Left overs have become a big thing in our household over the past 2 months. Like most families we’ve been pinching pennies like nobodies business and our grocery bill has taken the biggest hit. For us the impending move and London’s crazy rental prices have thrown us into a money-saving frenzy. With only 2 months notice its been a stretch pulling together enough for a deposit on another property (eek!) but we’ve managed it by the skin of our teeth.
Anywho! Normally we’re a big meat and three veg family. The meat portion on the plate changes from day-to-day with both hubby and I boring easily (him in the eating and me in the cooking) but our plate’s are always meat heavy and that’s expensive when you’re trying to cut back. The veg is 80% of the time a big salad because our kids would choose raw veg over roasted or steamed veggies almost always. I can’t say I blame them, who doesn’t like a bit of crunch in their meal? Vegetables are pretty cheap in the U.K so the salads have stayed but the meat we needed to cut down on.
Along with adding more vegetarian options (this soup has become a staple) I’ve been making the meat from our weekly roast stretch to cover 3 meals. Bubble and Squeak has always been a family favourite but often the left overs don’t stretch far enough to feed the 5 of us. I often end up having to top up the meal with something extra when there are cries of, “Muuum are there any seconds?” before I’ve even sat down to eat mine. I have a load of Quiche recipes to be blogged as I’ve found them really easy, satisfying and most importantly cheap to make with left overs. For now though here’s a deliciously cheap Creamy Turkey and Rice Bake.
Left Over’s Turkey and Rice Bake
4 Tbsp butter (1 Tbsp reserved)
3 Tbsp flour
1 tsp Thyme
1 cup chicken stock (broth)
1 cup milk
2 cups of left over roast turkey (or chicken), roughly torn off the bone
2 cups of cooked rice
1 cup of Frozen Peas (you can use frozen sweet corn or carrots if you prefer)
Salt and Pepper to taste
1/2 cup of breadcrumbs
1/2 cup of grated cheese
This recipe is super easy and I cook my rice in the microwave whilst I prepare the rest of the meal to save on time. This recipe is really versatile so use it as a base if you like and add whatever takes your fancy!
1/ Preheat your oven to 200 C/400 F
2/ Melt 3 Tbsp of butter in a pan over medium heat and whisk in the flour and thyme
3/ Cook, stirring for 1 minute
4/ Gradually stir in the stock and the milk and continue stirring until thick and smooth
5/ Stir in the turkey and add salt and pepper to taste
6/ Remove from heat and set aside
7/ Grease a medium-sized (about 1 1/2 Litre/quart) casserole dish
8/ Spread the rice evenly over the bottom of your dish and sprinkle with the frozen peas
9/ Pour the creamy turkey mixture over the peas and rice
10/ Melt the remaining 1 Tbsp of butter in the microwave and toss the breadcrumbs through it
11/ Sprinkle the breadcrumbs and the cheese over the top and then bake in the oven for 20-25 minutes or until crispy and golden
Excuse the dodgy photo but it tastes better than it looks, honest! We serve ours with a crunchy salad and sprinkle of cracked black pepper.
*Recipe adapted from the recipe found here.