Remember my Trifecta of Ham from a few months ago? Made a huge ham dinner on Sunday, and then followed up with Ham and Bean Soup for dinner a few nights later. One small batch of ham salad sandwiches, some ham and eggs later, and those leftovers were gone in flash.
Some of my friends tipped me off to the Two Roast Chickens for Dinner (I use the big birds from Costcos), and then you recycle that chicken as this delicious Cream of Chicken soup, or pot pie, or Chicken Divan, or chicken salad, or chicken and pasta later in the week.
Last week, I made Cook's Country's Lazy Pot Roast Dinner, (and I'm linking to other blogs who typed the recipes or typing them myself so you don't have to subscribe to Cook's, but it is totally worth it) and I used EIGHT lbs. of chuck roast to do it. Why? So I'd have enough leftover beef to make their Quick Sunday Gravy which we had on Sunday when I hosted my in-laws. I also had enough left from the pasta dish to send to school for lunches for a few days. You know how I hate square sandwiches.
The Quick Sunday Gravy Recipe adapted from Cook's Country Feb/Mar 2011
serves 4 to 6, or dresses 1 lb. of pasta
1 T vegetable oil
1 lb. hot Italian sausage
2 onions, chopped medium
2 T tomato paste
6 garlic cloves, minced
2 t sugar
1/2 t dried oregano
1/4 c red wine
1 (28 oz) can crushed tomatoes
2 cups shredded leftover chuck roast meat from your Lazy Pot Roast
salt -n- pepa
3 T chopped fresh basil
1. Heat oil in Dutch oven over medium-high heat until just smoking. Add sausage and cook until well browned, 6 to 8 minutes. Transfer sausage to paper towel-lined plate. Slice in half crosswise,; reserve.
2. Cook onions in sausage fat over medium heat until browned 6 to 8 minutes. And tomato paste, garlic, sugar, and oregano and cook until tomato paste begins to darken, 1 to 2 minutes. Add wine, scraping up any browned bits, and simmer until reduced to 2 tablespoons, about 1 minute. Add tomatoes, chichk roast, reserved sausage, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
3. Reuce heat to low and simmer, covered, until slightly thickened about 20 minutes. Stir in basil. Season with salt and pepper. Serve over pasta. (Sunday gravy can be refrigerated in airtight container for 2 days.)
I've done the same thing with their Country Style Pot Roast, which my friend Sara re-named after me. Cross "Having My Own Pot Roast Recipe Named After Me" off my Bucket List. I love this because it is made in the slow cooker. I had enough to feed my family, plus extra to save the 3 cups meat and 6 cups of gravy needed for their Beef Barley Soup with Mushrooms which was Incredible!
Beef Barley Soup with Mushrooms
serves 6 to 8
2 t vegetable oil
1 large carrot, chopped
10 ounce button mushrooms, sliced (I may have used Baby Bella instead.)
6 cups gravy from Country-Style Pot Roast
2 quarts water
2/3 cup pearl barley
3 cups shredded meat from Country-Style Pot Roast
Salt -n- Pepa (again and always and forever)
1. Heat oil in large stockpot or Dutch oven over medium heat. Add carrot and mushrooms and cook, stirring frequently , until liquid that mushrooms release evaporates, about 4 minutes.
2. Add gravy, water, and barley. Increase heat to high and bring to boil. Reduce heat and simmer, uncovered, until barley is tender, about 45 minutes. Stir in shredded meat and season with salt and pepper to taste. Serve with a crusty bread, some salad from a bag with Cardini's Caesar dressing, and a red wine.
I recently made a turkey dinner on a Sunday and followed it up with these Green Chile Turkey Enchiladas.
Green Chile Turkey Enchiladas
Serves 4 to 6
1 tablespoon vegetable oil
1 thinly sliced onion
3 garlic cloves, minced
1 tablespoon taco seasoning
2 cups leftover turkey meat, cut into bite-sized pieces
1/2 cup frozen corn, thawed
1 (16-ounce) can green enchilada sauce
12 corn tortillas
2 cups shredded pepper Jack cheese
1/2 cup sour cream
1/3 cup chopped fresh cilantro leaves
1. Adjust oven rack to middle position and heat oven to 325 degrees. Heat oil in large skillet over medium heat until shimmering. Cook onion until golden brown, about 8 minutes. Add garlic and taco seasoning and cook until fragrant, about 30 seconds. Off heat, stir in turkey, corn, and ¾ cup enchilada sauce.
2. Spray tortillas on both sides with cooking spray and arrange on rimmed baking sheet. Bake until tortillas are warm and pliable, about 2 minutes. Working with 1 tortilla at a time, arrange ¼ cup turkey mixture in center of tortilla and sprinkle with 1 tablespoon cheese. Roll tortilla and transfer, seam-side down, to 13- by 9-inch baking dish. Repeat with remaining tortillas.
3. Whisk sour cream and remaining enchilada sauce in bowl. Bake enchiladas until lightly browned around edges, about 10 minutes. Spoon sour cream mixture over enchiladas and top with remaining cheese. Return to oven and bake until cheese is melted, about 10 minutes. Sprinkle with cilantro. Serve.
Roast Pork Loin usually ends up diced in a fried rice or stir fry. Extra roast beef can be thinly sliced for roast beef sandwiches, or if you have enough, Beef Stroganoff.
Aha! I just found a variation of the Country Pot Roast that is a Southwestern Pot Roast, then you take 4 cups of leftover meat and 4 and 1/2 cups of leftover gravy to make a Beef Tortilla Casserole. I'll preview it and put the recipe in my Quick Takes this week if
Necessity is the mother of invention, or in my case, laziness is, because though I like all my meals from scratch, I don't have the time or the wherewithal to "re-invent the wheel" night after night. I do lots of double cooking too, two meatloafs (one for the freezer), huge batch of chili (one for the freezer). Once upon a time, I even made my own lasagna, but Costco does such a great job, I doubt I'll ever take on that endeavor again.
Have some creative genius dinner prep ideas in your roundhouse? Comment Away!