What to do with leftover tuna salad?

Good Evening!!!  I can't believe it's already the end of September.  This school year is really flying by.  It has been a challenge keeping up my posting and working full-time.  But, have no fear, I have a pile of What's for Leftovers recipes that I need to post.  They're just waiting for some spare time!

Here's a new recipe that you can use with leftover tuna salad.  My husband, Andy, only like a few types of fish: fried catfish, tuna fish and shrimp.  A little while ago, I made a speedy dinner of tuna fish.  I made a large batch, so we had quite a bit leftover.  Since tuna fish salad doesn't last very long, I wanted to have it again the next day, but didn't want to have tuna salad sandwiches again.  Soooo, I baked it.  It turned out fantastic!  Enjoy!

1. Preheat oven to 350 degrees.  Spray a 10 to 11 inch baking pan with Pam.
2.  Mix all ingredients together.  Pour into baking pan.  Bake at 350 degrees for 25 to 35 minutes.  Baked Tuna Salad is finished when the top is lightly browned and bubbly.

What to do with leftover spaghetti and fried okra?

My mom is semi-Southern, so, we grew up eating fried okra.  For us, it was a treat when my mom would take the time to cook this Southern delicacy.  Although, I have battered and fried okra by hand, I am lucky enough to be able to buy it in the grocery store.  I love it when it is on sale for $1 a bag.  While I think fried okra is simply delicious, I was very surprised to find out that my children aren't as thrilled about it (although they both tried it for me!).  With all this fried okra leftover, I seriously thought I might have to throw it out, but then I got to thinking.  I hid it in this Cajun Spaghetti that went over extremely well with my husband and father.  Enjoy the recipe, it's spaghetti with a twist!

Cajun Spaghetti
Ingredients:
1/2 Cup Diced Onions
2 Celery Stalks, Chopped
1 TBSP Minced Garlic
2 Chorizo Sausage Links
1 Brat or Smoked Sausage
1/2 Cup Chopped Ham
1 Diced Tomato
1 Cup Fried Okra
I Can Diced Tomatoes
1 & 1/2 Cups Spaghetti Sauce
1 Cup Water
1 TBSP Creole Seasoning
4 Cups Cooked Pasta

1. In a large soup pot, saute diced onions, celery and minced garlic in a little olive oil for 5 minutes. 
2. When celery turns bright green add chorizo (decased and crumbled).  Cook for another 5 minutes.  Add smoked sausage, ham, tomato, fried okra, diced tomatoes, spaghetti sauce, water, and creole seasoning.  Simmer on  high for 10 minutes. 
3.  Turn to low and mix pasta in.  Cook until pasta is thoroughly heated.  Serves 6 people.

What to do with leftover pork chops?

Sometimes I look in my pantry and refrigerator and think, "I have no idea what to make for dinner."  Usually if I stand there long enough, something catches my eye and voila, I know what we're having.  If you're having one of those days, here's an easy soup recipe for you to make :)  Serve it with a salad and warm garlic bread and you have a great meal.  Plus you'll probably have some leftovers to freeze for another one of those days when you're at a loss as to what to make.

3 Bean Soup
Ingredients:
1 Can Tomato Soup
4 Cans of Beans (I used red, black & butter)
Lg Can (28oz) Crushed Tomatoes
2 Cups Water
1 Cup Chopped Ham
2 Cooked Pork Chops, Chopped
1/2 Large Onion, Chopped
1 and 1/2 TBSP Minced Garlic
1 TBSP Onion Soup Mix
1 Tsp Salt
Grated Cheddar Cheese

1.  Pour all ingredients except cheese into a slow cooker.  Cook on low for 4 to 6 hours until soup thickens up.  Stir every so often, so soup won't burn.
2  When finished, top with grated cheese and serve.  Serves 6 to 8.

What to do with leftover chicken and corn?

Don't forget to look for What's for Leftovers on Facebook to get recipe updates!

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! 

What to do with cucumbers and tomatoes?

With Spring here and fruit and vegetable stands popping up all over the place, I'm in the mood for some salad.  For the first time ever, I've planted some plants.  Hopefully this summer, we'll have a ton of peppers, lettuce, onions, and raspberries.  Celia and Charlie had a great time helping me plant the seeds.  Now I just have to keep them out of the dirt long enough to let my little plants grow!  Here's a deliciously fresh tasting Balsamic Cucumber Tomato Salad.  I used dried basil, but if you have fresh basil, it will taste even better!

Balsamic Cucumber Tomato Salad
Ingredients:
3 and 1/2 Cups Chopped Tomatoes (I used Roma and Cherry tomatoes)
1 Large Cucumber
1/3 Cup Diced Onion
4 oz Diced Mozzerella Cheese
3/4 TBSP Dried Basil
1 TBSP Minced, Refrigerated Garlic
1 TBSP Honey
2/3 Cup Balsamic Vinaigrette Salad Dressing
Salt (optional)
Pepper (optional)

1. Chop tomatoes and cucumber.  Put them into a medium-sized bowl.  Dice onion and cut mozzerella cheese into cubes.  Add to bowl.
2. In a separate bowl, mix together basil, garlc, honey and salad dressing.  Pour over salad and stir.
3. Salt and pepper to taste.

What to do with leftover bratwursts and canned corn?

The sun is shining, the birds are singing and Spring is in the air- hopefully!  It's a perfect day for cajun food!  Okay, any day is a perfect day for cajun food.  I myself have never been to New Orleans, but my husband Andy has for Mardi Gras.  According to him, Mardi Gras is crazy and the food is great.  He loves cajun food, so he was a big fan of this dish!  From start to finish, it will take you less than an hour, and you can feed a crowd of 5-7 adults with it.  Serve some toasty french bread on the side and you'll have a feast!

Cajun Rice

Ingredients:

1 Box Red Beans and Rice

1 Small Onion

1 Green Pepper

1 Orange, Yellow, or Red Pepper

1/4 Cup Canned Corn (this is all I had, you can add more)

2 Bratwursts

1 Cup Chopped Ham

1 TBSP Garlic
1 Can Tomato Soup
1 Can Diced Tomatoes
1 1/2 Cans of Water (use the diced tomatoes can)

1. Dice onion, green pepper, and colored pepper. Put into a large soup pot with red beans and rice mix.
2. Cut up brats into small pieces.  Add brats and ham cubes to pot.
3. Add garlic, tomato soup, diced tomatoes (with juice) and water to the pot.  Mix all ingredients together.
4. Cook covered, on high until rice mix comes to a boil.  Stir occasionally so the bottom won't burn.
5. After rice starts to boil, turn heat down to medium and cook covered for 20 minutes.  Continue stirring occasionally so rice won't burn on the bottom.
6.  After 20 minutes, uncover and turn off stove.  Let sit for ten minutes to thicken up and cool.