15 Recipes to Add Magic to Leftovers

There’s a lot of discussion about preparing and eating healthy meals at home, but one overlooked issue is that many people dislike leftovers. While some may say that certain dishes taste even better the second day, others just don’t like eating the same thing two days in a row. This can prove to be a huge roadblock when you’re trying to eat well. Fortunately, all that changes if you know how to spin your leftovers into a tasty new dish so you don’t have to throw them out. 

15 Exciting Recipes for Leftovers

Chicken 

1. Chicken Tacos

Servings: 3

Ingredients

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• 1 tablespoon extra-virgin olive oil
• 1 cup roughly chopped sweet onion
• 2 garlic cloves, minced
• 3 tablespoons pureed chipotle peppers in adobo
• 1 teaspoon dried oregano
• ½ teaspoon ground cumin
• ¾ cup canned crushed fire-roasted tomatoes
• ¼ cup chicken stock
• ½ teaspoon kosher salt
• 3 cups shredded cooked chicken
• 10 six-inch corn tortillas
• 2 ripe avocados, sliced
• ¼ cup chopped fresh cilantro
• ½ cup diced red onion
• Crumbled cotija cheese
• 1 lime, cut into wedges

Method:

1. Heat a large skillet over medium heat. Add the oil and sweet onion and sauté until tender, stirring occasionally, about 4 minutes. Add the garlic and cook for 30 seconds. Stir in the chipotles, oregano, and cumin, and toast for 1 minute. Add the tomatoes, stock, and salt. Bring to a simmer and cook for 7 minutes.
2. Transfer the tomato mixture to the bowl of a blender and puree until smooth. Return the sauce to the pan over low heat. Add the chicken and cook for 5 minutes. Taste and add more salt if necessary.
3. Warm the tortillas by placing them directly over a gas flame to char the edges, transferring to a plate and covering with a towel once each is finished. To assemble, top the tortillas with the chicken and garnish with the avocado slices, cilantro, red onion, and cotija. Serve with a lime wedge for squeezing.

2. Spicy Enchiladas

Servings: 6

Ingredients

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• Nonstick spray, as needed
• 2 tablespoons extra-virgin olive oil
• 1 bunch scallions, thinly sliced
• 2 garlic cloves, minced
• 1 jalapeño, seeded and minced
• 3 cups shredded leftover chicken
• 2 cups shredded Monterey Jack cheese
• One 28-ounce can of red enchilada sauce
• 12 small corn tortillas
• 6 radishes, thinly sliced
• ½ cup pepitas (roasted and salted pumpkin seeds)
• ⅓ cup fresh cilantro leaves

Method:

1. Preheat the oven to 400°F. Grease a 9-by-13-inch casserole dish with nonstick spray.
2. In a medium skillet, heat the olive oil over medium heat. Add the scallions, garlic, and jalapeño and sauté until tender and fragrant, about 4 minutes. Transfer to a medium bowl, then stir in the turkey and one-third of the cheese.
3. Pour half of the enchilada sauce into the casserole dish. In the same skillet you used for sautéing, slightly warm 2 or 3 tortillas at a time, about 1 minute per batch.
4. Fill each tortilla with a heaping ¼ cup of the turkey filling, then wrap tightly into a log and place in the casserole dish. Repeat with the remaining tortillas and filling.
5. Pour the remaining sauce over the enchiladas and top with an even layer of the remaining shredded cheese. Bake until the sauce is bubbly and the cheese is melted, 25 to 30 minutes. Serve garnished with radish slices, pepitas, and cilantro.

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3. Grilled Chicken Couscous Bowls

Servings: 4

Ingredients

Spinach Arugula Pesto

• ½ cup fresh-packed basil leaves
• ½ cup fresh-packed organic baby spinach and arugula mix
• ¼ cup grated Parmesan
• 1 garlic clove
• Salt
• Ground black pepper, to taste
• 3 tablespoons extra-virgin olive oil

Bowls

• 1 cup couscous
• Kosher salt and ground black pepper
• 4 grilled boneless chicken breasts, 6 ounces each
• Olive oil cooking spray
• 2 medium zucchini, diagonally sliced ¼-inch thick
• 6 medium Campari tomatoes, halved

Method:

1. MAKE THE PESTO: In a food processor, pulse the basil, spinach-arugula mix, Parmesan, garlic, salt, and pepper until smooth. Slowly add the olive oil while pulsing.
2. MAKE THE BOWLS: Place the couscous in a medium-size heatproof bowl. Add 1⅓ cups boiling water and ¼ teaspoon salt. Cover. Let stand for 5 minutes or until the liquid has been absorbed. Fluff the couscous with a fork to separate the grains. Add 2 tablespoons of the pesto. Toss to combine and set aside.
3. Heat a grill or grill pan over medium-high heat.
4. Spritz the zucchini and tomatoes all over with the olive oil spray; season with salt and pepper. Working in batches, cook the zucchini until tender, about 3 minutes per side. Transfer to a baking sheet. Cover to keep warm.
5. Add the tomatoes to the grill. Cook until softened, about 2 minutes. Transfer to the baking sheet.
6. Slice the grilled chicken.
7. Divide the couscous among four bowls and top with the vegetables and chicken. Drizzle with the remaining pesto.

Ground Beef

1. Beef and Quinoa Bowl

Servings: 6

Ingredients

• 1 lb ground beef 
• 1 14-oz can of coconut milk, well shaken
• 2 tablespoons red curry paste (gluten-free)
• 1 teaspoon cinnamon
• 2 teaspoons cumin
• 1 tsp salt
• cucumber slices
• carrots, shredded
• ½ lime, juiced
• 1 teaspoon sriracha
• ½ cup quinoa, cooked

Method:

1. In a medium-sized pan, heat up the ground beef.
2. Lower the heat and add coconut milk and spices. Stir and cook on low until blended.
3. Pour beef into a bowl and top with garnishes. Add sauce as desired.

2. Ground Beef Stroganoff

Servings: 4

Ingredients

• 12-ounce wide egg noodles
• 1 Pound lean ground beef
• 1½ Tablespoons Worcestershire sauce
• 2 Cups beef broth
• 10½ Ounces condensed cream of mushroom soup
• 3 Tablespoons unsalted butter
• 1 onion, medium sweet onion, diced
• 12 Ounces baby bella mushrooms, sliced
• 4 Cloves garlic, minced
• 3 Tablespoons all-purpose flour
• ½ Cup sour cream
• Salt and black pepper, to taste
• Parsley, fresh chopped, for optional garnish

Method:

1. Bring a large pot of water to a boil and cook the egg noodles to al dente, following the package instructions. Drain and set the drained noodles aside.
2. Meanwhile, heat a large skillet over a medium-high heat. Add the ground beef and heat it. Drain off any excess grease and spoon the beef into the bowl with the noodles.
3. In the same skillet, melt the butter and add the onions and mushrooms.
4. Sauté for about 4 minutes, or until starting to soften.
5. Add the minced garlic and sauté for another minute or 2.
6. Now mix in the flour to combine. Stir continuously and cook for another minute or 2. Don’t let it burn.
7. Pour in the beef broth slowly, starting with 1 cup, and deglaze the pan by scraping any browned bits from the bottom and stirring them into the broth.
8. Keep stirring and add the rest of the beef broth and the mushroom soup. Stir to combine and cook for 4 minutes, or until it begins to thicken.
9. Take the skillet off the heat and stir in the sour cream, Worcestershire sauce, and some salt and pepper.
10. Add the cooked egg noodles and beef, and gently stir together to warm back up and coat in sauce.
11. Serve right away, garnished with fresh chopped parsley if liked.

3. Bacon Cheeseburger Meatloaf

Servings: 8

Ingredients

• 2 Pounds ground beef
• 8 Slices bacon, cooked and crumbled
• 1 Cup cheddar cheese, cut into very small cubes
• 3 eggs, lightly beaten
• ½ Cup panko breadcrumbs, plain or seasoned
• ½ Cup onion, finely chopped
• ⅓ Cup mayonnaise
• ¼ Cup ketchup
• ¼ Cup dill pickles, finely chopped
• 1 Tablespoon mustard
• 1 Tablespoon Worcestershire sauce
• ½ Teaspoon garlic powder
• ½ Teaspoon salt
• ½ Teaspoon black pepper
• Pickle slices, to serve

For the Glaze and Toppings:

• ½ Cup ketchup
• ¼ Cup mustard
• 2 Tablespoons light brown sugar
• 1 Cup cheddar cheese, shredded

Method:

1. Preheat the oven to 375 degrees F.
2. In a large bowl, combine the meatloaf ingredients, but reserve 2 slices of bacon for the top.
3. Press evenly in a bread pan. Bake for 30 minutes.
4. Combine the ketchup, mustard and brown sugar and spread over the meatloaf. Continue baking for an additional 10 minutes.
5. Sprinkle the cheese over the meatloaf and bake for another 5 minutes or until the cheese is melted.
6. Remove from the pan and top with the remaining bacon pieces and pickle slices.

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Pasta

1. Stir-Fried Spaghetti

Servings: 4

Ingredients

• 8 ounces spaghetti noodles, regular, whole wheat, or gluten-free if needed
• 1 tablespoon vegetable oil
• 1 teaspoon toasted sesame oil
• 1 teaspoon soy sauce or tamari, liquid aminos, or coconut aminos
• 1 teaspoon sriracha or chili crisp
• 4 cloves of garlic minced
• 2 cups vegetables of choice, fresh greens, or mixed frozen stir-fry vegetables
• 2 green onions sliced
• Sesame seeds to garnish

Method:

1. Heat the vegetable oil, toasted sesame oil, soy sauce, and sriracha in a pan or wok for 1 minute. Add in the garlic, and sauté for 2-3 minutes until lightly browned. Add the vegetables and continue to sauté over low heat for 5 to 6 minutes or until vegetables have softened.
2. Add the noodles to the pan, turn the heat up to high, and stir fry for 2 to 3 minutes, tossing the noodles with the sauce and vegetables.  Top with green onion and sesame seeds, and enjoy.

2. Pasta Casserole

Servings: 6

Ingredients

• 1 Tablespoon Olive Oil
• 1 Small Onion (finely diced)
• 1 Teaspoon Garlic (minced)
• 23 Ounces Spaghetti Sauce (Marinara/Pasta sauce)
• 1 Tablespoon All-purpose Seasoning
• 4 Cups Leftover Cooked Pasta
• 2 Cups Leftover Cooked Chicken (cubed)
• 2 Cups Cheddar Cheese (or grated cheese of choice)

Method:

1. In a pot over medium heat, heat olive oil. Sauté onion and garlic for 3-4 minutes.
2. Add marinara sauce and Complete Seasoning to pot at stir to incorporate
3. Add pasta, chicken. 1 cup of cheese and mix.
4. Pour into a greased casserole dish and top with remaining cheese.
5. Bake in preheated oven at 350̊F (180̊C) for 20 minutes until heated through and cheese has melted.

3. Greek Pasta Salad

Servings: 12

Ingredients

• 16 oz rotini pasta, penne or bowtie will work too
• 1 cup English cucumber, diced
• 1 pint of grape tomatoes, halved
• 1 orange bell pepper, red or green, will work too
• ½ cup pitted olives, sliced
• ½ cup feta cheese
• ¼ cup red onion, diced
• 1 cup Greek vinaigrette dressing

Method:

1. In a large bowl, combine the pasta and all the other ingredients
2. Stir to combine.
3. Store, covered, in the refrigerator for at least 2 hours. Serve.

Vegetables

1. Vegetable Soup

Servings: 4

Ingredients

• 2 pounds of vegetables like carrots, potatoes, parsnips – peeled and roughly chopped
• 3 tbsp olive oil plus more for garnish
• 3 shallots chopped, or half a yellow onion chopped
• 3 garlic cloves minced
• 2 tbsp thyme, minced, plus more for garnish
• 2 tsp cumin
• 5 cups vegetable stock plus a little extra as needed
• 2 tbsp unsalted butter
• salt and pepper to taste
• ¼ cup cream (optional)

Method:

1. Preheat oven to 375˚F.
2. Spread the vegetable of choice onto a baking sheet and toss in 2 tablespoons of oil. Season with salt and pepper and spread into a single layer.
3. Roast carrots for 25-35 minutes or until fork tender, tossing around 15 minutes into the roasting process. Remove from oven.
4. Place the Dutch oven onto the stove over medium heat. Add the remaining oil to the pot.
5. Add shallots (or onions) and garlic to the pot and sauté for 3 to 4 minutes.
6. Add thyme and cumin and continue to sauté for 3 to 4 minutes.
7. Add carrots and stock to the pot, and simmer for 15 minutes.
8. Allow the mixture to slightly cool.
9. Carefully pour mixture into a blender (this can be done in batches), add butter, salt and pepper and puree until smooth.
10. Add more stock if the mixture is too thick and continue to puree until smooth.
11. Pour the mixture back into the pot and adjust seasonings. Simmer for about 5 minutes.
12. Ladle into bowls and drizzle with extra virgin olive oil and fresh thyme leaves. Serve.

2. Broccoli Frittata

Servings: 8

Ingredients

• 8 Eggs
• ½ cup milk of choice
• 2 small-to-medium cloves of garlic, pressed or minced
• ½ teaspoon sea salt, divided
• Freshly ground black pepper
• 1 cup freshly grated cheddar cheese, divided
• 1 tablespoon Extra Virgin Olive Oil, more as needed
• 1 small yellow onion, chopped
• ⅓ cup water
• 2 cups thinly sliced broccoli florets
• 2 cups Baby Spinach, roughly chopped
• ⅓ cup thinly sliced green onions

Method:

1. Preheat the oven to 425°F. In a large bowl, whisk together the eggs, milk, garlic, ¼ teaspoon of the salt and about 5 twists of freshly ground black pepper until well blended. Then whisk in about half of the cheese, reserving the other half for later.
2. In a 10-inch, well-seasoned cast iron skillet or oven-safe sauté pan, warm the olive oil over medium heat until shimmering. Add the onion and the remaining ¼ teaspoon salt. Cook, stirring frequently, until the onion is tender and translucent, about 3 to 5 minutes.
3. Add the broccoli and water to the pan, then cover it with a lid (or a baking sheet) and steam the mixture until the broccoli is brighter green and easily pierced by a fork, about 2 to 3 minutes. Uncover and add the spinach and green onions. Cook, stirring constantly, until the spinach has wilted, about 30 to 60 seconds.
4. Arrange the mixture in an even layer across the skillet. Whisk the egg mixture one last time and pour it into the pan. Sprinkle the frittata with the remaining cheese. Put the pan in the oven and bake until you can shimmy the pan by the handle (careful, it’s hot!) and see that the middle is just barely set, about 12 to 15 minutes.
5. Once the frittata is done baking, let it rest for 5 to 10 minutes before slicing it into 6 large or 8 smaller wedges. Serve immediately. Leftover frittata will keep well, covered and refrigerated, for up to 3 days. Enjoy chilled or gently reheat.

3. Vegetable Stir Fry

Servings: 4

Ingredients

• ¼ cup reduced-sodium soy sauce or tamari 
• 2 tablespoons honey or maple syrup
• 2 teaspoons arrowroot starch or 1 teaspoon corn starch
• 1 tablespoon grated fresh ginger
• 1 large clove of garlic, pressed or minced
• ½ teaspoon crushed red pepper 
• 1 tablespoon coconut oil or your cooking oil of choice
• 1 small red onion, root and tip ends removed and cut into ¼-inch thick wedges
• 3 medium carrots, peeled and cut into very thin rounds
• Pinch of salt
• ½ bunch (½ pound) thin asparagus, tough ends removed and cut into 2-inch-long pieces

Method: 

1. In a liquid measuring cup, combine the soy sauce, honey, starch, ginger, garlic and red pepper flakes. Whisk until blended and set aside.
2. Warm the oil over medium heat until shimmering. Add the onion and carrots and a pinch of salt. Raise the heat to medium-high and cook, stirring every 30 seconds or so, until the onions have softened, about 4 to 5 minutes. 
3. Add the asparagus and cook, stirring every 30 seconds, until the carrots are starting to caramelize on the edges and are easily pierced by a fork, about 3 to 4 minutes.
4. Pour in the prepared sauce and cook, while stirring constantly, until the sauce has thickened to your liking, about 20 to 60 seconds. Remove from heat and serve as a side dish as-is, or turn it into a main dish by serving it with rice, fried eggs or tofu.

Rice

1. Mexican Bake

Servings: 6

Ingredients

• 1 ½ cups cooked rice, preferably brown
• 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
• 2 (14.5-ounce) cans no-salt-added tomatoes, diced or crushed
• 1 (15-ounce) can no-salt-added black beans, drained and rinsed
• 1 cup frozen yellow corn kernels
• 1 cup chopped red bell pepper
• 1 cup chopped poblano pepper
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 4 garlic cloves, crushed
• 1 cup shredded reduced-fat Monterey Jack cheese
• ¼ cup jalapeno pepper slices (Optional)

Method:

1. Preheat oven to 400 degrees. Spread rice in a shallow 3-quart casserole. Top with chicken.
2. In a bowl, combine tomatoes, beans, corn, peppers, seasonings and garlic; pour over chicken.
3. Top with cheese and optional jalapeño.
4. Bake for 45 minutes.

2. Creamy Rice Pudding

Servings: 4

Ingredients

• 1 ½ cups cooked rice
• 2 cups milk, divided
• ¼ teaspoon salt
• ⅔ cup golden raisins (Optional)
• 1 egg, beaten
• ⅓ cup white sugar
• 1 tablespoon butter
• ½ teaspoon vanilla extract

Method:

1. Place cooked rice in a medium saucepan. Add 1 1/2 cups milk and salt; cook and stir until thick and creamy, 15 to 20 minutes.
2. Add remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar; continue cooking, stirring continuously, until well blended, 2 to 3 minutes more.
3. Remove saucepan from heat; stir in butter and vanilla extract.
4. Serve and enjoy!

3. Grilled Teriyaki Tofu Bowls

Servings: 4

Ingredients

• 1 (16-ounce) package extra firm tofu, drained and pressed
• ⅔ cup teriyaki sauce, divided
• 1 large red bell pepper
• 2 small zucchini
• ½ fresh pineapple, peeled and cored
• 1 large onion
• ¼ cup olive oil
• salt and ground black pepper to taste
• 2 cups hot cooked rice
• 1 tablespoon sesame seeds

Method: 

1. Slice tofu into 4 thick slices. Marinate in 1/3 cup of teriyaki sauce while you prepare the vegetables.
2. Cut bell pepper into 4 wedges; remove core and seeds. Cut ends off zucchini, then cut each zucchini in half lengthwise. Slice the pineapple into 4 wedges. Cut the onion into quarters. Place the vegetables and pineapple onto a large platter. Brush with olive oil and season the vegetables with salt and pepper.
3. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. Grill onions for 4 minutes, turning halfway through. Add bell pepper, zucchini, and pineapple to the grill and continue grilling, turning occasionally, until done to your liking, 8 to 10 minutes. Remove to a platter as each item finishes cooking, and cut into bite-sized pieces when cool enough to handle.
5. Remove tofu from the marinade. Lightly oil the grate and grill 2 to 3 minutes per side.
6. Divide the hot rice between 4 bowls. Top with grilled vegetables, pineapple, and tofu. Drizzle with remaining 1/3 cup teriyaki sauce. Sprinkle with sesame seeds and serve.