My fiance is obsessed with leftovers. For whatever reason, he seems to think that most food tastes better the second time around. So I typically make a few more servings than we need so that he has his beloved leftovers the next day.
OXO makes cooking and storing food/leftovers super simple with their new 14 Piece Glass Bake, Serve & Store Set (paid link). The set is awesome to prepare foods beforehand, or to easily refrigerate/freeze any leftovers. It includes a Glass 3 Qt Baking Dish with Lid, Glass 2 Qt Baking Dish with Lid, Glass Loaf Pan, Glass Pie Plate, 1 Cup Round SNAP Container, 2 Cup Round SNAP Container, and 4 Cup Round SNAP Container.
For make ahead recipes, this glass bakeware is a huge time saver: they are made of thermal shock-resistant borosilicate glass, which allows dishes to be taken directly from the freezer to the oven or microwave — no need to fully thaw. The glass can withstand up to 250 degrees F of temperature change! Generous handles make removing dishes from the oven super easy, even when wearing oven mitts.
This set is perfect for recipes on the go as well; the baking dishes and SNAP containers come with raised slosh-proof lids for easy transportation. The SNAP Glass Food Storage is also microwave safe for reheating leftovers (just undo the tabs of the lid first), and provides a leak-proof seal, so it’s great for lunches to take to work!
I made this recipe for Chicken Chilaquiles Casserole recently for dinner using OXO’s 3 quart baking dish (9×13). Chilaquiles are actually typically a breakfast recipe, using lightly fried tortillas and salsa. This version is a casserole take on the traditional, and uses grilled corn tortillas baked with a quick homemade tomatillo salsa, rotisserie chicken, and cheese.
Ingredients:
- meat from 1 rotisserie chicken, shredded (~3 cups)
- 1 cup 1% low-fat milk
- 1/3 cup packed fresh cilantro leaves
- 1 (26 oz) can whole tomatillos, drained
- 1 (4.5 oz) can chopped green chilies, drained
- 1/2 cup chopped scallions
- 1 cup finely chopped Monterey Jack cheese, divided
- 3 tablespoons grated Parmesan cheese
- 1/2 tablespoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- cooking spray
- 16 (6 inch) corn tortillas
- chopped red bell pepper and cilantro, for garnish