Savory Leftover Medley with Creamy Sauce
Transform your cooked leftovers into a gourmet dish with this Savory Leftover Medley. Featuring a delightful mix of tender meats and vibrant vegetables, this microwave-friendly recipe creates a creamy sauce that's both comforting and elegant. Ideal for a quick weeknight dinner, this dish allows for versatility with spices and herbs, letting you tailor it to your taste. With the addition of fragrant nutmeg and a splash of white wine, every bite will be a burst of rich flavors. Serve it over freshly cooked noodles or rice, and consider adding a sprinkle of fresh parsley for an extra touch of color. Perfect for using up leftovers while still enjoying a dish that's completely satisfying.
2
Servings
285
Calories
13
Ingredients
Ingredients
Butter
2 tablespoons (melted)
Green onion
1 (sliced (green and white parts))
Mushroom
1/4 lb (sliced)
Red bell pepper
2 ounces (julienned)
Cooked meat (chicken, turkey, veal, or pork)
6 ounces (julienned)
All-purpose flour
1.5 tablespoons (none)
Dry white wine
1/4 cup (none)
Half-and-half or cream
1/3 cup (none)
Salt
to taste (none)
Pepper
to taste (none)
Nutmeg
to taste (grated)
Hot cooked noodles or rice
as needed (cooked)
Fresh parsley
optional (minced)
Instructions
1
In a microwave-safe casserole dish, melt 1 tablespoon of butter in the microwave for 30 seconds on High.
2
Add the sliced green onion, mushrooms, and julienned red bell peppers. Stir well, then microwave on High for 3 minutes, stirring halfway through.
3
Incorporate the julienned cooked meat of your choice and stir to combine. Microwave for an additional 2 minutes, stirring once.
4
Using a slotted spoon, carefully remove the solids and set them aside. Pour the remaining liquid into a measuring cup and add enough water or broth to reach a total of 1/2 cup.
5
In the same casserole dish, add 1 tablespoon of butter and stir in the flour completely. Cook in the microwave for 1 minute on High to form a roux.
6
Gradually whisk in the collected juices, dry white wine, and half-and-half or cream. Return the mixture to the microwave and cook for 3 minutes, stirring after each minute until slightly thickened.
7
Return the sautéed meat and vegetables back into the sauce, add nutmeg, salt, and pepper to taste. Microwave for an additional 2 minutes or until heated through.
8
Serve the creamy medley over freshly cooked noodles or rice. Garnish with minced fresh parsley if desired for an added burst of freshness.
Nutrition Information
14.5g
Fat
24g
Carbs
18g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Leftover Medley with Creamy Sauce?
It is a gourmet dish designed to transform cooked leftovers like meat and vegetables into a rich, creamy meal using a microwave.
How many people does this recipe serve?
This recipe is portioned to serve 2 people.
What is the calorie count per serving?
Each serving contains approximately 285 calories.
Which types of meat are recommended for this recipe?
You can use julienned cooked chicken, turkey, veal, or pork.
Can I use leftover beef in this dish?
Yes, leftover beef can be used as a substitute for the other suggested meats.
What vegetables are included in the medley?
The recipe calls for green onions, mushrooms, and red bell peppers.
How should the red bell peppers be prepared?
The red bell peppers should be julienned, which means cut into thin, matchstick-like strips.
Is this a microwave-only recipe?
The instructions are specifically written for microwave preparation, making it a quick and convenient meal.
How do I create the creamy sauce?
The sauce is made by creating a roux with butter and flour, then whisking in meat juices, dry white wine, and half-and-half.
What is the purpose of the nutmeg in the sauce?
Nutmeg adds a fragrant, warm flavor that complements the richness of the cream and meat.
What should I serve the medley over?
It is best served over a bed of freshly cooked hot noodles or rice.
Can I substitute the half-and-half?
Yes, you can use heavy cream for a richer sauce or whole milk for a lighter version.
What can I use if I do not have dry white wine?
You can substitute the wine with an equal amount of chicken or vegetable broth.
How long does it take to cook the vegetables initially?
The vegetables are microwaved on high for 3 minutes, stirring halfway through.
What do I do with the liquid collected from the cooked meat and vegetables?
The liquid is measured and supplemented with broth or water to reach 1/2 cup, then used as the base for the sauce.
How much protein is in one serving?
There are 18 grams of protein per serving.
How much total fat is in this dish?
One serving contains 14.5 grams of fat.
Can I make this dish gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free flour blend and ensuring your noodles or rice are gluten-free.
Is fresh parsley required?
Fresh parsley is optional and used as a garnish for added color and a burst of freshness.
How much butter is needed for the entire recipe?
A total of 2 tablespoons of butter is used: 1 for sautéing and 1 for the roux.
What size should the meat pieces be?
The cooked meat should be julienned to ensure it mixes well with the vegetables and sauce.
How long does the final heating step take?
The final step requires microwaving for an additional 2 minutes or until the entire dish is heated through.
What is the total carbohydrate count per serving?
Each serving contains 24 grams of carbohydrates.
Can I use different vegetables than those listed?
Yes, this is a versatile recipe; you can add peas, carrots, or broccoli depending on what you have available.
How do I prevent the sauce from clumping?
Gradually whisk the liquid into the butter-flour roux and stir every minute during the microwave cooking process.
Is this recipe suitable for meal prep?
Yes, it is an excellent way to use up leftover proteins and can be quickly reheated.
How do I store any remaining portions?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
What type of dish should I use?
Use a microwave-safe casserole dish to ensure even cooking and safety.
Can I use margarine instead of butter?
Yes, margarine can be used as a 1:1 substitute for butter in this recipe.
Does this recipe work with frozen vegetables?
Yes, but you should thaw and drain them first to prevent the sauce from becoming too watery.