2 recipes to reinvent leftovers

Pizza Stuffed Chicken 

4 Boneless Chicken thighs with skin left on

1 cup leftover pizza

1 Tbsp.  olive oil

Salt and Pepper


Take Pizza and place in a food processor and process it until it is a course grind.  If really dry, add a little water to moisten it.  Take each chicken breast and wrap it around a small pillow of pizza to make a nice little pillow with skin side up.  Place in a baking dish.  Baste with olive oil and season with salt and pepper.  Bake in a 350 degree oven for 30-40 minutes or until it reaches an internal temperature of 165 degrees.  Remove from oven and let rest for 5 minutes before serving.


Simple Pasta Al Fredo

1 cup heavy cream

1 egg

½ cup parmesan cheese grated

2 cups cooked pasta of your choice

Pinch of nutmeg (optional)

Salt and pepper

In a 10 inch sauté pan heat cream to a simmer on medium heat.   Take the egg and beat it in a small bowl.  Very slowy stream in about ¼ cup of the hot cream while whisking egg with a fork. Pour egg mixture back into pan with the rest of the cream while continuing to stir.  Stir in cheese until incorporated.  Toss pasta in cream mixture and season to taste with salt , pepper and little pinch of nutmeg if available.