Leftover Magic

Pumpkin Pie Smoothies

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The Pioneer Woman cooking show is my favorite and I have a reminder on my phone to head to the bonus room upstairs and watch it at 10:00 on Saturday mornings, if I am around to do it.  As a matter of fact, I just finished watching two episodes and then came back to schedule a couple more posts for this blog.

I was watching back during P-Dub’s Thanksgiving episode, where she shares her family feast recipes, and she showed this one that I am sharing today. So sorry that this is so late after the holidays, because you totally could have used it during that time.  I honestly thought I had already at least DRAFTED it, but you know…life happens.

Anyway, this is a great and pretty healthy idea for using leftover pumpkin pie filling.  Now, I did a variation on this recipe that you won’t think is healthy but it is delicious and needful if you mixed up too much filling for your pies–I’m talking the WHOLE filling with sugar, eggs, etc.  If you’re afraid of drinking raw egg or you don’t want the sugar, follow Ree’s exact recipe.  

 

Ingredients:

leftover Anna’s Pumpkin Pie filling (future post, but here are the ingredients to mix all together. Makes 2 pies and enough left for a 6-muffin pan)–29-0z. can Libby’s Pumpkin Pie filling, 2 cups sugar, 2 eggs, 1 stick of butter, 3-oz. package of instant vanilla pudding, 1 large can evaporated milk, 1 T. vanilla)

3 cups milk 

1/2 cup vanilla yogurt  

1/4 teaspoon cinnamon  

 

  1. Spoon pie filling into muffin cups, cover with foil and freeze.
  2. When ready to serve place 4 “smoothie muffins” in a blender or food processor.  Add the milk, yogurt and cinnamon and blend until creamy and smooth.
  3. Pour into glasses and enjoy!

 

NOTE:  This really is a less healthy version.  Just wanted to put that out there again.  

 

 

 

Bagel Quiches

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bagel quicheIt’s a new look for bagels…and quiches!

If you’re bored with the same-old, same-old for breakfast, give this a shot.  We’re always using Thrive Life ingredients in our home, but you could easily sub your own ingredients; Thrive Life just makes prep easier. 

Try some different combinations of flavors!  I think a Caprese combo would be great, and it’s next on my list to try:  basil, tomato dices, and mozzarella!

 

Bagel Quiches
Serves 1
Quiche in a bagel!
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Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
Ingredients
  1. 1 bagel, sliced in half
  2. 2 eggs
  3. 1 pn. salt and pepper to taste
  4. 2 tbsp. THRIVE Red Bell Peppers - Freeze Dried
  5. 2 tbsp. THRIVE Mushroom Pieces - Freeze Dried
  6. 2 tbsp. THRIVE Shredded Cheddar Cheese - Freeze Dried
Instructions
  1. Preheat oven to 375 degrees.
  2. Measure out your Thrive Life veggies/cheeses/meats and place them in a small container with a tight-fitting lid. Add in about a Tablespoon of water and close the lid. Toss every couple of minutes to refresh the ingredients while you prep the other items. (If using non-freeze dried, prep and chop ingredients and set aside.)
  3. Cut a trench into each bagel half by cutting about 1/4" away from the outside edge and the inside hole. Use your fingers to carefully remove the bagel bread from between the cuts; again, being careful not to tear all the way through the bottom.
  4. Cradle each bagel half in foil and place on a baking sheet.
  5. Whisk the eggs in a small bowl or glass measuring cup. Add in the salt and pepper while whisking. Pour enough of the egg into each bagel half to cover the bottom of the trench.
  6. Drain the container with the Thrive Life veggies/cheeses/meats if needed. Using your fingers, sprinkle these ingredients over the egg in your bagel halves. Add more whisked egg over top but do not overfill the bagel (just fill to the top).
  7. Bake for 20-30 minutes or until egg is set (25 minutes in my oven at home). Serve!
Notes
  1. Depending on the size of your bagel, you will use anywhere from 4-8 Tablespoons of Thrive Life ingredients (or your non-freeze dried ingredients).
  2. Try adding Thrive Life's Chef Choice Seasoning or our delicious freeze dried herbs (or whatever herbs you have on hand)!
  3. Use any combo of ingredients you like.
  4. Could be a great way to use up those leftover veggies from dinner!
  5. I used presliced bagels, but would have preferred bakery bagels that are unsliced. Too often, presliced bagels are uneven--the top is thinner than the bottom. Still, it worked. 🙂
  6. You can also use our Thrive's Scrambled Egg Mix! It comes in handy if you're out of eggs, and I promise it is delicious. Even my pickiest eater eats it!
Adapted from Recipe Girl
Adapted from Recipe Girl
Mormon Mavens https://www.mormonmavens.com/

Pancakes with Apple Brown Sugar Topping

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Who doesn’t like pancakes?  And what if you add apples, brown sugar, and butter?  Exactly.  I needed a quick breakfast because I had just finished a phone meeting with my new Power of Moms content editor–training her on how I publish the articles for the site–and I was hungry.  Checked the fridge and saw two leftover pancakes and some cut up apples I had left over from a pie I had made. Hmmm, I thought, those could be good together.  So I grabbed those, along with some butter and brown sugar.

Pancakes with Apple Brown Sugar Topping
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Ingredients
  1. Pancakes (use a recipe of your choice)
  2. Cut up Fuji and Granny Smith apples
  3. Brown Sugar
  4. Butter
Instructions
  1. Melt a tablespoon of butter in a small skillet over medium-high heat.
  2. Add brown sugar and apples and stir to combine.
  3. If using leftover pancakes for a single serving, add the pancakes and heat them up along with the topping.
Notes
  1. There are many plain pancake recipes out there. This should work well with any of them. Check out some of our recipes here on the blog.
Mormon Mavens https://www.mormonmavens.com/

Frittata in a Flash

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Well this just happened–Frittata in a Flash!  I am visiting in my sister’s home for a few days and today I was put in charge of throwing together some lunch.  We were trying for something kind of Keto and kind of Abs Diet-y and I thought this would do well.  I think it is totally Keto, by the way.  Keto aficionados, please let me know if I am wrong.

So, I just kind of threw this together.  Someone wanted omelettes and this was just quicker since there were 5 of us eating and it was a busy day of errands, odd jobs around the house, and homeschooling.  A huge time-saver was using Thrive freeze-dried vegetables. 

This was a big hit!  And super easy.

Frittata in a Flash
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Ingredients
  1. 10 eggs,
  2. Turkey sausage (about 1/4 or so of a bulk package)
  3. 2 Roma Tomatoes, chopped
  4. 1/2 cup Thrive freeze-dried asparagus
  5. 1/4 cup Thrive freeze-dried green onions
  6. 2 T. sour cream
  7. 1 1/2 cups shredded cheddar cheese (shred your own from a brick of cheese)
  8. Salt and pepper to taste
  9. Olive oil or spray
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Refresh the asparagus and onions in a little bit of water in a container with a lid. Shake a few times while you prepare the rest of the ingredients. Drain off excess water before adding to the sausage.
  3. Spray a large oven-proof skillet with olive oil spray and heat on medium-high heat.
  4. Add the turkey sausage and brown it as you chop it into small pieces.
  5. Add the tomatoes, onions, and asparagus and saute for a few minutes to bring out the flavor. Add salt and pepper to taste.
  6. Whisk the eggs to blend well, adding sour cream and cheese. Pour egg mixture into skillet and stir to incorporate the vegetables and sausage.
  7. Cook for a few minutes and then reduce to medium and cook until almost firm. Check the bottom of the frittata to make sure you aren't over browning it, since you will be putting it in the oven.
  8. Put the skillet in the oven for about 8 minutes to complete the cooking.
  9. You're done! Eat it!
Notes
  1. An afterthought: mushrooms would have been a great addition!
Mormon Mavens https://www.mormonmavens.com/

Crazy Leftover Soup

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It was one of those days when I just could not think of anything to fix for supper, it was Sunday so I wasn’t going to the store, so I checked my “home store” and found a couple of packages of frozen Vegetables for Stew (I don’t know why I bought these and don’t even know WHEN I bought them), I had one leftover cooked chicken breast, and of course, I had plenty of Thrive Foods to add to any dish.  And that, my friends, is how you end up with some crazy soup made from leftovers.  And guess what?  It tasted really good!  

Crazy Leftover Soup
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Ingredients
  1. 2 bags frozen Vegetables for Stew Mix
  2. 3-5 T. of chopped fresh cilantro
  3. 1 15-oz. can of Cannelini Beans
  4. 1 15-oz. can chopped tomatoes with juice
  5. 1 cup cooked brown rice
  6. 1 cooked chicken breast, cut in bite size pieces
  7. 1/2 c. THRIVE cooked ground beef
  8. 1 c. THRIVE Sweet Corn
  9. 1 c. THRIVE Green Peas
  10. 1 c. THRIVE Zucchini
  11. 2 T. Bacon grease
  12. THRIVE Chef's Choice Blend Seasoning to taste
  13. Salt to taste
  14. 4 cups of water or more, as needed
Instructions
  1. Dump all the ingredients in a large pot.
  2. Bring to a boil and then reduce heat and simmer as long as you would like to. I did mine until the house started smelling yummy.
Mormon Mavens https://www.mormonmavens.com/

Ham & Veggie Skillet Dinner

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ham and veggie skillet

 

I am forever throwing stuff together into a skillet and seeing how it cooks up.  Seriously.  Do you do this, too?  I had some produce I needed to use up and some Thrive Ham Dices that I needed to use, so I just kind of cut it all up and came up with today’s post.  It was really good!  And filling!  And healthy!  The meal trifecta.  

Ham & Veggie Skillet Dinner
Delicious, healthy, quick way to use leftovers.
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Ingredients
  1. Fresh Zucchini, cut up
  2. Fresh Red Bell Pepper, cut up
  3. Fresh Cherry Tomatoes, halved
  4. Thrive Ham Dices or any diced ham
  5. Olive Oil
  6. All Purpose Seasoning
  7. Sea Salt
  8. Feta Cheese
Instructions
  1. Heat up olive oil in a medium to large skillet. Add all ingredients except cheese. Saute until veggies are cooked, but not mushy. Add in Feta Cheese and stir to combine. Serve.
Mormon Mavens https://www.mormonmavens.com/

Quick Po’Boy Sandwich

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po boy

 

Have you ever eaten a Po’ Boy sandwich?  I have had one in my entire life.  This past week we spent a few days at the beach and of course had to hit a local seafood joint to get me some shrimp!  I brought the leftovers back to the beach house.  Mostly I just ate the cold shrimp right out of the take-out carton, but one day I was thinking I should be a little more creative.  And here you have another tasty concoction from leftovers…

 

Quick Po' Boy Sandwich
Great way to use leftovers!
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Ingredients
  1. Hamburger Bun (or a baguette or other kind of roll of choice)
  2. Leftover shrimp
  3. Lettuce, shredded
  4. Mayo or mustard
Instructions
  1. Assemble your sandwich and enjoy.
Notes
  1. Po' Boys can be made of different kinds of items, so be creative!
Mormon Mavens https://www.mormonmavens.com/

Tomato & Corn Salad

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Corn & Tomato Salad 2

 

Isn’t it fun to be creative with your leftovers?  Recently I served Slow Cooker Roast Beef, garden peas, sweet corn, and mashed potatoes for dinner when two of our missionaries from church joined us for supper.  Comfort food.  Real food.  Surprisingly, there were some leftovers of the vegetables so I used them for sides with my next meal which was a Thrive Express Meal of Fettuccine Alfredo.  (future post, so stay tuned).  I put the peas in with the Fettuccine.  That was yummy.  For the corn, I decided to combine that with some grape tomatoes that I needed to use up and added a few more things to dress it up.  So that is how we get this recipe.

Tomato & Corn Salad
Great way to use leftover veggies!
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Ingredients
  1. grape tomatoes, as many as you want
  2. Thrive Sweet Corn
  3. Thrive Green Peas
  4. Mozarella cheese, shredded
  5. Red Wine Vinegar
  6. Thrive Chef's Choice All-Purpose Seasoning
  7. Salt to taste
Instructions
  1. Combine all ingredients except the salt, and toss. Taste and then add salt as needed and toss again.
  2. Serve cold.
Mormon Mavens https://www.mormonmavens.com/

Sunday Night Stir Fry

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Sunday Night Stir Fry
 
I was really craving something quick and healthy to eat on Sunday evening–and something that I could just create from what I had on hand.  Fortunately, I had some cut up rotisserie chicken left over from making chopped salad (heaven in a bowl) and several veggies in the fridge that desperately needed to be used before they were unrecognizable.  You know what I’m talking about–those things you buy at the store when you think you are finally going to cook at home and fix all healthy dishes and then life happens, other agendas take over, and there is not time to do anything but go out to eat.  Happens too often at my house, although I do enjoy eating out.  Alas, sometimes even that gets old.  Anyway, here is what I came up with.  I am adding this to my recently-started list of definite menu winners.  I have just got to get organized with a 2 week list of “we will definitely eat this and love it” so that we CAN eat at home more often. 
 

Ingredients:

1 cup cooked or grilled chicken, cut in bite-size chunks
1 bunch of asparagus, cut into 2 or 3 inch pieces
1 red bell pepper, cut up
Carrots (mine were already julienned)
Snow peas, cut in half
Red onion, about 1/8 cup, chopped coarsely
Sesame seeds
2 garlic cloves, minced
Salt to taste
All-purpose seasoning, to taste
1-2 T. extra virgin olive oil

 
1.  Heat olive oil in large skillet.  Add all ingredients and stir fry until veggies are just tender and chicken is heated through.
 
2. Serve with rice.
 
Makes 2-3 servings.

 

Sunday Night Stir Fry
Serves 2
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Ingredients
  1. 1 cup cooked or grilled chicken, cut in bite-size chunks
  2. 1 bunch of asparagus, cut into 2 or 3 inch pieces
  3. 1 red bell pepper, cut up
  4. Carrots (mine were already julienned)
  5. Snow peas, cut in half
  6. Red onion, about 1/8 cup, chopped coarsely
  7. Sesame seeds
  8. 2 garlic cloves, minced
  9. Salt to taste
  10. All-purpose seasoning, to taste
  11. 1-2 T. extra virgin olive oil
Instructions
  1. Heat olive oil in large skillet. Add all ingredients and stir fry until veggies are just tender and chicken is heated through.
  2. Serve with rice.
  3. Makes 2-3 servings.
Mormon Mavens https://www.mormonmavens.com/

Fideo Pronto

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This is a super-easy dish to throw together when you don’t have a lot of time on your hands–so basically any day of the week.  It can be a main ( throw in some grilled chicken or whatever meat you want) or side dish.  The recipe is from a box of broken up vermicelli that I used to be able to get in El Paso, Texas at my local grocery store.  Now I buy the vermicelli in a bag, in the Hispanic Foods section, and the recipe is not on there.

This is also a good way to get some veggies into your kids, and a good way to use leftovers.

 
Ingredients:
1 7-oz. pkg. vermicelli, broken up
1 15-oz. can of diced tomatoes, any flavor, with juice
1 tsp. sugar
1-2 T. olive oil
any veggies you want to add (we like fresh spinach, green chilies,  fresh broccoli…)
salt to taste
 
1.  Heat oil in a skillet over medium-high heat.  Add vermicelli and stir-fry until golden brown.  Be careful to not burn this.  The vermicelli will continue to brown quickly.
 
2.  Add the tomatoes with the juice and the rest of your ingredients.  Bring to a light boil, reduce heat and let simmer about 5 minutes or so.  You want the vermicelli to be a little chewy, but not crunchy.