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-OversServes 4 Time: 2 hours, including roasting time Prepare roast chicken One 4-5 lb. whole roasting chicken
- Remove package containing neck and liver etc. from the cavity. Rinse cavity thoroughly with cold water. Pat chicken dry.
- Place on a rack in a roasting pan. Tent the chicken lightly with foil to prevent spattering the oven.
- 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°.
- Remove from oven and let rest about 15 min. before carving.
- 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.
- 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.
- Toss together with additional olive oil if needed and grated cheese.
- 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.
- Place ½ cup meat filling on the side of a tortilla, add ¼ cup shredded cheese
- Fold up tortilla end, roll up and place on plate
- 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.
- 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.
- To the soup broth add all vegetables and simmer for 20 min.
- Add pasta and simmer until pasta is cooked (or warmed) and vegetables are tender
Roast Beef Planned-OversPreheat 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
- Coat the Beef well with the Olive Oil.
- Mix the Salt, pepper, rosemary and thyme together in a small bowl. Pat the spices with your fingers evenly all over the oiled roast
- Heat a Dutch Oven or Cast-Iron Skillet over medium heat on top of stove. Sear the beef on all sides.
- 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.
- 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.