Turn boring leftovers into exciting and delicious new dishes

(Family Features) What happens to the rest of the roast chicken that didn't get eaten at dinner? Or the extra rice or couscous the family couldn't finish? It might get pulled out a few days later for a meal of boring leftovers that will be met with groans. Or it could just be forgotten. In fact, nearly 15 percent of the food purchased for meals ends up being thrown away.

Why toss out perfectly good food - and potentially hundreds of dollars each year - when you can use those ingredients to create a whole new recipe?

Once cooked, many remains of a meal will stay fresh for up to a week - and some even taste better the second time around. These recipes use common extra ingredients, along with Pompeian olive oils and vinegars, to turn them into exciting new recipes.

For more recipe ideas and coupons, visit www.pompeian.com.

Herbed Olive Chicken Pasta

Serves 4

• 6 ounces dry whole grain penne or rotini pasta
• 1 cup cooked chicken breast meat, cut into bite-size pieces
• 1 cup grape tomatoes, quartered
• 24 pitted Kalamata olives, or your favorite variety, coarsely chopped
• 1/4 cup Pompeian Extra Virgin Olive Oil
• 4 medium garlic cloves, minced
• 1/4 cup chopped, fresh basil leaves or 1 tablespoon dried basil leaves, crumbled
• 1 tablespoon chopped, fresh rosemary leaves or 1 teaspoon dried rosemary leaves, crumbled
• 1/8 to 1/4 teaspoon crushed red pepper, optional
• Salt and pepper to taste
• 2 ounces feta cheese, crumbled (1/2 cup)

1. Cook pasta according to package directions.
2. Remove pan from heat. Place chicken in a colander; pour pasta over chicken and shake off excess liquid. Return pasta and chicken to pan. Stir in remaining ingredients, except feta. Top with feta and toss gently, if desired.

Couscous Cakes with Fresh Mango-Ginger Chutney

Serves 4

Chutney:

• 2 tablespoons Pompeian Extra Light Tasting Olive Oil
• 1/4 cup finely chopped red onion
• 1 cup diced fresh or frozen, thawed mango
• 2 tablespoons sugar
• 2 tablespoons Pompeian Red Wine Vinegar
• 1/4 teaspoon crushed red pepper
• 1 tablespoon grated ginger

Couscous Cakes:

• 1 1/3 cups water
• 2/3 cup original couscous
• 2 tablespoons grated lemon zest
• 1/2 cup chopped cilantro leaves
• 2 large egg whites
• 2 tablespoons all purpose flour
• 1/4 cup Pompeian Classic Mediterranean Olive Oil
• 1/2 teaspoon salt

1. Chutney: Heat 2 tablespoons oil in medium saucepan over medium heat. Cook onions 2 minutes. Stir in remaining chutney ingredients, except ginger, and bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, 5 minutes or until thickened, stirring frequently. Remove from heat, cool and stir in ginger.
2. Couscous Cakes: Meanwhile, bring water to a boil in a small saucepan over high heat. Remove from heat, stir in couscous and salt, cover and let stand 5 minutes. Fluff with a fork and let stand 5 minutes to cool. Combine couscous, cilantro, egg whites, flour, and lemon zest in a medium bowl.
3. Heat 2 tablespoons oil over medium heat. Working with half of the couscous mixture, spoon about 2 tablespoons into skillet to make a mound, repeat, making 8 mounds total. Flatten slightly using the back of a spoon and cook for 3 minutes each side or until golden.
   Drain on paper towels. Repeat with remaining oil and couscous mixture.
4. Serve the couscous cakes with mango chutney.

Basil-Rosemary Turkey Panini

Serves 4

• 12 ounces Italian bread, cut in half lengthwise

Dressing:

• 1/3 cup Pompeian Extra Virgin Olive Oil
• 2 tablespoons Pompeian Red Wine Vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh, chopped rosemary or 1 teaspoon dried rosemary leaves, crumbled
• 2 medium garlic cloves, minced
• Salt and pepper to taste
• 1/8 teaspoon dried pepper flakes, optional
• 1/2 cup chopped, fresh basil or 2 1/2 tablespoons dried basil leaves

Filling:

• 1 cup thinly sliced leftover cooked turkey or chicken (about 5 ounces)
• 1 large tomato, thinly sliced
• 4 slices Monterey Jack cheese with peppers, provolone, or mozzarella (about 3 ounces total)

1. Whisk all dressing ingredients, except basil, in small bowl. Lightly brush outside of bread halves with 1 tablespoon dressing mixture and place, cut side up, on a clean work surface. Stir basil into dressing mixture and spoon over bottom half of bread. Arrange turkey, tomato, and cheese on top. Sprinkle lightly with salt and pepper, if desired. Top with remaining bread half and press down firmly to adhere.
2. Heat large, nonstick skillet over medium low heat until hot. Place sandwich in skillet, cover with a sheet of foil, top with a dinner plate and several bread plates (This will weigh the sandwiches down, to help cook evenly and absorb flavors.) Cook 8 minutes on each side, or until golden brown and cheese is beginning to melt.
3. Place on cutting board, and using a serrated knife, cut into four equal pieces.

Source:

(Family Features) One of the secrets to ordering less takeout and serving more nutritious homemade meals may be as simple as keeping a well-stocked pantry of canned foods. By cooking with canned foods, you can cut down prep time, meaning less time in the kitchen and more time with family.

Canned fruits, vegetables, proteins and soups can help you get through the week with creative meals you can feel good about serving your family like Panzanella Salad and Slow Cooker Coconut Curry Chili. In addition, according to a study published in “Nutrients,” kids and adults who use six or more canned foods per week are more likely to have diets higher in 17 essential nutrients, including potassium, calcium and fiber.

Canned foods can also help reduce the amount of perishable fruits and vegetables purchased then thrown away. how many times you’ve opened the fridge only to find the fresh produce you purchased only days ago has already spoiled. Because fresh fruits and vegetables are harvested at the peak of ripeness and canned within four hours, sealing in their nutrition and flavor, your family can have access to seasonal, ready-to-use fruits and vegetables year-round. Simply reach in your pantry – or your “cantry” – and get cooking.

For more information about the benefits of cooking with canned foods and to find more flavorful recipes, visit CansGetYouCooking.com.

Panzanella Salad

Prep time: 10 minutes
Servings: 4

Dressing:

• 1/2       cup olive oil
• 1/4       cup white wine vinegar
• 1/2       teaspoon kosher salt
• 1/2       teaspoon fresh black pepper

Salad:

• 1          pound day-old Italian bread, cut into 1/2-inch cubes
• 8          ounces romaine lettuce, chopped
• 2          cans (10 ounces each) tomato wedges
• 1          can (15 1/2 ounces) garbanzo beans
• 1          can (14 1/2 ounces) artichoke hearts
• 1          can (3.8 ounces) olives
• 1          can (1 1/2 ounces) sliced radishes

1. To make dressing: In small bowl, stir together olive oil, white wine vinegar, salt and pepper. Set aside.
2. To assemble salad: In large bowl, toss bread cubes, lettuce, tomato wedges, beans, artichoke hearts, olives and radishes; drizzle with dressing.

Slow Cooker Coconut Curry Chili

Prep time: 10 minutes
Cook time: 4-8 hours
Servings: 6-8

•             Nonstick cooking spray
• 1          small yellow onion, diced
• 2          cloves garlic, minced
• 2          cans (12 1/2 ounces each) white premium chunk chicken breast, drained
• 1          can (14 1/2 ounces) diced tomatoes with green chilies, drained
• 3          tablespoons red curry paste, plus additional, to taste
• 1/4       cup all-natural peanut butter
• 1          tablespoon brown sugar
• 1/2       teaspoon ground ginger
• 1          can (13 1/2 ounces) coconut milk
• 1          tablespoon fish sauce
• 3          tablespoons soy sauce
• 1          can (15 1/2 ounces) chickpeas, drained
• 1          can (14 1/2 ounces) whole potatoes, drained and cubed
• 1          can (14 1/2 ounces) sliced carrots, drained
• 3          tablespoons lime juice, plus additional, to taste
• salt, to taste
• brown rice, cooked according to package instructions (optional)
• cilantro, for garnish
• salted peanuts, for garnish

1. Grease slow cooker with nonstick cooking spray. Add onion, garlic, chicken, tomatoes, red curry paste, peanut butter, brown sugar, ginger, coconut milk, fish sauce and soy sauce to slow cooker. Stir to combine. Cover and cook on high 4 hours or low 8 hours.
2. Uncover and stir in chickpeas, potatoes, carrots and lime juice. Taste and add lime juice and salt, to taste, if necessary.
3. Serve on top of brown rice, if desired, and garnish with cilantro and peanuts.

Source:  Can Manufacturers Institute