Slice meatballs. Sauté bell pepper strips until
crisp-tender, then add the meatball slices to the pan to heat through. Use as a
sandwich filling for French or Italian bread, adding warmed spaghetti sauce as desired.
Blend a can of cream of chicken or cream of mushroom
soup with 3/4 cup milk. Spread about 1/3 of this on the bottom of a casserole dish.
Layer slices of leftover meat loaf and mashed potatoes over this. Top with the remaining
soup mixture. Bake at 325 degrees F for about 45 minutes.
Slice leftover meatloaf about 1/2 inch thick and lay like shingles in
the bottom of a 9 x 13-inch or 9-inch square pan. Pour homemade or canned
chili over the slices. Bake at 350 degrees F for about 30 minutes or until
chili is hot and bubbly. Add grated cheese to the top and serve.
Wrap leftovers in a tortilla and refrigerate
them for another meal.
Add cooked oatmeal to pancake or muffin batter.
Sprinkle with a cinnamon-sugar mixture, then roll
up and eat.
Roll dough very thin, dot with butter, then sprinkle
with cinnamon and sugar. Roll up, slice off 1-inch pieces and bake flat side down.
Kids love these!
Make it into a sandwich filling by mincing or grinding
the meat, then mixing it with onions, celery, pickles and salad dressing.
Make smoothies by mixing with canned fruit in a blender.
Add yogurt or ice cream for variety.
Cut into 1/4-inch slices. Dip into beaten egg,
then into dry bread crumbs. Fry the slices in oil or butter until hot and golden.
Put into a crock pot with some canned green chiles, a little cumin, a little garlic,
and a little water. Cook until the beef is easily shredded, then use as a taco or
Top meat slices with cooked onions and peppers and provolone
cheese; serve on hoagie rolls.