Tag Archives | reincarnate the leftover

Chicken Asparagus Wraps

By on April 9, 2012 in Entrees Recipe, Recipes

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Chicken Asparagus Wraps

Ingredients

  • cooked chicken, chopped- 2 cups (this is the perfect recipe to use with leftover cooked chicken)
  • asparagus, chopped- 1 cup (this is the perfect recipe to use with leftover cooked asparagus)
  • red bell pepper- sliced
  • shredded carrots- 1 cup
  • sundried tomatoes- 1 cup
  • pesto sauce- 1 cup
  • spinach tortilla wraps or flour tortillas- 4-6 large
  • olive oil- 3 tablespoons

Instructions

  1. Heat olive oil in skillet over medium-high heat
  2. add cooked chicken, asparagus, bell pepper and carrots to saute until vegetables are slightly tender and chicken begins to sere
  3. Spread pesto onto tortilla
  4. Spoon chicken and vegetable mixture onto center of each wrap or tortilla
  5. Top with a tablespoon of sundried tomatoes
  6. Fold in sides of tortilla and roll like a burrito, then slice in half to serve
http://tonispilsbury.com/chicken-asparagus-wraps/

Organized Meal Planning

This recipe for Chicken Asparagus Wraps can be made with many “leftover” ingredients, or as we like to call it: “Reincarnating The Leftover”.

Cooked chicken for this recipe came from our Italian Baked Chicken.  We also stored half of our sliced red bell pepper from this recipe to store for our Chicken Asparagus Wraps in a method we like to call “Reusing Time”.

Italian Baked Chicken Recipe

Italian Baked Chicken & Penne Pomodoro

And leftover cooked asparagus used from this family dinner:

Herb Marinated Flank Steak

Day 1: Herb-Marinated Flank Steak with Garlic Herbed Potatoes & Baked Asparagus

 

Does this recipe look “leftover” to you?  That’s because it’s been reincarnated.

Chicken Asparagus Wrap Recipe

Reincarnated. Not Leftover.

 

For more dinner reincarnations, try our Weekly Meal Plan System from The Organized Cook.

 

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Easter Reincarnated- Split Pea with Ham Soup

By on April 7, 2012 in Entrees Recipe, Holiday Recipes, Recipes

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Split Pea with Ham Soup

Ingredients

  • condensed chicken stock like Knorr Homestyle Stock or Swanson Flavor Boost and 8 cups water
  • or 8 cups chicken stock
  • dry split peas- 1 lb
  • leftover ham, diced or ham hock
  • small onion- 1, peeled and diced
  • carrots- 2, peeled and diced
  • celery- 2 leafy stalks, trimmed and diced with leaves
  • salt and pepper

Instructions

  1. Combine all ingredients in a soup pot and bring to a boil
  2. Cover and reduce heat to low and let simmer for 1 hour until peas and ham are tender
  3. If using a ham hock, remove after one hour and discard bone and fat; chop meat and return to pot
  4. Simmer until desired consistency, adding more water or stock if desired
http://tonispilsbury.com/easter-reincarnated-split-pea-with-ham-soup/

 

Easter Ham

Easter Glazed Ham

 

Reincarnate your Easter Ham leftovers into my favorite: Split Pea with Ham Soup.

Split Pea with Ham Soup

Split Pea with Ham Soup

Simply take one pound of split peas and combine minced onion, celery, diced carrots and leftover ham with 8 cups of chicken broth to simmer all day.

Split Pea with Ham Soup

Split Pea with Ham Soup

 

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Berry-Good Pork Tenderloin

By on March 23, 2012 in Complete Family Dinner, Entrees Recipe, Gluten Free, Recipes

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Berry-Good Pork Tenderloin with Herb Roasted Potatoes

Berry-Good Pork Tenderloin with Herb Roasted Potatoes

Ingredients

  • pork tenderoin or roast- 2 lbs (Farmer John makes an all-natural 2-pack of pork tenderloins for about $11.00)
  • blackberry or boysenberry jam or preserves (not jelly)- 1 jar
  • red potatoes- 3-4 medium-large
  • STAPLES
  • Tenderloin:
  • crushed black pepper- 4 tablespoons
  • salt- 1 tablespoon
  • cooking spray
  • Potatoes:
  • olive oil- ¼ cup
  • salt, pepper, thyme, paprika- 1 teaspoon each

Instructions

    Tenderloin:
  1. Line baking sheet with foil and grease with non-stick cooking spray
  2. Preheat oven to 350 degrees F
  3. Fill plate with crushed black pepper, and salt together (or use Montreal seasoning)
  4. Massage jam over tenderloins covering all sides, then roll in seasoning before placing on the greased baking sheet
  5. Cook in oven for 35-40 minutes until internal thermometer registers 160⁰
  6. Let tenderloin sit for 5-10 minutes before slicing to serve
    7. Potatoes:
  7. Clean and dice potatoes into 1-inch cubes
  8. Place in foil-lined baking dish
  9. Drizzle olive oil over the top of potatoes and toss
  10. Season with salt, pepper, thyme and paprika
  11. Bake alongside tenderloin until cooked thoroughly
  12. For a crunchy top, after tenderloin is removed from oven, heat oven to Broil and cook potatoes an additional 5 minutes under broiler
http://tonispilsbury.com/berry-good-pork-tenderloin/

Reincarnate The Leftover

Don’t throw out leftover pork tenderloin!  Instead, reincarnate it into something fabulous, like Cuban Panini’s with Black Bean Soup:

Cuban Panini’s with Black Bean Soup

 

Meal Planning For Busy Families

Weekly Meal Plan

The Organized Cook Weekly Meal Plan System

Weekly Meal Planning

Berry-Good Pork Tenderloin is part of our Weekly Meal Plan “Bright Dinner Ideas” from The Organized Cook.  To purchase this meal plan individually or shop other Weekly Meal Plans from The Organized Cook visit our store.

weekly meal plan

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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.

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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.
http://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

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