Carol Sanders | School of Agriculture, Fisheries and Human Sciences
Holiday cooks want to be sure they have enough food available just in case a few extra people drop by, so why not plan for any leftovers, suggests Easter H. Tucker, University of Arkansas at Pine Bluff interim family and consumer sciences program leader.
At this time of year, common leftovers include turkey, chicken, green beans and pound cake. Tucker offers these tasty suggestions for leftovers, sometimes now called “Planned Overs.”
Green Bean and Rice Casserole
- 1/2 cut onion (chopped)
- 2 teaspoons vegetable oil
- 1/2 cup rice (uncooked)
- 2 cups leftover green beans
- 1 can low-sodium tomatoes (diced, about 15 ounces)
- 1 cup water
In a medium-size pan, cook onions in vegetable until they begin to turn light brown. Add rice green beans, tomatoes and water. Bring to a boil. Cover with lid and cook over low heat for 10 minutes. Serve or add your special touch. Makes six one-cup servings. (Adapted from recipe on the USDA Mixing Bowl).
Easy Chicken Pot Pie
- 1 2/3 cups frozen mixed vegetables, thawed
- 1 cup cooked chicken or turkey
- 1 (10 3/4-ounce) can condensed reduced-fat cream of chicken soup
- 1 cup reduced fat baking mix
- ½ cup skim milk
- 1 egg
Heat oven to 400 degrees F. Mix vegetables, chicken and soup together, and place in an ungreased 9-inch pie plate. In a medium bowl, stir baking mix, skim milk and egg together until blended to make batter. Pour batter on top of chicken mixture. Bake for 30 minutes or until golden brown.
Recipe from University of Arkansas at Pine Bluff Cooking with EFNEP Cookbook developed by North Carolina State University.
And, what to do with that leftover pound cake. Tucker suggests cutting it into strips and toasting until crunchy like Biscotti Biscuits or using the cake as a base for French toast.
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