The only use-it-up recipe I know is fried rice: you can take a few slices of leftover roast, add to a veggie fried rice and come up w/ a dish to feed the whole family.
Any other use-it-up solutions? Especially any for leftover pasta.
Here is a quick idea from Autumnmum who just posted this on the What did you do frugal today thread:
Quote:
I'm being frugal today, just by cleaning my refrigerator. Have so many left over bits & pieces of veggies, plus some roasted chicken. Threw it all together, and will add some noodles later. Makes for a wonderful homemade chicken, vegetable, noodle soup.
Carol Ann
__________________ We make a living by what we get, but we make a life by what we give.
1 to 1 1/2 cups cooked leftovers (veggies, meat, ham, etc)
1/2 cup grated cheese
3 eggs
1/2 cup evaporated milk
salt and pepper to taste
a sprinkle of nutmeg
Set over to 400 degrees. Make the pastry and line your pie pan. Beat the eggs in a separate bowl until thick and lemon colored. Brush a little of the beaten egg on the pie crust and bake about 10 minutes, to set and seal the crust (prevents sogginess). Reset the oven to 350 degrees. Combine the leftovers and put them in the pie crust. Sprinkle with cheese. Mix the beaten egg with the evaporated milk and seasonings and pour over the cheese. Bake about 45 minutes, or until a knife inserted into the center comes out clean. Remove from oven and allow to stand about 5 minutes to "settle" before cutting and serving. Serves 6 - 8 people. Really good and with a big salad your meal is complete
Gramz
PS -- I like to make a double or triple pie crust recipe and put the crust in foil pans, like from the store, so there's always a pie shell ready to go in the freezer. Enjoy!
Or any pork, or beef roast- I throw in a jar of salsa, a can of diced green chiles, and we have pork(or beef) chile verde burritos. Grate some cheese and heat up a can of refried beans, and its a meal.
Or you can use chicken too.
You're welcome. Carol Ann! And speaking of soup, try collecting all your leftover veggies, meats, gravy, bones, cooking liquid, trimmings from fresh herbs, etc. in a gallon jar in the freezer. When the jar is full, defrost, add water if necessary, and simmer about an hour. Strain and use as "found broth" for soup, or repackage in recipe-sized containers, label, and freeze to use later.
Save smoked and savory meats (ham, sausage, bacon, lunch meat, even hot dogs) separately. They overwhelm broth but are perfect for when you're bean, lentil, or split pea soup.
Save strong flavored vegetables (cabbage, brocolli, cauliflower) separately to make a robust broth for hearty soups like minestrone.
Save fish and the liquid drained from canned fish separately and use as a base when making chowders.
tonight for dinner i made a use it up recipe. it wasnt a huge thing, just stuffing with chicken. heres what i had...bread and buns getting ready to dry out....and chicken.
so i crumbled my bread, added 2 eggs, some chicken dont know how much so dont ask me for specifics ;-) an onion, some sage, a glob of butter, and a can of cken broth. if id been thinking, id have made chicken broth, but well..wasnt thinking. i also added pepper and salt. i mixed it all up till moistend. and ptu it in the oven at 350* for about an hour, hour and a half. it was good. and the kids like it. this is one of the things i make some and i love it.
i add a veggie and im done. yippee. savings done tonight.
Gramz.......sounds good to me........I'll remember it the next time I clean out my refrigerator.... 
as we all learn to be more frugal and recycle and reuse.
