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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 :)
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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.
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.
