I love Asian food, using up leftovers, and cleaning out my fridge. A wonderful and versatile dish, stir fried rice, does all three with ease and delight.
Here is my current version of this dish today using the ingredients of:
2-3 cups cooked white rice (brown rice is also delish)
1 to 1 1/2 cups of chopped fresh vegetables including broccoli, carrots, green onions. *
1/4 cup diced ham
1 egg beaten
2-3 cloves minced garlic
1/4 cup toasted nuts, toasted lightly in a seasoned pan, then set aside
1/2 tablespoon vegetable oil for stir frying
Mix in measuring cup or small bowl with whisk:
4-6 tablespoons low sodium soy sauce
1-2 tablespoon Ponzu sauce
1-2 tablespoons Rice wine vinegar
2 tablespoons Asian style salad dressing
1/2 cup water
3 tablespoons brown sugar
- Heat oil in wok or fry pan over medium high heat.
- Cook minced garlic until translucent, approximately one minute.
- Add vegetables, brown for 1 minute while stirring with spatula. Cover with lid to steam for 2-3 minutes.
- Add cooked rice and mix ingredients, allow to heat through.
- Add diced ham, stir ingredients thoroughly, and then push rice mixture to one side of pan.
- Use this open area to scramble the beaten egg.
- After the egg is scrambled, stir into rice mixture.
- Add the sauce to pan, stir fry for another minute until bubbling and hot.
- Sprinkle toasted nuts prior to serving.
Other ingredient suggestions include tofu, pineapple, leftover pork, chicken, or steak, peas, corn, water chestnuts, bamboo shoots, and whatever else you have in your pantry, freezer, or refrigerator.
*Drained and defrosted frozen vegetables can also be used.
Thank you so much and what variations and ingredients do you enjoy?
Lasagna is a versatile meal that can be prepared ahead of time, freezes beautifully, and is great way to use up leftover marinara or pasta sauce. It is delicious whether vegetarian or meat filled. Lasagna is popular with all age groups, and is packed with nutrients like calcium, B vitamins, and lycopene among other yummy goodness. A fun “twist” on traditional layered lasagna are Lasagna Rollups.
12 oz. lasagna pasta noodles cooked al dente
16 oz. container of Ricotta cheese
1/2 tsp dried Italian herbs like oregano, thyme, rosemary mix
Salt and pepper
3 cups of shredded mozzarella cheese – (I use a mix of both Fresh buffalo mozzarella and aged mozzarella)
1/3 cup of grated Parmesan cheese
2 1/2 cups marinara or meat ragu sauce – (jarred or homemade is fine)
- Preheat Oven to 350 degrees.
- Cook noodles to minimum time listed on package until al dente, drain well.
- Prepare filling- In bowl, mix 16 oz of Ricotta cheese, two eggs, dried herbs, pinch of salt and pepper, 1 teaspoon of Parmesan, and 1/3 cup of shredded mozzarella until thoroughly mixed.
- Place 1/2 cup of sauce at bottom of roasting pan.
- Assemble rollups- On work surface, place 3-4 tablespoons of Ricotta filling towards the end of the noodle, add 1-2 teaspoons shredded cheese, and then roll up into a “wheel”. Place into roasting pan in rows. Repeat and complete filling the pan with rolled and filled pasta, then cover with sauce. Sprinkle the remaining mozzarella and parmesan cheese over all the pasta. Cover pan with foil and bake for approximately 25 minutes, remove foil, and bake for additional 3-5 minutes until top cheese golden.
- Buon Appetito! I hope you enjoy and thank you so much.
Welcome to Simple Supper Saturday!
This will be my last Simple Suppers post. I’ll be hosting Monday Munchies from here on out instead. Taking over on Saturdays from now on will be my great foodie friend girlichef – yes, you read that right! If you aren’t already a reader of girlichef please run over and take a look at her awesome foodie blog. I can’t wait for her contributions here at the Krazy Kitchen!
On to my final Simple Supper Saturday post – Last week I made baked Italian chicken. Since I’ve been on a puff pastry kick lately I decided to use a portion of the leftover chicken the next night for a new recipe experiment – Chicken cordon bleu pockets …
Roll puff pastry, cut into rectangles. Place a thin slice of ham across the rectangle, add a thin slice of Swiss cheese, about 4 slices of chicken, top with another slice of Swiss …
Wrap ham over the top, wrap pastry over, tuck and seal edges …
Bake at 350 for about 20 minutes until golden brown …
These would be great served with a creamy white wine sauce or just grab and go as I served them. They were wonderful served cold for lunch the next day too! A mini version of these would also make a great appetizer. These pockets have definitely been added to our family favorites!
I can’t wait to see your simple suppers this week!
I had previously posted my menu for the month at my regular blog Menagerie. I thought I’d repost this slightly changed version of this week’s menu here since it’s a super easy “Back to school” menu plan!
Sunday – Baked Italian chicken breasts (bulk package/2 pans), stuffing, roasted asparagus, cranberry sauce, and dinner rolls
Sunday’s baked Italian chicken recipe will be featured on next week’s Simple Supper Saturday right here at The Krazy Kitchen! 🙂
Monday – (Leftovers meal #1) Chicken cordon bleu pockets (recipe coming soon too!) with leftover cranberry sauce or salad with citrus balsamic dressing.
Tuesday – (Leftovers meal #2) Chicken Caesar pitas
Wednesday – Pizza night ($4.99 large pizzas) with chicken veggie soup (Leftovers meal #3)
Thursday – Spaghetti and meatballs (using homemade sauce and meatballs from the freezer), salad and garlic bread (make double batch for appetizer night).
Friday – Appetizer night – Bruschetta
Saturday – Hubby and/or kids cook
Have a great week!
BLACK BEAN CORN CAKES with CHILI PEPPER SOUR CREAM
6 servings @ $7.78 or $1.30 a serving
1 cup Fresh Garden Salsa or a bottle of Old El Paso Chunky ($2 on sale)
15 ounce can black beans $1.49
11 ounce can white shoe peg corn $1.19
1 box Jiffy Corn Muffin mix $0.83
1 medium egg $0.08
3/4 cup sour cream $1.19
1/2 teaspoon cayenne pepper – nominal
1/2 teaspoon red pepper flakes – nominal
1/2 teaspoon chili powder – nominal
butter/oil – nominal
BLT PASTA SALAD ~ serves 4 as a main meal ($1.83 each) or 6-8 as a side dish ($0.92 each) ~ $6.55 total Every ingredient in this salad was purchased on sale from my local IGA and the salad itself was menu planned around that upcoming sale.
2 cups prepared and chilled pasta (shell macaroni or bowtie looks best) ($0.99)
3/4 pound bacon, cooked crisp and crumbled (save out a bit for garnish) ($2.01)
1/2 cup diced red onion($0.42)
2 medium firm tomatoes, chopped($0.89)
1 1/2 – 2 cups iceberg lettuce, chopped**($0.39)
1/3 cup grated cheddar cheese($0.85)
1/2 cup mayonnaise*($0.25)
1 cup bleu cheese dressing*($0.75)
- Whisk the mayonnaise and bleu cheese together.
- Pour over the prepared ingredients.
- Toss all together in a large bowl.
- Garnish top with bacon.
- Chill for several hours prior to serving.
*If you’re in a hurry, you can substitute 1 1/2 cups Buttermilk Ranch dressing.
**If you plan to have leftovers, toss with lettuce just prior to serving each time.
This post originally ran at 3 Sides of Crazy for these memes:
Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam, Tuesdays at the Table is normally hosted by Andrea over at My Chihauhau Bites but Andrea is taking a break while she has her baby and is being hosted by Cole for a while. Trista over at Southern Fried Mama hosts Tasty Thursday and Joy of desserts hosts Vintage Recipe Thursday.
I thought I’d kick off the week and the meme with a family favorite which is also super simple time saver recipe, inexpensive, great ‘user upper’ of great food AND it was sooooooooooooo tasty I thought hubby was going to lick his plate. He settled for seconds though.
This recipe originally ran at 3 sides of Crazy 12-14-08. It was cold and snowy here that day. A day that just cried for a really hot lunch! So I took to the freezer and refrigerator to see what there was (we hadn’t planned on being here so nothing had been planned) and I found some leftover BBQ beef (which I drained of all sauce), 1/2 a package of shredded cheddar cheese, a can of cream of celery soup, some pasta shells and a can of diced green chiles. This is tlso the most perfect recipe for leftover Pot Roast or roast beef. We had 6 servings for $4.29 or $0.72 cents per serving.
ORTEGA CHILE BAKE
Left over shredded beef (technically 0.00 since it was already accounted for)
1 can cream of celery soup (.96)
3 cups AL DENTE pasta noodles (1.12)
1 can diced green chiles, drained (.89)
1 cup shredded cheddar cheese (1.12)
- Drain chiles.
- Stir soup and chiles together.
- Stir in beef until well blended.
- Add pasta and mix well.
- Pour into a greased 9×9 baking dish and top with cheese.
- Bake at 350 degrees for 30 minutes.
This recipe was originally this. Hubby liked it so well that I have written an alternative version that allows me to clean out the fruit drawer, freezer and eat it too! This version also allows me to make the flavorful part the night before while I’m cleaning up the kitchen and throw it together quickly the next night and no one knows I cheated a little.
BALSAMIC PEACH CHICKEN ~ 6 servings ~ $5.82 ~ $0.97/serving
1/4 cup balsamic vinegar ($0.65)
2 peaches ($0.82)
1/2 cup packed brown sugar($0.32)
1 tablespoon plum sauce* ($0.10)
1 tablespoon KARO syrup ($0.10)
1/2 cup hot water
1 teaspoon Better than Bouillon chicken base ($0.25)
1 pound chicken tenders, sliced into 1 inch pieces ($2.95)
1 1/2 cups prepared brown rice ($0.30)
- In a small saucepan bring the water, vinegar, bouillon and brown sugar to a boil. Add the chopped fruit pieces and boil 5 minutes, stirring constantly. Lower the heat and simmer for several minutes more.
- Spray a skillet with pure. Stir fry the chicken pieces until heated through.
- Transfer to a medium size bowl. Pour vinegar mixture over chicken pieces and chill several hours.
- Prepare rice.
- In a large skillet heat through the chicken mixture.
- Add the rice and heat through.
- Serve and Enjoy.
*The plum sauce and kiwi made a nice tropical taste that was a little more tart than the original recipe.