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Copyright © 2012 tom. Visit the original article at http://leftoverlovers.com/2008/11/18/thanksgiving-leftover-turkey-enchiladas/.

Thanksgiving is coming up fast, so what can we do with all that leftover turkey?  Here is a tasty leftover turkey recipe for Thanksgiving Leftover Turkey Enchiladas that are quick to make and sure to please.  Just make sure your guests don’t eat all your turkey on turkey day!

Ingredients:

• 1 tablespoon vegetable oil
• 1 medium onion chopped
• 2 1/2 cups leftover cooked turkey (shredded)
• 1 (7 oz.) can diced green chiles
• 1 package (1.25 oz.) taco seasoning mix
• 8 corn tortillas
• 1 (15 oz.) can kidney beans drained
• 2 cups (8 oz.) shredded cheddar cheese divided
• 16 oz. salsa

Directions:

1. Grease 13x9x2-inch baking dish.
2. Heat oil in large skillet.  Cook onion, stirring occasionally, until tender.  Remove from heat.  Stir in chicken, chiles and seasoning mix.
3. Layer half of tortillas in prepared baking dish. Top with chicken mixture, beans and 1 cup cheese.  Layer with remaining tortillas.  Top with salsa and remaining cheese.
4. Bake for 30 to 35 minutes @  350°F or until heated through and cheese is melted.

This recipe is also very good made with leftover beef or leftover chicken instead of leftover turkey.

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Copyright © 2012 tom. Visit the original article at http://leftoverlovers.com/2008/11/18/simple-planning-tips-leftover-recipes-and-frugal-ideas-can-save-you-hundreds-of-dollars-per-month/.

Combine a little planning with some flexibility, leftover recipes, and new technology, and you could save hundreds on your monthly food bill — without compromising quality. This article discusses many budgeting tips, meal planning ideas, leftover recipes, and frugal shopping to maximize your savings.  With the state of the economy today, we need to save everywhere we can!

Plan weekly menus with leftovers in mind

Plan at least four to five dinners for the week, based on what’s on sale in your store circular (most are available online). If possible, double those recipes and freeze the second for a complete leftover meal.  If not, maybe plan some 2-meals-in-one dinners, doubling up on the key meal ingredient only.  Use that leftover chicken, beef, turkey, or whatever it may be to follow up the next day with a meal using some of our leftover chicken recipes, leftover beef recipes, leftover turkey recipes, or other leftover recipes that you already have.  This “planning” for leftovers can go a long way when trying to save money and time.

Be brand flexible

Use your store’s loyalty card religiously, and be willing to buy different brands in order to maximize the money saved.

Track prices and save

While your store circular obviously tells you what’s on sale, it doesn’t reveal whether the price is a true bargain. Use a price-tracking website to assist you with this one. The two largest are http://www.thecouponmom.com, which is free but requires registration; and http://www.thegrocerygame.com, which charges a fee of $10 every eight weeks for a list of deals from one store ($5 for each additional store).

These sites track thousands of items for months at a time, and publish weekly lists by state and store showing the best deals. They also let you know if a coupon is available for a particular item by listing the circular name — such as “Smart Source” — and its date.

Coupons equal money

To maximize your discount, subscribe to the your local Sunday paper, pull out the coupon circulars each week, write the date on them and save them in a drawer or a flexible file. Throughout the week keep track of the items you need to add to your grocery list.  When you’re ready to shop, go to the grocery website, click next to the items you want, print the list, grab your dated circular from your file, clip the relevant coupon and go.

For those coupon-resistant types, the only time you have to cut out a coupon is when you actually save a bunch of money with it.  Quite often your loyalty card will account for the coupon anyway.

If you’re a coupon queen or king and you really want those savings to add up, definitely visit coupon sites such as http://www.thecouponclippers.com, http://www.coolsavings.com or http://www.coupons.com.

More ideas to save money

The key to saving money is buy big items first, on sale (kind of an extension to “Plan weekly meals with leftovers in mind” from above).  Once or twice a month stock up on meat or poultry on sale and freeze it. Then plan four or five days worth of meals from seasonal recipes or “2-meals-in-one” leftover recipes, using vegetables and fruits from nearby farmers’ markets. (You can search for a farmers’ market in your area on the U.S. Department of Agriculture’s website.)  Better yet, grow your own produce.

There is a dramatic price difference between the farmers’ market and the grocery store, where people buy stuff in packages. For example, a bag of chopped lettuce might cost $3 to $4 a package at the grocery store, as opposed to 50 cents a head at farmer’s market.

Instead of buying deli meat at $6.99 a pound, cook a whole chicken for less than a quarter of the price, and use it for sandwiches or other “leftover” meals throughout the week.

Also stock up on grains and beans in the bulk bins for as little as 99 cents a pound. To save money, stay away from processed foods and go for the rice and beans.

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Copyright © 2012 Linda. Visit the original article at http://leftoverlovers.com/2008/10/31/leftover-turkey-chicken-or-beef-fajitas/.

Make the best use of leftover turkey, chicken, or beef this coming holiday season!

Here is a delicious, healthy and filling recipe for fajitas that will make the best use of leftover turkey, chicken, or beef. I just made it last night and it is wonderful!

total time: 65 Minutes

Ingredients

• 3 Leftover chicken breast fillets, leftover turkey, or leftover beef [steak] (cut into strips)
• 1 green pepper (cut into strips)
• 1 red pepper (cut into strips
• 8 – 8″ Flour Tortillas

Marinade:

• 1 lime
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp cilantro

Toppings: (your choice)

• Guacamole
• Sour Cream
• Salsa
• Corn
• Shredded Cheddar Cheese
• Chopped Lettuce
• Tomatoes
• Refried Beans

Directions

1. Mix together marinade ingredients. Add the thin strips of meat and marinate for minimum of 30 minutes to maximum of overnight).
2. Saute peppers in 1 Tbl of canola oil. Add onion slices. Remove peppers and onions when soft and set aside. Add meat to pan (add more oil if necessary). Cook until warm (approx 5 minutes and add peppers. Cook for a few minutes more and serve.  While meat mix is cooking, prepare the toppings in individual bowls for serving. Warm up tortillas in a tortilla warmer, or individually in the microwave on a paper towel for 15 seconds each.
3. Place fajita mixture in the tortilla. Let each person add their own toppings and wrap tightly.

Number of Servings: 8

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Copyright © 2012 tom. Visit the original article at http://leftoverlovers.com/2008/10/26/leftover-chicken-salad/.

Leftover Chicken Salad is a quick and easy meal.  Adjust the ingredients to your liking, but this one works for me!

Ingredients

• 2 c leftover chicken, deboned and chopped
• 1/4 c onion finely chopped
• 1/4 c celery finely chopped
• 1 tsp garlic powder
• 2 tbs dill relish
• 2-3 tbs real mayo
• 1/2 c chopped apple
• 1/4 c chopped almonds, pecans or walnuts
• Alfalfa sprouts
• avocado slices

Directions

1. Mix all ingredients together except sprouts and avocado.
2. Serve on bread or in an avocado half over lettuce.
3. Top with sprouts and avocado slices.

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Copyright © 2012 tom. Visit the original article at http://leftoverlovers.com/2008/10/12/honey-sesame-chicken/.

Sesame
chickens are a very popular restaurant or take out dish. I’d like to
share this restaurant quality recipes at it always comes out perfect
with very little fuss and inexpensive ingredients which you probably
have on hand. It can be served at home, potluck, special party, or
anytime you crave for some Chinese take out food.

Ingredients :

3 pieces of chicken breast or 1/2 chicken – cut to bite size pieces
1 tbsp of light soy sauce
1 tbsp of cooking wine
1/2 tbsp of sesame oil
1 tsp of sugar
2 tbsp flour
1 tbsp rice flour or cornstarch
Salt & pepper to taste

Sauce:

3 tbsp of sweet chili sauce
2 tbsp of tomato ketchup
1- 2 tbsp of honey (depend on how sweet you want)
1 tbsp of oyster sauce
2 tbsp of light soy sauce
1/4 cup of water
some toasted sesame seed

1.
Marinate chicken with soy sauce, wine, sugar, sesame oil, salt and
pepper and set it aside for at least an hour. Just before frying mix
the 2 type of flour together and mix it into the chicken.
2. Prepare
oil for frying. Fry chicken until golden brown, dish out and drain the
oil in paper towel. Remove all the oil from the pan.
3. Mix all the sauce ingredients together and pour it back into the pan. Bring it up to a boil and let the sauce thicken a bit.
4.
Add in the chicken and toss it gently until the chicken are evenly
coated with the sauce. Sprinkle the sesame seeds to the chicken. Serve
with warm rice.

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Copyright © 2012 Linda. Visit the original article at http://leftoverlovers.com/2008/10/02/artichoke-chicken-salad-using-leftover-chicken/.

Serves: 4 to 6
This leftover chicken recipe was found online and rated as a favorite! It was first enjoyed at a friend’s wedding shower. “All the food had been prepared by family members and friends of the bride. I had never had anything so delicious and different for a chicken salad. It was on a buffet table with 400 other items. It took two years to track down which family member brought it. Turns out that the groom’s aunt had slipped it on the table and hadn’t said a word. I love it.” We used wild rice to add flavor and folded in some yogurt for its tangy taste and to lighten the mayonnaise.

Ingredients
4 grilled, boneless skinless chicken breasts, diced
3 large green onions, chopped
3/4 cup pitted black olives, chopped
5 plain or marinated artichoke hearts, chopped
2 cups cooked wild rice
1/3 cup expeller pressed mayonnaise
1/3 cup plain low fat yogurt
Sea salt and freshly ground black pepper

Method
Toss chicken with green onions, olive, artichoke hearts and wild rice. In a small bowl, combine mayonnaise and yogurt. Toss with chicken. Taste and adjust seasoning with salt and pepper.

Nutrition
Per serving (About 7 1/4 oz/206g-wt.): 320 calories (140 from fat), 16g total fat, 2g saturated fat, 26g protein, 18g total carbohydrate (2g dietary fiber, 2g sugar), 65mg cholesterol, 430mg sodium

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Copyright © 2012 admin. Visit the original article at http://leftoverlovers.com/2008/10/01/chicken-with-asparagus-and-peas/.

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Copyright © 2012 admin. Visit the original article at http://leftoverlovers.com/2008/10/01/hints-and-how-tos-for-chicken-recipes/.

These Hints and How-To’s for Chicken Recipes are directly from the Lando’Lakes website. I thought it was interesting that you should only store uncooked chicken in the refrigerator for two days before cooking. Another good argument for cooking chicken right away and using the “leftover” cooked chicken for the recipes found at “LeftoverLovers.com”!

Storing Chicken

Proper storage of chicken is essential to maintain flavor and quality.

Chicken may be stored in the refrigerator for up to two days before cooking. It should be washed in cold water, patted dry, and wrapped in plastic food wrap or aluminum foil for refrigerator storage.

Chicken freezes well. Freeze chicken in original unopened store packaging. Or, you can wash chicken in cold water and pat dry. Then, wrap in freezer paper, aluminum foil, or resealable plastic freezer bags. When stored properly, chicken may be kept in the freezer for up to 6 months.

Freezer temperature should be 0° F. or less.

Thawing Chicken

The safest way to thaw chicken is in the refrigerator but you can also use a microwave. Approximate thawing times for each are:

Refrigerator:

Chicken Type/Cut Thawing Time
Whole chicken 12 to 16 hours
Cut-up chicken 4 to 9 hours

Microwave*:

Chicken Type/Cut Thawing Time
Boneless breasts 9 to 13 minutes per pound
Chicken pieces 4 to 8 minutes per pound
Chicken quarters and whole chickens 5 to 9 minutes per pound

*Use Defrost or Low (30%) power setting. Cook immediately after thawing in the microwave.

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Copyright © 2012 admin. Visit the original article at http://leftoverlovers.com/2008/10/01/trisha-yearwoods-unusual-chicken-salad/.

This unusual chicken salad from Trisha Yearwood’s cookbook, “Georgia Cooking in an Oklahoma Kitchen,” is jammed with flavor. This recipe is a great way to use up leftover grilled chicken.

CHICKEN SALAD WITH FRUIT

Start to finish: 20 minutes (plus chilling)

1 cup mayonnaise

2 tablespoons olive oil

2 tablespoons orange juice

1 teaspoon salt

5 boneless, skinless chicken breasts, cooked and cooled

3 cups cooked rice, cooled

1 1/2 cups green grapes, halved

13-ounce can pineapple bits in juice, drained

15-ounce can mandarin orange sections, drained

1 cup slivered almonds

Ground black pepper In a large bowl, mix together the mayonnaise, oil, orange juice and salt. Set aside.

Dice the chicken breasts, then add to the mayonnaise mixture. Add the rice, grapes, pineapple, orange sections and almonds. Gently mix until all ingredients are coated with the dressing. Season with pepper.

Cover and refrigerate until chilled (overnight is best). Serves 12.

(Recipe from Trisha Yearwood’s “Georgia Cooking in an Oklahoma Kitchen,” Clarkson Potter, 2008)

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Copyright © 2012 admin. Visit the original article at http://leftoverlovers.com/2008/09/04/chinese-chicken-salad/.

Prep Time: 10 minutes

Ingredients:

• 4-6 oz. chicken, diced
• 2 T. plus 1/3 cups honey mustard salad dressing
• 1/2 head iceberg lettuce, shredded
• 1/2 head napa cabbage, shredded
• 1 carrot, peeled and shredded
• 3 green scallions, thinly sliced
• 1/2 cup crunchy chow mein noodles

Preparation:

Toss chicken with 2 tablespoons of honey mustard salad dressing. Mix together lettuce, cabbage, carrots and remaining salad dressing. Top with chicken, chow mein noodles and scallions.