The first thing that comes to my mind, when dealing with leftovers, is soup. You can make a soup out of just about anything you have on hand, including holiday leftovers.
This year we didn’t have turkey for Christmas, we had  Roasted Chickens instead. After pulling off the meat, I kept the carcass to make our soup of the week. I’ll add them to 4 quarts of water with a teaspoon of salt, 2 celery stalks, 1 medium onion and 2 carrots. I’ll bring the mixture to a boil, then turn the heat down, allowing it to simmer for an hour or so, then drain off the broth, to use for the soup stock. I’ll reserve any loose chicken meat and the vegetables.
To the stock, I’ll add back in the carrots, celery, onion* and any leftover chicken, vegetables, including the mashed potatoes and gravy. The potatoes will thicken the soup and give it a creamy texture. Taste to see if it needs more seasonings, then simmer for 10 to 15 minutes, giving the ingredients time to mingle. Serve the soup with a loaf of warm French Bread and a new dessert. No one will know they are eating what was left of their holiday feast.
My second suggestion is a frittata. It’s another easy dinner that can utilize a lot of the stuff you might otherwise have thrown away.
To make one, use two or three eggs per person. Crack into a bowl and beat with salt and pepper. Then, add in vegetable leftovers, using whatever is in the fridge. Cold meat, can be sliced into bite size pieces and added in. Cooked vegetables can go right in. You may want to rinse them in hot water to remove their older seasonings. If so, be sure to drain them well before adding them to the egg mixture or your frittata might become wet and runny.
Firm fresh produce (carrots, broccoli, and even mushrooms) should be sauteed until tender, preferably with a little garlic or onion, before adding to the eggs. Italians even throw in leftover pasta, which is a great way to use those leftovers. Then, heat a little olive oil in a large saute pan, that can also be used in the oven and pour in the egg mixture.
While the egg mixture is cooking, turn the broiler on low. Heat eggs on stove top until they start setting around the edge of the pan. Then, grate some cheese over the top. (Use what you have on hand. Cheddar is really good with broccoli; Italian cheese like Parmesan is delicious with ham and/or mushroom.) Turn off the stove top and place the pan under the broiler until eggs are set and cheese is melted. Allow to cool briefly, then slice as you would a pie and serve.
You have just made good use of food items that might have gotten tossed. In turn, you have a couple of delicious dinners and saved lots of money in your food budget using your leftovers.
* cut the vegetables into 1/2 inch pieces
Cooking Meals and Saving Money on Winter Comfort Foods
The cold weather months are excellent for hearty comfort foods that warm you up and keep you full. Delicious soups, stews, and hot casseroles abound, most so good, that you almost don’t miss the warmer weather. Even better, many wintertime comfort foods can be made without spending a lot and they go a long way. Often, you can feed a big family or make enough for a week’s worth of meals, and spend very little money on each serving.
Most people tend to slow down during the winter. Maybe it’s the cold, or maybe it’s the layer of ice or snow which is keeping everyone in the sloth mode, but people tend to move slower and take their time. All that extra time spent bundling up and thawing out means you don’t have a lot of extra time to cook a gourmet meal. Luckily, winter is the best time for some simple meal ideas.
Slow cookers, or “crock pots” as they are also called, are the perfect solution for family meals on the go. Simply put your ingredients in the cooker in the morning, turn it on, and then come home to a delicious hot meal waiting for you. Most recipes are so simple you just throw everything in and go, while others may require very little prep.
Fix It and Forget It
Winter cooking is a great time to make use of some super easy “fix it and forget it” type meals. For example, a pot roast with some chopped veggies can be thrown into the oven and a timer set, cooking to perfection while you relax or get some other tasks done.
To save money and keep your tummies full and satisfied, look to stocking winter staples. Root vegetables like carrots and potatoes go well in just about any savory winter dish, keep for quite a while, and are almost always some of the cheapest produce your grocery store has to offer.
For simple, delicious, and hot meals of your favorite comfort foods, to warm you up when the weather gets cold, look no farther than a stocked pantry. Canned goods, rice, and pasta make for fast, easy, and cheap casserole ideas that cost even less than the time it takes to throw them together.
Keep it simple – The simplest meals are often the most delicious, especially during the winter when anything hot and savory really hits the spot. Very few ingredients can go a long way.
Prep ahead – A little extra prep in the morning, or even spending time to prep once a week, can make meal times easy in the wintertime. For example, chopping up veggies and putting them in bags in the freezer cuts down on time and makes it super simple for you to just grab them whenever you need to.
Coupons – Most coupons tend to be for canned and boxed goods, so winter is the best time to make use of these pantry staples and save a lot of money.
Cooking is easy when you utilize some of these simple solutions. Not only can you make hot, satisfying comfort foods, but you can also save money in the process.
Most of us are busy throughout the year but with the holidays coming we sometimes need a little extra help in keeping up with our duties. These are a few of my favorite quick and easy dinners to do, just that.
Chicken Pizza Casserole:
Line an oven safe casserole dish or pizza pan with frozen chicken nuggets, get them as close as possible. Then pour a can of tomato sauce over the nuggets. Layer in about ¾ cup of mozzarella cheese and your favorite veggie toppings*. Cover tightly, with foil.
If you are going to use within 48 hours, place it your fridge until needed, then bake covered at 450 degrees for 20 minutes. Remove the foil, and bake until the cheese has melted and slightly browns.
*Cut your veggies into bit sizes for even cooking. A Jar of pizza sauce can be used instead of the tomato sauce for extra flavor.
Cheesy Mac and Beans Casserole:
Cook one or two packages of macaroni and cheese, depending on the size of your family, following box instructions. When done, place in oven safe large bowl or casserole dish. Make a dimple or path in the macaroni and cheese then pour in a can of drained dark kidney beans. Chop a large onion and do a quick fry with 1 tablespoon of oil, in a medium skillet until the onion is almost cooked. Spread the partially cooked onions over the cheese and bean mixture. Cover mixture with about 1 ½ cups of chopped chicken, ham or grilled beef, spreading it evenly. Cover with foil.
Cover your casserole dish with foil, then place in fridge until needed or freeze for later use. When ready to bake, preheat oven to 325 degrees and bake for 20 minutes, then remove the cover and sprinkle about ½ cup of shredded Cheddar cheese over the top and bake another 10 minutes until the cheese has melted and turned a light brown.
Serve with a tossed green salad for a nourishing quick meal.
These two easy dinners, can be time savers for any night of the week. They are delicious enough for company or just for family night.
More tips for easy dinners can be found at http://hassieskitchentable.com/whats-dinner/
Over the years, I have found, these few tips improve my crock pot cooking joy.
Fall is coming, we can feel the coolness in the air and see the leaves beginning to turn in color. Today I am passing along one of my Mother’s favorite cool weather recipes for Fried Green Tomatoes. Growing up I was never a big fan of this recipe but as it was one of mother’s favorites, I taught myself to make it when she came to live with me.
While it calls for green tomatoes, I always thought they were too tart, even after frying, so I use tomatoes that are just on the verge of turning pink but are still firm to the touch.
For this recipe you will need:
About ¾ cup yellow cornmeal
About ½ cup all purpose white flour
Salt and black pepper
About 1 teaspoon sugar, optional
About ½ teaspoon crumbled dried Italian oregano or sweet marjoram
1 extra-large egg or 2 medium
¼ cup of milk
3 to 4 green tomatoes, sliced about 1/2-inch thick
Oil for frying (I use vegetable or olive oil)
In a shallow bowl, mix the flour and cornmeal with the seasonings; season generously with salt and pepper. Beat the egg and milk, in another small shallow bowl.
Pour oil in a large skillet to about 1/2-inch deep then heat over medium heat. While the oil is heating place paper towels on a baking sheet.
One at a time, dip the tomato slices into the egg, and then dredge them, on both sides in the flour/cornmeal mixture. I use a fork or my hands, which ever you like, to handle the tomato slices, taking them from egg to dry ingredients, to skillet. Carefully drop them into the hot oil until the pan is full. Saute them in one layer, you might need to make them in a few batches. Turn them in about 3 to 5 minutes, when they are golden brown on the underside. Saute for another 3 to 5 minutes until golden brown and remove them from the oil, [use tongs for this move], then to the pan with the paper towels to drain, while you cook the rest.
Fried green tomatoes can be eaten, alone, as an appetizer or with a garlic aioli or corn salsa. They are often served as a side dish with supper, or they can also be served on a bed of greens with goat cheese rounds on top, as part of a salad. How ever you like them remember to serve them hot.
What’s for dinner? Here are some menu helping tips for busy a Mom.
Dinner being the last meal of the day, becomes a time when families can get together and talk about their day. It is also a hectic meal time for most moms who are just getting off of work. If you are a busy mom, here are some menu planning tips to help make the age old question What’s for Dinner?, easier to answer and even have fun.
Schedule your meals a week in advance.
This is one of the most important planning tips for “What’s For Dinner”? Knowing what you are going to eat throughout the week means less chance that you will stop off at the closest fast food joint for a convenient, but unhealthy meal. Decide on the last day of the previous week, what the menu will be for the following week. Create your shopping list from the list of your on hand ingredients, to avoid buying what you don’t need at the grocery store.
Look for bargains.
Clip, share or trade coupons. Read advertising circulars to decide where the best grocery to shop is for your menu items. If one ingredient is a common denominator in many meals, consider buying in bulk to save money. Common staples like milk, eggs, bread and sugar can be bought in bulk as well. Some stores will have double or triple coupon days when you can save even more.
Don’t get into a rut, your family will get tired of chicken and rice every Thursday. Use the Internet to search for new and exciting What’s for Dinner? recipes. You can also learn to put a new twist on an old recipe for a new taste.
Have a leftover night.
After cooking meals for five or six days, there is bound to be left over food. Choose one night a week to be leftover night and let everyone mix and match for dinner. It will save you money and keep your food waste to almost nothing.
Cook your meals in advance.
After deciding on your, What’s For Dinner? menu question, go ahead and fix as many of the meals, as you can. Choose a day when you will have some help on hand. Each person can take one meal and fix it for the following week. Once everything has cooled, store it in sealed containers or casserole dishes to be frozen until the night it is needed.
Do prep work in advance.
In most cases, all of the meals can’t be cooked at once time. Some foods just taste better, cooked fresh. For them, do as much prep work as you can, in advance. Get your kids to help chop but let them use the kitchen shears instead of knives. When you have the vegetables chopped and the cooked meat, diced, place them into air tight container and refrigerate, until needed. Mix together the dry ingredients and do likewise. The night of the meal, add the wet ingredients and cook.
What’s for dinner?, does not have to be a question that only mom can answer. The entire family can help with dinner so it is a relaxing meal for everyone.
Here is one of my favorite places to get family dinner ideas: