Tuesday, January 24, 2012

TWFDS Challenge: Day 2 LOOP meals

Yesterday I mentioned a LOOP meal on my menu plan for the week.  LOOP stands for Left Overs On Purpose.  Basically, the idea is that you make a meal early in the week and cook more meat than you need--on purpose.  But you don't just serve leftovers.  You use that item in a new meal later in the week.  Sandra Lee, on The Food Network, calls these Round Two Recipes.

My MIL has always been very good at LOOP meals.  I first tried Beef Stroganoff because she regularly cooked an extra steak or two and sliced it and used it the next night for Beef Stroganoff.  Recently, she made a pork roast, and intentionally made one twice the normal size to serve pork carnitas (crispy fried pork shredded pork that we eat like tacos).

For my LOOP meal this week, I saved some of the roast that I made (in the crockpot) for Sunday dinner with the family, and I made Beef Stroganoff on Sunday night for my small group.  Since I had gravy left over as well, it was really just a matter of boiling the noodles, crisping up the the meat a little bit, and throwing it all together.  (With some sour cream added at the last minute!)

 I forgot to take a picture of the Beef Stroganoff until I got to small group (notice the Glad Press N Seal?)

For dinner tonight, I pulled out the frozen lasagna I made last week and put it in the crockpot.  It turned out pretty well, but it would have been better if I had been home and been able to turn the heat down sooner. (It was a bit dry).  Also, next time I freeze a lasagna, I need to figure out a better way to wrap it. My foil was a bit frozen onto the lasagna!

I didn't have ancontainer to match my crockpot, so I improvised. I covered a popcorn bucket with foil and layered!

Some of my layers

I also tried out the Lemon Garlic Shrimp recipe I found on Pinterest.  It turned out well! My 6 year old loved it.  My only complaint was it was a bit too oily (especially if I was actually trying to diet right now (which I should be!)

I used one of my my new birthday toys: a microplane!

Garlic Lemon Shrimp

I'll try to add some pictures from my phone later....Right now I'm exhausted!
I added some pictures!

Your challenge:
Share a way you have (or want to) make LeftOvers On Purpose in your meal planning.

Remember: All (relevant) comments on my TWFDS Challenge posts this week will be entered to win a copy of the book.  Share a tip, recipe, or answer to my challenge.  If you want to post on your own blog and share the link here, that is fine. Or you can just answer here.  No hoops to jump through! :)


Jessie said...

Hi Julie, Me again! I love to cook a chicken or turkey, have it for one meal,and then use the leftovers to make either a pot pie or hot chicken/turkey sandwiches.Sometimes we have club sandwiches,too. It's quick, easy and different from just having the roasted meat again. If I'm going to be completely honnest, I've figured out that buying a cooked chicken from Sam's club is cheaper for me than actually buying and cooking a chicken, and so, often times I will buy a cooked chicken,take the meat off the bones and then make a second meal from the leftovers! Happy Cooking!

Amber said...

My husband BBQ's a mean pork butt ... Think shredded pork. It's amazing by itself ... But the leftovers are so versatile ... Add BBQ sauce for pulled pork sandwiches, add green enchilada sauce for a pork chile verde or put it in a taco. Our must have though is rotel soup ... Left over pork (or chicken) heated up in a large stock pot with onion and green pepper, add cumin (couple of really good shakes) ... Cook this for about a minute then add in 32 oz of either chicken or beef broth (chicken broth has a milder flavor) and 2 cans of beans (black, white or red ... Its versatile) with liquid and a can of rotel with liquid. Heat and serve or As a heartier option bring to a boil and you can add in 1/4 cup rice reduce heat and cook for an additional 25 minutes. Serve with crushed tortilla chips, cilantro, sour cream and shredded cheese. Yum!

Amber said...

Here is recipe that I am not sure would be considered LOOP or not. Whenever I make it I have enough leftover for another 1/2 a meal. Make it twice and I have a full meal in the freezer. Black Bean Burritoes - 1 lb Ground Beef, 1 can black beans drained, 1 can rotel with liquid and 4-5 tsp chili powder. Brown ground beef and lightly season, add beans rotel and chili powder. Serve over tortilla (we use taco size) with taco accompaniments. This is a family and friend favorite.