Frittata With Leftovers

I was pleased with how last night's supper turned out.

First, I browned together in a large skillet:

1 1/4 lb ground turkey
1 onion
1/2 green pepper
2 T. coconut oil
salt and pepper, or other seasonings, to taste
(I used Penzey's Northwoods Seasoning , my lastest go-to spice)

When that was browned, I added

1 c. leftover cooked corn
Leftover French fries and steak fries from Sunday night's dinner out, cut up (probably about the equivalent of 2 cooked potatoes)
1 c. shredded cheese

When that was all mixed together, I added 10 eggs, well blended.  I made sure everything was smooshed under the egg mixture, and baked it for about 1/2 hour at 350.

I could have mostly cooked it on top of the stove, and then put it in the oven for about 10 minutes to set.  But, I had to leave the house for a little while, and I wanted it to cook while I was gone.  We ate it with salsa on top.

This can be a very versatile recipe, depending on what type of leftover vegetables or meats you might want to use up.

Peanut Butter Breakfast Cake With Leftover Oatmeal

My kids are not big oatmeal fans, but I feel like we should have it at least once a week, especially since it's so nutritious and cheap.  I would love to be able to have it more often.  I was delighted when I came across this recipe for using leftover oatmeal.   The author calls them 'bars', but I would call them cake.  (Of course, if I called them bars, I could cross post this to Hath Bars :) ).

Peanut Butter Cake With Leftover Oatmeal

2 c. leftover oatmeal
1/2 c. butter or coconut oil, softened
1 c. sweetener (or 1/2 c. honey, just watch that it doesn't get the batter too moist)
1 egg
1 c. whole grain flour
1/2 t. baking soda
1/2 c. peanut butter
1 t. vanilla

Cream butter, sweetener and eggs in a bowl.  Add oatmeal and other ingredients.  Mix well.  Spread into a greased 9 x 13 pan.  Bake at 350 for about 25 minutes.  Cool and cut.

This can also be served hot in bowls with milk on top.

The kids all seemed to like this.  I think I might even add this to our weekly breakfast plan.

Greekish Egg Dish

I made an egg dish the other morning that I was quite pleased with. The kids weren't so thrilled, but they ate it.

I was using up leftovers, so the amounts of the first four items are approximate.

8 oz. cooked spinach
1/2 c. Greek style yogurt
2 1/2 oz. feta cheese

Mix the above together and spread in a greased 10 x 8 pan.

Sprinkle over the top:

1/3 pound chopped cooked bacon

Blend together:

6 eggs
1 1/2 c. milk
pepper to taste

Pour this over the spinach mixture. I baked it for about 45 minutes at 350 degrees.

I thought this had a nice flavor, but I had added balsamic vinegar when I originally cooked the spinach. You might find you want a little more zip. If I make this again, I might add an additional cheese with the bacon. I also might try blending everything but the bacon and cheese in the blender, pour it in the pan and let that cook for about 1/2 hour. Then, sprinkle the bacon and cheese on and let it cook another 10 minutes or so.

Chocolate Bread Pudding

We still had some rolls left this past Sunday night. I couldn't inflict them on my friends and family any more, so I decided to make a bread pudding. My kids don't like regular, raisiny bread pudding, so I decided to try a chocolate one.

In a greased 13 x 9 pan, I put a layer of cubed rolls, and about 5 oz. of cubed cream cheese that needed to get used. I put the rest of the roll cubes on the top of this. For good measure, I cut up a leftover powdered sugar donut (I needed to feed helpers, remember) and spread that over the top.

For the liquids, I mixed:

6 eggs
1 can coconut milk
2 c. milk
2 t. vanilla
1/2 c. chocolate sauce

I poured this over the top, and pressed down on the bread cubes so they could soak up the liquid. I could have let this sit covered in the refrigerator overnight. I just let it sit for about 15 minutes. I cooked it for about 35 minutes at 350 degrees.

This did not come out very chocolatey, so you might want to adjust that. We served it with extra chocolate sauce, and I think everyone liked it. (Especially compared to the oatmeal we usually have on Mondays)

On a normal day, this is a nice treat. Yesterday, Dave got up at 4 am to grade papers and do some itunes downloading. At 5:30 on a Monday morning, we were sitting in bed watching the season finale of Mad Men while eating chocolate bread pudding with chocolate sauce. It was positively decadent.

Egg Strata

For the last few weekends, we've had generous family members and friends helping us with projects around the house. I purchased a bunch of lunch meat, and this huge bag of 24 rolls from Walmart. I can't remember exactly what the rolls were called. They were rectangular shaped, perhaps like miniature baguettes. They were soft, though, not crusty. A little too bready for my taste.

On the first weekend, I made sandwiches a few times, and then put the rest of the rolls in the freezer. Sunday night, I noticed we had 2 full roast beef and cheese sandwiches leftover, plus half a cheese sandwich. I decided to make a strata.

I cubed the sandwiches and put them in a greased 10 x 8 pan. I sprinkled some more cheese on top, as well as some leftover cubed ham.

In a bowl, I mixed 6 eggs and about a cup of milk. I should have added some mustard, but I didn't think of it. I pushed down on the bread, so it could soak up the liquid. It didn't seem to be enough liquid, so I added about 1/2 c. more milk, just pouring it over the top. That seemed to be enough.

I covered the pan and let it sit in the refrigerator overnight. In the morning, I uncovered it and baked it for probably about 30 minutes (I don't remember - until it was set) at 350 degrees.

My kids don't generally like strata type dishes, but they ate it. Dave and I both liked it.

Pumpkin Dip Custard

I ended up with some extra pumpkin dip from planned weekend get-togethers. I decided to try to turn it into a breakfast dish. I took the dip, added eggs, blended it together and baked. It stayed custardy, with a bit of a cheesecake flavor. I served it with some leftover whipped cream, and it was a hit.

I'll try it again, using these proportions:

8 oz. cream cheese
2 c. (or 1 can) pumpkin puree
1 t. pumpkin pie spice
about 1/3 c. rapadura
4 eggs

Blend together in blender. Pour into greased 9 x 13 pan. Bake for about 35 minutes at 350 degree.

Quiche In A Bag

This is a very flexible recipe from my 30 Day Gourmet manual. The idea is that you mix all of the ingredients together (I use a blender for the non-meat and vegetable ingredients) and plop them in a freezer bag, and freeze. Thaw, pour in greased pie plate and bake at 350 degrees for 35-45 minutes. Nice and easy.

For each quiche, you need:

1 c. cooked meat
3/4 c. cooked vegetable
1 c. shredded cheddar cheese
1/4 c. diced onion
2 c. milk
4 eggs
1/8 t. Tabasco sauce
1/2 c. flour
2 t. baking powder


I hadn't made this in ages, but decided to give it a try the other day. I had some leftover cooked chicken and some cooked bacon. I didn't have any leftover veggies, so I didn't bother with them. I used rice flour.

It was okay. It probably would have been better with some broccoli and a little salt. The texture with the rice flour wasn't bad, just different.