Menu – Roast Beef Potato Salad

Tips:

• Meat can be expensive. One great way to save and stretch it is to chop it and mix it with other things. We do this often with casseroles but today’s recipe is a different twist on the usual casserole and shows there are other ways to stretch it.
• The next time you bake potatoes or boil some water for something, wipe down the inside of your microwave. There is usually enough steam left in there so that it’s easy to wipe clean.
• If you use mayonnaise in a squeeze bottle or want to get every last bit out of the jar, add a little milk to the bottle and shake it. Then pour it on something like potato salad. You can do the same thing with ketchup except add water, shake and pour into your spaghetti sauce.

Menu:

Roast Beef Potato Salad*
Veggie Stir Fry*
Sliced Tomatoes
Banana Cream Dessert*

Recipes:

Today’s main dish recipe is a quick, easy and unusual way to use leftover roast beef and potatoes. This is a great way to stretch any meat when unexpected company shows up.

Roast Beef Potato Salad

2 cups roast beef, cooked and cubed
2 cups potatoes, peeled, cooked and cubed
1/2 cup green pepper, chopped
1/2 cup celery, sliced
1/4 cup onion, chopped
2 Tbsp. pimentos, chopped (optional)

Dressing:

1/3 cup vegetable oil
2-3 Tbsp. vinegar
2 tsp. prepared mustard
1/2 tsp. salt
1/8 tsp. pepper

Mix dressing in a large bowl. Add remaining ingredients and toss with dressing. Chill 1 hour. Serve on lettuce leaves. Makes 4 servings.

Veggie Stir Fry

4 cups fresh broccoli florets
1 cup zucchini
3/4 cup fresh baby carrots, quartered lengthwise
2 tsp. canola or vegetable oil
Salt and pepper to taste

In a nonstick skillet, stir-fry broccoli and carrots in oil for 5 minutes. Add zucchini, salt and pepper. Stir-fry 5 more minutes or until vegetables are tender. Makes 4 servings.

Banana Cream Dessert

4 medium bananas, sliced
1/2 cup lemon juice
1 cup (8 oz.) sour cream
1 pkg. (3.4 oz.) instant vanilla pudding
1 carton (12 oz.) whipped topping
1/3 cup pecans or other nuts
1 graham cracker pie crust (9 inch)*

Toss bananas in lemon juice. Drain well. Set aside. Beat sour cream and pudding on low speed for 2 minutes. Fold in bananas and whipped topping. Pour into pie crust. Chill for at least 6 hours or over night. Sprinkle with pecans.

*Graham Cracker Crust

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter or margarine, melted

Combine and press into a pan. Use a spring form pan if you have one. Alternatively, a 9 inch pie pan will work, too.

You might also try this recipe without the crust and drizzle it with a little chocolate sauce.Yummy!

For more easy recipes like these to help you make the most of your leftovers, check out our Dining On A Dime Cookbook!

Photo By: MinimalistPhotography101.com