Here's what I did with the leftover Fajita filling I had.
I took a page out of Alex M.'s playbook.
I whipped up a pie crust dough and made quasi Tex/Mex Empanadas.
The weather was rainy and cool enough to consider running the oven today.
Circle of dough, put filling on half, sprinkle some cheddar cheeses on top, fold over and seal/crimp with a fork.
Then I placed on a spray oil coated foiled cookie sheet and sprayed more oil on top of each. Bake at 400 degrees for 25-30 minutes.
The burnt stuff is filling that leaked out and stayed on the foil. the fajita filling was juicy enough that it didn't need a sauce put inside these.
Each was really too big for one meal, so I cut mine in half and the other piece will be lunch or dinner tomorrow.
some leftover corn and a big dollop of sour cream finished off my plate.
Hubs preferred his with hot sauce and a can of chili.....
Of course he dumped all the chili on it before realizing he couldn't eat the whole thing in one sitting.
Well, he could of eaten the whole thing in one sitting but he thought that wouldn't be wise....lol
The costs of this leftover meal?
.33¢ for the box of Jif pie crust mix and $1.00 for the can of chili(both bought ahead on sale) and pennies(let's say 5¢) for my dollop of sour cream.
$1.38 plus we have enough left for another meal.
I spent $61.95 at the grocery store yesterday and it really wasn't a lot of food. $19.49 of that was for #2 Son's requested foods that I won't be eating, so $42.46 for fruit, juice, meat, lettuce, tomato sauce, onion rolls. $92.74 worth of food all totaled.
I still need to get more fruit, salad greens, milk and half & half tomorrow and I am done spending this week.
If the weather cooperates tomorrow, I'll bake off 2 quiches(1 for the freezer)and make spaghetti sauce and the bulk of cooking for week will be complete.
Sluggy
To help with the empanadas, poke holes in the top with a fork so it can vent out. That way the filling wont escape. Also, put less filling and make sure to seal the edges by pressing hard with a fork. The dough should be fairly thin and easy to mesh together when wet and pressured with a fork. I love empanadas. You can also make really small ones called pastelitos (about the size of the rim of a drinking glass), put less than a teaspoon of filling, then cover with another round and crease with a fork. Good stuff.
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