Some people love leftovers and others hate them. I consider myself a god with leftovers and have often said that I could feed small countries with some leftover meat, a pan and an onion. I’m the MacGyver of leftovers. Dave’s not as good with them so I have to be very inventive; I view this a challenge! So when the phrase “That goo is good!” comes out of his mouth and it’s regarding leftovers – eureka!

You may have seen a previous blog with Ribeye steaks. They were so huge we had one entire steak left. Steak can be tricky to work with the day after, especially if it’s overcooked. But the great thing is that Dave cooked them so perfectly I had no fear of using them again. The key here is to add it at the very end just to warm it. You don’t want to recook it!

Looking for something out of the ordinary, I found a small can of green chilis in the cupboard and then paired them with a can of corn. This is not the direction I started in, which is so typical for me. I don’t always know what I’m making until it’s done. Below is the recipe and according to Dave, this is quite good! Corn and green chili really work well together. Of course, if you don’t have leftover steak feel free to substitute hamburger or chicken or even turkey. I’m all about using what you have. Consider it my effort to being, or rather, eating “green.”

Green Chili, Corn and Steak Stew

Sautee:

• 1/4 cup red onion, chopped
• 1/4 cup celery, chopped
• olive oil

Add and cook for a couple of minutes:

• 3 cloves of chopped garlic
• 3 green onion
• 1 tablespoon of dried thyme
• 1 teaspoon rosemary (I did question the rosemary with this because initially I was heading in a different direction, but it actually worked well. If I remake this I might try cumin in place of the rosemary)
• 1 cube beef broth
• Fresh ground black pepper

Now add and sauté for 2 more minutes:

• 1 can of corn
• 1 can of chopped green chili’s

Add and cook until the pasta is slightly harder than al dente:

• 1 cup orzo
• 2 cups water (play this by ear. You may need to add a bit more if it’s getting too thick)

Add the final ingredients just as the pasta is nearly done:

• 1/2 cup cheddar cheese (or Velveeta or what ever cheese you have around. It’s a great time to use up left over bits and pieces)
• 1/4 cup cream
• the leftover steak, cubed

Serve immediately when the cheese is melted and top with fresh chopped scallions. Pair with a heavier micro brew like a black ale or go to the opposite extreme with a Tecate. However you serve it, rejoice with fabulous leftovers and be Fat and Happy!

For more recipes, go to Monique’s blog: FatandHappyBlog.com and Monique’s new site, HappyEatsHealthy.com