The Best Ways to Use Up Leftovers

You might not know this about me, but I’ve got a real-life superpower. And that superpower is repurposing leftovers to make them palatable for my family and reduce our family’s food waste.

Honestly, I don’t know where this obsession comes from. Maybe it’s my staunch frugality. Maybe it’s a desperate need for a creative outlet. But either way, I’ve never been one to throw away perfectly good food – even when the family budget doesn’t necessitate saving every last thing.

So today I’m passing along some tips to help you re-use even the most random of ingredients. Because even if you don’t have to re-use it, you’ll feel good when you do.

Do you have leftovers that you don’t know how to repurpose? Leave a comment below, and I’ll give you a personal tip!

Leftover Chicken

Leftover chicken can be used in almost anything. If it’s grilled it may dry out so it’s best used in dishes with sauces or lots of cheese. I’ve even been known to rinse off chicken that was covered in a sauce or seasoning that wasn’t a huge hit with my family so I could re-use it instead of tossing it. They never realize it unless I tell them!

My favorite ways to use leftover chicken are:

fried rice
in a curry over rice
in soups
in this gumbo
enchiladas
chili
casseroles
BBQ sandwiches (if the chicken is tender)
as a salad topper

Leftover Whole Meats (Steak/Roasts/Pork/Ham/Sausage Links/Smoked Sausage)

Chop these meats and re-use them in the following ways:

fried rice
BBQ sandwiches (best for pork or beef roasts)
chili
casseroles or skillet meals
soup
salad

Leftover Ground Meats (ground beef or ground sausage)

Once, I crumbled leftover hamburgers that weren’t going to get eaten and used them in spaghetti sauce. Seriously, you’ve just gotta get creative. These are my go-to ways to use up these proteins:

spaghetti sauce
lasagna
casseroles
fried rice (sausage is better for this than ground beef)
sloppy joes
soup

Vegetables

Do you have fresh veggies that are about to go bad? These are my favorite ways to use them before they rot in the fridge.

fried rice (Notice a pattern here? This dish is amazingly versatile. Use ANY veggie: onions, carrots, zucchini, cauliflower, asparagus, broccoli, shredded cabbage or brussels sprouts, corn…the possibilities are endless.)
curry over rice
soups
you can cook then puree veggies and add them to things like tomato or cheese-based pasta sauces
shred them and make homemade eggrolls (you can also add leftover chicken, sausage, or pork)
Puree steamed butternut squash and add it to your enchilada filling or pasta sauces for additional creaminess

Note: These suggestions are only for uncooked veggies. I’m super picky about the texture of my veggies, so if they’ve already been cooked I don’t re-use them because they become to mushy for my taste. But I know some people use them in vegetable soup!

Potatoes

Potatoes stay good for a long time, but sometimes you’ve got a bunch to use up. Here are some ideas:

potato soup (this one is my favorite)
shred them and make homemade hash browns (rinse them immediately after shredding to get rid of the starch to prevent them from browning)
make a breakfast casserole (I love this one which is perfect for breakfast, lunch, or dinner and also helps you use up ham!)
roasted potatoes
mashed potatoes

Tomatoes

Don’t toss those wrinkly tomatoes! If they’re not firm anymore, you can still use them by:

Roasting grape tomatoes with garlic, onion, olive oil, and seasonings. Use them as-is in a confit or pasta salad, or puree them to make a smooth tomato sauce. Add salt & pepper to taste.
Chop them and cook them stove-top; allow them render their water and reduce. If desired, use an immersion blender or a food processor to puree them when finished. Season with granulated garlic, onion, Italian seasoning, salt & pepper to taste. Use the final chopped tomatoes or pureed tomatoes as a pasta sauce or pizza sauce. Or leave them unseasoned and use them in a recipe that calls for diced tomatoes (like chili, soups, or stews).

Rice/Quinoa

If your rice or quinoa are seasoned, you’re a little more limited in how you can use them. If they’re plain, you’ve got plenty of options:

Mix quinoa in with taco meat; add it toward the end so it soaks up some of the taco seasoning
Fried rice (I know you’re shocked)
Soups (chicken & rice; sausage & quinoa; get creative!)
Casseroles

Cheese

If I’ve got cheese that needs using up, I make a cheese sauce and make some type of mac & cheese. Shred your cheese, boil some butter & cream (or milk) until it begins to thicken, and whisk in your cheeses over low heat until you get a smooth sauce. Add more milk or cream if needed and season with dry mustard, cayenne, salt, & pepper.

Dairy (Milk/Cream/Half & Half)

Once I had more cream than I knew what to do with and I whipped it in my stand mixer to make butter. If you’ve just got a little bit left to use, here are some ideas: