When a Burrito Becomes a Pizza

On Cinco de Mayo eve, Z and I made these Roasted Veggie and Black Bean Burritos from Aggie's Kitchen (with a few tweaks, based off what we had in our kitchen...including using refried black beans). We washed the burritos down with some Skinny Girl Margaritas (much to Z's dismay).  

Last night, I had a bunch of the roasted veggies leftover (sans beans) - and they were one day away from being past edible. I had picked up some whole wheat pizza crusts at the grocery store over the weekend, and we had some leftover goat cheese in our fridge. With those ingredients, a pizza was born. 

The combination of the spicy roasted veggies with the cool, creamy goat cheese made this a delicious and innovative pizza. I enjoyed a slice alongside a simple green salad. 

I was happy that we got to use these leftover veggies in a creative and successful way!

Are you a fan of leftovers? Why or why not?

Second Helping: Brownies with Rum, Amaretto & Ricotta Swirl

Booze + Chocolate = Happiness.

First off: Happy 2012! I hope you all had a safe and fun New Year's.

And speaking of New Year's...let's talk booze, shall we?

After making butternut squash lasagna for my family's Christmas dinner, I was left with half a tub of ricotta cheese. I took most of last week off, so I had plenty of time to research a few ricotta recipes on the Internet, in hopes of making use of my leftovers. When I stumbled upon this recipe for spiked ricotta brownies - which I had most of the ingredients for - I immediately decided to make my own version of them.

Brownies with Rum, Amaretto & Ricotta Swirl
Yields: One dozen large brownies
Adapted from lifesafeast.blogspot.com
-1 box chocolate fudge brownie mix, prepared via directions on the package
-1 cup ricotta cheese
-2 tsp. dark rum
-1 tsp. Amaretto
-3/4 tsp. ground cinnamon
-3 tbsp. unsalted butter, softened to room temperature
-1/3 cup sugar
-1 large egg
-4 tsp. whole wheat flour
-1/2 cup mini semi-sweet chocolate chips

Directions:
1.) In a small bowl (separate from the brownie batter), mix ricotta, rum, Amaretto, cinnamon, butter, sugar, egg and flour. Add chocolate chips to brownie batter.
2.) Pour 2/3 of the brownie batter into a greased 8-inch square brownie pan and spread evenly. Pour the rum-Amaretto-ricotta mixture evenly over the layer of brownie batter. Pour the remaining brownie batter over the ricotta mixture, and carefully spread evenly (try to avoid mixing the ricotta with the brownie batter).
3.) Marble the brownies by cutting through the batter with a sharp knife quickly from side to side (creating a "swirl" design).
4.) Bake the brownies for about 45 minutes in a 350 degree oven (my oven took about 60 minutes to fully bake the brownies - but just check them often). Once a toothpick comes out clean in the center, the brownies are done.

The end result was an incredibly moist, decadent brownie with a very subtle "booze-y" flavor. The ricotta and chocolate chips only helped to make these brownies wonderfully indulgent and rich. You can't go wrong with a brownie mix!

What are you looking forward to in 2012?

Second Helping Springtime Pasta

After our friend Zack made a feast for us (and our omnivorous friends), Z and I were left with quite a bit of leftovers. We hate wasting food, so we incorporated some of the leftover ingredients in a spring pasta dish.

The fresh parmesan, tomatoes, garlic, shallots, onions and mushrooms were all incorporated in this easy, flavorful pasta dish. I roasted the onions and shallots to give them an extra punch of flavor, and we also added some chopped up roasted peppers from Trader Joe's. The sauce was simply some olive oil, fresh lemon juice (also from Zack's leftovers) and salt and black pepper. I also added some crushed red pepper flakes for added heat.

Z and I were both surprised at how flavorful this dish was for how simply it came together. It also felt really good to turn a bunch of leftovers into a new, delicious meal.

Are you a fan of leftovers? Why or why not?

Second Helping Roasted Chickpea Pasta

Earlier this week, I realized I had way too many roasted chickpeas leftover, and I knew I'd get sick of them if I just snacked on them all day. To make use of them, and incorporate them in a new, different recipe, I decided to combine them with pasta.

I had received a bag of tri-colored pasta for Christmas, and decided to boil half of it in some salted water for this meal. In a separate saucepan, I cooked up some chopped onions with some olive oil, until they were translucent and started to brown. I then added some minced garlic, salt, black pepper and oregano to the sauce. After cooking this together for about a minute, I added the chickpeas and a little extra olive oil. When the pasta was just about done, I added a splash of white wine to the sauce and cooked it off for about 30 seconds.

I drained the pasta when it was just past al dente, and added it to the saucepan - which I immediately took off the heat. I stirred everything together, added some grated parmesan, and poured my pasta into a bowl. 

Despite how simple this dish was to make, I can't get over how delicious it was. The combination of the crispy, slightly spicy chickpeas with the soft pasta, all coated in the light and refreshing sauce, was comforting without being overly filling. Now that I'm not eating meat, I also liked how the chickpeas added a tasty protein to this otherwise protein-less dish.

Have you ever combined chickpeas with pasta? Are you a fan?

Second Helping: Chunky Jalapeno & Cilantro Hummus

One of my grocery list staples is hummus. I could eat hummus with a spoon - it's just so creamy, versatile, and chocked full of nutritious, delicious flavors. However, the best thing about hummus is that it's also affordable - especially when you make it at home.

I had picked up 10 hot peppers for $1 from The Neighborhood Farm at the Roslindale Farmers' Market several weeks ago, and finally used them up in various recipes last week. The final recipe that used up the remainder of the peppers was my Chunky Jalapeno & Cilantro Hummus (so, technically, this post should be a Third or Fourth Helping...not Second).

Chunky Jalapeno & Cilantro Hummus

Yields: 6-8 servings 

-1 can chickpeas (which were $0.99 at Stop and Shop last week)

-3 tbsp. extra virgin olive oil (or more, depending on the consistency you desire)

-2 jalapeno peppers, seeded and chopped

-1 teaspoon minced garlic

-1/2 teaspoon dried cilantro

-Salt and black pepper to taste

-Juice of 1/2 lemon 

Directions: Pour chickpeas, jalapeno peppers, garlic, cilantro and lemon juice into a food processor. Add olive oil (1 tablespoon at a time) and pulse until hummus reaches your desired consistency (I like mine a little chunky, so I didn't pulse it until completely smooth). Take lid off food processor and season hummus with salt and pepper as needed; also add more lemon juice if needed. Pulse hummus again to mix in salt and pepper (you may also need to add more olive oil as you pulse the ingredients together). Serve with sturdy pita chips.

This was one flavorful bowl of hummus, and I loved how a few whole chickpeas were still present throughout. Although I made this last week, I still have some leftover hummus in my fridge - the stuff lasts a good 1 to 2 weeks, I'd say, and can easily be used for dipping, on sandwiches, or even on flatbreads. 

Bonus: The price of this recipe in its entirety was under $2. Please hold your applause. 

Do you make your own hummus at home? What's your favorite flavor combination?

Second Helping Cheesy Corn Tortilla Pizzas

I am literally sticking to my couch from humidity as I type this. Probably way too much information for most of you, but the fact is, it's hot in Boston tonight. Only me and a few other, hungry wack-jobs would turn on their stoves on a night like this. But that's exactly what I did.

I'm leaving for Italy in less than five weeks, so it's really crunch time for saving every extra dollar I can. So, over the next few weeks, expect to see a lot of out-of-the-pantry recipes like this one.

Since it was so hot tonight, I wanted a quick yet delicious dinner. I had whole wheat tortillas leftover from last week's Tofu and Black Bean Quesadillas, I had corn in the freezer, and I always have cheese and a jar of sliced jalapenos in the fridge. I decided to throw them all together and made some Cheesy Corn Tortilla Pizzas.

Cheesy Corn Tortilla Pizzas

Yields: 2 servings

-2 whole wheat tortillas

-2 cups of corn

-10-12 jalapeno slices

-1 1/2-2 cups shredded cheddar cheese

-1 tbsp. olive oil (plus a little extra for the tortillas and cookie sheet)

-Chili powder

-Cumin

-Cilantro

-Salt and black pepper, to taste

-Squirt of fresh lime juice

Directions: Preheat oven to 350*. On the stove top, heat up 1 tablespoon olive oil in a saute pan on low heat. Add corn, and season with chili powder, cumin, cilantro, salt and pepper. Once mixed and slightly heated, take off burner and squirt some lime juice over the corn.
Place both tortillas on a greased cookie sheet (I just rubbed some olive oil on the sheet), and brush a tiny bit of olive oil on each tortilla, to help them brown in the oven. Coat each tortilla with the shredded cheddar cheese, and pour equal amounts of the seasoned corn on top of the cheese layers. Place 5 to 6 jalapeno slices on each "pizza," and pop the sheet in the oven. Let the pizzas bake for 10 to 12 minutes, or until cheese is melted and the edges of the tortillas are lightly browned and crispy.

The end result was a light, cheesy, slightly spicy dish that was perfect for a hot, humid evening. I loved how crispy the tortilla got in the oven, and how well the buttery, well seasoned corn complemented the richness of the cheddar. This was a fantastic use of leftovers.

Are you a fan of leftovers? Why or why not?

Second Helping Eggplant Chips with Spicy Aioli

Last week, Z and I made an easy dinner of roasted vegetables with toasted naan. I had a ginormous zucchini from a friend's farm that I needed to use up, so we chopped and roasted that along with half of a large eggplant and some green pepper. We added some curry, cayenne, parsley, salt and pepper to the vegetables, slathered them with olive oil, and let them roast away. Simple, delicious, and extra spicy.

The only issue was that I was left with half of an eggplant - that was rapidly going bad. The next evening, I vowed to use up the remaining eggplant, and made a variation of several eggplant fries recipes I came across. In the end, I came out with eggplant chips - with some very untraditional aioli for dipping.

Eggplant Chips with Spicy Aioli 
Serves: 4 (about 5 chips each)

Eggplant Chips:
-1/2 of a large eggplant (or 1 small eggplant)
-1 cup milk
-3/4 cup whole wheat flour
-Chili powder
-Salt and black pepper, to taste
-Olive oil

Directions: Cut eggplant into 1/2-inch thick, "half moon" slices (if using a whole, small eggplant, cut eggplant lengthwise, then slice into "half moons"). Pour milk into a shallow dish; mix whole wheat flour, chili powder, salt and pepper in a separate shallow dish. Dip each slice of eggplant into the milk, and then coat each side of eggplant in flour mixture. In a saucepan, pour 1-inch thick layer of olive oil; heat to medium/high temperature. Once hot, add eggplant slices (be sure not to overcrowd the pan). Let eggplant slices brown on each side (about 2 to 3 minutes on each side), and then drain on paper towel-covered plate. Sprinkle with some additional salt as soon as the eggplant slice comes off the pan.

Spicy Aioli:
-2 tbsp. mayonnaise
-Squirt of lime juice (use lemon if you have it)
-1-2 generous shakes of Tabasco sauce
-Salt and black pepper, to taste

Directions: Mix above ingredients together in a small bowl, and let sit, covered, in refrigerator until serving time.

These eggplant chips were seriously addicting. Perfectly crunchy on the outside, and the intense seasonings on the chips worked beautifully with the cool, creamy aioli sauce. Next time, though, I will be sure to use less salt on the chips (I went a little crazy), and I will definitely use lemon juice in the aioli - all I had was lime juice at the time.

How have you made use of leftover produce lately?

Second Helping: Curry Chicken with Red Pepper and Basil

My Curry Chicken Naan "Wraps" came out incredibly delicious, but, if you know me, you know I don't do leftovers more than two nights in a row. It just doesn't happen - my taste buds get bored too easily.

I had purchased a four pack of thin sliced chicken breasts, and only used two for the wraps. Since I had some naan leftover, I decided to season and cook the chicken the exact same way I did here (except I only baked the chicken in the oven for 5-6 minutes). While the chicken baked, I heated up some leftover, chopped red pepper in 2 tbsp. olive oil in a saute pan on low to medium heat, to make the peppers soft. I seasoned them lightly with salt and black pepper.

Once the chicken was done and cooled slightly, I cut both breasts into bite-sized chunks. I turned the peppers down to almost a simmer, and add the chicken. To give the dish a little extra heat, I added a few more dashes of the curry powder, crushed red pepper and cumin. I also had a ton of fresh basil from Wilson Farm in Lexington, so I chopped about 5 to 6 leaves of the basil and added them to the pan. I stirred everything together, and then added a few generous dollops of the leftover plain Greek yogurt.

After perusing some recipes online for curry chicken with basil, I noticed most of the recipes called for coconut milk, or something creamy. Since I had the yogurt, I thought it would be a good substitute for the "creamy" portion, and help keep the chicken and vegetables moist (which, thankfully, it did).

I had some chopped cucumber leftover from the tzatziki, too, so I added that to the top of each bowl as a garnish. The cucumber wasn't necessary, so don't bother adding it if you don't have any on hand.

I heated up the rest of the naan in the oven at 400* for 2 to 3 minutes, and used it to scoop up the creamy, spicy, fragrant chicken mixture. The red peppers still had some snap to them, which was a welcome texture with the moist chicken. The yogurt also helped to calm down the heat from the spices, without making it a flavorless dish.

What "Second Helping" recipes have you made recently?

Second Helping: Local Grape Tomato Tart with Goat Cheese & Onions

This week's Second Helping recipe is a little...backwards, let's say. I use the term "backwards" because the first part of this recipe can't be shown quite yet. I used grape tomatoes from Bart's Farm Stand in Leominster (which I picked up at the Waltham Farmer's Market this past weekend) for both recipes, and the original dish will be featured on Local in Season very soon. The Second Helping, however, can be shared here today - and I am definitely eager to share this one with you guys.

Local yellow grape tomatoes meet goat cheese, caramelized onions and pie crust. All cooked into one bubbling, elegant dish. Oh yeah.

When I made this dish, I only had a sparing amount of leftovers available, so I could only make the dish for one. However, you can obviously easily double or quadruple this dish if needed. Or, if you're home alone for the evening and want a different, simple, fancier dish for dinner - make this.

Local Grape Tomato Tart with Goat Cheese & Onions
Yields: 1 serving

-1/4 cup red onion, diced
-1/8 heaping cup yellow grape tomatoes, halved
-1/8 cup goat cheese
-1/2 tsp. butter
-2 tbsp. extra virgin olive oil
-Frozen pie crust, thawed
-Salt and pepper to taste

Directions: Use a paper towel to rub butter on the bottom and sides of a ramekin (I also used a sprinkle of flour). Cut a large circle out of pie crust (I used a water glass), and place in a medium-sized ramekin. Press into bottom and sides of ramekin; use extra pie crust if needed. Poke small holes in bottom and sides of crust with a fork. Place ramekin on a cookie sheet, and put into oven at 375* for 15-20 minutes, or until crust is golden brown. While crust is baking, heat 2 tbsp. extra virgin olive oil at medium to low heat in a saute pan. Add diced onions and season with some salt and pepper. Cook onions in oil for 10 to 15 minutes, or until onions are translucent and slightly browned.

When crust is done baking, take out of the oven and put the oven on broil. Pour onions into the bottom of the crust. Add most of the goat cheese, and top off with tomatoes and a little extra goat cheese. Sprinkle with a little salt and pepper. Place back into oven on top rack for 3-4 minutes. Let cool for 2-3 minutes before eating.

The slightly roasted tomatoes were incredibly juicy and full of flavor. The sweetness from the onion and tomatoes worked beautifully with the tartness of the goat cheese. The crust also added a necessary, crispy texture to the dish. I will definitely be making this one again.

How have you incorporated locally-grown foods in your cooking lately?

Second Helping: Avocado-Corn Salsa

Original Recipe
My nephew, Ryder, means the world to me, so when he turned 3 last weekend, I was eager to celebrate. His party had a Toy Story 3 theme, equipped with blue cupcakes (to resemble Buzz Lightyear) and not so Toy Story-themed Avocado-Corn Salsa, made by me.

Although the cupcakes were a big hit that day (Ryder alone ate four or five), the Avocado-Corn Salsa was also pretty popular. Being a hot, humid day, the salsa was a crisp, cold and refreshing treat.

I originally found this magazine on Food & Wine's website, but I made some alterations, per usual (mainly to save some money). For instance, the original recipe called for one ear of corn, husked, and I just used a bag of frozen corn. I also doubled the recipe so it would serve at least eight people (which it did...although there wasn't a drop left by the end of the party).

Avocado-Corn Salsa (The Economical Eater version)

Yields: 8 servings

-2 Hass avocados, cut into 1/4-inch dice

-4 to 5 tbsp. lime juice (I used bottled; feel free to use fresh if you have limes on hand)

-2 tomatoes - halved, seeded and cut into 1/4-inch dice

-1 bag frozen corn

-1/4 cup diced red onion 

-7-8 jarred jalapeno slices, diced

-1 tbsp. dried cilantro

-Salt and pepper to taste

Directions: In a bowl, mix above ingredients together at least 30 minutes before serving time (I usually let it sit overnight in the fridge to allow the flavors to marry). Serve with Tostitos Scoops! Tortilla Chips. 

Second Helping Recipe

Since I only used 1/4 cup red onion, and still had an avocado and some jalapenos on hand, I decided to make myself a spicy, protein-filled breakfast a few days after Ryder's party. I also had a can of black beans in  the pantry, which was calling my name (and could also be very good in the Avocado-Corn Salsa - next time). So, I picked up some Pepper Jack bread from Russo's, and made a satisfying egg sandwich before work.

I simply cooked the onions in some olive oil until they were translucent, and then I added the black beans, 3-4 diced jalapeno slices, chili powder, 1/2 tsp. garlic, salt, pepper, and a squirt of lime juice. For the egg, I scrambled one egg with some milk, salt and pepper, cooked it in some butter, then added the bean mixture. I topped it all off with some cheddar cheese and fresh avocado. 

This sandwich seriously kept me full until well past lunchtime. The fresh bread and spicy kick from the beans helped to make this breakfast extra special - and I am so grateful to have leftovers of the bean mixture. Next time, though, I'll just toast or grill the bread, to make it more crispy.

What's your favorite dish to make with avocados? 

Second Helping: Blue and Purple Pizza

After several plane rides, a business trip to Vegas, and a wedding in Long Island last week, my body was shot - and on Monday, I was sick. I spent all of Monday morning stretched out on the couch with the TV remote in my hand - it was blissful, and the rest was just what I needed.

So, when dinner time rolled around, I was feeling almost 100 percent already, but the meal that I ended up making wasn't the best choice visually, as the colors blue and purple were vibrant in this dish. (I never claimed to be normal).

I had half a container of crumbled gorgonzola leftover from last week's Red Wine Burger, so I perused through my cookbooks in hopes of finding a recipe to use my leftover cheese. Finally, in The Frugal Foodie Cookbook, I came across a recipe for Gorgonzola Pizza with Radicchio and Asian Pears. After several revisions, I made a Gorgonzola Pizza with Red Cabbage and Red Wine Pears. And, despite the color combination, it was damn delicious.

Gorgonzola Pizza with Red Cabbage and Red Wine Pears

Yields: 4 servings

-Whole wheat pizza crust (the original recipe called for regular crust; I purchased whole wheat dough at Hannaford for $1.99)

-1/2 head of red cabbage, roughly chopped (or radicchio, if you can find it)

-1 Packham pear, sliced into 1-inch thick pieces ($1.29/lb. at Hannaford; original recipe called for 1 Asian pear)

-1/4 cup red wine (I used Yellow Tail Pinot Noir)

-1/2 5 oz. container of crumbled gorgonzola cheese (the original recipe called for an entire 6 oz. container)

-1 tbsp. olive oil

-1 generous tsp. dried rosemary (the original recipe calls for fresh rosemary leaves - I recommend you use the fresh, if you have them. I only used 1 tsp. here because dried herbs are much more potent in flavor than fresh)

Directions: Put sliced pears in a bowl with red wine, and let set in fridge for at least 30 minutes. On a floured surface, roll out pizza dough to desired thickness. Brush with olive oil. Cover crust with gorgonzola, cabbage, pear slices, and rosemary. Place in 500* oven for 20 minutes.

This pizza was awesome, and really comforting - especially after being away from home for so long. My only gripes are that the pears didn't soak up too much of the wine flavor, and I used a little too much gorgonzola (despite the fact that the original recipe called for a lot more than I used). The intense flavor of the cheese really overpowered the cabbage and the pears. But, I will be making this pizza again - and I highly recommend using the whole wheat crust, for extra flavor and texture.

What's your favorite meal to have/make when you're sick?

First and Second Helping: Buitoni Pasta and Chicken Sausage Sandwiches

A few weeks ago, I was fortunate enough to receive a coupon for a free Buitoni pasta or sauce from the folks at FoodBuzz. I had never tried Buitoni's products before, so I was excited to sample some of their items. In the letter that accompanied the coupon, FoodBuzz recommended I try Buitoni's Quattro Formaggi Agnolotti, which is ravioli filled with imported Grana Padano, Parmesan, Ricotta, Fontina, and garlic.

Quick note: This particular package of Buitoni pasta would have cost me $4.89 if I didn't have the coupon - and it only feeds two people. Personally, I'd normally just buy a box of pasta that can feed 6 or 7 people for less than $4.

Buitoni recommended, for this particular pasta, that a light sauce is best since the pasta itself contains so much flavor. Taking their advice, I made a simple sauce of olive oil, white wine, garlic, Italian seasoning, crushed red pepper, salt and pepper - all cooked up with frozen veggies from the supermarket.

 

This bag of veggies has been my savior for so many meals - it contains red, green and yellow bell peppers, along with onions - all cut up and ready for me to cook/eat! In terms of the pasta dish, the end result was pillow-like ravioli chocked full of all those aforementioned, delicious cheeses - Buitoni was correct when they said the pasta holds a lot of flavor. My summery, white wine sauce was also the perfect accompaniment to the pasta - if the sauce were any heavier, it easily would have been too much, especially with all of the cheeses.

A few days later, I was still dreaming about my white wine sauce, so I used it elsewhere - in my Chicken Sausage & Pepper Sandwiches:

Chicken Sausage & Pepper Sandwiches

Yields: 2 servings

-2 links of sweet Italian-style chicken sausage, fully cooked (I used Al Fresco brand)

-1 cup Birds Eye Stir-fry Vegetables, frozen (as pictured above)

-White wine

-1 tsp. minced garlic

-Italian seasoning

-Salt and pepper

-2 tbsp. olive oil

-Pepper Jack cheese, shredded

-2 bulkie rolls (I used When Pigs Fly brand)

Directions: Brown sausage on all sides in a frying pan with 1 tbsp. olive oil, then take off heat. In a separate saute pan, heat up the other 1 tbsp. olive oil. Add stir fry vegetables, then sprinkle in Italian seasoning, salt and pepper. Cook until veggies are soft, then add garlic. Once garlic is fragrant (about 20 to 30 seconds), add a few splashes of white wine. Slice sausage into 1-inch discs, and place in pan with vegetables. Serve heaping spoonfuls of sausage mixture on each roll, and top with shredded cheese.

This sandwich was seriously awesome. Again, the light oil and wine sauce worked beautifully with the veggies and sausage. This dish was filling, yet easy and light enough to enjoy on a day that's 90 degrees outside.

Have you tried Buitoni's products? Do you think they're worth the extra few bucks? Why or why not?

Second Helping: Pork 'Shepherd's Pie'

Growing up, our Irish & Scottish family's version of Shepherd's Pie consisted of instant mashed potatoes, cream-style corn from a can, and whatever scrambled hamburger was on sale that week at Market Basket. The meals my mother made for us growing up were convenient, affordable, and ginormous - she made enough of everything to feed an army, so we had leftovers for the week (and for the freezer). However, no matter how inexpensive and simple our dinners were, I have fond memories of sitting around the table with my family almost every night, which, in turn, made the meals comforting and delicious.

From my experience growing up, I learned at an early age not to waste food - and not to appreciate three nights in a row of the same leftovers. So, the other night when I was faced with leftover, un-stuffed pork and spinach, I got a little creative - and also managed to make use of a favorite childhood meal.

Pork "Shepherd's Pie"
Yields: 2 servings

-2 pork chops, cooked and seasoned like this
-2 cups spinach
-2/3 cup instant mashed potatoes, cooked
-1 tbsp. olive oil
-Herbs de Provence
-Salt and pepper to taste
-Shredded cheddar cheese

Directions: Heat up olive oil in saute pan. Add spinach and cook over low to medium heat until slightly wilted. Take off heat. Cut pork into 1-inch cubes, and place each cut pork chop on the bottom of two ramakins. Spoon 1 cup spinach into each ramakin, over pork layer. Scoop equal amounts of mashed potatoes (while still slightly warm) over the spinach and pork layers. Sprinkle some shredded cheddar cheese over the top of each, and place both ramakins on a cookie sheet. Cook in 350* oven until cheese is melted (about 5 minutes).

And ta-da! You have pork "Shepherd's Pie."

The end result was a lighter, healthier version of the comforting Shepherd's Pie we had growing up. Although I ate this meal without my family sitting around me at the table, I was fortunate enough to enjoy it with thoughts of them and fond memories of our meals together - and I look forward to our meals to come.

What was your favorite meal growing up? 

Pssssssst...The Economical Eater is on Facebook! Come join the party!

Second Helping: Ricotta Turkey Meatballs with Peppers & Onions

I fell in love with myself after making my "Grown-up" Turkey Sloppy Joes last week. They were so easy to make, but so damn tasty and comforting. However, I only used about half of a green pepper, 1/4 of an onion, a few scoops of tomato sauce, and only half of the ground turkey package in the recipe. To make use of the leftovers, I decided to make turkey meatballs - with a creamy, cheesy addition.

Ricotta Turkey Meatballs with Peppers & Onions

Yields: 4-6 servings

-1/2 package ground turkey 

-1/2 green pepper, diced 

-1/4 cup onion, diced

-1/8 cup Italian bread crumbs

-1 egg

-1 tsp. garlic

-Spoonful of ricotta cheese

-Dried parsley

-Salt and pepper

Directions: Mix egg and ricotta together in a small bowl. Add to larger bowl with turkey, peppers, onions, and garlic. Add bread crumbs, parsley, salt and pepper, and mix well with hands. Rub baking sheet or casserole dish with olive oil (or put down tin foil). Roll turkey mixture into small meatballs, then place on baking sheet. Bake in a 375* oven for 20-25 minutes, or until meatballs are golden brown.

I served my turkey meatballs over whole wheat fettuccine pasta, with leftover Classico's Fire Roasted Tomato & Garlic sauce. Holy deliciousness! The ricotta and egg mixture made the turkey - which can easily dry out - extremely moist and creamy, with a slight hint of the ricotta cheese flavor. Any more ricotta, and the flavor could have easily overpowered the turkey. The frequent chunks of peppers and onions also added a necessary texture to the meat, as well as a wonderful addition of flavor. 

How have you made use of your leftovers in a 'Second Helping' recipe this week?

Second Helping: Spicy Shrimp Lettuce Tacos

Every other Wednesday, I will feature a "second helping" recipe, in an effort to turn leftovers into brand new meals. When I cook, it's usually for only one or two people, so I'm left with four to five nights' worth of leftovers, since most recipes yield about four servings. There's no reason why I/we should be eating the same piece of chicken four nights in a row, when I can turn that same piece of chicken into a brand new meal the next night.

So, when I was faced with leftovers of my Garbage Bowl of Mexican Shrimp & Rice, I was not in the mood for the same dish of it - regardless of how delicious it was the first time around. I had some Boston lettuce on hand, along with some Newman's Own Farmer's Garden Salsa, and went to town on some Spicy Shrimp Lettuce Tacos, with brown rice on the side.

I simply wrapped up the remaining shrimp, rice, avocado, and salsa in a few pieces of Boston lettuce, and heated up the remaining rice as a side dish - and wah-la! A nutritious, simple, economical dinner was served.

As with most "lettuce tacos," the crispy leaves made up for the lack of a tortilla shell, and the cool, spicy shrimp mixed with the rice and slightly spicy salsa made for a refreshing, perfect-for-springtime seafood taco. I was completely satisfied with this dish, not only because of how it tasted, but also because I was able to use up my leftovers in a new, innovative way.