I am on the countdown- 6 more days of students and 1 teacher workday!!! I LOVE summer! I especially love all of the fresh fruits and vegetables! Here is a great slaw recipe if you are tired of traditional slaw. It is sweet and crunchy, a favorite combination of mine! Enjoy :)
Strawberry Apple Slaw
Ingredients:
3 Cups Cabbage, shredded
1 Red Bell Pepper, thinly chopped
1 Apple, thinly chopped
8 to 10 Large Strawberries, chopped
1/4 Cup Red Onion, finely diced
3/8 Cup Vinegar & Oil Fruit Based Salad Dressing (E.g. raspberry vinaigrette, strawberry balsamic, etc.)
1/8 Cup Honey
Juice of 1/2 a Lime
1/2 Cup LaChoy Rice Noodles (the crunchy, salad topping kind)
In a large bowl, mix together cabbage, pepper, apple, strawberries, and onion. In a separate bowl, mix together salad dressing, honey and juice of 1/2 a lime. Pour over salad and mix gently. Serve immediately or refrigerate until ready to serve. Immediately before serving mix in the LaChoy rice noodles. Serves 6 to 8.
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It seems like a bag of baking potatoes lasts us forever! I looked in my crisper drawer just the other day and I have a 5 pound bag that desperately needs to be used. Since the weather has been fabulous lately, we've been spending as much time outdoors, soaking up the sun before cold, yucky weather starts. Here's a veggie recipe for the grill to make during those beautiful, golden fall days.
Potato Packets
Ingredients:
3 Large Baking Potatoes
2 Apples
1 Small Onion
2 Green Peppers
1 Red Pepper
1/4 Cup Olive Oil
1 Tbsp Soy Sauce
1 Tbsp Red Wine Vinegar
1/2 Tsp Pepper
1/2 Tsp Salt
1. Wash potatoes, trim off ends and microwave for 90 seconds.
2. Chop potatoes into large chunks. Chop apples, onion, and peppers into chunks 1/2 the size of the potato chunks.
3. In a large bowl, mix together potatoes, apples, onion, peppers, olive oil, soy sauce, vinegar, salt and pepper.
4. Fold veggie mix into 3 large pieces of aluminum foil. BBQ on the top rack of bbq grill for 25 minutes on high.
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Happy Cinco de Mayo What's for Leftovers readers! We love tacos in our household, however sometimes I get tired of making them the "regular" way. This recipe is a great way to use up roasted chicken or leftover chicken breasts and celebrate Cinco de Mayo! Serve this with What's for Leftovers' Sangria and you'll have an instant party!
Crispy Chicken and Corn Tacos
Ingredients:
3 Cups Cooked Chicken
1 Cup Corn
½ Cup Plain Yogurt
½ Cup Cream Cheese
½ Cup Water
2 Tsp Dried Green Pepper
2 Tsp Dried Red Pepper
1 TBSP Dried Onions
8 to 10 Flour Tortillas
Shredded Cheddar Cheese
Lettuce
Fresh Cilantro
Chopped Tomatoes
1. If chicken is still on the bone, take it off and cut it up into small pieces. There needs to be 3 cups after you take it off the bone.
2. Wash lettuce, cilantro and tomatoes. Chop, mix together and put aside to use to stuff your tacos.
3. In a large sauce pan, mix togetherchicken, corn, yogurt, cream cheese and water. Cook over medium heat, stirring frequently. Add peppers and onions to pan. Cook until a creamy sauce begins to form and everything is heated thoroughly, about 10 minutes.
4. Turn stove top on medium heat. Spray a large frying pan with non-stick spray. When pan is hot, put a tortilla in pan. Spray side facing up with non-stick spray. Heat bottom of tortilla for 15 to 30 seconds. Flip tortilla. Before putting tortilla back down, spray pan again. Put a large spoonful of chicken and corn filling on half of taco. Sprinkle cheddar cheese on the other side. When cheese is melted, fold one side of taco over the other. Cook both sides until light brown and crispy. Continue with other tortillas.
5. Stuff tacos with lettuce, cilantro and tomatoes and serve. Ole!
Who would have thought? This is what I asked myself when our ham and chicken kabobs turned out absolutely delicious tonight! I love ham, but I've never bar-b-qued it. However, we have a lot of ham. A couple of weeks ago, hams were on sale at our local grocery store and I bought a huge one! It was so big that I cut it in half and froze half of it. Earlier today, I took out some chicken to cook tonight, but my thighs didn't thaw out, only the two boneless breasts did. Needless to say, when I went to make these Asian Kabobs for dinner tonight, I had to improvise. Lucky for us and all our What's for Leftovers' readers, they turned out to be some of the best kabobs I have ever made! Feel free to use whatever veggies you have on hand. I used our last turnip, which actually turned out to be really good as a kabob veggie. I hope you can get out and enjoy the nice Spring weather and bbq these kabobs some time soon!
Asian Kabobs
Ingredients for the Kabobs:
1/2 Large Red Onion
1 Medium Yellow Onion
2 Green Peppers
2 Colored Peppers (I used red and yellow)
1 Turnip
2 Boneless, Skinless Chicken Breasts, Cut into Chunks
15 Large Chunks of Ham
1. Soak your kabob sticks in water so they won't catch on fire on the bbq pit.
2. Cut up vegetables and meat into large chunks.
3. Load up six kabobs sticks with the vegetables. Load up four more with the meat, rotating ham and chicken.
Ingredients for the Sauce:
1 Cup Red Sweet n' Sour Sauce
1 Cup BBQ Sauce
1/4 Cup Honey
1/4 Cup Soy Sauce
1 TBSP Minced, Refrigerated Garlic
1. Mix all ingredients together and divide into two bowls.
2. Baste both sides of veggies kabobs with sauce in one bowl. If there is sauce left, pour over veggies. Then baste both sides of meat kabobs with sauce in the other bowl. If there is sauce left, pour over meat.
3. Cook kabobs on bbq grill over medium-low heat. Make sure chicken is finished cooking before removing from heat.
Good Morning What's for Leftovers Readers! We have had a very busy weekend. Our children went out of town because Andy had to play the piano in our friends' wedding. So needless to say, there was not a lot of time for leftover cooking. Because of this, I made sure to make a dish last Thursday to post this Sunday. It was a breakfast quiche for the guys at Andy's shop for lunch. It was a big hit judging by the empty pie dish that came home with Andy that night. Quiche filling is one of the easiest food items to prepare, but the crust, unless you use a store-bought one, is a little more time consuming. Since I was in hurry, and I didn't have any ready-made pie crusts, I used baking potatoes as my crust. This was so simple, plus it made the dish a little healthier. I love to sneak vegetables in my recipes whenever I can! Let me know if you have any questions.
Ham and Potato Quiche
Ingredients:
2 Medium Baking Potatoes
1 Cup Chopped Broccoli
1 Cup Diced Ham
1/4 Cup Diced Red Bell Pepper
1/3 Cup Mayonnaise
6 Eggs
1/3 Cup Milk
1 1/2 Cups Shredded Colby Cheese
1. Preheat oven to 350 degrees. Spray a glass bottom pie pan.
2. Peel baking potatoes. Cut in half and thinly slice. Layer potato slices on bottom of pie pan.
3. Layer chopped broccoli, ham, and bell peppers on top of potato slices.
4. In a blender or Magic Bullet, whip together mayo, eggs and milk until creamy and frothy. When finished, gently pour over vegetables.
5. Bake in the oven for 30 minutes. After 30 minutes add cheese to the top of the quiche and bake for another 15 minutes. When finished, the bottom of the quiche should be light brown and the cheese should be completely melted and bubbly.
We have quite a variety of salad dressings in our fridge. Earlier this year, my friend Kimberly taught me how to really use coupons to save money when grocery shopping. Because of this, I have an even larger variety in our pantry waiting to be savored on delicious salads. I have completely stocked up because of low, low prices! Opening a new bottle of salad dressing is a fabulous surprise, you really never know what new flavors you're going to get. We have a bottle of Imo's dressing that has been hanging around in our refrigerator for awhile. I've been trying to finish it up so I could open a new bottle of dressing. Last night I succeeded when I made this yummy pea salad. It's a spin on the version you might have eaten at church dinners and you'll love it! Bring it to your next church dinner or picnic.
Peas and Pasta Salad
Ingredients:
2 1/2 Cups Frozen Peas
3 Cups Cooked Pasta
1/2 Red Bell Pepper, chopped
2 Hard-boiled Eggs, chopped
1/2 Colby Cheese, diced
1/4 Cup Red Onions, diced
1/4 Cup Italian Salad Dressing
1/2 Cup Mayonnaise
1/2 Tsp Dill Weed
1. Pour frozen peas into a large bowl. Do not cook them.
2. Add cooked pasta to the bowl
3. Chop and dice bell peppers, eggs, colby cheese, and red onions. Add to bowl.
4. Pour Italian salad dressing and mayo into the bowl. Sprinkle dill weed on top. Mix thoroughly.
Your salad will need to sit out while for awhile (1/2 an hour to an hour) to allow your peas to defrost. After that, stir and either serve immediately or put in the refrigerator to enjoy later.
My husband Andy loves all Mexican and Tex-Mex foods. I could make tacos and burritos every night of the week and he would be in heaven. However, our daughter Celia, wouldn't like it very much. You can imagine Andy's surprise when his daughter did not pop out of the womb wanting some nachos. In fact, it took her three and a half years to find something on the Taco Bell menu that she actually likes besides cinnamon twists. Lucky for Andy, they started selling cheese roll-ups- melted cheese and a tortilla, which Celia loves. So now, we can regularly visit Taco Bell again.
Last night, when I started to make dinner, I wanted to make something Mexicany for Andy, but I was tired of tacos. I had a few tortilla chips at the bottom of the bag that I wanted to use, so I made a Tex-Mex Meatloaf for dinner. It was really good and moist! The best thing about it is, if you have any leftover, crumble it up, throw in some taco seasoning and beans and have tacos the next night.
I did not make the meatloaf very spicy so Celia and Charlie would eat it. Add some red peppers and use spicy salsa to heat it up.
Tex-Mex Meatloaf
Ingredients:
1 lb Ground Turkey
1/8 Cup Dried, Chopped Onions
1 TBSP Dried Green Peppers
1 TBSP Dried Red Bell Peppers
2 Eggs
1/2 TBSP Southwest Seasoning Mix (I used a Pampered Chef one)
3/4 Cup Crushed Tortilla Chips (divide into 1/4 Cup and 1/2 Cup)
1/4 Cup Bread Crumbs
3/4 Cup Salsa (divide into 1/4 Cup and 1/2 Cup)
3 Slices Colby Jack Cheese
1. Preheat oven to 350 degrees.
2. In a large bowl, mix together ground turkey, onions, peppers, eggs, southwest seasoning, 1/4 cup crushed tortilla chips, bread crumbs, and 1/4 cup salsa.
3. Spray a glass bottom pie pan. Form meat mixture into a log and place on pie pan. I did this by making two large balls. I placed them next to each other on the pan and filled in between them with the rest of the meatloaf mix.
4. Spread 1/2 cup of salsa on top of meatloaf. Place in oven and bake for 20 minutes. After 20 minutes, place cheese slices on top of meatloaf, bake for another 10 minutes. When timer goes off spread 1/2 cup of crushed tortilla chips on top of melted cheese. Bake for another 15 minutes.
5. Let cool for 5 to 10 minutes after you take out of oven. Serve with salsa.
