>I mentioned last week that in my effort to simplify my home management processes, I’m trying out theme nights. So far: loving it! When I did my meal planning for this week, I went straight to a specific cook book or section of a cookbook.
Tonight is leftovers. In anticipation of tonight’s theme, I made extra of last night’s chicken parmesan and spaghetti. The plan was to repurpose it into a modified spaghetti pie. Which would be perfect except for the annoyingly unplanned desicion of ArmyMan to take ALL of the leftovers to work today.
Seriously. A meal’s worth (for two and a toddler). And I bet he finishes it. He’s a growing boy, right?
So instead, I rummaged around the fridge and freezer and found half of a leftover roast beef that I needed to use. I normally wouldn’t make another beef stew two days after making Crockpot Beef Stew (which I posted yesterday but had made on Tuesday).
But, it’s leftover day and I have beef and veggies to use up!
1 onion, chopped
Approx 3 cups any leftover/misc veggies
3 c (or whatever you have) leftover beef, cubed
4 cups beef stock
2 cans diced tomatoes
1 tbsp olive oil
1 tbsp dried oregano
1 tbsp dried basil
- Saute onion in olive oil over medium heat.
- Add veggies, beef stock, tomatoes and seasonings and mix well.
- Simmer over medium low heat for a couple hours- this one that gets better with a little time.
( I used potatoes, green beans, carrots, and half a head of cabbage)