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I love the Superbowl- not necessarily for the football but because of all the wonderful leftovers you can use in recipes afterwards! Here's one for your leftover bits of dip. I used a ranch dip in our Crescent Cups but you can use dill, french onion, bacon cheddar or what every kind of dip you have leftover and your family loves. Enjoy!
Ham and Broccoli Crescent Cups
Ingredients:
1 Cup Chopped Ham
1 Cup Chopped Broccoli, cooked
3 TBSP Dip (ranch, dill, french onion, bacon cheddar, etc.)
1 Egg
1/2 Cup Shredded Cheddar Cheese
1 Tube Crescent Rolls
1. Preheat oven to 375 degrees. Mix together ham, broccoli, dip, egg, and cheddar cheese in a large mixing bowl.
2. Spray a 12 muffin, regular size muffin pan with Pam. Unroll crescent rolls. Take each triangle, and make it into a triangular cup (see picture, use long perforated side to join together). Place into muffin pan. Fill with ham and broccoli mix.
3. Bake at 375 for 14 to 15 minutes. Let sit for 5 minutes to set before serving. Makes 8 Cups.
Whenever we go to restaurants, it seems like such a waste to throw away all of those bread sticks or rolls that they give you. Often their servings are so large, we end up with 5 to 6 leftover. Here is a recipe that uses those bread sticks or rolls. If you don't have the bread sticks, simply substitute torn up bread pieces. If you don't have leftover pasta salad, use leftover or fresh cooked pasta. To make this recipe a complete meal, add cooked chicken and serve a salad on the side. Enjoy!
Baked Pasta Salad
Ingredients:
4 Cups Bread sticks, toasted
4 Cups Pasta Salad
1 Egg
1/2 Cup Sour Cream
1 Can Cream of Soup
1/2 Cup Milk
1 Cup Mozzarella Cheese
1/2 Envelope Onion Soup Mix
Parmesan Cheese
1. Preheat oven to 400 degrees. Cut or tear bread sticks into large chunks and put in the oven until lightly toasted. Let cool before mixing with other ingredients.
2. Mix together bread sticks, pasta salad, egg, sour cream, soup, milk, mozzarella cheese, and onions soup mix in a large bowl.
3. Spray a large baking dish with Pam. Pour mixture into dish. Sprinkle Parmesan cheese on top. Bake at 400 degrees for 25 to 35 minutes. Dish is finished when top is starting to brown and bubbly.
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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.
This weekend my wise, older brother turned 33. Yea Mike! My mom and dad threw him a really fun surprise party with lots of family and friends. We were fortunate enough to be the beneficiaries of some really yummy food leftover from the party. Lately, we've been so busy that I really haven't had a lot of time to cook. On Monday I looked into our fridge and knew I needed to cook a lot! Our fridge was stocked with food. So, from the leftover French Onion Dip was born Mini Turkey and Broccoli Cannelloni. I made them with a red sauce, but I think they would be even more delicious if you used a white alfredo sauce.
Mini Turkey and Broccoli Cannelloni
Ingredients:
1 Box Manicotti Noodles
1 Lb Ground Turkey
1 Package Chopped Frozen Broccoli
1/2 Cup French Onion Dip
1 Cup Ricotta Cheese
1 Bag Mozzarella Cheese
1/2 Cup Parmesan Cheese
1 Egg
1 and 1/2 Jars Red Spaghetti Sauce or 2 Jars Alfredo Sauce (or a combination of the two)
1. Boil manicotti noodles following the directions on the box. When finished, drain water and cut noodles in half.
2. Preheat oven to 350 degrees.
3. Cook broccoli in microwave for 5 minutes. Let cool when finished. If there are any large pieces, chop them up.
4. In a large bowl, mix together ground turkey, broccoli, french onion dip, ricotta cheese, 3/4 bag of mozzarella cheese, parmesan cheese and the egg.
5. Spread a thick layer of spaghetti or alfredo sauce on the bottom of two medium sized baking dishes. Stuff manicotti noodles with turkey mixture and place in baking dishes. Cover finished noodles with remaining sauce.
6. Bake covered for 35 minutes. Add remaining mozzarella cheese and a sprinkle of parmesan cheese to the top of the noodles. Cook for 5 more minutes uncovered. Let cool before serving.
What a beautiful day! The sun's shining and I'm on Springbreak- Woohooo! I wish everyday was Springbreak. We've had a very exciting week. We went to the zoo yesterday and Monday we spent the day working in the yard. I'm hoping to start a small garden this summer, so I can create lots of fresh veggie recipes for What's for Leftovers? Are you all planting gardens? What kind of delicious recipes are you looking for?
On Monday, I made these Spanish Rice meatballs for dinner. My brother and I figured out that they have 71 calories per meatball and a serving of the greenbeans had 30 calories. They were so easy to make, and really delicious and flavorful, in addition to being healthy for you. In fact, Mike doesn't normally like to eat frozen green beans because he thinks they taste waxy. If you cook them this way, they are extremely tender. No one will complain about them! I used a box of Spanish Basmati rice mix to make the meatballs (see Amazon add for exact type). You can also use a box like Uncle Ben's chicken rice or wild rice mix. The boys sprinkled Chili Powder on theirs, but I ate mine as is. Both options are delicious! This recipe makes 18 to 20 meatballs.
Spanish Rice Meatballs
Ingredients:
1 Pound Ground Turkey
1 Box Spanish Style Rice Mix
1 Egg
1/4 Cup Breadcrumbs
1/8 Cup Milk
1 Can Chicken Broth
1 Bag Frozen Green Beans
Chili Powder (Optional)
1. Cook rice following the directions on box. When finished, let cool completely.
2. Add ground turkey, egg, milk and breadcrumbs to rice.
3. Spray a large frying pan with non-stick cooking spray. Roll meat mix into small to medium-sized meatballs and place in frying pan. Pour chicken broth on top.
4. Cook meatballs on medium heat. When one side of meatball is finished cooking turn them. Pour bag of green beans on top of meatballs. Cover and continue cooking until meatballs and greenbeans are thoroughly cooked.
5. (Optional) Sprinkle a small amount of chili powder on meatballs right before serving.
3. Bake at 375 for 14 to 15 minutes. Let sit for 5 minutes to set before serving. Makes 8 Cups.
