Skip the soup, pass the hash

My family is not big into soups.  I like soups, but not too frequently.  My husband even less so.  Therefore, all of those 'cheap meals' cookbooks have huge sections I don't use.  However, I tried something last night that might be a new breakthrough for me.

My husband is a meat and potato man.  So, we eat a lot of meat and potatoes in various concoctions and contortions and whatever.  He also only likes leftovers once.  Well, okay - new challenge.  I know that soup is a cheap meal, and the idea of soup of leftovers is catchy among tightwads like me.  But if the family does not like soup, what do you do --make hash!

Easy Leftover Hash

Meat
Veggies (fresh and leftover cooked)
Diced Potatoes (about 1 cm so they cook quickly)

Put potatoes in skillet with a little olive oil and cook for about 10 minutes until they are almost tender, and any veggies (I like to add additional onion, celery, carrot, green pepper, etc - whatever I have that I don't want to spoil in the fridge), let those cook a couple of more minutes then dice up what ever meat you had leftover (yes, you can do this with meatloaf and meatballs, and even taco meat, just run a bit of hot water over them to rinse old sauce/seasoning off.).  Add the cooked meat and cooked leftover veggies toward the end.  Stir until all is hot and potatoes are completely done.

At this point, you can do several things:  1) serve as a dry hash, 2) make a little gravy in the pan with it ( or add some cream of whatever soup you want)  and serve it over old homemade bread (soaks up gravy), or 3) top it with cheese and serve.

There are a few things to keep in mind when doing this:
1) match your flavors well - leftover taco meat does better for a soutwestern style hash, so go with those flavors; same for meatballs and italian, meatloaf chunks (minus the tomato topping) do well in a swiss style hash, etc, etc.
2) experiment and write down what you did and how your family reacted
3)  this same concept can be applied to making it a hamburger/chicken helper style meal, your meat and veggies additives are just already done for you.

Let me know if you come up with any 'rock star' dishes

Premade Convenience Reviews

Okay, so here's what I've been up to.  I have been forcing myself to make double batches of different types of foods and them freeze them and use them later.  For instance I have done this with chuck roast, ground beef, rice, pasta, meatballs, twice baked potatoes, muffins and waffles.  Then of course there is the cheese.

So far, everything I have made, frozen, thawed and used has been just fine.  Even the twice baked potatoes, and I wasn't too sure about how that one was going to turn out, but it was fine.  I just made them up, then instead of going into the oven for the second baking, I wrapped them individually nice and tightly and popped them into the freezer.  When I wanted them, I took them out, let them thaw for maybe 30 minutes, then put them in the oven with whatever else I was cooking (last time was the toaster oven).  I have also done the second baking of these on the grill too, and they were still fabulous.

The cheese has also done well.  The only difference I can tell is that pre-frozen cheese crumbles a little easier (it doesn't fall apart in your hands, but when you're shredding it, it crumbles a little, but not in a bothersome way, I just happened to notice it).  The preshred I put in the freezer is great too, no complaints there.  It all melts just fine.

So there, cook once, eat 2,3,4 times because the extra is frozen and ready when you are.  Dinner in a snap.  This also helps ward off last minute take out because of planning issues.

Pasta and rice look a little strange frozen, but when they thaw, they look normal again, I dont' really understand why, but I'm also not going to waste brain cells on it, I need all I got!

Leftover Bread

One of the pitfalls of making your own bread is that it goes stale pretty quickly - usually within about 2-3 days.  Alas!  My heart distresses over waste! (Yes, I'm embellishing a bit :)  Anyway, when my bread is going stale, I just go ahead a replace it with a fresh loaf and slice up whatever is left of the stale and put it in the freezer in a big (gallon or 2 gallon) size ziploc bag.  You see stale bread is perfect for french toast  or bread puddings or those casseroles that require stale bread.  I personally love to use my stale bread for french toast in order to create my favorite concoction ever - the Monte Cristo!  And with a sandwich like that, you need your bread to hold up a little :)

If you want to know what to do with the bread loaf heels - buzz them in the food processor and freeze them - you now no long have to purchase bread crumbs!!!

Leftover Makeovers

There are several fast and yummy ways to get rid of your leftovers without them resembling the original meal AND only doing your major cooking chores about 3 times a week (for those of you not in love with cooking!), you just have to throw a little more (not alot) in your original pot. For instance,

• Sunday's roast chicken with rice and a salad,
• Monday's pot roast with mashed potatoes and veggie medley and
• Tuesday's Spaghetti and meatballs with salad and garlic bread

The rest of your week can be transformed like so:

• Wednesday chicken fajitas with spanish rice (Sunday's chicken cut up with peppers and onions and seasonings added - plus leftover Sunday rice with chopped onion, garlic and seasonings added, and a few tortillas),
• Thursday beef stroganoff from the leftover pot roast adding egg noodles, mushrooms, sour cream and seasoning, veggie medley on the side as is or you can add a little cheese sauce
• Friday's meatball sub - just add cheese and a bun(or use your garlic bread), with a salad on the side

Salad components are generally stored separated anyway and can show up again as a side dish for any meal and veggie medley can be added to a casserole or just show up as a side dish again. Re-used side dishes are better if served with a new main course than with the same main course again.Things to consider when re-using leftovers:fajitas, quesadillas, enchiladas, stir fry, casseroles, homemade pizza (any style), soups (add a few beans for protein and filler).

Get creative, and let me know some of the things you do to stretch your meals out - I need new ideas too!

Chicken Broth

This is too easy to make. Take any leftover chicken you have (skin, bones, grease, little bits that did get eaten), put in a crockpot, fill to within 1" of top of pot and set on high overnight. In the morning, take the pot out of the cooker, allow to cool, refrigerate until the fat hardens, skim it off, then package in 1 cup increments in the freezer. Or, fill ice cube trays with the stuff, and pop out the cubes and put them together in a bag - you'll have about 1 ounce of broth per cube. This uses up pretty much any value left in your leftover chicken carcass in a productive, cost saving way. PLus you know what in it!

That's the basic, here's the specifics
*If you only have a few little bones and skin (not a whole chicken), either use a smaller crockpot or only fill half full of water otherwise your broth will taste watered down
*You can add onion, celery, carrot, herbs, whatever you want for taste, I personally like it plain
*If visible bits of sediment in your broth bothers you, run it through a coffee filter over a clean pot, that should take care of any bits and give you a clearer broth - but do this while it's hot because the broth tends to thicken when cold
*If you've never done this before, it's an easy and almost free way to experiment - the crockpot does not use much electricity, it's only a few cups of water and you were going to have to toss the chicken carcass or bones anyway.
*Putting the chicken grease from your initial cooking in the pot is only for the purpose of flavor infusion. when you refrigerate the cooled broth, it will harden at the top and you'll easily be able to remove it for a virtually fat free broth.
*Swanson is about 1.50 a can and still contains some ingredients that I don't know what they are.

Stretch your ground meat

Specifically, ground beef (ground chuck, sirloin, whatever you choose), but this idea might work well with other ground meats. I always add some "filler" when I make meatloaf, meatballs, or hamburgers. I throw in about a cup of oatmeal and half a cup of wheat germ with the spices (instead of bread crumbs). This helps make the meat stretch farther, and I like to think I'm tossing in a small health benefit as well. You can also use grated carrots or other "on-hand" veggies, like zucchini, onions, etc...too! (I, unfortunately, have a picky eater in my house that does not tolerate veggies, or I'd pull this trick more often!)

Portion Control

Okay, this is crossing into territory that makes many people (Americans especially), uncomfortable. We eat too much. Overeating costs money at the grocery store, at the clothing store and at the doctor's office. Practicing reasonable portion control will still leave you satisfied, but decrease your bottom line in all three areas. Another aspect of portion control is what you leave on your plate. Most people scrape what's left on the family's plates into the trash - basically throwing money away. Try putting less in the plate - maybe half to 2/3 the amount to start and if someone needs more - okay, then get more, if they don't, that's 1/3 to half not wasted and the money not tossed away. You may end up with more leftovers, but that's okay, you either already have a head start on dinner another night, or you can plump up your freezer's meal reserves.

Cutting food waste cuts money waste.

Breadcrumbs

Please don't ever pay money for these - just take leftover stale bread, bread heels or just over baked homemade bread and throw it in a food processor and toss them in a bag and in the freezer. Store bought ones are about 1.50 for a small canister, leftovers are free and if you don't use them, they just get wasted.

Leftover Magic for $3.20

We had hamburgers a few days ago and there were several leftover. Well, we did not want to have reheated hamburgers (let's face it, they are just not as good the second time around), and I didn't have any hamburger buns anyway, so I had to think of something to do with them or throw them out. I hate to throw out food that still has potential. It just seems wasteful to me and I think it's not being a good steward of our family's money. Anyway, I had an idea - spaghetti. I had a couple of 8oz boxes of spaghetti that I had gotten for .29 each, plus a half of a jar of leftover sauce that I had gotten 3/$5, so I just chopped up 4 hamburger patties ($2.08/lb.) with my food chopper and added it to the sauce and let it heat thoroughly. My husband made a comment that the spaghetti was better than usual, and told him what I had done. We figured that the difference had to be the leftover hamburgers because we seasoned those with a little bit of steak seasoning prior to cooking so they had a slight steak-y flavor that complimented the spaghetti sauce.

Cost of the spaghetti meal for the entire family of 4 - $3.20 (plus we have leftovers for lunch today)


If you have good leftover stories or ideas, please, please, please post them!!!! I am always looking for more!

Fish Cakes

I saw Rachael Ray do this on one of her shows about a week ago. She took some plain fish, poached it in a little salt water, then flaked it, added egg, mayo and seasoning (I used Emeril's Byou Blast), then pan fried the little cakes in a little Olive Oil until browned. Presto, dinner. I did it with leftover flounder and also added a bit of hot sauce - yummy and good way to use up leftover fish, or just fish out of the freezer that you don't feel like deep frying.

Fish thaws pretty quickly, so this can be done from frozen pretty easily.

Crusty Stale Desserts

I don't know about other households, but when I make a batch of cookies or brownies or even a cake, there are always leftovers that get stale and hard and eventually thrown out. Well, here's an idea. Take your stale leftover desserts, and whir them in a food processor or blender until they are bread crumbs. Then store them in a baggie in the freezer until it's time to make a cheesecake, pudding pie or other yummy that may benefit from an extra boost of flavor. Can you imagine how wonderful a homemade cheesecake would be with a chocolate chip cookie crust? Or a chocolate pie in a fudge brownie crust with chocolate shavings on top.

Related tips: If you are going to try this with leftover cake, either don't use an iced cake or make sure you don't use the part of the cake that's touching the icing. For soft dessert leftovers like brownies or cake (without chocolate chips in it - they'll just melt and get nasty during toasting) crumble them on a cookie sheet and dry them out a little more in a warm oven (but by all means, don't turn your oven on especially for this task - energy waster) just pop the sheet into the oven after you're done using it for something. This way you don't waste the heat that's already been produced and you're not cranking up the oven again ($$$) just to try to re-use something that may save you a buck or two.

What to do with Leftovers

There are several fast and yummy ways to get rid of your leftovers without them resembling the original meal. For instance, Sunday's roast chicken with rice and a salad, Monday's pot roast with mashed potatoes and veggie medley and Tuesday's Spaghetti and meatballs with salad can be transformed like so: Wednesday chicken fajitas with fried rice (Sunday's chicken cut up with peppers and onions and seasonings added - plus leftover Sunday rice with chopped onion, garlic and seasonings aded, and tortillas), Thursday beef stroganoff from the leftover pot roast adding egg noodles, mushrooms, sour cream and seasoning. Friday's meatball sub - just add cheese and a bun! Salad components are generally stored separated and can show up again as a side dish for any meal and veggie medley can be added to a casserole or just show up as a side dish again. Re-used side dishes are better if served with a new main course than with the same main course again.

Things to consider when re-using leftovers:
fajitas, quesadillas, enchiladas, etc
stir fry
casseroles
homemade pizza (any style)