Ka-Boom Ka-Bobs

This is great for the end of summer when everyone is asking you if you want some of their extra garden crops! I often use leftover meat if there's not enough for everyone. Whatever you have, slice it, chunk it, and stick it on a skewer. Sprinkle with a little salt or whatever, maybe brush with olive oil.

And don't limit yourself! Try adding some fruit you might need to use up!

Fish Tacos

Fish cooks fast, so get your cabbage and other veggies cut up and everythig else ready before you fry up the fish.

I use frozen fish fillets (thawed), coat them with back pepper till they are flaky, about 5 minutes or so. When it's done, it should chop up easily since it's flaky. 

Prepare your tacos with whatever you prepared first. I like the corn tortillas for this but use what you have handy. These are so good I don't even use cheese. Avocado has a nice creamy texture, and I like Siracha Mayo on mine but do whatever kind of heat you like.

Make your own siracha mayo by mixing mayo and siracha or other hot sauce, super easy!

Irish Nachos

Prepare baked potatoes early in the microwave, then let cool. In the meantime, cut a small package of thin-sliced (Carl Buddig) corned beef lunchmeat into tiny strips. Toss them into a small skillet and cook on medium heat until crispy. Remove from heat.

Once cool enough to handle, cut the potatoes in half and scoop out the insides into a bowl. Mash the potatoes with a little butter, salt, milk, and cheese. Or sour cream, whatever is available.

Place halves open side up and refill them with potato mixture. Top with fried corned beef, scallions, and cheese.

Bake at 350 for around 20 minutes, until cheese is melted.

Irishman's Breakfast

Use leftover sausage and diced prebaked potatoes for this fast and hearty breakfast. Once diced, toss them into a skillet over medium heat, add some seasoning. Chop up something fresh to put over the top once heated through!

Spanakopita

phyllo sheets

spinach

onion

4 eggs

olive oil

salt & pepper

feta

Tuna & Noods

1 pkg egg noodles

1 lg can or 2 std size cans of cream of mushroom soup

1 can peas or small bag frozen peas (optional)

1-2 cans of tuna

Salt and Pepper

Boil water, throw in the noods, cook till done, drain. Add tuna, soup and peas. Salt and Pepper to taste (a little extra pepper gives it some sass!) Stir over low heat till heated through. Eat up!

*Tip   If using frozen peas, throw into boiling noodles in the last minute or two to cook through.

Taco Tofu

Drain the tofu, it holds a lot of water. I squish it down onto a paper towel.

Cut into slices, and place into a hot skillet (med heat) with olive oil. Cook till browned on the sides. Remove and slice into strips. Set aside.

Add sliced onions, and peppers into skillet and fry. Add cajun seasoning and fry till desired softness. Add tofu back into the pan to reheat.

Serve on a tortilla with cheese and siracha mayo.

Borrowed Photo. Actual Photo To Come!

Here's the skinny:

Instant Potatoes (however much you see fit)

Frozen Meatballs

Green Beans or Corn, Canned

1-2 Packets of Brown Gravy Mix

That's it! Make it all up, heat it on the stove, or microwave it, whatever! When it's all hot, pop it into a bowl and spoon the gravy over the top. 

Borrowed Photo. Actual Photo To Come!

Boil 6 eggs or so till done. Shell and chop into small bits in a good-sized bowl.

Add:

1-2 cans of tuna packed in water, drained

Chopped sandwich pickles

Chopped onion,

Miracle Whip

Stir until creamy. Chill. 

Spread onto bread, it's amazing!

Cajun Sheet Pan Roast

Another late summer favorite! Use what you have, chop it up, sprinkle with Cajun seasoning, and throw it on a sheet pan. Bake for 20-25 minutes or so at 375.

Shrimp cooks really fast, so throw that in for the last 5-10 minutes.

If you are using potatoes, cook them in the microwave earlier in the day, once they have cooled, cut them into cubes when you're preparing the rest of the veggies.

Serve the entire pan in the center of the table and let everyone scoop up their own savings!

Leftovers Pizza

This is a fun way to get the fridge cleaned out! Throw whatever you have onto a pizza crust! You'll be surprised how good it can be!

Most pizzas I make can cook around 400 degrees for 10-20 minutes. 

Keep an eye on it!

Barbeque Porky Pine Pizza

Another leftover idea! Use some leftover meat and the last 3 ounces in that bottle of bar-b-cue sauce to make a pizza! Pineapple is perfect for this combo. Top with cheese and veggies! Yum!

Fungus Pie

Sooo easy! Pizza crust meets sliced mushrooms meets kale meets cheese and balsamic dressing drizzle... MMMmmm! 

It's the typical story: pizza crust meets olive oil and herbs. Toss on the mushrooms and kale/spinach and top with cheese. If you use balsamic dressing drizzle, use it very sparingly, it can take over. I mixed a little sugar into the balsamic vinegar to tone it down and give it a new flavor. Try it out!

Mega Veg

Again with the pizza...

But, alas, I do love a good pizza.

Pizza crust, olive oil with seasoning. I use onion powder, garlic (minced or powdered), salt, black pepper, basil, and oregano. you can mix it all together, or sprinkle the dry seasoning over the top of the olive oil once it's spread over the crust.

Add Anything and everything!

Greek-za

Crust

Olive oil and seasoning

kalamata olives

black olives

spinach (fresh, frozen will be too wet)

Cheese

Stix

Crust

Olive oil and seasoning

Cheese

Bake at 400 for 7-10 minutes.

Kee pan eye on it!