by Tawra Kellam
Leftovers seem to be a never ending thing around our house. There are many ways to use leftovers and sometimes it can be hard to get creative. Here are several tips from Not Just Beans to get you started.
- Freeze leftovers in a muffin tin lined with aluminum foil. When frozen label, store in a freezer bag and use for lunch one day.
- Grind up 1 serving of leftovers and use as baby food. If you don't use them right away, freeze in ice cube trays, when frozen transfer to a freezer bag.
- Cut leftover meat loaf or roast beef into chunks and add them to spaghetti sauce to make speedy spaghetti and meatballs.
- Chili Pie- Pour 4 cups extra chili in a deep pie or casserole dish. (Add one can corn or other mixed vegetables if you have a little less than 4 cups.) Prepare 1 recipe cornbread according to directions. Drip batter over chili. Bake at 375° for 30 minutes or until the cornbread is done. Sprinkle with shredded cheddar cheese if desired.
- Spread leftover sloppy joe meat (hamburger with bbq sauce can also be used) in a casserole dish. Place sliced American cheese or cheddar cheese over the meat and top the cheese with homemade or refrigerator biscuits. Bake at 350° until the biscuits are done.
- Meatloaf- Sautè 1 large sliced onion in a frying pan. Cut meatloaf into bite size pieces. In the frying pan add meatloaf, one 8-ounce can of tomato sauce, plus a can of peas or mixed vegetables. Heat through.
- Grind up or dice leftover roast beef, stew meat, etc. Add to scrambled eggs along with cubed leftover potatoes for an easy breakfast.
- Use leftover pork and beans to make an open-faced sandwich. Put the beans on hamburger bun halves or bread, top with a slice of American cheese and broil until the cheese starts to bubble and is melted.
- Hash is a good way to use extra onions, peppers and hamburger. Here's a good Hash recipe.
1/2 lb. ground beef
1 large onion, chopped
1 large green pepper, chopped
1 (16 oz.) can tomatoes, cut
1/2 cup regular rice, uncooked
2 tsp. chili powder
2 tsp. salt
In large skillet, brown beef, onion, and green pepper. Drain fat. Add tomatoes, rice, chili powder, salt and pepper. Heat through. Pour into 2 quart casserole. Cover and bake 1 hour at 350 .
For more tips and recipes visit our Website at www.notjustbeans.com . Tawra Kellam is the author of Not Just Beans. Not Just Beans is a frugal cookbook which has over 540 recipes and 400 tips. To order Not Just Beans send $14.95 (includes shipping) to:
Not Just Beans
P.O. Box 274
Nezperce, ID 83543
or visit Amazon.com.
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