Category: Leftovers/ Freezer Meals

Eggs Diablo

Breakfast and Brunch, Eggs, Leftovers/ Freezer Meals, Mexican

I watched Rachel Ray last night and her show was all about rolling over leftovers. Try to make your food dollar stretch by re-purposing your dinners into some great breakfast, lunches, and dinners. I love this idea! I think it is important to find ways to not throw out food. Food cost money, and no one wants to throw money away!

You may remember last night I raved over my leftover Ragu sauce. I was thinking of this dish last night when I typed out my dinner post. It was everything like I imagined it would be! Eggs Diablo, or Eggs in Hell, are eggs poached in fiery tomato sauce. I decided to re-purpose my Ragu sauce by adding some hot sauce in it to and poach the eggs. Serve with some crunchy bread for dipping. Easy and fast. I made this dish in about 10 minutes.

First I added my leftover Ragu to the pan and put in a few good shakes of hot sauce. Then I cracked 2 eggs on top. Cook for about 5 minutes uncovered. Then take off the heat and add a lid to poach the eggs in the steam. You could also cook this in the oven if you wanted to… 350 for until the eggs are cooked how you like.
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Money shot! Runny eggs are crucial for this dish. The rich yolks and tomato sauce dipped up on a piece of toast…Just yum! You could totally use this as a thick soup and add some tortilla pieces, avocado slice, and a dollop of sour cream. I have more Ragu in the fridge, so I will def. be coming up with another recipe or 2 to rollover this sauce. What is your favorite way to rollover leftovers?
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Chicken and Ragu Sauce

Chicken, Leftovers/ Freezer Meals, One pot meal

This sauce has been taunting me from the freezer. EVERYTIME I OPEN THE FREEZER!!!!I made this Ragu sauce with some pork ribs a few weeks ago. Every time I saw it in the freezer, I was transported to my first taste of this amazing sauce. It was when I was cooking in the kitchen and tasted it before anyone else to make sure the flavor and seasoning were right. Heaven.

https://funfoodiefamily.com/2013/09/02/pork-rib-ragu/
I had a bunch of leftover sauce that I froze for future use. This thick sauce has a deep rich flavor and leaves a bit of a kick in the back of your throat. It is good with any type of meat, and you can serve it with any type of starch; rice, pasta, potatoes, polenta, etc. Veggies are optional, but you better not leave out some crusty bread for dunking!

p.s. I made mine with white rice. I cooked it with chicken stock instead of water. Read my fool proof French rice recipe as well as my Ragu recipe in the link above. Always add butter at the end. Oh, to both things. To all things.

I have more sauce and rice left over. My lunch idea is a nice thick soup with rice (plus a few bits of chicken leftover). Breakfast will be a bowl of the sauce with a couple of runny eggs. EEEKKKKK! Doesn’t that sound AMAZING! Pictures soon!

Chicken and Ragu Sauce
I had some chicken breasts that I seasoned and browned on both sides. Then I added them to the sauce for 45 minutes at a slow simmer to let them finish cooking.
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Creamy Tomato Chicken Pasta

Chicken, Leftovers/ Freezer Meals, Pasta

Wednesday night is a late dinner night for us. R has gymnastics until 6:30, so dinner is usually close to 7. I stay home with the other 2 girls, and hubby takes R to class. I cook dinner and we eat when they get home around 6:45-7. Usually, I cook dinner and sometimes we have a clean out the fridge night or we get Chinese or something. Last night, my neighbors brought over about 8 tomatoes. They were just sitting on the counter begging to be used.

Hmmm. What to do… I cut them up and threw them in a pan with a few tablespoons of olive oil, 5 heads of crushed garlic, 1 finely diced onion, a bunch of dried and fresh herbs (oregano, rosemary, sage). Add one can of tomato sauce. I also added 2 tablespoons of sugar (cuts the acidity and metal taste of the can sauce) and a few squirts (tablespoons) of tomato paste (adds richness). I put a lid on it and cooked it for an hour. I strained it halfway and at the end. That gets rid of seeds, tomato skins, leftover garlic, and whole herbs. Take off the heat and add a tablespoon of butter. Then add your heavy cream; about 1/3 of a cup. Not a lot. I just want to add a touch of velvety creaminess to this sauce without taking away from the tomato flavor. Thinking this might make a great thick soup…

I had my 2 chicken leg/thigh quarters, so I browned them on both sides in a cast iron skillet them placed both in a 350 oven for 30 minutes. I took them out and cooled them to touch and hand shredded. Add to sauce.

Cook pasta to al dente. Mix with chicken and sauce. 10 thumbs up! Plus, more for leftovers!
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Pork Rib Ragu

Leftovers/ Freezer Meals, One pot meal, Pork

It is almost fall, which means it is time to think about making some stews, braised meats, and soups. I love my fresh veggies, fruits, and lighter foods in the summer, but there is something about preparing a dish all day that makes me feel all warm and fuzzy. A neighbor gave us some baby back ribs the other day, and I have been thinking about them all week. I looked through my cabinets and fridge and decided to make a pork rib Ragu.

A Ragu is a meat based sauce and something that I have made a few times before. Once it was a Ragu with short ribs, so I knew I wanted to prepare it in a similar way. I pulled out my handy Dutch Oven and browned up my ribs in a bit of oil. Make sure you add plenty of salt and pepper! 019030

I took out the ribs and added a pat of butter. Then I added sliced onions and peppers. Salt and pepper again.
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Then I added these; 021 1 can of tomato sauce, diced tomatoes, crushed tomatoes, 3 cans green chilies(whole and then rough chop or can use sliced if you have it), a few cloves of garlic, and a couple squishes of tomato paste. I buy the tube. It lasts a long time, and you don’t forget about it in the back of your freezer. Don’t forget to add 1/2 a bottle of red wine. Also, add 1 bay leaf and a heaping tablespoon of sugar.
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Cook for about 10-15 minutes, then add the meat back in. Cover and cook on low until the meat is falling off the bone…3-5 hours stirring every hour or so. When it is done, take out the meat, add a pat of butter and let cook for about 10 minutes. Then add back in your meat.
You will probably end up with a lot of leftover sauce. This will come in handy. Freeze it…

I cooked some yellow rice to go with it. I ignored the directions on the back. Recently, I watched a French cooking show that gave a great tip for cooking rice. Apparently the French don’t really eat a lot of rice, because they hate measuring and don’t want the fuss. So, they cook it like pasta. So I have been doing that ever since (except Risotto). Turns out great each time! Add a pat of butter at the end. Delish!

Add a veggie and some crusty bread! Hope you make this and enjoy!
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Taco spaghetti

Leftovers/ Freezer Meals, Mexican, Pasta, Vegetarian

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Sounds weird. Putting it together was weird. Once cooking, smelled delicious. Came out beautiful. E high fives me. I kinda saw another recipe like this named taco spaghetti. Italian- Mexican fusion. Thinking you could make this vegetarian with black beans instead of meat. My husband was still weirded out by the combo, but he still cleaned his plate. Plus, more in the freezer for another night in the near future!