other than this is a fork and a glass of water and you are good to go!!!!)Www@FoodAQ@Com
Lasagna- can be reheated up to 3 times
Fresh steamed veggies- Frozen and reheated up to 3 times
( all you need other than this is a fork and a glass of water and you are good to go!!!!)Www@FoodAQ@Com
the best left overs is pasta with homemade meatballs
when you heat it up a second time put the pasta and meatballs on warm buttered bread with extra sauce and cheese!.
Better than a meatball sandwich!. to die for!. just talking about it, i think i will go make a pasta and meatball sandwichWww@FoodAQ@Com
when you heat it up a second time put the pasta and meatballs on warm buttered bread with extra sauce and cheese!.
Better than a meatball sandwich!. to die for!. just talking about it, i think i will go make a pasta and meatball sandwichWww@FoodAQ@Com
Soups, stews, and casseroles all heat up well in the microwave, and also freeze well into smaller portions for pulling a meal for 1-2 out of the freezer!. Be sure and label your plastic storage containers w/ what's inside!.!.!.!. you'll THINK you'll remember, but once it's a hard brick, you will NOT!. Trust me on that one! :-)Www@FoodAQ@Com
Tuna Fish Casserol
easy to make in less than a half hour and makes approx!. 4-6 servings
refridgerate the leftovers
Dessert make an apple crumble less than 15min!. prep and a quick cook time with a tasty dessert serve warm 8-10 servingsWww@FoodAQ@Com
easy to make in less than a half hour and makes approx!. 4-6 servings
refridgerate the leftovers
Dessert make an apple crumble less than 15min!. prep and a quick cook time with a tasty dessert serve warm 8-10 servingsWww@FoodAQ@Com
pretty much anything as long as you contain it right
if you make pasta you can put it in a container and leave it in the fridge and then just warm it up the next day
same with chicken, but put it in foilWww@FoodAQ@Com
if you make pasta you can put it in a container and leave it in the fridge and then just warm it up the next day
same with chicken, but put it in foilWww@FoodAQ@Com
i say grilled chicken with pasta and marinara or pestoi!.!.get frozen garlic bread!.!.hits the spot! u could make some steak with mashed potatoes and grilled veggies or corn on the cob! i love cooking!.!.go to allrecipes!.com for moreWww@FoodAQ@Com
Good leftovers are casseroles, helpers (like hamburg helper, chicken helper), soups, and pastas!.Www@FoodAQ@Com
SOUP it's easy to make and last for ages and good to freeze!.
Chicken n veg!.!.
Pumpkin!.!.!.
Pea and ham!.!.!.
Mushroom
Minestoni
Zucchini!.!.Www@FoodAQ@Com
Chicken n veg!.!.
Pumpkin!.!.!.
Pea and ham!.!.!.
Mushroom
Minestoni
Zucchini!.!.Www@FoodAQ@Com
spaghetti, pizza, lasagna, tuna noodle, soups like homemade vegetable and chili
:)~Www@FoodAQ@Com
:)~Www@FoodAQ@Com
spaghetti and pizza are always good left overs!. pretty much any pasta chicken is pretty good veggies don't hold up too well as a left over!.Www@FoodAQ@Com
Spaghetti or lasagna makes great leftovers, as do soups and stews!.!.!.good luck!!.!.!.Www@FoodAQ@Com
Flan, everybody loves Flan!Www@FoodAQ@Com
baked chicken!.!.!.you can make tacos, burritos, salads, add to pasta and sandwiches out of it!.Www@FoodAQ@Com
Spaghetti!
It lasts a while and it's delicious the next day!.
Happy cooking!Www@FoodAQ@Com
It lasts a while and it's delicious the next day!.
Happy cooking!Www@FoodAQ@Com
Chicken Curry, actually tastes better if it has time to sit!. If u want the recipe drop me a line!.Www@FoodAQ@Com
rissotto's
pata bakes
stews/casserolles
currysWww@FoodAQ@Com
pata bakes
stews/casserolles
currysWww@FoodAQ@Com
Stew tastes better the next day!.Www@FoodAQ@Com
soupsWww@FoodAQ@Com
Unforgettable Chicken Casserole
Makes 6 to 8 servings
3 cups chopped deli-roasted chicken (or other cooked, diced chicken meat)
2 cups finely chopped celery
1 cup (4 ounces) grated Cheddar cheese
1/2 cup slivered almonds
1/2 cup light sour cream
1/2 cup light mayonaisse
1 can reduced-sodium cream of chicken soup
1 (4-ounce) can water chestnuts, drained and chopped
1? cups French fried onion rings
Stir together first 8 ingredients in a large bowl!. Spoon into a lightly greased 11x7” baking dish!.
Bake at 350oF for 40 minutes; sprinkle onion rings evenly over top!. Bake 5 more minutes or until bubbly around edges!. Let stand 10 minutes before serving!.
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Creamy Chicken & Rice Casserole
2 celery ribs, chopped
1 small onion, chopped
1 Tbsp!. butter or margarine
1 cup mayonnaise
1 (10!.75 oz) can condensed cream of chicken soup, undiluted
1 cup frozen peas
1 tablespoon lemon juice
1 teaspoon salt
3 cups cubed cooked chicken
2 cups cooked rice
1 cup crushed potato chips or crushed Ritz crackers
In a small skillet, saute celery and onion in butter until crisp-tender!. Place in a bowl; add the mayonnaise, soup, peas, lemon juice and salt!. Stir in chicken and rice!. Transfer to a greased 11-in!. x 7-in!. x 2-in!. baking dish!. Sprinkle with potato chips!. Bake, uncovered, at 350oF for 25-30 minutes or until heated through!.
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Beef With Red Wine Sauce
--Southern Living, FEBRUARY 2006
Prep: 15 min!., Cook: 6 hrs!.
3 pounds boneless beef chuck roast, cut into 1-inch pieces
1 medium onion, sliced
1 pound fresh mushrooms, sliced
1 (1!.61-ounce) package brown gravy mix
1 (10 1/2-ounce) can beef broth
1 cup red wine
2 Tbsp!. tomato paste
1 bay leaf
Hot cooked egg noodles or rice
Garnish: chopped fresh parsley
Place first 3 ingredients in a 6-quart slow cooker!.
Whisk together gravy mix and next 3 ingredients; pour evenly over beef and vegetables!. Add bay leaf!.
Cover and cook on HIGH 6 hours, or LOW for 9 hours!. Remove and discard bay leaf!. Serve over noodles!. Garnish, if desired!.
Yield: Makes 6 servings
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Swiss Steak
1 round or cube steak, (approximately 1?lbs), see note
1 teaspoon garlic powder
Salt and pepper
All-purpose flour, for dusting
1/3 cup vegetable oil
2 cloves garlic, crushed
1 (14-1/2 oz) can diced tomatoes
1 medium onion, cut into strips
1 medium bell pepper, cut into strips
Cut steak into serving-size pieces!. Season, to taste, with garlic powder and salt and pepper!. Dust meat with flour!. In heavy skillet, brown both sides of meat in vegetable oil!. Transfer to Dutch oven!. Combine garlic, tomatoes, onion, bell pepper, and 1 tomato-can measure of water!. Pour over steak and simmer over low heat until meat is tender, about 1? hours adding water, if necessary to keep meat partially covered!. Season, to taste, with additional salt and pepper!.
Hint: Cook this in a slow-cooker on low for a most fabulous dinner!. Low heat on a slow cooker is about 200 degrees F and high heat on a slow cooker is about 300 oF!.
Note: to ensure tenderness, it is necessary to have the butcher run the round steak through a cuber
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Chili Sauced Pork Chops
1/4 cup apricot jam or preserves
1/4 cup chili sauce
1 tablespoon sweet-hot mustard or brown mustard
1 tablespoon water
4 boneless pork top loin chops, 1 inch thick (about 1-1/2 pounds total)
Directions
1!. For glaze, cut up any large pieces in apricot jam or preserves!. In a small saucepan combine jam or preserves, chili sauce, mustard, and water!. Cook and stir over medium-low heat until heated through and well blended!. Remove from heat!.
2!. Trim excess fat from pork chops!. Place chops on unheated rack of broiler pan!. Broil 4 to 5 inches from heat for 8 minutes!.
3!. Turn pork chops; brush generously with glaze!. Broil 8 to 12 minutes more or until juices run clear!. Spoon any remaining glaze over meat before serving!. Makes 4 servings!.
Creamy Ziti with Sausage
8 ounces dried pasta such as ziti, tagliati, rigatoni, or mostaccioli
12 ounces fresh Italian sausage links, sliced
1 2-1/2 cup portion Basic Italian Sauce, thawed or 1, 27- to 30-ounce jar meatless spaghetti sauce
1/3 cup whipping cream, half-and-half, or light cream
Shredded Parmesan cheese (optional)
Directions
1!. Cook pasta according to package directions!. Drain; keep warm!. Meanwhile, in a 2-quart saucepan cook sliced sausage over medium heat until cooked through, turning frequently!. Drain well!.
2!. Add thawed Basic Italian sauce to saucepan with sausage; bring to boiling!. Stir in cream; heat through!. Toss with hot pasta; sprinkle with Parmesan cheese, if desired
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Baked Macaroni & Cheese
1 lb!. macaroni, boiled al dente, according to pkg!. directions
2 cups white sauce** (recipe below)
2 c ups yellow cheddar
2 cups Muenster cheese
Add cheese to white sauce and stir!. (Save a bit of cheese for the topping!.) Stir sauce into macaroni and place in a buttered casserole dish!. Place in 350° oven until slightly brown and bubbly on top -- 25-30 minutes!.
**White Sauce:
1 cup heavy cream
1 cup milk
4 Tbsp butter
3 Tbsp flour
Heat the milk and cream together almost to a boil!. Melt butter in saucepan, then add all the flour stirring constantly!. Let cook for 4-5 minutes, continuing to stir!. Remove from heat and add warm milk and cream while whisking -- if sauce is too thick, add a touch more milk!.
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Miami Macaroni and Wisconsin Cheese
Makes 12 servings
Ingredients:
2 cups pancetta in 1/4" dice
3/4 loaf of 12" x 2" baguette (dry)
8 ounces unsalted butter
1 1/2 pound rotelli (corkscrew) pasta
1 1/2 quart (6 cups) heavy cream
2 1/2 cups milk
8 ounces (2 cups) Wisconsin Parmesan cheese, finely grated and divided
12 ounces (3 cups) Wisconsin Fontina cheese, cut in 1/4" cubes and chilled
salt to taste
pepper to taste
Preparation:
Preheat oven to 375 degrees F!.
Spread the pancetta on a baking pan and bake for 6 to 8 minutes, or until just crispy!. Drain on paper towels and set aside!.
Crush and crumble the baguette into semi-fine bread crumbs, using a food processor if you wish!. You will have about 2 cups!.
In a large sauté pan, melt butter over medium heat!. Add crumbs and toss to coat, toasting and stirring frequently until golden brown!. Set aside!.
Boil the rotelli in boiling salted water until al dente!. Drain the pasta and set aside in a large mixing bowl!.
Heat a large sauce pan!. Add heavy cream and milk!. Bring to boil!. Simmer until reduced by one-third!. Slowly whisk in 1 1/4 cups Parmesan cheese and the reserved pancetta!. Continue to simmer and reduce to a thick and creamy consistency!.
Add the cream mixture to the pasta along with the Fontina cheese!. Toss quickly and season with salt and pepper to taste!.
Butter twelve 5- to 6-ounce individual casserole dishes (or one 12" x 18" casserole)!. Fill the dishes with the rotelli!. Divide breadcrumbs and remaining Parmesan cheese over the tops!. Bake for 12 to 15 minutes (longer if in large pan), or until hot and bubbly!. Serve immediately!.Www@FoodAQ@Com
Makes 6 to 8 servings
3 cups chopped deli-roasted chicken (or other cooked, diced chicken meat)
2 cups finely chopped celery
1 cup (4 ounces) grated Cheddar cheese
1/2 cup slivered almonds
1/2 cup light sour cream
1/2 cup light mayonaisse
1 can reduced-sodium cream of chicken soup
1 (4-ounce) can water chestnuts, drained and chopped
1? cups French fried onion rings
Stir together first 8 ingredients in a large bowl!. Spoon into a lightly greased 11x7” baking dish!.
Bake at 350oF for 40 minutes; sprinkle onion rings evenly over top!. Bake 5 more minutes or until bubbly around edges!. Let stand 10 minutes before serving!.
-----------------------------
Creamy Chicken & Rice Casserole
2 celery ribs, chopped
1 small onion, chopped
1 Tbsp!. butter or margarine
1 cup mayonnaise
1 (10!.75 oz) can condensed cream of chicken soup, undiluted
1 cup frozen peas
1 tablespoon lemon juice
1 teaspoon salt
3 cups cubed cooked chicken
2 cups cooked rice
1 cup crushed potato chips or crushed Ritz crackers
In a small skillet, saute celery and onion in butter until crisp-tender!. Place in a bowl; add the mayonnaise, soup, peas, lemon juice and salt!. Stir in chicken and rice!. Transfer to a greased 11-in!. x 7-in!. x 2-in!. baking dish!. Sprinkle with potato chips!. Bake, uncovered, at 350oF for 25-30 minutes or until heated through!.
---------------------------------
Beef With Red Wine Sauce
--Southern Living, FEBRUARY 2006
Prep: 15 min!., Cook: 6 hrs!.
3 pounds boneless beef chuck roast, cut into 1-inch pieces
1 medium onion, sliced
1 pound fresh mushrooms, sliced
1 (1!.61-ounce) package brown gravy mix
1 (10 1/2-ounce) can beef broth
1 cup red wine
2 Tbsp!. tomato paste
1 bay leaf
Hot cooked egg noodles or rice
Garnish: chopped fresh parsley
Place first 3 ingredients in a 6-quart slow cooker!.
Whisk together gravy mix and next 3 ingredients; pour evenly over beef and vegetables!. Add bay leaf!.
Cover and cook on HIGH 6 hours, or LOW for 9 hours!. Remove and discard bay leaf!. Serve over noodles!. Garnish, if desired!.
Yield: Makes 6 servings
----------------------------
Swiss Steak
1 round or cube steak, (approximately 1?lbs), see note
1 teaspoon garlic powder
Salt and pepper
All-purpose flour, for dusting
1/3 cup vegetable oil
2 cloves garlic, crushed
1 (14-1/2 oz) can diced tomatoes
1 medium onion, cut into strips
1 medium bell pepper, cut into strips
Cut steak into serving-size pieces!. Season, to taste, with garlic powder and salt and pepper!. Dust meat with flour!. In heavy skillet, brown both sides of meat in vegetable oil!. Transfer to Dutch oven!. Combine garlic, tomatoes, onion, bell pepper, and 1 tomato-can measure of water!. Pour over steak and simmer over low heat until meat is tender, about 1? hours adding water, if necessary to keep meat partially covered!. Season, to taste, with additional salt and pepper!.
Hint: Cook this in a slow-cooker on low for a most fabulous dinner!. Low heat on a slow cooker is about 200 degrees F and high heat on a slow cooker is about 300 oF!.
Note: to ensure tenderness, it is necessary to have the butcher run the round steak through a cuber
--------
Chili Sauced Pork Chops
1/4 cup apricot jam or preserves
1/4 cup chili sauce
1 tablespoon sweet-hot mustard or brown mustard
1 tablespoon water
4 boneless pork top loin chops, 1 inch thick (about 1-1/2 pounds total)
Directions
1!. For glaze, cut up any large pieces in apricot jam or preserves!. In a small saucepan combine jam or preserves, chili sauce, mustard, and water!. Cook and stir over medium-low heat until heated through and well blended!. Remove from heat!.
2!. Trim excess fat from pork chops!. Place chops on unheated rack of broiler pan!. Broil 4 to 5 inches from heat for 8 minutes!.
3!. Turn pork chops; brush generously with glaze!. Broil 8 to 12 minutes more or until juices run clear!. Spoon any remaining glaze over meat before serving!. Makes 4 servings!.
Creamy Ziti with Sausage
8 ounces dried pasta such as ziti, tagliati, rigatoni, or mostaccioli
12 ounces fresh Italian sausage links, sliced
1 2-1/2 cup portion Basic Italian Sauce, thawed or 1, 27- to 30-ounce jar meatless spaghetti sauce
1/3 cup whipping cream, half-and-half, or light cream
Shredded Parmesan cheese (optional)
Directions
1!. Cook pasta according to package directions!. Drain; keep warm!. Meanwhile, in a 2-quart saucepan cook sliced sausage over medium heat until cooked through, turning frequently!. Drain well!.
2!. Add thawed Basic Italian sauce to saucepan with sausage; bring to boiling!. Stir in cream; heat through!. Toss with hot pasta; sprinkle with Parmesan cheese, if desired
-------
Baked Macaroni & Cheese
1 lb!. macaroni, boiled al dente, according to pkg!. directions
2 cups white sauce** (recipe below)
2 c ups yellow cheddar
2 cups Muenster cheese
Add cheese to white sauce and stir!. (Save a bit of cheese for the topping!.) Stir sauce into macaroni and place in a buttered casserole dish!. Place in 350° oven until slightly brown and bubbly on top -- 25-30 minutes!.
**White Sauce:
1 cup heavy cream
1 cup milk
4 Tbsp butter
3 Tbsp flour
Heat the milk and cream together almost to a boil!. Melt butter in saucepan, then add all the flour stirring constantly!. Let cook for 4-5 minutes, continuing to stir!. Remove from heat and add warm milk and cream while whisking -- if sauce is too thick, add a touch more milk!.
---------------
Miami Macaroni and Wisconsin Cheese
Makes 12 servings
Ingredients:
2 cups pancetta in 1/4" dice
3/4 loaf of 12" x 2" baguette (dry)
8 ounces unsalted butter
1 1/2 pound rotelli (corkscrew) pasta
1 1/2 quart (6 cups) heavy cream
2 1/2 cups milk
8 ounces (2 cups) Wisconsin Parmesan cheese, finely grated and divided
12 ounces (3 cups) Wisconsin Fontina cheese, cut in 1/4" cubes and chilled
salt to taste
pepper to taste
Preparation:
Preheat oven to 375 degrees F!.
Spread the pancetta on a baking pan and bake for 6 to 8 minutes, or until just crispy!. Drain on paper towels and set aside!.
Crush and crumble the baguette into semi-fine bread crumbs, using a food processor if you wish!. You will have about 2 cups!.
In a large sauté pan, melt butter over medium heat!. Add crumbs and toss to coat, toasting and stirring frequently until golden brown!. Set aside!.
Boil the rotelli in boiling salted water until al dente!. Drain the pasta and set aside in a large mixing bowl!.
Heat a large sauce pan!. Add heavy cream and milk!. Bring to boil!. Simmer until reduced by one-third!. Slowly whisk in 1 1/4 cups Parmesan cheese and the reserved pancetta!. Continue to simmer and reduce to a thick and creamy consistency!.
Add the cream mixture to the pasta along with the Fontina cheese!. Toss quickly and season with salt and pepper to taste!.
Butter twelve 5- to 6-ounce individual casserole dishes (or one 12" x 18" casserole)!. Fill the dishes with the rotelli!. Divide breadcrumbs and remaining Parmesan cheese over the tops!. Bake for 12 to 15 minutes (longer if in large pan), or until hot and bubbly!. Serve immediately!.Www@FoodAQ@Com