How to use up those leftovers?

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Permalink Reply by Sylvia on June 27, 2008 at 12:41pm

Usually when we have extra chicken leftover, I make chicken salad out of it. I like to experiment with different spices but usually I stick to just adding mayo, diced celery, salt, pepper and garlic. Chill overnight and you have lunch for the next day!

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Permalink Reply by L on August 6, 2008 at 9:52pm

Yum, sounds good! I love chicken pot pie!

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Permalink Reply by Kathi Harris on August 10, 2008 at 1:51pm

Sounds yummy--but I seldom have enough leftover chicken to do much of anything with!!!!
Maybe I'll just cook up a whole chicken and do it that way. When I find them on sale I'll try to pick up 2-3 of them (sometimes I hit a sale where they are less than $4 each!!). So I've usually got some in the freezer.

Kat Harris

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Permalink Reply by Karen Bennett on August 15, 2008 at 6:48am

Yep -- Leftover chicken is rare for us too. When we make a whole one, however, there's usually a lot of it left over. And yes, you can save a lot of money by buying whole chickens, versus packs of chicken breasts or thighs. I've seen them on sale for less than $4 each once in awhile too -- a great time to stock up and freeze!

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Permalink Reply by Shelly on August 26, 2008 at 7:35pm

Stromboli is something I like to make with leftovers. It’s like a pizza pocket and you can fill it with anything you want. You can use a can of pizza dough or croissants for the breading, just roll it out and layer it with any leftover meat, cheese and vegetables you have. Roll it back up like a jelly roll and bake it according to the directions on the can.

Here is one way that I have made it.

I keep frozen loaves of bread dough on hand and I let it thaw but don’t let it rise. Once it’s thawed, I roll it out into the size of a piece of paper. Looking at it portrait, 1 inch up from the bottom, I layer Coto Salami and then Mozzarella cheese. I roll it up and pinch the dough together to make it air tight. Sometimes the seams bust open during cooking so I put the loaf on a baking sheet lined with aluminum foil that has been sprayed with cooking oil. I cook it according to the directions on the bread package.

I make a sauce to go with it.

¼ c honey mustard dressing
2 tbsp onion
3 large black olives
1” slice cucumber, peeled and seeded
Splash red wine vinegar
Fresh basil
Fresh cilantro
2/3 c sour cream

Put everything in a processor or blender and puree till tiny chunks.

I tried pizza sauce on it too and it was pretty good.

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Permalink Reply by Sylvia on September 3, 2008 at 9:13am

That sounds yummy. Thanks for sharing Shelly!

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Permalink Reply by Shelly on September 1, 2008 at 10:27pm

I like to make a cold vegetable pizza with leftover vegetables and dairy products. I take a square pizza dough in a can, roll it out and bake it. I take any leftover sour cream, dips or cottage cheese and add a little ranch dresssing, mayo and some seasonings to make a dip to spread over the cooked dough. I chop up the little bit of every vegetable I have and spread them over the dough and smash it down. I cut it into squares and serve it cold. It makes a nice snack.

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Permalink Reply by Shelly on September 2, 2008 at 11:17pm

There's a $1 off coupon for 2 Pillsbury Pie Crusts and $1 off Pilsbury Crescent Rolls coupons that you can print from PPGazette.com as of 9/2/08.

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Permalink Reply by GreatSunny on November 10, 2008 at 9:20pm

here is one when thanksgiving comes around:
http://www.safeway.com/ifl/grocery/Thanksgiving-Leftoverslounge#ifr...



* 4 10-in. flour tortillas
* 1 cup Lucerne® Shredded Monterey Jack Cheese
* 8 oz. sliced cooked turkey
* 1 10-oz. bag Eating Right™ Caesar Romaine
* 1 small carrot, shredded
* About ½ cup O Organics™ Creamy Caesar Dressing

1.
Microwave tortillas on high for about 30 seconds, until slightly warm and softened.

2.
Set a large nonstick frying pan or griddle over medium heat. When hot, place tortilla in pan. Sprinkle ¼ cup Monterey Jack cheese over tortilla, cover with 2 oz. turkey. Heat until cheese melts, about 1 minute. Using a spatula, remove from heat and top with a handful of romaine, 2 tbsp. carrots, and 1 tbsp. dressing. Fold edge of tortilla closest to you up and over fillings. Tuck fillings tightly into tortilla, then fold over opposite edge and secure with a toothpick if necessary.

3.
Repeat with remaining tortillas, making 4 wraps total. Serve immediately, passing remaining dressing at the table.

PER SERVING 531 CAL., 51% (271 CAL.) FROM FAT; 30 G PROTEIN; 30 G FAT (2 G SAT.); 35 G CARBO (3 G FIBER); 805 MG SODIUM; 77 MG CHOL.

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Permalink Reply by John Peterson on September 24, 2009 at 3:19pm

sounds good!

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