Roast Beef Italian Soup

This is my favorite recipe to make when we have leftover pot roast. I found it on the internet years ago.   I keep the stock that comes from making the roast to use in the soup.   Sometimes I vary the amount of peppers, or sometimes I mix it up and use red and green peppers.  Depending on the seasoning in the Italian diced tomatoes, you may need to adjust the seasoning.   I have also adapted it for the slow cooker by sauteing the onion and peppers and then tossing all the ingredients in the slow cooker for about 4 hours.  

 It is so good with a crusty bread on a cold night.

Roast Beef Italian Soup

1 onion, chopped
1 bell pepper, chopped
1 Tbsp. olive oil
4 c. beef stock
8 oz. mushrooms, sliced
1 can diced tomatoes, italian recipe
2 c. cubed leftover roast beef
1 Tbsp. dried oregano
1 Tbsp. dried basil
salt & pepper to taste
fresh basil

1.  Heat oil in the bottom of a large pot.  Saute onions and peppers about 5 minutes or until tender.
2.  Add remaining ingredients.  Simmer for about half an hour. Toss a handful of fresh chopped basil over the top before serving.

source: unknown

Mexican Chili Lasagna

This is my favorite way to use up leftover chili. Anything with lots of monterrey jack cheese is good in my book.  

Be sure not to skip the step about cooking the tortillas.  Otherwise they will become very mushy.

Mexican Chili Lasagna

5 8-in. flour tortillas
1 1/2 c. frozen corn, defrosted
1 c. black beans, drained and rinsed
2 c. leftover chili
2-3 c. shredded white cheddar or Monterrey Jack cheese
1/2 c. cilantro leaves, chopped 

 

1.  In a small skillet, toast each tortilla over med-high heat until slightly scorched on one side, then flip and do the second side.

2.  Combine black beans and corn in a small bowl.
3.  In a 8x8 baking dish or 2 qt casserole dish, place 2 of the toasted tortillas in the bottom.  Then layer with 1/3 of the corn/bean mixture, 1/3 of the chili, and sprinkle with cheese. Continue layering, this time with 1 tortilla followed by the corn/beans, chili and cheese 2 more times until you top with a single tortilla.  Sprinkle with remaining cheese.
4.  Bake at 350 degrees for 20 minutes or until hot and bubbly.
5.  Garnish with chopped cilantro and serve.

source:  Rachel Ray

Chili 5-Way

I don't know about you, but I can't make a small pot of chili.  So unless I'm feeding a large group there will invariably  be leftovers.  One way of using it up is recreating this dish from Steak n' Shake. I never eat it with the chopped onions, so I should probably call it Chili 4-way.

Chili 5-Way

1 lb. spaghetti
3 c. prepared chili
1/2 c. ketchup
2 Tbsp. Worcestershire sauce
2 c. colby/jack cheese (cheddar will work well too)
1 onion, chopped
grated Parmesan or Romano cheese
oyster crackers or crumbled saltines

1.  Prepare spaghetti according to package directions.  Drain.
2.  Combine ketchup and worchestershire sauce.  This makes the chili sauce.
3.  To prepare each serving, top spaghetti with 1/2-3/4 c. chili, drizzle chili sauce around chili.  Top with shredded cheese, onions, crackers and Parmesan cheese,  Serve.

source:  Steak n' Shake

Beef Pot Pie

I started doing this many years ago as a way to use up leftover pot roast.  It's great comfort food, and an easy meal to prepare.

Beef Pot Pie

2 c. leftover roast beef cut into chunks
2 c. leftover cooked vegetables (potatoes, carrots, onions, peas, corn, whatever you like)
1 c. prepared beef gravy
2  pie crusts, prepared

1.  Roll out one pie crust and place in pie plate.
2.  Fill pie with beef chunks and vegetables.
3.  Pour gravy over beef and vegetables.
4.  Place 2nd pie crust over the top and seal and crimp edges as you would any pie.  Slice into the top to vent.
5.  Bake at 375 for 30-35 minutes until nicely browned on top and heated through.

Before laying on the top crust.  I meant to add peas, but unbeknownst to me, my husband ate them for lunch!

Finished pie.  (I'm playing with light settings on my camera.  Haven't found the right one for my kitchen yet!

source:  none