What is your favorite dinner recipe? Do you have a creative way to use leftovers?

Question

I would love to have a few recipes that I can double the protein or the starch in order to use it later in the week. Do you have a favorite family recipe that you use all of the time? Do you use your crock pot?
Thank you!

Answer 1

One of my favorites is stuffed cabbage leaves. The Russian word for them is galuptsies. I use the recipe out of the cook book "Please to the Table". I'm not Russian, but I love them.

One trick I learned recently for using leftovers is to take any leftover meat (steak, lamb, chicken... almost anything) and make a Bolognese spaghetti sauce. I saute diced onions in olive oil for a few minutes, add a crushed clove of garlic for a minute, then add a large can of italian style tomatoes. If using whole canned tomatoes, crush them with fingers. I then add 1 can of chicken or beef broth, and 2 small cans of tomato paste. Add the slices or cubes of leftover meat. Let simmer for about an hour. Remove the meat to a plate using a slotted spoon. Using 2 forks, shred the meat. Return the shredded meat to the pot and continue cooking for about 30 minutes. These cooking times aren't critical. As a variation you can add some red wine to the simmering sauce. Another variation is to stir in some heavy cream at the end of the cooking.

Answer 2

I use my crock pot and pressure cooker to make dinner all the time.
For leftovers I have a dish called simply 9 Egg Mess (my kids named it). Take nine eggs and beat the heck out of them. Pour into hot skillet and then add what ever leftovers you have in the fridge. And scramble. It doesn't always look great and never tastes the same way twice but it's always good and quick.
By the way it serves 4.

Answer 3

i use my crock and if you have a few cans of cream of mushroom soup, you can make any dinner recipe that you can cook now and use later if you store them properly.


i have a favorite that you can try, you can do this for any meat or poultry you like.

season your meat or poultry with seasoned salt, garlic powder, and black pepper.
in a lightly oiled skillet, saute the meat on both sides and put the meat in a large pot or your crockpot and pour in a couple cans of mushroom soup, 1 and a half cans of water, and some dried thyme. let it simmer for 30 minutes until tender (depending on how much your'e cooking).
if you want to, you can put in some veggies too, like baby carrots, onions, and potatoes.

the trick is, you must make sure you have reclosable lids that are air tight so they won't spoil too soon.
on the day that you plan to use it, just heat it up and cook some rice, dinner rolls, and a green salad.

Answer 4

One is long to explain, but I'll give you the basics. Make 2 pounds' worth of veal piccata. Save the leftovers (if any!). The next day I boil about 12 oz. of pasta. In a saucepan I saute a package of baby bella mushrooms in butter with garlic, then dump in a jar of Classico roasted garlic alfredo. Then toss with boiled pasta and add the cut up leftover veal. It's awesome.

Another good one is corned beef brisket. I cook it in a crockpot with a beer, 4-6 cups of water, the spice packet, bay leaves, onion, and garlic. Then bake 3 potatoes and put them in the fridge overnight. The next day I chop up a red onion and bell pepper and cube up the cold baked potatoes. Cut up the leftover brisket. Fry up the onion, pepper, some garlic, in butter and then add the potato cubes to brown. Then add the brisket to warm through. I especially like this with melted cheese on top of it on my plate.

Answer 5

I'm using my crock pot now. Today I,ve got cut up beef for stew, frozen broiler onions, sliced mushrooms, can of golden cream of mushroom soup, packet of dry onion soup mix, 1/2 cup beef broth. I'll serve rice or noodles and a salad.

Answer 6

well , there are lots of things you can do

EG,,. Steaks, pork,chicken cut them up and dice them us as a stir fry, with rice

Chicken use in salads, or pasta

if you make the family packet , of meat then just a save a few bits unseasoned for later use

Eggs and steak, or omlets with bits of chicken and salad in it

I love pork fry it up for breakfast

as far as crock pot recipes, 2 things

make a soup in the beginning of the week
and a stew on the weekend
soups, chicken soup, and Pastina for the babies, just add water and boulion

Stews, if your family likes them thick and hearty, add beef cubes, and make variations, like pumpkin soup and pumpkin stews,( great way to recycle that halloween pumpkin aswell)

summer is for grilling, grill the corn on the cob in the husks for aleast and hour on high in your barbque if you have easy access to it you can grill through the fall easily

grilled peppers, supper easy and great for other meals, lunches ect

plus the meats get cheaper in the winter

when you make salads, put your veggies in diffrent bowls
and NEVER pour salad dressing on the batch
let everyone season to taste, it keeps the lettuce from wilting as fast, and can be re used a few days later

I make grilled chicken breasts, and save them , buy some ceasar salad dressing and dice it up and put it into the salad
family loves this.

Fatten up your rice
buy basmati rice, its easy and light, dice up some dried apricots, and ad some currant, cumin seeds or powder,
dice and onion and maybe some garlic whatever you like

use your wok and cook the chicken or meat with the apricot and onion, then stir in the rice

Make home made breads, I have a bread maker and I love it

if you don't then buy the pizza dough they sell at the store for 99 cents and put it in a nonstick pan and bake for 20 minutes

fresh bread for breakfast lunch or dinner, and super tasty

use it to make chicken rolls, peperoni rolls ect..

Fillo Dough sheets
get some butter and melt it, cook some spinache, and add some feta cheese

layer of butter int he pan, a few layers of fillo, butter, spinach mix, fillo, butter spinach ect top layer needs to be thicker than the rest, and a layer of butter on top
Add meat if you like

FILLO DOUGH
cut dough into little cubes ( the size of a carmel )
roll it out,and add a mixture of
Ground beef onion, and cumin seeds( un cooked)
place in the center and pinch closed

place on a pan without oil for 20 minutes

you can spread a bit of egg on the top and sprinkle seasame seeds bfore cooking if you like

http://llvm.cs.uiuc.edu/~brukman/food/recipes/plov/
here is a recipe I love,

use stew meat not lamb
and follow the directions exactly

its super tasty and unusual

everyone love this.

Oh and if you buy cold cuts , and they are going bad, use them in salads, and in omlets.

and you can also make panini in the george forman grill
just make a sandwich , and spread butter on the outside of the bread,

Kinda like a grilled cheese sandwich

Meg

Hope you get some ideas

Answer 7

i have a few favorites me and my family love
here are a few

CHICKEN DEVANE

2 pkgs. frozen broccoli
2 cans cream of mushroom soup
1 tsp. lemon juice
1/2 c. sharp shredded cheese
3 lg. chicken breasts
1 c. mayonnaise
1/2 tsp. curry powder

Cook chicken and debone. Cook broccoli and drain. Arrange in greased, flat casserole dish. Combine soup, mayonnaise, lemon, and curry powder. Pour over chicken; sprinkle in cheese and shake on paprika. Set in refrigerator overnight. Bake at 350 degrees for 30 minutes. (Curry Optional.)
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AMAZING LASAGNE

Sauce:

1 lb ground beef browned & drained
1 clove garlic
2 lg cans of tomatoes
2 cans tomato paste
1/2 tbsp dry parsley
1 tbsp basil
1.5 tbsp salt


Mix all ingredients & simmer for 1 hour.

Filling:

2 - 12oz containers of cottage cheese
2 eggs, beaten
1 tsp salt
1/2 tsp pepper
2 tbsp fresh parley or 1 tbsp dry parsley
1/2 c grated Parmesan or Romano cheese
1 lb grated Mozzarella cheese

Mix all ingredients together well.

To Assemble:

Layer (in this order):
Noodles, Cheese mixture, Mozzarella Sauce.

LAYER TWICE.

* Top with mozzarella * Bake for 45 minutes at 400 F.

***TIP*** Buy fresh pasta sheets - great!

But you can also use boxed lasagne noodles too. Cook according to directions or use the no-cook lasagne noodles.

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FAVORITE VEAL SCALLOPINI

2 green peppers, cut into lg. pieces
5 tbsp. olive oil
8 med. mushrooms, cut into thirds (optional)
1 clove garlic, minced finely
1 c. flour
1/2 c. Parmesan cheese, grated
Lots of pepper
1 tsp. parsley flakes
1 lb. veal, thinly sliced for scallopini
1/2 to 3/4 c. sauterne
1 (16 oz.) pkg. fettuccine (or your favorite pasta)

Saute green peppers in 2 of the 5 tablespoons of olive oil; add mushrooms. Continue to saute until mushrooms are lightly browned. Set aside. Brown garlic in the remaining 3 tablespoons of olive oil in a large skillet. Remove any large pieces of garlic. Combine flour, Parmesan cheese, salt, and pepper. Roll veal in flour mixture. You may want to sprinkle a little wine on the veal to make the flour mixture cling to the meat better. Brown both sides of the veal in the hot garlic oil, add green peppers and mushrooms. Add the wine and simmer for 20 minutes. Cook the pasta according to package directions. Serve veal over the pasta.
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for left overs i useally make sandwhiches out of
them