No Leftovers Left Over

So, in my attempt to get rid of any leftovers that were taking up space in my refrigerator this weekend, I came up with, and thoroughly enjoyed, the following:

Roasted Chicken & Vegetable Soup

Using whatever chicken that is left over from the Roasted Chicken and Veggies recipe: place chicken in large pot and add enough water to cover.  Simmer chicken for approximately 1.5 hours until chicken is tender.  Turn off heat.  Remove chicken from pot and let cool.  Cut up leftover roasted potatoes, onions, garlic, etc. (I do not use the sweet potatoes because I do not usually have any left over and I feel that they are too soft in texture for soup... but hey, if you like that sort of thing go nuts!)  Add to chicken stock.  Remove bone from chicken and cut into bite size pieces (including the skin).  Add to stock.  Cook until hot... DO NOT BOIL.  Toss in a tablespoon +/- of dried parsley flakes, a cube of chicken bouillon, some fresh ground pepper and 1/4 cup of milk and Enjoy!!

Boiled Dinner Casserole

This is for my New England fans who know what a "boiled dinner" is....

Take any leftovers from a traditional boiled dinner (cabbage, corned beef or pork, chourico, potatoes, onions, carrots) and chop into bite-sized pieces.  Place in a buttered casserole dish.  In a (2 qt.) saucepan, melt 2 tbsp. butter over medium heat.  Whisk in 2 Tbsp. flour.  When the butter and flour are incorporated, slowly add 1 cup of milk, whisking constantly.  (You will need enough sauce to cover the casserole.  Add a little more milk if you feel you need more sauce).  When mixture has thickened to the consistency of cream, remove from heat.  Add 1/4 cup yellow mustard, 1/4 cup Parmesan cheese and some fresh, ground pepper.  Pour over cabbage, potatoes, etc.  In a separate pan, melt 2 Tbsp. butter.  Add 1/2 cup breadcrumbs and toss to coat.  Sprinkle over the top of the casserole and bake at 400' for approximately 30 minutes or until the crumbs are nice and brown and the casserole is bubbling. 

Chourico and Potato Pie

Using 3 left over boiled potatoes:  Mash in a large pot.  In a large skillet,  heat 1 lb. ground chourico, 1 small onion, chopped, and 1/4 cup of water over medium heat.  Cook until water is almost evaporated.  Add to mashed potatoes, along with 1/2 tsp. salt and some fresh, ground pepper.  Pour mixture into one roll-out pie crust.  Add top crust; crimp edges.  Cut slits in the top of the crust.  Bake at 425' for approximately 30 minutes or until pie-crust is golden brown.