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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 :)
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.
