Tag Archives: Budgeting

Repurposing… With a Twist!

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Repurposing is quite the buzz word these days. For a couple of reasons, I think. The current state of the economy is forcing many families to do more with less. So we repurpose all sorts of things we have, but do not use for their original purposes. A bookshelf as a shoe rack. An old sewing table for an end table. An entertainment center for a kid’s play kitchen… etc. We’re learning the value of working with what we’ve had, because even in our state of need, we are still very blessed.

So today, I’m going to tell you about repurposing… with a twist.
Ready?

Repurposing Food.
Sounds like a waste, or gross, or something like that, but it can be an oh so tasty way of not allowing food to spoil in your fridge when the price of groceries is skyrocketing higher and higher and higher!

Repurposing no. 1- Taco Meat to Chili

Tacos. Yum. For tacos you might eat: Shredded Taco Pork, Chips, tortillas, cheese, tomatoes, salsa, etc. In our house, we LOVE tacos! But so we don’t get tired of them, I take all the ingredients the next day, toss them in the crock pot with a bunch of kidney beans and some tomato paste and Voila! Chili! It is delicious, uses up the rest of the ingredients, and doesn’t overplay the leftovers!
Recipe for Taco Meat Chili
Ingredients:
Taco meat (whatever you got, this is more for flavor than weight.)
1 can of tomato paste
1-2 diced fresh tomatoes (Whatever you have leftover from tacos!)
3-5 cans of kidney beans, depending on your crock pot size.
Leftover Salsa, whatever is left in the jar, 1/2 or 1/4 of the jar. The more you use, the more kick and flavor it will provide, and the less optional ingredients you will need. If you’ve got enough salsa, you won’t need/want any other ingredients.

Optional (to enhance flavor, if salsa is not plentiful):
2-4 cloves of garlic OR a good sized dash of garlic power
1 onion, diced
1/2 diced green pepper
A handful of rice,
1 cup of sweet corn
1-2 pickled jalepenos, plus juice from jar

Directions:
Put Taco meat with a little bit of water in the crock pot (don’t cover the meat with the water. Think of it as cereal and the water as milk. Use the water accordingly.)
Dump in tomatoes, Salsa, Tomato Paste, Chili beans, and Green Peppers. If you want chili with LOTS of flavor, cut up some onions and garlic cloves and add those in. For kick, use some leftover jalepeno juice from that jar of pickled jalepenos with one or two of the jalepenos. Cayenne Pepper will do in a pinch too.
Set crock pot on High, cook for 2-3 hours. Set to low, let simmer till dinnertime, for a total of roughly 6 hours. A little more or a little less isn’t a big deal. The point is to let the flavors marry. I like to add a little bit of rice or sweet corn during the last hour, just to add a few carbohydrates.

Spaghetti Sauce Pizza
Ingredients:
Leftover Bread, stale is fine. (We’ve been known to use leftover garlic bread from spaghetti dinner the night before.)
1 cup or less of Spaghetti sauce. (We use whatever we’ve got from the night before.)
Cheese (One 8 oz. pack mozzarella.)
BONUS: if you used sausage with your spaghetti and saved a little for tonight’s pizza.
Directions
Cover each slice of bread (or half a roll, or bagel, whatever you’ve got!) with a shallow covering of sauce. Sprinkle on cheese. Bake at 425 for 16 minutes, or until cheese bubbles.

This can apply in many ways, I’ve been known to use leftover beef broth from soup to make onion gravy the next day, or leftover roast chicken bones to make stock and chicken noodle soup. I’ve used leftover mashed potatoes for Shepherd’s pie. There are many ways you can “repurpose” food, you just have to think of your leftovers as ingredients, not meals.

Bon Appetit!

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