Category: leftovers remixed

harvest skillet

I’ve got another REMIX recipe for you. One thing you might notice about my “skillets” and “remixes” are that they tend to use very similar ingredients – with the end result having a slight twist.

I’ve always have on hand in my refrigerator, bell peppers and onions. I’m a condiment girl so you’ll never find me without ketchup, ranch, all the mustard’s and GUACAMOLE! Having staples on-hand make it easier to cook up a quick skillet and avoid a run to the closest drive-thru.

Check out my Instagram Stories to find out why this is by far my FAVORITE skillet to-date: https://www.instagram.com/stories/highlights/17891702386378582/

harvest skillet

makes 2-3 servings

  • 1 cup cooked and shredded chicken
  • 2 small sweet potatoes, diced
  • 1/4 cup sliced mushrooms, I used baby bellas
  • 1/4 to 1/2 a small red onion, diced
  • 1/2 cup bell pepper, diced
  • 1 teaspoon oil, I used avocado oil
  • 1 1/2 cups of fresh spinach
  • Salt & pepper to taste
  • For the sauce: 1 heaping tablespoon of guacamole, 1 tablespoon sour cream & 1 chopped chipotle pepper
  1. Add diced sweet potatoes to a skillet with oil over medium high heat and cook until golden brown and tender.
  2. Next, add the other veggies: onions, mushrooms & bell peppers and cook until tender.
  3. Add the cooked chicken, salt & pepper and cook until warmed through.
  4. While the chicken is warming through, combine the guacamole, sour cream and chipotle pepper in a small bowl.
  5. Lastly, add the fresh spinach, tossing until wilted.
  6. Serve in a bowl and top generously with guac and sour cream sauce.

Please follow me @aimeesapron on Instagram for more recipe ideas daily! https://www.instagram.com/aimeesapron/

loaded sweet potato

Remixing it tonight! I had left over pulled pork from the night before and some other items I needed to use up. So…cooking up a sweet potato in my Instant Pot make for another quick meal. Full recipe below and check out how I make my loaded baked potato here:

loaded sweet potatoes

makes 4 servings

  • 4 giant sweet potatoes
  • 1 1/2 – 2 cups pilled pork, cooked & diced
  • 1/2 cup of your favorite BBQ sauce

toppings to taste:

  • Sour Cream
  • Avocado, sliced
  • Pickled red onions
  • Queso fresco
  • Cilantro
  1. Start by preparing the sweet potatoes. I put all four of mine in the Instant Pot for 30 minutes with just a 1/2 cup of water. You can also pierce the skins and put them in the oven for about 45 minutes to an hour or until cooked through.
  2. Next, chop up your left over pulled pork and put into a skillet over medium heat along with the BBQ sauce. Cook until warmed through.
  3. Slice the potato in half lengthwise and put on a plate.
  4. Add the hot BBQ pork on top and then follow with toppings: sour cream, avocado, pickled red onions, queso fresco & cilantro.

Please follow me @aimeesapron on Instagram for more recipe ideas daily! https://www.instagram.com/aimeesapron/

thursday remix

Thursday in our house are Remix Thursdays. This is when I go into my fridge, pull out leftovers and anything I need to use up before it goes bad. Then, I take a look at what I have and try to remix it.

Today I had leftover stuffed poblano peppers from the night before, quinoa from earlier in the week and some lettuce that was going to go brown soon. I dug into the back of my freezer and found 1/2 a bag of frozen hashbrowns and then I got my inspiration. Ground beef, peppers and hash with a side salad! I could have easily added the quinoa to the hash mixture which would have been really good too, but wanted to be adventurous so I made croquettes. You can see step by step how I made this here:

https://www.instagram.com/stories/highlights/17905767619325014/

ground beef, peppers & hash

makes 4 servings

  • 3 leftover stuffed poblano peppers, chopped into bite size pieces
  • 1 cup frozen hashbrowns
  • 4 mini-bellpeppers or 1/2 a regular bellpepper cut into strips
  • 2 tablespoons of olive oil
  • 1 tablespoon Fresh chopped cilantro, chopped
  • Sour cream for dolloping
  1. In a skillet over high heat add 1 tablespoon olive oil and add in the frozen hasbrowns. Move them around the oil so they thaw and then brown.
  2. Next, chop up the stuffed poblanos and bellpeppers. Add the other tablespoon of oil to the pan and then add the poblanos and peppers to the skillet.
  3. Everything is cooked, so just stir it all around until slightly crispy and warmed through.
  4. Sprinkle cilantro over the hash and then plate with a dollop of sour cream on top.

quinoa croquettes

makes 5 croquettes

  • 1 cup cooked quinoa
  • 1 egg, beaten
  • 1/4 cup flour – gluten free or all purpose
  • A pinch of salt
  • 1/2 teaspoon Italian seasoning
  • 2-3 teaspoons of goat cheese – I used honey goat cheese
  1. In a small bowl, beat one egg, add the quinoa, Italian seasoning and salt. Stir to combine.
  2. Next adding a teaspoon at a time, sprinkle flour over the mixture until the mixture stays together when pinched.
  3. Scoop about a teaspoon of quinoa into the palm of your hand and flatten it slightly.
  4. Take about a 1/2 teaspoon of goat cheese and place that in the center of the quinoa mixture in your palm.
  5. Add a little more quinoa on top and pat the mixture together, concealing the goat cheese.
  6. Place on a cookie sheet that has been lightly sprayed with oil.
  7. Bake for 10 minutes at 325 degrees, turning them halfway through. They should be crispy on the outside but still tender.
  8. I drizzled some balsamic glaze over these for a sweet contrasting note.

Please follow me @aimeesapron on Instagram for more recipe ideas daily!https://www.instagram.com/aimeesapron/