Category Archives: leftovers

Debi’s Favorite Easter Recipe: Make-Ahead Chicken Packets


by Deborah Taylor-Hough


It was truly a sad day in our house when three of the four of us could no longer eat this particular meal. This recipe had become my go-to meal for Easter brunch — they’re actually quite elegant looking and they taste heavenly.

But sadly, now I’m the only person in our immediate family who can eat this anymore. I think I might make up a batch of them just for myself, however. It’s also a great way to use up leftover roasted chicken. 🙂

Serve this with steamed asparagus and a fresh tossed salad. Yum! Continue reading

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Mix-and-Match Skillet Meals


by Deborah Taylor-Hough


The following recipe is one I prepare regularly to use up leftovers or clear out the cupboards. I keep a copy of this taped to the inside of my pantry door at all times.

This recipe is adapted from my book, Mix-n-Match Recipes (now out-of-print). I’m always amazed at the meals I can create from these simple, basic formulas. I also save money by choosing ingredients I have on hand. Sometimes I even surprise myself with a delicious nearly-gourmet combination or two!

Also an excellent way to use up leftover turkey or ham from your holiday dinners.  🙂 Continue reading

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It’s National Frozen Foods Month! Come celebrate with me!

To celebrate National Frozen Foods Month, I’m going to be posting at least one freezer-related article, link, resource, or tip everyday throughout March on my Facebook Fan Page. Just “like” the page while you’re there so you’ll get the latest daily updates.

Click here: http://www.facebook.com/pages/The-Simple-Mom/203857025823

Be sure to tell your freezer-cooking, convenience-loving, and money-saving friends!

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Mix-n-Match Soup Recipe

The following recipe is not only easy and delicious, it’s also a simple way to use canned, dried, and other easily stored food items in a delicious homemade soup. Excerpted and adapted with permission from Mix and Match Recipes: Creative Ideas for Busy Kitchens by me, Deborah Taylor-Hough (this title is currently out-of-print).

Mix-and-Match Soup (8 generous servings)

Broth (choose one)

  • Tomato: One 12-ounce can of tomato paste plus two 16-ounce cans of tomatoes with juice (chopped) plus water to equal 10 cups total
  • Chicken/Turkey: 10 cups broth or 4 bouillon cubes dissolved in 10 cups of water
  • Beef: 10 cups broth or 4 bouillon cubes dissolved in 10 cups of water

Protein (choose one — 1 pound or 2 cups, cooked)

  • Ground beef, browned
  • Leftover meatballs or meatloaf, chopped
  • Cooked chicken or turkey (cut up)
  • Ham (cut up)
  • Lentils
  • Frankfurters, sliced (or any sausage or Kielbasa)
  • Pepperoni, sliced
  • Beans, cooked or canned (pintos, kidney, Great Northern, etc.)

Grain (choose 1 or 2 for a total of 2 cups)

  • Rice, cooked (any variety)
  • Barley, cooked
  • Pasta, raw
  • Corn
  • Dumplings (add near end of cooking time)

Vegetables (raw, cooked or canned, choose 2 or more for a total of 1 to 2 cups)

  • Cabbage
  • Carrots
  • Celery
  • Onion
  • Potatoes
  • Tomatoes
  • Green beans
  • Turnips
  • Parsnips
  • Broccoli
  • Peas or pea pods
  • Cauliflower
  • Bell pepper
  • Zucchini (add raw)

Seasonings (choose 2 to 4 spices, 1 to 2 teaspoons each)

  • Basil
  • Cayenne (dash)
  • Chives
  • Cumin
  • Garlic
  • Marjoram
  • Onion powder
  • Thyme
  • Rosemary
  • Parsley
  • Oregano

To Prepare Soup:

Bring the broth to a boil in a large stockpot or Dutch oven. Add all of the ingredients and salt and pepper to taste. Reduce heat and simmer one hour.

Slow Cooker Prep:

Pour the boiling stock and other ingredients into a slow cooker and simmer for 8 to 12 hours or overnight on LOW setting.


ABOUT THE AUTHOR: Deborah Taylor-Hough is the mother of three grown and nearly grown kids still at home, a full-time college student, a displaced homemaker trying to make ends meet on a limited budget, and the author of several older (but still in print) books including the popular Frozen Assets cookbook series. You can visit Debi online at: http://www.SimpleMom.com

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“Use-It-Up” Quiche Recipe

Basic “Use-It-Up” Quiche Recipe
(Serves 6)

You can use almost any leftover vegetable or meat in this recipe. If you have eggs, milk, rice and cheese, you can practically clean out your fridge right into your quiche pan. I always add the cheese last when making this quiche. The cheese makes a beautiful mellow-brown crust on the top. I usually add a bit of chopped onion to my quiches for flavor, and broccoli makes an especially nice vegetable quiche.

Crust Ingredients:

  • 2 cups rice, cooked (white or brown)
  • 1 egg, beaten
  • 1 tsp soy sauce

Filling Ingredients:

  • 1/2 lb any leftover vegetable, chopped (single vegetable or a mix)
  • 4 eggs, beaten
  • 1 1/2 cups milk, or light cream
  • 1 cup cheese, grated (your choice: Swiss, Cheddar, Jack, etc.)
  • 1/2 tsp salt (optional)
  • 1/8 tsp pepper
  • Dash nutmeg, or ground mace

Crust Directions:

  1. Mix together cooked rice, egg and soy sauce.
  2. Spread evenly to cover well- buttered quiche pan or pie plate.
  3. Bake rice crust at 350 F for 10 minutes.
  4. Remove from oven.

Filling Directions:

  1. Place chopped vegetable in bottom of crust.
  2. Mix together: eggs, milk, salt, pepper and nutmeg. Pour over broccoli.
  3. Top with grated cheese. Bake at 350 F for 45 minutes, or until set.
  4. Remove from oven, and let sit ten minutes before slicing, if serving fresh; or wrap pie pan, label and freeze.
  5. Quiche can be served cold after thawing for a yummy hot weather treat; or heat the thawed quiche at 350 F for 20 minutes.

Enjoy!

~Debi

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Mix-n-Match Skillet Meals

 This is a great recipe to keep on hand for using up your various dinner leftovers (ham, turkey, veggies, rice, etc.).

I actually keep a copy of this taped to the inside of my pantry door at all times. It’s not only easy, it also saves money by allowing you to choose ingredients already on hand without a last minute dash to the store for some forgotten item.

This recipe is adapted from my book, Mix & Match Recipes: Creative Ideas for Busy Kitchens (SourceBooks).  Currently out-of-print.  Boo hoo!  😦


Mix-n-Match Skillet Meals

Choose one (1) food from each of the following groups:

Breads and Cereals (1 cup raw)

  • Macaroni

  • Spaghetti

  • Rice (white or brown)

  • Noodles

  • Bulgar

  • Any pasta

Sauce (1 can soup plus 1.5 cans milk, broth or water)

  • Cream of Mushroom

  • Cream of Celery

  • Cream of Chicken

  • Cream of Potato

  • Tomato Soup

  • French Onion Soup

Protein (1 pound or 1 cup cooked)

  • Chopped beef

  • Chopped pork or ham

  • Ground beef or turkey

  • Chicken

  • Turkey

  • Tuna

  • Salmon

  • Mackerel

  • Cooked dry beans

  • Frankfurters

  • Keilbasa

 

Vegetables (1.5 to 2 cups canned, cooked or raw)

  • Carrots

  • Peas

  • Corn

  • Green beans

  • Lima beans

  • Broccoli

  • Spinach

  • Mixed vegetables

  • Celery

  • Green Pepper

  • Whatever you have around

1/2 to 1 cup cheese (any kind) can be stirred into sauce at the end of the cooking time.

  1. Choose one food from each of the four groups above.

  2. Stir together in skillet.

  3. Season to taste with salt, pepper, soy sauce, onion flakes, garlic, or whatever spices you enjoy.

  4. Bring to a boil.

  5. Reduce heat to lowest setting.

  6. Cover pan and simmer 30 minutes until pasta or rice is tender.

  7. Stir occasionaly to prevent rice and pasta from sticking.

  8. Stir in cheese, if desired.

  9. Serve.

Makes 4 to 6 servings.

To Bake in Oven: Mix all ingredients in casserole dish and cover tightly; bake at 350 F for one hour.

~Debi

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