Tag Archives: leftovers

Jun9

Pulled Pork Enchiladas

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Pulled Pork Enchiladas

Pulled Pork Enchiladas

Y’all know I love to buy meat in bulk and cook my fabulous meals on the cheap, but coming up with different recipes with the same meat can be tricky! Making 2-3 different meals with the same meat can help break up your dinners so it feels like you did the whole thing that night brand new. This recipe uses leftover pulled pork, and there are so many different things you can do with pulled pork besides BBQ sandwiches. This and my pork tacos are probably my two favorite Mexican themed dishes to do with leftover pulled pork. Also, there aren’t really measurements for this because each person will obviously have different amounts of leftovers, so I tried to take good pictures of the portions I used so you can get an idea for when you do yours.

Ingredients:
Leftover pulled pork
Tortillas (corn or flour. – both are great, but I used flour here only because that’s what my husband likes)
Caramelized onions
Green chiles
Sour cream
Mixed shredded cheese
Enchilada sauce
Salt and pepper

1. First put all your pulled pork in a mixing bowl. Pure guesstimate here, but I’ll say this looks to be about 4 cups of pulled pork.
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2. Take a few handfuls of your favorite shredded cheese, a few spoonfuls of sour cream, caramelized onions, green chiles, and a little salt and pepper and put it in your mixing bowl.
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3. Give it a big stir and it should look something like this:
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4. Get your enchilada sauce and smear a few spoonfuls at the bottom of a baking dish.
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5. Start stuffing your enchiladas by putting a few spoonfuls of the mixture in the tortillas. It helps if you warm them up a little first by wrapping them in a damp paper towel in the microwave for a little bit to prevent them from cracking.
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6. Once your dish is full of enchiladas, pour your sauce on top and top with shredded cheese.image

7. Cook in a 350 oven for about 40 minutes or until cheese is melted and sauce is bubbly.
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This is a side note, but if you’re one of those people that packs lunches for your husband or likes to have individual freezer homemade meals, I like to do a few individual enchiladas here to be placed in the freezer. Assemble, cover with plastic wrap, then a layer of foil and freeze. To cook later, remove foil/plastic wrap and place in oven/microwave for a tasty individual meal.
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Jan30

Meatloaf Sandwiches

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Meatloaf Sandwiches

Meatloaf Sandwiches

Are you ready to taste one of the most delicious sandwiches you’ve ever had in your life? Well I hope so, because this sandwich is amazing!!! This came from meatloaf leftovers, obviously, and is now a staple whenever I make meatloaf. So get out some box wine and get ready for this cheap and delicious sammich!

Ingredients:

Meatloaf slices
1 sweet onion sliced
Butter
Olive oil
Cayenne pepper
Salt and pepper
Scoop of leftover mashed potatoes (optional)
Mayonnaise
Provolone cheese
Bread

1. Sauté onion with butter, drizzle of olive oil, salt, pepper, and cayenne 15-18 minutes on medium to high heat.
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2. Once your onions are done, turn to low to keep warm and place a few pats of butter in another skillet to grill your bread.
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3. Smear mayo on one slice of bread and leftover mashed potatoes on the other piece and place into skillet.
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4. Place your sliced meatloaf onto the bread and then top with your sautéed onions and provolone cheese.
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5. Place other piece of bread on top and flip over after a few minutes so it cooks evenly on both sides and cheese melts completely. This is seriously one of the best things you’ll ever put in your mouth!!!
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Jan16

Chicken Quesadillas

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Chicken Quesadillas

Chicken Quesadillas

Take a look at this little beauty! That is the delicious inside of my chicken quesadillas before I put the top on. I usually use whatever meat I have leftover in my fridge (steak, chicken, pulled pork, etc), and in this case I used leftover grilled chicken.

Ingredients:
1 sweet onion chopped or sliced, whatever you prefer
Several sweet peppers sliced into rings or 1 bell pepper sliced
1 jalapeño sliced into rings
1 garlic clove chopped
2 T butter
Olive oil
Salt and pepper
Chopped meat of your choice (about 1/2 cup per quesadilla)
Mixed shredded cheese
Tortillas

1. Put your peppers, onions, salt, pepper, drizzle of olive oil, and butter in a skillet. Sauté about 15 minutes on medium to high heat, then add garlic and sauté another five minutes. Peppers and onions

2. In a different skillet you can either drizzle a little olive oil in it or rub with a little butter to get it ready for the tortilla. Place tortilla in, sprinkle with one layer of cheese, and put as much meat and veggies as you want on there.
Chicken Quesadillas

3. Put another layer of cheese on top of the meat and veggies and put another tortilla on top. *Note* I used flour for my husband and corn tortillas for me. I let them cook a little longer in a little extra butter and got it nice and crispy. Let me tell ya, it was delicious!
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4. Flip that bad boy over and allow both sides to become deliciously golden. That was so easy, I bet you didn’t even have to set your wine glass down!
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Dec11

Pantry Soup

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Pantry Soup

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Every week (or just about) I make this soup with leftovers from what I’ve cooked the few days before. I call it “pantry soup” because it’s something you can use almost anything in your pantry for, and super simple to make. Usually, I take whatever leftover meat (grilled chicken in this case, but feel free to use grilled pork, leftover steak, or keep it vegetarian and leave out the meat which I do as well sometimes) and add it to a plethora of vegetables and seasonings from my freezer/pantry and serve it over cornbread. It’s super simple and very good! Even my very picky 1 year old loves it.

Ingredients:
Chopped up leftover meat (or none if you’re doing meat free)
1 onion chopped
2 cloves of garlic chopped
1 potato chopped (in this case I used a sweet potato, but I also use red potato, purple potato, or whatever is in my pantry and desperately needs to be cooked before it goes bad)
1 bag of frozen vegetables (in this recipe I used a bag of mixed frozen veggies, but use whatever you’ve got. If you have baby carrots in the fridge chop those babies up and throw in a can of corn. Use whatever you have!)
1 can of beans – do not drain prior to putting in soup – (I used Great Northern Beans here, but use pinto, black, etc.)
1 can of diced tomatoes
1 can diced green chiles
1 tsp Italian seasoning
1 tsp garlic salt
1/4 tsp cumin powder (optional for smoky flavor)
1 chicken bouillon cube
Pepper
About 3 cups of water
Drizzle of olive oil

1. Throw your chopped onion, garlic salt, pepper to taste, and olive oil in a pot and saute on medium high for about 15 minutes. Then add chopped garlic and saute a few more minutes. Then add all your veggies in there. -2

2. Chop up your leftover meat and throw that in there as well. In this case, it was leftover grilled chicken.
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3. Add your canned goods to your soup mix, Italian seasoning, cumin powder, chicken bouillon, and water. You want to use enough water that everything is covered by about 1/2 inch. Bring to a boil and let it simmer with the lid on for an hour before serving. I like to serve mine over cornbread and top with chopped green onions and Louisiana hot sauce! Yum!
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