Leftovers are the mother of invention

Our odd assortment of leftovers is starting to dwindle thanks to our repeat dinner last night.  We still had a bunch of the tomato artichoke casserole left but not enough of the tenderloin to make that dinner.  I had my husband pick up chicken scallopini at the grocery store.  I dusted it with flour and cooked it in a nonstick pan with a little bit of olive oil.  I put the remaining tomato artichoke casserole in a baking dish, topped it with the cooked chicken and put it in the oven at 375 until the tomato/artichoke is bubbly (about 15 minutes).  Here is a picture and a repeat of the tomato artichoke recipe if you missed it the first time:

Tomato artichoke casserole with chicken

Tomato artichoke casserole with chicken

Baked tomatoes and artichokes

  • 1 large can whole plum tomatoes (2 lbs, 3 oz)
  • 1 can artichoke hearts (14 oz)
  • 1 yellow onion, finely chopped
  • 1 large or 2 small shallots, minced
  • 1 stick butter
  • 1/2 tsp basil
  • 2 TB sugar

Preheat oven to 325.  Grease a shallow ceramic casserole.  Drain tomatoes and artichokes.  Rinse artichokes and drain.  Quarter artichoke hearts.

Melt butter in a large saucepan over medium low heat.  Saute onion and shallots until soft.  Add tomatoes, artichokes, basil and sugar and stir to combine.  Season to taste with salt and pepper.  Pour mixture into casserole dish and bake at 325 for about 10 to 15 minutes or until vegetables are hot.

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About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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