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Chicken Stock

Ingredients:

  • chicken parts, cooked, uncooked or both
  • fruits and veggies
  • water
  • 1 T kosher salt (optional)

Instructions:

  1. Fill largest stock pot you have half way with chicken, veggies, and fruit.
  2. Fill pot with water, leaving about 2 inches at the top.
  3. Boil for about 30 minutes, then set to medium low until everything is soft and mushy.
  4. Let cool.
  5. Strain through a colander, then through a fine mesh sieve.
  6. For reduced fat stock, let cool until the stock forms a layer of fat on the top. Skim fat off. Otherwise, store in 2 cup containers and freeze for later use.

Rather than a set recipe, this stock is only a framework to use to get a lot of value out of a little bit of money. For less than $4, you can purchase a 4 lb chicken which is large enough to feed 4 people at least twice, plus have the ingredients for 15-20 cups of stock. Each cup of chicken stock costs only a few pennies, where purchasing quality stock would cost about 50 cents per cup! 

To have the ingredients for this stock on hand at any time, begin to make a habit of bagging and freezing fruit and vegetable cuts that you would normally throw out when preparing other meals. Veggies that are getting soft or beginning to wilt are also great to use. While preparing whole chickens or bone-in chicken pieces, bag and freeze the innards, necks, and bones as well.

When choosing what vegetables to incorporate into your stock, think of the flavors you enjoy paired with chicken. I primarily use root vegetables (except potatoes) and citrus fruits. The fruits and veggies you use will only slightly lend their flavors to the stock, so you can experiment with anything.

This recipe can also be used for any other stock by substituting the appropriate protein, or no protein at all for vegetable stock.

10 Ideas For Leftover Ham

Breakfast:

  • Diced ham, green onion, and Gruyere cheese incorporated into an omelette or scrambled eggs.
  • Replace bacon or sausage with sliced ham in your favorite breakfast meal.
  • Diced ham “hash” pan fried with onions, garlic, diced potatoes and a dash of salt, pepper, and dill. 

Lunch:

  • Diced ham and grated cheddar for a grilled ham and cheese sandwich.
  • Cold ham salad with diced ham, sweet peas, diced swiss, apple and celery, mayo, dill, salt and pepper.
  • Finely diced ham, spinach, softened cream cheese, salt, pepper, and a dash of lemon juice mixed together and spread over a whole wheat tortilla.

Dinner:

  • Diced and mixed into homemade mac and cheese, topped with panko bread crumbs.
  • Diced and served generously over baked potatoes with tangy barbeque sauce, butter, sour cream, sharp cheddar, and green onions.
  • Julienned and mixed in with lightly steamed broccoli, garlic, and melted cheddar cheese. Broil for a minute to get a crunchy top.
  • Ham sliders on fresh yeast rolls, cut open and toasted. Served with a cayenne aoili, fresh spinach, a slice of mozzerella, and a slice of tomato.

Stacked Chicken Enchiladas (Short-Cut Version)

serves 4

Ingredients:

  • 8 corn tortillas, lightly fried
  • 1 package dehydrated refried beans (or 1 can), prepared according to package
  • 2 c leftover roast chicken, finely chopped
  • 1 1/2 c shredded cheddar or monterey jack cheese
  • 1 cup of your favorite organic salsa
  • 4 eggs, individually fried over easy

Instructions:

  1. Heat 1 T salsa in a medium skillet over medium-high heat. Add chicken and heat thoroughly, about 2 minutes.
  2. Spread 2-3 T beans over 1 corn tortilla.
  3. Layer 1/4 c of chicken over beans.
  4. Lightly sprinkle cheese over chicken.
  5. Cover with 1 tortilla. Repeat steps 2-4.
  6. Top stack with 3 heaping T of salsa.
  7. Heat in microwave to melt cheese.
  8. Top with fried egg.
  9. Repeat steps 2-8 for each serving.

Chicken Salad

serves 4

Ingredients:

  • 2 c leftover roast chicken, chopped
  • 1 rib celery, diced
  • 1 green onion, finely chopped
  • 1/2 red pepper, diced
  • 1/2 c crisp, sweet apple (i.e. gala or honeycrisp), diced
  • 2 T mayonaise
  • 1 T spicy brown mustard
  • 2 t fresh squeezed lemon juice
  • 1/4 t dill
  • pinch kosher salt
  • fresh ground black pepper

Instructions:

  1. Put all ingredients in a medium mixing bowl. Mix thoroughly.
  2. Best served chilled.

About the Cook



I'm a busy wife and mom who knows the value of a meal that can be prepared quickly. I prefer to cook with whole foods and you will almost never find a prepared food in my recipes or my pantry.

This blog started as a way to recall recipes that I've created and now I am excited to share them with you! Bon Apetit!
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