Leftovers Skillet MishMash Meal

One thing that I have found since I have started this food blog, is that every time I go to a restaurant… I become very… weird about food. I like, want to dissect it. I want to know the ingredients to see if I can re-create it. I want to see if I can figure out what spices they use… if I could make it better! Any other food blogger out there experience this? What happens after that, is that you go BACK after you’ve re-made the dish… and you like YOURS better. That’s what happens when you re-make a dish to suite your specific likes. I’ll have to do this with a dish soon and post it. I love restaurant make-over dishes, OR copy cats!!!!

By the end of the week do you have a fridge and freezer of very little vegetables, a couple pieces of chicken that didn’t quite get eaten and half of a jar of spaghetti sauce? Do you ever wonder WHAT DO I DO WITH THEM??? Well… you do THIS!


Depending on how many leftovers you have: mine served 4 people


1 TB olive oil
1 TB butter (optional)
1/2 cup low sodium FF organic chicken broth (or water)
1 zucchini sliced and halved
2 chicken tenderloins cooked and chopped into bite size pieces
1/2 onion chopped
3 yukon gold potatoes – washed, sliced and cut into bite size pieces
3 carrots peeled and washed and chopped
1/4 tsp garlic powder
salt and pepper to taste
1 TB shredded parmesan cheese
1/2 jar (or more if you have it) of Vodka Sauce (or any leftover spaghetti sauce)
1 large handful of organic spinach



Thaw and chop your chicken from previous meals. You can even use whatever leftover rotisserie chicken or turkey that you have! Heat the 1 TB olive oil in a large skillet. Add the onions and carrots. Sautee until the onions become translucent. Add the diced potatoes and the chicken broth (or water). Stir around and add the lid and let simmer until the potatoes become soft (test with a fork). Remove the lid and add the zucchini, chicken, butter, and spaghettis cause. Stir until well incorporated and has started to simmer again. Let this simmer until the zucchini is cooked to your liking. I like mine still a bit crunchy, but some like their’s almost to mush… Up to you! Then, right before you serve, add the spinach and the parmesan, toss and SERVE!

This was SOO good, so easy, and really great to empty out my fridge of the last few items of things right before I went grocery shopping. Then you don’t have a mixture of old with new!


And now, for the quote of the day:


Creamy Tomato Pesto Pasta with Garlic & Chicken


Tomato and pesto… and 1/2&1/2 ….  could this go wrong???? I don’t think so!!! Not with those ingredients!!!


Basically my favorites all rolled into one. Except, no veggies except in the pasta, but this turned out great! I paired it with a salad (with BUTTER LETTUCE!!!)



1/2 tsp minced garlic, olive oil, juice of 1 lemon, lemon zest and 2 TB of spaghetti sauce, oregano, 6 leaves of basil chopped up, salt and pepper
Cover the chicken with the above marinade, and let sit for 30 min at LEAST in the fridge (if not overnight)
1/4 cup Pesto (homemade… I’ve put the recipe on a previous post)
5-6 chicken tenderloins
1/2 tsp minced garlic
1/2 cup(s) chicken broth
8 ounce pasta of choice (I used Vegetable Radiatore)
8 ounce(s) Roasted Garlic Spaghetti Sauce
1/4 cup(s) half-and-half
2 tablespoon(s) parmesan (sprinkled on top after served)
2 tablespoon(s) Olive Oil


Place chicken into bowl, cover with marinade, cover with plastic wrap (or similar) and place in fridge.

Boil water and start on noodles.  Pour entire batch of chicken, (with all juices from marinade) into skillet and cook chicken fully (the marinade will evaporate/cook down) for about 7-8 minutes per side. Remove the chicken, and put onto a plate off to the side. Add chicken broth and heat and thicken sauce, add tomato sauce and garlic. Place chicken back into sauce. Simmer in chicken broth until half has cooked down.  Reduce heat to LOW until barely simmering. Then add milk. Simmer for 5 minutes.  Toss pasta in. Add flour if it needs to be thickened.  Place chicken on top and serve. Drizzle with pesto over the top of the dish, and parmesan cheese.