Repurposed

Never let anything go to waste! I’ve talked, before, about how my grandfather was one frugal dude! Luckily, I have inherited this trait! I am always looking for ways to reinvent and reuse ingredients, just like yesterday’s pancakes!

Last night, mom brought home a whole pie of buffalo chicken pizza! Yum! Too bad it was like 9pm. Naturally, I had to get a taste of it, so I pretty much ate the chicken off of it. When I woke up this morning, I was thinking about that leftover pizza sitting in the fridge. I won’t lie, that when I made this, I was a bit nervous of its outcome, but it was success. Sure pizza is a fantastic way to start the morning, but so is a hearty omelet, and from the reaction of my friend, Brett, this hybrid was too!

All I did was peel the cold cheese, sauce, and chicken off, break it up, and place it in a warmed skillet, sprayed with non stick cooking spray. I poured eggs over top, covered and allowed it to cook over medium heat. I served it over toast. The mozzarella melted and became stringy, like we love, and the buffalo sauce add the right amount of heat.

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And as for the crust? I’m sure the birds appreciate it.

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La-La-Leftovers

So its almost been a week since Thanksgiving, and all of the leftovers are gone. My sweet potato casserole, made with butternut squash, is a huge hit so I make two trays every year. This year, I didn’t go to my grandmothers house like usual, but I made two trays nonetheless. I started thinking What should I do with this leftover casserole???

Then it hit me! Pancakes!  Mom brought me home some fresh cranberries and I figured those would be the perfect addition.

Sweet Potato PancakesWP_007393

makes 1 serving

  • 1/3 cup sweet potato/butternut squash casserole (I’m sure pumpkin would work, too)
  • 1/3 cup Bisquick
  • 2 Tbsp liquid egg substitute
  • 1/3 cup milk
  • 1 tsp vanilla extract
  • 1 packet Splenda
  • 1/2 tsp cinnamon or pumpkin pie spice
  • cranberries or pecans (optional)

Combine all ingredients well. Dollop onto a heated skillet sprayed with non stick cooking spray and cook until batter begins to bubble. Flip and cook through. Serve with some sugar free maple syrup.

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I made these for dinner last night and then again this morning for breakfast and I’ve never seen someone clean a plate as quickly as my friend Brett did! Record timing!

I really enjoyed the rich flavor of the batter, and how the tart cranberries were matched by the sweet syrup.

I always love re-purposing foods and creating something new! Its been so long since I’ve posted, but boy does it feel good to write to you guys again!