Meals that make for yummy and abundant leftovers

I make a large flank steak, and use the leftovers for next day suppers and lunches.

The winter is a great time to cook up a huge beef stew, with lots of veggies. If there are too many extras, they can be put in plastic bags and frozen for later.

Curries are better second or third time round.

Lasagna or other baked pastas have good staying power.

I grew up with a large family dinner every Sunday - a mini holiday feast of sorts. We had leftovers for much of the following week. My mother worked so she put a big effort into Sunday dinner, then planned on leftovers to make the week easier. Some of the dinners included baked ham (lots of things you can do with leftover ham), roast chicken, roast beef, roast pork (not sure if you eat pork/ham).

You say you aren't a fan of most soups, but stews can be less complicated and very hearty for the winter months.

They really are! I made a curried mashed sweet potato side that was best on day 3 (just before it disappeared), then used leftover curry paste and coconut milk to make another dish that was also better later on. Will be doing more of that I think.

Stews are a great idea, I don't love soup usually but the heartier the better, and stews are more in the chili category to me.

Well, we are all on the curry bandwagon here. GW put this link on Facebook the other day, I tried it. http://www.nytimes.com/2009/11/25/dining/25mini.html

Holy cow, was it good!

Joe(faked some Naan by crisping a tortilla under the broiler for a minute.)Nation

I realized that I was going to be near the grocery where I could buy pork shoulder today and I thought of your thread.

Pork shoulder is leftover bonanza!

It's a cheap cut of meat and can be awful unless you cook it right though.

Stab it full of holes, marinate* for a minimum of 24 hours, stick it in a dutch oven and put it in the oven at 250 degrees before you go to bed and take it out in the morning, keep the lid on the pot and allow the meat to cool to room temperature.

I don't use a lot of seasoning when marinating so that I can adjust the flavor depending on what I'm doing with the meat. Typically I'll do barbeque, tacos, some kind of Asian inspired thing, sandwiches -- really whatever because the meat is so flexible.

Also, don't soak it with marinade, just rub some olive oil and seasoning on it, and don't put a lot of liquid in the pot when roasting -- just a cup of broth or a bottle of salsa, something like that.

Yum!

Oh yeah -- briskit is another good one only you need to marinate it for about 3 days in lots of liquid and cook for only a few hours.

Ribs - we make them in the crock pot and they are tasty left overs. I know there was mention of pasta dishes - broccoli zita and chicken is great; chicken pot pie - those are some of my favorite left overs.

I must agree about the lasanya (fonetic spelling).

Beef Wellington is even better on the 2nd day.
I put my fine dining group, the O M SIG, into One If By Land, Two If By Sea,
at Christmastime, whose signature dish is Beef Wellington.
Thay r so generous in their portions that u have a lot to take home.

Its like biting into Heaven the next day.





David