Tag Archives: Recipe

Leftover Recipes

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In a follow up to Thursday’s post, here is the practical application of my commitment to not eat out.

One major thing that has helped me is that I’ve been making all my breakfasts and lunches for the week over the weekend.  I can make a half-recipe of a breakfast casserole and a recipe of something that makes good leftovers, and portion each of those out into 5 ready-to-heat-and-eat containers (I use disposable Ziploc or Gladware ones).  Each week I change out the recipes I’m using so that I don’t get bored.

Here are the recipes that make great leftovers and I enjoy.  I did not create these recipes, but have modified them. Hope you find them helpful!

Easy Chicken Soup Casserole – Follow the link to see this one.  It’s great because it makes a perfectly manageable amount of leftovers (makes 4 portions) and I absolutely love it.  I’ve served it to many other people who have also said the same thing.

Taco Soup – Vegetarian

I know I got this from someone’s blog a long time ago. The great thing about this one is that it is really flexible. It makes 6-8 servings, and is great when served over rice.

3 cans of beans (I usually use 1 each of black, kidney, and pinto)
3 cans of veggies (I usually use carrots, green beans, and either tomatoes or corn)
1 packet Ranch seasoning
1 packet Taco seasoning

Dump this all in a pot or stockpot and heat until warm.

Enchilada Casserole

I got this recipe from a college friend, Anna.  It’s another recipe that is a hit with everyone I’ve served it to. It can be quite spicy if you choose the spicier ingredient options.

1 pound lean ground beef
1 can cream of chicken soup
1 can cream of mushroom soup
1 can enchilada sauce (I prefer mild)
1 can green chiles (and this is why I prefer mild enchilada sauce)
Monterrey Jack or Pepper Jack cheese (up to 1 pound)
Tortilla chips (or tostada shells for a healthier option)

Crush chips into small pieces (don’t have to be tiny, you just don’t want whole chips) and layer enough to cover the bottom of a greased 9 x 13 casserole dish. Cook and drain ground beef and mix in soups, enchilada sauce, and chiles. Cover chips with mixture. Crumble cheese on top. Bake for 15-20 minutes at 350, until cheese is melted and bubbly.

Light Chicken Enchiladas

Found this in the First Place Bible study. Makes 6 servings.

8 oz light sour cream
4 oz can green chiles
1 can chicken (or some leftover cooked chicken)
1 cup reduced-fat cheddar cheese
1 can cream of chicken soup
12 6-inch tortillas
8 oz plain nonfat yogurt
1/4 cup sliced green onions

Preheat oven to 350 degrees. Combine sour cream, yogurt, soup, chiles, 3/4 cheese, chicken, and onion. Place a couple spoonfuls of the mixture in each tortilla, wrap, and place in a greased casserole dish. Spoon remaining mixture on top. Cover with foil, bake 25-30 minutes. Sprinkle remaining cheese and bake uncovered for 5 minutes.

Mercetti

This recipe I got from a college roommate, Brittany. Makes 6-8 servings.

7 ounces of egg noodles
1 pound lean ground beef
1 can tomatoes (I like diced)
1 can cream of mushroom soup
1 green bell pepper, diced
1/2 large onion, diced
1 1/2 tablespoons Worcestershire sauce
8 ounces shredded cheddar cheese (I prefer lower fat option)

Cook and drain beef, onions and pepper while cooking egg noodles according to package. Mix noodles, beef, tomatoes, soup, pepper, and onion in greased 9 x 13 casserole dish. Top with cheese. Bake at 350 degrees for 30 minutes.

Tunafish Casserole

This was my favorite thing to both eat and make growing up. This recipe makes more than I can eat in a week, so I half-it.

12 oz elbow macaroni (I prefer whole wheat)
1/2 cup mayonnaise
2 cans tuna
1 can cream of chicken soup
1/2 cup milk
1/2 cup chopped onion
Velveeta

Cook pasta according to package. Mix all but Velveeta in a covered casserole dish. Top with sliced Velveeta (as much or little as you want).  Bake at 375 degrees for 15-20 minutes.

Black Bean Chili

This is an adapted recipe from my friend Laurie’s kitchen. I LOVE eating it with cornbread.

1 pound lean ground beef
2 cans black beans, rinsed and drained
16 oz tomato sauce
12 oz chunky-style salsa
1 c shredded cheese (I prefer a Mexican blend)

Brown beef in a stockpot. Stir in beans, tomato sauce, and salsa. Reduce heat, cover, and simmer for 15 minutes. Remove from heat, top with cheese, and serve.

Italian Veggies and Rice

This recipe is a modification of “Italian Chicken and Rice” that I got from Kraft. I don’t like the texture of leftover chicken, so I’ve removed it and boosted the veggies.

4 cups chopped veggies (zucchini, carrots, onion, and bell peppers are all excellent)
1 tablespoon oil
2 cups Instant brown rice
2 Chicken bouillon cubes
1 1/4 cup water
1/4 cup light Italian dressing

Brown veggies in oil in large skillet.  Add water, Italian dressing, and bouillon and bring to a boil.  Add rice, cover, and turn heat to low.  Cook for 5 minutes.  Stir, remove from heat, and let sit for 5 more minutes covered.

Apple and Orange Chicken

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Britni asked that I post my recipe for Apple and Orange chicken that I made for Easter. So here goes!

Apple and Orange Chicken

1 cup apple juice
1 cup orange juice
2 T soy sauce
2 T garlic powder (or the equivalent garlic cloves, if you’re not as lazy as me)
3 cubes chicken bouillon
1 packet dry onion soup mix (this can be hard to find, but I always manage to find it somewhere)
4 boneless, skinless chicken breasts

Preheat oven to 350. Mix all but the chicken in a 9×13 pan. Place chicken in the juicy mixture, spooning the juicy mixture on top to coat it. Cover the pan, baking for 1 hour. Flip the chicken after 1/2 hour. Uncover the pan and again flip the chicken over, and continue baking for another half hour.

This chicken is very tender and delicious…and best of all, easy!

Silly Putty, Anyone?

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I was going to attempt a post about nothing, as the only thing I had today I gave to the Book Nook Club (it’s an interesting book, you should check it out). Then I realized that I was under contract to write about silly putty.

Instead of writing something silly like an ode to silly putty or a funny memory about my first encounter with the strange substance, I will instead tell you how I made silly putty every summer for 5 years at the Girl Scout camp I worked at. Man, I loved that camp. Sadly, the last year I worked there they closed it.

Here’s the recipe:

equal portions Elmer’s glue (you can get it in a huge bottle if desired) and liquid starch

That’s it. You’ll want to add the starch a little to the time, and stir with a popsicle stick or something similar. As it starts to stiffen up, you’ll want to kneed it with your hands.

It’ll be white, but I don’t recommend adding food coloring because all it would do is stain your hands/clothes/ceiling. When we helped make it with the girls at camp, they would be amazed that they could make silly putty from glue.

There you go, a post about silly putty. I’ve fulfilled my obligation.

When It’s Chilly I Like Chili

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I have decided to share my two chili recipes. The first is more traditional, while the second isn’t like normal chili. Both are excellently delicious! In fact, I’ll be cooking this first one tonight.
This is a great chili recipe that is simple too. I have named it “Crimson and Cream Chili” after my favorite sports team (Boomer! Sooner!), but that happens also to be the colors of the beans in it.
Crimson and Cream Chili
1 can great northern beans, rinsed and drained
1 can dark red Kidney Beans, rinsed and drained
1 onion, chopped
1 green pepper, chopped
2 T chili powder
1 lb ground beef
3 cups tomato juice
Brown beef with onion, pepper, and chili powder. Drain grease. Add juice and beans, and heat for about 20 minutes or until fully warmed.
Great served with sour cream, cheese, and cornbread.
Black Bean Chili
1 lb ground beef
2 cans black beans, rinsed and drained,
1 (regular sized) can tomato sauce
12 oz of salsa
1 cup Colby jack cheese
Brown beef and drain grease. Add all but the cheese and simmer covered for 20 minutes on low heat. Add cheese and continue heating until cheese is melted. This is also great served with sour cream, cheese, and cornbread, but I just eat it with cornbread.
For more soup recipes, visit BooMama.

Works for Me: Chicken Soup Casserole

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Okay, so the setup for this week’s Works-for-Me Wednesday doesn’t fit me at all. I’m never home at 5:15, and imaginary children are easy to handle. The imaginary husband is also equally easy to please.
Regardless, dinner can be a difficult time around our apartment. My roommates and I take turns cooking for each other but not on any type of schedule. We’ve all played the, “Hi honey, I’m home; what’s for dinner?” bit, and sometimes its me who gets the pleasure of feeding the household.
This is the recipe that I choose if I don’t have any energy but need to cook. It’s easy, but the best part is that my roommates and I all crave it!
Chicken Soup Casserole
1 can cream of chicken soup
1 can cream of celery soup
1 can chicken and rice soup
1 cup mayo (I rarely put this much in, but I ballpark it)
1 T chopped onion (dried is best and easiest)
1 can chicken (or fresh, if you have leftover)
1 cup instant rice
4 oz crackers (Ritz or Town House)
Preheat oven to 300 degrees and combine all but the crackers in a casserole dish. Crush the crackers (I do it straight in the package since you need exactly 1 sleeve of crackers) and use the broken cracker bits to top the casserole. Bake 30-35 minutes or in the microwave for 20 minutes.
Great with green beans and biscuits, and I’m done! It’s easy to substitute any of the soups for another, or a cream of mushroom.
Chicken soup casserole works for me! For my solution to ink stains, see here.