What to do with Leftovers!

We all have become thriftier so let’s put our leftover food to good use! The below are a few quick tips for preserving that turkey, pork or beef right on the spot! No cooking!



Freeze Now, Use Later!

•Cut up the leftover turkey (or pork) and divide among smaller freezer containers according to how many people eating/serving size you plan to use in future.

•To keep the meat moist, add low sodium, fat free chicken or vegetable broth which you might have leftover as well (for beef you would use low sodium, fat free beef broth). You will add enough broth to just cover the meat.

•Label and date all containers and bags using masking tape.

•Use within 4 to 6 weeks for best quality and thaw container in refrigerator 24 hours before cooking. This is the safest way to thaw food!

•If you used a freezer bag, be sure to thaw it in a bowl in case it leaks!

The Recipe Plan is Fast, Functional and Thrifty!
The trick with leftovers is creating variety so we don’t eat Thanksgiving dinner again and again. My advice - Go Mexican - Ole! Ole! Quesidillas!

At the Grocery Store Grab:

•Low fat or part skim dairy or soy cheese such as cheddar or monterey jack. For spicier use pepper jack.

•Low sodium mild red or green salsa, whichever your family prefers. Compare sodium content on labels among a few different brands to find the lowest sodium version.

•6 inch flour or corn tortillas. Low carb, low fat, whole grain version are out there! Check labels for fat content.

•Any other veggies and items your family will eat such as low fat sour cream or non dairy version, low sodium canned black beans, brown rice, no salt added canned corn, green chile, tomatoes, onions, lettuce. This is when you get creative for your easy one dish meal!

Let’s Get Cooking!


•Drain the thawed chicken in a colander over a bowl to catch the broth.

•Follow the package instructions for rice and use the above chicken broth in place of the water! If you do not have enough broth, use part water.

•While rice is cooking, preheat oven to 350.

•Drain the beans, rinse with water and set aside (I use black beans cooking for kids!).

•Drain corn, rinse with water and set aside.

•Mix chicken, beans, salsa, corn, rice in a bowl (can’t go wrong with any amount!).

•Spray 9x13 or multiple pans with non stick spray.

•Spread tortillas in a row on pan and layer with cheese (this will prevent the bottom tortilla from becoming soggy from the liquid ingredients).

•Spoon chicken mixture on top of cheese layer and spread evenly.

•Top with a bit more cheese and then the other tortilla (if using corn tortillas, spray top tortilla with non stick spray for moisture).

•Bake for 20 minutes or until cheese is melted!

•Cut any fresh veggies you plan to use, onions, tomatoes and so on.

•Take pan out of oven and let rest for a few minutes. Use a pizza cutter to cut into sections!

•Serve and top w fresh veggies of your choice!

•The chicken salsa mixture can be made a day ahead! Spread on tortillas right before baking.

**A really quick version of Mexican Soup would be to mix some salsa with the chicken or vegetable broth, thawed meat, the rice, beans, corn and top with some cheese!