Today we’re continuing with “Ways to use the meat you have on hand, part 2.” If you’ve scrounged in your fridge recently only to realize you’re going to be eating the same leftover meat for the next four days, check out our ideas below. You just might find yourself inspired to whip those leftovers up into a completely new dish!
PORK (roast, loin, chops, etc)
Pork, potatoes, and onions skillet (think “Steak and potatoes”)
As women, we are constantly thinking about what to make for the next meal. Sometimes my husband asks me how I just “whip up” something for a meal, with seemingly very little effort put into it. I usually respond that I have only been agonizing for several hours about what to make! Ahh, sometimes the coming up with an idea is the hardest part! (And yes, this happens even when I meal plan, because some days I just don’t feel like making the particular meal that is scheduled for that day!)
Another challenge that we often face is how to be frugal and use up what we already have on hand, say a whole bunch of taco meat or that ham that was leftover from Easter. Or what about the eight-pound pork butt that we cooked up? How can we change how serve it so that it doesn’t feel like we’re eating the same thing over and over again?
I’m sure many of you can identify with these struggles. For this reason, we have put together a list of some of our favorite ways to use up specific meats that we already have on hand.
This post will cover chicken and beef. Our next post will cover pork and other meats such as ham and sausage.
Chicken Salad Sandwiches Pizza (BBQ Chicken, Chicken Alfredo, Fajita) Chicken Alfredo Salad Topping Chicken Pot Pie Broccoli Chicken Casserole Quiche Fajitas Enchiladas Chicken and rice soup White Chicken Chili
Shepherd’s Pie Spaghetti/Baked Spaghetti Traditional Sloppy Joes/Philly Cheesesteak Sloppy Joes Goulash Frittata Quiche Stroganoff Korean Beef Bibimbap Spanish Rice Tator Tot casserole Taco Casserole Taco Pizza Mexican Loaded Potatoes Taco Dip Beef and Bean Burritos/Smothered Burritos Tacos/Taco Salad Quesadillas Vegetable Beef Soup Cheeseburger Soup Chili (Leftover chili can also be used for loaded potatoes, quick taco salad, chili dogs)
What are some of your favorite ways to use leftover meat? We would love to hear about them!
Sometimes life consists of the mundane. Dishes, bills, laundry, grocery shopping, etc. Our children learn from us just by participating in our everyday tasks. Sometimes, however, we need some fresh ideas for how we can interact more closely with our children in order to make memories they won’t forget…or we may just need some new ideas for how to keep them busy while we get a few extra chores done! Either way, today we’re providing a list of our favorite activities. If it helps you to structure your day, think in blocks of time, having specific activities assigned to each segment. For example: 9:00-9:30–Chores/clean up, 9:30-10:00 -Crafts/Projects,10:00-10:30 – Independent play and so on. The following activities are simple and don’t require a ton of random supplies so we hope that you find these helpful as you continue to love on your kids!
– When reading picture books, talk about what’s going on in the picture: count items, identify characters (mom, dad, baby, etc), identify attitudes.
-Turn on some music and sing together
– Build a fort out of couch cushions and pillows
– Bake something yummy together
– Assemble a puzzle
– If you have a little girl, paint your nails together
– Have a tea party
– Play musical chairs
– Facetime a friend
– Have your child pretend you’re a mummy. Tell him he needs to build you a great pyramid by covering you with toys/blankets, etc. Remember, mummies can’t move. You get a nap and your child learns some history. Win!
– Make crafts out of toilet paper rolls (a simple google search will give you hundreds of ideas!)
– Make paper airplanes
– Draw simple designs such as a flower, tree, house, etc., and then “color” them with rice (mix food coloring into the rice and let dry, then use glue)
– Make a mosaic using cut up pieces of construction paper.
– Make simple designs from construction paper and then have your child put together the picture. For example: cut out the trunk of a tree, the leaves, and fruit and then glue them together onto the tree you drew.
– For young children learning their alphabet, write out names of family members or friends for them to trace. As they trace the names, point out the different letters.
As a missionary kid in Brazil, we never had winter: it was hot all year around. But that didn’t keep us from having soup! So when I moved to the United States and would hear comments about having to wait for winter to have soup for supper, it never made much sense to me. However, after living through ten winters in the Black Hills of South Dakota, I am beginning to understand that there is definitely something cozy and yummy about having a hot bowl of soup on cold winter days!
Even as I write this, today feels like a “soup day”, for snow is falling outside and the fire in the wood stove is going. And so, because we are still in the clutches of winter and have a few months to go before the birds start singing again and the trees begin to look alive, we have gathered up some of our favorite soups to share with you!
Chicken Tortilla Soup
I grew up having this chicken tortilla soup and it is still one of my favorite soups to make, even now as an adult. The key is all the toppings that you add at the table–make sure you pile them on! ~Angie
1 onion, chopped
2 garlic cloves, minced (or powdered garlic)
1 – 4oz can green chilies
6 cups chicken broth
1 – 10oz can cream of chicken soup
2 ½ cups water
1 ½ tablespoons A-1 steak sauce
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon cajun or taco seasoning
¼ teaspoon pepper
3-6 cups chicken, cooked and cubed/shredded
In a large stockpot, saute onions and garlic in a little oil until tender. Add the rest of the ingredients and simmer.
When serving, load each bowl with tortilla chips, sour cream, cheese, and fresh diced tomatoes. Cilantro, green onions, and avocados are also yummy toppings!
Hearty Potato Soup
This is my husband’s all time favorite soup! It is creamy, savory and hearty! Jeremiah is very happy when I make this soup and serve it with a side of warm dinner rolls! ~ Rachel
6 slices of bacon, cooked
1 onion, diced and sauteed
32oz chicken broth
10 potatoes, peeled and cubed
4 teaspoons flour
1 pack Ranch Dressing mix
2 cups half and half
1 cup sour cream
Boil potatoes in chicken broth until tender. Scoop out ⅓ of potatoes and mash them (by hand or with a mixer). Return to pot.
Add sauteed onion.
In a bowl combine flour, ranch mix, half and half and sour cream. Whisk into soup slowly. Do not boil.
Add salt and pepper to taste.
Garnish with bacon and cheddar cheese.
Chicken Rice Soup
I just discovered this easy, gluten/dairy free soup and was so happy with the amount of flavor it had. My husband and all three kids loved it! – Chrystal
1 tablespoon oil
1 onion, minced
3 large carrots, peeled and diced
1 rib celery, diced
1 teaspoon minced garlic
1 teaspoon dried parsley
¼ teaspoon dried thyme
5 cups low sodium chicken broth
2 chicken breasts, raw
1 cup long grain white or brown rice
1 teaspoon salt
1/8 teaspoon black pepper
In a large soup pot, heat oil over medium-high heat. Add onion, carrots and celery and cook and stir for 3-4 minutes, until onion begins to turn golden.
Add garlic, parsley and thyme and cook 1 minute.
Add broth, chicken, rice, salt and pepper. Stir and bring to a boil over medium-high heat.
Reduce heat to medium-low (a simmer), cover, and cook for 30 minutes, stirring every 10 minutes, or until vegetables and rice are tender.
Remove chicken from pot and shred. Add back to the pot and stir. Serve.
This is so easy to mix up and have ready for a quick meal! I usually make a big batch and then serve leftovers for a loaded potato bar or even for a quick variation of taco salad! ~Angie
1 onion, chopped
1 bell pepper, chopped
2-3 cloves garlic, minced
1-2 tablespoons chili powder (depending on how spicy you want it)
1 pound hamburger
3 – 15.5 oz cans of beans, undrained (any variation of kidney, pinto, black, or chili)
2 – 15.5 oz cans diced tomatoes, undrained
Salt to taste
1 bunch cilantro, chopped
In a large kettle, saute onions, peppers, and garlic in a little oil. Add hamburger and cook until browned.
Add remaining ingredients, except for cilantro. (Taste before adding any salt–I have found that I rarely need to add salt due to the canned ingredients already being seasoned.)
Just before serving, add chopped cilantro.
Serve with cheese, sour cream, Frito chips. We also like to add cooked rice at the bottom of our bowl for an even heartier bowl of soup!
During this Christmas season, it is fun to make special meals for our friends and family. Here are some of our favorite breakfast ideas that help make holiday breakfasts to be just a little bit more special!
Rachel’s Coffee Cinnamon Rolls
Makes 25 Rolls
5 ½ cups flour, divided
4 teaspoons (2 packages) yeast
½ cups sugar
1 ½ teaspoons salt
1 cup milk
1 cup water
¼ cup butter, melted
¾ cup sugar (brown or white)
1 ½ teaspoons cinnamon
⅓ cup butter, melted
2 cup powdered sugar
½ teaspoon maple flavor
¼ cup hot coffee
In a saucepan, heat milk, water and butter until 120* – 130* (temperature is very important, please use a thermometer). Add to flour mixture. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed.
Gradually stir in remaining flour to make a soft dough. Knead for 5 – 8 minutes by hand or 3 minutes in mixer.
Place in greased bowl, turning to grease top. Cover and let rise in warm place until doubled (about 1 hour).
Prepare filling: Combine sugar and cinnamon.
Prepare glaze: Combine glaze ingredients, blend until smooth.
Punch down dough and divide into 2 parts. On floured surface roll each half to a 9×24” rectangle. Brush each part with melted butter; sprinkle filling and nuts (opt) over dough. Starting with long side, roll up tightly. Pinch edge to seal. Cut into 12 slices. Place in greased pan. Cover; let rise in warm place until doubled (about 30 min.)
Bake at 375* for 20 –25 min. until lightly brown. Drizzle glaze over hot rolls.
I was introduced to this delicious hot cider when I was in college and immediately asked for the recipe. It’s been in my brain files ever since and I love pulling it out to serve larger groups. It’s the perfect warm drink for a cold winter day! ~Chrystal
1 cup Red Hots cinnamon candy
1 gallon apple juice
Pour ingredients into a 6 quart slow cooker.
Cook on high for 2 hours, stirring occasionally.
I recently found this recipe in a Taste of Home cookbook. The last time I made it, my husband kept saying, “This is good! This is really good!” These danish are a yummy addition to any breakfast! ~Angie
Makes 4 Danish
1 8-ounce tube refrigerated crescent rolls 4 ounces cream cheese, softened
¼ cup sugar
2 tablespoon lemon juice
8 teaspoons preserves of any flavor (strawberry, raspberry, peach, etc.)
¼ cup confectioners’ sugar
½ teaspoon vanilla
1 to 2 teaspoons milk
Separate dough into four rectangles; seal perforations. On a lightly floured surface, roll each rectangle into a 7-in. X 3 ½ in. rectangle.
In a small bowl, combine cream cheese, sugar, and lemon juice until smooth. Spread over rectangles. Roll up from the long side; pinch edges to seal. Holding one end, loosely coil each roll.
Place on an ungreased baking sheet. Top each coil with 2 teaspoons of preserves. Bake at 350 for 15-20 minutes or until golden. Remove from pan to a wire rack.
For glaze, combine confectioners’ sugar, vanilla, and enough milk to achieve desired consistency. Drizzle over warm rolls.