Leftovers/ Freezer Meals – Page 6

Leftover Loving- Steak, Potato, and Broccoli Frittata

Breakfast and Brunch, Eggs, Leftovers/ Freezer Meals

frittata
Evening guys! Last night I had some leftovers from a steak and potato meal (made in my new kitchen!!!!) and some leftover egg drop soup. I really had no idea if this was going to work out, but it did. I chopped up the steak and veggies, mixed them with the egg drop soup, 2 beaten eggs, and lots of cheese. I cooked it in an oven safe pan until I could tell the eggs were setting on the sides, about 4 minutes. Then I put it in a 350 oven for about 10 minutes. It came out pretty yummy! I had some for breakfast today and shared the rest with some co-workers. Hoping to get in the kitchen this weekend…I have a lot of catching up to do!

Chicken Tetrazzini

Chicken, Crockpot /Make Ahead Meals, Leftovers/ Freezer Meals, Pasta

Hey guys! So I made this yummy meal last night. Everyone cleaned their plates; some did 2 times! It was a hit and we have leftovers =) Going to have to add this one in the monthly rotation.

Chicken Tetrazzini

Ingredients

3 chicken breasts, poached or grilled and shredded/cut up in bite sized pieces- you could even use a rotisserie chicken
3/4 cup dry white wine
3 cups grated Parmesan cheese and 1 package shredded mozzarella cheese
1 pound spaghetti, broken in half
1 stick of butter
1 pound white mushrooms, trimmed and sliced 1/4 inch thick and 1 onion, sliced
1/2 cup all-purpose flour
3 cups milk
1 can (14.5 ounces) reduced-sodium chicken broth
1 1/2 cup Italian bread crumbs

Ingredients

Preheat oven to 350. Boil a large pot of water, salt heavily. In a large pan, melt 2 tablespoons butter over medium high heat. Add mushrooms and onions. Liberally season with salt and pepper. Cook, stirring frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.

Sauce- In same saucepan, melt 4 tablespoons butter over medium heat. Add flour- cook and constantly whisk for about 1 minute. Continue whisking and gradually add milk, broth, and wine. Bring to a boil; reduce to a simmer, and add 2 cups Parmesan and thyme. Season with salt and pepper. If it seems too thick, you can add more milk or a little splash of heavy cream.

Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, half the mozzarella, and the onion and mushroom mixture. Toss well to combine. Add to a sprayed non-stick casserole dish. Top with remaining cheese, breadcrumbs, and the rest of the butter (maybe more) melted to the top. Bake until browned, about 30 minutes. Let stand 10 minutes before serving. Enjoy!

Leftover Loving- Veggie Pasta Salad

Leftovers/ Freezer Meals, Pantry Raid, Pasta, Side dishes...veggies, Vegetarian

Evening guys! We all finally got home about 8:30 tonight. The girls both had cheer practice, but in different places, so it was a bit crazy. We made it work, but we got home late.

We usually give the girls a light dinner about an hour before practice; sandwich, quesadilla, eggs and toast, etc. Since this is the first week of school, they are extra hungry. So I let them have a snack when they come home from practice.

After that they get ready for bed. Hopefully any homework that needs to be done is done. I’m really hoping that they get their homework done in their after school program. I will definitely help with whatever they need, but there is only so much time.

So tonight I made this concoction. All I did was take leftover pasta and mix it with leftover veggies ( spinach, orange pepper, and carrots), black olives, chopped bacon, and a tiny bit of Caesar dressing that was at the end of the bottle. So easy! You could totally add whatever veggies, protein, or dressing that you have leftover.
Add in your favorite cheese and veggie dressing for a vegetarian option.

Leave out the meat and use balsamic vinegar for a vegan pasta. So many endless options!

Creamy Chicken and Bacon Bake

Leftovers/ Freezer Meals, Pasta

Evening, folks! So tonight is the last night of freedom. School starts tomorrow and I will be pulled in lots of directions; mom, teacher, chauffeur, etc. It will be great, and I will be a little glad to be back in the routine of it all, but I will always mourn summer’s ending.

Tonight, I made this yummy dinner for my family. Everyone loved it! Lots of leftovers for the week. I hope you will give it a try!

Creamy Chicken and Bacon Bake

Ingredients
1 package of pasta- I used Rotini
About 2 cups Alfredo sauce- homemade or jarred- I used a combo of each- After I mixed everything together, I found it a little dry, so I eyeballed some extra parm and heavy cream plus a bit of pasta water.
2 chicken breasts- You could also use leftover or rotisserie here to save time.
5 strips of cooked bacon, chopped
6 slices or 2 cups shredded mozzarella
1/2 cup Italian breadcrumbs
1/4 stick cubed butter

Directions

Boil pasta water with plenty of salt. Cook pasta a little under, about 8 minutes.
Cut up your chicken in bite sized pieces and brown in a pan. Add in sauce and chopped bacon.
Stir in cooked pasta to Alfredo mixture.
Spray casserole dish with non-stick cooking spray.
Add everything in the casserole dish.
Add cheese, then breadcrumbs, then cubed butter on top of your pasta mixture. Bake at 350 until golden brown, about 20 minutes.

Cinnamon Sugar French Toast

Breads and Muffins, Breakfast and Brunch, Leftovers/ Freezer Meals

It is a beautiful Sunday morning here in Georgia. We had a lazy morning sleeping in a bit, then I woke up and made the girls one of their favorite breakfasts, homemade french toast. My goal for the new school year is to make a batch of something on the weekends to freeze for breakfast during the week. The mornings can get hectic, so I know I rely on frozen waffles and french toast sticks a lot. Not only is it cheaper to make your own, it is also much healthier. This recipe was a hit, as my girls will eat anything drenched in cinnamon sugar =)

Cinnamon Sugar French Toast

4 pieces of bread- I used the challah bread that I got from the farmer’s market yesterday. PERFECTION!

Mixture- I really don’t use particular recipe… or exact measurements. Usually it just depends on how much I am making and what kind of bread I am using. Today I whisked 4 eggs in about 1 cup heavy cream. I added about a tablespoon cinnamon and 1/2 tablespoon of nutmeg,and a bit of salt to taste. I whisked it all together, then dunked the bread on both sides and let it soak up all that yummy goodness. On medium heat, I warmed up about a tablespoon of butter in a pan and cooked on both sides until browned, about 2 minutes on each side. I topped with cinnamon sugar and warm maple syrup.