It’s always challenging to find new ways to use leftovers. Making use of what’s in your refrigerator and pantry is easy on the budget and saves time by not having to create a new meal from scratch.
The U.S. Department of Agriculture Food Safety and Inspection Service provides tips on how to safely handle leftovers. For example, the department advises placing leftovers in shallow containers and immediately refrigerating or freezing them for rapid cooling. It is also recommended to use most cooked leftovers within four days. Visit tinyurl.com/ 4emc6b for more on food safety.
To spice things up, we have put together a few recipes that will give your leftovers new life.
Mexi-Lasagna
1 (10-ounce) can enchilada sauce
1 tablespoon vegetable oil
1 small onion, chopped (about ½ cup)
½ teaspoon salt
¼ teaspoon pepper
5 (8-inch) flour tortillas (each cut into 3 strips)
4 cups shredded cheddar cheese (or Mexican blend cheese)
1 pound leftover cooked and roughly chopped pork, chicken, steak or ground beef (about 3 cups)
1 (15-ounce) can black beans, drained (or other canned beans, such as pinto or kidney)
1 (4.25-ounce) can chopped olives (optional)
1 medium jalapeño pepper, diced (about 1 tablespoon) (optional)
Preheat oven to 425 degrees. Coat bottom of a 9-by-13-inch baking pan with enchilada sauce, about 2 tablespoons. Set aside.
Place vegetable oil in sauté pan and cook onions with salt and pepper over medium heat until translucent (about 3 minutes); set aside.
Build lasagna in layers of tortillas, cheese, meat, onions, beans, sauce and then more cheese; repeat. Bake 12 to 15 minutes, until cheese is brown and bubbly.
Top with olives and jalapeños. Serves 12.
Approximate nutritional analysis per serving (not including optional ingredients): 350 calories, 19 g total fat, 10 g saturated fat, 70 mg cholesterol, 800 mg sodium, 18 g carbohydrate, 3 g fiber, 2 g sugar, 24 g protein
Approximate nutritional analysis per serving (including optional ingredients): 360 calories, 2 g total fat, 10 g saturated fat, 70 mg cholesterol, 900 mg sodium, 19 g carbohydrate, 3 g fiber, 2 g sugar, 25 g protein
Caldo Verde Soup (Green Soup)
6 cups water
8 medium russet potatoes, peeled and cut into 1-inch cubes
1 (12-ounce) Portuguese sausage
1 tablespoon kosher salt
1 teaspoon pepper
2 cups chopped kale (or any leafy green, like cabbage or spinach)
Place water, potatoes and sausage in large pot. Cover and bring to boil; cook 10 to 15 minutes or until potatoes are tender.
Remove sausage and slice; set aside.
Mash potatoes in the liquid in pot. Add salt, pepper, kale and sausage. Continue to cook, uncovered, 10 minutes. Serves 6 to 8.
Approximate nutritional analysis per serving (based on 6 servings): 400 calories, 17 g total fat, 6 g saturated fat, 40 mg cholesterol, greater than 1,400 mg sodium, 50 g carbohydrate, 4 g fiber, 4 g sugar, 13 g protein
Rice Pudding with Mango Compote
2 cups cooked white rice
3 cups reduced fat milk
1/2 cup sugar
Pinch of salt
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/2 cup mango compote (recipe follows) or any fresh seasonal fruit
Combine rice, milk, sugar and salt in a medium saucepan. Bring to a boil on high heat, then reduce heat to a simmer and stir in vanilla and cinnamon. Stir continuously to prevent burning until nearly all the milk is absorbed and mixture has thickened (about 15 to 20 minutes).
Divide into serving dishes, top with mango compote or fresh, diced fruit and serve warm or chilled. Serves 6.
Approximate nutritional analysis per serving: 260 calories, 6 g total fat, 4 g saturated fat, 20 mg cholesterol, 125 mg sodium, 45 g carbohydrate, no fiber, 27 g sugar, 6 g protein
Mango Compote
2 tablespoons butter
1 medium mango, diced (about ½ cup)
1 tablespoon sugar
Place all ingredients into small saucepan and stir over medium heat until sugar dissolves and mango is soft (about 10 minutes). Makes about ½ cup.
Approximate nutritional analysis per ½ cup serving: 300 calories, 23 g total fat, 14 g saturated fat, 60 mg cholesterol, 160 mg sodium, 27 g carbohydrate, 1 g fiber, 25 g sugar, 1 g protein
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More Hawaiian Electric Co. recipes are available at www.heco.com.
