A quick and tasty stir fry for 2. Add any veggies you prefer; this is a do-it-yourself EZ recipe. Created for 2 for 1: Left-overs Challenge in Cooking Photos using leftovers: pork roast and French onion soup.
"Waste not, want not", my Grandma's favorite expression. I know that she would approve of this delicious Clean-Out-The-Fridge soup. For herbs, use your favorites. (a little dill is tasty.) Make it your own, by adding whatever veggies you need to use, green beans, peas, carrots, potatoes, even chopped spinach.
Makes a great less than 30 minute week night dinner. An original recipe that I created for the 2 for 1: Leftovers Challenge in Cooking Photos. Make it your own by adding other or more veggies, and by increasing the hot red chili sauce--if you're a red hot lover. LOL
If you love sage, you'll love this one! Can't remember where this came from, probably Southern Living. Makes a tasty main dish or use as a side to grill chicken or pork. Leave out the sausage and sub vegetable broth for a vegetarian meal. Enjoy! Cooking time includes roasting the squash.
Super delicious and so pretty for a get-together. I use 3 Roma tomatoes or 1 large vine-ripened (in the summer). Feel free to add other layers or switch ingredients. (chopped olives would be nice. :smile:) Note: Cooking time is refrigeration time.
Tastes like a breakfast souffle. The secret for making this fluffy is to separate the eggs. Add other veggies, if you desire. How much of the onion, pepper and chives is your choice. I use a cast iron skillet, so that it can go straight into the oven from range top.
I made Mimi in Maine's Recipe#202126 for Christmas dinner to go with a baked ham. With some of the left-overs, I made a spicy sandwich spread for Ham & Swiss grilled sandwiches. Delicious! She has given me permission to post the recipe using her relish.
Make ahead. Great blend of flavors for a zippy salad, spread, or dip. Be sure to allow for refrigeration to get the best melding of ingredients. Can't remember the origin of this recipe; made some ingredient and amount changes. For dip: double the dressing.
Cooking time is chilling time.
Let the crock pot do the work for a wonderful entree.The long cooking time tenderizes this cut of beef. From BHG, Crockery CookBook, with my changes.
Note: If your crock pot cooks hot, please add 1/2 soup can of water into the soup mixture.
The low-cal meatloaf is a different approach to a Greek dinner. Add other herbs of your choice, if desired. BTW, are the left-overs ever so delish in a pita with the sauce. Makes me drool in anticipation! (I always double the sauce for the Gyros) Adapted from Southern Living.
Use day-old blueberry bagels from the bargain rack. Wonderful flavors in this bread pudding. The baking time varies depending on your baking dish size and depth. Serve with Derf's Recipe#13681 or any Custard Sauce on Zaar. Whipped Cream is nice as a topping as well. An orignial recipe.
This can be made ahead, refrigerate and pop into the oven for a wonderful comfort meal. Serve with steamed broccoli and French bread for an easy weekday. Adapted from One dish Meals. Prep time does not include refrigeration.
Butter-flavored crackers make a delicious crust for this Ranch dressing-style quiche. Go easy on dressing mix or pie will be too salty!
Prep time doesn't include cooling pie shell.
With my modifications, from America's Favorite Casseroles.