Posts Tagged ‘what to do with’

Chocolate Zucchini Bread

July 18, 2010

These taste like brownies but hold together in slices like a bread. A great way to sneak veggies into something that tastes like a dessert ūüėČ

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1/4 cup baking cocoa
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 2 eggs
  • 3/4 cup vegetable oil
  • 1 tablespoon butter or margarine, melted
  • 3/4 teaspoon vanilla extract
  • 3/4 teaspoon almond extract
  • 1-1/2 cups grated zucchini
  • 1/2 cup chopped pecans
  • 1/4 cup raisins

In a large bowl, combine the first seven ingredients. Combine the eggs, oil, butter and extracts; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, pecans and raisins. Pour into two greased and floured 8-in. x 4-in. x 2-in. loaf pans. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from the pans to wire racks.

*If 2 Loaves are too much to consume for you at one time, freeze the second to eat later.*

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Little Frugalista

Leftover Hambone Soup

June 22, 2010

We are not huge Ham eaters but every year at Christmas our Jewish Financial Advisor sends us one. I tell you he’s Jewish because I think it’s ironic and hilarious that he sends a ham instead of a turkey considering most Jews don’t eat pork. Anyway… He sends us a Harry and David Ham and it is the most delicious ham EVER. I’m pretty sure the fact that it’s free adds the best spice ūüėČ ¬†I cook it on Christmas Eve and we eat what we want of it on that day. The rest of it I freeze in various portions (cubed ham,bone,soup ham etc..) and since we eat so little ham it does us through the summer.
The whole point to this was that this year with the leftover Ham Bone I made this soup and it was REALLY good. Also a big plus that it made alot and was cheap….

After the Holidays Ham Bone Soup
1 ham bone with some meat
1 small onion, finely chopped
1 (15 ounce) can whole peeled tomatoes with juice
1 (14 ounce) package frozen mixed vegetables (I used the veggies from dinners I’d frozen in my veggie container in the freezer), thawed
3 potatoes, peeled and diced
1 1/2 cups uncooked elbow macaroni
3/4 cup uncooked long grain rice
1 cup chopped cooked ham, or amount leftover
1 (10 ounce) can tomato sauce
Directions
Place the ham bone into a large pot and fill with enough water to cover. Bring to a boil and cook for 15 minutes. Add the onion and tomatoes, then stir in the frozen mixed vegetables and potatoes. Simmer for about 20 minutes, then add the macaroni, rice, and chopped ham. Cover and simmer over medium-low heat for 1 1/2 hours. Any ham on the bone should come off easily. Remove the meat and discard bone. Stir in the tomato sauce and let cool for about 15 minutes before serving.

Nutritional Information
Amount Per Serving  Calories: 195 | Total Fat: 2.7g | Cholesterol: 6mg

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Little Frugalista

Meal Plan for Week of May 31

June 1, 2010

Monday (Memorial Day)- Cookout at my house ūüôā My part is Grilled Steaks, Grilled Chicken, Grilled Zucchini,Pepper and Onions,¬†and Hummus with Whole Oat Bread

Tuesday-Cut Up Leftover Steak and Chicken turned into Fajitas,Leftover Green Beans, Leftover Zucchini,Pepper and Onions (Leftover Hummus¬†went into a Wrap today fro¬†Mr. Frugalista’s Lunch)

Wednesday-Crockpot Split Chicken Breast,Steamed Broccoli and Rolls (leftover Chicken will be frozen for Chicken Pot Pie later)

Thursday-Pinto Beans and Hushpupppies (leftover Beans will be made into Refried Beans¬†because Little Dude has been asking for “Smooshed Beans”)

Friday-Turkey Burgers on the Grill with Corn on the Cob

Saturday-Grilled Chicken, Zucchini,Green Beans

Sunday-Baked Potato Bar (Chili,Cheese,Sour Cream,Butter etc…)

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Little Frugalista

What to do with those leftover Mashed Potatoes

April 5, 2010

Got Leftover Mashed Potatoes?¬†We certainly¬†do. This actually comes with a funny story… The night before Easter I went to put Little Miss to bed. She wasn’t feeling well because she had a reaction to some sunscreen I had put on her. I told Mr. Frugalista¬†that I was going to go lay with her and asked him if he would please peel just enough potatoes to put in the fridge covered in water and salt (to keep them from browning), so that I could boil them after church to make Mashed Potatoes to take to my mother’s house for dinner. Well somehow the “just enough” got lost in translation and I came downstairs to find 20 pounds of potatoes peeled¬†and chopped. When I asked him why in the world he’s peeled so many he replied that it did seem like a lot and that his arm hurt from chopping. lol! Needless to say we have tons of mashed potatoes. So I thought this would be an excellent time to post on what to do with those leftover Mashed Potatoes.

First off they will keep in your fridge for a few days so the easiest thing to do is to serve them as a side with another meal. However if your family is tired of them already you can…..

Freeze in Family Meal Size portion: When you want to serve them, defrost in the microwave and then place on the stove top with a little milk. Remember the smaller the portion the easier it is to thaw. So 2 small-sized portions  are easier to heat up from the freezer then 1 large portion.

Make Potato Cakes:

Ingredients

  • 2 cups cold leftover¬†mashed potatoes
  • 1 egg, lightly beaten
  • 1 teaspoon Italian seasoning
  • 1/8 teaspoon garlic powder
  • 1 tablespoon olive or vegetable oil

Directions

  1. Combine the first four ingredients; mix well. In a small skillet, heat oil over medium-high heat. Add potato mixture; press with a spatula to flatten evenly. Cover and cook for 8 minutes or until bottom is crispy. Invert onto a serving plate.

*Notes: Other seasonings can be added to your taste. If your cakes are not holding together when you are patting them out, add a little flour*

Make Mashed Potato Soup:

1 tablespoon butter

1 large onion, chopped

6 cups mashed cooked potatoes

2 (14.5 ounce) cans chicken broth

1/2 cup milk

DIRECTIONS

In a medium soup pot melt butter over low heat, and saute onions until tender. Stir in the mashed potatoes, and then slowly add the chicken broth. Stirring, add milk (use more or less to achieve desired creaminess). Cook until heated through and season with salt and pepper to taste.

 

Top a Shepherd’s Pie:

I will be making this one tomorrow and will post a pic here. This recipe couldn’t be any easier….

Leftover Mashed Potatoes

1 lb ground beef

1 medium onion chopped

garlic powder

Season Salt

1 cup Cheddar Cheese

Cook ground beef with the chopped onion until the ground beef is done and the onions are tender. Season with the garlic and Season Salt. Top with leftover Mashed Potatoes and cover with cheese. Bake in oven at 350 until potatoes are warm and cheese is melted.

Hopefully this will give you a few great ideas

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Little Frugalista

Use up Leftover Turkey with: Turkey Taco Soup

March 27, 2010

This is one of my favorite recipes for using up leftover turkey. It would also work with leftover chicken.

I put all of the ingredients in my removable crock from my Crockpot. Put it in the fridge and pop it in the Crockpot Unit when I get up in the morning before we go to church. I also make wrap sandwiches the night before and place them in the fridge to serve with the soup, along side tortilla chips.

From my meal plan last week….

Turkey Taco Soup

Ingredients

  • 1 (11 ounce) can cream corn
  • 2 cups black beans (I cook huge batches of these and freeze in 1 cup servings)
  • 2 (14.5 ounce) cans chicken broth
  • 1 (16 ounce) jar chunky salsa
  • 2 1/2 cups cooked, chopped turkey meat
  • salt and pepper to taste
  • 1/2 cup low-fat sour cream

Directions

  1. In crock, combine corn, black beans, broth ,salsa and turkey. Place in the fridge
  2. Pop crock into Crockpot first thing in the morning before leaving for church or about 2 or 3 hours before you want to eat it and cook on high
  3. Salt and pepper to taste
  4. Serve in bowl with a dollop of sour cream on top