Terri, you know that I'm not big on leftovers. At least not recreated leftovers. I don't like casseroles, pot pies made with leftovers.

I use

Ann

Saute or roast vegetables, add chopped chicken/pork.

Pour over pasta, add cheese.
(or mix with rice, add soy sauce.)

Ann, by the time that bread soaks up all the lovely gravy..you've practically got a casserole going on there. LOL

I always love to look at your hot sandwiches!!!

Denise...easy peasy..yeah..

I'm currently eating some of the breast meat..in my rice noodle bowl..cut some up put it in with the noodles, seasonings and water..into the microwave..perfect "brunch" before I head to the school for the day..

I got a call from the Art teacher at 8 am..so I was just out "pruning" some apple tree branches for one of the classes art mobile project, to take with me to school.

I'll check this thread when I return this afternoon..before dashing out for more baseball games tonight.

I always like to make Chicken Tetrazzini with leftover chicken.

I have recipe at home, I'll try to rmrmber to post later tonight.

Linda

i just had that problem. made white chicken chili one day, and curried chicken salad the next. now where did my cap key go....

Left overs are my favorite, make a mixed meat pot pie. Make a gravy with canned broth or boullion if necessary, add vegetables you have on hand (excluding broccoli & cauliflower), cubed meat, sprinkle on some herbs/spices of your liking and top with either mashed potatoes or a pie crust. Into the oven until hot & bubbly. Or pour over pasta or rice. Mmmmmm. I always buy a larger roast than needed just for leftovers...unless my DS comes and keeps eating till its gone, he doesn't get many homecooked meals. Infact this past weekend I make a 3 lb beef top roast and had a over a third leftover. Wanted to make pot pie but family wanted hot roast beef sandwiches over the leftover biscuits. It was just as good.

Quesadilla's.....

Pork fried rice...

Those are the leftovers I plan for fajitas! And you have the pinto beans! Slice and saute onions & green peppers - out on the grill keeps the kitchen clean. Wrap in some warm tortillas add the cheese and sour cream - salsa if you have it and a quick dinner we love!
Enchildas also would be great!

I've never tried curry anything..give me some abc's, 123 of it Jessy...

Rivergirl~I never thought about fajitas...great idea.

Yes, Linda Recipe please when you get a chance.

Exactly what I was thinking..........Fajitas!!
Way easy and quick.

Save the broc and cauliflower for another day. Chop them into bite sized pieces and dump on a coleslaw type dressing to accompany sandwiches later this week.

Deanna

ack gotta run but

diced cooked chicken
mayonaiise
can't type worth bens
raisins
chopped celery
choooped apples
curry powder I use madras
i'm as abad as Lindac right now
sandwich or salad
in apapaya or croissant
or just out of the bowl

okay but (when you get back of course and are SEATED..LOL) How do I know what curry powder to start with?(I look at Penzey's and they've got a zillion.) We like Heat..but I don't like flames. Hubby does..but he's not cooking...LOL

I actually think tonight I'll take your other lead and make a "white" chili with the pork and the pintos.

Terri: this is my favorite brand of curry. I think they sell it at World Market/Cost Plus. Its all flavor, NO heat since I'm a heat wus too. In general, 'madras' is not as hot as the others. Make your own, play around, many here have their own recipes they would share at the drop of a hat!

Here is a link that might be useful: Sun brand madras curry powder

Jessy, I enthusiastically agree on that brand of curry powder. It has great flavor and aroma. Here us a so-called "recipe".

BASIC CURRIED LEFTOVERS

Chop veggies (e.g. onion, carrots, celery, apple) and leftover cooked meat.

Saute veggies in ample butter until partially softened but not brown.

Add S&P and 2 or 3 Tbsp. of curry powder.

Cook until well blended and smelling good.

Add broth or water to give it a nice saucy consistency.

Add some tomato sauce or paste for thickening and smoothness.

Cook until everthing is tender, combined and bubbbling hot.

Serve with rice.

Note: I make no claim for this being an authentic Indian curry, because it is not. It's just a way to improvise a
tasty meal based on leftover cooked meat. I've done it many times with turkey.

Jim

Terri,

Looking back at your original post I notice that you have an excellent selection of vegetables on hand for a curry. I would use any or all of them, potatoes, broccoli, cauliflower and green peppers. All are popular in Indian cooking.

The potatoes would need to be boiled a little first.

Jim

Something I used to do a lot when racing from ballgame to ballgame... Slice the leftovers and reheat with BBQ sauce. Turns it into barbecued pork or chicken 'after the fact', so to speak. It's really not half-bad (especially compared to the meal from the drive-through window you might have to settle for otherwise!) You can either serve the meat with vegetables or use it to make sandwiches. Whichever way you go, slaw is a good side dish. I love the faux-Q chicken on a bun with a couple of strips of bacon, stuck under the broiler briefly to melt some really yummy cheese on top.

sm

Jim lets further enable her.

Terri.....Penzeys....brown mustard seeds....saute them in oil until they start popping...then continue as Jimster outlines..... are ya drooling yet?

Well I made a good choice with my Pork leftover..my pickiest eater had two servings before we ran off to the ball fields!

I love chicken leftovers covered in BBQ...yummmy...I totally forgot about that..That'll work for tomorrow..I'll have to leave a bit un BBQ'd for 2 of the 3 though..they don't like BBQ slathered meat. Only dry BBQ.

What Jessy, just pop the mustard seeds??? I'll have to get some. I only have their mustard powder.

So Jim or Jessy, Curry is leftovers covered in a sauce?

"Curry is leftovers covered in a sauce?"

Only in this case. Even for this, it is not simply stuff with a sauce poured over it. It's stuff well cooked together so the flavors get thoroughly mingled.

This one is probably best described as an American curry. Authentic curries come in many types depending on whether they are Chinese, Thai, Indian or whatever. What they have in common is they are moist dishes with a good amount of aromatic spices in the sort of blend we call curry powder. Often curries are quite picante and, for myself, I would add red pepper to the "recipe" above because the curry powder doesn't have enough to suit me.

But let's not overthink this. Just throw some together and aim for a result which you think would be pleasing in terms of flavor and consistency. You will have many opportunities in the future to develop the concept.

Jim

Thanks Jim!

We do a curry similar to Jim's with leftover chicken or turkey, but with the veggies not being left overs so we start the cooking with the veggies and only add the already cooked meat at the end for a couple of minutes to get it warmed up.

I've also done an even more unauthentic Indian curry sauce for left over chicken - saute onions in some chicken fat or oil. Add flour or matzah meal (because one of the times I do this is Passover when I've got left over chicken meat from making chicken soup) to thicken and add some curry powder (yellow grocery store kind will do, for Penzey's I would use the sweet curry or the hot curry). Add chicken broth or other liquid (the usual ratio is about two tablespoons each of fat and thickener to 1 cup liquid). Toss in a cut up apple and some raisins and some veg. Simmer until tender. Add the chicken or turkey and cook long enough to heat.

Another thing that I like to do with left over chicken is a vinaigrette type chicken salad with lots of chopped vegetables.

Terri:
Chop up everything small and make Chicken Cakes use my Salmon , Crab Cake recipe.
Sub the Chicken,Pork for the Salmon.
And you can Bake it !!! I know you like that !
Then you can freeze them too.
Lou

cloud,

I wasn't clear. I use fresh vegetables too. Just the meat is leftover. And I neglected to say when to add the meat, which is as you do, toward the end. Then the whole works is cooked until everything is hot.

So there is actually no difference between yours and mine.

Jim