10 Ideas for Best Ever Homemade Cheese Sauce

Have you tried my Best Ever Nacho Cheese Sauce recipe yet? If not, you're truly missing out on goodness. Pure, cheesy goodness. My original recipe calls for using pepper jack and jalapenos to give it a nacho-y flair, but this update omits the jalapeno to make the cheese sauce more versatile.

Best Ever Cheese Sauce
Adapted from The America's Test Kitchen Family Cookbook 3rd Edition: Cookware Rating Edition

-1 3/4 C whole milk (I have used 2% with success, but use a little less than the 1 3/4 C milk stated in the recipe)
-2 TBS cornstarch
-8 oz shredded cheese (I like a combination of cheddar and pepper jack, but you can use any good melting cheese)

1. Bring 1 1/2 C of milk to a high simmer in a large saucepan. Mix the cornstarch and remaining cold milk (1/4 C) together, then stir into the simmering milk on the stove. Continue to cook, whisking often, until thickened, about 2 minutes. (If milk is not warm enough, it will not thicken. But if it's too hot it will scald. Keep an eye on the temp of the milk. Start at medium-high heat and adjust as necessary.)

2. Once thickened, turn off the heat, and stir in the cheese until melted and smooth. Taste and season with salt if desired.

I have been using this recipe for several years, and make if for many, many more things than just nachos. Here are 10 ideas for using this cheese sauce recipe:

• Baked Potato Bar
  

Did you know you can make baked potatoes in the crock pot? You can see my recipe here. Cook up some bacon, steam a little broccoli, and top everything with the the Best Ever Cheese Sauce. Doesn't that look incredible? 

• Macaroni and Cheese
  For a quick and easy comfort food dish, toss Best Ever Cheese Sauce with 8 oz cooked pasta. Serve hot.
• Cheesesteak Topping
  I love a good cheesesteak sandwich. Fill a sandwich roll with thinly sliced cooked steak, sauteed bell peppers, and top with Best Ever Cheese Sauce instead of melted provolone.
• Dipping Sauce for Southwestern Egg Rolls
  I love this Southwestern Egg Roll recipe. It's a great use for leftover chicken. Dip them in the cheese sauce for a decadent finish.
• Hamburger Topping
  Instead of melted cheese on your next burger, top with lettuce, onion, and cheese sauce for a dose of gooey excellence.
• Potluck Chili Dip
  Mix with 1.5 C leftover chili (or one can of your choice), and heat until warm. Use as a dip for tortilla chips.
• Tostada Drizzle
  Tostadas are one of my favorite ways to use leftover meat. (Try with my simple Slow Cooker Carnitas or Slow Cooker Chicken Tacos). Top a tostada shell with Refried Beans (see my slow cooker version here), meat, salsa, and any veggies such as avocado, lettuce, or olives. Drizzle with warm cheese sauce.
• Soft Pretzel Dip
  Who doesn't love cheese sauce with a soft pretzel. This is my favorite recipe for homemade pretzels.
• Sauce for VeggiesGive your dinner a little boost by drizzling your vegetables with Best Ever Cheese Sauce. Broccoli, asparagus, cauliflower, and green beans all love a good drench in cheese!
• Sausage and Pepper SandwichGrill up some Italian sausage, and put into a French roll with some sauteed bell peppers and onions. Pour cheese sauce over the sausage and pepper mixture. 
• Scalloped Potatoes
  Thinly slice russet potatoes and place them in one layer in an 8x8 baking dish. Pour half the cheese sauce over potatoes. Place a second layer of sliced potatoes on top of the first, and pour the other half of the cheese sauce over the top. Bake at 350 for about an hour, until cheese is bubbling and potatoes are soft.

Share this post on Pinterest, then come over to Facebook and tell me your favorite way to use cheese sauce! I'd also love to connect with you on Twitter!

How an $11 Roast Lasted Us 4 Meals...

Over the weekend I made a large pork roast from Costco. It was roughly 4 pounds, and only $11. This meat was going to last us for lunches and dinners the next couple days, without tasting like leftovers. I can't stand eating the same thing everyday, so I had to ensure variety, while maintaining a budget and staying pretty healthy.

Meal 1:
BBQ Pork Sandwiches
Coleslaw
Homemade Baked Beans
After my husband grilled the roast, I chopped 3/4 of the roast and sliced the other 1/4. I used about 1/4 of the chopped meat for the BBQ sandwiches, so we got a bunch of sandwiches out of only a little meat. Coleslaw ingredients and baked bean ingredients are pretty inexpensive as well.

Meal 2:
BBQ Wraps
Fresh Fruit
I added a scoop of leftover pork to a tortilla, along with some baked beans and just enough cheese to keep the tortilla closed (not enough cheese to make a quesadilla), and grilled the tortilla until everything was hot and the cheese was melted. I served with fresh fruit, and BBQ sauce for dipping.

Meal 3:
Cuban Sandwiches
Chips
Fresh Fruit
I picked up a 1/2 lb of quality sliced ham from the deli (less than $5), and some torta rolls from Costco. I layered each roll with some brown mustard, sliced pickles, 2 slices of ham, a slice of cheese, and several slices of pork (this recipe uses the 1/4 of the roast that was sliced instead of chopped). I then grilled the sandwiches until the meat was hot and the cheese was melted. I served with chips and fresh fruit.

Meal 4
Pork Tacos
Cilantro Lime Rice
Simply heat the 1/4 of the roast that remains on the stove, and season with a pinch of chili powder, paprika, salt, and pepper. Serve in warm tortillas with lettuce, tomato, and shredded cheese. Serve with cooked white rice, that has a half a lime's worth of juice and a handful of chopped cilantro stirred in just before serving.

 
All told, I spent about $40 for dinners for the week, since I picked up organic fruit and high quality dairy. The 5th meal was ham and pineapple pizza using the leftover ham from the Cuban Sandwiches.

Join our Facebook Community

Browse all my Family Favorite Recipes

Pin This! 

Leftover Chili Tortilla Pie

I made Chili this week, and wanted something different than my other ideas for leftover chili, so I came up with this Leftover Chili Tortilla Pie. It was SO easy, and so good. Both kids loved it, and so did I. (My husband likes everything.)

Okay folks, this is seriously simple. I'm a little embarrassed at how easy it comes together, but that's what makes it beautiful. (And the Frito topping. That makes it beautiful too.)

Leftover Chili Tortilla Pie
Serves 4-6

-4.5 C leftover chili
-4 flour tortillas
-1.5 C shredded cheddar or Mexican cheese
-1 C crushed Fritos (I buy the organic Trader Joes variety because they're less greasy)
-Lime wedges, Avocado slices, and Sour Cream for serving

1. Start by putting 1/2 C leftover chili on the bottom of a greased 8x8 pan (I had to use a 9x9 since my 8x8 was dirty and handwashing is my nemesis.)

2. Add 2 tortillas (I like the double layer so it doesn't get soggy).

3. Add 2 C of chili on top of the tortillas, and top with 1/2 C shredded cheese.

4. Layer again. 2 tortillas, 2 C chili, 1/2 C shredded cheese.

5. Finish by sprinkling 1 C crushed Fritos on the top.

6. Bake in a 375 degree oven for 20 minutes, until hot and bubbly. Let sit for 5 minutes, cut, and serve with lime wedges, avocado slices, and sour cream.

Like This Recipe? Join my Facebook Community!

Pin This!

Leftovers Done Right...Chicken Pitas

One of my favorite things about summer is grilling. And one of the best parts of grilling is having delicious leftovers!

This Chicken Pita recipe uses leftover chicken to make a simple and light summer meal. Serve with a pasta salad and some fruit for a full meal!

Leftover Chicken Pitas
makes 6 Pitas

-3 C Leftover Shredded Chicken
-1/2 cucumber sliced
-1/4 red onion sliced
-1/2 head romaine lettuce, washed and torn
-1 tomato sliced or chopped
-1 avocado, sliced
-Tzatziki Sauce storebought or homemade (or thin some plain greek yogurt with water and add some minced garlic and some dried dill)
-Feta Cheese
-6 pieces Pita bread or Flatbread

To assemble sandwich, add 1/2 C shredded chicken to center of each pita or flatbread. Top with cucumber, onion, lettuce, tomato, avocado, and feta. Drizzle with Tzatziki or thinned greek yogurt. Serve and enjoy!

What is your favorite way to use leftover chicken? Share your recipes in the comments!

Join our Facebook Community

Pin This!




Browse all my Family Favorite Recipes

Top 10 Posts of 2013

For our family, 2013 was definitely better than 2012 (read a little about our 2012 here), but it was far from perfect. We experienced the joy of Junior getting to hear for the first time, but there is still concerns about what his future will hold. I have learned so much this year...namely contentment in the midst of struggle, and practicing faith instead of fear. Here are my top 10 posts from this year...I look forward to sharing more with you in 2014, and have some fun new series planned.

10. Deep Dish Skillet Pizza

9. Saving Money Eating Organic

8. An Update, An Apology, and Encouragement

7. Living Joyfully...Paradise Hidden

6. My Favorite Things at Trader Joes...Snacks and Chips

5. Make it Or Buy it? Jewelry Cleaner

 4. 8 Non-Food Items You Should Buy at Costco

 3. DIY Travel Lap Tray

2. 8 Frugal Things to Do With Eggs

 
1. Junior's Story Part 1, Part 2, Part 3

We'd love for you to join our Facebook Community, and look for us on Pinterest! Thanks for reading, and see you in 2014!

6 Frugal Meal Ideas Using Eggs

Barring an allergy or sensitivity, eggs are a great frugal ingredient that you can use for many different meals. Here are some ideas for saving money on your weekly menu using eggs as an ingredient.

1. "Leftover" Omelets
When I have scraps of vegetables or meat left over I like to make omelets. It only takes a small amount of leftovers to make omelettes, but they are very filling. Serve with a smoothie using any fruit on hand.

2. Fried Rice
I love this recipe for fried rice, for when I have even a little bit of meat leftover from a previous meal.

3. Salad Topper
Add hard boiled eggs to a salad, for a protein boost that will help fill you up. Try it on spinach salad or Caesar Salad.

4. Breakfast Burritos
Scramble eggs with a little bit of chili powder and garlic powder. Fill a tortilla with eggs, cheese, salsa, and bacon if desired. Serve with fruit or roasted potatoes.

5. Breakfast Scramble
I'll make breakfast scrambles when I have a little bit of veggies leftover but don't feel like making omelettes. Scramble eggs with chopped vegetables, such as bell peppers, mushrooms, potatoes and spinach. Serve with toast.

6. Egg Sandwiches 
For a quick and filling meal, scramble up two eggs, and place on a slice of toast. Top with cheese and broil until cheese is melted. Top with another slice of toast. 

Browse my other family favorite recipes here

Join our Facebook Community

Saving Money...Eating Organic

With the official start of summer coming up later this week, many people are looking forward to eating lighter, healthier meals full of fresh produce that remind us of warm weather and summer nights.

One of the most popular healthy trends right now is eating organically. Organic foods are free of typical pesticides and genetically modified organisms, but are often significantly more expensive than their conventionally grown counterparts. Is it possible to eat organically without breaking the bank?

1. Prioritize
-Research foods that are most likely to contain pesticides or be genetically modified. Consider purchasing organic for the major offenders, while purchasing conventionally for other foods. For example, I rarely purchase organic bananas, because the peel protects the fruit itself from pesticides. Eating organically doesn't have to be all or nothing. Save in some areas, while splurging in others.

2. Consider Homegrown
-Even if you have a small yard (like us), you can still grow your own food. We grow strawberries in pots, and have dwarf citrus trees that require little space. Our dwarf tangerine tree is about 3 feet tall and a foot wide at the base, but yields around 100 tangerines a year!

-However, homegrown doesn't have to mean you grow something yourself. Research local organic farms and sign up for a CSA basket. You are at the mercy of what's in season, but you'll probably get a great selection of organic produce for much less than purchasing at the grocery store.

3. Stretch Meat
-As with conventionally grown items, you'll get more bang for your buck if you use meat as a side with produce as the star of the meal. Read my top 5 tips for stretching meat here. I have found the best deals in my area for organic chicken and ground beef at Costco, but if you have local farms, you could buy a side of beef and split with a friend or store in the freezer.

Join our Facebook Community 

5 Ideas for Spaghetti Noodles

Chicken Stir Fry with Spaghetti Noodles and Naan

Spaghetti seems to be the workhorse of the pantry. It's 4:58pm. Your husband will be home in a half hour, and the kids are whining incessantly asking for food. You totally forgot to defrost meat for dinner. What do you do? In my house, this means Spaghetti Night!

Spaghetti is great, but I like options and variety, so here are my top 5 ways to use spaghetti noodles.

1. Stir Fry
-Usually, we serve rice with our stir fry fixins. But, using spaghetti noodles instead makes for a great stir fry dish. Simply stir fry up your favorite veggies and proteins, and toss (including any extra sauce) with spaghetti noodles and serve.

2. Chicken Noodle Soup
-Egg noodles are the traditional noodle of choice for chicken soup, but broken spaghetti noodles are delicious as well (just ask Campbells!).

3. Chili Spaghetti
-If you have leftover chili sitting around (or in the freezer), top spaghetti with chili, cheese, and sour cream for a not-so-authentic Cincinnati Chili variation.

4. Pasta Salad
-For a light summery main course, break spaghetti noodles in half, cook until al dente and rinse to stop the cooking process. Drain well and toss with salad dressing, and veggies such as peppers, spinach, tomatoes, and olives. Add some cheese (such as feta) and some chicken if you'd like, let chill for a couple hours, and serve!

5. Spaghetti Sandwiches
-Whenever I make spaghetti with salad and garlic bread, I inevitably end up making a sandwich out of my meal. Why? I have no idea. But, it's delicious. Just toss some spaghetti noodles with warm sauce, stuff into toasted rolls, top with parmesan and mozzarella cheese and lettuce, and drizzle ranch over the whole thing.

One last idea--Freeze Them!
This isn't a recipe, but it's good to know that spaghetti noodles can be frozen for next time. Perhaps whip up a batch of my favorite freezer friendly meatballs, or some of my famous pesto.

Browse all my family favorite recipes here

Come be a member of our Facebook Community!

10 Ideas for Delicious Smoothies

So half the country probably thinks I'm crazy for posting something about smoothies in February, but in my defense, it's 71 degrees outside right now, with next week hitting the mid-80s. Welcome to San Diego, friends! (The mid-80s thing is a little excessive, I must admit, but I don't control the weather apparently.)

I love making smoothies. Usually, at least once a week, I'll take all the leftover fruit from the week, or whatever frozen fruit I have handy, and throw it in the blender. My 4 year old will eat, rather drink, at least two servings. She doesn't even realize it's healthy!

I always use coconut milk, just because cow's milk makes my tummy wonky, but feel free to use any kind of milk you enjoy most! You can even omit the milk and use yogurt or ice cream for a slightly thicker smoothie. If your smoothie is too thin, add a few ice cubes and blend again.

Here are some of my favorite combinations. Feel free to mix and match! Do you have a favorite smoothie combination? Share it in the comments!

1. The Hawaiian
Coconut milk, pineapple juice, pineapple, strawberries, banana, shredded coconut.

2. Banana Berry
Milk, berry juice (mixed berry or any berry), strawberries, blueberries, raspberries, (or a frozen berry mix), banana, honey.

3. Blue Green Dream
Blueberry juice, blueberry yogurt, blueberries, spinach, honey.

4. Citrus Boost
Orange sherbet, orange juice, tangerine juice, honey.

5. Peaches N Cream
Milk, peach yogurt, orange juice, peaches, banana, honey.

6. Leftover Fridge
Milk, apple juice, cantaloupe, grapes, strawberries, banana, blueberries.

7. Berry Delicious
Milk, strawberry yogurt, strawberries, raspberries, blueberries, blackberries, cinnamon (just a dash)

8. Apple of my Eye
Milk, apple juice, chopped apples, blueberries, bananas.   

9. Caribbean Splash
Coconut milk, pineapple juice, orange sherbet, mango, banana, pineapple.

10. Protein Package
Almond milk, vanilla Greek yogurt, quick oats, strawberries, bananas.   

Browse all my family's favorite recipes HERE

Join the Save Money, Live Joyfully Facebook Community

Weekly Menu: Repurposing Leftovers

One of my goals at the beginning of this year was to try and eliminate as much food waste as possible. Sadly, I was tossing way too many leftovers and "what am I going to do with this?" ingredients. As a result, the last few weeks I have been trying to purchase only fresh produce during the week, and using up freezer and pantry items.

It's a bit of a daunting task to try and use everything to the point that we are not throwing anything away, but I think we've made good progress. I got 5 meals out of two whole roasted chickens a couple weeks ago!

Here is our menu for this week:

Sunday-Spaghetti and Meatballs, Green Salad, Ciabatta Bread
-I used my last batch of homemade meatballs from the freezer. (I freeze them in one meal increments). I look forward to cleaning out the freezer a little more so I can make another big batch soon!

Monday-Taco Bar, Green Salad, Black Beans
-I'm using up the rest of the lettuce I purchased this week on the salad and also chopped up for taco toppers. I also made a double batch of my black bean recipe for tomorrow.

Tuesday and Wednesday-Black Bean Soup, Warm Tortillas
-I'm using a bunch of black beans for this soup. It's very inexpensive and looks wonderful. I'll share the recipe if we enjoy it!

Thursday-Teriyaki Chicken, Grilled Pineapple, White Rice, Green Beans
-This is an easy "go to" meal, as I almost always have chicken and frozen veggies in the freezer, and everything for teriyaki sauce in the pantry (essentially a mix of soy sauce, brown sugar, garlic, cornstarch, and ginger.)

Friday-Pizza and Breadsticks
-We haven't ordered pizza from our favorite local joint in months. So we're treating ourselves this week. I'm very excited! Ham, pineapple and bell pepper is my favorite.

Saturday-Teriyaki Chicken Rice Bowls, Sauteed Veggies
-This should finish up the leftovers for the week, and hopefully clean out the fridge as well. Any additional fruit will go into breakfast smoothies this morning or tomorrow, and any veggies leftover will go into tonight's Rice Bowls.

What's on your menu this week?

Come Join the Save Money Live Joyfully Facebook Community and Browse all my family favorite recipes!

Browse hundreds of meal plans at Menu Plan Monday over at Organizing Junkie.

5 Things to Do With Leftover Chili

Over the weekend I made a big batch of wonderful chili. Typically, I freeze my chili in one meal increments to pull out when I need a quick meal, but this time I decided to see how long I could make the leftovers appealing by using them in different dishes. Here are the top 5 ways I like to use up chili.

1. Chili Cheese Nachos
-I place some tortilla chips on a foil lined sheet, dollop on some chili, and sprinkle cheddar or Mexican cheese over the top. Bake in a 300 degree oven for about 10 minutes, until the chili is warm. You don't want to overcook them...I made that mistake for lunch today and ended up with mushy chips and burned cheese! Serve with salad if you want to be healthy. Serve with nacho cheese if you want to be like me.

2. Chili Topped Baked Potatoes
-This is a simple and inexpensive way to use up that last bit of chili. Cook a scrubbed baking potato at 375 degrees until a knife goes through easily, 45-75 minutes depending on size (potato size can vary quite a bit!) or in the microwave for about 10 minutes. Open, top with chili, green onions, cheese, and sour cream.

3. Chili Tamale Pie
-Use a slotted spoon to place the chunky meat in an 8x8 greased baking dish. Cover with some chili liquid; enough to moisten but not covered or the topping will be soggy. Spread prepared cornbread (mix or homemade) over the top. Bake as cornbread package or recipe instructs. Serve with a green salad.

4. Cincinnati Chili
-So this isn't true Cincinnati Chili which has cloves and cinnamon and no distinguishable large chunks of meat in it's sauce. And my husband has a fear distaste for raw onions, so no onions topping it for us. Since I'm 2,000 miles from Cincy, I figured it okay to take creative license. I apologize to any Ohioans (and retort with "Taco Bell isn't really Mexican food"),  but, chili makes a pretty good topping for spaghetti. Just serve warmed chili over cooked spaghetti. Top with cheese and raw onions if you'd like.

5. Chili Omelets
-Make an omelet with cheddar, green onion, bell peppers, and mushrooms. Ladle warm chili over omelet and serve.  

What is your favorite way to serve leftover chili? Please share!

Browse all our Family Favorite Recipes here

Join the Save Money, Live Joyfully Facebook Community

Freezer Cleanout Week

Every once in a while I put a hold on the grocery budget (except for purchasing fresh produce), and do a freezer and pantry cleanout week. I like to clean things out pretty frequently to ensure I don't lose anything (hello twice baked potatoes from 2009!), and free up space to stock up on more when I see great deals. This time I seemed to have a lot of Italian food in the freezer. Not complaining though! Here's our menu for the week:

Sunday:Minestrone Soup and Garlic Bread
-This is our favorite soup to make, freeze, and eat. I make a ton in the summer with fresh veggies so we have some on hand all winter long.

Monday: Pasta and Meat Sauce, Green Beans, Garlic Bread
-When I make meatballs I like to freeze them in increments of 6. Last time I had 2 meatballs leftover, so I chopped them up, added them to marinara, and made meat sauce. See my 10 ideas for leftover meatballs here.

Tuesday: Breakfast Burritos, Fruit Salad
-I have a pack of bacon and some eggs that expire soon...as well as some bell peppers from the garden that are starting to get soft. I scramble up some eggs, cook up the bacon, saute bell peppers, and stuff in a tortilla with cheese, salsa, and sour cream.

Wednesday: Baked Salmon, Quinoa Pilaf, Steamed Broccoli
-I purchase the big bags of frozen salmon from Costco, as well as their frozen veggies. (Organic veggies fresh frozen for a great price.) I'm due to use the last of the frozen salmon with this meal.

Thursday: Hawaiian Chicken, Grilled Pineapple, Herbed Rice, Green Beans
-Lots of chicken in the freezer...and using one of my favorite canned items: pineapple.

Friday: Stuffed Shells, Green Beans
-I told you there was a lot of Italian food in the freezer! Stuffed shells are kind of a pain to make, so I always make a huge batch so I won't have to make them again for a while.

Saturday: We usually eat out on Saturdays for a late lunch, so Saturday nights are typically leftovers, or something simple like fruit and sandwiches.

Browse all my Family Favorite Recipes Here

Join the Save Money, Live Joyfully Facebook Community

5 Ideas for Pizza Dough...Besides Pizza!

I love my recipe for simple, no rise pizza dough that's ready in 30 minutes, start to finish. But, did you know that this simple dough can be used in a variety of other ways as well? Here are my favorite ways to use pizza dough:

1. Apple Pie Turnovers (photo above)
-Cover 2 C of apples in melted butter, a touch of cinnamon and brown sugar until apples are well coated. Cook over medium heat about 20 minutes, or until apples are soft. Cut 1 recipe pizza dough into 6 equal pieces, roll out to 1/2 inch thick. Wrap apple filling in dough, and fold over. Make an egg wash with one beaten egg and a little water. Brush egg wash on pastry. Bake at 375* until top is golden brown, about 15-20 minutes.

2. Calzones
-Cut one recipe pizza dough recipe into 4 equal pieces and roll out to 1/2 inch thickness. Mix 2 C ricotta cheese with one egg, 1 tsp italian seasoning, and 1 C mozzarella cheese. Add salt and pepper to taste. Add 1/4 of the filling to each piece of dough, and fold over, crimping with a fork to seal. Brush with egg wash. Bake at 425* until brown and baked through, about 15-20 minutes.

3. Piadinas or Salad Wraps
-Check out this recipe for my absolute favorite lunch recipe...a chicken caesar salad wrap. Pizza dough is a wonderful bread for these wraps. Simply cut the pizza dough into 2 equal pieces, and bake at 425* for 8-12 minutes or until golden brown. Wrap salad in crust. 

4. Breadsticks
-Form one recipe dough into 8 equal pieces. Roll into ropes. Bake at 425* for 8-12 minutes until golden brown. Make garlic butter using 1 stick melted butter, 3 cloves of garlic, and 1/2 to 1 tsp of italian seasoning. Mix together. Pull breadsticks out of the oven and brush with melted garlic butter.

5. Cinnamon Rolls
-Roll one recipe dough into a rectangle 1/2-1/4 inch thick. Brush entire rectangle with softened (not melted) butter, and sprinkle cinnamon sugar on top (1/2 C sugar to 1 TBS cinnamon). Roll up and cut into equal portions. Bake at 350* until golden brown, about 15-20 minutes. Make quick glaze of powdered sugar, milk and vanilla extract and drizzle over cinnamon rolls.

Browse all my Recipes and Cooking Tips HERE

Come Join the Save Money, Live Joyfully Facebook Community for more tips on better living with what you have!

10 Ideas for Leftover or Frozen Meatballs

I love having meatballs in the freezer because they make for a simple and quick meal. I like to bake my meatballs and freeze them without any sauce, which makes them much more versatile. (As much as I love spaghetti and meatballs, I can't eat it every meal!)

Here are some ideas for using up leftover meatballs.

1. Meatball Sandwiches
-Obviously.

2. Meatball Pizza
-Slice meatballs into thin pieces. Prepare a pizza crust with sauce and cheese, and sprinkle meatball slices on top of cheese. Add other toppings or vegetables of choice (such as onions, bell peppers, olives, etc), and bake at 450* until bubbly and golden brown, about 10-15 minutes.

3. Chili
-Crumble up meatballs and add to your favorite chili recipe instead of the ground beef, onion, garlic mixture. This is especially easy for rushed mornings, to throw into the crock pot.

4. Meatball Soup
-My friend Kerstin gave me the recipe to this awesome and FAST soup in the crock pot.
1 lb leftover or frozen meatballs (I make mine larger, so about 4-5. I cut them into bite size pieces before serving)
1 can Beef Broth (14oz)
1 Cup Water
1 can of Diced Tomatoes w/Basil, Garlic and Oregano (14.5oz), undrained (or 1 can regular diced tomatoes with some italian seasoning sprinkled in)
1 can of Cannellini Beans or Kidney Beans (14oz), drained
1/2 onion chopped
1 C chopped carrots
1/2 C chopped celery
2 C cooked noodles (optional)
Parmesan Cheese to garnish individual servings

Combine all ingredients in crock pot. Cover and cook on low for 8-10 hours
Garnish individual servings with Parmesan Cheese, add noodles to individual bowls if desired, and serve.

5. Meatball Gyros
-Slice heated meatballs and add to warm pita bread. Top with sliced cucumber, sliced onion, lettuce, tomatoes, and tzatziki sauce.


6. Meatball Calzones
-Mix 2 C ricotta cheese with 1 egg, salt and pepper to taste, 1/2 C mozzarella cheese, and several sprinkles of Italian Seasoning. Fold in chopped pieces of meatball. Cut 1 lb pizza dough into 4 equal portions, and roll into squares. Place 1/4 cheese mixture on each square. Fold diagonally and seal edges with a fork. Brush tops with one egg whisked with 2 TBS water. Bake at 450* until golden brown, about 10-15 minutes.


7. Sweet and Sour Meatballs
-Simmer meatballs with store bought or homemade sweet and sour sauce. Serve over rice and garnish with chopped scallions.


8. Lasagna
-Crumble or slice meatballs, use in place of ground beef, onion, garlic mixture in lasagna.

9. BBQ Meatballs
-Simmer meatballs in your favorite BBQ sauce until heated through. Serve over mashed potatoes with coleslaw on the side.

10. Sloppy Joes
-Crumble meatballs and use with your favorite sloppy joe recipe. Our personal favorites: This Rachael Ray recipe on Food Network, and this recipe over on Allrecipes.     


Making a double...or triple...batch of our freezer friendly meatballs doesn't take much more prep work than a single batch, and there are so many options for leftovers. I love having these in the freezer for those "uh oh, what's for dinner?!" weekdays.


What are your favorite ways to use up leftover or frozen meatballs?


Hungry for more? Join the Save Money, Live Joyfully Facebook Community.

Pin This!

Saving Money...Best Ways to Reheat Leftovers

Go ahead. Grimace. Leftover night...the dreaded night where vivid memories of 5th grade Cafeteria Mystery Meat invade your brain as you choke down the last of whatever-that-was that was just pulled from the microwave.

But, take heart! When reheated correctly, leftovers can be just as good...if not better...than the day they were made. Remember this: many restaurants prepare some their food ahead of time and simply reheat the dish when ordered. I'm sure you've never accused a restaurant of serving you leftovers, so why not have the same experience at home?

First, there are some things that just do not reheat well no matter what you do:

• Vegetables
• Most leftover vegetables reheat fine texturally (as long as they're cooked al dente to start with), but the issue here is nutrient loss. Even when serving a meal of leftovers, you should strive to steam or saute your vegetables fresh.
• French Fries
• I've tried everything. Sadly, one of my favorite foods just does not hold itself well to reheating. If you must, you can reheat them in a hot (450 degree) oven for a few minutes, but they will never really taste the same. 
• Fish
• Sorry, call me a fish snob, but reheating fish is at the top of my culinary pet peeve list. One, the smell. Two, the texture. It can become very dry and has that "fish" smell. Wonderful, however, for office practical jokes. Throw in some broccoli as well if you really hate your co-workers.

Luckily, most dishes do reheat well. Here are a few guidelines:

• Rice
• The best way to reheat cooked rice (unless you're cooking Fried Rice), is simply to steam it. Place the rice in a pot's steamer basket with a small amount of water at the bottom of the pot (making sure the water does not touch the rice). Steam for 2-3 minutes or until hot. As long as you don't overcook it, the rice should remain firm and fluffy.
• Pasta
• I like to keep my sauce separate from my pasta when I cook/store it. If I know I will have leftovers, I also cook my pasta al dente, or 1 minute before it's done. It should have a "bite" to it still. If you have plain noodles, take a TBS or two of water and set it to boil in a frying pan or skillet. Add noodles, and cook, stirring often, until pasta is heated through. Ideally, you will have heated up any leftover sauce separately in a saucepan while the pasta was cooking, and you can toss sauce with noodles.
• If your sauce and pasta are already combined, you can reheat it on the stove in a frying pan or skillet, just don't add any extra water, and cook on medium instead of high to avoid burning the sauce. 
• Pizza
• I love love love cold pizza. I'm not one who likes savory breakfasts, but I would rather have cold pizza for breakfast than cinnamon rolls. Okay, maybe not. Cinnamon rolls have my heart. And the extra 12 pounds on my thighs. So, that's how I feel about cold pizza. If you truly must reheat your pizza, put it on a pizza stone or pizza crisper (or a baking sheet) and bake it for 450 degrees for about 5-10 minutes or until hot. 
• Soups
• Reheat soups in a saucepan over medium-low heat until warm. If your soup is served with pasta or noodles, try to keep the noodles separate and throw in at the last minute. You don't want to overcook the noodles, or you will end up with a soggy mess that absorbs too much liquid from your soup.
• Steak, Chicken, Pork, Casseroles
•  As I mentioned, many restaurants will cook their meals ahead of time, only to reheat them when you order. Since the food is already cooked, they want to reheat the food without recooking it. This requires a hot oven and a short amount of time. Steaks, chicken (pieces, not whole), pork (pieces not a roast), and casseroles can be reheated on a cookie sheet in a 450-475 degree oven. Meat will take around 3-5 minutes, and casseroles will take around 10 minutes. This high heat method ensures you are not recooking the food (which results in that leftovery, soggy leftover stereotype), merely reheating it.
• Shredded Meats
• Shredded meats can dry out very quickly, so you want to make sure to retain some moisture. Shredded chicken or beef can be heated in a frying pan or skillet with a small amount of either water or broth/stock.
• Mashed Potatoes
• Reheat mashed potatoes in a saucepan over medium-low heat. You may need to add more milk to ensure a creamy consistency. Stir often until warm.

NOTE: Make sure to reheat all leftovers to 160 degrees to ensure food safety.

You can reheat most leftovers to keep the integrity of their original state. By learning the best way to reheat meals, leftover night becomes more exciting, and less of a chore.

Get more tips from our Save Money, Live Joyfully Facebook Community!

Check out all our recipes HERE

5 Ideas for Leftover Black Beans (NO, Not Burritos!)

I made a big batch of my favorite black bean recipe tonight. But, besides the usual quesadillas or burritos, here are a few more ideas for using up your black beans:

1. Enchiladas
• Heat up black beans in a small saucepan. Heat up tortilla on a skillet or in the microwave. Place shredded cheese in the middle of heated tortilla, top with a layer of beans. Roll up, and place in a glass baking pan. Continue process. Top enchiladas with enchilada sauce and more shredded cheese. Bake at 350 degrees for 20 minutes until cheese is bubbly. Top with sliced olives and cilantro. Serve with sour cream. 
2. Black Bean Hummus
• So, I haven't actually tried this recipe for Black Bean Hummus, but it looks good. Serve with pita chips or crunchy veggies.
3. Chicken Tortilla Soup
• This is our favorite chicken tortilla soup recipe. It calls for a can of black beans. Simply sub your homemade beans for the canned.
4. BBQ Ranch Chicken Salad
•  This salad uses leftover chicken AND leftover black beans. It doesn't get easier than that! Plus it's my husband's favorite salad!
5. Mexican Rice Bowls
• This is a take on Chipotle's rice bowls, but my family enjoys the simplicity of it! Make up some white rice, stir in cilantro and the juice of a small lime. Top with black beans, lettuce, salsa, avocado or guacamole, and chicken or beef, if desired. Serve with a green salad.

Hungry for More? Join the Save Money, Live Joyfully Facebook Community.

Leftover Ideas...Corn on the Cob

With Labor Day coming up, corn on the cob is on special at just about every grocery store this week. The lowest price in our area is $0.19/ear, which means I can stock up on corn. I cook the corn in boiling water for around 8 minutes, then cut the kernels off, and freeze in 1 C increments. Each ear gives me about 1/2 C kernels.

Great, now you've got tons of corn. What should you do with it? Here are some ideas:

• Use in BBQ Ranch Chicken Salad
• Use in Southwestern Egg Rolls
• Make a Taco Bowl with Black Beans, Corn, Taco Meat, and Guacamole.
• Make a Corn, Jalapeno and Avocado salsa for topping tacos
• Corn Chowder
• Use in Chicken Tortilla Soup
• Add to Cornbread Mix for delicious cornbread (our family favorite!)
• Add Black Beans and Corn to Cheese Quesadillas
• Corn Pudding
• Use in Shepherd's Pie
• Add to Chili
• Add to your favorite Stir Fry

What are your favorite ideas for leftover corn?

Hungry for more? Join the Save Money, Live Joyfully Facebook Community!

Cook Once, Eat Twice-Buffalo Chicken

One of my husband's favorite meals is Buffalo Chicken Sandwiches. While he loves the leftovers as is, I prefer to turn the leftovers into another meal--Buffalo Chicken Pizza

Day 1-Buffalo Chicken Sandwiches

• 2 lb boneless skinless chicken breasts, cut into 1 inch pieces
• 1.5 tsp paprika
• 1.5 tsp chili powder
• salt and pepper to taste
• Olive Oil
• 6 TBS butter
• 2/3 C Frank's Red Hot
• Blue Cheese Dressing (refrigerated brands most recommended, such as Bob's Big Boy, Litehouse, or Marie Callenders.) 
• Lettuce 
• Scallions, chopped
• 4 Rolls, split
  
  • Sprinkle paprika, chili powder, salt, and pepper on chicken. In a pan, heat olive oil, and cook chicken until cooked through. 
  • In a medium sauce pot, melt butter, and add Frank's Red Hot. Stir to combine. Add cooked chicken, and stir until chicken is thoroughly coated.
  • To assemble sandwiches, slather Blue Cheese Dressing on rolls, then add the lettuce, chicken, and top with scallions. Serve with Carrot and Celery Sticks.

Day 2-Buffalo Chicken Pizza

• 1 lb Pizza Dough, homemade or store bought
• 1/2 C Blue Cheese Dressing (refrigerated brands most recommended)
• 1-1.5 C Leftover Buffalo Chicken 
• Scallions for sprinkling on top
• 8 oz. Mozzarella Cheese

• Preheat oven to 425 degrees. 
• Put pizza dough on pizza pan, and stretch to form crust. Put crust in the oven 4-6 minutes until dough is set, but not cooked.
• Put blue cheese dressing on pizza dough, cover with mozzarella cheese, then top with buffalo chicken
• Cook 12-15 minutes, until crust is brown and cheese is bubbly
• Top with scallions, cut and serve.