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Leftover Dinner Recipes — No Grocery Run, No Problem - Easy, Flexible, and Fast

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Ingredients Method

Ingredients
  

  • Base carbs: rice (cooked or leftover), pasta, potatoes, bread or tortillas
  • Proteins: cooked chicken, beef, pork, tofu, beans, eggs
  • Veggies: any cooked or raw vegetables, frozen peas or corn, leafy greens
  • Flavor boosters: soy sauce or tamari, vinegar (any), lemon or lime, mustard, hot sauce, chili flakes
  • Aromatics: onion, garlic, scallions, ginger (fresh or ground), shallots
  • Fats: olive oil, butter, neutral oil, sesame oil
  • Binders and creamy add-ins: eggs, yogurt, cream cheese, sour cream, mayo
  • Cheese: any meltable cheese, Parmesan, feta
  • Herbs and spices: dried Italian blend, cumin, smoked paprika, curry powder, oregano
  • Pantry extras: canned tomatoes, tomato paste, stock or bouillon, breadcrumbs, nuts

Method
 

  1. Prep the bits. Dice leftover potatoes or any cooked veg into bite-size pieces. Shred or chop leftover meat. If using raw veggies, chop small so they cook fast.
  2. Heat the pan. Add 1–2 tablespoons oil or butter to a large skillet over medium-high heat.
  3. Crisp the base. Add potatoes or another starchy base first. Let them brown undisturbed for 3–4 minutes, then stir. Browning = flavor.
  4. Add veggies and protein. Toss in cooked veggies and meat. Season with salt, pepper, and a pinch of smoked paprika or dried herbs. Cook until hot and lightly caramelized, 4–6 minutes.
  5. Finish with brightness. Stir in a splash of vinegar or a squeeze of lemon. Taste and adjust salt.
  6. Optional eggs. Make a few wells and crack in eggs. Cover the pan and cook until the whites set, 3–5 minutes.
  7. Serve. Top with cheese, hot sauce, or scallions if you have them.
  8. Use cold rice. Leftover rice works best. If using fresh rice, spread it on a plate to cool and dry for 10 minutes.
  9. Prep aromatics. Mince garlic and chop onion or scallions. Dice leftover veggies and protein.
  10. Scramble eggs. Heat 1 tablespoon oil in a large pan or wok. Scramble 1–3 eggs lightly, then remove to a plate.
  11. Aromatics and veg. Add another tablespoon oil. Cook onion and garlic 1–2 minutes. Add veggies and stir-fry until crisp-tender or warmed through.
  12. Rice and sauce. Add rice. Pour in 1–2 tablespoons soy sauce, a dash of sesame oil, and a pinch of sugar or a drizzle of honey. Stir to coat and fry 3–5 minutes.
  13. Protein and eggs. Fold in leftover meat or tofu and the scrambled eggs. Taste and add more soy, a splash of vinegar, or chili flakes.
  14. Finish. Top with scallions, lime, or toasted nuts if handy.
  15. Preheat and prep. Heat oven to 375°F (190°C). Grease a baking dish. Cook pasta if you don’t have leftovers.
  16. Make a quick sauce. In a bowl, mix 1 cup dairy (yogurt, sour cream, milk, or a combo) with 2–3 tablespoons cream cheese or a spoon of mayo, 1–2 teaspoons mustard, salt, pepper, and a pinch of garlic powder. Thin with a splash of pasta water or stock if needed.
  17. Combine. Toss cooked pasta with chopped leftover meat and veggies. Stir in the sauce until coated.
  18. Top and bake. Sprinkle with shredded cheese or breadcrumbs mixed with olive oil. Bake 15–20 minutes until bubbly and golden.
  19. Fresh finish. Add chopped herbs or a squeeze of lemon before serving.