Leftover food can be dragging, but not when you reproduce it in dishes that taste better than the original food. Leftover meat is especially useful because you can add it to salads, soups and stews. If you’re sick of going your own way, it’s time to move on with a new batch of recipes. Trust us, when you take out these delicious foods no one will doubt that they are eating leftovers.
1. Chicken Enchiladas
Allrecipes.com’s chicken enchiladas add to your list of cooked chicken and mix it with cheese, sour cream and some canned soup to turn your leftover food into your favorite Mexican food. Try this recipe and you will never hate your leftover food again.
- 1 tablespoon butter
- 2 cups chopped green onions
- * Teaspoon garlic powder
- Chop 1 can green chillies
- 1 thick mushroom soup cream
- 3 cups sour cream
- 1½ cup cubed cooked chicken breast meat
- 1 cup chopped cheddar cheese, divided.
- 6 (12 inch) flour tortillas
- 3 cups of milk
InstructionsPreheat oven to 350 degrees Fahrenheit. Lightly grease a large baking dish.
In a medium saucepan over medium heat, melt the butter, then cook the green onions for about 3 to 4 minutes until soft. Add the garlic powder, then stir in the green chillies, mushroom soup cream, and sour cream. Mix well. Save three-quarters of this sauce and set aside. In a saucepan, add the remaining 2 sauces, chicken and 2 cups chopped cheddar cheese. Shake together.
Fill each flour tartella with the chicken mixture and roll up. Place the seam side down in the prepared baking dish.
In a small bowl, combine the preserved sauce with the milk. Pour this mixture over the rolled turtles and top with the remaining half a cup of chopped cheddar cheese. Bake in preheated oven for 30 to 35 minutes or until cheese bubbles.
2. Shepherd’s pie with leftover beef roast and mashed potatoes
If you have beef and potatoes left over from Sunday’s meal, make a shepherd’s pie for next week’s nights. The Food Network’s Paula Din’s Shepherd’s Pie recipe offers 8 servings, meaning it can feed you and your family for days. Who knew Sunday could taste so good the second time around?
- 1 small onion, peeled and chopped.
- 14 tablespoons unsalted butter, distributed.
- 1½ pound leftover pot roast, cubed
- Salt and pepper
- 8 to 10 medium red new potatoes, peeled and cut into 8 inch thick slices
- 2 cups milk
- 3 cups sour cream
- 2 cups instant biscuit mix
- 1½ cup canned or frozen corn kernels or mixed vegetables, prepared as per package instructions
InstructionsPreheat oven to 350 degrees Fahrenheit. In a large pan over medium-high heat, fry the onions in 2 tablespoons butter. Add the roast to the pot and cook until brown. Season with salt and pepper, to taste. Sit on one side.
Put the potatoes in a saucepan, cover with cold water and bring to a boil. Cook for about 15 minutes or until fork is tender. Remove the potatoes and transfer to a mixing bowl. Whisk the potatoes with an electric mixer, mixing until smooth. Don’t hit them too hard. A few knots are good. * Add a cup of warm milk, 8 tablespoons butter, and sour cream. Season with salt and pepper, to taste. Whip again until mixed. If you want, add more milk and adjust the thickness.
Mix the biscuit mix and a half cup of milk. The mixture should be thinner than normal biscuit mix but not runny.
Spray a 9 by 9 by 2 inch pan or other baking dish with cooking spray. Layer the mashed potatoes halfway around the sides of the dish. Then spread a layer of corn or mixed vegetables on top of the potatoes. Then roast the pot with the gravy and top with the onion. Pour the biscuit mixture over the meat. Melt the remaining butter and drizzle on top. Cook for about 35 to 45 minutes, or until golden brown on top. Let stand for a few minutes before serving.
3. Chicken and rice casserole
Paula Din makes another appearance with her chicken and rice casserole, relying on both leftover chicken and cereal. Mix them with onion, green beans, butter, cheddar cheese, and celery soup cream in a casserole dish. This food is comfortable food that can not be prepared at any time.
- 1 (10.74-ounce) Celery soup thick cream
- 1 (4-ounce) jar pepper
- 1 (8-ounce) oak can be watered, dried and chopped.
- 2 (14.5-ounce) cans of green beans, dried and grated.
- 3 cups chopped cooked chicken
- 1 medium onion, peeled and chopped.
- 2 tablespoons butter, or vegetable oil
- 1 cup mayonnaise
- 1 (6-ounce) box long grain wild rice, cooked according to package instructions
- 1 cup sharp cheddar cheese, chopped.
- 1 pinch of salt
InstructionsPreheat oven to 350 degrees Fahrenheit. Heat butter or oil in a small skillet over medium heat. Add onion and fry for about 5 minutes till translucent. Remove from heat and transfer to a large bowl.
Add the rest of the ingredients to the bowl and mix until well combined.
Put 3 quarts of greasy casserole in the dish. Bake for 20 to 25 minutes or until bubbling. Let stand for a few minutes before serving.
4. Leftover steak salad
Make your dinner for lunch the next day with this Steak salad from Food.com. Your lunch will be ready in 25 minutes or less, and it’s healthy and satisfying. Home dressing is also very simple. This will become normal.
- 8 ounces left over skirt stack, chopped.
- 6 cups green salad
- 1 onion, finely chopped.
- 2 Potatoes, cooked and cut into cubes.
- 2 celery ribs, chopped.
- 6 sun-dried tomatoes, chopped.
- 6 sour gherkins, chopped.
- ری English cucumber, peeled, halved, and chopped.
- Perm cheese, sliced
- 3 cups light olive oil
- 3 cups red wine vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon mayonnaise
- 1 teaspoon herbs de provence
- 1 pinch sugar
- Black paper
InstructionsReheat the remaining steaks in the aluminum foil in the oven. Meanwhile, place all the salad ingredients in a large bowl.
In a blender or food processor, combine all the dressing ingredients and mix well until creamy. Put about half of the dressing on the salad and toss to coat. Arrange the salad in plates and top with hot steak.
5. Classic Turkish Pot Pie
Betty Crocker’s turkey pot pie will definitely make you more interested in the leftovers. This recipe even teaches you how to make your own layer. The filling is made from onions, cooked turkey, mixed vegetables, milk and broth, which makes for a satisfying combination. This version 6 works.
- 2 cups all-purpose flour
- 1 teaspoon salt
- * Cup plus 2 tablespoons shorter
- 4 to 6 tablespoons cold water
- 2 cups butter or margarine
- 1 cup chopped onion
- 3 cups all-purpose flour
- Half a teaspoon of salt
- 1 teaspoon pepper
- 1¾ cup chicken broth
- Half a cup of milk
- 2½ cup chopped turkey
- 2 cups frozen mixed vegetables, melted
InstructionsPreheat oven to 425 degrees Fahrenheit. Mix flour and salt in a large bowl; Cut the pastry with a blender or fork until the mixture resembles a thick crumb. Mix with a fork in very cold water until the dough is moist. Divide the dough in half. Shape each half into a ball; Slightly flattened. Wrap 1 ball in plastic food wrap. Refrigerate
Roll the rest of the dough into a light 11 inch circle. Add in the quarters. Place the dough in a 9-inch pie plate without skipping. Open the dough, press down firmly against the bottom and sides. Cut the crust up to 3 inches from the edge of the pan; Sit on one side.
In a 2 quart saucepan, melt the butter over medium heat. Add onion Cook for 2 minutes, stirring frequently, until soft. Stir in flour, salt and pepper until well combined. Stir gently in broth and milk, cook and stir until bubbly and thick. Stir in chicken and mixed vegetables. Remove from heat. Spoon into the crust-lined pie plate.
Roll the refrigerated dough ball lightly in an 11-inch circle. Gently fold the dough into quarters. Place the dough on top of the filling; Apparently. Trim, seal and crimp or flute edges.
Bake for 30 to 40 minutes or until crust is golden brown. During the last 15 to 20 minutes of baking, cover the edges of the crust with foil strips to avoid excessive browning. Let stand 5 minutes before serving.
6. The best chicken salad
Lastly, you can always use leftover chicken to make a classic chicken salad that everyone knows and likes. MyRecipes formula is also included in Greek yogurt to reduce mayonnaise. Enjoy it yourself, on a sandwich, or on a bed of greens. You will love the healthy food on the chicken salad.
- 3 cups mayonnaise
- 2 cups plain fat-free Greek yogurt
- 1 tablespoon dijon mustard
- 1 tablespoon fresh lemon juice
- 4 cups chopped cooked chicken
- 2 cups chopped green onions
- 1 cup chopped celery
- 1 cup half a grape without red seeds
- 1 tablespoon chopped fresh dal
- 1 tablespoon chopped fresh flat leaf parsley
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cups thickly chopped almonds, toasted.
InstructionsStir in mayonnaise, yogurt, mustard and lemon juice in a large bowl. Stir in the remaining ingredients until well mixed. Serve on whole grain bread with crunchy, battered crackers or with lettuce and tomatoes.