Friday, January 18, 2019

Foodie Fridays ~ An Easy Recipe For Leftover Beef

One of my major pet peeves is wasting food. With the amount we spend on groceries each week, I get a little cranky when food goes bad or leftovers are forgotten about in the abyss at the back of the fridge. So, I've started making leftovers (sometimes, leftovers out of the leftovers) that will be eaten and the flushing of fridge-made science experiments that used to be food.

This week I made a nice roast beef dinner. For the most part, I was happy to see that there was very little left. Tuesdays and Thursdays are the busiest around here because dinner has to be ready by around 5 so my daughter can eat and get to her Jiu Jitsu class on time. So I usually plan for bigger suppers the other days so we can either eat leftovers on busy nights, or I magically turn what's left on the other days into something else I know will get eaten up completely. Here's what I did for this week.

I remembered a super easy recipe I discovered years ago to use up leftover chicken. It's made with Bisquick mix, but there are other similar mixes out there to try or you can make your own version. Really, everything you put in it is already cooked unless you need to 'veggie up' the dish and use the suggested frozen veg. It takes very little time to prepare, a short visit in the oven and it's pretty much ready to go in less than an hour, including baking time.

This time, I used up the leftover roast but you can use any kind of meat you have left over in the fridge. The only advice I have is to remember the seasoning used when you cooked the meat originally because that will add to the end flavor of the pot pie. In other words, stick with the seasoning you used the first time because it may not taste as good if you add different spices into the mix.

Alrighty, here we go. Enjoy and feel free to share your own quick and easy ways to use up those leftovers no one eats.
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Chynna's Leftover Beef Pie

1 cup of beef, chopped (or any meat you have on hand)
1 can of cream of mushroom soup (or any cream-based soup that suits your meat)
1 3/4 cups of frozen veg, thawed (I use any leftover veg in the mix)
1 cup Bisquick mix (or your alternative choice of mix)
1/2 milk
1 egg

Preheat oven to 350*. Mix the meat, soup and veg together. If your meat doesn't taste as seasoned as it did when it was cooked the first time, feel free to season to taste. Pour the mixture into a casserole dish, any shaped dish will do as long as everything has room without any concern of overflowing. Mix the Bisquick, milk and egg together then pour it over the meat/veg layer. Bake in the oven for about 30 minutes or until golden brown.

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