Archive | Reincarnating The Leftover RSS feed for this section

Quesadilla Bar

By on June 1, 2012 in Complete Family Dinner, Entrees Recipe, Gluten Free, Holiday Recipes, Recipes, Reincarnating The Leftover

Reincarnate The Leftover

This is the perfect Friday-night family fun recipe made with leftover cooked chicken from the week and with leftover cooked rice, or from our Weekly Meal Plan.

Print
Quesadilla Bar with Spanish Fried Rice

Quesadilla Bar with Spanish Fried Rice

Ingredients

  • Leftover cooked chicken, chopped- 2-3 cups
  • Brown rice tortillas (or flour if not gluten-free)
  • Shredded cheddar/Monterey cheese- 16 oz. (2 cups)
  • Salsa- 1 12oz. jar or 2 7oz. cans salsa casera
  • Green onions, trimmed and diced
  • Sour cream- 1 pint
  • Leftover cooked white rice- 2 cups

Instructions

  1. Set out tortillas, chicken and all garnishes including cheese, green onions and sour cream.
  2. Set out only half of salsa (or 1 of the 7oz. cans) for garnish.
  3. Allow each person to individually assemble quesadillas and cook in oven or quesadilla maker until brown.
    4. For Rice:
  4. Heat oil in heated or non-stick skillet over medium-high heat.
  5. Add rice and remaining salsa.
  6. Saute rice with salsa until it starts to become crunchy, approximately 6 minutes.
https://tonispilsbury.com/quesadilla-bar/

Weekly Meal Planning for Busy Families

Weekly Meal Plan

Email this to a Friend Email this to a Friend
Comments { 0 }

Salmon Salad Croissants &Warm Spinach Salad

By on January 18, 2012 in Complete Family Dinner, Entrees Recipe, Recipes, Reincarnating The Leftover, Salad Recipes

Reincarnate The Leftover

This is the perfect recipe to make with leftover cooked salmon, like our Herb Baked Salmon.

Print
Salmon Salad Croissants &Warm Spinach Salad

Salmon Salad Croissants &Warm Spinach Salad

Ingredients

  • 1. onion, red- 1, peeled and sliced in half
  • 2. cooked salmon- 12 oz.
  • 3. capers- 3 tablespoons
  • 4. croissants- 1-2 for each person, sliced in half length-wise
  • 5. baby spinach lettuce- 1 16 oz. pre-cut ready-to-eat bag
  • 6. rasberry vinaigrette dressing- 1 small bottle
  • 7. bacon bits, real- 4 oz. or cooked bacon, crumbled
  • 8. dried sweetened cranberries- 8 oz.
  • STAPLES
  • 9. eggs- 2
  • 10. mayonnaise- ¼ cup
  • 11. lemon juice- 1 tablespoon
  • 12. salt

Instructions

    Salad
  1. Boil eggs until hard boiled then set aside in cold water to cool.
    2. Croissants
  2. Mince one onion half, reserving second half.
  3. Place salmon in mixing bowl and use fork to shred.
  4. Add minced onion, capers, mayonnaise and lemon to mix well.
  5. Season with salt to taste.
  6. Place salmon mixture on croissants and top with a few spinach leaves.
    7. Salad
  7. Slice the reserved onion half into very thin strips.
  8. Peel and slice hard boiled eggs into ¼ inch slices.
  9. In measuring cup or gravy boat, heat dressing in microwave until slightly warm, approximately 30 seconds.
  10. Place spinach in salad bowl.
  11. Top with onion slices, egg slices, bacon bits and cranberries.
  12. Drizzle with warm dressing.
  13. Toss.
https://tonispilsbury.com/salmon-salad-croissants-warm-spinach-salad/

Reincarnating The Leftover

This recipe is made with leftovers from our Herb Baked Salmon:

Herb Baked Salmon Recipe

 

Meal Planning For Busy Families

Weekly Meal Plan

The Organized Cook Weekly Meal Plan System

Email this to a Friend Email this to a Friend
Comments { 0 }

Herb Baked Salmon with Garlic Herbed Mashed Potatoes & Glazed Baby Carrots

By on January 18, 2012 in Complete Family Dinner, Entrees Recipe, Gluten Free, Recipes, Reincarnating The Leftover

Healthy Family Dinner Recipe

Print
Herb Baked Salmon with Garlic Herbed Mashed Potatoes & Glazed Baby Carrots

Herb Baked Salmon with Garlic Herbed Mashed Potatoes & Glazed Baby Carrots

Ingredients

  • 1. salmon filet- 1 1/2 - 2 lbs (will need more if making extra for Salmon Salad Croissants)
  • 2. lemon- 1, sliced into thin slices
  • 3. potatoes, russet or gold- 2-3 large, peeled and diced into chunks
  • 4. garlic- whole clove, peeled
  • 5. sour cream- 1 cup (8 oz.)
  • 6. baby carrots- 1lb ready-to-eat bag
    • STAPLES:
    Salmon:
  • 7. butter- 3 tbspns
  • 8. olive oil- 2 tbspns
  • 9. minced garlic- 1 tspn
  • 10. dried dill- 1 teaspoon (or fresh)
  • 11. salt
    • Potatoes:
  • 12. butter- 3tbspns
  • 13. salt
  • 14. Carrots:
  • 15. butter- 2 tbspns
  • 16. brown sugar- 2 tbspns
  • 17. salt
  • 18. dried parsley

Instructions

    Salmon can be marinated ahead of time, covered, from 2-3 hours to overnight.
    Marinade:
  1. Melt butter in measuring cup or microwave-safe bowl.
  2. Add olive oil and garlic then mix well.
  3. Place salmon in large shallow baking dish; make sure salmon is clean and patted dry.
  4. Pour butter mixture over salmon.
  5. Season with dill.
  6. Place lemon slices over the top.
  7. If marinating ahead of time, cover the salmon and place in refrigerator to marinate.
    8. Dinner Time:
    Salmon:
  8. Heat oven to 375⁰.
  9. Bake salmon, uncovered, until brown on top, approximately 25-30 minutes.
  10. For a crispy top, turn oven from bake to broil during last 5 minutes of cooking.
    11. This salmon recipe can also be cooked on the grill.
    Potatoes:
  11. Boil potato chunks together with garlic cloves in salted water until tender, approximately 20 minutes.
  12. Drain water; add butter, sour cream and salt to taste.
  13. Mash well with a potato masher.
    14. Carrots:
  14. In medium skillet bring carrots, ½ cup water, butter and brown sugar to a boil.
  15. Once boiling, cover and reduce heat to simmer until most of water is absorbed, approximately 15 minutes.
  16. Season with salt and dried parsley.
https://tonispilsbury.com/herb-baked-salmon-with-garlic-herbed-mashed-potatoes-glazed-baby-carrots/

 

Reincarnate The Leftover

Salmon Salad Croissants Recipe

Weekly Meal Planning For Busy Families

Weekly Meal Plan

Email this to a Friend Email this to a Friend
Comments { 0 }

Spanish Paella

By on January 3, 2012 in Complete Family Dinner, Entrees Recipe, Gluten Free, Recipes, Reincarnating The Leftover

Print
Spanish Paella

Spanish Paella

Ingredients

  • Chorizo- 1 lb
  • onion, yellow- 1 medium, diced
  • red bell pepper- 1, diced
  • green bell pepper- 1, diced
  • long grain rice- 2 cups
  • diced tomatoes with green chiles- 1 14oz. can
  • tomato paste- 3 tablespoons
  • chicken broth- 1 quart (32 oz.)
  • cooked chicken, chopped (I use leftover chicken from one of my recipes like Chicken Under A Brick)
  • cooked shrimp, medium- 1 lb, tails removed
  • STAPLES
  • • olive oil- 3 tablespoons
  • • spanish saffron- a pinch

Instructions

  1. Heat a oil in large heated deep skillet or paella pan over medium-high heat.
  2. Add bell peppers and onions along with chorizo to sauté until peppers are tender.
  3. Add rice, diced tomatoes, tomato paste and saffron to sauté for another minute.
  4. Add chicken broth and bring to boil.
  5. Once boiling, lay chicken and shrimp on top then cover the pan (if you’re using a paella pan without a lid, you can use aluminum foil to cover), reduce heat to low.
  6. Simmer until rice has absorbed liquid, approximately 25 minutes.
https://tonispilsbury.com/spanish-paella/

This is the perfect recipe to make with leftover cooked chicken.

 

Weekly Meal Planning For Busy Families

Weekly Meal Plan

Weekly Meal Plan Menu

 

 

Email this to a Friend Email this to a Friend
Comments { 1 }