Bored of eating the same old leftovers after reheating them continuously? The leftovers just don’t seem to end especially after hosting any dinner party or festive occasion like Thanksgiving. There’s a ton of food left that you end up eating until you absolutely hate the dish. This recipe guide is exactly for those times, where you might want to repurpose your leftover spaghetti, corned beef, roast chicken or mashed potatoes. This is exactly what you have been looking for! These recipes also contain steps in case you don’t have leftovers and want to cook it fresh.
Ingredients: ● 8 ounces uncooked whole-wheat spaghetti or 4 cups cooked (leftovers)
● ⅓ cup freshly Parmesan cheese, grated
● 2 tablespoons fresh parsley, chopped
● 2 tablespoons fresh basil, chopped
● 4 teaspoons extra-virgin olive oil
● 3 medium onions, chopped
● 4 large eggs
● ½ cup nonfat milk
● 1 teaspoon salt
● ½ teaspoon freshly ground pepper
● 1 tomato, diced (as garnish, optional)
Preparation: 1. In a large saucepan of boiling water, cook spaghetti for 8 to 10 minutes, or as directed on the package, until just tender. After draining, rinse with cold water. If you are using leftover spaghetti, skip this step.
2. In the meantime, heat oil in a big nonstick, ovenproof skillet over medium heat. Add onions and simmer for 10 to 12 minutes, stirring periodically, until golden. Transfer to a bowl and allow it to cool briefly. Wipe the pan clean.
3. In a large bowl, whisk together the milk and eggs. Add the onions, salt, pepper, basil, Parmesan, and parsley. Toss the spaghetti in.
4. Apply cooking spray to the pan thoroughly and set it over medium heat. Add the egg mixture to the pan and spread it out evenly.
5. Cook for three to five minutes, rotating the pan on the flame occasionally to achieve even cooking, until the underside is golden.
6. Holding the pan and plate with oven mitts, carefully flip a big platter over the pan.
7. Remove the pan and apply cooking spray to it once more. Return the frittata to the pan and cook until browned on the bottom. Transfer the frittata on the platter by sliding it on. Add a tomato as a garnish, if using.
Ingredients: ● 1 ¼ lb cooked chicken tenders (or boneless skinless breasts)
● ⅔ cup homemade mayo
● ⅔ cup coconut cream
● 1 tablespoon brown mustard
● 1 teaspoon garlic powder
● 1 teaspoon onion powder
● 1 teaspoon dried dill
● 1 tablespoon olive oil
● Pinch of sea salt
● Pinch of freshly ground black pepper
● ½ medium onion, chopped
● 2 cloves garlic, minced
● 1 tablespoon ghee (or other cooking fat)
● ½ teaspoon smoked paprika
● ⅓ cup hot sauce
● 1 ½ tablespoon lemon juice, freshly squeezed
Preparation: 1. Line an aluminum foil-lined baking sheet and preheat the oven to 400 degrees. After placing the chicken on the baking pan, season it with salt and pepper and drizzle it with olive oil. If you are using leftover chicken, skip this step and the next one as well.
2. Bake for 15 to 20 minutes until cooked through, then take out of the oven and let cool. Reduce oven temperature to 350 F.
3. In the meantime, add the ghee to a small skillet that has been heated to medium heat. Add garlic and simmer, stirring, until barely softened, after sautéing the onions until they are tender. Take off the heat and place aside.
4. Mix the mayo, coconut cream, mustard, paprika, dill, garlic powder, onion powder, spicy sauce, and lemon juice in a large bowl until smooth. Add the sautéed garlic and onions to the mixture, then shred the chicken breasts.
5. After mixing everything together, move it to a small casserole dish and bake it in a 350°F preheated oven for 20 to 25 minutes, or until the sides are bubbling and the dip is thoroughly warm.
6. Serve warm over a baked potato or sweet potato for a meal, or with vegetables, or homemade plantain chips. Enjoy your dip/meal!
Ingredients: ● 2 pounds potatoes
● 1 cup shredded, cooked corned beef
● 3 tablespoons unsalted butter
● Pinch of kosher salt (according to taste)
● ⅓ cup all-purpose flour
● Pinch of freshly ground black pepper (according to taste)
● ¼ cup whole milk
● 1 large egg
Preparation: 1. Remove half of the potatoes from their skins. Slice the potatoes into 1-inch pieces after peeling. Add half of the potatoes to a medium saucepan with salted water, then bring to a simmer.
2. Simmer for approximately 15 minutes, preferably till the potatoes are soft. After the potatoes have cooked, drain them and push them through a ricer into a bowl.
3. Grate the remaining potatoes using a box grater after peeling them. Squeeze out as much moisture as you can from the grated potatoes by wrapping them in a kitchen towel.
4. Grated potatoes should be added to the bowl. Add the corned beef, ¾ teaspoon salt, ½ teaspoon pepper, flour, milk, and egg.
5. Create ⅓ -cup-sized patties out of the batter. Heat half of the butter in a big heavy skillet over medium heat until it's hot.
6. After that, cook the patties in batches for about 8 minutes each, turning them occasionally, until they are golden. Use the leftover butter to cook the remaining patties. Serve hot with hot sauce/ketchup/salsa/sour cream.
Ingredients: ● 2 cups mashed potatoes (feel free to substitute with mashed sweet potatoes)
● ½ cup bell pepper, finely diced
● ½ cup broccoli florets, finely diced
● 1 egg, beaten
● ½ cup plain Panko breadcrumbs (feel free to substitute with other breadcrumbs of choice or ground oats)
● ½ cup shredded cheddar cheese
● ½ teaspoon onion powder
● ½ teaspoon garlic powder
Preparation: 1. Preheat your oven to 375 degrees Fahrenheit. Set out your preferred baking pan. You can either use a silicone mini muffin pan, silicone mat, parchment paper lined baking sheet, or grease small or standard muffin pans to make the muffins larger.
2. Combine all the ingredients in a large mixing bowl. Mix until thoroughly blended.
3. Using your hands, scoop out a rounded tablespoon of the mixture and roll it into a ball. Set it on your pan. Continue until roughly some twenty balls are formed. If you are making bigger balls, it might be less than twenty so don’t worry about that.
4. Bake in the preheated oven for 20 to 24 minutes, till gently browned.
5. Warm up and dig in!
Spaghetti Frittata
Ingredients: ● 8 ounces uncooked whole-wheat spaghetti or 4 cups cooked (leftovers)
● ⅓ cup freshly Parmesan cheese, grated
● 2 tablespoons fresh parsley, chopped
● 2 tablespoons fresh basil, chopped
● 4 teaspoons extra-virgin olive oil
● 3 medium onions, chopped
● 4 large eggs
● ½ cup nonfat milk
● 1 teaspoon salt
● ½ teaspoon freshly ground pepper
● 1 tomato, diced (as garnish, optional)
Preparation: 1. In a large saucepan of boiling water, cook spaghetti for 8 to 10 minutes, or as directed on the package, until just tender. After draining, rinse with cold water. If you are using leftover spaghetti, skip this step.
2. In the meantime, heat oil in a big nonstick, ovenproof skillet over medium heat. Add onions and simmer for 10 to 12 minutes, stirring periodically, until golden. Transfer to a bowl and allow it to cool briefly. Wipe the pan clean.
3. In a large bowl, whisk together the milk and eggs. Add the onions, salt, pepper, basil, Parmesan, and parsley. Toss the spaghetti in.
4. Apply cooking spray to the pan thoroughly and set it over medium heat. Add the egg mixture to the pan and spread it out evenly.
5. Cook for three to five minutes, rotating the pan on the flame occasionally to achieve even cooking, until the underside is golden.
6. Holding the pan and plate with oven mitts, carefully flip a big platter over the pan.
7. Remove the pan and apply cooking spray to it once more. Return the frittata to the pan and cook until browned on the bottom. Transfer the frittata on the platter by sliding it on. Add a tomato as a garnish, if using.
Spicy Buffalo Chicken Dip (Keto & Dairy-Free)
Ingredients: ● 1 ¼ lb cooked chicken tenders (or boneless skinless breasts)
● ⅔ cup homemade mayo
● ⅔ cup coconut cream
● 1 tablespoon brown mustard
● 1 teaspoon garlic powder
● 1 teaspoon onion powder
● 1 teaspoon dried dill
● 1 tablespoon olive oil
● Pinch of sea salt
● Pinch of freshly ground black pepper
● ½ medium onion, chopped
● 2 cloves garlic, minced
● 1 tablespoon ghee (or other cooking fat)
● ½ teaspoon smoked paprika
● ⅓ cup hot sauce
● 1 ½ tablespoon lemon juice, freshly squeezed
Preparation: 1. Line an aluminum foil-lined baking sheet and preheat the oven to 400 degrees. After placing the chicken on the baking pan, season it with salt and pepper and drizzle it with olive oil. If you are using leftover chicken, skip this step and the next one as well.
2. Bake for 15 to 20 minutes until cooked through, then take out of the oven and let cool. Reduce oven temperature to 350 F.
3. In the meantime, add the ghee to a small skillet that has been heated to medium heat. Add garlic and simmer, stirring, until barely softened, after sautéing the onions until they are tender. Take off the heat and place aside.
4. Mix the mayo, coconut cream, mustard, paprika, dill, garlic powder, onion powder, spicy sauce, and lemon juice in a large bowl until smooth. Add the sautéed garlic and onions to the mixture, then shred the chicken breasts.
5. After mixing everything together, move it to a small casserole dish and bake it in a 350°F preheated oven for 20 to 25 minutes, or until the sides are bubbling and the dip is thoroughly warm.
6. Serve warm over a baked potato or sweet potato for a meal, or with vegetables, or homemade plantain chips. Enjoy your dip/meal!
Corned Beef & Potato Fritters
Ingredients: ● 2 pounds potatoes
● 1 cup shredded, cooked corned beef
● 3 tablespoons unsalted butter
● Pinch of kosher salt (according to taste)
● ⅓ cup all-purpose flour
● Pinch of freshly ground black pepper (according to taste)
● ¼ cup whole milk
● 1 large egg
Preparation: 1. Remove half of the potatoes from their skins. Slice the potatoes into 1-inch pieces after peeling. Add half of the potatoes to a medium saucepan with salted water, then bring to a simmer.
2. Simmer for approximately 15 minutes, preferably till the potatoes are soft. After the potatoes have cooked, drain them and push them through a ricer into a bowl.
3. Grate the remaining potatoes using a box grater after peeling them. Squeeze out as much moisture as you can from the grated potatoes by wrapping them in a kitchen towel.
4. Grated potatoes should be added to the bowl. Add the corned beef, ¾ teaspoon salt, ½ teaspoon pepper, flour, milk, and egg.
5. Create ⅓ -cup-sized patties out of the batter. Heat half of the butter in a big heavy skillet over medium heat until it's hot.
6. After that, cook the patties in batches for about 8 minutes each, turning them occasionally, until they are golden. Use the leftover butter to cook the remaining patties. Serve hot with hot sauce/ketchup/salsa/sour cream.
Veggie Bites
Ingredients: ● 2 cups mashed potatoes (feel free to substitute with mashed sweet potatoes)
● ½ cup bell pepper, finely diced
● ½ cup broccoli florets, finely diced
● 1 egg, beaten
● ½ cup plain Panko breadcrumbs (feel free to substitute with other breadcrumbs of choice or ground oats)
● ½ cup shredded cheddar cheese
● ½ teaspoon onion powder
● ½ teaspoon garlic powder
Preparation: 1. Preheat your oven to 375 degrees Fahrenheit. Set out your preferred baking pan. You can either use a silicone mini muffin pan, silicone mat, parchment paper lined baking sheet, or grease small or standard muffin pans to make the muffins larger.
2. Combine all the ingredients in a large mixing bowl. Mix until thoroughly blended.
3. Using your hands, scoop out a rounded tablespoon of the mixture and roll it into a ball. Set it on your pan. Continue until roughly some twenty balls are formed. If you are making bigger balls, it might be less than twenty so don’t worry about that.
4. Bake in the preheated oven for 20 to 24 minutes, till gently browned.
5. Warm up and dig in!
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