Crazy Leftover Soup


It was one of those days when I just could not think of anything to fix for supper, it was Sunday so I wasn’t going to the store, so I checked my “home store” and found a couple of packages of frozen Vegetables for Stew (I don’t know why I bought these and don’t even know WHEN I bought them), I had one leftover cooked chicken breast, and of course, I had plenty of Thrive Foods to add to any dish.  And that, my friends, is how you end up with some crazy soup made from leftovers.  And guess what?  It tasted really good!  

Crazy Leftover Soup
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  1. 2 bags frozen Vegetables for Stew Mix
  2. 3-5 T. of chopped fresh cilantro
  3. 1 15-oz. can of Cannelini Beans
  4. 1 15-oz. can chopped tomatoes with juice
  5. 1 cup cooked brown rice
  6. 1 cooked chicken breast, cut in bite size pieces
  7. 1/2 c. THRIVE cooked ground beef
  8. 1 c. THRIVE Sweet Corn
  9. 1 c. THRIVE Green Peas
  10. 1 c. THRIVE Zucchini
  11. 2 T. Bacon grease
  12. THRIVE Chef's Choice Blend Seasoning to taste
  13. Salt to taste
  14. 4 cups of water or more, as needed
  1. Dump all the ingredients in a large pot.
  2. Bring to a boil and then reduce heat and simmer as long as you would like to. I did mine until the house started smelling yummy.
Mormon Mavens

Ham & Veggie Skillet Dinner

ham and veggie skillet


I am forever throwing stuff together into a skillet and seeing how it cooks up.  Seriously.  Do you do this, too?  I had some produce I needed to use up and some Thrive Ham Dices that I needed to use, so I just kind of cut it all up and came up with today’s post.  It was really good!  And filling!  And healthy!  The meal trifecta.  

Ham & Veggie Skillet Dinner
Delicious, healthy, quick way to use leftovers.
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  1. Fresh Zucchini, cut up
  2. Fresh Red Bell Pepper, cut up
  3. Fresh Cherry Tomatoes, halved
  4. Thrive Ham Dices or any diced ham
  5. Olive Oil
  6. All Purpose Seasoning
  7. Sea Salt
  8. Feta Cheese
  1. Heat up olive oil in a medium to large skillet. Add all ingredients except cheese. Saute until veggies are cooked, but not mushy. Add in Feta Cheese and stir to combine. Serve.
Mormon Mavens

Quick Po’Boy Sandwich

po boy


Have you ever eaten a Po’ Boy sandwich?  I have had one in my entire life.  This past week we spent a few days at the beach and of course had to hit a local seafood joint to get me some shrimp!  I brought the leftovers back to the beach house.  Mostly I just ate the cold shrimp right out of the take-out carton, but one day I was thinking I should be a little more creative.  And here you have another tasty concoction from leftovers…


Quick Po' Boy Sandwich
Great way to use leftovers!
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  1. Hamburger Bun (or a baguette or other kind of roll of choice)
  2. Leftover shrimp
  3. Lettuce, shredded
  4. Mayo or mustard
  1. Assemble your sandwich and enjoy.
  1. Po' Boys can be made of different kinds of items, so be creative!
Mormon Mavens

Tomato & Corn Salad

Corn & Tomato Salad 2


Isn’t it fun to be creative with your leftovers?  Recently I served Slow Cooker Roast Beef, garden peas, sweet corn, and mashed potatoes for dinner when two of our missionaries from church joined us for supper.  Comfort food.  Real food.  Surprisingly, there were some leftovers of the vegetables so I used them for sides with my next meal which was a Thrive Express Meal of Fettuccine Alfredo.  (future post, so stay tuned).  I put the peas in with the Fettuccine.  That was yummy.  For the corn, I decided to combine that with some grape tomatoes that I needed to use up and added a few more things to dress it up.  So that is how we get this recipe.

Tomato & Corn Salad
Great way to use leftover veggies!
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  1. grape tomatoes, as many as you want
  2. Thrive Sweet Corn
  3. Thrive Green Peas
  4. Mozarella cheese, shredded
  5. Red Wine Vinegar
  6. Thrive Chef's Choice All-Purpose Seasoning
  7. Salt to taste
  1. Combine all ingredients except the salt, and toss. Taste and then add salt as needed and toss again.
  2. Serve cold.
Mormon Mavens

Sunday Night Stir Fry

Sunday Night Stir Fry
I was really craving something quick and healthy to eat on Sunday evening–and something that I could just create from what I had on hand.  Fortunately, I had some cut up rotisserie chicken left over from making chopped salad (heaven in a bowl) and several veggies in the fridge that desperately needed to be used before they were unrecognizable.  You know what I’m talking about–those things you buy at the store when you think you are finally going to cook at home and fix all healthy dishes and then life happens, other agendas take over, and there is not time to do anything but go out to eat.  Happens too often at my house, although I do enjoy eating out.  Alas, sometimes even that gets old.  Anyway, here is what I came up with.  I am adding this to my recently-started list of definite menu winners.  I have just got to get organized with a 2 week list of “we will definitely eat this and love it” so that we CAN eat at home more often. 


1 cup cooked or grilled chicken, cut in bite-size chunks
1 bunch of asparagus, cut into 2 or 3 inch pieces
1 red bell pepper, cut up
Carrots (mine were already julienned)
Snow peas, cut in half
Red onion, about 1/8 cup, chopped coarsely
Sesame seeds
2 garlic cloves, minced
Salt to taste
All-purpose seasoning, to taste
1-2 T. extra virgin olive oil

1.  Heat olive oil in large skillet.  Add all ingredients and stir fry until veggies are just tender and chicken is heated through.
2. Serve with rice.
Makes 2-3 servings.


Sunday Night Stir Fry
Serves 2
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  1. 1 cup cooked or grilled chicken, cut in bite-size chunks
  2. 1 bunch of asparagus, cut into 2 or 3 inch pieces
  3. 1 red bell pepper, cut up
  4. Carrots (mine were already julienned)
  5. Snow peas, cut in half
  6. Red onion, about 1/8 cup, chopped coarsely
  7. Sesame seeds
  8. 2 garlic cloves, minced
  9. Salt to taste
  10. All-purpose seasoning, to taste
  11. 1-2 T. extra virgin olive oil
  1. Heat olive oil in large skillet. Add all ingredients and stir fry until veggies are just tender and chicken is heated through.
  2. Serve with rice.
  3. Makes 2-3 servings.
Mormon Mavens

Fideo Pronto


This is a super-easy dish to throw together when you don’t have a lot of time on your hands–so basically any day of the week.  It can be a main ( throw in some grilled chicken or whatever meat you want) or side dish.  The recipe is from a box of broken up vermicelli that I used to be able to get in El Paso, Texas at my local grocery store.  Now I buy the vermicelli in a bag, in the Hispanic Foods section, and the recipe is not on there.

This is also a good way to get some veggies into your kids, and a good way to use leftovers.

1 7-oz. pkg. vermicelli, broken up
1 15-oz. can of diced tomatoes, any flavor, with juice
1 tsp. sugar
1-2 T. olive oil
any veggies you want to add (we like fresh spinach, green chilies,  fresh broccoli…)
salt to taste
1.  Heat oil in a skillet over medium-high heat.  Add vermicelli and stir-fry until golden brown.  Be careful to not burn this.  The vermicelli will continue to brown quickly.
2.  Add the tomatoes with the juice and the rest of your ingredients.  Bring to a light boil, reduce heat and let simmer about 5 minutes or so.  You want the vermicelli to be a little chewy, but not crunchy.

Nachos de Sobras

I made a big batch of ham and veggie soup Sunday and figured we were good for at least 3 nights of supper.  Well SOMEBODY didn’t want soup for supper last night and so I am thinking what the heck will I fix now?  And then it hit me!  I had leftovers from a THRIVE class/party and from dinner at my daughter’s house one night.  Put it all together and what do you get? Nachos de Sobras (leftovers).  It was a filling and tasty meal and perfect to have while watching the election results.  SOMEBODY even commented on how good it was.  Really? Leftovers?  Yes, really. Que rico!
Fritos Scoops or any tostada or corn chips
Taco-seasoned ground beef
Cooked and seasoned Pinto beans
Chunky salsa 
Shredded Mexican-blend cheese
Sour Cream

Assemble as desired.  Done.

Last Minute Tortilla Bake

The other day my husband mentioned, in passing, that our daughter and her family were coming over that evening.  I had no plans for supper and no time to go to the store so I threw this dish together “on the fly.”  It’s not super amazing or anything, but it was tasty and filling and I was able to feed the 6 of us–which included my two grandsons, ages 4 and 2–from items I had at home.  Don’t you love throwing things together and having them magically turn into a meal?
12 corn tortillas
rotisserie chicken (left over from a previous meal)
Colby Jack Cheese
Salsa Verde (Herdez is a great brand, in the Hispanic Food section of your grocery store)
Purple bell  peppers (we picked these up at a local farmers’ market and I thought they would be a fun garnish)
1.  Spray a 9×13 baking dish with cooking spray.
2.  Cover bottom of dish with 6 corn tortillas, chop or chunk the chicken and spread over the tortillas, spoon desired amount of salsa over top, and sprinkle with about half a cup or more of cheese.  Repeat layers one more time and sprinkle with purple bell pepper strips.
3.  Bake 30 minutes at 350 F., or until cheese is melted and tortillas are crispy on the edges.
I served this with a big bowl of cut up watermelon, stir-fried zucchini with Mediterranean seasoning, and a Roasted Corn Blend that I found at Sam’s in the frozen vegetable section.  I stir-fried that with some olive oil.  Yummy.

Chicken and Dumplings

Chicken and dumplings. Super simple, super yummy, ultimate comfort food. My daughter LOVES chicken and dumplings. I often use leftover roast chicken or frozen chicken thighs. I boil the chicken and thighs in some water and then strain the liquid, remove the meat from the bones and use the liquid and the meat.

Chicken and Dumplings

6-8 Chicken thighs (can use frozen)
Olive oil
1 onion, chopped
3-4 carrots, diced
2-3 stalks celery, diced
2 cloves garlic
8 C. chicken stock
1/2-1 tsp. dried basil
1/2 tsp. dried thyme
cracked pepper
salt to taste

1 1/2 C. flour
2 tsp. baking powder
3/4 tsp. salt
3 Tbsp. shortening
3/4 C. milk

Place the chicken thighs in a large pot and cover with water. Simmer until chicken is done. Remove thighs to a cutting board. Drain liquid. Dry out the pot.

Pour a small amount of olive oil in the pot, heat over med. heat. Add the onion, carrots and celery. Cook and stir til veggies start to soften, about 5-8 mins. Add the garlic, stir til fragrant. Then pour in the chicken stock.

Pick the meat from the chicken thighs and add it back to the pot. Stir in the dried herbs and pepper. Taste for seasoning and add salt if needed. Note: if your soup looks thick, add more liquid. The dumplings really thicken up the soup, so err on the side of more liquid than you think you need.)

Bring the soup to a boil. While it is coming to a boil, make the dumpling mixture by placing the flour, baking powder and salt in a food processor. Pulse to combine. Add the shortening and pulse til blended. With the machine running, add the milk til is just comes together.

With the soup boiling, drop in the dumpling mixture by spoonfuls. Cook uncovered for 10 minutes. Reduce heat slightly. Cover and cook an additional 10 minutes.


Turkey Pot Pie

I found this recipe on Allrecipes a few years back. It is one of our favorites and a great way to use up turkey leftovers. As I have said before, I tend to be a home made pie crust snob, but when it comes down to it, buying store bought pie dough just makes things so much easier.

Turkey Pot Pie

1 recipe for a double crust pie  
4 tablespoons butter, divided  
1 small onion, minced  
2 stalks celery, chopped  
2 carrots, diced  
3 tablespoons dried parsley
1 teaspoon dried oregano (or any other dried herbs. I use thyme and basil sometimes.)
salt and pepper to taste  
2 cubes chicken bouillon (or equivalent of chicken base or stock, etc.)
2 cups water
2 potatoes, peeled and cubed  
1 1/2 cups cubed cooked turkey  
3 tablespoons all-purpose flour
 1/2 cup milk

Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10 inch pie pan, and set aside. 

Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm. 

In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam. 

Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 minutes, or until crust is golden brown.