What do I do with these (leftovers)?

This past weekend we had a birthday party for Gina, who turned 5 earlier in the week. She requested meatballs and spaghetti, Italian bread with butter, and veggies with dip. I planned for about 15 adults and 5 kids, but only had about 10 adults and 5 kids. So needless to say there were leftovers. I being the frugal lady that I am (wink wink), can not waste perfectly good food. So I bring forth my inner leftover makeover persona and tonight’s menu is…..

Revamped spaghetti and eggs I have dubbed meatball spaghetti bake, as well as sauteed squash with ragu (Ragu is sauce in Italian). Oh, and I am using my new tablet with this post so double the fun and way easier. OK here we go…..

Meatball spaghetti bake

INGREDIENTS

  • Leftover spaghetti (about 2 1/2 cups)
  • Leftover meatballs (about 10 for small casserole)
  • 5 large eggs
  • Pepperoni (I used about 2 inch piece chopped up into small pieces)
  • 1/2 cup left over cream
  • 1/2 tsp each of dry oregano, salt, fresh grated black pepper, and granulated garlic (you may add more or any other seasons that you like)
  • Scant tsp of baking powder
  • 6 or so pieces of provolone (you can use shredded mozzarella or other cheese that you like)

Preheat your oven to 350 degrees.

You will need a large bowl, place leftover spaghetti in bowl with cream, eggs, seasonings, pepperoni, and baking powder. Mix well and set to side.

Spray your glass casserole dish well (I used a 1.5 quart dish). Next slice your meatballs and then layer them on bottom of dish.

Now pour your egg mixture evenly over meatballs.

Then take your cheese and cover the top. (I had a lot of deli cheese leftover too because my aunt came for visitthis past weekend as well).

Now bake in 350 degree oven for about 35 to 40 minutes or until the center is not jiggly and eggs are cooked.

As you can see the cheese got a little burnt done, but I like it like that AND I did tear up the middle a little to make sure the eggs were fully cooked I prefer hard done eggs.

The top will get done before the middle is set, so you may want to hold off till last 10 minutes or so of baking if you do not like almost burnt cheese (which I do and if you use shredded and a thicker layer it wont’ burn so easily).

Gonna make a side dish too…..

Sauteed Squash

Ingredients

  • left over sliced squash
  • left over sliced or chopped onions
  • 1 – 1.5 tsp each of granulated garlic, dry oregano, salt, and pepper
  • Olive Oil to saute depends on amount of Squash you have, could be tbsp or could be a couple you be the call
  • left over Ragu

This one is super easy….

In skillet large enough to hold the amount of squash and onion you have, heat olive oil to medium heat. Then add in squash and onion, granulated garlic, salt, pepper, and dry oregano.

Stir around well then add your ragu, again stir well incorporate sauce. Cook for 10 to 15 minutes medium low heat till squash and onions soft but not mushy (or if you like mushy your call).  Sorry didn’t get a pic of the final product had hungery people in my house!

And there you have it leftover dinner surprise!!! Well actually not a surprise since you made it, but you know what I mean.

So doing the pictures on my tablet was awesome, loading them into the post not so much (ended up putting pics in on desktop computer). Oh and here are two pics from tablet of the kiddos outside today in the tree.

ENJOY!!!!

 

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3 Comments (+add yours?)

  1. Danny
    Aug 23, 2012 @ 02:48:42

    loved how you used up those leftovers — it looked great!

    Reply

  2. Stephanie
    Aug 23, 2012 @ 14:52:18

    Yum! Love this! We do something similar in my family with leftover pasta. We toss it with the eggs and lots of parm and fry it in a skillet. Believe it or not, its fantastic for breakfast!

    Reply

  3. Lynnda
    Sep 04, 2012 @ 18:16:06

    Teresa, you are doing a great jog. Are you sure that is not you in the tree? The children are growing up too fast or I am getting older! Not Me”

    Reply

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