January 20, 2012: Semi-Homemade Meatloaf Pizza Recipe

It’ difficult to make a whole meatloaf for two people and not have tons of leftovers. That doesn’t stop me from making it when I’m craving this comfort food, however. What it does mean is that I have to be creative about using up those leftovers. While I love meatloaf sandwiches slathered with mayo, those aren’t too diet friendly. This recipe is surprisingly not high in calories, if you can limit yourself to one sixth of the total recipe.

Semi-Homemade Meatloaf Pizza

1 canister refrigerated Pillsbury French bread

1 cup canned tomato pasta sauce (I used Bertolli’s healthy variety)

1 t. dehydrated garlic

6 white mushrooms, thinly sliced

¼ cup chopped red bell pepper

4 thin slices leftover healthy meatloaf

1 cup shredded mozzarella cheese

Preheat oven to 400 degrees. Spray a rimmed cookie sheet with nonstick cooking spray. Unroll the French bread dough and pat it into place on the cooking sheet. Spray surface with nonstick cooking spray. Place bread in preheated oven and bake for 7 minutes. Remove from oven.

While bread is cooking, place pasta sauce in a saucepan and add garlic. Heat over low and cook until reduced by half, about 15 minutes.

Spray a small skillet with nonstick cooking spray and heat to medium. Add mushrooms and peppers, spray with nonstick cooking spray. Sauté for 5 minutes, or until veggies start to soften.

Spread pasta sauce on bread dough. Top with veggies, crumbled meatloaf and cheese. Return to oven and cook an additional 15 minutes, until cheese is melted and edges of crust are browned.

Serves 6 with approximately 325 calories per serving.

October 16, 2011: Any Leftovers With Any Pasta Recipes

Yesterday I shared with you a recipe I concocted to use leftover pork loin roast. Today I want to share with you several possible combinations of other types of leftover meat, vegetables, pasta and sauce.

Mexican Chicken

Protein: Leftover chicken, shredded

Vegetables: Black olives, tomatoes, yellow onion, garlic, jalapenos or green chile, bell pepper

Pasta: Fideo (or any type of tiny shaped pasta)

Sauce: Velveeta cheese

Garnish: Freshly chopped cilantro

Italian Sausage

Protein: Leftover smoked sausage or minced beef (steak, roast, etc.)

Vegetables: Tomatoes, garlic, white onion, mushrooms, black olives, bell pepper

Pasta: Spaghetti or gnocchi

Sauce: Tomato sauce

Garnish: Parmesan cheese and basil

Vegetarian

Protein: Black beans

Vegetables: Green onions, tomatoes, jalapenos, garlic, celery, mango

Pasta: Macaroni

Sauce: Pasta water and a bit of olive oil

Garnish: Crumbled cotija or goat cheese and cilantro

All American

Protein: Ham

Vegetables: Corn, peas, carrots

Pasta: Penne or farfalle

Sauce: Velveeta

Garnish: Minced parsley and bacon bits

These are just a few ideas for using leftovers with pasta. Hopefully this gives you further ideas of ways to take one night’s dinner and totally, yet easily, transform them into a brand new meal another night. Bon appétit!

Tip: Thicker, wider pastas work best with meats and lots of vegetables.

August 26, 2011: Chili and Cheese Omelet Recipe

Wondering what to do with those chili leftovers? You may want to can them but you could also use up a bit by making a special breakfast. This recipe was inspired by a dish that used to be on the menu at IHOP.

Chili cheese omelet served with cornbread and a hash brown patty.

Chili and Cheese Omelet

6 eggs

1 t. vegetable oil

½ cup chili

½ cup shredded longhorn or Colby Jack cheese

1 green onion, thinly sliced on the diagonal

3 T. sliced jalapenos (from a jar)

Whisk the eggs. If using a nonstick omelet or sauce pan, spray it with nonstick cooking spray. Heat the pan to medium low and add the oil. When the oil is hot, add the egg mixture. Cook until set on the bottom, then tilt the pan and lift an edge of the omelet, allowing the runny eggs to run underneath. When the top of the omelet is almost set, spoon chili along the center; top with cheese and green onions. Slide the pan under the broiler for a couple minutes, if necessary, to completely set the eggs. 

Cut in half and serve with leftover cornbread, if desired.

Serves two.

February 16, 2011: No Waste Leftovers Breakfast Hash Recipe

I don’t believe in wasting food. Maybe it’s my upbringing – being raised by two Depression-era parents who were taught the old adage of “waste not, want not” but I can’t throw good food away. At a former job, my immediate supervisor absolutely appalled me by saying, “I never keep leftovers. If food isn’t eaten at a meal, I throw it away.” Wow! I can’t even imagine not saving perfectly good food to eat at a later time. Not only are leftovers good for a quick lunch the next day, you can turn large quantities into another meal.

Of course, I have an advantage in that I have two dogs and three chickens. If we have leftover food that won’t get eaten before it spoils, one animal or another will gladly consider it a treat. Protein goes to the dogs; vegetables and carbs go to the chickens. I’ve learned that the color of egg yolks are a direct reflection of what the chickens eat and my eggs are always a deep orange color; I believe it’s because they are free range and eat a variety of foods in addition to their chicken scratch and laying mash.

But even if you don’t have animals to toss your leftovers to, there’s no reason you can’t make another perfectly good meal from the scraps of dinner past. Here’s one recipe that is a great way to use up a bit of extra meat.

Breakfast Hash

Leftover meat (pork or beef, any cut, such as ham, loin, steak, etc.)
Potatoes
1 Onion, white or yellow

This is a simple recipe. Wash, prick, and then microwave a couple or three potatoes (the number depends on how much meat you have and how many people you’re feeding – one is sufficient for two diners) until they are just soft but not cooked all the way through. Dice them into small cubes and do the same for a half to one full onion. Heat a couple tablespoons grease or oil (leftover bacon grease is preferable) in a heavy saucepan and fry the potatoes and onions until crispy. Cube the leftover meat and add to the pan. Continue frying until the entire mixture is crispy.

Tip: Flip the combined mixture only once, if possible, to prevent it from sticking to the pan. You can also add any leftover gravy or sauce to make the hash moister, as my husband prefers. Throwing a bit of grated cheese over the hash after you’ve turned off the burner wouldn’t hurt, either.

Serve the hash with a couple fried eggs on top and toast on the side for a hearty breakfast.