Left-Over Pot Roast--What Do Y_O_U Do?

Everyone has a little pot roast left over from time to time. There is not enough to save for another meal, but too much expensive meat to just simply throw away. So, what in the world do you do?

The answer is simple--recycle! Regardless of how you prepare your pot roast, the information I am about to share is a winner every time. 

Here is the results of what I did:

Here is what I did:

1. Shred the left over meat from the pot roast.

2. Place in a lightly oiled skillet.

3. Add 1 cup prepared, gluten free marinara sauce such as Del Grosso. We particularly like the Tomato Basil Masterpiece in this line.

4. While the meat and marinara sauce are getting warm, place your choice of gluten free pasta on to cook., We chose DeBoles Brown Rick Spaghetti because it was already open. Corn pasta or penne or whatever gluten free pasta you have on hand will work.

5. Place pasta on plate; top with beef-and-marinara sauce.

6. Garnish with sprigs of basil and/or flat leaf parsley.

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Chicken Meuniere with Tomato Salsa

When I need a quick, filling entree that is guaranteed to be perfect, I reach for chicken breasts and a package of pasta. Add a spinach and vegetable salad for a complete meal that is on the table in about 30 minutes from start to finish.

I promise I will get a picture, but I am always tired and in a hurry when I prepare this dinner, thus forgetting to take a picture.

Chicken
¼ cup olive oil
2 tablespoons butter (no substitutes)
1 cup Ener-G (gluten free) bread crumbs
½ teaspoon salt
2 eggs beaten
2 tablespoons heavy cream
4 5-ounce Chicken breasts -- boned and skinned


Heat oil and butter in non-stick skillet over medium-high heat. In a medium bowl, mix together beaten eggs & heavy cream. Season chicken on both sides with salt, dip in egg mixture & then in bread crumbs. Shake off any excess, place coated chicken in heated oil and butter mixture. Cook until  golden and cooked throughout, about  3 to 5 minutes each side. Remove to a plate and tent with foil to keep warm.

Salsa
2 vine ripened tomatoes, diced
¼ cup kalamata olives, pitted & finely chopped
2 tablespoons capers
1/3 cup white wine, dry
½ lemon lemon
¼ cup flat-leaf parsley, minced


1. Pour off excess liquid from pan used to cook chicken. Pour wine into heated pan to deglaze. Using a wooden spoon, scrape the browned bits clinging to the bottom of the pan with a wooden spoon.  Add the tomatoes, olives, capers  and lemon zest. Cook until the tomatoes start to soften, about 4 minutes. Stir in the parsley and season with salt to taste.


2. Arrange the chicken on a platter and pour the sauce over the top.


Servings: 4


Author's Notes:
1. I serve this over DeBoles Gluten Free Corn Spaghetti Style Pasta.


2. For a change of pace and to shorten meal preparation time, I sometimes cut the chicken breasts into 2-inch cubes, reducing the cooking time almost by half. 


3. Heated marinara sauce, whether store bought gluten free or homemade, makes this dish very Italian, pretty and tasty. 

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Pizza Meatballs

Pizza Meatballs are delicious served over Deboles Corn Spaghetti with warm marinara sauce.

When you are tired but want a tasty meal, this one is for you! The pizza flavor is inside the meatballs, so every bite is like taking little bite of pizza. 

What I like most about these meat balls--in addition to being incredibly delicious is that they can be made in quantity and frozen. When you are ready for a quick, yummy meal, all you have to do thaw and cook.

 Here is my recipe:
 1/3 cup sweet onion, finely chopped
2 tablespoons sun-dried tomatoes in oil; drained, oil reserved, chopped
1 tablespoon dried basil, crushed
1/2 teaspoon fresh oregano, finely chopped
1/4 teaspoon fresh thyme, finely chopped
1/4 cup mozzarella cheese finely grated
1/4 cup Parmesan cheese freshly grated
1 tablespoon tomato paste, gluten free
1 teaspoon red pepper flakes
3/4 teaspoon salt  to taste
3/4 pound ground beef (chuck)
1/2 pound ground pork
3 ounces mozzarella cheese, diced
1 1/2 cups marinara sauce
1/2 teaspoon prepared minced garlic
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme leaves, crushed
1 teaspoon onion flakes

Here is how I did it: 
1. Preheat oven to 350 degrees Fahrenheit. Line small roasting pan with aluminum foil for easy cleanup. Spray rack of roasting pan with non-stick canola cooking spray.

2. Place onion, sun-dried tomatoes, basil, oregano, thyme, red pepper flakes, and salt in the bowl of food processor. Process in 15-seconds in increments until well blended.

3. Transfer mixture to medium-sized mixing bowl. Add ground chuck and pork. Using clean hands combine thoroughly and shape into 18 meatballs about 1 1/2-inches in diameter. Using the handle of a wooden spoon, make a hole in the top of each meatball. Insert 1 cube of mozzarella into the center and close,  completely enclosing the cheese cube.

4. Place meatballs on prepared rack of roasting pan. Place in preheated oven and bake until cooked through, about 13 to 15 minutes. Turn heat to broil; cook an additional 2 minutes to brown.

5. While meatballs cook, place store bought marinara sauce in small saucepan. Add garlic, basil, oregano, thyme and onion flakes. Stir and heat thoroughly.

6. To serve, place cooked meatballs on pasta of choice (we prefer Deboles Corn Spaghetti) and drizzle with heated marinara sauce.

Servings: 4  Yield: 18 meatballs

Total Time: 42 minutes

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

Just look at this little cub of mozzarella peaking out! YUM!

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