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Well, it’s the day after St. Pat’s Day and if you’ve made a corned beef with all the trimmings you may be the proud holder of “leftovers“.

Now that we‘re empty-nesters, thankfully, we have half of the meat and I deliberately made extras of all the veggies just for days like this:  Thanks to the weather, I hurt.  I hurt REAL BAD.

So, despite my hubby’s hatred of leftovers-that’s what we‘re having.  He just has to take out the pot holding the food and stick into the microwave and heat it up.

Right now, I’m not even able to hold onto my cup of coffee with both hands without wondering if I should have used a straw.  

However, when I have leftovers of this amount and know that hubby will not be happy-here are some creative ways to be a great re-cycling cook:

Get out those tortillas (the ones that are always smart to have ing the fridge!).  Shred up the corned beef, chop up the cabbage and other veggies and combine.  Fill up the tortillas-enchilada style.  Instead of salsa-create a mustard “dressing“.  I do mine by making the usual roue and adding soy/almond milk.  How much you make will depend on how “saucy” you like your enchiladas and how many you‘re making!  Then I add enough whole grained Dijon mustard (again, how much or even what type of mustard is up to you!)
to create a moderately thick sauce.

Put enough sauce in the bottom of your greased casserole to just coat the dish.  Put the enchiladas in and cover with the rest of the sauce.  

As for cheese-well since we‘re allergic I don’t add any, but if you love it-think of this as a “Rueben” and use Swiss!

Bake at 350 for about 20-30 minutes.  After all, everything is cooked and you just want it to be nice and hot!

Serve with a plain side salad.

Other ways to go (that aren’t sandwiches or re-heating):  skip the tortillas and use japanese/chinese wrappers.  Create “Irish egg rolls“.  Of course these are deep-fried, but you can try grilling or baking them.

You can also make rolled tacos with the mixture and grill those-serve with a mustard dipping sauce on the side.  My husband also likes to use horseradish mustard.

Serve over greens as a salad with a honey mustard dressing.

The point is, you don’t have to do what I’m doing tonight-get creative.  Try making a soup with all those leftovers with some veggie or chicken stock!

The list is endless!

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Member Comments

    • 0 votes vote up vote up

      Cynthia Schmidt wrote Mar 18, 2012
    • I’m sorry you‘re hurting Carine. I know that RA is fierce. Your husband will just have to deal with leftovers.

      I wish we had leftovers. I made your corned beef and cabbage recipe with the beer - it was delicious!! But we just ate and ate and ate! It was hard to stop it was so good. Not enough leftovers for dinner so we‘re grilling steak and I’ll take the leftovers to work tomorrow for lunch.

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    • 0 votes vote up vote up

      Tuliplady wrote Mar 18, 2012
    • Soup made with the leftovers is fantastic!  I did that last year at the cafe.  Yummy!

      Sorry you‘re in so much pain.  It’s amazing way weather can wreak havoc with our bodies.

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    • 0 votes vote up vote up

      Carine Nadel wrote Mar 19, 2012
    • walking like Gumby.  Wasn’t happy w/ the idea of hand surgery, but since my thumb has to be forced to bend and th pointer is painful typing, I’m thinking the rheumy, as usual, is right on target.

      still cold here and it stinks.

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    • 0 votes vote up vote up

      Alleykova wrote Mar 20, 2012
    • I usually make corned beef hash with the leftovers for breakfast. Its easy, Just a bag of simply made diced potatoes with onions and fry them according to instructions, Sprinkle a couple dashes of worchester sause, shreaded or cubed corned beef, and a squirt of horseradish sauce on top. Salt and pepper if you like.  

      Hope you feel better.

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