Great Recipe Using Leftover Roast

What you'll need:

Leftover pot roast (Any size, we make to order here.)
1/2 cup of Red wine (That half-empty bottle on the counter will do.)
1 Tb. Olive oil
1 small can of mushrooms, drained
1 can of peas (optional), drained
1 can of corn (optional), drained
1 Tbs. Herbs de Provence (blended spices found in any grocery store spice area)
salt & pepper
1 package of powdered potatoes (Betty Crocker is best) cooked according to package directions
1 package of shredded cheddar cheese

How to prepare:

Preheat oven to 350.
Cut up leftover roast into cubes that are larger than dice but smaller than ice cubes. Put in a frying pan with all its juices. Add olive oil, wine, herbs de provence and saute on medium heat. Turn up the celtic music so you can here it over the sizzling. Take a sip of the wine and add salt and pepper to taste (not to the wine, but to the roast). When the cubes are nice and tender, add the mushrooms and as many of the peas and corn as you think necessary based on how much roast you have. Saute for as long as it takes to heat veggies (should only be a minute). Pour mixture into casserole dish. Gently spread prepared mashed potatoes on top. Sprinkle on some cheddar cheese. Heat in the oven until cheese is melted (usually just long enough to set the table).
Enjoy with the rest of the wine and music.

Okay. So this isn't a recipe from leftovers, but if you have small children who don't get enough protein in their diet, you'll love this one. Use your favorite french toast recipe with one difference. Find a plastic cup with a top just big enough to cover a slice of bread. Before dipping the bread in the egg mixture, cut out a large circle using the cup. Make the toast out of the circle of bread. When it's done, use a 1/4 teaspoon measure and spoon out a little cinnamon. Tap gently on the side of the measure to shake the cinnamon onto the bread, creating a smiley face. (This takes a little practice.)