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Hey! They’re not leftovers — they’re meal stretchers!

Think leftovers are a bore? Having just gone through Thanksgiving, the answer may well be yes. But it doesn’t have to be that way. With a little planning, wise home cooks know how to save time (and money) by making a main dish that can be stretched for several days. Art Smith, personal chef to Oprah Winfrey, was invited on “Today” to demonstrate this technique, which he calls the “Kitchen
/ Source: TODAY

Think leftovers are a bore? Having just gone through Thanksgiving, the answer may well be yes. But it doesn’t have to be that way. With a little planning, wise home cooks know how to save time (and money) by making a main dish that can be stretched for several days. Art Smith, personal chef to Oprah Winfrey, was invited on “Today” to demonstrate this technique, which he calls the “Kitchen Workhorse.” Here, from his new book, “Kitchen Life: Real Food for Real Families — Even Yours!” are his recipes from the show.

Penne With Pot Roast Sauce Art Smith

Makes 4 to 6 servings

Mix the beef, sauce, tomatoes and basil in a medium saucepan. Bring to a boil over medium-high heat, stirring often. Reduce the heat to medium-low and simmer until the flavors are well blended, about 30 minutes.

Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the penne and cook just until the pasta is barely tender, about 9 minutes. Drain well and return to the pot.

Add the sauce to the pasta and mix well. Serve in deep bowls and pass the Parmesan on the side.

912323960481604825455460487beef2cup2 cups coarsely chopped beef from Kitchen Workhorse Italian Pot Roast (see recipe above)sauce1cup1 cup sauce from Kitchen Workhorse Italian Pot Roast (see recipe above)tomatoes15ounceOne 15-ounce can crushed tomatoesbasil1teaspoon1 teaspoon dried basilpenne1pound1 pound penneGrated Parmesan cheese for serving

Hot Italian Beef Open-Faced SandwichArt Smith

Makes 1 sandwich

Place the pot roast slices and sauce in a microwave-safe medium bowl and cover. Microwave on 50 percent (medium) power until the meat is hot, about 2 minutes. (Or place the pot roast and sauce in a small saucepan and cook over medium heat, stirring often, until hot, about 5 minutes.)

Place the bread on a toaster-oven rack. Overlap the pot roast slices on the bread and sprinkle with the cheese. Toast until the cheese melts, about 1 minute.

Transfer the bread to a plate and top with the hot sauce. Serve immediately.

912323960481604826056931902sauce 2 or 3 thin slices and a half cup sauce from Kitchen Workhorse Italian Pot Roast (see recipe above)bread11 large slice crusty Italian breadcheese0.3333333333333333cup1/3 cup (about 1-1/2 ounces) shredded mozzarella cheese

Recipes excerpted from "Kitchen Life: Real Food for Real Families — Even Yours!" Copyright ©2004 by Art Smith. All rights reserved. Reprinted by permission of Hyperion Books.