INGREDIENTS
Extra Virgin Olive Oil
1 cup assorted chopped vegetables
2 cups chicken, pulled or chopped
1 cup gravy
1 cup chicken stock
1 1/2 - 2 cups mashed potatoes or sweet potatoes
1/2 cup of cheese
PREPARATION
Preheat oven to 350F.
Pour gravy and stock in a sauce pot over medium-high heat until it comes to a bubble.
Over medium-high heat, saute some oil and vegetables until softened, about 3-5 minutes. Turn off heat and add chicken and gravy mixture to the vegetables and toss to coat.
Pour pie filling in a casserole and top with potatoes and cheese if desired.
Bake 20-25 minutes until golden brown and bubbly.
Showing posts with label Leftovers. Show all posts
Showing posts with label Leftovers. Show all posts
Wednesday
Thursday
Stork Meal 5: Corn and Black Bean Taco Soup
I should have mentioned that I am really quite terrible about taking a picture of the meals before they are scarfed. Usually it's because I'm in the middle of feeding one of the seven people staying in this house right now, but sometimes I click it before it goes to the left over section of the refrigerator.
And today was one of those days. I didn't even THINK about taking a picture until I was putting everything into containers for the freezer/frig... then I quickly snapped the below pic with my phone and called it good.
I do solemly swear to try to take a picture of the completed meals from now on... Did you notice the TRY word? Yeah, we will see how that goes.
Okay, so today's meal is a family favorite of ours. My good friend Jenneffer E from Ellsworth AFB, SD served this to my family way back in like 2006... maybe even 2005. I was so enamored with it that I told her I had to have the recipe. She looked at me like I had two heads, "It's left overs!"
Whaaaa??
How can something THIS GOOD and this beautiful be made of leftovers?
Over the years, I've since lost her exact words on how the recipe went, but I always remember what goes in it (always a different leftover meat) and how to enjoy it (smoothered in cheese, sour cream and chips)!
However, when I was doing some research for my Stork Meals, I came across a gals recipe that used black beans and I was like DUH! Black beans are the perfect compliment... so I added them in and if could have been any more perfect then it was, I dunno what else would have to go in it.
We didn't have any leftover meat (because this whole house is full of carnivorous folks) so I am using ground beef for the recipe.
Ingredients:
1 pound ground beef (or 2-3 cups left over meat cubed)
1 tsp olive oil
1 medium onion
1-2 Tablespoons garlic
1-2 packages of taco seasoning
2 cans of black beans (rinsed and drained)
2 cans of corn (not creamed and undrained)
2 cans of fire roasted tomatoes and green chilies (undrained)
1 small can of diced green chilies (undrained)
8oz of tomato sauce (not spaghetti sauce)
2 cans diced potatoes (undrained)
(You will also need cheddar cheese, sour cream, and tortilla chips when serving)
Now remember I said this was a leftover meal for her? She would throw all of her leftover veggies into this dish instead of some of the above canned goods. However, she always added more!
If you are using left over meat, follow the directions below these for LEFT-OVER MEAT.
Dice onion and garlic and place to large skillet with olive oil. Cook for a couple minutes to soften the onions then add ground beef. Cook until beef is just brown and then add taco seasoning. Here is where you taste and see just how much taco seasoning you want. Remember this is going to combine in the crockpot with the liquid from the corn, potatoes and tomatoes. So don't be shy.
If you are prepping this meal for the freezer, cool the mixture and place in gallon sized bag with all the rest of the ingredients. You should have a nice full bag. Be sure to label and double bag.
Day of cooking, defrost and put in the crockpot. If you think you need more juice, add broth or just water, but usually it turns out perfect. Crockpot on high for 2-3 hours or low 4-5. Serve with fresh grated cheddar or pepper jack and a dollop of sour cream. Crumble tortilla chips into the bowl or use the chips as your spoon.
Directions for LEFT-OVER MEAT:
Because your meat is already cooked (and usually left overs at our house are chicken breasts) you don't want to put them in the crockpot for 2-5 hours and suck what remains of the juices out of them. I've tried this before, it doesn't work. You'd think being in all that broth and yumminess that it would add to... but no. So here is what you do.
Three ziplocks needed. First ziplock should be the cubed meat. Seal it and place it in an empty gallon sized ziplock. Next, add the cooked (but cooled) onions and garlic to lasts ziplock bag and then add BOTH envelopes of taco seasoning. If you use the large jar of seasoning I'd say about 1/3 of a cup. Add in all the remaining ingredients. So you will have two sealed bags. A meat bag and a soup bag inside the final ziplock.
With this version, you will cook the soup just like you did above but add in the defrosted meat in during the last 30-45 minutes, just long enough for it to become the same temperature as the mixture but NOT COOK!
Then you can eat to your hearts content... or your stomachs. ;)
To see the other Stork Meals, click here.
And today was one of those days. I didn't even THINK about taking a picture until I was putting everything into containers for the freezer/frig... then I quickly snapped the below pic with my phone and called it good.
I do solemly swear to try to take a picture of the completed meals from now on... Did you notice the TRY word? Yeah, we will see how that goes.
Okay, so today's meal is a family favorite of ours. My good friend Jenneffer E from Ellsworth AFB, SD served this to my family way back in like 2006... maybe even 2005. I was so enamored with it that I told her I had to have the recipe. She looked at me like I had two heads, "It's left overs!"
Whaaaa??
How can something THIS GOOD and this beautiful be made of leftovers?
Over the years, I've since lost her exact words on how the recipe went, but I always remember what goes in it (always a different leftover meat) and how to enjoy it (smoothered in cheese, sour cream and chips)!
However, when I was doing some research for my Stork Meals, I came across a gals recipe that used black beans and I was like DUH! Black beans are the perfect compliment... so I added them in and if could have been any more perfect then it was, I dunno what else would have to go in it.
We didn't have any leftover meat (because this whole house is full of carnivorous folks) so I am using ground beef for the recipe.
Ingredients:
1 pound ground beef (or 2-3 cups left over meat cubed)
1 tsp olive oil
1 medium onion
1-2 Tablespoons garlic
1-2 packages of taco seasoning
2 cans of black beans (rinsed and drained)
2 cans of corn (not creamed and undrained)
2 cans of fire roasted tomatoes and green chilies (undrained)
1 small can of diced green chilies (undrained)
8oz of tomato sauce (not spaghetti sauce)
2 cans diced potatoes (undrained)
(You will also need cheddar cheese, sour cream, and tortilla chips when serving)
Now remember I said this was a leftover meal for her? She would throw all of her leftover veggies into this dish instead of some of the above canned goods. However, she always added more!
If you are using left over meat, follow the directions below these for LEFT-OVER MEAT.
Dice onion and garlic and place to large skillet with olive oil. Cook for a couple minutes to soften the onions then add ground beef. Cook until beef is just brown and then add taco seasoning. Here is where you taste and see just how much taco seasoning you want. Remember this is going to combine in the crockpot with the liquid from the corn, potatoes and tomatoes. So don't be shy.
If you are prepping this meal for the freezer, cool the mixture and place in gallon sized bag with all the rest of the ingredients. You should have a nice full bag. Be sure to label and double bag.
Day of cooking, defrost and put in the crockpot. If you think you need more juice, add broth or just water, but usually it turns out perfect. Crockpot on high for 2-3 hours or low 4-5. Serve with fresh grated cheddar or pepper jack and a dollop of sour cream. Crumble tortilla chips into the bowl or use the chips as your spoon.
Directions for LEFT-OVER MEAT:
Because your meat is already cooked (and usually left overs at our house are chicken breasts) you don't want to put them in the crockpot for 2-5 hours and suck what remains of the juices out of them. I've tried this before, it doesn't work. You'd think being in all that broth and yumminess that it would add to... but no. So here is what you do.
Three ziplocks needed. First ziplock should be the cubed meat. Seal it and place it in an empty gallon sized ziplock. Next, add the cooked (but cooled) onions and garlic to lasts ziplock bag and then add BOTH envelopes of taco seasoning. If you use the large jar of seasoning I'd say about 1/3 of a cup. Add in all the remaining ingredients. So you will have two sealed bags. A meat bag and a soup bag inside the final ziplock.
With this version, you will cook the soup just like you did above but add in the defrosted meat in during the last 30-45 minutes, just long enough for it to become the same temperature as the mixture but NOT COOK!
Then you can eat to your hearts content... or your stomachs. ;)
To see the other Stork Meals, click here.
Friday
Left Over Turkey and Broccoli Alfredo
(not tried and true, but it sounds easy & awesome)
6 ozs. uncooked fettuccine (see note)
1 C. fresh or frozen broccoli flowerets
1 (10 3/4-oz.) can cream of mushroom soup or reduced-fat cream of mushroom soup
1/2 C. milk
1/2 C. grated Parmesan cheese
2 C. cubed cooked left over Thanksgiving turkey
1/4 t. freshly ground pepper
Prepare fettuccine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain.
In skillet mix soup, milk, cheese, turkey, pepper and fettuccine mixture and cook through, stirring often.
Serves 4.
Note: Substitute 8 ounces of spaghetti for fettuccine.
6 ozs. uncooked fettuccine (see note)
1 C. fresh or frozen broccoli flowerets
1 (10 3/4-oz.) can cream of mushroom soup or reduced-fat cream of mushroom soup
1/2 C. milk
1/2 C. grated Parmesan cheese
2 C. cubed cooked left over Thanksgiving turkey
1/4 t. freshly ground pepper
Prepare fettuccine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain.
In skillet mix soup, milk, cheese, turkey, pepper and fettuccine mixture and cook through, stirring often.
Serves 4.
Note: Substitute 8 ounces of spaghetti for fettuccine.
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