I know I have a hard time thinking of things to do with left overs and was wondering if anyone has recipes for left overs. My husband hates them and I'd like to find something interesting to do with various left overs. Especially with the Holidays that just past and the huge amount of food we had left over! Here are a couple of things I've done with mine.
6 slices rye bread, cubed
1 (16 ounce) can sauerkraut, drained and rinsed
1 pound deli sliced corned beef, cut into strips
3/4 cup Russian-style salad dressing (Thousand Island)
2 cups shredded Swiss cheese
Preheat oven to 400 degrees F.
Spread bread cubes in the bottom of a 9x13 inch baking dish. Spread sauerkraut evenly over the bread cubes, then layer beef strips over sauerkraut. Pour dressing over all.
Spray aluminum foil with cooking spray and use to cover baking dish, sprayed side down. Bake in the preheated oven for 20 minutes.
Remove cover, sprinkle with cheese and bake uncovered for another 10 minutes, or until cheese is melted and bubbly.
I will sometimes leave out the dressing - then serve it on the side for a healthier option.
I recently found another one for sauerkraut - haven't tried it but it could be interesting
Sauerkraut and Potato Soup
1 pound beef stew meat, diced into 1 inch pieces
1 onion, chopped
3 tablespoons vegetable oil
1 1/2 cups beer
3/4 cup water
1/4 cup tomato paste
1 tablespoon paprika
1/4 teaspoon salt
1/4 teaspoon caraway seed
1/4 teaspoon ground black pepper
3 potatoes, cubed
1 ounce sauerkraut
2 tablespoons chopped fresh dill weed
2 tablespoons chopped fresh parsley
In a Dutch oven, cook meat and onion in hot oil until meat is brown.
Stir in beer, water, tomato paste, paprika, salt, caraway seed, and pepper. Cover, and simmer 1 1/4 to 1 1/2 hours.
Add potatoes, undrained sauerkraut, and fresh dill to soup. Cover. Cook for about 20 minutes, or until vegetables are tender.
Cook uncovered for 10 minutes more, or until mixture is thickened and most of the liquid is evaporated. Sprinkle parsley on top before serving.
The Honeybaked Ham Store has a TON of recipes on there site for things to do with leftover ham.
This is one I've tried from their site it was pretty good
Easy HoneyBaked Hash-Brown Brunch
Preheat oven to 350°F. Pour into a lightly greased 13 x 9 x 2 glass casserole:
1 2-pound package frozen diced hash brown potatoes, unthawed
Add and mix together;
1 10 3/4-ounce can cream of celery soup or cream of mushroom soup, undiluted
1 cup diced Ham
1/2 tsp. dried thyme
3 cups (packed) grated sharp cheddar cheese (about 12 ounces)
1 cup sour cream
1 cup finely chopped onion
Bake until top is slightly golden, about 1 hour. Sprinkle top with:
1 6-ounce can French fried onions, crumbled
Bake an additional 10 minutes.
Left over veggies - I have a gallon ziploc that I keep in the freezer. Whatever left over veggies I have, I dump them into the bag and stash it back in the freezer. When I have a good amount I make beef stew.
1 pound beef for stew, cut into 1-inch cubes
Ground black pepper ( to taste )
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
Bag of freezer veggies or
(3 large onions, chopped
12 small red potatoes, cut into quarters
2 medium carrots, sliced)
4 cloves garlic, minced - I will cheat sometimes and just use garlic powder, not the same, but a lot faster!
1 tablespoon chopped fresh thyme leaves
2 tablespoons tomato paste
1 1/2 teaspoons instant coffee crystals
4 cups Beef Broth
Season the beef with black pepper and coat with flour. Heat the oil in a skillet. Add the beef and cook until browned.
Place the onions, potatoes, carrots, garlic and thyme in a slow cooker. Top with the beef. Mix the tomato paste, coffee and 1 cup broth. Pour the coffee mixture and the remaining broth into the slow cooker. Cover and cook on LOW 8 to 10 hours or until done.
COURAGE GROWS STRONG AT THE WOUND"Be happy while you're living, for you're a long time dead." “Twelve highlanders and a bagpipe make a rebellion.”