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We have had such a beautiful, mild fall, but I'm excited for some cold weather and some cold weather cooking! Just this afternoon Celia told me, "Mom, I love winter! I can't wait to stand outside in the cold!" While I'm not quite that excited, I am thrilled to share some hearty What's for Leftovers recipes with you all! Here is one for leftover roast beef. The nice thing is you don't even have to cook a roast for this recipe. If you want to make it quick, get some thick slices of roast beef deli meat from your grocery store. After cooking for a half an hour with the stuffing, you (and your family!) won't even be able to tell that you used deli roast beef. Your short cut will be your secret!
One Pot Roast Beef Dinner
Ingredients:
1/2 Cup Water
1 Green Pepper, diced
1 Onion, diced
2 & 1/2 Cups Roast Beef, chopped into large chunks
1 Can Green Beans
1 Cup Mozzarella Cheese
1/2 Cup Water
1 Box Stuffing Mix
2 Cups Chicken Broth
1. In a large, oven safe, skillet, saute green peppers and onions in 1/2 cup water on high for 5 minutes.
2. Add roast beef and green beans to skillet. Pour 1/2 Cup of water on top. Next add a layer of cheese. Then add stuffing mix to the top. Pour chicken broth over entire dish. Cover and cook on med/hi heat for 15 minutes.
3. Broil in the oven for 7 min. until top is golden brown and crispy. Serves 4 to 5 people.
With God, all things are possible :)
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We had some awesome enchiladas at the birthday party we went to this past weekend. Our host, Kimberly, sent us home with some, but they're never as good reheated as they are originally. Instead, I made them into a really creamy casserole. Your family won't even know that this dish has leftovers in it, if you don't tell them!
Enchilada Casserole
Ingredients:
4 Large Enchiladas
1 Can Beans, drained (I used black eye peas, but any kind of beans would work)
1/2 Cup Mexican Rice
1/2 Cup Salsa
1/3 Cup Cream Cheese
1 Egg
1 Can Cream of Mushroom Soup
1 and 1/2 TBSP Taco Seasoning
1/4 Cup Mayonnaise
3 to 4 Roma Tomatoes
1/4 Cup Chopped Onion
1/2 to 1 Cup Cheddar Cheese
Lettuce
Fresh Cilantro
Diced Tomatoes
1. Preheat oven to 35o degrees. Spray a square (8x8 or 9x9) glass baking pan with non-stick spray.
2. Cut enchiladas into 1/2" circles. Place circles on bottom of baking pan, touching each other.
3. In separate bowl, mix together beans, rice, salsa, cream cheese, egg, cream of mushroom soup, taco seasoning and mayo. When finished, pour on top of enchilada circles.
4. Cut tomatoes into thin slices. Sprinkle onions on top of casserole. Put tomato slices on top of onions.
5. Chop up some lettuce, cilantro and tomatoes. Mix together and set aside.
6. Bake in the oven for 30 minutes. After 30 minutes, pour a layer of cheese on top and broil for 5 minutes. Let sit for 5-10 minutes. Top individual servings with lettuce mixture. Serves 4 to 6 people.
I love potato salad. It reminds me of summer fun and church picnics. I think when you eat it in Winter, it's an automatic mood lifter because it reminds you of sunnier, warmer days. However, there's only so many times you can eat leftover potato salad before you say, "Blah, potato salad again!" Today when I looked in our fridge and saw our leftover potato salad, that's exactly what I said to myself, so I decided to do something with it. This recipe is really fast to put together. I think it took me 15 minutes, and that included a 2 minute break to bandage myself up when I grated my thumb. It was also easy to clean up my mess since everything goes into one pan- this will make Andy happy since he's our official kitchen cleaner!
Ham and Potato Casserole
Ingredients:
1 Cup Potato Salad
1 1/2 Cups Cubed Ham
2 Eggs
1 Cup Milk
3/4 Cup Water
1 Cup Chopped Carrots (about 30 baby carrots)
1 TBSP Dried Onions
1 Box AuGratin Potatoes (I used Betty Crocker)
1 Cup Shredded Cheese (I used 1/2 cup of mozzerlla and 1/2 Cup of Colby)
Preheat oven to 35o degrees. Spray a 9" or 10" glass, pie pan. Crush dried potato rounds from augratin potatoes into smaller pieces. Mix first 8 ingredients together, including spice packet from augratin potatoes. Pour in 1/2 cup of the cheese and mix. Next put the mixture into the pie pan. Bake for 20 minutes. After 20 minutes, lightly stir mixture so liquid is equally dispersed. Sprinkle the rest of the cheese on top. Cook for another 15 to 20 minutes. When finished, cheese will be completly melted on top, and the edges and bottom will start to turn light brown.
The other day, Andy brought home a container of roast beef and veggies my mom had made for the guys at the shop. Even though I had never eaten it, I have a problem leaving food as is. I mixed the pot roast and veggies with cornbread and a creamy gravy. It was a really great meal for a snowy evening with my family. I served it with a side of homestyle green beans and fresh garlic bread. Everybody loved it, Charlie had 3 helpings! That's a lot for a 2 year old who normally only eats Taco Bell Cheese Roll Ups and oranges.
Roast Beef Bake
Ingredients:
For the gravy:
1/4 Large Onion
1/2 Large Green Pepper
3 Cups of Water
4 oz Neufchatel or Cream Cheese
1 12 oz Jar Turkey Gravy
For the bake:
4 Cups Leftover Roast Beef and Veggies
1 Box Stuffing Mix (I used a cornbread one)
2 Eggs
1 1/2 Cups Shredded Cheddar Cheese
First make the gravy. Chop the green pepper and onion. Put in a large pan with three cups of water. Bring to a boil on top of the stove. Cook until peppers are bright green and onions start becoming translucent. Cut cream cheese up into chunks and add to the water. Add the jar of gravy. Continue cooking until all ingredients are mixed together and it starts to boil and thicken.
While gravy is cooking, make the roast beef mixture. Cut up 4 cups of leftover roast beef and veggies into little cubes. Mix in box of stuffing. In a separate bowl, crack two eggs and mix. Add to beef and stuffing mixture. Spray a 10 x 10 deep dish casserole. Pour beef and stuffing mix into casserole dish. Pour gravy on top of stuffing mix. Bake at 350 degrees for 15 minutes. Take out of oven and top with cheddar cheese. Put back in the oven and cook for another 20 minutes. Cheese should be melted and bubbly when it's done.
If you have any juice or veggies left from your original roast beef, don't forget to freeze it! We might use it in a recipe later.
