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REINVENTION QUEEN GOES VEGGIE CRAZY

As I promised, the blog will bring my readers more ideas on how to realize leftovers are treasures, pearls of cooking, and work relief while providing new dishes using what you have prepared. Waste Not, Want Not is my motto and stretching the food budget dramatically. Prices are out of sight, and no relief is in sight, so how do I go veggie crazy? Let us see.

Let’s look at how the roasted veggies kept reinventing themselves into several dishes:

  • First, we enjoyed the freshly flat top grilled veggies with splashed olive oil, low sodium soy sauce, and seasonings (your choices). Our plate shows garlic shallot shrimp, pan seared with seasonings along with scrumptious grilled red snapper. We made a tossed salad with super greens, carrots, sugar peas, tomatoes, cucumbers and any fresh goodies we had. The image with the white plate shoes the grilled veggies.
  • Second meal, I made brown wild rice and heated the veggies (not cooked but heated) and combined the veggies and rice. This made a great lunch without any bother and was delicious and it seemed like a new taste combo. The image with the rice and veggies displays quick thinking and a tasty lunch is made in a few minutes.
  • Third meal, was created from a video my daughter sent the concept idea and since I had a lot of veggies left, I made the crustless roasted veggie pizza. It was a great hit. Since I don’t have permission to post the video, I will walk you through my version which was fantastic because the veggies had so much flavor already. This only took me a few minutes to prep. 1) In a sprayed 9 X 13 pan, I placed the grilled veggies on the bottom of the pan. 2) In a separate saute pan, I browned Jimmy Dean regular sausage and a drained can of fire roasted tomatoes with added Italian Seasoning. I removed any liquid after the meat was cooked. 3) I combined Panko seasoned bread crumbs and Grated Parmesan Cheese and sprinkled it over the veggies to form a second layer, 4) I added the sausage and tomatoes to the pan forming a third layer; 5) I spooned the Bertolli spaghetti sauce (amount is variable but just enough for flavor but not too much, I used 1/2 jar); 6) I spread and covered the top with Parmesan cheese in jar over the sauce and topped with grated Mozzarella cheese. 6) Baked at 350 degrees until bubbly approximately 30-40 minutes. It cut into squares easily and made a great reinvented dish which I will remember when we roast more veggies.
  • Added dish from this one. I had more sausage/tomatoes than I needed for this dish to I added a partial pkg (3/4) Taco Seasoning and about 1/3 cup water and mixed together with about 2 T sour cream and made a fantastic hot dip for chips. My husband loved this dip so it proves Waste Not, Want Not.
  • In summarization, we enjoyed freshly grilled veggies, had a great quick lunch with rice and vegetables (which I might add that I added some ham to my husband’s plate for protein), and a crustless, out of this world veggie pizza, and for an added plus a free dip using the leftover sausage and fire roasted tomatoes. It doesn’t take a restaurant chef to make reinvented food into wonderful meals for your family and friends.

This is some thoughts Reinvention Queen wants to leave with you. I didn’t go into what can be reinvented from the Snapper and Shrimp. When you cook, do like I do, think ahead, have your supplemental ingredients and seasonings at hand but so importantly, use what you have on hand. Flavors can be combined and seasonings are your friend. I will do a future blog post with my daughter who we have tagged Reinvention Princess since she amazes me with her creativity and ability to spark up the plainest food to make restaurant quality dishes. This is how we want to proceed with the blog in the summer so stay tuned. It is not so much recipes as a mental and fun exercise and experience of what we call “Playing with your Food”.

Until we cook again…..Arline Miller, Reinvention Queen of Sipping Cups of Inspiration with all rights and privileges reserved. Third party material is sourced to original location and author for credit references. (C) Copyright 2012-2023.

Reinvention Queen Meets the Meat…Meatloaf that is!

In this time when prices are high, we can get creative and try our hands at reinventing our meals/ingredients and stretch that frail dollar. I can eat leftovers if I reinvent them to “fool” me into thinking it’s not the same old same old. This week I had my creative fun making a great meatloaf into three meals and all three were excellent.

First, I love meatloaf and I have posted my meatloaf recipe several times and I am smiling as I just throw it together and don’t have a recipe per se.

Arlineā€™s Meatloaf

2 lbs of ground chuck
1/2 Onion chopped
2 eggs
1/2 cup Carnation Evaporated Milk
2-3 slices crumbled bread or hamburger buns
2 T. Minced Onions
1 T. Worcestershire Sauce
1 splash hot sauce
1/3- 1/2 cup Catsup
1 heaping T. Bone Sucking Mustard (or substitute spicy brown mustard
1 T. onion salt
1 -2 T. Everyday Seasoning
Sea Salt and Pepper

Mix meat, onion, eggs, milk, and crumbled bread with seasonings listed in bowl until completing mixed together and make two loaves.Sprinkle Panko crumbs on top of loaves.Place in foiled casserole and top with onion slices and bell peppers and add catsup lines before placing in oven 375 degrees for 1 hour.

Meatloaf ready to be eaten with veggies, potatoes or by itself. What’s next?

Here is how I reinvent the humble but delicious meatloaf.

First, we make meatloaf sandwiches. I will admit I didn’t take this picture so we will give credit to https://www.meatloafandmelodrama.com/the-best-leftover-meatloaf-sandwich/

Our sandwiches looks so similar and it is a free meal to us. I usually slice or just warm a portion of the loaf in the microwave, but you can warm in a pan on top of the stove or air fryer. We cut a good slice, add whatever we want on ours and will use soft white bread or toast whatever bread is available. If you are counting, this is meal #2 of the same meatloaf. Also, a meatloaf sandwich gives the meatloaf a totally different taste by whatever condiments/relishes you add.

What is better than a spaghetti made from meatloaf? Have you tried it? I thought why not. I have made the vintage School Cafeteria Spaghetti and that was a hit with us. I wondered looking at that beautiful meatloaf and thought to myself, Why Not? Here is the third meal which was over the top good and took such a short time to prepare it that this idea will be a part of the reinvention process when I make the next meatloaf.

In a sprayed pan, I placed some spaghetti sauce from a jar after crumbling the meatloaf, adding a pkg of dried spaghetti sauce mix, a pkg of Italian Seasoning mix, and the rest of the spaghetti sauce as shown in the picture.

I cooked some thin spaghetti until al dente and placed over the meat mixture. I mixed the spaghetti and meat together and then added the cheeses I had freshly grated. The cheese is your choice. I used Monterey Jack and Sharp Cheddar Cheeses and they worked great, but it’s because I had them in my refrigerator. I baked them in a 350 degree oven for 30 minutes but anywhere from 20-30 minutes is okay. This is a great way to have spaghetti without the fuss. You have already done most of the work making the meatloaf so why do a lot more. Waste Not; Want Not!

I wanted to give you even more hints on how to keep reinventing meatloaf especially if you find the beef on sale and make a large double meatloaf like I always make. Here’s a list:

  • Stuffed Bell Peppers by mixing the crumbled meatloaf with the other ingredients and stuffing in the prepared peppers.
  • Make soup easier by adding crumbled meatloaf .
  • Believe it or not….Tacos….Crumble meatloaf and add a packet of Taco Seasoning and make tacos so easy. It totally changes the flavor but adds another level.
  • Stir fry by adding Italian Sausage and vegetables. The added flavor of the meatloaf enhances the other ingredients.
  • Create your own reinvented meatloaf as I intentionally left some of my ideas off so you can figure them out.

Have fun, and we will reinvent more dishes in the near future. I have a lot of Reinvention Queen ideas already on the blog so go to Search menu on right and type in Reinvention Queen and have an adventure with food.

(C) Copyright 2012-2023 Arline Miller of Sipping Cups of Inspiration and Reinvention Queen with all rights and privileges reserved. Third party material is sourced, if known, to original location/author for credit references.

SPRING WILL BRING NEW THINGS!

After so many posts and many years (2012 began this adventure), I have decided to revamp the blog in June 2023. It will be focused on a blog which will feature Reinvention Queen Ideas, collaborative blog messages with my talented daughter when we take on the kitchen with our diversified cooking and baking talents to come up with the creative dishes and meals. Also, I will maintain my inspirational blogs from all of these years because I see many of my readers visiting the library and pulling up “My Life As a Dumpling” or similar posts. Those posts will be there for you to access.

I want the blog to be more focused but entertaining but always informative and helpful to the many worldwide readers. In this interim before the new and improved version makes its appearance, I will be gaining information on how to develop partnerships and collaborations for the future. I hope to have guest bloggers as well as we move through topic blogs to enhance your experience as a loyal reader and follower.

I am so excited about the future and to brainstorm with my daughter on those times we get it going on and make the kitchen come alive with a mixture of Southern cooking as well as her healthy versions like her collard greens….they ain’t your Mama’s collard greens….But Oh So Good.

Look out, Missy and I love to cook with “A Little of This and A Lot of That”.

To give you a little hint, I recently made the best Southern Potato Salad and wondered how to make it last longer and taste just like I made it.

Keep visiting the blog, we will keep you updated as we move into the new version of Sipping Cups of Inspiration. Until We Blog Again, Arline Miller.

(C) Copyright 2012-2023 Arline Miller of Sipping Cups of Inspiration and Reinvention Queen with all rights and privileges reserved. Third Party Material is sourced if known to original location/author for credit reference.

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