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Making the most of your meal: How to stretch one meal into two or more

Chef Chip Huckaby, Executive Chef and Operations Manager for Barto’s Catering & Concessions says making the most of your meals is simple. Chef explains how to take one meal and stretch the leftovers into one or even more meals.

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Chicken Bake w/ Biscuits

1 pound Cooked Chicken

2 cans Cream of Mushroom Soup

6 each Baby Red Potatoes, Diced and Boiled

1bag Frozen Mixed Vegetables

2 cups Milk

1 each Tube of Canned Biscuits

Non Stick Spray

Preheat the oven to 350 degrees. Open the two cans of Mushroom Soup in a bowl and add the Milk. Chop the chicken into chunks and add to the bowl, along with the baby red potatoes and the bag of frozen mixed vegetables. Fold everything together. Spray a baking dish with non stick spray, and fill with the mixture from the bowl. Cover the dish with Foil, and bake in the oven for 15 – 20 minutes. Remove the foil, and place the biscuits across the top of the dish. Return to the oven, and bake to a golden brown. Remove and serve.

Chicken Salad w/ Dried Fruit on Croissant Sandwich

1 pound Cooked Chicken

4 each Celery Stems, Diced

¼ cup Roasted Red Peppers, Rinsed and Diced

2 each Hard Boiled Eggs, Sliced

½ cup Dried Cherries

½ cup Dried Apricots, Sliced

2 cups Heavy Duty Mayonnaise

4 each Croissants, Sliced

2 each Tomatoes, Sliced

Baby Greens



Chop the Chicken into small chunks, and place in a bowl. Add the Celery, Red Peppers, and Hard Boiled Eggs to the chicken. Add a little Salt & Pepper, and fold in the Mayonnaise. If you like your Chicken Salad wetter, add more Mayo. Now fold in the Cherries and the Apricots. Place 4oz of the Chicken Salad, or 1/6 of the Chicken Salad, on each Croissant. Add Baby Greens and a Slice of Tomato to finish the Croissant Sandwich.

Hoosier Hot Brown

1 pound Baked Ham, Sliced Thin

8 each Bacon Slices, Chopped

2 each Fresh Tomatoes, Sliced

8 each Parmesan Cheese, Grated or Shredded

4 each Fresh Bread, Sliced & Toasted

3 cups Heavy Cream or Whole Milk

3 cups Shredded Cheese



Heat the Heavy Cream in a small sauce pot, and fold in the Shredded Cheddar Cheese with a little Salt & Pepper. Allow to reduce to a sauce, or tighten slightly with a corn starch and water slurry. Set the cheese sauce to the side, and warm a skillet. Heat the ham slices in the skillet. Place a piece of Toast on your plate, and add 4oz of Ham or ¼ of the Sliced Ham on top of the toast. Cover the Ham with the Cheese Sauce. Place Two Slices of Tomato on top, and sprinkle with Bacon Pieces and Parmesan Cheese. Repeat the process for the other 3 servings, and enjoy.

Roast Turkey Monte Cristo Sandwich

1 pound Roast Turkey Breast, Sliced Thin

2 each Fresh Tomatoes, Sliced

8 each Swiss Cheese, Slices

½ cup Dried Cranberries

1 cup Mayonnaise

8 each Fresh Bread, Slices

6 each Fresh Eggs

1 cup Milk

Non Stick Spray

Plump the Dried Cranberries in Hot Water for a few minutes, and then fine chop and mix with the Mayonnaise. Smear the Cranberry Mayo on to onside of each piece of bread, and set four pieces to the side as the top of the sandwiches. Place a slice of Swiss Cheese on each of the bottom pieces, and then 4oz Turkey or ¼ of the sliced Turkey on the top of each slice of Swiss Cheese. Two Slices of Tomato, and then another Slice of Swiss Cheese on Top of the Turkey on each sandwich. Place the top piece of bread on top of the sandwich with the Cranberry Mayo side down or towards the middle of the sandwich. While heating a flat griddle or skillet as you would for pancakes or French Toast, crack the eggs into a bowl with the milk. Whisk the eggs and milk together. Spray the griddle or pan w/ Non Stick Spray, and take the first sandwich and dip it in the egg and milk batter. Pull the sandwich from the batter and place the sandwich in the skillet. Cook until Golden Brown, and then flip the sandwich. Allow the second side to Brown, and the cheese to melt. Remove from the skillet, and Slice in half to serve.