I love being able to cook once and serve a second meal from the leftovers made on purpose. Not only are the melded flavors so appetizing, it saves time and money. The first meal below is a main-meat meal of country ribs with side vegetables. The second is a hearty soup rich with meat and vegetables in a savory broth. Enjoy!
6 Fresh Country Pork Ribs (lots of meat)
Potatoes, peeled and cubed
Baby Carrots, washed
Cabbage, sliced from wedges
Season as desired with Seasoned salt & pepper
Foil and bake 1 1/2 hrs. at 350 degrees. Can separate meat from vegetables to serve. Reserve broth for next meal.
Chop leftover meat
Cut up vegetables smaller if desired
Add to reserved broth (add water if too salty or add chicken broth if not enough liquid)
Bring to a boil
Add one bay leaf, 1 tsp. ground rosemary, and 1 tsp. ground thyme
I also added some leftover beans and some fresh spinach leaves which were needing to be used.
Bring to boil and simmer for at least 1/2 hour. Best if refrigerated for next day. Good with cornbread and sweet tea. ;)