FN Planned - Overs

Planned overs are delicious, fast and not a cop out! It’s a name we came up with to make multiple dinners out of a roasted chicken, a roast beef, ham or vegetables! By planning to roast the food ahead of time you save time and money by using what you already have prepared. This can be a planned start for a delicious, inexpensive, quick dinner. This plan will work great if you are cooking for one or two people or a family!

Roast Chicken Planned-Overs

Serves 4 Time: 2 hours, including roasting time Prepare roast chicken One 4-5 lb. whole roasting chicken

1. Remove package containing neck and liver etc. from the cavity. Rinse cavity thoroughly with cold water. Pat chicken dry.
2. Place on a rack in a roasting pan. Tent the chicken lightly with foil to prevent spattering the oven.
3. Roast at 425° (20–25 min. per pound). It is done when a meat thermometer placed into the center of the thigh muscle reads 180°.
4. Remove from oven and let rest about 15 min. before carving.
5. Carve the bird completely: remove breast skin. Slice off legs, thighs, wings. Slice breast meat for serving. Remove all the meat from the carcass while it is warm. You will have plenty of meat to use for other meals. Additionally, you may keep the carcass to use for making fresh chicken soup or freeze it to eat later.

Planned-Over #1 Chicken, Butterfly Pasta, Broccoli, and Black Olives Serves 4 Time: 20 minutes Butterfly, penne or fusilli pasta (Save 2 cups additional cooked pasta from another previously cooked pasta dish to use as a Planned-Over) Broccoli florets ( Save 1 cup extra cooked broccoli florets from a previous dish to use as a Planned-Over) 1 cup chicken pieces (Saved from a previously roasted whole chicken. Cooked chicken can be kept in the fridge for up to 3 days) 2 Tablespoons olive oil 1 red bell pepper, sliced into thin strips ¼ cup black olives, sliced Salt & pepper to taste Parmesan cheese, grated

1. In a 10-12” frying pan over medium/high heat, add olive oil. Add red pepper strips and cook until soft. Add cooked chicken pieces, cooked broccoli florets, cooked pasta and olives to hot oil. Stir until all are heated through. Salt & pepper to taste.
2. Toss together with additional olive oil if needed and grated cheese.

Serve with: Tossed salad; Food Nanny Bruschetta. Variations: Use your favorite Creamy White or Tomato Marinara sauce. Sauté fresh zucchini in place of broccoli. Planned-Over #2 Chicken Burritos Serves 4 Time: 20 minutes 1 Tbsp. olive oil 1 small onion, diced ½ cup red bell pepper, chopped ½ cup green bell pepper, chopped 1-15.5 oz. can red kidney beans 1 cup cooked chicken pieces (Saved from a previously roasted whole chicken. Cooked chicken can be kept in the fridge for up to 3 days) 1-10 oz. can enchilada sauce; or 1-8 oz. can tomato sauce with ¼ teaspoon ancho chili powder added 1 cup cheddar cheese, shredded 4 flour tortillas, warmed

1. Add olive oil to a 10” frying pan and heat over medium heat. Sauté onion, red and green peppers. Add beans and chicken pieces and stir until warm. Add enchilada or tomato sauce and heat through.
2. Place ½ cup meat filling on the side of a tortilla, add ¼ cup shredded cheese
3. Fold up tortilla end, roll up and place on plate

Serve with: Fresh tossed salad; fruit salad; or fresh fruit. Planned-Over #3 Chicken Noodle Soup with Vegetables Serves 4 Time: 40 minutes Plan ahead: Cook the chicken carcass Chicken carcass Large yellow onion, thinly sliced Salt and pepper, to taste

1. Place the carcass in a large stock pot. You may have to break the breast away from the legs to make it fit. Cover with water. Add salt, pepper and onion. Bring to a boil and simmer for about 45 min. Cool.
2. When cool, drain and save the liquid. Strain out the carcass meat and add to the liquid. Discard the onion, skin and bones. The soup broth can be frozen and used a base for making soup in the future or you can finish the soup preparation.

Complete Chicken Soup preparation ½ cup celery, chopped ½ cup yellow onion, thinly sliced 1 cup carrots, sliced ½ inch thick 1 cup green beans (fresh or canned) 1 cup canned corn 1½ cup spiral, butterfly or rotini pasta; or cooked leftover pasta to be used for Planned-Overs. Salt & pepper to taste Assemble the soup

1. To the soup broth add all vegetables and simmer for 20 min.
2. Add pasta and simmer until pasta is cooked (or warmed) and vegetables are tender

Serve with: Food Nanny Rolls; fresh strawberries or peaches in season; Caesar Salad. Variations: Add other favorite seasonal vegetables including, spinach, chard, summer squash. Planned-Over #4 Food Nanny Almond-Topped Chicken Casserole Start with your cooked chicken from earlier this week.! Planned-Over #5 Food Nanny Chicken Rice Broccoli Casserole Step #1 is already done – your chicken is already to go! Planned-Over #6 Food Nanny Pot Pie Skip Step #2, cooking the chicken. It’s already done! If you are really in a hurry, pick up 2 ready-made pie shells from the grocer in advance. Planned-Over #7 Food Nanny chicken & Black Bean Soup Skip Step #1, cooking the chicken. Add the garlic and you’re on to Step #2

Roast Beef Planned-Overs

Preheat oven to 400 degrees 3 -pound beef rump, round or shoulder roast 1 Tablespoon olive oil 3 teaspoons Fleur de Sel or French Gray Salt 2 ½ teaspoons ground black pepper ½ Tablespoon dried rosemary 1 teaspoon dried thyme

1. Coat the Beef well with the Olive Oil.
2. Mix the Salt, pepper, rosemary and thyme together in a small bowl. Pat the spices with your fingers evenly all over the oiled roast
3. Heat a Dutch Oven or Cast-Iron Skillet over medium heat on top of stove. Sear the beef on all sides.
4. Place the beef in the pan in the hot oven and roast the beef 15 minutes per pound for rare, and 20 minutes per pound for medium.
5. When the meat is done remove the roast to a platter and let it rest covered with foil at least 15 minutes before you cut into it.

At this point you can serve it with any sides you choose or cover with plastic wrap and put in the refrigerator for up to 5 days and use in various recipes. Planned -Over #1 French Dip Sandwiches, on the FN Website Planned-Over #2 Pot Pie, Use Chicken Pot Pie recipe Book 1, just substitute Beef and beef Granules. Planned-Over #3 Beef Stew, Book 1. Skip the first step in recipe. Planned-Over #4 Beef Stroganoff, Book 1, skip the first line in #2. Planned-Over #5 Shredded Beef Tacos, instead of Chicken book 1 Beef Enchilada Supper, in place of hamburger, Book 2

Roast Ham Planned-Overs

To Roast a Fresh Ham Fresh Ham is a pork butt or shoulder roast that has been smoked but not cooked. Fresh Ham would be labeled “Cook before Eating.” For a 5-7 lb. ham, allow 18-20 minutes per pound. For a shank or butt 3-4 lb. ham allow 35 minutes per pound. Place ham on a rack in shallow pan, uncovered. In all cases, use a thermometer: cook until the internal temperature reaches 160°. Time: approx. 2 hrs. & 15 minutes depending on weight. To Roast a Pre-Cooked Ham Pre-cooked hams are labeled “Fully Cooked” or “Ready to Eat”. For a whole ham allow 15 – 18 minutes per lb. For a half ham allow 18 – 24 minutes per pound. Place ham on a rack in shallow pan, uncovered. The ham will be ready when the internal temperature reaches 140°. Planned-Over #1 Food Nanny Cheesy Scalloped Potato with Corn, and Ham Casserole Start with your left-over baked ham. Planned-Over #2 Food Nanny Mexican Black Bean Soup Skip Step 1, and substitute bite-sized chunks of your left-over baked ham. Planned-over #3 Don’t forget those ham sandwiches on a Food Nanny Baguette! Pre-cooked hams are labeled “Fully Cooked” or “Ready to Eat”. For a whole ham allow 15 – 18 minutes per lb. For a half ham allow 18 – 24 minutes per pound. Place ham on a rack in shallow pan, uncovered. The ham will be ready when the internal temperature reaches 140°. Planned-Over #1 Food Nanny Cheesy Scalloped Potato with Corn, and Ham Casserole Start with your left-over baked ham. Planned-Over #2 Food Nanny Mexican Black Bean Soup Skip Step 1, and substitute bite-sized chunks of your left-over baked ham. Planned-over #3 Don’t forget those ham sandwiches on a Food Nanny Baguette!

Vegetable Planned-Overs

When you are cooking rice, potatoes or pasta in the beginning of the week always cook extra to go with your vegetables or any meat. And don’t forget you can freeze already mashed potatoes, cooked rice and cooked pasta!! Roast, steam, boil, or grill vegetables of choice. Make plenty so you can eat them all week long or at least enough for 3 to 4 meals. Some of my favorite veggies for roasting: cauliflower, broccoli, sweet potatoes, yams, potatoes, zucchini, squash, (all kinds) red, yellow and green peppers, mushrooms, corn, onions, Brussel sprouts, carrots, Kale, cabbage. To Roast vegetables Pre heat the oven to 425 degrees. Arrange a rack in the middle of the oven. You can chop veggies, cut in half or thirds. Arrange the prepared vegetables on a baking sheet. Drizzle with Extra Virgin Olive Oil. Use your hands or a spoon to toss the vegetables and make sure they are covered with a thin layer of oil. Sprinkle with fleur de sel and fresh ground black pepper. Roast about 20 minutes, stir and roast another 15 to 20 min., depending on which veggies you are roasting.