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COMS 477 Leftovers Recipe Guide

Hannah

Created on October 22, 2024

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Leftovers Recipe Guide

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What do you have?

01 Chicken . . . . . . . . . . . . . . . . . . . .

02 Pork . . . . . . . . . . . . . . . . . . . . . . .

03 Beef . . . . . . . . . . . . . . . . . . . . . . .

04 Seafood . . . . . . . . . . . . . . . . . . .

05 Plant-based Protein & Eggs . .

06 Grains and Legumes . . . . . . . . .

Click through the arrows to find recipes!

07 Bread and Pasta . . . . . . . . . . . . . .

08 Vegetables . . . . . . . . . . . . . . . . ..

09 Fruit . . . . . . . . . . . . . . . . . . . . . .

Chicken

What part of the chicken do you have? Click on the photo to find recipes!

Cooked Chicken Breast & Thighs

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Recipes for Whole Chicken, Bones, & Feet

BBQ Chicken Stuffed Baked Potatoes

BBQ Chicken Nachos

Easy- Cheesy Chicken Quesadillas

One-Pot Chicken

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Chicken Pot Pie

Homemade Chicken Noodle Soup

Recipes for Leftover Chicken Breast & Thighs

Click on each photo to view the recipe!

Recipes for Whole Chicken, Bones, & Feet

Click on each photo to to veiw the recipe!

Comfort in a cup- savory chicken broth

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Chinese Five Spice & Ginger Chicken Feet Soup

Street-Style Garlic Chicken Feet

Pork

What cut of pork do you have? Click on the photo to find recipes!

Pork Chops, Loin and Shoulder

Cooked Ham & Spam

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Cooked Ham & Spam

Click on each photo to view the recipe!

Recipes for Cooked Ham & Spam

Click on each photo to view the recipe!

Ham and Cheese Breakfast Casserole

Easy breakfast Spam Hash

Cheesy Spam and Rice Casserole

Back to Pork

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Pigging Out: Leftover Ham & Cheese Quiche

Ham turnovers

Cheaters Cordon Bleu

Roast Pork with Garlic Sauce

Chop-Chop Stir Fry

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Sweet and Sour Pork

Roast Pork Topping

Recipes for Leftover Pork Chops, Loin and Shoulder

Click on each photo to view the recipe!

Beef

Do you have leftover roast beef or steak? Ground beef or stewing beef in the back of the freezer? Click on the photos to find recipes!

Ground Beef

Leftover Roasts and Steaks

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Stewing Beef

Recipes for Ground Beef

Do you have leftover Ground beef? Click on the photos to find recipes!

Leftover Ground Beef Chili

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Wholesome Shepherds pie

Greek Inspired Lemon Rice and Beef Kofta (Video Tutorial!)

Recipes for Raw Stewing Beef

Click on each photo to view the recipe!

Beef Stroganoff

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Beef Stew

Leftover Steak Quesadillas

Shredded Beef Sandwiches

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Beef and Broccoli using leftover steak

Leftover Steak Taco Salad

Recipes for Leftover Roasts & Steaks

Click on each photo to view the recipe!

Plant-Based Protein & Eggs

Tofu

Eggs

Do you have plant-based protein like tofu or eggs? Click on the photo to find recipes!

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More coming soon

Need new inspiration for the canned fish in your cupboard? Click on the photos to find recipes!

Seafood

Tuna Mayo Onigiri (Rice Balls)

Tuna Fried Rice

Open faced Smoked Salmon avocado sandwich

Salmon Cakes

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Flaky Salmon Onigiri (Riceballs)

Custard Yogurt Toast

Egg Muffin

Back

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Homemade Citrus Curds

Chinese Eggs & tomato stir fry

Recipes for Eggs

Click on each photo to view the recipe!

Silken Tofu Chocolate Mousse

Mapo Tofu

Buffalo tofu wrap with Ranch

Teriyaki Tofu Onigiri (Rice Balls)

Recipes with Tofu

Click on each photo to to veiw the recipe!

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Back to Plant Based Protien

Grains & Legumes

Looking to add new life to your rice, noodles, lentils and more?Click on the photo to find recipes!

Noodles

Rice

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Rice

Beans, Lentils, & More

Recipes for Rice

Back to Grains & Legumes

Click on each photo to view the recipe!

Dress-it-upFried rice

simple egg fried rice

Quick and easy Onigiri (Rice balls)

Homemade Chicken Congee

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Recipes for Noodles

Back to Grains & Legumes

Click on each photo to view the recipe!

Lo Mein noodles

Easy Pad Thai

Noodle-VEG Bowl

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Recipes for Beans, Lentils, and More

Looking ways to jazz up your beans? Click on the photo to find recipes!

Saucy, Smoky Baked Beans

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Not Your Grandma's Lentil Soup

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Quick and Easy Morroccan Style Quinoa

Quinoa Salad

Select the type of leftover you have...

Bread

Pasta

Recipes for Pasta

Click on the photo to find recipes!

Pasta Fritters

Mama Grecos Pasta al Forno

Don’t Drain, Strain and Use Again! What to do with leftover pasta water.

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Quick & Easy Sausage & Pepper Pasta

Recipes for Bread

Do you have Stale Bread? Click on the photo to find recipes!

Sweet Bread Pudding

Personalizable Homemade Croutons

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Easy-Peasy Peanut Butter Bread

I wouldn't waste a crumb- Homemade bread crumbs

Wait! Don't throw that out! How to revive stale bread.

Vegetables

Do you have leftover vegetables? Click on the photo to find recipes!

Soups

Everything Else

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Make-it-your-own Veggie Pasta

Homemade Pasta Sauce (Fresh Tomatoes)

Mashed Potato Croquettes

Easy Potato Peel Chips

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Bibimbap (Korean Rice bowl)

Wrinkly Balsamic Cherry Tomatoes

Korean Veggie Pancakes (Yachaejeon)

Easy Homemade Tomato Pasta Sauce (Canned Tomatoes)

Recipes for Leftover Veggies

Click on each photo to view the recipe!

Fruit

Is your fresh fruit over-ripe or going soft? Click on the photos to find recipes!

Jams, Snacks & More!

Baked Goods

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Back to Fruit

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Hidden Treasure Chocolate zucchini Cake

Banana Bread

Apple Crisp

Recipes for Baked Goods Using Fruit

Click on each photo to to veiw the recipe!

Recipes for Vegetable Soup

Back to Vegetables

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Click on each photo to view the recipe!

Napa Cabbage Tofu Soup

Seriously Good Vegetable Soup

Veggie drawer soup

Recipes for Jams, Snacks & More

Click on each photo to view the recipe!

Jar of Fruit jam

Orange Marmalade

Frozen Yogurt Bark with fruits

eco Fruit LEather

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Guide to Freezing leftover recipes

So many of our recipies can be made when the leftovers arise and frozen to be enjoyed at a later day

Make sure your Freezer is at least 0°F.
Allow cooked food to fully cool before putting it in the freezer

Use Appropriate Containers: Opt for airtight containers or freezer-specific bags to prevent air exposure, which can lead to freezer burn.

Prevent Freezer Burn: Ensure food is sealed tightly, removing as much air as possible, to maintain quality and taste

Clearly label each package with the contents and the date it was frozen.

Thawing Safely: Defrost frozen foods in the refrigerator, under cold water, or in the microwave. Avoid thawing at room temperature to reduce the risk of bacterial growth

Here

For more information and helpful strategies for freezing recipies

Mashed Potato Croquettes

Ingredients

2 cups fresh spinach
2 cups mashed potatoes
½ cup grated parmesan cheese
½ cup flour + 1 tablespoon, can sub gluten-free
3 large eggs, divided
1 cup panko breadcrumbs, can sub gluten-free
4 cups vegetable oil

Instructions

Over medium heat, add a dash of oil and spinach in a large pan. Stir often for 3 minutes or until spinach has reduced in size. Remove and roughly chop spinach.
Combine spinach, mashed potatoes, parmesan, ½ tbsp flour, and 2 egg yolks (save egg whites for next step) in a large bowl. Separate mixture into 12 balls.
In a separate bowl, mix 2 egg whites and 1 whole egg.
Place ½ cup of flour in a separate bowl.
In another bowl, add breadcrumbs.
In a deep pan, heat oil. Ensure oil is high enough to cover croquettes.
Dip each ball into flour, then egg (let excess drip off), then breadcrumbs. Set aside to be fried.
Fry each croquette for 5-6 minutes or until golden brown and crispy.
Serve immediately.

NOTE: can be kept in the fridge for up to 3 days in an air-tight container.

Instructions -Pre-heat oven to 350C - Line a Baking sheet with parchment paper -Chop bread in to 3/4 inch pieces ( or whatever size croutons you would like ) - In a large bowl, toss bread with olive oil and all the seasonings - Spread out evenly on a baking sheet - cook till all sides are golden brown. You will need to flip them - watch them carefully so that they don't burn, remember the cooking time varies depending on the crouton size so check frequently and remove small pieces early

Time: 40 minutes Serving size: customizable ( use all the bread you have that is going state and then store it in an airtight bag )

Cook time: 30 minutesServings: 12 Croquettes

https://www.gimmesomeoven.com/how-to-make-homemade-croutons/#tasty-recipes-60338

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Ingredients

Leftover ham
Refrigerated crescent rolls
Shredded Cheese
Mayonnaise
Seasonings
Muffin tin

Ham Turnovers

Instructions

Begin with pre-heating your oven to 350 degrees. 1. Cube or shred your ham. 2. Add ham and mayo to a bowl and adjust the amount of mayo to your liking. 3. Add your seasonings to the mayo and ham mixture. 4. Spray your muffin tin with a non-stick spray. 5. Lay the crescent rolls into the tin. 6. Put ham mixture into the muffin tins with the crescent rolls, then fold the dough on top of the mixture to cover. 6. Bake in the oven at 350 for 10 minutes until they are golden brown on top. 7. Serve!

Cook time: 20 minutesServings: 6 servings

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Ingredients:

1. Quinoa 2. Cucumber 3.Onion or any vegetables that you like ( flexible) 4. Any salad sauce.

Instructions:

Chopping those vegetables and mixed them together with sauce.

Prep time: 8 minutes Cook time: 4 minutes Servings: 3-5 servings

Ingredients

Chop-Chop Stir-Fry

As much pork as you have leftover!
1 tbsp sesame oil
Desired amount of chopped onions! (Base this around how much pork you are using!)
2 garlic cloves

Desired amount of vegetables! (Also base this around how much pork you will use.)

Honey
Soy sauce
Seasonings
Chopped Ginger

Instructions

"Start with slicing your pork chops into thin long pieces and set them aside to be warmed up on the stovetop later. 1. Heat some oil on a pan at medium heat and then add garlic and onions. 2. While that warms, toss the vegetables you've chosen into a bowl and mix in the honey, soy sauce, seasonings, ginger, and any other ingredients you would like. 3. Since the pan is warm now, lay the sliced pork chops into the pan and allow them to warm up. 3. Once your pork chops, onions, and garlic are hot, add in the vegetable mix. 4. If you prefer a saucier stir-fry, add in a stir-fry sauce of your choice or more honey and soy sauce. 5. Can be served over leftover rice or noodles! "

Cook time: 25 minutesServings: 6 servings

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Stop! Don't Drain That:

Click Me!

What to do with leftover pasta water

Bread and Pizza: Use pasta water in place of tap water in your homemade bread and pizza dough! The starch adds a unique depth of flavor, in addition to helping the dough rise during proofing and baking. This can make bread softer and more fluffy.

Tomato sauce, cheese sauce, gravy, soup and more: Add some pasta water to your soups and sauces during the reduction process for an extra depth of flavor and added starch. The starch in pasta water helps thicken, smoothen and add creaminess to soups and sauces. For pasta sauce specifically, the added starch helps bind the sauce to the noodles, providing a richer and less watery or oily flavor. Due to the high starch content, pasta water can replace a cream or milk base in many sauce recipes!

Fun Fact: Italian Alfredo pasta sauce can be made with just pasta water, cheese and black pepper! No heavy cream needed! Simply cook down al dente (firm) pasta noodles with a cup and a half of pasta water and a generous amount of fresh grated parmesan cheese, for about 6 minutes on medium- low heat, stirring continuously. Finish with black pepper to taste.

Click Me!

Ingredients

Mama Grecos Pasta al Forno

leftover pasta with a tomato/ meat sauce ( can be any shape of pasta) can be made for however much leftover pasta you have
mozzarella cheese ( shredded)
8 0 g (6 tbsp) unsalted butter
80 g (2/3 cup) all-purpose flour
800 ml (3 1/3 cups) whole milk
1/4 tsp fine sea salt

Instructions

Make Béchamel sauce (may need to double recipe depends on how much leftover pasta you have)

In a large skillet melt the butter over low heat.
Sprinkle the flour on top.
Mix with a wooden spoon to create a light-colored roux. It will look like a thick paste. Cook for 30 seconds to 1 minute. Stirring continuously, Do not burn!
Remove pan from heat.
Add 1/2 cup of milk and salt whisk thoroughly, ensuring you break up the lumps
when the mixture looks creamy add the remainder of the milk
eturn the pan to medium-low heat, remembering to mix frequently until it has the texture of runny sour cream (be mindful that it doesn't burn on the bottom of the pan
remove from heat

Assembly- The size and number of layers are personal preferences, so experiment and make the recipe work for your taste.

in a high-sided casserole or lasagna dish add an even layer of leftover pasta (ideally layer should be less the half the height of the dish.
Evenly spread a layer of Béchamel sauce
spread an even layer of shredded mozzarella cheese on top
add another layer of leftover pasta and repeat layering- making sure to end cheese ontop

Cook time: 40 minutes

Freezer friendly- make now and enjoy later

Click here for freezer tips

Ingredients

Beef and Broccoli using leftover steak

2 tbsp of cornstarch
2 tbsp of water
½ tsp of garlic powder
1 pound of leftover (cooked) steak, cut into bite size pieces
2 tbsp of vegetable oil, seperated
4 cups of broccoli florets
2 cups of cooked rice

sauce:

⅓ cup of soy sauce
2 tbsp of brown sugar
1 tsp of ground ginger
1 tbsp of cornstarch
½ cup of water

Instructions

In a large bowl, add cornstarch, water, and garlic powder and mix thoroughly. Add the leftover steak (cut into bite size pieces) and toss until well-coated.
In a large pan, heat 1 tbsp of vegetable oil, then add the steak and stir frying it to reheat it (about 1 min). Remove the steak from the pan, and set it aside for later.
In the large pan, add 1 tbsp of vegetable oil, and add 4 cups of broccoli florets, stir-frying it for about 5 minutes.
Add the steak in the pan with the broccoli florets, and pour the sauce over the steak and broccoli.
Cook for 2-5 minutes, stirring constantly.
Remove the steak and broccoli from the heat, and serve it over the cooked rice and enjoy.

Prep time: 15 MinutesCook time: 10 minutesServings: 5 servings

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Hidden Treasure chocolate zucchini cake

Ingredients

cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
1 ½ cups vegetable oil
4 large eggs
3 cups grated zucchini- you can use zucchini that has started to go soft
¾ cup chopped walnuts ( optional)

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan to prevent sticking.
In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, cinnamon, and salt until well blended.
Add the oil and eggs to the dry mixture. Mix gently until just combined, ensuring not to overmix.
Fold in the shredded zucchini and walnuts, distributing them evenly throughout the batter.
Pour the batter into the prepared baking pan. Smooth the top with a spatula.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool on a wire rack before serving.

Cook time: 1 hour

Freezer friendly- make now and enjoy later

Click here for freezer tips

Link to Original

BBQ Chicken Stuffed Baked Potatoes

Ingredients

6 large russet potatoes
Olive oil
Kosher salt
3 cups cooked chicken chopped bite-size (Can use leftover rotisserie chicken)
2 cups barbecue sauce store-bought or homemade
Optional toppings: sour cream shredded cheese, chopped fresh chives

Instructions

Preheat oven to 350 °F
Clean and scrub potatoes to remove dirt
Use a fork to poke holes into each potato then place each on a baking sheet
Drizzle them with oil and sprinkle with salt
Bake for 1 hour until fork tender
When the potatoes are almost done cooking, place the chicken in a medium-size saucepan and cover with barbecue sauce. Stir gently to combine and warm over low heat until steaming hot.
Remove potatoes from the oven when they are finished cooking. Slice each potato down the center and fluff with a fork.
Top each potato with barbecue chicken mixture and garnish with optional toppings as desired.

NOTE: BBQ chicken can be made in larger batches and transferred to a freezer safe Ziploc bag or airtight container to be used for BBQ Chicken Nachos or BBQ Chicken Stuffed Potatoes.

Cook time: 1 hour 25 minutesServings: 6 servings

Link to Original

Click here for freezer tips

NOTE: Freezer friendly- make now and enjoy later

Ingredients

Wholesome Shepards pie

Meat Filling:

2 tablespoons olive oil
1 cup chopped yellow onion
1 lb. ground beef -or ground lamb ( can be pre cooked)
2 teaspoons dried parsley leaves
1 teaspoon dried rosemary leaves
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Potato Topping:

1 ½ - 2 lb. /2 large potatoes peeled and cut into 1-inch cubes or leftover mashed potatos
8 tablespoons unsalted butter
1/3 cup half & half
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup parmesan cheese

1 tablespoon Worcestershire sauce
2 garlic cloves -minced
2 tablespoons all purpose flour
2 tablespoons tomato paste
1 cup beef broth
1 cup frozen mixed peas & carrots*- or softening
1/2 cup frozen corn kernels

Instructions

Preheat oven to 400°F (200°C).Meat Filling

Heat oil in a large pan on medium-high for 2-3 minutes.
Add chopped onions and cook until translucent.
If using raw meat, add it with parsley, rosemary, thyme, salt, pepper, and fresh veggies. Cook until meat browns and veggies soften. If meat is pre-cooked, cook veggies until soft, then mix in the meat.
Stir in garlic and Worcestershire sauce for 1 minute.
Add tomato and flour, mixing well to avoid clumps.
Pour in broth and frozen veggies, bring to a boil, then simmer for 5 minutes.
Set aside.

Potato Topping- Using whole potatoes:

Boil washed potatoes until fork-tender (10-15 minutes).
Drain, return to the pot, and let dry for 1 minute.
Mash with butter, half & half, garlic powder, salt, pepper, and Parmesan.
Using leftover mashed potatoes:
Mix in butter, half & half, garlic powder, salt, pepper, and Parmesan if needed.
Assemble and Bake
Spread meat mixture in a 9x9 or 7x11-inch baking dish.
Layer mashed potatoes on top evenly.
Bake uncovered for 25-30 minutes. Cool for 15 minutes before serving.

Cook time: 1 hour 10 minutesServings: 6 servings Freezer friendly- make now and enjoy later

Click here for freezer tips

Link to Original

Ingredients

Roast Pok with Garlic Sauce

Marinade:

3 tablespoons low sodium soy sauce
2 tablespoons Hoisin Sauce
2 tablespoons ketchup
Garlic Sauce:
1/4 cup low sodium soy sauce
1 1/2 tablespoons garlic, peeled and chopped
1 teaspoon rice wine vinegar
1 teaspoon sugar

1 pound leftover pork roast (or pork tenderloin or boneless pork chops)
2 cups broccoli
1 bunch scallions, cut into 2-inch lengths, white and green parts separated
2 dried thai chilies
2 cups cooked white rice for serving
2 tablespoons peanut or vegetable oil
2 tablespoons garlic, peeled and chopped

Instructions

For Marinade:

Mix the soy sauce, hoisin sauce, and ketchup. Set aside.
For Garlic Sauce:
Mix soy sauce, garlic, rice wine vinegar, sugar, and chilli oil with sesame oil together. Set aside.

For Garlic Sauce Roast Pork

Coat meat with the marinade and refrigerate for 1 hour to overnight.
The next day, heat up oil in a large skillet or wok over high heat. Once hot, add garlic and chilies. Stir occasionally until the garlic begins to colour.
Add pork and cook. Stir once or twice or until it begins to brown, should be about 2 minutes.
Add broccoli and white parts of scallions. Let cook for a couple minutes, stirring occasionally.
Stir in the green parts of scallions and cook for 30 seconds. Then add garlic sauce.
Serve immediately over white rice.

Cook time: 1 hour 20 minutesServings: 4 servings

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Orange Marmalade

Ingredients

4 large seedless oranges scrubbed clean (about 8 cups in sliced)
2 lemons (about 1 cup sliced)
8 cups water
8 cups granulated sugar

Instructions

Cut oranges and lemons into slices (crosswise), then cut them in half (should look like halfmoons). Remove any seeds.
In a large pot, add the sliced oranges and lemons.
Add water and while stirring often, bring mixture to a boil.
Remove mixture from the heat and stir in sugar until it fully dissolves.
Cover mixture and let sit overnight at room temperature.
The next day, bring the mixture back to a boil.
reduce heat to low and simmer for 2 hours.
After 2 hours, turn heat to medium-low and gently boil, stirring often for another 30 minutes.
Skim any foam that forms on top. Cook until the marmalade reaches 220 degrees.
Marmalade is ready when you can refrigerate a little dollop on a platter until it's firm (should be cool but not cold). Marmalade will be golden orange in colour.
Pour marmalade into clean and hot mason jars, make sure to wipe the rims with a clean damp paper towel, and seal with the lids.
Chill in refrigerator (can be stored for up to 1 month).

Cook time: 20 minutesServings: 96 servings (2 seaspones per serving

Link to Original

Click here for freezer tips

NOTE: Freezer friendly- make now and enjoy later

Ingredients

Quick and Esay Onigiri (Rice balls)

2 Cups of leftover short-grain rice (moisten with water)
1/4 Cup Rice Vinegar
1 Tablespoon Sugar
1 Teaspoon Salt
Small Bowl of Clean Water
1 Package nori Seaweed Sheets about 10 sheets
2 Tablespoons Toasted Sesame Seeds OR ¼ Furikake (japanese seaweed seasoning)

Instructions

Combine rice vinegar, sugar, and salt in a small sauce-pan. Heat over low heat and stir occasionally, until both the sugar and salt has dissolved. Remove from heat and let cool slightly.
Combine leftover rice and cooked rice vinegar mixture. Fold mixture until rice is evenly coated. Do not overmix. Add toasted sesame seeds or Furikake.
Dampen hands using a small bowl of water. Portion about ⅓ cup of rice into palm and gently flatten into a patty.
(OPTIONAL) Make a small indentation in the center of the rice patty and add a spoonful of any choice of filling.
Bring edges of rice patty around the filling and enclose it completely. Shape rice into a triangle.
Cut Nori sheet to wrap around the base of the onigiri. Use a little water to help the nori stick to the onigiri.
Repeat step 3-6 with remaining rice and fillings.
Serve.

Cook time: 15 minutesServings: 4 rice balls

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Saucy, Smoky Baked Beans

Ingredients

2 sliced bacon, diced
1 small sweet onion, diced
1 bell pepper, diced
2 garlic cloves, minced
1 tablespoon smoked paprika
1/4 TO 1/2 teaspoon chipotle chili powder
¼ teaspoon salt
¼ teaspoon freshly cracked black pepper

2 tablespoons apple cider vinegar
2 tablespoons BBQ sauce
2 tablespoons ketchup
1 tablespoon dijon mustard
1 tablespoon brown sugar
2 (22 ounce) cans baked beans (Bush’s Grillin’ Beans used for this recipe)
2 slices bacon, for topping (optional)

Instructions

Step 1

Step 4

Step 6

Step 3

Step 5

Step 2

Prep Time: 35minutes mins Cook Time: 40 minutes minsServings: 4-5 servings

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Step 7

Step 8

Freezer friendly: Cool the cooked mixture, refrigerate, or freeze. Reheat in the oven before serving.

Click here for freezer tips

Ingredients

Leftover steak Taco Salad

½ pound of leftover steak (chilled from fridge, sliced into strips)
1 heart of Romaine or other lettuce (chopped)
1 cup of cherry tomatoes (washed & sliced into two)
½ of an avocado
½ cup of canned black beans (rinsed and drained)
½ cup of cooked corn kernels
¼ cup of cheese of choice (grated)
Dressing of choice
tortilla chips
cilantro (optional)

Instructions

Chop the Romaine lettuce into bite-sized pieces. Place the chopped pieces in a bowl.
Cut the chilled leftover steak into thin strips. Add the strips of steak on top of the lettuce in each salad bowl.
Wash and dry the cherry tomatoes, then slice them in two. Place the cut tomatoes into each salad bowl.
Cut the avocado into cubes and scoop the pieces out with a spoon and into each salad bowl.
Add the canned black beans (rinsed and drained), cooked corn kernels, and cheese of choice into each bowl.
Drizzle the dressing of choice over the salad, then top with the tortilla chips. Optionally, Cilantro can be added.

Cook time: 15 Minutes Servings: 2 servings

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Ingredients

Egg Muffins

6 Large Eggs
¼ Red Bell Pepper finely chopped
2 Green onions finely chopped (Dark green used to garnish)
1 Broccoli Stalk stem peeled and all finely chopped
¼ Cup Cheddar cheese shredded
½ Cup Skim milk
Cooking Spray
Kosher salt and freshly grated black pepper
Optional Toppings: Fat Free Greek Yogurt and Fat Free Salsa

Instructions

Start by preheating the oven to 350 degrees. Grease muffin tin with butter or cooking spray.
Combine all ingredients into a large mixing bowl and combine thoroughly.
Distribute mixture evenly in muffin tin and bake for 12-15 minutes or until the eggs are set.
Remove from the oven and allow to sit for 3-5 minutes.
Run a knife around the edges to help loosen the muffins. Serve with optional toppings.

TIPS: can replace the fresh veggies in this recipe with leftover veggies after the holidays! Can freeze for up to one month.

Cook time: 25 minutesServings: 9 servings

Link to Original

Click here for freezer tips

NOTE: Freezer friendly- make now and enjoy later

Jar of Fruit Jam

Ingredients

2 cups of desired fruit, such as ripe strawberries, raspberries, or peaches
¾ cup granulated sugar
1 tablespoon freshly squeezed lemon juice

Instructions

Wash and cut your fruit into smaller bite sized pieces.
In a medium saucepan, combine the fruit, sugar, and lemon juice. Mash the fruits until juicy and until the sugar has dissolved.
Over medium heat, bring mixture to a rolling boil. Slightly reduce heat and keep at a steady simmer while stirring frequently. Jam should be done when it is thick and darkened in colour, this should take about 20 minutes.
When done, transfer jam into a clean 8 ounce jar and let cool to room temperature.
Seal the jar and refrigerate.

TIP: Can be refrigerated for up to 2 weeks or frozen for up to 1 month, if frozen, let defrost overnight in the fridge.

Cook time: 20 minutesServings: 8 Ounces

Link to Original

Click here for freezer tips

NOTE: Freezer friendly- make now and enjoy later

Easy- Cheesy Chicken Quesadillas

Ingredients: - Leftover Chicken - Tortillas or wraps - Cheese (any kind will do, even cream cheese!) Instructions:

Cut leftover chicken breast into thin slices
Grate, slice or spread cheese of your choice (or availability) over one tortilla. Add an even layer of sliced chicken, and place another tortilla on top.
Heat a large frying pan over medium heat with butter or cooking oil of your choice.
Place the quesadilla in the pan and cook on medium heat until the bottom is golden brown and the cheese is melted. Flip halfway through.

Serve and enjoy with ketchup, salsa, hot sauce or any other sauce currently sitting in the back of your fridge!

Cook Time: 15 minutes Serving Size: Variable Freezer Friendly: No

Silken Tofu Chocolate Mousse

Ingredients

3.5 oz. (100 g) roughly chopped dark chocolate (I used 70% dairy-free dark chocolate)
1 package (12 oz.-340 g) organic silken tofu at room temperature, drained
2 tablespoons maple syrup
Optional toppings: chocolate shavings, raspberries, black berries, fresh mint

Instructions

Microwave chocolate in 30 second intervals, making sure to stir each time. Set melted chocolate to the side to cool at room temperature.
Blend silken tofu and maple syrup into food processor until smooth.
Add melted chocolate to the tofu and maple syrup mixture and blend until combined.
Divide mixture into 3 glasses and refrigerate for 30 minutes.
Garnish with optional toppings.
Serve!

NOTE: Leftovers can be kept in the fridge for up to 3-4 days.

Cook time: 5 minutesServings: 3 servings

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Ingredients

Dress-it-up Fried Rice

2 tbsp of chosen oil (avocado oil, peanut oil, olive oil)
2 carrots
4 scallions/onions
2 garlic cloves
4 cups of rice

3 tbsp of soy sauce
2 tbsp of siracha or a creamy hot sauce
1 cup of peas (can be frozen)
1 tbsp of sesame oil

Instructions

Begin with cooking the rice on the stovetop by boiling it in a pot of water or using a rice cooker if it is available to you. While the rice cooks, heat up a pan on the stove to low heat with your chosen oil. In the meantime, 1. Dice the carrots, onions, and any other chosen veggies (any that may be going bad soon!) 2. Once the pan is warm enough, add the diced veggies and stir for a few minutes until they soften. 3. Add the garlic to a side of the pan where they can heat up well. 4. After letting this cook for a few more minutes, add the cooked rice, soy sauce, and siracha/chosen hot sauce). 5. While mixing, stir in peas and scallions, if applicable. 6. Slowly stir in sesame oil. 7. To make it non-vegetarian, you can add any meat! If you have any going bad soon (or you can also cook the meat on the side and serve on top of the rice!) "

Cook time: 20 minutesServings: 4 servings

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Ham and Cheese Breakfast Casserole

Ingredients

-7 large eggs
-1 (12 oz) can evaporated milk can use 1 1/2 cups “regular” milk if you like
-1 teaspoon salt or more to taste
-½ teaspoon black pepper
-1 (28 oz) leftover potatoes ( can add leftover onions and peppers )
-2 cups chopped ham
-1 (8 oz) bag of shredded mozzarella cheese
-1 (8 oz) bag shredded cheddar cheese
-¼ cup shredded parmesan cheese

Instructions

Preheat the oven to 350°F. Grease a 9x13-inch baking dish with cooking spray to prevent sticking.
In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined. Set aside.
In a very large bowl, mix together the frozen potatoes (breaking up any clumps), diced ham, and the three cheeses.
Pour the egg mixture over the potato mixture and stir until fully combined.
Pour the combined mixture into the prepared baking dish, spreading it out evenly.
Bake uncovered for 1 hour to 1 hour and 15 minutes, or until the casserole is bubbling, the eggs are set, and the potatoes are tender.
Remove the dish from the oven and let it rest for 5-10 minutes to cool slightly.
Garnish and Serve If desired, top with chopped cilantro and green onions. Serve warm and enjoy!"

Cook time: 1 hour 10 minutesServings: 6 servings Freezer friendly- make now and enjoy later

Click here for freezer tips

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Simple Fried Egg and Rice

Ingredients

3 tbsp cooking oil
4 eggs, beaten with pinch of salt
4 cups of cold leftover rice
2-4 tbsp soy sauce
pinch of salt
4 green onions, sliced
Optional topping: Sesame seeds

Instructions

Over high heat, add 1 tbsp of cooking oil in a wok or skillet. Pour in beaten eggs and scramble.
When eggs are almost fully cooked, add 2 tbsp of oil, leftover rice, and mix.
Add soy sauce and season with salt to taste. Reduce heat to low if needed.
Turn off heat and stir in green onions.
Garnish with optional topping.
Serve.

Cook time: 10 minutesServings: 4 servings

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How to Revive Stale Bread

All too often we forget about the bread sitting out on the counter on in the back of the cupboard. When bread isn't old enough to be moldy, but has become rock-hard, don't throw it out! All you need to do to revive a hard loaf is:

Preheat your oven to 300 degrees
Run the loaf of bread under running water for a few seconds, or until the entire exterior surface is damp. The harder the bread, the more water you may want to use.
Wrap the entire loaf up tightly in tin foil, and place in the pre-heated oven.
Leave the loaf to heat and soften for 6-15 minutes, depending on the size and staleness of the bread.
Check the loaf occasionally, it should be soft and bouncy on the inside with a crisp exterior.
Slice and serve immediately and enjoy!

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Ingredients

Buffalo Tofu Wrap with Ranch

16 oz block extra firm tofu (drained and pressed)
1/3-1/2 cup of cornstarch
1/3 cup non-dairy milk (unsweetened, plain)
1/4 tsp garlic powder
1/4 tsp salt
1/2 cup buffalo sauce (mild if you don't like it spicy)

2-3 cups romaine (chopped)
1/2 cup shredded cheddar or vegan cheddar
1/2 cup spinach
1/2 cup bell peppers
1 avocado (sliced)
any other veggies of choice
4 large tortillas or gluten-free wraps
1 cup of ranch sauce (store bought)

Instructions

preparing the Tofu

Cooking the tofu

Building the wrap

Prep time: 5 minutesCook time: 30 minutesServings: 4 wraps

Step 1

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Step 2

Step 3

Street-Style Garlic Chicken Feet

Click Here for Original Recipe!

Ingredients

For Frying:

7-10 cloves minced garlic or 7 tsp of garlic powder
1 shallot or onion minced or about 2 tbs onion powder
2-3 tsp chili flakes or chili paste (to taste or spice tolerance)
1 tsp dark soy sauce (light works too if that is all you have)
1/2 tsp sugar of any variety
1/2 tsp salt or to taste
1/2 tsp ground black pepper, or to taste.
Optional: 2-3 sprigs of green onions, chopped.
Other: Cooking Oil (Sesame is optimal)

About 1.5 pounds of chicken feet

Braising Liquid:

1/3 cup soy sauce
1/4 cup vinegar
3 cloves crushed garlic, or 3 tsp garlic powder
1 tsp whole black peppercorns
2 bay leaves
1 tsp brown sugar
1-2 cups water (enough to just cover the feet.)

Instructions

Roll over each Step with your mouse for intructions!

Step 1

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Step 5

Homemade Chicken Congee

Ingredients

3 slices ginger
6 cups chicken stock or vegetable stock
2 cups napa cabbage sliced
1 tsp white pepper
1 tbsp Soy Sauce
Optional toppings: cilantro, green onion, and a drizzle of sesame oil.

2 cups chilled leftover rice
1 rotisserie chicken (separate the bone from the meat)
1 Zucchini chopped
½ Carrot chopped
10 shiitake mushroom chopped
3 king oyster mushrooms chopped
5 cloves garlic peeled

Instructions

In a pot, add rotisserie chicken bone, rice, garlic, ginger, and chicken stock. Bring to a simmer and cook on medium heat for 20 minutes. Stir occasionally to prevent sticking.
After 20 minutes, remove chicken bone. Add the chopped zucchini, carrot, shiitake and king oyster mushrooms, slice napa cabbage, and shredded chicken.
Season with white pepper and soy sauce. Mix and on medium heat cook for 20 more minutes or until vegetables are soft.
Garnish with optional toppings.
Serve

Cook time: 45 minutesServings: 6 servings

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Ingredients

Roast Pork Sauce

As much leftover pork as you have!
2 cups of broccoli + any leftover veggies you may have available such as peppers, asparagus, potatoes, etc.
1 bunch of scallions/green onions chopped
2 chilies
2 cups of cooked rice
2 tbsp of oil
2 tbsp of garlic minced

Marinade mix:
3 tbsp of soy sauce
2 tbsp of ketchup
1 tbsp of rice vinegar
1 tsp of sugar
1 tsp of chili oil

To make it more sweet, add a sweet chili sauce!

Instructions

1. Coat your meat with the Marinade mix, refrigerate if possible for 1 hour. 2. Heat oil on a pan and add garlic and chilies. 3. Once hot, add broccoli, white part of scallions, and pork. Stir. 4. Add sauce mixture to pan or when plated! 5. Serve on white rice with green part of scallions!

Cook time: 1 hour and 20 minutesServings: 4 servings

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Ingredients

Leftover Steak Quesadillas

½ pound of leftover cooked Steak (chilled from fridge, sliced into strips)
4 Large Tortillas
1 pound of Monterey Jack Cheese or Cheddar cheese (grated)
½ Cup of Guacamole (store-bought)
2 Bell Peppers (sliced and sautéed)
1 Yellow Onions (sautéed)

Instructions

Heat a large pan on medium heat, and cook the tortilla until browned on each side.
assemble the quesadilla:

Taqueria Style Quesadilla

Step 1

Step 3

Step 2

Prep time: 10 minutesCook time: 10 minutesServings: 4 quesadillas

Fajita Style Quesadilla

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Step 6

Step 1

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Step 3

Step 2

Ingredients

BBQ Chicken Stuffed Baked Potatoes

6 large russet potatoes
Olive oil
Kosher salt
3 cups cooked chicken chopped bite-size (Can use leftover rotisserie chicken)
2 cups barbecue sauce store-bought or homemade
Optional toppings: sour cream shredded cheese, chopped fresh chives

Instructions

Preheat oven to 350 °F
Clean and scrub potatoes to remove dirt
Use a fork to poke holes into each potato then place each on a baking sheet
Drizzle them with oil and sprinkle with salt
Bake for 1 hour until fork tender
When the potatoes are almost done cooking, place the chicken in a medium-size saucepan and cover with barbecue sauce. Stir gently to combine and warm over low heat until steaming hot.
Remove potatoes from the oven when they are finished cooking. Slice each potato down the center and fluff with a fork.
Top each potato with barbecue chicken mixture and garnish with optional toppings as desired.

NOTE: BBQ chicken can be made in larger batches and transferred to a freezer safe Ziploc bag or airtight container to be used for BBQ Chicken Nachos or BBQ Chicken Stuffed Potatoes.

Cook time: 1 hour 25 minutesServings: 6 servings

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Not Your Grandma's Lentil Soup

Chop all vegetables. On med-high heat, add oil to a pot and sauté the onions, spices, and garlic together with lemon peel until onions are translucent. Add tomatoes and mix. Optional: sauté the okra on its own to lose some of the slimy texture. Once mixed, add the rest of the vegetables (keep leafy greens out for now) to the pot and let cook without liquid for 7 minutes. Mix occasionally. Add liquid. Let simmer with lid on. Add lentils Keep on low heat until vegetables are soft, and lentils are cooked.

Ingredients:

1 large onion, chopped
4 garlic cloves, chopped
2 tomatoes, chopped
4 tbsp tomato paste
1 lemon (juice and zest)
2 cups lentils

USE WHATEVER LEFT OVER VEGETABLES YOU HAVE! I used: • 1 cup okra • 3 parsnips • 3 carrots • 1 sweet potato • 1 bushel of bok choy

• 2-3 litres (adjust on number of vegetables) of liquid (water or stock) • Spices (in equal amounts): salt, turmeric, cumin, paprika, cayenne, coriander (you can substitute the spices for a pre-made curry spice packet)

Ingredients

Bibimbap (Korean rice bowl)

3/4 cup of chopped romaine lettuce
1/2 cups of sliced thinly sliced cucumbers
1 egg (sunny side up)
sesame oil
minced garlic
Gochujang (Korean chili paste)

1 cup of cooked rice
1/2 cup of cooked minced beef
2 cups of spinach
1/2 cup of matchstick zucchini
1/2 cup of matchstick carrots
1 cups of soybean sprouts

Instructions

Preparing the toppings

Assembling the Bibimbap

Prep time: 20 minutesCook time: 5 minutesServings: 1 serving

step 1

Spinach

veggies

soybean sprouts

Carrots

step 2

Zucchini

step 3

Ingredients

Wrinkly Balsamic Cherry Tomatoes

Cherry Tomatoes
Olive oil
Balsamic Vinegar
Salt and Pepper

Instructions

Set your oven to broil on high
Spread out washed cherry tomatoes on a small baking sheet. For easier cleanup, line the baking sheet with parchment or tin foil first.
Lightly drizzle the tomatoes with olive oil and balsamic vinegar to coat. Add salt and pepper to taste.
Using clean hands, mix thoroughly, ensuring that each tomato is coated. Try not to let the vinegar pool around the edges of the baking sheet, as this has a tendency to smoke in the oven. Instead, try to pool the vinegar under the tomatoes in the center of the sheet.
Place the tray in the oven, in the center of the top rack and broil until the tomatoes start to crack open on top. This should only take about 3-5 minutes so make sure to keep a close eye on them!
Remove from the oven once all the tomatoes are split open. Serve immediately or store in the fridge for up to 5 days.

Cook time: 8 minutesServings: Variable Freezer Friendly: No

Extra Info

Pairings

Ingredients

Cheaters Cordon Bleu

6 cups shredded cooked chicken (from about 2 lb chicken)( can be leftover chicken)
6 oz ham cut into bite size pieces ( can be leftover ham)
4 oz butter melted
6 oz cream cheese softened
1 tbsp dijon mustard
1 tbsp white wine (optional)
1 oz lemon juice
1/2 tsp salt
5 oz swiss cheese

Instructions

Preheat the oven to 350°F (175°C). Place the chicken evenly in the bottom of a 9x13-inch baking dish, then layer the ham slices on top.
In a large mixing bowl, combine the melted butter, softened cream cheese, white wine (if using), mustard, lemon juice, and a pinch of salt. Use an electric mixer to blend the ingredients into a thick, creamy sauce.
Spread the prepared sauce evenly over the chicken and ham in the baking dish. Lay the slices of Swiss cheese on top of the sauce, covering it completely.
Bake in the preheated oven for 30-40 minutes, or until the dish is hot and bubbly and the chicken is cooked through.
optional: For a golden, bubbly cheese topping, switch the oven to broil for 1-2 minutes at the end of baking. Keep a close eye on it to prevent burning.
Remove the casserole from the oven and let it rest for a few minutes before serving.

Cook time: 45 minutesServings: 8 servings

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Ingredients

Homemade Pasta Sauce

Tomatoes

Sugar
Salt

Instructions

Homemade Pasta Sauce: 1. Boil 4-6 tomatoes on the stove. 2. Dunk into cold water and then peel outer layer of tomato skin. 3. Blend the boiled tomatoes into a paste and then pour into a separate heated pan on the stove, adding in a teaspoon of salt and sugar, as well as any desired seasoning. 4. Add in finely chopped onions, if desired. Stirring until it is brought to a very light boil. 5. Add the sauce to your pasta!

Cook time: 20 minutesServings: As much as you need!

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Sweet Bread Pudding

Ingredients

6 slices stale bread/ or bread stating to become stale, torn into small pieces
2 tablespoons unsalted butter, melted
½ cup raisins (Optional)
2 cups milk
¾ cup white sugar
4 large eggs, beaten
teaspoon ground cinnamon
teaspoon vanilla extract

Instructions

Preheat the oven to 350 degrees F (175 degrees C)
slice or rip bread and scatter it evenly on the bottom of a 8-inch square baking pan
pour melted butter all over the bread
in a separate bowl whisk together milk, sugar, cinnamon, eggs and vanilla untill well combined
pour the milk mixture over the bread in the baking pan
top with raisins
use a fork to push down all the bread so each piece is saturated with the milk mixture.
bake till golden brown and until the top springs back when pushed on with a fork

Cook time: 1 hour Servings: 12 servings This dish can be eaten for breakfast or served with ice cream for dessert

hhttps://www.allrecipes.com/recipe/7177/bread-pudding-ii/

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Ingredients

Custard YogurtToast

2-3 slices of soft bread
1 egg
3 tbsp of Greek Yogurt
2-3 tsp of maple syrup or honey
toppings: raspberries, strawberries, blueberries, any berries of choice, figs, chocolate chip, jam, lemon zest

Instructions

preheat the oven or airfryer to 350°F/180°C
in a bowl, add the egg, yogurt and maple syrup. Whisk continuously to make a liquid custard.
press into the center of the bread to make an indent and create a well (make sure it doen't tear through!)
spoon the custard mixture into the center of the bread and add the toppings of choice on top.

Prep time: 3 Minutes Cook time: 4minutes Servings: 2-3 toasts

Oven

Air fryer

Step 1

Step 2

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Ingredients

Easy Breakfast Spam Hash

1 can of Spam meat
2 medium potatoes (red potatoes preferred to maintain its shape, but any potato is fine)
5 large eggs
ground black pepper
2 tbsp of vegetable oil

Instructions

Cut the Spam and red potatoes (peeled) into small cubes.
Crack 5 large eggs into a bowl, seasoning it with some ground black pepper, and whisking it all together. Set aside for later.
In a non-stick skillet (or a non-stick pan), heat 1 tbsp of the vegetable oil over medium heat. Add the Spam and cook until the Spam become lightly browned. Set aside for later.
In the skillet, heat 1 tbsp of vegetable oil and add the potatoes. Cook it until it becomes tender and lightly browned.
Add the Spam to the skillet, mixing the Spam and potatoes together. Pour the egg over the spam-potato mixture and cook on medium heat, stirring constantly until the eggs are cooked through.
Serve with ketchup, parmesan, bread, or any other side of choice, and enjoy.

Cook time: 35 minutesServings: 4-6 servings

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Ingredients

Apple Crisp

10 cups all-purpose apples, peeled, cored and sliced

1 cup white sugar

1 tablespoon all-purpose flour

1 teaspoon ground cinnamon

3 tablespoons water

1 cup quick-cooking oats

1 cup all-purpose flour

1 cup packed brown sugar

¼ teaspoon baking powder

¼ teaspoon baking soda

Instructions

Prepare the Oven: Preheat your oven to 350°F (175°C). Mix the Apple Filling: Place sliced apples in a 9x13-inch baking dish. In a small bowl, combine white sugar, 1 tablespoon flour, and cinnamon. Sprinkle the mixture over the apples, then pour the water evenly over the top. (Optional Freezer Step): If making ahead, transfer the prepared apple mixture to a freezer-safe container and freeze. When ready to bake, thaw the apple mixture, transfer to a baking dish, and proceed with the topping and baking steps. Prepare the Topping: In a large bowl, mix oats, 1 cup flour, brown sugar, baking powder, and baking soda. Stir in melted butter with a fork until crumbly. Assemble the Crisp: Sprinkle the oat mixture evenly over the apple filling. Bake: Bake in the preheated oven for about 45 minutes, or until the top is golden brown and the apples are bubbling around the edges. Serve: Let cool slightly and serve warm, optionally with ice cream or whipped cream. Make-Ahead Tip: For an effortless dessert, keep the frozen apple mixture on hand. Simply add the topping and bake fresh whenever you want to serve it!

Cook time: 1 hour 15 minutesServings: 12 servings Freezer friendly- make now and enjoy later

Click here for freezer tips

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Easy Pad Thai

Other:

½ package of rice noodles
3 tbsp cooking oil
3 cloves minced garlic
2 eggs
Protein of your choice; chicken, shrimp or tofu
2 fresh limes or 4 tbsp lime juice
optional:
1 thinly sliced bell pepper
1 cup fresh bean sprouts
3 spring onions
½ cup crushed peanuts
½ cup chopped fresh cilantro

Ingredients

Sauce: ¼ cup water or broth 3 tbsp fish sauce 1 tbsp soy sauce 2 tbsp brown sugar 3 tbsp rice vinegar 2 tbsp creamy peanut butter optional: 1 tbsp or to taste sriracha hot sauce

Instructions

Cook noodles as per the package instructions, until just soft
Combine all the ingredients for the sauce in a small bowl and whisk until smooth, then set aside
Add the oil to a large pan or wok over medium heat, and add in your raw protein Along with the garlic and bell pepper. Cook until just done, then push to the outset edges of the pan.
Thoroughly beat two eggs in a bowl then transfer to the centre of the hot pan. Stir occasionally to break the egg up into small pieces.
Add in the noodles, sauce, bean sprouts and peanuts to the pan and stir everything together. Cook down until the sauce incorporates to your liking.
Serve immediately, and top with spring onion, cilantro, and plenty of lime juice. Enjoy!

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Easy-Peasy Peanut Butter Bread

Ingredients

½ cup unsweetended or sweetened (for sweet bread) smooth peanut butter
1 ⅓ cup milk
2 cups flour
3 tsp baking powder
½ tsp salt

Instructions

Preheat the oven to 350 degrees fahrenheit, and parchment paper into an 8x4 inch baking pan.
In a medium sized bowl, whisk together flour, baking powder and salt until incorporated and set aside.
In another large bowl, whisk the milk and peanut butter together until smooth. add in the flour mixture, and whisk again until completely smooth. The batter should be quite thick.
Transfer the batter into the baking dish and smooth out the top. Bake in the preheated oven for 35-40 minutes. When finished baking, it will be golden on the top. If you stick a fork into the centre and it comes out clean, then it is done.

Cook Time: 1 Hour Servings: About 5 Freezer Friendly: Yes

Original Recipe Here

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Tuna Mayo Onigiri (Rice Balls)

Ingredients

For the rice:

2 Cups of leftover short-grain rice (moisten with water)
1/4 Cup Rice Vinegar
1 Tablespoon Sugar
1 Teaspoon Salt
Small Bowl of Clean Water
1 Package Nori Seaweed Sheets

For Tuna Mayo Filling

5.29 oz canned tuna in oil recommended, or canned tuna in water
2 tablespoon Japanese mayo or regular mayonnaise

Instructions

To make the Tuna Mayo Filling:

Drain tuna and combine with Japanese mayonnaise (or regular mayonnaise) in a small bowl.
Put aside to be used as filling.

Assemble Onigiri:

Combine rice vinegar, sugar, and salt in a small sauce-pan. Heat over low heat and stir occasionally, until both the sugar and salt has dissolved. Remove from heat and let cool slightly.
Combine leftover rice and cooked rice vinegar mixture. Fold mixture until rice is evenly coated. Do not overmix.
Dampen hands using a small bowl of water. Portion about ⅓ cup of rice into palm and gently flatten into a patty.
Make a small indentation in the center of the rice patty and add a spoonful of the tuna mayo filling.
Bring edges of rice patty around the filling and enclose it completely. Shape rice into a triangle.
Cut Nori sheet to wrap around the base of the onigiri. Use a little water to help the nori stick to the onigiri.
Repeat step 3-6 with remaining rice and filling.
Serve.

Cook time: 15 mins Servings: 4 rice balls

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Ingredients

Homemade Citrus Curds

2 large eggs
2 egg yolks
¾ cups of sugar
pinch of salt
½ cup of freshly squeezed lemon juice (store bought is fine as well)
1 tbsp of lemon zest
1 stick of unsalter butter (cubed and cold)

Instructions

whisk together eggs, egg yolks, sugar, salt, lemon zest and lemon juice.
place the pan on the stove and heat it using medium-low heat and stir continuously until the sugar is dissolved and has thickened.
turn the heat down to low and add the cold butter (one piece at a time), stirring and blending it until everything is dissolved and melted.
Continue cooking the mixture until it becomes thick and coats the back of the spoon.
pour the custard through a strainer to remove any zest and any potentially cooked eggs.
pour the custard into jars and let it cool at room temperature for 30 minutes.
Seal the jars and store it in the fridge and enjoy for later!

Prep time: 5 Minutes Cook time: 15 minutes Servings: 2 cups

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Ingredients

Shredded Beef Sandwiches

Leftover beef
2 tbsp of coconut oil or butter
1/2 onion chopped/finely diced
3 minced garlic cloves
(vary the sauces according to your amount of beef)

1/2 cup of ketchup 1/2 of mustard 2 tsp of honey Chosen seasonings 1 tbsp of apple cider vinegar 3 tbsp of chosen broth

Instructions

Warm a pan over the stove and add butter or coconut oil.
Once it is warmed, add the onions with a little bit of salt until they are brown and soft.
When onions are cooked, add minced garlic. Let this cook.
Add in your leftover beef, all your sauces, and chosen seasonings. Cook to desired temperature.
Serve on a toasted bun or over rice.

Cooking time: 7 Minutes Servings: Dependent on how much beef you have leftover!

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Ingredients

Chicken Pot Pie

1 pound of precooked or raw boneless chicken meat
Add or exclude veggies according to personal preference
1 cup sliced carrots
1 cup frozen or fresh green peas
½ cup sliced celery
⅓ cup butter

⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon celery seed
1 ¾ cups chicken broth
⅔ cup milk
2 (9-inch) unbaked pie crusts ( home-

made or store bought)

Instructions

Preheat oven to 425 degrees F (220 degrees C.)
Add chicken, carrots, peas and celery into a pot with water and simmer for 15 minutes and then drain water
In a saucepan on medium heat, melt butter
Add chopped onion to the butter and cook to they are soft and translucent (approximately 5-7 minutes )
Add flour, celery seeds, salt and pepper to the onions and butter and mix
Slowly add milk and chicken broth as you stir the mixture
Reduce at low to medium heat for 5-10 minutes
If it didn't already come in one place pie crust in pie tin
Add veggies and chicken into pie crust and fill with your hot broth mixture
Use the other pie crust to cover the top to the pie. Pinching the edges of the two pie crusts together and cut off any excess crust
Using a knife create 2-4 slits through the top pie crust to allow the steam to escape
Bake in the oven for 30-35 minutes or until the crust is golden brown.
Serve and enjoy!

Cook time: 1 hour and 30 minutesServings: 8 servings

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Ingredients

Open faced Smoked Salmon avocado sandwich

2½ ounces smoked salmon (cold & sliced into strips)
2 slices bread (sourdough, baguette, any bread of choice)
olive oil
tomatoes (sliced)
cucumbers (sliced)
greens of choice (ie. lettuce, arugula)
cheese (sliced, any cheese of choice)

onion (rings or slices)
avocado (sliced & desired amount)
fresh dill (optional)
any sauce of choice
black pepper (optional)
4 eggs (poached)
1 slice of lemon

Making Poached Eggs

Instructions

Brush both side of bread with olive oil and toast/grill them until golden brown.
Spread desired sauce onto the toasted/grilled bread.
assemble the sandwich. add desired choice of greens, sliced tomatoes, cumbers, onions, cheese, smoked salmon (sliced into strips), and sliced avocado neatly.
optional: add some black pepper or fresh dill if desired.
Place a poached egg on top of each open-faced sandwich.
squeeze a bit of lemon juice on top and enjoy!

Step 1

Cook time: 10 minutes Servings: 4 servings

Step 2

Step 3

Step 4

Step 5

Salmon Cakes

Ingredients

1 pre-cooked salmon filet
¾ cup panko breadcrumbs, divided; ¼ cup to stir into the mixture and ½ cup for coating
2 eggs
¼ cup finely chopped peppers and onions
butter/oil, for pan frying

Instructions

In a large bowl, gently shred cooked salmon filet and then add onions, peppers, ¼ cup breadcrumbs, and one egg. Mix until combined.
Scoop about 3 tablespoons of the salmon mixture and form into a patty. Repeat until there's 6 small patties.
In another bowl, whisk the second egg.
Pour ½ cup breadcrumbs into a separate bowl.
Dip each salmon patty into the egg mixture (let excess drip). Then coat and press breadcrumbs into a salmon patty.
In a medium frying pan, heat butter/oil and pan fry each salmon patty until golden brown or a few minutes per side.
Serve

Cook time: 20 minutesServings: 6 small cakes

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Seriously Good Vegetable Soup

Instructions:

Ingredients:

1. Start with vegetables. We're going to fry chopped Onions, celery, carrots and seasonal vegetables in olive oil and add some salt.2. Add fresh minced garlic, curry powder and dried thyme. Heat the ingredients for about 1 minute. 3. Add the canned diced tomatoes and tomato juice and cook them together for a few minutes 4. Add some vegetable soup, water and more seasonings. 5. Add chopped fresh vegetables and finish with some fresh lemon juice.

1. Sweet potatoes or regular potatoes, cut into 1/2-inch cubes2. Butternut squash, cut into 1/2-inch cubes Green beans, trimmed and cut into 1-inch long segments 3. Bell pepper, chopped 4. Cauliflower, cut into very small bite-sized pieces 5. Zucchini or yellow squash, chopped 6. Fresh greens: Kale, collard greens, chard, or spinach

Prep Time: 20 minutes Cook Time: 30 minutesServings: 4-5 servings

Lemon Rice On low-med heat, sauté chopped garlic and shallot with spices.Add lemon zest. Add rice and sauté until translucent. Add 3 cups of liquid (water or stock) to rice.Cover and cook on low for 20 minutes.Kofta Finely chop garlic, shallots, AND chili (optional). Add all chopped ingredients and spices (to taste) to ground beef, mix well. Form into skewers. If you don’t have skewers, make small patties instead. Fry with oil in a pan on med-high heat, charring both sides until fully cooked. Tzatziki Shred cucumber and drain liquid. Add to yogurt. Mix!

Greek Inspired Rice and Beef Kofta

Ingredients:

Lemon Rice • 2 shallots, chopped • 2 garlic cloves, chopped • 1 ½ cups rice • 1 lemon (juice and zest) •. Veg/chicken stock (optional) • Spices (to taste): salt, pepper, cumin, thyme

Tzatziki • Greek yogurt • ½ cucumber • 2 garlic cloves • Spices (to taste): salt, pepper, dill

Kofta • 1 lb ground beef • 2 shallots, chopped • 2 green onions, chopped • 2 chili (to taste) • 4 garlic cloves, chopped • Spices (to taste): salt, pepper, cumin, paprika, thyme, parsley, ras el hanout (optional)

Homemade Chicken Noodle Soup

Ingredients

1/2 Tablespoon butter
2 ribs celery , diced
3-4 large carrots diced
1 clove garlic , minced
10 cups chicken stock , or broth*
1 teaspoon salt
1/8 teaspoon dried rosemary ,or more, to taste

1/8 teaspoon dried thyme
1/8 teaspoon crushed red pepper flakes
4 cups dry egg noodles, or other bite-size pasta
3 cups shredded rotisserie chicken
1 teaspoon of chicken bouillon granules

Instructions

In a large pot, add butter, diced celery, and carrots over medium-high heat. Sauté for 3 minutes and add garlic for another 30 seconds.
Add chicken stock and season with rosemary, sage, crushed red pepper, and salt to taste.
Add chicken bouillon granules. Mix and bring to boil.
Once its boiling -- add noodles and cook until noodles are al dente.
Remove off heat when noodles are just ready (to prevent them from over cooking)
Add shredded chicken and season to taste.
Serve

TIPS: Leftovers can be stored in the fridge for 4-5 days. If freezing, undercook noodles before freezing to avoid them getting soggy upon reheating! can be stored in freeze for up 2-3 months.

Cook time: 40 minutesServings: 8 servings

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Click here for freezer tips

NOTE: Freezer friendly- make now and enjoy later

Mapo Tofu

Ingredients

Tofu
ginger
garlic
green onions
sauce
minced meat

Instructions

Bring tofu and some salt to a boil. Transfer the tofu and hot water to a large bowl.
Add Sichuan peppercorns, broad bean paste, green onion, minced garlic and chilli. Stir-fry until fragrant.
Add the minced meat and stir-fry until it turns brown.
Add 300ml water, put the tofu in the wok and stir-fry the minced meat to simmer, and then leave the wok.

Cook time: 35 minutesServings: 3-5 servings

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Ingredients

Chinese Five Spice & Ginger Chicken Feet Soup

About 1lb raw chicken feet, trimmed and cleaned
7 cups water
3 stalks spring onion, or sub for 1/3 cup diced white onion
1 medium carrot, cut in bite sized chunks
1 medium stock celery, cut in bite sized chunks
3 tbsp cooking oil
1 tbsp fresh grated or dried powdered ginger
1 medium red onion, diced, or onion powder
4 cloves fresh garlic, or 3 tbsp garlic powder
1 1/2 tsp salt
1/4 tsp ground black pepper
1 tbsp brown sugar (white is fine too)

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Chinese five spice:

2 whole star anise
2 whole cloves
1/2 tsp fennel seeds
1 medium sized whole cinnamon stick

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Cook Time: About 90 minutes Serving Size: 1 Large pot Freezer Friendly: Yes

Instructions

Roll over each step with your mouse for Instructions!

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Ingredients

Tuna Fried Rice

2 cups of leftover rice
1 small onion, diced
1 garlic clove, minced
1 can (180-200 grams) tuna, in brine, drained
¼ cup frozen peas
¼ cup canned corn
1 carrot, diced (around 1/3 cup)
Cooking oil of choice
2 tablespoons Toyomansi, OR 2 teaspoons lemon juice and 4 teaspoons soy sauce
Salt and pepper
Optional topping: sliced green onion

Instructions

Moisten leftover rice with a tablespoon or two of water.
Over medium heat, add 1 tablespoon of oil in a large frying pan.
Add onion and garlic and sauté until soft and light brown.
Add and cook carrots to your liking. Season with pinch of salt and pepper.
Add and fry tuna for a few minutes. Season with a squeeze of lemon.
Add leftover rice, peas, and corn. Mix and season with toyomansi OR lemon juice and soy sauce mixture. Mix well and fry for 5 minutes.
Garnish with optional toppings.
Serve.

Cook time: 20 minutesServings: 2 servings

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Pigging Out: Leftover Ham & Cheese Quiche

Ingredients

1 single pie crust unbaked
-6 large eggs
-¾ cup milk or cream
-¾ teaspoon salt
-¼ teaspoon black pepper
-1 cup cubed cooked ham
-1+ ½ cups shredded cheddar cheese divided
-3 tablespoons sliced green onions

Instructions

Preheat the oven to 375°F.
Place the pie crust into a 9-inch pie dish, pressing it into the bottom and sides.
In a large mixing bowl, beat together the eggs, milk, salt, and pepper until smooth.
Layer the ham, 1 cup of cheese, and green onions evenly in the pie crust.
Pour the egg mixture over the top, making sure it’s evenly distributed.
Sprinkle the remaining ½ cup of cheese over the egg mixture.
Bake for 35-40 minutes, or until the center is firm and no longer wobbly. Allow it to cool for 5-10 minutes before cutting and serving

Cook time: 50 minutesServings: 6 servings

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Ingredients

One-Pot Chicken Skillet

As much leftover chicken you want to use!
1/2-1 full chopped onion.
Chosen seasonings (garlic powder, onion powder, paprika, cumin, kosher salt, cayenne pepper.)
Any of your chosen vegetables! (red bell peppers, green bell peppers, etc.)

1 cup of black/pinto beans.
A can/diced tomatoes.
Rice to serve with.
Cheese, if desired. "

Instructions

Heat oil on a pan to begin.
Add in your seasoned chicken breast (cut into small pieces), onions, and all the chosen seasonings.
When the chicken begins to brown, add in your vegetables (green peppers, red peppers, etc).
After a few minutes, add in the beans, rice, and tomatoes. Stir for a few minutes and let it simmer. If it is too dry, add in any type of stock (chicken/vegetable) or minimal water.
Adjust your seasonings after trying it.
Sprinkle with cheese when it reaches the desired taste.

Optionally serve with sour cream, guacamole (any avocados going bad?), fresh diced tomatoes, etc.)

Cook time: 25 minutesServings: 6 servings

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Ingredients

Comfort in a cup- savory chicken broth

rotisserie/ cooked chicken with meat removed so you're only left with bones - you can use any poultry carcass
add as much veggies as you like, great use for veggies that have gone soft
2 ribs celery , with leaves, cut into chunks
2 medium carrots , cut into chunks
2 medium onions , cut into chunks
2 bay leaves
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
10 whole peppercorns
8 cups cold water
2 Tablespoons Better than bouillon chicken paste* , or 6 chicken bouillon cubes

Instructions

add all ingredients except chicken bouillon to a large pot
with medium heat slowly bring it to a boil
skim any foam that rises to the top
simmer on low heat and cover for a minimum of 2 hours
season to taste with chicken bouillon
Remove bones from broth
scoop out veggies and place in a separate bowl
strain the broth to remove any remaining bones and seasoning
add strained broth to veggies and enjoy

- you can have the broth plain or add noodles and chicken

Cook time: 2-24hoursFreezer friendly- make now and enjoy later

Click here for freezer tips

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Easy Homemade Tomato Pasta Sauce

Ingredients

Instructions

2, 796 ml cans diced, whole or pureed tomatoes
1, 156 ml can tomato paste
3 tbs olive oil
2 tbs onion powder
2 tbs garlic powder
1 tbs dried basil
1 tbs dried oregano
2 tsp dried thyme
2 dried bay leaves
2 tsp paprika
1 tsp sugar
Salt and pepper to taste
Optional: Any kind of tomatoes at the bottom of your veggie drawer, 1 small can of sliced or pitted black olives, 1 tsp chili flakes, 3/4 cup pasta water.

Empty one can of tomato paste into a deep sauce pan or large pot, and add the olive oil, onion powder and garlic powder. Stir over Medium heat. (Optional: Add chili flakes in this step if you like heat.) Once the tomato paste becomes slightly darker in color and the mixture is fragrant (about 2 minutes), turn the heat to low.
Add in 2 cans of either diced, whole of pureed tomatoes. If you are using whole canned tomatoes, you will want to break them up into small chunks with your stirring utensil in the pan.
Optional: Add in any old tomatoes, sliced into chunks, that you might have in your fridge.
Thoroughly stir the mixture to incorporate. Cover the pan and bring to a simmer.
Once simmering, add basil, oregano, thyme, bay leaves, paprika, sugar, salt and pepper. The sugar is not essential, but is an easy way to help cut the acidity of the tomatoes.
Optional: Add one small can of pitted black olives, drained, and leftover pasta water.
Leave uncovered and let the sauce cook down over low heat. The tomatoes should simmer, but not boil, as this will increase acidity. Stir occasionally.
Once the sauce has thickened to your desired consistency, cover, and continue to cook over the lowest heat until you are ready to serve.

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Quick and Easy Moroccan Style Quinoa

Ingredients

Instructions

3 tbs olive oil
1 small white onion or medium sized shallot (or 2 tbs onion powder)
2 cloves garlic (or 1 tbs garlic powder)
2 tbs harissa paste (mild or hot to taste)
1 tsp ground cumin
2 tsp paprika (hot or mild to taste)
Salt and pepper to taste
1 cup dry quinoa
1 large can tomatoes (diced is recommended.)
2 cups broth (whatever broth is available to you!)
3 handfuls of spinach (frozen or fresh)
2 tsp lemon juice

Optional:

1/3rd cup of sliced or pitted green olives
1/4th cup almond slivers
1/4th cup chopped fresh parsley for garnish

Use your mouse to hover over each step!

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Cook Time: 35 minutes Serves: 4 people Freezer Freindly: No

Click Here for Original Recipe

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Veggie Drawer Soup

Ingredients

Veggies: Mushrooms, broccoli, carrots, potato, white onion or onion powder, garlic or garlic powder, spinach and/ or kale, red or yellow bell peppers. Spices and seasonings: This can also be customized to taste, but the recommended seasonings are; salt, pepper, paprika and/ or smoked (hot) paprika, dried rosemary, oregano, and thyme. Other Ingredients: Soup stock (any type of stock will do!) Cooking oil (Olive oil for best flavor), and 1 can of coconut milk.

Cook Time: About 1 hour Serving Size: Makes one large pot Freezer Friendly: Yes

Instructions

Roll over each number with your mouse to find the cooking step!

Click here for freezer tips

Ingredients

Sweet and Sour Pork

For the Sweet and Sour Sauce

1 tablespoon cornflour (corn starch)
125 ml pineapple juice from a tin (400 g pineapple tin 13 oz)
2 tablespoon soy sauce
3 tablespoon ketchup
2 tablespoon cider vinegar
2 tablespoon brown sugar

For the Sweet and Sour Pork

2 cups cubed leftover pork
½ chopped red pepper
½ chopped yellow pepper
½ chopped green pepper
1 peeled and chopped onion
1 tablespoon vegetable oil
1 cup cubed pineapples
1 tablespoon fresh parsley

Instructions

For the sauce:

Mix the cornflour with a tablespoon of pineapple juice. Should be a runny paste
Mix in the rest of the pineapple juice, ketchup, vinegar, brown sugar, and soy sauce.

For the Sweet and Sour Pork

In a large pan, heat up oil. Add onion and fry until golden.
Add peppers and stir. Then cook for 2-3 minutes until slightly softened
Add pork cubes and the sweet and sour sauce. Mix well.
Leave to simmer for 4-5 minutes so the sauce can thicken. Make sure the sauce coats the pork and veggies.
Add cubed pineapples and stir, then remove from heat.
Serve with rice and fresh parsley

Cook time: 15 minutesServings: 3 servings

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Banana Bread

Ingredients

1 Stick (1/2 Cup) Butter
3 Large Ripe Bananas (
2 Large Eggs
1 teaspoon Vanilla Extract
2 Cups All Purpose Flour

1 Cup Granulated Sugar
1 teaspoon Baking Soda
1/2 teaspoon salt
1/2 teaspoon cinnamon

Instructions

Start by preheating your oven to 350 degrees. Grease your loaf pan with butter or cooking spray
Add your butter to a large bowl and microwave until melted. Add your overripe bananas and mash with a fork.
Add vanilla extract and eggs to the bowl. Mix thoroughly.
In another large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon.
Using a spatula, incorporate the dry ingredients into the wet ingredients. Mix until they are combined
Pour the batter into the loaf pan and bake for 45-55 minutes or until a toothpick inserted in the centre and comes out clean.

TIP: The more ripe the bananas, the better! Overripe bananas will make banana bread more moist!

Cook time: 1 hour 5 minutesServings: 1 Loaf

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NOTE: Freezer friendly- make now and enjoy later

Ingredients

Make-it-your-own Veggie Pasta

2 garlic cloves
1 onion
Any amount of vegetables of your choice.
(Some examples are mushrooms, carrots, zucchinis, bell peppers, cabbage, spinach, etc.)
Spices of your choice.
2 cups of vegetable broth and desired amount of cheese can be added!

(Examples are dried basil, oregano, any pre-made seasonings).
Pasta sauce of your choice. (Can be store-bought or made from tomatoes!
1/2 cup of rotini or pasta of your choice.

Instructions

"Start with the pasta, bring a pot of water to a boil on the stovetop. Then pour the desired amount of pasta and add a teaspoon of salt. Let this boil until the pasta is visibly plumped and cooked. Moving on to the veggies, start with heating a pan on the stovetop to a low-to-medium heat with olive oil. Then see to the vegetables. 1. Mince the garlic. 2. Chop the onions and chosen veggies into desired sizes. 3. Put the chopped veggies (including garlic) into the heated pan and allow them to cook, stirring occasionally to prevent burning. 4. Add vegetable broth, if desired. 5. Once pasta is cooked, strain it and pour into the same pot with the vegetables. (A tip to make the pasta more creamy is to keep a tiny bit of the pasta water and pour that into the veggies pan instead of using any vegetable broth!) 6. Add pasta sauce (homemade or store-bought) and the desired seasonings. 7. Add cheese, if desired.

Cook time: 30 minutesServings: 6 servings

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Personalizable Homemade Croutons

Ingredients

Old bread ( technically can be fresh but let's prevent that hardening bread on your counter from ending up in the trash)

ingredients for approximately 12 ounces of bread (1 loaf)

1/4 cup olive oil
2 teaspoons Italian seasoning, homemade or store bought
1 teaspoon garlic powder
3/4 teaspoon fine sea salt
1/2 teaspoon black pepper

...or use other seasonings that will complement your salad.. be creative

Instructions

Pre-heat oven to 350C
Line a Baking sheet with parchment paper
Chop bread in to 3/4 inch pieces ( or whatever size croutons you would like )
In a large bowl, toss bread with olive oil and all the seasonings
Spread out evenly on a baking sheet-
cook till all sides are golden brown. You will need to flip them- watch them carefully so that they don't burn, remember the cooking time varies depending on the crouton size so check frequently and remove small pieces early

Time: 40 minutes Serving size: customizable ( use all the bread you have that is going state and then store it in an airtight bag )

Cook time: 40 minutesServings:ustomizable ( use all the bread you have that is going state and then store it in an airtight bag )

https://www.gimmesomeoven.com/how-to-make-homemade-croutons/#tasty-recipes-60338

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Ingredients

Beef Stew

1 pound potatoes peeled and cubed
4 carrots cut into 1 inch pieces
4 ribs celery cut into 1 inch pieces
3 tablespoons tomato paste
1 teaspoon dried rosemary
2 tablespoons cornstarch or as needed
2 tablespoons water or as needed
¾ cup peas

2 pounds of cubed stewing beef
3 tablespoons all-purpose flour
½ teaspoon garlic powder
½ teaspoon salt and pepper
3 tablespoons olive oil
1 onion chopped
6 cups beef broth
½ cup red wine optional

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Instructions

In a large bowl, combine flour, garlic powder, and salt & pepper.
Toss the cubed beef into the flour mixture.
In a large Dutch oven or pot, heat olive oil and cook the cubed beef and onions until browned.
Add beef broth and red wine while scraping any brown bits in the pan.
Stir in cubed potatoes, carrots, celery, tomato paste, and dried rosemary. Reduce heat to medium low, cover and simmer for 1 hour or until beef is tender (could be up to 90 minutes).
Make a slurry using equal parts corn-starch and water. Slowly add it to the simmering stew, add more if you want a thicker stew and less if you don't)
Stir in peas and simmer for 5-10 minutes. Season with salt and pepper.
Serve!

TIP: If frozen, defrost overnight in the refrigerator or microwave while stirring occasionally.

Cook time: 1 hr 30 minsServings: 8 servings

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NOTE: Freezer friendly- make now and enjoy later

Chinese Eggs & Tomato stir fry

Ingredients

4 medium ripe tomatoes (cut into wedges)
4 eggs (beaten)
1½ tbsp of vegetable oil
3 cloves garlic (sliced)
3/4 tsp salt
1 tsp sugar
scallions (finely chopped as garnish) (optional)
2 cups of cooked, steamed rice (jasmine)

Instructions

Heat 1 tbsp of vegetable oil in a medium-sized pan over medium-high heat. Wait until the oil becomes hot, then add the beaten eggs and cook it until the bottom side is done, while the top is still a bit raw (about 30 seconds).
Scramble the eggs until it is cooked, slightly fluffy. Make sure not to overcook the eggs, and turn to lowest heat. Move the egg to a plate, and set aside.
In the pan, add ½ tbsp of vegetable oil and the sliced garlic, turning the heat back to medium-high. Stir-fry the garlic until fragrant.
Add the tomato and stir fry with the garlic until the texture becomes mushy and slightly watery (about 1 to 2 minutes).
Add the scrambled egg back into the pan with the tomato. Sprinkle the salt and sugar evenly over everything and mix everything together.
Serve over steamed rice or as a side dish and enjoy.

Prep time: 5 Minutes Cook time: 5 minutes Servings: 2-4 servings

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Ingredients

Noodle+Veg Bowl

2 tablespoons vegetable oil
1 cup sliced mushrooms
1 cup of peas
¾ cup of shredded carrot
4 green onions chopped
1 clove minced garlic

¼ cup soy sauce
1 teaspoon of sugar
8 ounces cooked spaghetti
1 tablespoon toasted sesame seeds

Instructions

Heat a medium pan over the stove. 1. Add oil to the pan. 2. Once oil is hot, add mushrooms, peas, carrots, green onions, and any other veggies you might have! 3. Cook until all the veggies have softened, add in minced garlic. 4. Stir in soy sauce and seasonings. 5. Add in cooked noodles. Serve!

Cook time: 20 minutesServings: 4 servings

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Korean Veggie pancakes (Yachaejeon)

Ingredients

1/2 cups of matchstick zucchini
1/4 cups of matchstick carrots
1/4 cups of Asian chives (cut 2-3 cm)
any leftover veggies that are about to go bad
Optional: mushrooms, eggplants, bell peppers, pumpkin, sweet potatoes, scallions, miniced seafood

2 cups of Korean Pancake Mix/Korean frying mix
1⅔ cup of cold water
2-3 pieces of ice cubes
cooking oil
1 cup of matchstick potatoes
1/4 cups of matchstick onions

Instructions

Making the batter

Cooking

Prep time: 10 minutesCook time: 20 minutesServings: 3 pancakes

Step 1

Step 2

Step 3

Cheesy Spam and Rice Casserole

Ingredients

1 can Spam chopped into bite-size pieces
2 tomatoes chopped
½ onion chopped
4 tablespoon ketchup
3 tablespoon Soy Sauce
A pinch of black pepper
3 cups rice cold cooked rice
2 cups shredded cheese

Instructions

On medium-high heat, pan-fry spam for 3-4 minutes. Remove spam and set aside when crispy.
Add tomato and onion to the pan and sauté for 2-3 minutes or until the tomato is soft.
Season with ketchup, soy sauce, and black pepper. Mix and cook for 1-2 more minutes.
Add leftover rice and spam. Mix until rice soaks up all the sauce.
Sprinkle with cheese and cover for 2 minutes or until the cheese is melted.

Cook time: 20 minutesServings: 4 servings

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Ingredients

Lo Mein Noodles

2 medium carrots
1/2 onion (finely sliced)
2 garlic cloves (minced)

500g of Egg noodles
1 large capsicum/ bell pepper
chicken or other protein
6 green onions

soy sauce.

Instructions

Cook your protein of choice and set aside
Have all your vegetables chopped and ready to toss into a large pan or wok over medium heat

Stir fry the vegetables until soft and fragrent
Add in cooked but firm egg noddles, cooked protein and soy sauce
Cook for an additional 4 minutes, until the soy sauce cooks down and is absorbed by the noodles.
Serve and enjoy!

Prep time: 8 minutesCook time: 4 minutesServings: 3 servings

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Leftover Ground beef Chili

Ingredients

1 cup of cooked ground beef
half an onion (diced)
2 cloves garlic (minced) or 1 tbsp of garlic powder as substitute
1/2 cup of fire-roasted green chilis (spicy or mild)
3 tbsp of chili powder
14 ounce can of crushed tomatoes
14 ounce can of chili beans (or kidney beans), rinsed and drained
½ tsp of salt
½ tsp of freshly ground black pepper
optional toppings: sour cream, cheddar, cilantro, chips, etc.

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Instructions

In a small pot, add the beef and diced onion. Turn the heat to medium-high and cook while stirring frequently until the beef is cooked thoroughly.
Add the minced garlic, roasted green chilis, and chili powder and cook. Continue stirring for 1 minute.
Add the crushed tomatoes and beans into the pot and stir everything together.
Add ½ tsp of salt and ½ tsp of pepper, and bring the pot to a simmer.
Put the lid on for at least 20 minutes, letting the chili simmer. For a deeper flavor, let it simmer up to an hour.
Season with extra salt or pepper according to personal preferences.
Serve the chili in a bowl with toppings of choice and enjoy.

Cook time: 30 minServings: 4 servings

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I wouldn't waste a crumb- Homemade bread crumbs

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Ingredients

I wouldn't waste a crumb- Homemade bread crumbs

Time: 5 minutes You can use these for so many things such as meatballs, topping for Mac and cheese, breading for shrimp, chicken fish or anything you want to bread"

4 ounces stale bread, torn into small pieces (2-3 cups)
2 tablespoons extra-virgin olive oil
¼ teaspoon sea salt

Seasoned Breadcrumbs:

¼ cup grated pecorino cheese or Vegan Parmesan
½ teaspoon lemon zest

optional additional seasonings:

½ teaspoon garlic powder
½ teaspoon Italian seasoning
Red pepper flakes"

Instructions

Preheat oven to 350F
Line a baking sheet with parchment paper
Add small pieces of the bread to the food processor and pulse until crumbs. For fine breadcrumbs, pulse more, for coarse breadcrumbs, pulse less.
Spread crumbs evenly across the baking sheet
Drizzle with olive oil and sprinkle with salt
Bake for approximately 18 minutes ( watch carefully as they can burn fast). Fliping halfway to make sure they are completely golden brown
Add any seasonings to a bowl and then mix in golden brown crumbs

Cook time: 5 minutes

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Don't Throw That Out! Easy Potato Peel Chips

Ingredients

Potato skin peels
Olive oil
Salt and/ or other seasonings to taste

Instructions

Preheat oven to 425 degrees Fahrenheit
Line a baking tray with parchment paper
Spread your potato peels out on the baking sheet, and drizzle over with olive oil and salt to taste. Using clean hands, mix the peels until evenly coated, and spread evenly over the sheet.
Bake, convection bake (for extra crisp), or air fry for about 20 minutes, watching closely so that they don't burn. Flip halfway through baking.
Serve cooled and enjoy on their own, or with your favorite seasonings or dip!

Cook Time: 25 minutes Serving Size: Variable Freezer Friendly: No

Napa Cabbage Tofu Soup

Ingredients:

`Sliced green onionChicken broth Mushrooms, prepped Sliced napa cabbage, white and green parts separated Sliced ginger Smashed garlic Tofu, sliced Soy sauce, white pepper, chicken bouillon (or salt) Sesame oil

Instructions :

1.Bring the broth to a boil with ginger, garlic, and soy sauce2. Add the white part of the napa cabbage and the mushrooms and cook for a few minutes3. Cook the napa cabbage greens and tofu4. Add the rest of the seasoning and finish up with green onion and a drizzle of sesame oil

Prep Time: 10minutes Cook Time: 10 minutes Servings: 3-5 servings

Frozen Yogurt Bark with fruits

Ingredients

2 cups of Greek yogurt or any preferred yogurt of choice
2 sliced peaches or any preferred fruits/berries
1 handful of granola
1-2 tbsp of honey, maple syrup, or agave syrup

Instructions

line a baking sheet with parchment paper and spread a layer of Greek yogurt evenly.
Gently press down fruit slices and sprinkle the granola on the yogurt. Drizzle honey on top.
Freeze the yogurt for at least 3 hours or overnight to set.
After frozen, break the yogurt into bite-size pieces and serve immediately. Enjoy!

Prep time: 5 minutes Freezing time: 3 hours

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NOTE: Freezer friendly- make now and enjoy later

BBQ Chicken Nachos

Ingredients

2-3 cups cooked roasted or rotisserie chicken chopped bite-size
1 - 1 1/2 cups barbecue sauce I used this Homemade Spicy Barbecue Sauce
16 ounce bag of tortilla chips
3 cups shredded cheese of your choice monterrey jack, pepper jack and cheddar all work well
Optional Toppings: 1/4 cup fresh cilantro, torn or chopped

Instructions

Place chicken in a small-sized saucepan and cover with barbeque sauce. Stir until combined and warm over low heat until hot.
Preheat the oven to 350 °F
Spread tortilla chips across a large baking tray. Top with the BBQ chicken and sprinkle cheese.
Bake for 5 minutes or until the cheese has melted.
Serve

NOTE: BBQ chicken can be made in larger batches and transferred to a freezer safe Ziploc bag or airtight container to be used for BBQ Chicken Nachos or BBQ Chicken Stuffed Potatoes.

Cook time: 15 minutesServings: 5 servings

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Click here for freezer tips

NOTE: Freezer friendly- make now and enjoy later

Got an idea?

Let the communication flow!

Generate experiences with your content.
It’s got the Wow effect. Very Wow.
Make sure your audience remembers the message.

Ingredients

Teriyaki Tofu Onigiri (Rice Balls)

For the rice:

4 Cups of leftover short-grain rice (moisten with water)
1/2 Cup Rice Vinegar
2 Tablespoon Sugar
2 Teaspoon Salt
Small Bowl of Clean Water
1 Package Nori Seaweed Sheets

For -Teriyaki Tofu Filling

200 g tofu
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp brown sugar
1 tsp garlic powder
1 tsp sesame oil

Instructions

To make the Teriyaki tofu:

Pat dry tofu and cut into small squares
Combine soy sauce, rice vinegar, brown sugar, garlic powder, and sesame oil in a bowl.
Fry tofu squares and mix in sauce mixture.
Put aside to be used as filling.

Assemble Onigiri:

Combine rice vinegar, sugar, and salt in a small sauce-pan. Heat over low heat and stir occasionally, until both the sugar and salt has dissolved. Remove from heat and let cool slightly.
Combine leftover rice and cooked rice vinegar mixture. Fold mixture until rice is evenly coated. Do not overmix.
Dampen hands using a small bowl of water. Portion about ⅓ cup of rice into palm and gently flatten into a patty.
Make a small indentation in the center of the rice patty and add a spoonful of the teriyaki tofu filling.
Bring edges of rice patty around the filling and enclose it completely. Shape rice into a triangle.
Cut Nori sheet to wrap around the base of the onigiri. Use a little water to help the nori stick to the onigiri.
Repeat step 3-6 with remaining rice and filling.
Serve.

Cook time: 30 minutesServings: 8 rice balls

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Roughy chop the pasta (I placed the pasta in a bowl and cut it with scissors).
Add the eggs, breadcrumbs (start with 3/4 cup) and cheese. Mix and add salt and pepper to taste.
Scoop up a ball and flatten it slightly to test if it holds together ok. If required, add more panko. (Note 3)
Heat olive oil in a fry pan over medium high heat.
Scoop up a level 1/3 cup of the mixture (packed well) and place in the fry pan (tap the bottom of the cup to get the mixture to drop out into the pan). Use the bottom of the cup measure to pat the mixture into 1 cm / 2/5" thickness. Repeat to make however many fritters you can fit in the pan.
Cook the first side for around 2 minutes or until it turns a dark brown and crispy. Turn, then cook the other side until crispy (around 1 to 1 1/2 minutes).
Remove from the pan onto a paper towel to drain. Repeat with remaining batter.
Serve immediately. Garnish with finely chopped parsley leaves and freshly grated Parmesan, if desired.

INGREDIENTS

3 cups (packed) cold leftover pasta (sauce and pasta mixed together), packed (Note 1)
2 eggs
3/4 to 1 1/4 cups breadcrumbs
1/2 cup grated cheese (optional) (Note 2)
Salt and pepper , to taste
2 tbsp olive oil

Ingredients

About 3 cups of any pasta of your choice
3 to 4 sausages. Cooked or raw.
2 green, yellow and or red peppers. Fresh or frozen.
1 white onion or 2 tbs onion powder
4 cloves fresh garlic or 1 tbs garlic powder
1 can or jar of any pre-made pasta sauce, or one recipe of our "Easy Homemade Tomato Pasta Sauce" (In Vegetables section.)

Optional Additions:

Parmesan cheese. Fresh grated or pre-packaged.
Fresh or frozen spinach.

Quick & Easy Sausage & Pepper Pasta

Instructions

Roll over each step with your mouse to view instructions

Step 4

Step 1

Step 2

Step 3

Cook Time: About 30 minutes Serves: About 5 people Freezer Freindly: No

Step 5

Step 6

Step 8

Step 7

Ingredients

Flaky Salmon Onigiri (Rice Balls)

For the rice:

4 Cups of leftover short-grain rice (moisten with water)
1/2 Cup Rice Vinegar
2 Tablespoon Sugar
2 Teaspoon Salt
Small Bowl of Clean Water
1 Package Nori Seaweed Sheets

For Flaky Salmon Filling

7 oz filet of salmon (can be canned, leftover salmon, or raw salmon)
2 tsp salt

Instructions

To make the Flaky Salmon (if using canned or already cooked salmon, follow steps 3-4):

Pay dry salmon filet. Sprinkle salmon with salt and let marinate for 1 hour.
Bake at 350 °F for 15 minutes and broil for 5 additional minutes.
Use a fork to gently flake salmon.
Put aside to be used as filling.

Assemble Onigiri:

Combine rice vinegar, sugar, and salt in a small sauce-pan. Heat over low heat and stir occasionally, until both the sugar and salt has dissolved. Remove from heat and let cool slightly.
Combine leftover rice and cooked rice vinegar mixture. Fold mixture until rice is evenly coated. Do not overmix.
Dampen hands using a small bowl of water. Portion about ⅓ cup of rice into palm and gently flatten into a patty.
Make a small indentation in the center of the rice patty and add a spoonful of theflaky salmon filling.
Bring edges of rice patty around the filling and enclose it completely. Shape rice into a triangle.
Cut Nori sheet to wrap around the base of the onigiri. Use a little water to help the nori stick to the onigiri.
Repeat step 3-6 with remaining rice and filling.
Serve.

Cook time: 15 mins to 1 hr 30 minsServings: 8 rice balls

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Eco Fruit Leather

Ingredients

1 cup sugar
¼ cup lemon juice
8 cups of peeled fruit

Instructions

Preheat Oven: Heat the oven to 150°F (65°C). Line a baking sheet with plastic wrap or parchment paper.
Blend Ingredients: Puree sugar, lemon juice, apple, and pear in a blender until smooth.
Spread Mixture: Evenly spread the puree on the prepared baking sheet.
Bake: Bake for 5–6 hours with the oven door slightly open, until the surface is dry and leathery.
Store: Roll up the dried fruit on the plastic wrap and store in an airtight container.

(experiment with different combinations like apple pear or mixed berry!)

Cook time: 5-6 hoursServings: 16

Link to Original

Click here for freezer tips

NOTE: Freezer friendly- make now and enjoy later

Beef Stroganoff

Ingredients

2 pounds leftover stewing beef
½ teaspoon salt
½ teaspoon ground black pepper
4 ounces butter
4 green onions, sliced (white parts only)
4 tablespoons all-purpose flour
1 (10.5 ounce) can of condensed beef broth

1 teaspoon prepared mustard
1 (6 ounce) can sliced mushrooms, drained
⅓ cup sour cream
⅓ cup white wine
salt and ground black pepper to taste

Instructions

Trim any fat or tough pieces from your leftover stir-fry beef. Cut into thin strips if not already sliced. Season with a pinch of salt and pepper.
Heat a large skillet over medium heat and melt a bit of butter. Add the beef and brown it quickly, stirring to coat.
Push the beef to one side of the skillet. Add chopped onions to the empty side and cook for 3–5 minutes, stirring occasionally. Move the onions to the side with the beef once softened.
Sprinkle a spoonful of flour into the juices on the empty side of the pan. Stir well and gradually pour in some beef broth while mixing. Bring it to a boil, then reduce the heat. Stir in a small amount of mustard, cover, and simmer on low for about 15–20 minutes to let the flavors meld.
Five minutes before serving, stir in sliced mushrooms, a dollop of sour cream, and a splash of white wine. Let it cook until everything is heated through. Adjust salt and pepper to taste.
Spoon the beef stroganoff over hot cooked noodles or rice, and enjoy!

Cook time: 1 hour 30 minutesServings: 8 servings

Link to Original

COMS 477 Leftovers Recipe Guide

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Leftovers Recipe Guide

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What do you have?

Click through the arrows to find recipes!

Chicken

What part of the chicken do you have? Click on the photo to find recipes!

BBQ Chicken Stuffed Baked Potatoes

BBQ Chicken Nachos

Easy- Cheesy Chicken Quesadillas

One-Pot Chicken

Chicken Pot Pie

Homemade Chicken Noodle Soup

Recipes for Leftover Chicken Breast & Thighs

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Recipes for Whole Chicken, Bones, & Feet

Pork

What cut of pork do you have? Click on the photo to find recipes!

Cooked Ham & Spam

Recipes for Cooked Ham & Spam

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Ham and Cheese Breakfast Casserole

Easy breakfast Spam Hash

Cheesy Spam and Rice Casserole

Pigging Out: Leftover Ham & Cheese Quiche

Pigging Out: Leftover Ham & Cheese Quiche

Ham turnovers

Cheaters Cordon Bleu

Roast Pork with Garlic Sauce

Chop-Chop Stir Fry

Sweet and Sour Pork

Roast Pork Topping

Recipes for Leftover Pork Chops, Loin and Shoulder

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Beef

Do you have leftover roast beef or steak? Ground beef or stewing beef in the back of the freezer? Click on the photos to find recipes!

Recipes for Ground Beef

Do you have leftover Ground beef? Click on the photos to find recipes!

Recipes for Raw Stewing Beef

Leftover Steak Quesadillas

Shredded Beef Sandwiches

Beef and Broccoli using leftover steak

Leftover Steak Taco Salad

Recipes for Leftover Roasts & Steaks

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Plant-Based Protein & Eggs

Do you have plant-based protein like tofu or eggs? Click on the photo to find recipes!

Need new inspiration for the canned fish in your cupboard? Click on the photos to find recipes!

Seafood

Tuna Mayo Onigiri (Rice Balls)

Tuna Fried Rice

Custard Yogurt Toast

Egg Muffin

Homemade Citrus Curds

Chinese Eggs & tomato stir fry

Recipes for Eggs

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Recipes with Tofu

Grains & Legumes

Looking to add new life to your rice, noodles, lentils and more?Click on the photo to find recipes!

Dress-it-upFried rice

simple egg fried rice

Quick and easy Onigiri (Rice balls)

Homemade Chicken Congee