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Easy Leftover Dinner Recipes - Simple, Satisfying Ways to Use What You Have

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Cooked proteins: Rotisserie chicken, roasted turkey, cooked ground beef or turkey, sausage, tofu, tempeh, beans (black, pinto, chickpeas), shrimp
  • Cooked grains and starches: Rice, quinoa, couscous, pasta, roasted potatoes, mashed potatoes, bread or tortillas
  • Leftover vegetables: Roasted broccoli, carrots, peppers, zucchini, mushrooms, spinach, corn, peas, onions
  • Sauces and flavor boosters: Soy sauce, salsa, pesto, marinara, curry paste, coconut milk, BBQ sauce, teriyaki sauce, hot sauce
  • Fresh add-ons: Garlic, ginger, scallions, herbs (cilantro, parsley, basil), lemon or lime, cheese, yogurt, sour cream, eggs
  • Pantry staples: Olive oil, butter, salt, pepper, spices (paprika, cumin, chili powder, Italian seasoning), broth

Method
 

  1. Leftover Fried Rice Heat 1–2 tablespoons oil in a large skillet over medium-high heat. Add chopped onion, garlic, and any diced leftover veggies. Sauté 3–4 minutes.
  2. Add 2–3 cups cold leftover rice and break up clumps. Stir-fry until hot and lightly crisp, 4–5 minutes.
  3. Push rice to the side, crack in 2 eggs, and scramble. Mix into the rice.
  4. Stir in 1–2 cups chopped leftover protein and 2–3 tablespoons soy sauce. Add a splash of sesame oil if you have it.
  5. Taste and season. Finish with scallions, lime, or chili flakes.
  6. Sheet-Pan Nachos Preheat oven to 400°F (200°C). Spread tortilla chips on a baking sheet lined with parchment.
  7. Top with shredded leftover chicken or beef, black beans, corn, and any chopped roasted veggies.
  8. Sprinkle cheese over the top. Bake 8–10 minutes until melted and hot.
  9. Top with salsa, avocado, jalapeños, cilantro, and a squeeze of lime. Serve with yogurt or sour cream.
  10. Creamy Pesto Pasta Bake Combine 3 cups cooked pasta with 1 cup leftover veggies and 1–2 cups cooked protein in a bowl.
  11. Stir in 1/2 cup pesto and 1/2 cup plain yogurt or cream. Add a splash of pasta water or broth if dry.
  12. Transfer to a baking dish, top with mozzarella or Parmesan, and bake at 375°F (190°C) for 15–20 minutes.
  13. Garnish with fresh basil or parsley and black pepper.
  14. Quick Coconut Curry Sauté onion, garlic, and 1 tablespoon curry paste (or 1–2 teaspoons curry powder) in a little oil for 2–3 minutes.
  15. Pour in 1 can coconut milk and 1/2 cup broth or water. Simmer 5 minutes.
  16. Add chopped leftover veggies and protein. Simmer until heated through, 5–7 minutes.
  17. Season with salt, lime juice, and a pinch of sugar. Serve over leftover rice or with warm naan.
  18. Stuffed Baked Potatoes Halve baked or roasted potatoes. Scoop out some flesh and mix with chopped leftover veggies, protein, a spoon of Greek yogurt, and cheese.
  19. Spoon the mixture back into the skins. Bake at 400°F (200°C) for 10–12 minutes until golden.
  20. Top with scallions and hot sauce. Serve with a simple side salad.