Ohhh, I had forgotten how busy the start of the school year is! After a crazy month of August, I finally get to sit down and post a recipe. Hooray! This is a recipe I made a couple of weeks ago. I loved it! It was a fabulous mixture of tastes that you wouldn't necessarily put together regularly. We bought our Sicilian Eggplant and all the peppers from our local farmer's market. If you can't find a Sicilian one, just use a small regular one. Happy cooking!
Tortellini with Eggplant and Peppers
Ingredients:
1 Small Sicilian Eggplant, peeled and diced
1/2 TBSP Salt
1 Fresh Banana Pepper, diced
1 Poblano Pepper, diced
1 Small Onion, Diced
1 TSP Minced Garlic
1/2 Cup Olive Oil
1 Can Cream of Mushroom Soup
1/3 Cup French Onion Dip
1/2 Can of Milk (use cream of can)
2 Bags of Meat Tortellini
1. Pour olive oil and eggplant into a large skillet. Sprinkle salt on eggplant. Saute on high. When skillet is hot, add peppers, onion, and garlic. Stir frequently. Saute until eggplant softens.
2. Add cream of mushroom, French onion dip and milk to skillet. Lower heat to medium, continue stirring frequently. Cook until bubbly and thicker (about 15 minutes).
3. While finishing sauce, cook meat tortellini in a separate pot following directions on package. Mix sauce and cooked tortellini together and serve. Serves 4 to 6 people.
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I love to make rice salad. It's so easy, a little of this, a little of that, some cheese and Italian dressing and voila, ready to eat. Unfortunately, I'm the only one in our family who really loves rice salad, so I either need to be making it for a party or be prepared to eat it every night for a week. Last week I got tired of eating leftover rice salad, so I snuck it into a dish for dinner. Wouldn't you know, my family loved the dish, so I now know what I can do with leftover rice salad. Enjoy!
Chicken Vino
Ingredients:
6 Chicken Breast or Thighs, thawed
1 Can Cream of Mushroom
1 & 1/2 to 2 Cups of Rice Salad
1/2 Can Black Olives, Sliced
1/2 Green Pepper, Chopped
1/2 Onion, Chopped
1/4 Cup Cream Cheese
1/2 Cup Red Wine
(*My rice salad had peas and tomatoes in it, if yours doesn't you can also add these to your dish.)
Put your chicken into a large slow cooker. Pour all other ingredients on top. Cook on High for 1 &1/2 to 2 hours until chicken is done. Check periodically and stir, add a little water or milk if sauce starts to dry up.
Our first What's for Leftovers reader has submitted a recipe! I love that when Danielle saw leftover chips in her work breakroom, she thought about our WFL site. Together we're saving money and resources!!! Read Danielle's story and recipe below. When we move to our new site, http://www.whatsforleftovers.com/, I'll have a section for readers to submit their recipes for everyone to try. In the meantime, email your recipes to andreablevins@hotmail.com and I'll post the recipes for you. Make sure you post comments on What's for Leftovers or on our Facebook page to let Danielle know how much you love her recipe :)
What to do with Leftover Ruffled Potato Chips
Our work had a birthday treats day last Friday and I brought a lot of different things. One of the many things I took in was Ruffled Potato Chips and dip. When I came back to the lounge at the end of the day, the dip was gone. About a serving or two of non broken chips were left and about a cup or so of broken chips. I’ve been reading your blog and I thought what a waste. So, I took a Ziploc bag and took them home. I searched your blog and of all of the yummy recipes I couldn’t find one. I had a feeling that potato chips would be yummy on top of a tuna casserole. Went to my pantry and fridge and some of my normal ingredients were not there. This is what I found.
Crunchy Tuna Noodle Casserole
Ingredients:
1 can (10 ¾ oz) of Campbell’s Healthy Request Cream of Mushroom
1 can (10 ¾ oz) of Campbell’s Healthy Request Cream of Chicken
1 can (10 ¾ oz) of Campbell’s Great for Cooking Cheddar Cheese
1 bag (12 oz) of Egg Free Wide Pasta Ribbons
1 bag (16 oz) Frozen California Medley
1 cup of Shredded Cheese
1 cup of crushed up Ruffled Potato chips
2 cans of Star-Kist Tuna in water (about 12 oz together)
Salt and Pepper to Taste
1. Take Frozen Vegetables and sit out to thaw.
2. Take 3 quarts of water, bring to boil. Add noodles and stir occasionally for 5-7 minutes. Do not let noodles get too tender. Drain water and noodles into a colander. Do not rise noodles.
3. Preheat the oven to 400 degrees F. In the same pot as noodles were cooked in, add the can of Cream of Mushroom, Cream of Chicken and Cheddar Cheese. Mix together. Add Salt and pepper to taste. Mix in drained tuna and thawed out Vegetables. Mix in noodles. Pour mixture into a 9-inch x 13-inch x 2-inch rectangular baking dish (3 quart casserole dish).
4. Take Shredded Cheese and sprinkle over the mixture, making sure it is evenly sprinkled. Add more cheese if you want. (I don’t know how much cheese I actually used. I eyed it.) Then take the crushed up Ruffled Potato chips and spread out on top of the cheese.
5. Put in the oven for 20-30 minutes or until cheese is melted nicely.Let cool for 5 minutes, serve, and enjoy!!!
By Danielle Farris
A while back, our grocery story had spaghetti sauce on sale for ridiculously cheap prices. Being half Italian, I never pass up a sale on anything to do with tomatoes, so I stocked up! The other day I was looking in my pantry and I realized I haven't used any of my sauces yet. This really surprised me. I immediately set to remedy this situation. Since I was on Spring Break and my kids were at the sitter, I wanted to make something fast so I could clean our house a bit between my appointments that day. In these situations, our slow cooker is my best friend. It was rainy and cold that day, I made a Tomato Basil Soup. The aroma was delicious and it was so simple to make. Our friends Erin and Drew came over for dinner that night. We served it with roasted chicken, cantaloupe and cheesy garlic bread. It was a perfectly simple dinner that was delicious.
Tomato Basil Soup
Ingredients:
1 Can Northern Beans
1 Can Diced Tomatoes
1 Can Cream of Mushroom Soup
4 Cups Milk
1/2 Jar of Spaghetti Sauce
1/2 Pack Frozen Peas
3 TBSP Creme Fraiche (or sour cream)
2 Pinches of Salt
1 Tsp Onion Powder
1 Tsp Dried Basil (Use fresh if available, I didn't have any)
1/2 Tsp Garlic Powder
1. Pour all ingredients into your slow cooker, cook on high for 2-3 hours, stirring occasionally so it won't bubble up and burn.
2. Before serving, pull out about 1/4 cup of liquid. Mix together with 1 Tbsp of flour until a paste forms. Mix paste into soup and put lid on until soup comes to a boil. Continue cooking until soup is at desired thickness.
3. Serve with cheesy garlic bread.
