I’m always on a quest to find great recipes for leftovers. My latest is a delicious combo of chicken and rice with a creamy sauce. No one will know you used leftovers to make this!

Chicken and Rice Casserole

2 tbsp butter

1 tbsp olive oil

1 small onion, peeled and diced

2 tbsp flour (I used gluten-free)

1 cup milk

1 cup chicken broth

2 slices Swiss cheese, broken into small pieces

1/2 tsp Dijon mustard

1/2 tsp dried thyme

salt and pepper to taste

2 cups diced cooked chicken (about 2 breasts)

4 cups cooked rice (I used a combo of white and brown)

1 cup frozen peas (or cooked, leftover peas)

2 tbsp breadcrumbs (I used gluten free)

Preheat the oven to 400 and spray an 8×12 inch baking pan with cooking spray.

Melt butter and olive oil in a large saute pan over medium heat and add onion. Cook until starting to brown, about 5 minutes. Stir in flour and cook for one minute. Whisk in milk and broth and cook until it thickens.

Stir in cheese, thyme, salt, pepper and mustard, stirring until cheese melts. Stir in chicken and peas.

Spread rice in the baking pan. Top with chicken mixture. Sprinkle breadcrumbs on top and spray with cooking spray. Bake for 20-25 minutes until bubbly. Serves 6.

SOO easy and yummy!

 

I’m always on a quest to find great recipes for leftovers. My latest is a delicious combo of chicken and rice with a creamy sauce. No one will know you used leftovers to make this! Chicken and Rice Casserole 2 tbsp butter 1 tbsp olive oil 1 small onion, peeled and diced 2 tbsp flour … Read more →

I love potato skins. I used to get them as a kid at TGI Friday’s. When we were first married, I learned to make them myself at home, reusing/recycling the skins from baked potatoes, and also cutting down the fat. It’s one of my favorite ways to use leftovers I would otherwise toss. I decided to give potato skins an even bigger makeover with this result:

Updated Potato Skins

skins from 3 baked potatoes (6 halves)

2 tbsp olive oil

4 slices prosciutto baked on a baking sheet at 400 for about 5 minutes until crisp, broken into pieces

3 slices fontina cheese

1/2 tsp rosemary

1 scallion, chopped

salt and pepper to taste

Creme Fraiche

Preheat oven to 400 degrees. Brush the insides of the skins with the olive oil. Place on a baking sheet and bake for about 10-12 minutes until they begin to brown and get crispy. Remove from the oven and break off pieces of cheese and place on the skins. Do the same thing with the prosciutto, breaking off pieces, and laying on top. Sprinkle with rosemary, scallion and salt and pepper. Bake for another 2-3 minutes until the cheese melts. Serve with creme fraiche or sour cream.

These were fantastic. I really love baked prosciutto; it’s like a leaner bacon that is just as salty and crisp. These skins have great flavor and are perfect as an appetizer, game food, or even as your main course if you serve with a salad.

 

I love potato skins. I used to get them as a kid at TGI Friday’s. When we were first married, I learned to make them myself at home, reusing/recycling the skins from baked potatoes, and also cutting down the fat. It’s one of my favorite ways to use leftovers I would otherwise toss. I decided … Read more →

The only time I make beef Stroganoff is when I have leftover beef. It’s actually one of my husband’s favorite dishes. This version is so simple, easy, and quick, you won’t believe it!

Beef Stroganoff from Leftovers

1/4 cup chopped onion

2 tbsp olive oil

6-8 ounces sliced white or baby bella mushrooms

salt and pepper to taste

2 tbsp flour

2 1/2 cups beef broth

10 ounces thinly sliced beef (I had leftover sirloin roast this time, but I have used strip steak, filet, and other cuts of meat: the key is to slice this as thinly as possible and cut off all fat and gristle)

1/4 cup light sour cream

pinch of nutmeg

Use a deep skillet for this recipe. Saute the onion in the olive oil over medium high heat until it softens and begins to brown. Add mushrooms and cook until they begin to soften, about 4 minutes. Season with salt and pepper to taste. Stir in 2 tbsp flour (I used gluten free flour and added 1 tsp cornstarch) and cook for one minute. Add beef broth and stir until combined. Cook for a few minutes, until it begins to thicken. Stir in the beef. Cook until heated through. Taste it for seasoning and add more salt and pepper as needed. Turn off the heat and stir in the sour cream. Serve over cooked egg noodles (a 16 oz bag is right for this recipe). Note that I used fusilli this time because gluten free egg noodles do not seem to exist. This serves 4.

You can adjust this recipe a couple of ways:

– If you have leftover chicken, use that instead of beef and use chicken broth instead of beef broth.

– If you don’t have 10 ounces of beef, add in more mushrooms to compensate.

– If you don’t have sour cream (or don’t want to use it), stir in plain yogurt instead.

– If you have leftover cooked mushrooms, by all means, use those instead and just skip the step of cooking the mushrooms down.

– If this recipe creates leftovers, and you don’t want to reheat it (I find the beef gets a bit tough when reheated in the microwave), you can just freeze it. The next time you make beef stew, dump it in. You can also puree the leftovers and add to beef stew that way.

 

The only time I make beef Stroganoff is when I have leftover beef. It’s actually one of my husband’s favorite dishes. This version is so simple, easy, and quick, you won’t believe it! Beef Stroganoff from Leftovers 1/4 cup chopped onion 2 tbsp olive oil 6-8 ounces sliced white or baby bella mushrooms salt and … Read more →