Tag Archives: Leftovers

Leftover Spinach Dip Chicken

 

Delicious spinach dip stuffed inside a chicken breast, coated with bread crumbs and baked.  So good!  Definitely try this one if you have leftover spinach dip.  Here is a link to my spinach dip recipe.

 

Ingredients:
2-6 Tablespoons Leftover Spinach Dip
2 Chicken Breasts
1/4 Cup Flour
1 Tablespoon Garlic Powder
Salt and Pepper
1 Egg
1 Tablespoon Milk/Water
1/2 Cup Panko Bread Crumbs

 

Preheat oven to 425°F.  Line a baking sheet with foil and spray with non-stick cooking spray.

 

Cut a slit in the chicken breasts to make room for the stuffing.  Make sure you don’t cut all the way through the chicken breast.  You just want a pocket.

 

Stuff each chicken breast with 2-3 Tablespoons of leftover spinach dip.

 

Set up a breading station with 3 plates.  On the first plate, combine the flour, garlic powder and salt & pepper.  On the second, lightly beat the egg and milk together.  The third plate will have the bread crumbs.

 

Bread your stuffed chicken by dredging in the flour mixture, dipping in the egg mixture and finally coating with the bread crumbs.  Place the coated chicken breasts on the prepared baking sheet.

 

Bake until chicken is cooked through, about 20 minutes.

 

Serves: 2

http://chloestray.com/2011/08/spinach-dip/

Thanksgiving Leftovers: Cottage Pie

Still have a ton of turkey leftovers from Thanksgiving?  Here is an idea of how to use it to make a whole new meal.

Ingredients:
3 Tablespoons butter, divided
1 onion, chopped
Salt & pepper
2 Tablespoons tomato paste
1 lb leftover turkey, chopped
1 teaspoon dried thyme
1 cup chicken stock
2 Tablespoons flour
1 cup water
2 cups frozen mixed veggies (peas, carrots, corn)
¾ lb Russet potatoes, thinly sliced (about 2-3 potatoes)

Preheat oven to 400°F.

Melt 1 Tablespoon butter in a skillet over medium-high heat.  Add the onion and cook until softened, about 3-5 minutes.  Season with salt and pepper.  Stir in the tomato paste and cook for 1 minute.

Add the turkey, thyme and stock.  Bring to a boil, reduce heat slightly and simmer, about 3 minutes.

Sprinkle the flour on top, stir in and cook for 1 minute to let it thicken slightly.  Stir in the water and  frozen veggies.

Pour into a casserole dish and top with the sliced potatoes, overlapping them.  Melt the remaining 2 Tablespoons of butter and drizzle on top of the potatoes.

Bake until potatoes are browned, about 40-45 minutes.  Let cool for 5-10 minutes before serving.

Serves: 4-6