Leftover Turkey and Peas

This is a simple recipe that can be served spaghetti squash or mashed sweet potato, and is a great way to use up Thanksgiving leftovers.

Ingredients

coconut oil

leftover turkey, in bite size pieces

leftover peas, or 1 can drained

prepared spaghetti squash or mashed sweet potato

  1. Melt oil in a skillet on medium heat.
  2. Pour the peas and turkey in the skillet, and heat until warmed through.

Tips

  • Use any type of vegetable you have left over.
  • You could also use this to make stuffed squash.

Serving Suggestions

Sausage & Apple One-Pan Meal

One-pan meals are easy to make, and there are so many food combinations you can try something new each time. You don’t always need a lot of ingredients to make a delicious meal. Whether you want breakfast, lunch, or dinner, a one-pan meal is a good way to go.

I made one of these meals for lunch today, but didn’t have a lot of food on hand to use for ingredients. I came up with this simple, but delicious, combination.

Ingredients

1 Tbsp. organic coconut oil

1 small apple, rinsed, cored and chopped, peel left on

1 small sweet potato, rinsed, ends cut off and chopped, peel left on

1/4 pound ground pork

  1. Melt the coconut oil in a skillet over medium-high heat.
  2. Add the apple and sweet potato chunks and stir.
  3. Section the sausage into small chinks and add to the skillet, stirring again.
  4. Let cook a minute, then stir. Keep going like this until the sweet potato and apples are fork tender.
  5. Remove from heat, pour on  a plate, and enjoy!

Tips

  • Use produce from the harvest season to save money.
  • Try different meat, vegetable, and fruit combinations.

Serving Suggestions

I love this one-pan meal! The apples make it simply amazing.

Shannon

Corned Beef and Potatoes One-Pan Meal

Earlier, I posted the Chicken and Potato One-Pan Meal. This meal is only slightly different, and maybe even more tasty.

Ingredients

1 – 2 tablespoons coconut oil

1 small carrot

1 medium white potato

1 small sweet potato

1/2 to 3/4 cup pre-cooked corned beef

Seasonings to taste: sea salt, pepper, onion powder

  1. Melt the coconut oil in a skillet.
  2. Wash the vegetables and pat dry with a towel.
  3. Cut the end off the carrot and discard. Chop the rest of the carrot and place the pieces into the skillet.
  4. Cut the white potato, skin left on, into small pieces, adding them to the pan.
  5. Cook at medium-high until the vegetables about half done.
  6. Peel the sweet potato and chop, putting the pieces into the skillet with the other vegetables.
  7. Add the corned beef, and cooked until just about done. (I like some of my potatoes to be crispy, while others are still mushy.)
  8. Sprinkle the seasonings (to taste) over the foods in the pan, and cook another minute or two.
  9. Turn the stove off, and serve the meal.

Tips

  • Use leftovers from previous meals to save money.
  • Experiment with different vegetable and protein combinations, adjusting the seasonings accordingly.

Serving Suggestions

  • Serve with a side of greens topped with chopped fresh parsley and Parmesan cheese.
  • Serve at breakfast with a side of greens topped with a sunny side up egg.
  • Serve for lunch with raw vegetables.
  • Serve at dinner with apple slices sprinkled with organic cinnamon.

Photograph by Shannon L. Buck copyright 2015.    Photograph by Shannon L. Buck copyright 2015.

 

 

Enjoy!

Shannon

Chicken and Potato One-Pan Meal

I love one-pan meals. Only one pan is dirtied, and all the flavors from the different foods come together for a great-tasting meal. I usually make these during the winter months, but feel free to make them any time. The sheer number of vegetable, protein, and seasoning combinations is remarkable.

These meals are a great way to use up leftovers as well.

Mine is ready when some of the white potatoes are a bit crispy, while others are more on the mushy side. Make yours the way you like.

Ingredients

1-2 tablespoons coconut oil

1 small white potato

1 small sweet potato

1/4 to 1/2 cup precooked chicken

seasonings to taste: sea salt, pepper, and cilantro

  1. Melt the coconut oil in a skillet.
  2. Wash the vegetables and pat dry with a towel.
  3. Chop the white potato, adding it to the pan.
  4. Peel and chop the sweet potato, adding them to the pan when the white potato chunks are about half done.
  5. Add the chicken to the pan and cook until everything is just about done cooking, stirring every so often.
  6. Add the seasonings to the pan. Cook for another minute and the meal is done.

Tips

  • Use a variety of different foods, experimenting each time you make this dish.
  • Use leftovers from other meals to save money.
  • Grow your own herbs to save even more money.

Serving Suggestions

(While this can be served as an all-in-one meal, you can also add other elements.)

  • Try serving this with a smoothie for a fruit serving.
  • Or with a side salad of greens, sliced cucumber, and grape tomatoes.

Even More Workweek Meal Prep, Plus

Autumn is the time of year I start to cook and bake more. Makes life feel more homey 🙂 And I love the way it makes my place smell. This was the time, when my daughters were young, that we would stock up on foods so we could make what we wanted on a whim. I started having them cook with me from a young age.

Just this week Zowie, now 22, mentioned she was shopping to begin stocking her pantry. And Skye, 24, and I are planning to bake together when I visit her in a couple of weeks up north. Preparing delicious meals brings back warm family memories.

I messaged both of my daughters last night to find out what recipes from childhood were their favorites. My plan is to scrap a cookbook with our favorites. So far, I know my mac and cheese recipe will be in the book, as well as the chunky applesauce, mashed potatoes, and shepherds pie. There will be plenty more recipes going into that book! Something to work on during the winter months.

Today went like this:

Photograph by Shannon L. Buck copyright 2014.I love slow cooker meals. Renting a room, I don’t have an oven for roasting big meals. Just a little toaster oven. Two slow cookers aid me in making a couple of meals on autumn and winter cooking days.

Photograph by Shannon L. Buck copyright 2014Pork and vegetables went into the first crock. This is an easy recipe. I didn’t bother to cut the meat, because the meal cooks long enough so the meat falls apart easily. This made 5 meals, with the carrots coming from my parents garden.

The next crock contained beef I found on sale for $4.87, a savings of $1.88. It was steak and not a roast, but the result was delicious. This also made 5 meals. Both the squash and carrots were free, from my parents garden. Cook this the same as the pork and vegetables above.

1 pound beef

1 squash

5 or 6 small carrots

leftover sweet potato from the crock pot pork meal (bout 6 bite size pieces)

cover with water, or vegetable/beef stock

Photograph by Shannon L. Buck copyright 2014.I decided to make cupcakes for my coworkers. They were such a big hit. The chocolate mayonnaise cake recipe I used came from my mom. It makes 18 cupcakes. I had leftover ingredients from the last time I baked, so I only needed to buy mayonnaise for this dessert. I used the cheapest brand and the smallest size I could find. Thankfully Jose, the head maintenance man at work, agreed to take the leftover mayo off my hands.

Photograph by Shannon L. Buck copyright 2014.Because I am a messy cook, the cooking spoon and measuring cup (for scooping batter) go on a napkin. Believe me, it is better this way.

Photograph by Shannon L. Buck copyright 2014.

I have a 6-cup muffin tin that thankfully fits in my toaster oven, and I only needed to use the oven three times. Not bad.

While things were cooking and baking, I took inventory of what I had on hand to round out these 10 meal. There was plenty of celery and pickled beets.

Photograph by Shannon L. Buck copyright 2014.And a few lovely apples leftover from last weekends visit to the orchard. Liberty and Macintosh. Yum. These were free.

I checked the first tin of cupcakes by sticking a toothpick into them. If the pick comes out clean, they are done. I bought these at Wal-Mart, a three pack. Each box is a different color. Nifty.

Photograph by Shannon L. Buck copyright 2014.They were done. I allowed them to cool a bit before removing the cupcakes, then filled refilled.

Photograph by Shannon L. Buck copyright 2014.The peanut butter frosting recipe is so easy to make. You can’t go wrong with it. Simply mix a container of white frosting with peanut butter to taste. I used a little extra peanut butter this time and it was a hit. Everyone loves this frosting. Because I don’t really eat peanut butter, Jose agreed to take what was leftover off my hands.

Photograph by Shannon L. Buck copyright 2014.I saved out two cupcakes for a coworker with diabetes. She doesn’t eat frosting. And the maintenance guys both got two because they give me rides home from work a couple of times a week. I kept two cupcakes for myself, and shared the rest at work. I have to admit, my mommas recipe is the best!

Photograph by Shannon L. Buck copyright 2014.

Once the beef meal was portioned out, and one of the pork meals, I still had this much of the pork recipe but no more containers. I’ll need to invest in more containers. What’s left is enough for four more meals.

Photograph by Shannon L. Buck copyright 2014.And this is what six meals looks like. I only need five for work, the other half will make great at-home dinners that I can just warm up. Three apples and a jar of pickled beets really did round out the meals. And so did the celery packs. There were 6 packs. One was leftover from last week. They come in a 5-pack, and cost $1.15.

Have a great day!

Shannon

Crock Pot Meal: Pork and Vegetables

Have I mentioned that I love to cook? I look forward to having a day off from work because I know I’ll be making good food to have during the busy week ahead. This recipe was made a couple of weeks back, and came out tasting delicious.

The carrots were free, from my parents garden. I rarely eat pork, but decided to that week.

Pork and Vegetables

(Made 5 lunch meals for me)

2 large sweet potatoes
5 or 6 small carrots
1 lb boneless pork chops

water or vegetable stock

  1. Wash the vegetables; pat them dry with a clean towel.
  2. Peel the sweet potato and take the end off the carrots.
  3. Cut the vegetables into bite size pieces, placing the pieces into the crock.
  4. Place the pork over the vegetables. No need to cut the pork, as it will cook long enough for it to pull apart easily.
  5. Pour water or vegetable stock over the ingredients, and cook on high 3 to 4 hours or low 6 to 7 hours.

Tips

  • Try different vegetables, such as Idaho potatoes, carrots, and squash.
  • Grow what vegetables you can to save money.
  • To save even more, buy meat when there is a sale.

Serving Suggestion

  • Serve with a side salad of greens.

Enjoy!

Shannon

Meal Prep for the Coming Workweek

Another workweek. Another food prep day. Do I mind spending an entire day each week cooking? Absolutely not! I love to cook. And I have less to do on a day-to-day basis when I do this.

This week was pretty basic, and not overly expensive. Here goes:

Photograph by Shannon L. Buck copyright 2014
Photograph by Shannon L. Buck copyright 2014

I started with a slow cooker meal. This week I made an Autumn Sausage Slow Cooker Meal that came out real well. I love slow cooker meals. They’re so easy to put together, and free up plenty of time for preparing other foods and getting my cleaning done. Then I also have time for writing. The squash I used in this recipe was a freebie from my parents garden. And the cost before taxes for the sausage was $3.75. Take a look at the store’s selection. You may find a more affordable sausage option than what you use already. I did.

Photograph by Shannon L. Buck copyright 2014
Photograph by Shannon L. Buck copyright 2014

I then made the base for my iced tea for the week, Berry-Orange Iced Tea. In a few days I will change the tea bags and replace the old orange slices with new. I just keep refilling the pitcher with water during the week. The tea bags were left over from last winter. The fruit was left over from last week. So I did not pay any more to make this.

Photograph by Shannon L. Buck copyright 2014
Photograph by Shannon L. Buck copyright 2014

Next I made more Chunky Applesauce. This is such a simple recipe. I cook the apples down in water. I don’t add anything else when cooking. When I’m ready to eat the sauce, I add some organic cinnamon. Organic tastes so much better than the stuff I used to buy. The apples were also leftover from last week, so this is essentially another freebie.

Photograph by Shannon L. Buck copyright 2014.
Photograph by Shannon L. Buck copyright 2014.

And I put together 6 Vegetable Jars. This weeks jars consist of carrots, celery, broccoli, sugar snap peas, cherry tomatoes, and a bit of cheese. The carrots were left over from last week. As was the slice of cheese that I broke into 6 pieces.

Photograph by Shannon L. Buck copyright 2014.
Photograph by Shannon L. Buck copyright 2014.

Plus I had leftover vegetables to have with other meals or as snacks.

Photograph by Shannon L. Buck copyright 2014
Photograph by Shannon L. Buck copyright 2014

After using up all the sandwich meat that comes in the covered containers, I reuse the containers for packing my lunches. I split the food between the containers. I know it does not look like much, but I bring other foods as well.

Photograph by Shannon L. Buck copyright 2014.
Photograph by Shannon L. Buck copyright 2014.

This all made 6 meals, and I have a few snacks. Not too bad.

Photograph by Shannon L. Buck copyright 2014.
Photograph by Shannon L. Buck copyright 2014.

So, this is my food from the days work:

  • 6 proportioned out slow cooker meals.
  • 6 vegetable jars.
  • Extra vegetables.
  • 2 applesauce jars.
  • A jar of pickled beets.
  • An orange.
  • 2 bottles of water. Free from a guest at work. (She actually gave me 8 bottles.) I’ll drink tea at work when I don’t have the water (also free), or the iced tea I made is for when I’m at home.

That is 6 meals and, because my work schedule changed this week, I only need two of them for work. I put three slow cooker meal portions into the freezer. They will be good on my days off.

You may also enjoy

More Work Week Meal Prep

Even More Work Week Meal Prep

Enjoy!

Shannon

 

Autumn Sausage Slow Cooker Meal

Autumn is here, and I’m using the slow cooker more and more. I love this time of year! The beautiful colors. The smell smoke from a wood stove here and there while out walking. And the aromas coming from kitchens as people are baking and cooking.

The squash I used in this recipe came from my parents garden, and it was delicious. I also used some of this squash when making the Butternut Squash and Carrot Mash.

Ingredients

2 carrots
4 medium sweet potatoes
1/2 small-medium butternut squash
19.5 ounces beef sausage

beef broth to cover (or you could use water)

  1. Rinse the vegetables.
  2. Cut the ends off the carrots, and peel the sweet potato and squash. Save the carrot ends and sweet potato peels in an odds and ends bag in the freezer, to be used when making homemade stocks and broths. Throw the rest out or compost it.
  3. Cut the vegetables into bite size chunks and place them into the crock.
  4. Add the sausage after cutting it into bite size pieces.
  5. Pour beef broth or water over the contents of the crock.
  6. Cover and cook. High = 3 hours/Low = 5 or 6 hours. Carrots should mash easily with a fork.

Tips

  • Try different types of squash. Acorn is a good one, and there are others.
  • There are also different varieties of carrots.
  • Grow your own vegetables to save money.
  • Use coupons combined with sales when buying sausage to save even more.

Serving Suggestions

  • Serve with a side salad of greens, cucumber, and cherry tomatoes.

You may also enjoy

Thanksgiving Leftovers – Yum!

Harvest Salad

Enjoy!

Shannon

Ground Beef and Vegetables

This recipe calls for the use of leftover baked white and sweet potatoes, as well as a few other ingredients. It’s easy to make, and the other ingredients could also be from leftovers if you had enough available. It is a simple recipe that will not take long to make.

Ingredients

3/4 lb ground beef

1 tbsp coconut oil or butter

1 to 1 1/2 cups peas

2 cold baked sweet potatoes, chopped

1 cup chopped squash

desired seasonings

  1. Melt the fat in a skillet over medium-high heat. Add ground beef and cook until done, cutting the beef into small pieces as it browns.
  2. Drain off the access fat, then put the beef back into the pan.
  3. Add the vegetables and cook until warmed through, stirring as needed.
  4. Add seasonings. Cook for a minute, then remove from heat.

Tips

  • There is no need to buy peas if you have other leftover vegetables that can be substituted. Try carrots or celery.
  • Use fresh produce whenever possible to save on the food bill.

Serving Suggestions

  • Serve with a fruit salad, such as watermelon and cantaloupe balls with mint.
  • Or, serve with a side salad of Romaine lettuce, cucumber and tomato.

Do you have a favorite recipe similar to this? Share with us in the comments below, or message me privately at shannonlbuck@gmail.com.

Enjoy!

Shannon

Lettuce Wrapped Turkey and Sweet Potato

Lettuce wraps are something I tried a few months back. I mainly use the lettuce leaves for wrapping salads to enjoy at work. However, I thought this would be an idea to use in the fall for heartier meals. What can you think up to put in lettuce wraps?

Lettuce Wrapped Turkey and Sweet Potato

(Serves 2)

Ingredients

1 cup diced leftover turkey

1 cup diced leftover baked or roasted sweet potato

4 lettuce leaves, washed and patted dry

1 tbsp coconut oil

  1. Melt the coconut oil in a skillet over medium heat.
  2. Add the turkey and potato, cooking until just warmed through. Stir occasionally.
  3. Place a 2 leaves of lettuce on each of 2 plates.
  4. Spoon the turkey and potato mixture evenly over the 4 leaves.
  5. Wrap the leaves around the mixture. Serve.

Tip

  • Use the rest of the lettuce to make a simple salad, adding slices of cucumber and a diced tomato. This can be used as the base for your next meal if you add some leftover turkey.

Serving Suggestion

Enjoy!

Shannon