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  #11 (permalink)  
Old 07-18-2008, 07:08 AM
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How many days do u do leftovers?? I try it the very next day and then I am finished with it.
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  #12 (permalink)  
Old 07-18-2008, 10:55 AM
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Fortunately eating left overs does not both Judy or I. I use left over roast to make a simple hash goes over well here.
I will take what I am served knowing someone out there is being served MUCH less
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  #13 (permalink)  
Old 07-18-2008, 02:55 PM
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I not often have leftovers but when I do I make frittatas, pasties or pies, patties, pastas bakes, veges mixed with rice and grated cheeses. Depending on what it is if you remake you can then freeze.
Leftover salad items are harder to keep and make into something else, they are often the first eaten the next day, then if they are left again they go in the bin.

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  #14 (permalink)  
Old 07-18-2008, 09:49 PM
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I like bilby's idea of using leftovers in fritattas.
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  #15 (permalink)  
Old 07-19-2008, 04:13 AM
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I "plan" the use of my leftovers. Often I will cook enough for 2 or more meals, then pack and freeze the extra meat to use another time.

I use leftover roast beef/pot roast in:
Beef Paysanne

Leftover steak works well in fajitas or on a salad

Leftover grilled chicken is great on salad or in enchiladas

Leftover pork becomes pulled-pork sandwiches or pork fried rice

Leftover roast chicken goes into any kind of casserole/pot pie.
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Old 07-19-2008, 10:00 AM
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Originally Posted by barbszy
I've only heard of using hamburger meat or ground sausage in goulash. Can you share how you make yours with the leftover roast?
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  #17 (permalink)  
Old 07-19-2008, 10:26 AM
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Amanda, if you search FC forums for "goulash" you will find a bunch of recipes that use stew beef or cubed beef for goulash. Here is the recipe I use. It's a really easy way to use leftovers

Barb's Goulash

I make this in my roaster oven. You could also use a crock-pot on HIGH. As the meat's already cooked, basically you just need to let the flavors blend.

2 cups cubed cooked roast beef/pot roast
2 medium onions, chopped
2 small bell peppers, cut into thin strips
1/2 cup beef broth
2 tsp paprika
1/2 tsp caraway seed
1/2 tsp marjoram
1 can (14 oz) diced tomatoes
salt and pepper to taste

Cook in 4 or 6-qt roaster oven at 200 to 225 for one hour.
Serve over noodles or spaetzle.
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  #18 (permalink)  
Old 07-19-2008, 04:58 PM
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What I do with leftovers.

I keep a container in the freezer for left over veggies. I also save gravy and left over roast. When I have enough, i make a big pot of soup, by adding broth, veggies, gravy and meat. I usually toss in a can of chopped stewed tomatoes. Sour dough bread and you have a meal.
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Old 07-21-2008, 03:15 AM
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Good morning all!!

I also plan my leftovers. I will freeze meats separately into individual servings, for a fast meal when I come home from work. I try not to cook too many veggies, unless it something like green beans cooked in bacon - can't get enough leftover greenbeans.

I also froze the cooking liquid for those greenbeans. Last week I added it to the frozen leftover cooking liquid from some turkey thighs I had cooked in the crockpot. When it comes time to start making soup, this is one that will be start out real flavorful. By the end of August, I am usually craving soup.

Take care all!! Norma
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  #20 (permalink)  
Old 07-21-2008, 09:02 AM
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I will recreate leftover meat into a new meal by using a rice/noodle mix or using it in a stew/soup and toss in any leftover veggies into the dish to stretch it.

Sometimes I will freeze the meal for later use such as when I cook a pork loin will freeze the shredded meat for sandwiches.

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