LEFTOVER LEGENDS START HERE
Staring at a random mix of leftovers? With a little inspiration and three simple steps, you’re closer to a delicious meal than you think!
Step 1: Sort & Take Inventory
Quickly group what you have into four basic categories:
- Protein: cooked meat, fish, eggs, tofu, or beans
- Starch: rice, pasta, potatoes, breads, or other grains
- Veggies: cooked, roasted, or raw
- Flavour Boosters: sauces, dressings, herbs, cheese, or condiments
Step 2: Assess Your Leftovers
Brainstorm options as you look over your leftovers. Consider what needs to be used first, what you have the most of, and what you’re in the mood for. Then use the chart below to match the texture of your leftovers (firm, dry, saucy, etc.) to a recipe idea.
| Recipe | Best texture match | A few examples |
|---|---|---|
| Pasta Salad | Cooked pasta, fresh or firm cooked vegetables, cooked meats and fish that taste great without reheating, beans | Peppers, cucumber, brined foods, feta, hard cheese, deli meats, shredded cold meats, hard-boiled eggs, tuna, salmon |
| Fried Rice | Cooked rice, dry leftovers that crisp up in a hot pan instead of turning soggy | Dry leftover rice, corn, peas, mushrooms, sweet peppers, ham, tofu, grilled meats |
| Egg Skillet | Firm, dry, or roasted meats and vegetables that can handle high heat | Cooked potatoes, firm roasted or cooked vegetables, ham, bacon, sausage, spinach, mushrooms, sweet peppers |
| Soup | Dry, overcooked, or saucy proteins, firm vegetables, cooked rice, pasta, or other grains, small odds and ends, leftover sauces | Dry chicken, pork, beef, marinara, gravy, cream, curry takeout, cooked vegetables, seafood, flaky fish, pulled meats |
Step 3: Upgrade with Pantry Transformers
To truly transform your leftovers, add other ingredients from your fridge, freezer, or pantry.
- From the Fridge: fresh veggies, ginger, herbs, Greek yogurt, cheese, sauces, dips, nut butter, mayo, mustard, chili crisp, hot sauce, lemon or lime juice, pesto, fish sauce, pickles, brined veggies, salsa, salad dressing
- From the Freezer: frozen peas, corn, edamame, mixed vegetables, sausages, bacon, spinach, shrimp
- From the Pantry: onions, garlic, soy sauce, sesame oil, coconut milk, nuts and seeds, curry paste, chicken or vegetable broth, canned beans, lentils, canned fish or meat, canned tomatoes, vinegar, dried fruit
- From the Spice Rack: garlic powder, red pepper flakes, cumin, dried herbs, seasoning blends, smoked paprika, salt, and freshly cracked black pepper
