You’ve got a bit of this, a little of that and your family is turning up their noses at the thought of leftovers? Turn these delicious odds and ends into a brand-new meal!
Shredded Beef Shepherd’s Pie
4 Idaho potatoes
2 cups leftover beef, shredded
1 cup honey barbecue sauce or your favorite flavor sauce
2–3 cups roasted or stir-fried vegetables
Salt and pepper to taste
1 tablespoon mayonnaise
Peel and cube potatoes. Cook in slightly salted water for 20 minutes or until soft. Drain and reserve 1/2 cup liquid from the pot.
Preheat oven to 350° F.
Spread beef in a 9” round or square casserole dish. Pour barbecue sauce over meat. Spread vegetables over beef.
Mash potatoes and add mayonnaise, reserved potato water and salt and pepper to taste. Pipe or spoon mashed potato mixture over vegetables. Bake 30 minutes or until potatoes have a nice golden crust. Serve immediately.
Chicken Fried Rice
1 1/2 cups rice, cooked according to the package directions and cooled
1 tablespoon canola oil
3 eggs, lightly beaten
2 cups shredded cooked or baked chicken
1 bag (16 ounces) stir-fry frozen vegetables, thawed
1 can (5 ounces) bamboo shoots, drained
2 tablespoons soy sauce
2 teaspoons sesame oil
3 chopped scallions
This is a popular way of using leftover chicken, but feel free to use baked salmon or meat.
Heat a large nonstick skillet with canola oil. Add eggs and cook over medium heat until set, about 2 minutes, stirring continuously to get small scrambled pieces. Add rice and stir to combine. Add chicken, vegetables, bamboo shoots, soy sauce and sesame oil and cook 4–5 minutes until combined and heated through. Sprinkle with scallions and serve.
Chicken Burritos or Wraps
1 pound white chicken breasts, grilled or fried
1/4 cup spicy barbecue sauce or your favorite sauce
4 large tortillas or wraps
2 cups Romaine lettuce, chopped
1 cup tomato, diced
1 avocado, sliced thin
1/2 cup red onion, thinly sliced
Great for a light dinner with soup or a filling lunch!
Place the chicken in a bowl and shred, using two forks. Pour barbecue sauce over it to moisten.
Heat a skillet or panini maker.
Warm the tortillas in a dry skillet, or in between two damp paper towels in the microwave.
Divide the chicken mixture among the wraps. Evenly top each tortilla with the lettuce, tomatoes, avocado slices and red onions. Roll the wrap up like a burrito and place in the skillet or panini maker and heat until lightly browned.
Beef Tacos with Mango Salsa
2 cups diced fresh mango
1 jalapeno pepper, seeded and minced
2 tablespoons minced red onion
2 tablespoons chopped fresh cilantro or parsley leaves, checked
2 tablespoons fresh lemon juice
Salt and ground black pepper
8 taco shells
2 cups leftover beef, shredded
1 cup shredded Romaine lettuce
Combine mango, jalapeno, onion and cilantro or parsley in a bowl. Season with lemon, salt and pepper. Allow it to stand 15–20 minutes.
Place some shredded meat in each taco shell.
Add mango salsa and top with lettuce. Serve immediately.
Roasted Vegetable Pasta
2–3 cups roasted vegetables, any variety, warmed
1 pound spaghetti, cooked according to directions and drained
1 tablespoon balsamic vinegar
Pinch each of red pepper flakes and salt
2 teaspoons lemon juice
1 clove garlic, crushed
Add the roasted veggies to the cooked pasta. Add the balsamic, pepper flakes, a pinch of salt, lemon and garlic and stir to combine. Serve immediately.