After several months of big meals, many folks run out of ideas for eating the many dishes of leftovers piling up in the refrigerator. I am guilty of forcing my family to eat endless repeats of the same old plates filled with the same old food. Chances are you'll be throwing out food if you try to present that same plate a third time.
Being creative when serving leftovers is tricky. You have to think about the ingredients that went into the dish in the first place, and think about what other dishes incorporate those same food items.
1) Classic Potato Soup
When you have leftover mashed potatoes, you have the makings for a wonderfully creamy potato soup. Start with a big soup pot. Throw in 3 or 4 slices of bacon, diced, and cook until the pieces are crispy, then remove from pot. In the same pot, cook up some diced celery and carrots. Then add some diced onion and cook until soft. Then put in about 1 Tablespoon of oil, 1 Tablespoon of flour, and 1 1/2 cups of milk, and thicken. Stir in your potatoes and bacon and simmer very slowly. This is a very satisfying creamy potato soup.
2) Turkey And Gravy Barbeque Style
Take white and dark turkey meat and dice into small pieces or shred up. In a big, heavy skillet, saute some bacon pieces until soft. Add chopped onion and minced garlic, simmering until just fragrant. Now put the cut up turkey in the skillet, and pour over enough leftover gravy to make the turkey a little soupy. Then just flavor the gravy with a little bit of barbeque sauce or dry grilling rub spice, using only enough to make the gravy taste tangy. Cook slowly until nice and hot and pungent. Serve on crusty bread or any bun.
3) Creamy Cauliflower Curry Soup
Take your leftover cooked cauliflower and put it in your food processor. Pulse until smooth and creamy, adding a little milk as you go to make it soup-like. Sprinkle in about 2 teaspoons of curry, a little more or less depending on how strong you like it. Then, in a soup pot, cook some chopped carrots and onion, in a little oil, until soft . Pour the blended cauliflower into the pot and add some chopped leftover turkey. Simmer the soup until it's nice and creamy and hot.
4) Creamy Tomato and Green Bean Soup
Green bean casserole already makes a great start to a creamy and cheesy soup. Tomatoes help brighten this cheesy soup just a touch. Begin by cooking some big pieces of celery in a soup pot, adding coarse diced onions and some minced garlic, cooking until just fragrant. Add a can of diced tomatoes, either fire roasted or regular. Add a little grill seasoning for extra flavor. Now put your leftover green bean casserole in the pot, stirring until it looks like soup. You might add a bit of turkey or chicken broth if you want the soup thinner. Cook slowly together until the soup is all hot and bubbly.
5) Stuffing with Egg Muffin Cups
Prepare a muffin tin by spraying with non-stick spray or rubbing each muffin cup with butter or oil. Spoon stuffing into muffin cups and push up the sides to form little stuffing cups. Break one egg into each cup. Then top with shredded cheese, either cheddar or Parmesan. Cook in a 350 degree oven for around 15 to 20 minutes, just until the cheese is melted and golden brown and the egg is cooked. Be sure to let the muffin tin cool a little after you take it out of the oven before you remove the egg dish.
These are just a few of the ways to recycle your holiday leftovers so that your family isn't staring at the same plate repeated for days. Give some thought to what ingredients went into each dish, and where you've seen those ingredients together before. Chances are you'll come up with a few surprises of your own. - 15634
Being creative when serving leftovers is tricky. You have to think about the ingredients that went into the dish in the first place, and think about what other dishes incorporate those same food items.
1) Classic Potato Soup
When you have leftover mashed potatoes, you have the makings for a wonderfully creamy potato soup. Start with a big soup pot. Throw in 3 or 4 slices of bacon, diced, and cook until the pieces are crispy, then remove from pot. In the same pot, cook up some diced celery and carrots. Then add some diced onion and cook until soft. Then put in about 1 Tablespoon of oil, 1 Tablespoon of flour, and 1 1/2 cups of milk, and thicken. Stir in your potatoes and bacon and simmer very slowly. This is a very satisfying creamy potato soup.
2) Turkey And Gravy Barbeque Style
Take white and dark turkey meat and dice into small pieces or shred up. In a big, heavy skillet, saute some bacon pieces until soft. Add chopped onion and minced garlic, simmering until just fragrant. Now put the cut up turkey in the skillet, and pour over enough leftover gravy to make the turkey a little soupy. Then just flavor the gravy with a little bit of barbeque sauce or dry grilling rub spice, using only enough to make the gravy taste tangy. Cook slowly until nice and hot and pungent. Serve on crusty bread or any bun.
3) Creamy Cauliflower Curry Soup
Take your leftover cooked cauliflower and put it in your food processor. Pulse until smooth and creamy, adding a little milk as you go to make it soup-like. Sprinkle in about 2 teaspoons of curry, a little more or less depending on how strong you like it. Then, in a soup pot, cook some chopped carrots and onion, in a little oil, until soft . Pour the blended cauliflower into the pot and add some chopped leftover turkey. Simmer the soup until it's nice and creamy and hot.
4) Creamy Tomato and Green Bean Soup
Green bean casserole already makes a great start to a creamy and cheesy soup. Tomatoes help brighten this cheesy soup just a touch. Begin by cooking some big pieces of celery in a soup pot, adding coarse diced onions and some minced garlic, cooking until just fragrant. Add a can of diced tomatoes, either fire roasted or regular. Add a little grill seasoning for extra flavor. Now put your leftover green bean casserole in the pot, stirring until it looks like soup. You might add a bit of turkey or chicken broth if you want the soup thinner. Cook slowly together until the soup is all hot and bubbly.
5) Stuffing with Egg Muffin Cups
Prepare a muffin tin by spraying with non-stick spray or rubbing each muffin cup with butter or oil. Spoon stuffing into muffin cups and push up the sides to form little stuffing cups. Break one egg into each cup. Then top with shredded cheese, either cheddar or Parmesan. Cook in a 350 degree oven for around 15 to 20 minutes, just until the cheese is melted and golden brown and the egg is cooked. Be sure to let the muffin tin cool a little after you take it out of the oven before you remove the egg dish.
These are just a few of the ways to recycle your holiday leftovers so that your family isn't staring at the same plate repeated for days. Give some thought to what ingredients went into each dish, and where you've seen those ingredients together before. Chances are you'll come up with a few surprises of your own. - 15634
About the Author:
Nicole Dean is the mostly-sane mom and owner of ShowMomtheMoney.com - a fun and informative website to help moms achieve success working from home. She invites you to learn more ways to save money in her Frugal Cooking Ideas section. Be sure to sign up for her free lessons for work at home moms.
