Odds & Ends, Recipes, Veggies and Fruit, Weeknight Favorites

Odds & Ends: Chicken and Veggie Tortellini Soup

I think we throw away way too many leftovers as a whole.  Society has become such a “throw it away, buy new” entity – and it’s just laziness and lack of imagination that causes it.  When your fridge has a bunch of semi “meh” veggies – make soup.  When you have leftover meat, throw it in the freezer – when you make soup – pull out the odds and ends of chicken – add it in to your soup.  You can do the same with ends and pieces of vegetable as well.

I always have chicken stock in the freezer, so if we clean out the veggie drawer, the odds and ends of chicken, and add in our stock – we have Chicken and Veggie Tortellini Soup.  This one is a bit different than my other Vegetable Tortellini Soup recipe.  This one works really well in the winter, and as a week night dinner.  Just grab a package of refrigerated or frozen tortellini and you’re set.  Use spinach, kale or escarole – or don’t add greens at the end – anything works here!

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Day-2, Menu Planning, Odds & Ends, Recipes, Weeknight Favorites

Leftover Shepherd’s Pie

Have some leftover meat (chicken, pork, or beef – I’m flexible)? Maybe you have a bunch of veggies you need to cook up.  Either way – consider a filling and flexible Shepherd’s Pie for dinner.  I love this recipe, I’ve made it with turkey, chicken, ground beef, leftover roast, leftover prime rib, ham, leftover pork chops & more.  You could even, very easily, make this vegetarian.  I’ll probably post a vegetarian version under a separate post because the gravy makings are a bit different.

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Budget Friendly, Odds & Ends, Recipes

Leftover Roast Beef Barley Soup

I’m a big fan of repurposing leftovers.  In fact this christmas I made a Prime Rib and we made 4 meals from the leftovers, including Christmas dinner.  It made the $60 price tag feel not so painful.  The night after Christmas we had leftovers.  I cut some of the meat off the bones and made a chili a few nights later – then a few days after that I simmered the bones and leftover meat with carrots, onions and celery and made a really tasty beef stock.  I turned that beef stock into leftover soup.  You don’t need prime rib to make this – but wow does it taste great 🙂

Leftover Roast Beef Barley Soup
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Leftover Roast Beef Barley Soup


  • 10 Cups Beef Stock (make from leftovers and roast bones)
  • 1-2 Cups cubed leftover roast gleaned from bones after you make the stock, or saved back from your roast
  • 3 carrots sliced
  • 2 russet potatoes, cut in pieces roughly the size of your carrots
  • 1 onion slivered
  • 1 C Quick Cook Barley
  • 2 Tbsp Flour (optional)
  • 4 Tbsp Water (optional)


  1. Put your beef stock in a crock pot and add the beef pieces, carrots, potatoes, and onions.
  2. Cook on low for 6-8 hours
  3. About an hour before you're ready to serve, turn the heat up to high and add in the barley.
  4. OPTIONAL: thicken the soup with the flour and water mixture.

easy chicken & cheese enchiladas - LooksLikeHomemade.com
Day-2, Menu Planning, Odds & Ends, Recipes

Day 2 Dinner – Cheese & Chicken Enchiladas

I’m a huge fan of re purposing leftovers into a completely different meal.  My kids and husband aren’t huge fans of leftovers, so when I can camouflage them, it’s a good thing.

These chicken enchiladas are cheesy and yummy, and extremely easy to put together. You can use either flour or corn tortillas, but corn seems to have a better taste with the chicken and cheese.  Corn tortillas also seem to hold up better.  They don’t get gummy when they bake in the enchilada sauce.

Day 2 Dinner – Cheese & Chicken Enchiladas
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Day 2 Dinner – Cheese & Chicken Enchiladas


  • 2 Cups Cooked Chicken, shredded
  • 1/4 Cups Cream Cheese, softened
  • 1 4oz can diced green chiles, undrained
  • 3 Cups Cheddar Cheese, shredded
  • 12 Small Corn Tortillas
  • 1 15oz Can Green Enchilada Sauce


  1. Preheat oven to 350 degrees
  2. Prepare a baking dish or pan with tall sides by spraying liberally with Pam
  3. In a medium bowl combine the chicken, softened cream cheese, and green chiles and mix well.
  4. Wrap the tortillas in a wet kitchen towel and microwave for 1 minute
  5. Lay the tortillas out and scoop 2 Tbsp out in the middle of your tortilla. Cover with a sprinkling of cheddar cheese and roll up gently. Place seam side down in your pan.
  6. Repeat with all of your tortillas
  7. Cover filled tortillas with your can of green enchilada sauce
  8. Sprinkle over the rest of the shredded cheese
  9. Bake for 30 minutes
  10. Enjoy

Leftover Turkey Chili Recipe
Budget Friendly, Holidays, Odds & Ends, Recipes, Weeknight Favorites

Leftover Turkey Chili

I’m always on the lookout for leftover recipes.  This turkey chili recipe uses holiday leftovers, but you could easily use leftover chicken, like a rotisserie chicken.  It uses canned beans, you could use dried very easily and have no problem at all.  I recommend the white dried great northern beans.  They’re easy to deal with and don’t require overnight soaking.

I served mine with cornbread, sour cream, and cheddar cheese.  We like cheese in any sort of chili!

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