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!