Repurposed leftovers - chicken and salad

So I had some left overs...  I didn't want grilled chicken and salad, again.

What's a girl to do?

Make chicken salad of course!

I chopped up my grilled chicken breast and mixed it with some diced red onion and about a tablespoon of ranch dressing.  Then I stuffed a pita with the left over salad and topped it with the chicken salad.

A totally different meal, and a super satisfying lunch too!

Want a gluten free option?

Stuff it all inside a lettuce leaf and roll it up, or use a GF wrap.

Wow Pinterest!

I have been getting so many visits from Pinterest pins!  I am listening and you all want more Latin food and more gluten free meals.  You are going to get it.  The family and I are traveling to Miami, Florida for vacation but I will be back and blogging again the second week of June.  I am going to have lots of yummy new recipes so stay tuned!

Enjoy!

Meghan

Italian stuffed chicken

Italian Stuffed Chicken Breasts (Serves 4)

4 Boneless skinless chicken breasts - trimmed and butterflied
Salt and pepper
12 slices uncured pepperoni (or substitute any cured Italian meat)
4 slices provolone cheese
1 cup Italian breadcrumbs
1/4 cup grated Parmesan cheese
1 Tbsp olive oil
1 14oz can crushed tomatoes
3 fresh basil leaves - thinly sliced

Preheat oven to 400 degrees.  Cover a baking sheet with foil and spray with non-stick spray.
Trim fat from chicken and butterfly by slicing about 2/3 of the way through the center of the chicken and laying flat.
Season inside of chicken with salt and pepper then lay 3 slices of pepperoni and 1 slice of cheese on the bottom of each breast.  Flip top back over and give a little squeeze to hold it together then place on baking sheet.
In a small bowl combine breadcrumbs, cheese and oil and stir to combine. 
Top each chicken breast with 1/4 of the breadcrumb mixture and pat down to compress.
Bake in pre-heated oven for 20 minutes or until chicken is no longer pink.
While chicken is cooking - Add crushed tomatoes and basil to a small pot and bring to heat through.

Once chicken is cooked spread 1/4 of the tomato sauce on each plate and top with the chicken.  Serve with buttered herb pasta and bread.

Enjoy!

Navy bean soup

This soup tastes and looks like it cooked all day but really it is on the table in about 30 minutes with the help of canned (or jarred) navy beans.  Similar in ingredients to split pea soup I often make them at the same time since some people in our house don't like "green soup".  This one freezes great too!

Navy Bean and Ham Soup

Ingredients
2 Tbsp olive oil
1 medium onion - chopped (about 1 cup)
3 carrots - chopped (about 1 cup)
3 celery stalks - chopped (about 1 cup)
4 cups chicken stock
3 14 oz cans of navy beans - drained and rinsed and one can mashed
2 cups chopped ham
1 Tbsp granulated garlic
Salt and pepper

Heat oil in a heavy bottomed pan over medium heat then add in onion, carrot and celery and saute until softened.  About 5-7 minutes.
While the vegetables are cooking - drain and rinse the beans.  Empty one can into a bowl and mash fully using a fork or potato masher.  This helps to thicken the soup and give it the "cooked all day taste".
Carefully pour stock into the vegetable mixture, then add beans and mashed beans, ham, garlic, salt and pepper.
Allow to come to a boil and lower heat to a simmer.  Simmer for 20 minutes until slightly thickened.

Enjoy!

Split pea soup

Without a doubt this soup is my husbands favorite.  Whenever we have ham I make a big batch of split pea soup with the left over bone.  It also freezes beautifully so feel free to double the recipe, you don't need to add another bone just toss in some extra ham.

Split Pea Soup with Ham

Ingredients-
1 pound dried split peas
1 meaty ham bone - or 2 ham hocks
6 cups chicken stock
1 large onion chopped (about 1 1/2 cups)
4 carrots chopped (about 1 1/2 cups)
4 celery stalks chopped (about 1 1/2 cups)
2 Tbsp granulated garlic
1 Tbsp marjoram
Salt to taste
Fresh ground pepper

Place ham bone, split peas and chicken stock in a large pot and bring to a slow boil.  Cover and reduce heat to simmer for 1 hour.
Remove ham bone from broth and add in vegetables, garlic and marjoram.  Pull meat from the bone, chop if needed and add back to the pot. 
Bring back up to a simmer and cook for 1 hour, adding water if needed in 1/2 cup portions.
Taste and add salt if needed.
Serve pipping hot and top with ground pepper.

Enjoy!

Pecan and Blue Cheese Salad

Salad -
1 head green leaf lettuce - washed and torn or chopped into bite size pieces
1/2 cup toasted pecans - roughly chopped
1/2 cup dried cranberries
6-8 oz blue cheese crumbles

Toss together in a salad bowl.

I like this salad with olive oil and balsamic vinegar or buttermilk ranch dressing, but it would be equally good with blue cheese or Italian.

Try topping with grilled chicken or shrimp for a quick and easy lunch salad.

Enjoy!

Corned beef and potato hash

Left over corned beef? 
Hash makes a great breakfast.  Simply chop your corned beef and boiled potatoes (and carrots and cabbage if you like).
Melt 1 Tbsp of butter in a frying pan over medium heat. Place corned beef and potatoes in a single layer over melted butter.  Allow to cook for 3-4 minutes until slightly browned on bottom then flip and cook an additional 2 minutes until fully heated.

Serve with eggs and a side of toast.

*An over-easy egg on top of hash is divine!

Enjoy.

April meal plan

4/1
Scalloped Potatoes and Ham
Broccoli

4/2
Italian Stuffed Chicken Breasts
Salad
Bread

4/3
Pork Chops
Roasted Root Vegetables

4/4
Turkey Scallopine
Lemon Kale

4/5
Asian Chicken Salad Pitas
Five Spice Carrot Soup

4/6
White Ragu Spaghetti
Caesar Salad

4/7
Flank Steak
Parsnips
Asparagus

4/8
Lemon Chicken with Kasha

4/9
Picadillo Shepherds Pie

4/10
Turkey Meatloaf
Mashed Potatoes

4/11
Coq Au Vin

4/12
Cheeseburgers
Tater Tots
Salad

4/13
Grilled Chicken with Chimichurri
Congri

4/14
Spinach Pesto Lasagna
Garlic Bread

4/15
Albondigas
Rice
Plantains

4/16
Chicken Kiev
Rice Pilaf
Broccoli

4/17
Pizza Bread with Sausage and Kale
Salad

4/18
Baked Potato Bar

4/19
Ham and Swiss Quiche
Salad

4/20
Grilled Sirloin
Potato salad
Pasta salad

4/21
Chicken Cordon Bleu
Baby Potatoes

4/22 - Earth Day
Broccoli Garlic Pasta

4/23
Calzones - Build your own

4/24
Fried Rice
Egg rolls

4/25
Chicken Fajitas
Yellow Rice

4/26
Vaca Frita
Rice
Avocado Salad

4/27
Shish kebobs

4/28
Garlic Rosemary Pork Roast
Mashed Potatoes
Carrots

4/29
Cobb Salads

4/30
Vodka Cream Pasta
Garlic Bread

Thai chicken salad with peanut dressing

Thai Chicken Salad with Peanut Dressing
Salad-
1 head shredded iceberg lettuce
2 cups shredded cooked chicken breast
1 sliced peeled cucumber
1/2 sliced red pepper
3 scallions sliced
1 cup crispy Asian noodles
Combine all ingredients in a bowl and toss well to combine.

Dressing-
1/2 cup smooth peanut butter
3/4 cup hot water
2 Tbsp soy sauce
Juice of 1 lime
2 cloves garlic - pressed or finely minced
Whisk all ingredients together in a bowl.

Don't be afraid to try the dressing, even people who do not like peanut butter will love this dressing.  This salad also makes a great wrap.

Enjoy!

Kid Friendly Pad Thai

I am forever trying to introduce my kids to new foods.  This simple Pad Thai dish was a hit with my little ones.  Add more vegetables or some heat if your family likes it, this recipe is a good base.  Also on the plus side this dish is vegan and gluten free if you are trying to please people with food restrictions.

Pad Thai - serves 4
1/4 cup peanut butter (or any nut butter that you like)
7oz package of rice noodles (sometimes called rice sticks)
2 Tbsp vegetable oil
1 clove garlic - finely mined
3 scallions - chopped
1 tsp ground ginger
2 cups bok choy finely sliced
2 Tbsp tamari sauce
1/2 tsp pepper
Salt - to taste
Chopped peanuts for garnish - optional

Prepare rice noodles according to package directions.  I like to break them up a bit before cooking so they are easier for kids to eat.
While the noodles cook, heat oil in a skillet over medium-high heat.  Add garlic and scallions and stir-fry for 2 minutes then add in bok choy and ginger continue cooking for 5 minutes. 
When noodles are done remove from water directly into skillet.  Use the cooking water to thin the peanut butter to a pourable consistency.
Add thinned peanut butter, tamari, and pepper to the noodle mixture and toss well to coat.  Add more cooking water if needed.  Taste and adjust seasons if needed.
Serve topped with peanuts if using.

Enjoy!

Smokey turkey baked chimichangas

Looking for something a little different for a Mexican night?  This is it.  The filling is versatile so feel free to adjust to your liking.  Just follow the baking instructions for a crispy tortilla without frying!

Smokey Turkey Baked Chimichangas - Makes 6

8oz bag shredded cabbage (Slaw mix)
4 scallions - thinly sliced
1 pound smoked turkey deli meat - Thin slices from the deli then cut into 1/2 strips
1 chipotle in adobo - finely minced (try 2 if you like it with a kick)
1 cup tomato sauce
1 Tbsp chili powder
1 Tbsp smoked paprika
Salt and pepper
2 cups shredded cheddar cheese
6 - 12 inch flour tortillas
1/4 cup olive oil
Sour cream for serving

Pre-heat oven to 400 degrees and line a baking sheet with foil.
Add cabbage, scallions, turkey, chipotle, tomato sauce, chili powder, paprika, salt and pepper in a large bowl and stir well to combine. 
Lay 1 tortilla on a flat surface and place 1/3 cup of cheese followed by 1/6 or about a cup of the filling mixture on the end closest to you.  Fold over the right and left sides then fold up the end closest to you and roll the tortilla away from you to form a tight package.  Place it on the baking sheet and continue with the remaining tortillas. 
Using a pastry brush (or your hands if needed) dip brush into the oil and cover the tops of the chimichangas with a coat of oil.  Also brush the foil under each wrap.
Bake at 400 for 20 minutes until golden brown.
Allow to cool for 5 minutes before serving.
Top with sour cream and enjoy!

Turkey Shepherds Pie

Turkey Shepherds Pie  (serves 4)

2 pounds russet pototoes - peeled and chunked
3 Tbsp butter
1/3-2/3 cup milk
Salt 
1 pound ground turkey
1 Tbsp olive oil
1 Tbsp butter
1 small onion - chopped
2-3 medium carrots - chopped
2 celery stalks - chopped
3 Tbsp flour
2 cups chicken stock
1 cup frozen peas
1 Tbsp chopped fresh sage or 1 tsp dried sage
Salt and pepper
1 cup cheddar cheese

Preheat oven to 350 degrees.
Boil potatoes in salted water for 20 minutes or until fork tender.  Drain and return to pot.  Add butter and 1/3 cup of milk.  Whip potatoes with a hand mixer adding more milk as needed.  Salt to taste and set aside.
While the potatoes are cooking melt butter with oil in a large skillet.  Once melted add in turkey and cook until no longer pink then add onion, carrots and celery and continue cooking for 5 minutes over medium heat.  Stir in flour and mix well.  Slowly add chicken stock then peas and sage.  Allow to come to a simmer (if gravy is too thick add more stock or water). 
Pour meat mixture into a 4 quart casserole dish or 4 individual oven safe dishes.
Top meat with whipped potatoes and smooth so all of the meat mixture is covered by potatoes.
Sprinkle cheese over top.
Bake at 350 for 20-30 minutes until hot and bubbly.

Enjoy!

Ropa vieja - Cuban shredded beef

Ropa Vieja literally translates into Old Clothes in English, a nod to the shreds of tender beef.  Whatever you want to call it this is a dish you will make again and again.  It is also one that freezes well and re-purposes beautifully as left overs, so make extra!

Ingredients - serves 4-6
3 lb flank steak
2 Tbsp olive oil
2 large onions - chopped
2 peppers - chopped (red, green or one of each)
6 cloves of garlic - minced
1/2 cup dry red wine
14.5 oz can of tomato sauce
1/2 tsp ground annatto seed
1 tsp ground coriander
1 tsp ground cumin
3 cups beef broth
Pepper
1 cup green olives
2 Tbsp olive brine or vinegar
4 Tbsp chopped fresh cilantro - about 1 bunch

Slice flank steak WITH the grain into 1 1/2 to 2 inch pieces (this will really help later when shredding).  Heat oil over medium-high heat in a large heavy bottom pot or dutch oven.  Brown the steak on both sides in batches if necessary add more oil.  Remove meat from pot and set aside in a bowl to catch the juices.  Reduce heat to medium, add in onions and peppers and cook for 5 minutes until onions are translucent then add in the garlic, continue cooking for 2 more minutes.  Deglaze the pan with the wine making sure to scrap the bottom of the pan.  Stir in tomato sauce, annatto, coriander, cumin, beef broth, pepper, olives and brine.  Bring to a simmer then reduce heat to keep a low simmer.  Add meat back to the pot along with any juices that were caught in the bottom of the bowl.  Simmer for 2 1/2 - 3 hours until meat is very tender.  Remove meat pieces to a cutting board and shred using two forks.  (Hold one fork still and pull with the other.)  Return shredded meat to the pot and add in the cilantro.  Stir well to incorporate the sauce among the meat shreds. 
Serve hot with white rice and sliced avocado.

Enjoy!

Ideas for left-overs - Omelet filling, Tacos, Enchiladas, Sandwiches

Greek stuffed chicken breasts

Filled with garlicy spinach and feta these chicken breasts are a hit with any crowd!

Greek Stuffed Chicken Breasts
4 Boneless skinless chicken breasts - trimmed and butterflied
Salt and pepper
1 recipe wilted baby spinach (recipe follows)
8oz feta cheese
1 cup Panko breadcrumbs
1 Tbsp olive oil

Preheat oven to 400 degrees.  Cover a baking sheet with foil and lightly spray with non-stick spray.
Trim any excess fat from breasts and split them lengthwise about 2/3 of the way through, try not to go all the way - if you do don't worry you can just stack them. 
Place breasts on the baking sheet to assemble.
Season the inside of each breast with salt and pepper.
Place 1/4 of the spinach and 1/4 of the feat inside each breast pocket.  Fold the top back over.  Don't worry if some is spilling out it will be fine.
In a small bowl combine Panko and oil and mix well.  Top each breast with 1/4 cup of breadcrumbs.
Bake in pre-heated oven for 20-25 minutes depending on the size of the breasts.

Serve with rice pilaf or couscous.

Enjoy!

Wilted baby spinach

Super quick and easy, this is a great side on its own but also the filling for Greek Stuffed Chicken or Stuffed Meatloaf.  Yum!

Wilted Baby Spinach
1 Tbsp olive oil
1 package baby spinach - pre-washed pack otherwise wash well and spin to dry
3-4 garlic cloves - minced

Heat a large skillet over medium heat.   Add in oil and garlic and saute 1 minute until just softened.  Add in spinach and toss well.  Allow to wilt slightly for 1-2 minutes then remove from heat to a bowl.

That't it!

Enjoy!

Stuffed shells, again

So usually I make stuffed shells with cauliflower or spinach in the mix like this one I posted last year.  However, the spinach didn't look so great at the market this week.  Venturing around the produce department I found some lovely broccolini.  I may never go back!  I blanched the broccolini in the pasta cooking water then trimmed it into 1/2 inch pieces and tossed it in the filling.  The flavor is a great contrast to the Italian sausage, give it a try I think its a nice change to a old stand-by recipe.

Enjoy!

Roasted beet salad with goat cheese

Salad
1 bag baby spinach or mixed greens
3 pieces crumbled bacon
5-6 roasted baby beets - recipe follows
1/4 - 1/2 cup crumbled goat cheese

Serve with lemon or Dijon vinaigrette.

Roasted beets -
Preheat oven to 400 degrees.
Remove greens and trim stems, scrub clean with cold water then pat them dry. 
Toss beets with 1 Tbsp olive oil then wrap all together in a foil pouch.
Roast for 30-40 minutes for baby beets or 1 hour for larger beets.
Allow to cool slightly then rub skins off and cut off tops.
If using large beets cube them for baby ones I like slices.
Beets can be roasted days ahead of time and kept covered in the refrigerator.

Basic Vinaigrette-
1 small clove garlic - pressed
1/2 cup lemon juice
1 shallot - minced
1 tsp dijon mustard (optional)
salt and pepper
1 cup olive oil
Combine first 5 ingredients in a bowl and whisk in oil slowly.  Or combine all in a jar and shake vigorously to emulsify.

Enjoy!

Wedge salad with Roquefort dressing

Salad -
Iceberg lettuce
1/2 Tomato - seeded and chopped
4 slices of bacon - chopped

Roquefort dressing -
1 cup plain yogurt
1/2 cup mayo
2 Tbsp lemon juice
1 clove garlic - pressed or finely minced
1/4 tsp each salt and white pepper
8 oz Roquefort cheese (Get the real deal, it's worth it!)

Mix all ingredients and allow to chill for 1 hour.

To make the wedge -
Remove outer loose leaves from a head of iceberg lettuce, cut in half then into quarters.  Cut off the base if needed.
Pour dressing over the lettuce and garnish with chopped tomato and bacon.

Enjoy!

St. Patrick's Day Corned Beef and Cabbage and Left-over soup

St. Patrick's Day Corned Beef and Cabbage (Makes 4 servings)

1- 3-4 pound corned beef brisket
Water
2 1/2 pounds yukon gold potatoes
1- Head of green cabbage
4-5 carrots

Believe it or not - thats it.  Now for some finessing.

Get a BIG POT, you want something that everything will fit in.
Place the brisket in the bottom of the pot and add water to cover by 2 inches.
Bring to a boil then lower heat to a simmer.  Simmer for 2 1/2 hours, adding water if necessary to keep it covered.
While brisket is cooking, quarter the potatoes, slice the carrots into 4 inch pieces and quarter the cabbage.
Once the brisket has cooked for 2 1/2 hours place the cabbage on top of the brisket, then the carrots on top of the cabbage and lastly the potatoes.  Add just enough water so everyone is covered.  Continue cooking on a simmer for 30 minutes.  Check to make sure cabbage is cooked if it is still too firm let it go another 10 minutes.
Remove potatoes, carrots and cabbage to a large serving platter and cover with foil.  Remove brisket and let sit for 5 minutes before slicing against the meat grain in 1/4 inch thick slices.

Enjoy this Irish classic anytime.  The best part?  Leftovers! 
Corned beef makes a great sandwich, hash or soup. 

Left-over Corned Beef and Cabbage soup-
1 medium onion - diced
2 stalks celery - diced
1 Tbsp butter
3 cups beef stock or broth
3/4 cup quick cooking barley
1/2 pound corned beef - cut into strips
3-4 left over potatoes - chopped
2 left over carrots - chopped
1/4 head left over green cabbage - chopped

Saute onion and celery in butter until softened.  Add beef stock, 2 cups water, and barley.  Cover and bring to a boil.  Uncover reduce heat to medium low and simmer until barley is tender.  About 15 minutes.  Gently stir in corned beef, potatoes, carrots and cabbage.  Continue cooking 10 minutes.  Serve pipping hot. 

Enjoy!

Mock Benihana pink sauce

I just love that creamy sauce they serve at Benihana and similar Japanese steak houses.  Its good on... well everything!  I recommend making this ahead of time and letting it come together in the fridge.  Then when you are ready to start cooking pull it out and let it come to room temperature.  No time for that?  OK, hit it with a shot of hot water to thin it out before serving.

Mock Benihana pink sauce
1 cup mayonaise
1/2 cup water
1/2 tsp sugar
1/2 tsp salt
2 tsp garlic juice (or 1 very finely minced clove of garlic)
2 tsp ketchup
1/2 tsp ground ginger
1/2 tsp dry mustard
1/2 tsp paprika
2-3 dashes of hot sauce
1/2 tsp white pepper

Mix all the ingredients well in a bowl.
Best served at room temperature.

Enjoy!