Make the Most of Leftovers

August 26, 2008
Serving leftovers doesn't have to mean simply reheating yesterday's dinner. Enjoy wraps, stews, tacos, and salads for dinner in no time.
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Meatloaf: Meaty Soft Tacos

You can make your leftover meatloaf into sandwiches or sloppy joes, but why not try a new take on leftover meatloaf: soft tacos. Brown meatloaf in a skillet and add cabbage and chopped tomatoes, then load the hearty filling into corn tortillas and top with cilantro and, if you're feeling spicy, a shot of hot sauce.

Recipe: Meaty Soft Tacos

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Pulled Chicken: Assemble-Your-Own Barbecue Stacks

Leftover chicken often gets tossed into salads and pastas where it's instantly drowned with dressings and heavy cream sauces. Instead of hiding your chicken in main dishes, serve it proudly, topped with a spicy red barbecue sauce, on cornbread cakes. This summer favorite packs all the favorite flavors of barbecue season into one main dish.

Recipe: Assemble-Your-Own Barbecue Stacks

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Smoked Salmon: Hot-Smoked Salmon Quesadillas

Smoked Salmon is a great time-saver, so branch out from your staple recipes and try something fun and festive. Serve a melty quesadilla filled with Southwestern flavors of avocado, cilantro, and fresh tomatoes. Pair with a side of noodle soup and dinner's ready in about 15 minutes.

Recipe: Hot-Smoked Salmon Quesadillas

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Meatballs: Meatball Stew

Most meatball recipes make enough to feed an army of hungry Italians, so freeze the extra and save them for this delicious stew. Simmer a pot packed of potatoes, onion, beef broth, tomato sauce, Italian seasoning, and frozen mixed vegetables, then add frozen meatballs right to the saucepan and cook for another ten minutes. Hollow hoagie rolls and fill with the savory dinner stew.

Recipe: Meatball Stew

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Roasted Pork: Pulled-Pork Fajitas

Dress up leftover pork with a Carolina-inspired barbecue sauce. It's sweet, tart, and spicy, and takes about five minutes to make. Reheat the pork in the sauce as it simmers, then set up a serving station for your family and encourage them to pile on the avocado, red onion, and fresh tomatoes.

Recipe: Pulled-Pork Fajitas

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Steak: Southwestern Steak, Corn, and Black Bean Wraps

Nothing beats a good steak dinner, unless it's the leftovers it leaves behind. You can't go wrong–Add steak strips to a biscuit for a quick breakfast or toss them in a quick and flavorful wrap packed with corn, lime juice, black beans, and spicy Monterey Jack cheese.

Recipe: Southwestern Steak, Corn, and Black Bean Wraps

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Cooked Shrimp: Edamame and Bean Salad with Shrimp and Fresh Salsa

The next time you get a little overzealous on boiling shrimp, bag the extra for this perfect next-day dish. It's perfect for a filling lunch or a light dinner. The jalape(ño, cilantro, and lime juice add bright Mexican-inspired flavor to this veggie-packed dish.

Recipe: Edamame and Bean Salad with Shrimp and Fresh Salsa

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Grilled Chicken: Chicken-and-Black Bean Slaw Wraps

When you've got the grill fired up, toss on a few extra chicken breasts, then save them for a night when you're tempted to call for take-out. Instead, make this Tex-Men veggie-laden wrap packed with packaged coleslaw mix, pinto beans, and Ranch dressing. Bake the wraps for about five minutes to head the ingredients and get the cheese melty, then plate with chips and enjoy.

Recipe: Chicken-and-Black Bean Slaw Wraps

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