Archive for the ‘leftovers’ Category
Mac + cheese. I remember it as one of the only things I would eat as a picky kid. Don’t get me wrong, sometimes you just need a box of the blue for nostalgia’s sake. That being said, I’ve been testing any and every recipe that I could, searching for the one to call the créme de la créme of homemade mac but they only led to a lot of ‘meh’. This recipe is a gem.
You grater and your favorite hot sauce will be key for this dish. If you’re not a fan of heat or spice, trust me and invest in some Cholula Hot Sauce. It doesn’t necessarily add heat, but lends some amazing flavor that takes this mac to another level.
I also had a zucchini in my fridge that needed to be used up so I grated it and squeezed most of the liquid out of the zuc to add later to the mac. You can feel free to omit it or add whatever you like in the final steps of this dish but I prefer a green veggie with my mac. I also recommend that one of the two cheeses you use be an extra sharp cheddar and that you grate all the cheese on the smaller set of grates for easier melting.
I used my beloved cast iron skillet that’s mostly used for cooking up bacon but it also transitions easily from stove top to the oven (there may have had some bacon fat left over from my last cooking session…even better!). Feel free to use whatever you have for your stove top and transition the mac to a baking dish for the last step.
Here’s what you’ll need: || Read more
I have a confession. Fans + lovers of ricotta cheese look away because you will not find any in this lasagna recipe (sorry not sorry).
When I think of lasagna, a huge pan full of pasta, marinara and lots and lots of cheese come to mind. But honestly it’s just as easy to make for one or two people. Your best friend in this one will be a bread loaf pan.
For whatever reason when I was grabbing ingredients I needed for this recipe, I could only find no-cook lasagna noodles that were gluten free and made from rice. I decided to go for it.
I promise you won’t know the difference in texture or even taste so give it a try if you can find them! The noodles didn’t cook in certain areas around the edges but I’m certain that’s a quick fix with a hot water bath for 15 minutes before I assemble (the instructions on the rice noodles said not to soak in a bath before…perhaps another lesson in listening to my gut!).
As with most of my recipes, I’ll note a few spots where your differences in taste could replace what I’ve used. This is not baking folks! If you must have ricotta, use it! Vegetarian? No problem! Skip the ground turkey + use sliced mushrooms + ground carrots instead! Just don’t skimp on the cheese + do not use the fake stuff. Please!
Here’s what you’ll need: || Read more
All I can say is this recipe is damn good, not to mention it doesn’t take all day in a slow cooker. My new puppy was up at 5 AM on Super Bowl Sunday so I had plenty of time and feel like slow cooking this recipe in my dutch oven only lead to perfection. Don’t have a nice big dutch oven to cook on your stovetop with? Sear the meat first in a pan and then throw everything in your crockpot but do NOT use a mini crock like my fave 2.5 qt. This makes enough chili to feed 4-6 people. || Read more
Start to finish, this quick dish took about 20 minutes and thank goodness. I had a lot of things to do tonight and making a complicated dinner was not one of them (I reserve that for Saturdays, remember?).
What’s even better? You only need a pot with a lid + you’ll have enough for leftovers for lunch next day. Win-win! Serves 2 or 1 + leftovers. || Read more
Pinterest, Pinterest, Pinterest. Found this gem on you know what. Really have no other words than it was so good, what was to be leftovers ended up being a second helping! Thanks to the Buns In My Oven blog for sharing the recipe.
*my version ended up being vegetarian friendly because I only had vegan bouillon instead of chicken broth – it was just as good, if not better!*
What you’ll need:
- 1 tablespoon olive oil
- 1 cup rice (I used regular instant rice)
- 2 cups broth (I used Rapunzel brand Vegan Vegetable Bouillon – No Salt)
- 2 tablespoons butter
- 1 medium zucchini, grated (wash and leave the peel on!)
- 1 cup shredded cheddar cheese (I finely shredded it so it would melt fully)
- ½ teaspoon garlic powder (I used a dash of garlic salt & skipped the salt below)
- salt and pepper to your liking
- splash of milk, if needed (mine didn’t need it)
- Heat the olive oil in a medium sauce pan over medium heat.
- Add rice and stir to coat. Toast, stirring it often. Mine didn’t really turn golden like her recipe calls for (perhaps I was just impatient).
- Pour in the broth & bring to a boil. Turn the heat to low, cover and let simmer.
- Cook for about 15 minutes or until the rice has soaked up most of the liquid.
- Remove from heat and add in the butter, zucchini, cheese & garlic. Stir until cheese is melted and everything is mixed well.
- Add salt & pepper to taste and milk if needed (again, I didn’t need the milk).
Won’t say too much about this one except it goes back to my thoughts on using what you already have in your refrigerator to come up with a quick and delicious dish!
What you’ll need – makes 2 burritos:
- 4 eggs, beaten
- Splash of milk
- ¼ cup shredded cheese (whatever you have)
- 1 tablespoon olive oil or butter
- Green onion, cleaned and chopped
- Meat (optional – I used leftover slices of smoked turkey I had in the fridge – left over ground beef or sausage would be great too!)
- Frozen spinach, thawed and drained
- Onion powder
- Lemon pepper
- Salt & Pepper
**if you decide to use harder veggies like onions or green peppers, sprinkle with salt & saute them until soft first)**
- Beat the eggs and milk together. Add the green onion and seasonings. Set aside.
- In a skillet, heat the olive oil over medium heat until warm.
- Add the spinach and chopped up turkey and cook until hot.
- Pour the egg mix in and let sit until the egg starts to cook up around the edges.
- Start scrambling/mixing everything together and leave it alone for 2 or 3 min.
- Sprinkle the cheese on top and mix until the eggs are fully cooked.
- Serve on warmed up whole wheat tortillas.