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.
Last weekend we had friends over for a fantastic, end of the summer bbq. (It's only the end of the summer because our school is back in session.) As always, we had way too much food. When I was little, we used to eat a dish called pizza burgers at school. I remember I loved them. This gave me the idea to turn our hamburgers into breakfast burgers. These were easy to make and only need a couple ingredients. Enjoy!
Breakfast Burgers:
Ingredients:
2- 1/4 Hamburgers, crumbled
2 Eggs
1/3 Cup Dip (I used spinach artichoke, but any will work.)
3 Hamburger or Hotdog Buns
Shredded Cheese
1. Preheat oven to 350 degrees.
2. Mix together hamburger meat, eggs, and dip. Spread out over hamburger or hotdog buns. Top with shredded cheese.
3. Bake for 10 minutes. Makes 6 Breakfast Burgers.
Want to get What's for Leftovers recipe updates?
Like us on Facebook :)
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.
We had a bbq last night and amazingly enough, we ended up with more food leftover than when we started. It was totally loaves and fishes :) We have such great friends! This morning when I was figuring out breakfast, I realized that I should probably use some of the myriad of hamburger buns sitting on my counter, but I was tired of making the same old breakfast regulars. Here's a twist on French toast and peanut butter and jelly that was a huge hit! We ate them as a finger food. They are great for kids and husbands with very little clean up!
PB Jammerwiches
Ingredients:
4 to 6 Hamburger Buns
2 Eggs
1/4 Cup Milk
1 Tsp Cinnamon Sugar
Peanut Butter
Jelly or Jam
Powdered Sugar
1. In a shallow bowl, mix together milk, cinnamon sugar, and eggs.
2. Spray your griddle with non-stick spray and heat it up.
3. Spread a thin layer of peanut butter and jellly on the "wrong" sides of the bun. Put together like a sandwich and smash flat. Dip both sides of sandwich in egg mixture. Place on griddle and cook until both sides are golden brown. Sprinkle powdered sugar on top. Makes 4 to 6 PB Jammerwiches.
I don't normally buy coconut because I don't like the texture. I love the taste, I love the smell, but not the texture. My friend Kimberly gave me an extra bag of it to cook with and it's been sitting in my fridge for awhile, just waiting for inspiration to occur. Lucky for us, it occurred last week in the form of a dessert recipe. Growing up, my neighbor Cathy used to make us a dessert called dump cake. This is a very easy pie/cobbler dessert where you just dump everything into a cake pan and bake. I took that idea and used the coconut to make a cherry cream cobbler. It is delicious and very simple to make. It is a perfect summer dessert: fast, easy, and unforgetable :)
Cherry Cream Cobbler
Ingredients:
For the Crust:
1 Cup Almond Flour
1 and 1/2 Cups Pecan Meal
1 Cup Coconut
1 Stick of Butter
For the Filling:
1 Can Sweetened Condensed Milk
1 Can Cherry Pie Filling
1. Preheat oven to 350 degrees. Spray a 11" deep dish baking pan.
2. Take out 2 bowls. In one, mix together almond flour, pecan meal, and coconut. In the other, mix together milk and cherry pie filling.
3. Spray pie pan. Pour milk and cherry pie mixture on batter. Spread out evenly. Pour flour and coconut mixture on top.
4. Melt butter. Drizzle over the top of the cobbler. Bake at 350 degrees for 35 to 40 minutes. Top will be golden brown when finished. Serve with ice cream or whipped cream.
It is so hot in St. Charles, but I don't want to stop cooking! To avoid heating up our whole house with a gas oven, I made stuffed green peppers in my slow cooker. They turned out great, were a snap to make and really easy to clean up. I had 3 HUGE peppers, so I cut them in half and stuffed each half. If you have smaller ones, feel free to use the whole pepper.
Slow Cooker Stuffed Peppers
Ingredients:
3 Large Peppers (green, red, yellow or orange)
1/2 lb ground turkey
1 & 1/2 Cups Cooked Instant Brown Rice
1/2 Cup Black Bean & Corn Salsa
1 Egg
3 TBSP Hummus
1/2 Tsp Salt
1/2 Cup Water
Shredded Cheddar Cheese
1. Cut peppers in half. Take half of pepper with stem. Carefully cut around stem and pull out seeds.
2. In a separate bowl, mix together ground turkey, rice, salsa, egg, hummus and salt. Stuff peppers with mixture.
3. Pour 1/2 cup of water into bottom of a large slow cooker. Place stuffed peppers into cooker. Cook on high for 90 minutes. Place shredded cheese on top of peppers and cook for 15 more minutes on high. Keep on warm or low until ready to serve. Serves 4-5 people.
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.
