Archive for the ‘leftovers’ Category

Breakfast burrito


posted by on cooking for 2, healthy, leftovers, portions, quick

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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
  • Paprika
  • Garlic
  • 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)**

  1. Beat the eggs and milk together. Add the green onion and seasonings. Set aside.
  2. In a skillet, heat the olive oil over medium heat until warm.
  3. Add the spinach and chopped up turkey and cook until hot.
  4. Pour the egg mix in and let sit until the egg starts to cook up around the edges.
  5. Start scrambling/mixing everything together and leave it alone for 2 or 3 min.
  6. Sprinkle the cheese on top and mix until the eggs are fully cooked.
  7. Serve on warmed up whole wheat tortillas.  

Cooking for 2


posted by on cooking, cooking for 2, healthy, leftovers, portions, vegetable

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When I first started this blog I mentioned cooking for 1 or 2 people and how my favorite cookbook is based around that idea (remember?). At this point, cooking for 2 people comes naturally to me. It’s hard for me to actually think “normal” and cook for 5 or 6 people because I’ve adapted to shopping, prepping and cooking for me and the boyfriend.

This all ties in with portion control and waste too. I hear friends tell me that they’ll go ahead and cook a full recipe fully knowing most of it will go to waste, even after eating leftovers. I would love to try and convince everyone that this doesn’t have to be the case if you’re cooking for yourself or you and a significant other. Hopefully I can touch on this subject every once in a while to help you guys out – along the way, let me know if you have questions or any ideas to add!

I still really struggle with cutting down when it comes to baking & probably because I know baked goods will be gone before I can even get them off a hot baking sheet! For this post I’ll focus on cooking and start of with some tips. We’ll go into more detail later!

Meat & Poultry:
Buy meat/poultry when it’s on sale and in family sizes – when you bring it home divide it into 1/2 lbs., put in freezer bags and store for later. I generally use 1/2 pound of any kind of meat when I cook for the boyfriend and I.  Really a 1/4 lb. of meat is a little bit more than a portion so this will be plenty. Trust this Nebraska girl – I know it sounds like not enough, but it will be.

When I buy chicken breast I’ll clean them up, cut them in half and freeze them separately. When it’s time to use them, thaw them out, place between two pieces of saran wrap or place in a baggie and pound with a rolling pin until about 1″ thick. You’ll have plenty for one serving and cut down on your cooking time significantly.

Visit your local farmer’s market (if you’re fortunate enough to have one around) and buy what’s in season. This one is hard for me sometimes when I see Brussels sprouts or asparagus and have to hold back because they’re not in season and are so expensive. You’ll help out your wallet if you pay attention to this. Google your local growing seasons and see what’s in now. has a good one…

Frozen vegetables are something my freezer is always stocked with. I use them in everything and love having the different options when it comes time to throw a quick 15-minute dinner together or when there’s no meat in the house, I can easily put together an awesome vegetarian meal (think stir fry with rice or noodles).

posted by on cooking, cooking for 2, healthy, leftovers, Phoenix, portions, quick, vegetable

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Now that it’s reaching past 100 degrees every day here in Phoenix, I’m afraid my baking will have to subside until my birthday (yes, I bake my own birthday cake – a crazy dark chocolate bundt to be exact – follow up on this after June 12!).

When I really “read” my first cookbook I remember mention of keeping staples in your kitchen – basics that are versatile and can be used in a lot of different meals.

This quick recipe uses just about every main staple I keep around. Onions, garlic, rice, canned tomatoes, beans & veggies, pasta – just to name a few. Here’s a quick dish that makes excellent leftovers that are even better on day 2.

Here’s what you’ll need:
(makes enough for 2-4 people depending on if you want leftovers)

  • 1½ cups of instant rice, cooked
  • ½  onion, chopped
  • ¼-½ lb. ground beef
  • 1 can black beans, drained & rinsed
  • 3-4 garlic cloves, finely chopped
  • Cumin, salt & pepper to taste
  • 1-2 cups frozen corn
  1. Heat a skillet over medium-high heat.
  2. Throw in the ground beef, chopped onion and seasonings as you like.
  3. Half way through the beef cooking, add the chopped garlic and mix well.
  4. Cook until beef is browned and onions have softened and are translucent.
  5. Add the frozen corn & beans and mix until well heated. Add more cumin, salt & pepper as needed.
  6. Finally, stir in the cooked rice and continue cooking 4-5 more minutes until well mixed and hot.
  7. Serve in bowls!

It may seem hard at first, but it is possible and easy to cook for 2 people when you have staples already in your kitchen, ready to use. Keep portions in mind and read the labels for serving sizes.

cooking vs baking


posted by on baking, cooking, gripes, healthy, leftovers, quick, vegetable

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The idea of spending more than 30 minutes cooking a meal is annoying to me. Don’t get me wrong, I love being in the kitchen but I’d much rather spend 4 hours with the precision of baking. Throw “a bunch of sh*t” in a pan and cook it is my theory when it comes to dinner (which is exactly what I did last night).

I had a couple of almost empty boxes of elbow pasta, some feta cheese, frozen corn, frozen chopped spinach, and a half can of diced tomatoes leftover in the fridge. I heated up a tablespoon of butter, threw in the frozen spinach, corn, can of tomatoes with the juice, mixed it all up until it was hot and bubbling and added some finely chopped garlic at the very end. Feta cheese was sprinkled on the top after it was dished up. Bonus: it made about 4 servings so the boyfriend and I had leftovers for lunch which, in my opinion, was even better reheated the next day (you’ll have to ask him how it was cold – yuck!).

Crustless quiche


posted by on baking, Colorado, cooking, homemade, leftovers, quick, vegetable

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Mini quiches served with home fries

When I was in Eastern Colorado, I lived with a co-worker and friend of mine for a short time. Her husband was an amazing chef but she was the one that taught me how to make her “garbage” quiche. Use whatever leftovers you have in your fridge. You can choose either fresh or frozen veggies, just make sure to sauté them to soften them up before mixing them in with the other ingredients. Also, if you decide to use any meats, make sure they are all pre-cooked.

Anything can be thrown into the mix and the amounts of the ingredients for the filling are really up to you. Often times, I use up whatever leftover pizza cheeses and toppings I have from the night before to make a quick quiche the next morning. The possibilities are endless!

I’ve also prepped all the ingredients the night before. Just pour the egg mixture into your pie pan or crust and bake in the morning! Over time I’ve skipped the crust (which you can make yourself or use pre-made roll out dough) and gone crustless which is equally delicious!

What you’ll need:

  • 5 eggs
  • onion
  • frozen, chopped spinach – thawed and drained (I use about half a bag)
  • 1 cup shredded cheese
  • 1 tbsp. olive oil
  • lemon pepper
  • garlic
  • basil

Chop up & sauté any hard vegetables first (peppers, onions, etc… you need to soften these up before mixing with the eggs). Set aside to cool.

Beat eggs with milk, oil & cheese. Add any seasonings.
Add in spinach and any other vegetables and/or meats you may have (aka the “garbage”).
Add cooled, sautéed veggies.

Pour mixture into 8″ or 9″ pie plate. This time around I divided the mix equally into 12 muffin pans to make mini quiches. 

Bake in a 350 degree oven for 30-35 minutes, or until the top is bubbly and golden. (muffin pans took a little under 20 minutes to bake)

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