Food prices are on the rise and many families are feeling a budget pinch. The careful use of intended leftovers can not only make the most of your food dollar, it will also get you in and out of the kitchen quick and easy.
Cooks note: Promptly refrigerate all leftovers for food safety. Recipes are listed at bottom of article.
Day one put a two to three pound beef roast in the crock pot with potatoes and onions in the morning and dinner is almost ready when you walk through the door. Use your bread maker for this super easy artisan bread for extra savings and convenience.
Day two combine all leftover roast and potatoes with a bag of frozen mixed vegetables and tomato paste for a hearty vegetable beef stew. Stir up a batch of cornbread for a comforting filling meal.
Day three make mashed potatoes, thicken stew with a bit of cornstarch and create a quick and easy shepherd’s pie to use up the final bit of intended leftovers.
Intended leftovers will help get the most out of your food dollar as well as save time by getting you in and out of the kitchen in a flash.
Pot Roasted Beef
- 2-3 pound beef roast
- 4 medium potatoes
- 1 medium onion
- 2 cups red wine
- 1 box of unsalted vegetable stock
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- Season with salt and pepper as desired
- 2 to 3 tablespoons oil of choice to sear roast
Heat oil in large skillet or sauce pan
Sear all sides of roast and transfer to crock pot.
Wash, peel and cut potatoes into medium sized pieces and add to crock pot.
Chop onion and add to crock pot.
Combine all other ingredients and pour over roast.
Cook on high for four to six hours.
When ready to serve transfer one cup of cooking liquid to a sauce pan and thicken with about one teaspoon cornstarch. Adjust seasoning as it may need more salt and pepper, serve with roast and vegetables.
Refrigerate all leftover roast, veggies, sauce and cooking liquid.
Beef Vegetable Stew
Dice leftover roast
Combine all leftover in stock pot and add one bag of mixed vegetables of choice with three tablespoons tomato paste. Adjust seasoning to taste, simmer about twenty minutes and serve with cornbread.
Refrigerate all leftovers.
Make mashed potatoes as usual and season as desired.
Dice ½ of a medium onion and sauté in butter till soft
Combine leftover stew with onion and thicken with a bit of cornstarch if needed.
Transfer to buttered casserole dish and top with mashed potatoes.
Bake at 400 degrees till golden brown (about 30 minutes).
Serve with a bagged green salad mix.
There you have it, three quick and easy meals from one pot roast a bit of creative leftover wizardry.
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