Category: Leftovers/ Freezer Meals

Leftover Loving- Chicken Cordon Bleu Baked Pasta

Chicken, Leftovers/ Freezer Meals, Pasta

So the other night, Becca and I made some Chicken Cordon Bleu .

Sometimes I bread them or wrap them in bacon, but this time it was simple. Becca pounded out 3 chicken breasts, rolled up with ham and Swiss cheese coated with olive oil and seasoned with salt and pepper, and baked at 350 for about 40 minutes.

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We had some leftovers, so I deiced to dice everything up and make it in to a pasta bake. Here is how it went down…

I boiled some fat rigatoni pasta in salty water. Once it was very al dente (a bite still to it), I drained it and put it back in the pot. Then I added in 2 small jars of Alfredo sauce, the chopped chicken cordon bleu, and half a package of frozen peas. After mixing them all together, I added them to a greased baking dish, and topped with shredded Parmesan and sliced Provolone. You could top with mozzarella or whatever Italian cheeses you have in the fridge.

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Then I baked it in a 350 oven for about 30 minutes.  I served it with some baked french bread from the freezer section =) YUM!img_2958img_2960

Cinnamon Sugar French Toast

Breakfast and Brunch, Leftovers/ Freezer Meals

Hey guys! This morning I made 2 batches of my cinnamon sugar french toast, one from the challah bread  and one from the actual cinnamon sugar bread; both from Great Harvest Bread Co., an amazing store that has bread, treats, sandwiches, etc. They also have a booth at my local farmers’ market, so I usually get a loaf or two and some goodies from there each week.

Becca helped me this morning- 5 eggs, a touch of heavy cream, a sprinkle of cinnamon sugar (only for the challah bread batch), and a splash of vanilla. DELICIOUS! Plenty to freeze. All they have to do is pop them in the toaster oven! No syrup required, but I wouldn’t judge you if you used it 😉

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Roasted Asparagus

Leftovers/ Freezer Meals, Vegetarian

Leftover Eggplant Parm and roasted asparagus. It’s a thing, ok???

Roasted Asparagus
Preheat an oven to 400
Place the asparagus onto a sheet pan, and drizzle with the olive oil,salt, and pepper.
Bake for about 15 minutes depending on the thickness of your asparagus. Mine were thin, so 15 minutes was perfect.

Throwback Thursday- Crockpot BBQ Chicken

Crockpot /Make Ahead Meals, Leftovers/ Freezer Meals

Nothing better than coming home to dinner that is already done. The smell when you open the garage door is SO good! I made this recipe even easier…FROZEN Chicken Thighs (bone-in) and a bottle of our favorite BBQ sauce cooked on low for 10 hours. I shredded the chicken and discarded the bones. I put a hearty portion on a dinner roll/hamburger bun, scarfed it all down, and had plenty of time relax a bit before we had to run out the door for girls’ practices. Perfect! Plenty of leftovers to make something else yummy like this or maybe BBQ chicken nachos. or quesadillas..

I hope you give it a try! So glad tomorrow is Friday! Then Spring Break begins =)

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2 Salads, 1 Jar

Dips, Dressings, and Spreads, Leftovers/ Freezer Meals, Pasta, Salads

Added both of my salads together to make one delicious salad in a jar for lunch.

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Basically a Greek Chicken Pasta
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Big bowl of lettuce under there. I LOVE rainbow carrots!
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This dressing is delicious =)
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The end result