10 Tasty Recipes to Give Leftovers a Delicious Twist

Reinventing leftovers can be a fun culinary challenge. Instead of letting extra food go to waste, you can create mouthwatering meals that bring new flavors to your table. These ten recipes are designed to make the most out of what you have in your fridge, ensuring nothing goes to waste.

Leftover Roast Chicken Soup

Shred 2 cups of leftover roast chicken and set aside. In a pot, sauté 1 chopped onion, 2 chopped carrots, and 2 chopped celery stalks in 1 tablespoon of oil until soft. Add the chicken, 4 cups of chicken broth, and 1 cup of egg noodles. Simmer until the noodles are cooked. Season with salt, pepper, and a sprinkle of fresh parsley.

Mashed Potato Pancakes

In a bowl, mix 2 cups of leftover mashed potatoes with 1 beaten egg, 1/4 cup of flour, and 2 tablespoons of chopped green onions. Form the mixture into small patties. Heat oil in a skillet over medium heat and fry the patties until golden brown on both sides, about 3-4 minutes per side. Serve with a dollop of sour cream.

Vegetable Fried Rice

Heat 1 tablespoon of oil in a pan over medium-high heat. Add 1 cup of chopped leftover vegetables and sauté for 3-4 minutes. Add 2 cups of cold leftover rice and stir-fry until heated through. Push the rice to one side of the pan and scramble 2 eggs on the other side. Mix everything, add 2 tablespoons of soy sauce, and garnish with sliced green onions.

Turkey and Cranberry Quesadillas

Spread 2 tablespoons of cranberry sauce on a flour tortilla. Layer with 1/2 cup of shredded leftover turkey and 1/2 cup of shredded cheddar cheese. Top with another tortilla. Cook in a skillet over medium heat until the cheese melts and the tortilla is crispy, about 3-4 minutes per side. Cut into wedges and serve.

Spaghetti Frittata

In a bowl, mix 2 cups of leftover spaghetti with 4 beaten eggs, 1/4 cup of grated Parmesan cheese, and 2 tablespoons of chopped basil. Heat 1 tablespoon of oil in an oven-safe skillet over medium heat. Pour in the spaghetti mixture and cook until the bottom is set about 5-7 minutes. Transfer to the oven and broil until the top is golden and fully cooked. Slice into wedges to serve.

Stuffing-Stuffed Peppers

Preheat the oven to 375°F. Cut the tops off 4 bell peppers and remove the seeds. Stuff each pepper with 1/2 cup of leftover stuffing and top with 1/4 cup of shredded mozzarella cheese. Place the peppers in a baking dish and bake until the peppers are tender and the cheese is melted and bubbly about 25-30 minutes.

Pasta Salad

In a large bowl, toss 2 cups of leftover pasta with 1 cup of halved cherry tomatoes, 1 sliced cucumber, 1/2 cup of olives, and 1/2 cup of crumbled feta cheese. Drizzle with 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar. Season with salt and pepper and mix well.

Chicken and Rice Casserole

Preheat the oven to 350°F. In a large bowl, combine 2 cups of leftover rice, 2 cups of shredded leftover chicken, 1 can of cream of mushroom soup, and 1 cup of frozen peas. Spread the mixture into a baking dish and top with 1 cup of shredded cheddar cheese. Bake until bubbly and golden, about 25-30 minutes.

Beef and Vegetable Stir-Fry

Slice 1 cup of leftover beef thinly. Heat 1 tablespoon of oil in a hot pan. Stir-fry the beef with 2 cups of chopped leftover vegetables for 3-4 minutes. Add 2 tablespoons of soy sauce, 1 tablespoon of hoisin sauce, and a splash of water. Cook until heated through, about 2-3 more minutes. Serve over steamed rice.

Bread Pudding

Preheat the oven to 350°F. Cube 4 cups of leftover bread and place in a baking dish. In a bowl, whisk together 2 cups of milk, 3 beaten eggs, 1/2 cup of sugar, and 1 teaspoon of vanilla extract. Pour the custard over the bread cubes and sprinkle with 1/4 cup of raisins. Bake until the top is golden and the pudding is set about 35-40 minutes. Serve warm with a drizzle of caramel sauce.

This article originally appeared on RetailShout.

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