Doesn't your dad eat lunch?
I would put that steak on a salad with the asparagus and eithereat it your self or feed it to your day...
Cut up the pork and simmer it in the pasta sauce and serve it over the pasta.
Put the roasted onion on thepizza crust, add some garlic andshavedparm Reg.andcall it supper, with another salad.
Toss the broccoli ricemix!
Linda C

Peppi, we sometimes eat the pork as a sandwich with a dijon type mustard (I like Dijonnaise) and some mango chutney. I wouldn't reheat it. I think that tenderloin is best when it's medium-rare, not overly done. I like the pizza idea with, sauce, mozzarella, roasted onion and asparagus or use a feta cheese for more of bite. DH isn't excited by most meat-type leftovers, so I take them for lunch or try sneak them into a meal where he won't notice!

Pep, I don't know if omelets are popular in your house but last week I used leftover steak, roasted onions, and asparagus along with cheese and made an omelet for Raymond. He said it was terrific (I don't do eggs).

I was thinking the grilled asparagus and onion would be great on a pizza crust with a bit of clue cheese crumbled on it - sort of a white pizza variation. Big salad and a glass of wine on the side.

Then, I would do a "steak salad" of fresh greens (other stuff if you have it) and thin sliced beef over the top (warmed a bit if you like) with blue cheese and a tangy vinaigrette OR a creamy parmesan ceaser type dressing (no blue cheese then).

Finally, I might chop up the tenderloin and reheat in the sauce, and serve it (and the rice) in the following manner. I've not made this exact recipe, but it reads well. Oh, and I would just use the mozzarella and skip the salami, but that is me......

Italian Rice Balls (Arancini) Recipe #266571
These rice balls are great as an appetizer or a main meal with a nice salad and broccoli and garlic side dish.
by MRSJSPANTS *
SERVES 4 -6

1 lb white rice
4 eggs
1/2 cup grated parmesan cheese
1 lb mozzarella cheese, cut in 16 cubes
1/4 lb genoa salami, cut in small pieces
1 1/2 cups Italian seasoned breadcrumbs
olive oil
spaghetti sauce with meat

Cook rice until sticky.
Let cool.
Mix rice, 4 egg yolks and grated cheese in large bowl.
Form rice mixture into balls (the size of a large meatball)) enclosing cube of Mozzarella and 2 or 3 pieces of salami inside each rice ball.
Beat egg whites.
Dip each rice ball in beaten egg whites and then in bread crumbs.
Drizzle with olive oil and broil on all sides until well browned.
To serve, split open and top with meat sauce.
Makes 12 to 14.

How would the rice stand up to frying? If you think it would I'd dice the pork and add to the rice and do a quick saute.

You could also warm the pork and make warm pork on a bun. I'd top it with some of that roasted onions, and maybe some provolone.

Here is another Arancini recipe that sounds good, but it is fried..... I bet you couls sub your broccoli rice for the risotto in this recipe. And can you tell I am really in the mood for these now? I am making extra rice for dinner tonight just so I can make these tomorrow LOL!

Arancini di Riso Recipe courtesy Giada De Laurentiis


Vegetable oil, for deep-frying
2 large eggs, beaten to blend
2 cups Risotto with Mushrooms and Peas, recipe follows, cooled
1/2 cup grated Parmesan
1 1/2 cups dried Italian-style bread crumbs
2 ounces mozzarella, cut into 1/2-inch cubes
Salt

Pour enough oil in a heavy large saucepan to reach the depth of 3 inches. Heat the oil over medium heat to 350 degrees F.
Stir the eggs, risotto, Parmesan, and 1/2 cup of the bread crumbs in a large bowl to combine. Place the remaining breadcrumbs in a medium bowl. Using about 2 tablespoons of the risotto mixture for each, form the risotto mixture into 1 3/4-inch-diameter balls. Insert 1 cube of mozzarella into the center of each ball. Roll the balls in the bread crumbs to coat.

Working in batches, add the rice balls to the hot ail and cook until brown and heated through, turning them as necessary, about 4 minutes. Using a slotted spoon, transfer the rice balls to paper towels to drain. Season with salt. Let rest 2 minutes. Serve hot.

Mushroom Risotto with Peas:
8 cups canned low-salt chicken broth
1/2-ounce dried porcini mushrooms
1/4 cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice or short-grain white rice
2/3 cup dry white wine
3/4 cup frozen peas, thawed
2/3 cup grated Parmesan
Salt and freshly ground black pepper, optional

Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 1 hour

We liked this recipe with leftover pork tenderloin. It's written for loin, but I think that would be less good. Add some sauteed garlic and rosemary if the pork wasn't roasted with it. I thought the egg would make it too much like fried rice, so I left it out. We both thought this was a more-than-the-sum-of-its-parts dish.

Tuscan Rice Salad (Bon Appétit : June 1999>

Serve this main-course salad with some crusty bread, and offer fresh fruit for dessert. To prepare the dish, use leftovers from the Roast Pork Loin with Garlic and Rosemary, or broil two 4-ounce boneless pork loin chops until cooked through and then dice. Note that nutritional numbers are for either cut of pork.

1 cup arborio rice or medium-grain white rice
3/4 teaspoon salt

1/4 cup red wine vinegar [I'm sure I used less vinegar; try equal amounts of oil and vinegar]
2 tablespoons olive oil (preferably extra-virgin)

1 large egg [I omitted the egg]
1 tablespoon grated Parmesan cheese
Nonstick vegetable oil spray
1 cup finely diced cooked pork
1 cup frozen petite peas, thawed
1/3 cup chopped red onion [I used green onions]
3 tablespoons chopped fresh Italian parsley
6 large lettuce leaves
1 medium tomato, cut into thin wedges

Bring large saucepan of water to boil. Stir in rice and salt. Reduce heat to medium and simmer uncovered until rice is tender, stirring occasionally, about 15 minutes. Drain rice well.

Whisk vinegar and oil in large bowl. Add warm rice and toss to coat.

Whisk egg and Parmesan cheese in small bowl to blend. Spray medium nonstick skillet with vegetable oil spray and heat over medium-high heat. Add egg mixture and stir constantly until scrambled and curds are set, about 1 minute. Remove from heat and cool.
Cut egg into small pieces. Season to taste with pepper.

Stir egg pieces, pork, peas, red onion and parsley into rice. Season salad to taste with salt and pepper. Line shallow bowl with lettuce leaves. Spoon rice salad onto leaves. Surround with tomato wedges. Serve at room temperature.

nutritional information Per serving: calories, 392; total fat, 12 g; saturated fat, 3 g; cholesterol, 121 mg.
Cut egg into small pieces. Season to taste with pepper.

Stir egg pieces, pork, peas, red onion and parsley into rice. Season salad to taste with salt and pepper. Line shallow bowl with lettuce leaves. Spoon rice salad onto leaves. Surround with tomato wedges. Serve at room temperature.

Well you know how I feel about most leftovers, so except for the steak which Moe would probably slice and have a sandwich with, and the pasta sauce which if homemade I would either freeze or make pasta for dinner with, the rest I would probably throw out. In fact it is garbage day here today and I need to go and clean out the fridge. LOL!

Ann

I too am doing a leftover challenge this week. I could get this totally wrong since I don't know your entire circumstances, but are there loads of salad fixings because he's apt to eat something else? Can they be used on the pizza (one ready made pizza crust, half a quart of tomato basil pasta sauce, salad fixin's aplenty, and whole roasted onion), especially if you cover it up by adding more meat to it? Like maybe add some pepperoni? I once had a friend who hated salad. When he'd order his food in a restaurant if they asked what type of dressing, he'd say "Is the salad deep fried". Of course not. So don't bring it then! ;) I love love love steak on top of salad, but if he's avoiding it, a steak sandwich (half of a rare sirloin steak seasoned with Lawry's) with the lettuce hidden on it. I can see trying to get him to eat more vegetables, I have the same battle with hubby. I really liked the pork fried rice idea and it's what I would've done. As a matter of fact, I'd have used the whole rest of the list (half of a pork tenderloin, marinated in Penzeys Greek dressing, cheddar brocolli rice from a mix, and grilled asparagus), maybe adding whatever salad stuff I could get away with. With hubby, I'd have to do an eggroll or something other less healthy thing. Hope he's (and you are) doing ok, Peppi.

-Robin

Here's a site where you can enter the ingredients you have and it'll give you some recipes that use them up.

Here is a link that might be useful: Fridge Google

Thanks ladies. I took the steak, onions, asparagus, some raw red pepper, the pasta sauce and mozzerella and put it all on the pizza crust, then on my stone onto the grill and it was perfect.

LindaC, you gave me a good laugh. Yes, he eats lunch the skinny thing. Most days he pops two hot dogs in the micro, and scounges the rest. While I live to eat, he eats to live. Eat leftovers? Some days but mostly not.

Ann, I love leftovers, so send me yours please. The pasta sauce is KatieC's tomato basil and truly wonderful.

Chase, the rice was our Uncle Bens, so a bit too saucy to fry.

Now I am off to check the site Shaun linked.

Thanks again.

Buy a 12 pack of beer. Start drinking early in the morning on an empty tummy. In the late afternoon when the beer is gone open the fridge. Those leftovers will look like heaven. Warm them in the microwave or if drunk enough eat them cold while standing in front of the fridge with the door open.

Survival skills of the single male!

: )
michael

... now you know why I let Lyra run the show most of the time

LOL Michael!

I'm also laughing, Michael. If I were you I'd at least let Lyra run the show when it comes to your meals. (grin)

Peppi, I'm too late to add suggestions. Like you, I actually like to have leftovers and make extra on purpose so I have something for lunch at work or to make something else later in the week. A pot roast becomes beef BBQ on buns and roasted chicken becomes chicken pot pie. I gotta tell you, though, that was an interesting conglomeration of leftovers!

I'll freely admit that Ashley and Amanda both love that Uncle Ben's cheese and broccoli rice stuff, they'd just eat that as a meal by itself.

Annie

Michael, I have been know to do that!

Annie, the rice was not bad and I hate broccoli. Thankfully there isn't much in there. Interesting mix, wasn't it? I cooked for several nights in a row, then the fridge got full of plastic containers so I figured we better eat them before they were biology experiments. One good thing about leftovers....I have time to workin the garden at night or walk with the dog.