Whether you need a use for your produce, grub for your grains, or chow for your chicken, we've got inventive weeknight meals to polish off your leftover ingredients.

By Kelsie Schrader
August 24, 2019

Monday: "Thai It" Chicken Noodles with Lettuce, Chiles and Basil

"Thai It" Chicken Noodles with Lettuce, Chiles and Basil

Need a simple way to use up that rotisserie chicken and soon-to-go-bad produce? Toss it all with noodles and a mix of seasonings and sauce for a Thai take on leftovers. 

Tuesday: Bacon & Egg Fried Rice

bacon egg fried rice
Credit: Photography by Armando Rafael

Turn leftover rice into a fun breakfast-for-dinner dish! This recipe only takes six ingredients and a couple of minutes to toss together. Not in the mood for eggs and bacon? Try one of our other fried rice twists.

Recipe: Try our Bacon & Egg Fried Rice

Wednesday: Lettuce Soup


If you've celebrated Taco Tuesday recently, odds are you've got some romaine to use up. Turn it and some of its green friends—peas, mint, and leeks—into a healthy, tasty soup! And if you need a side, these leftover fried chicken biscuits are a delicious pair. 

Recipe: Try our Lettuce Soup

Thursday: Crispy Gnocchi with Mushrooms & Arugula

crispy gnocchi with mushrooms arugula
Credit: Photography by Bobbi Lin

This use-it-all-up meal takes your leftover gnocchi (or other days-old pasta), mushrooms, arugula, and fresh herbs and transforms them into a pasta-salad hybrid you won't believe only took 30 minutes. 

Friday: Curried Chicken & Carrot Salad Sandwiches

Curried Chicken & Carrot Salad Sandwiches
Credit: Photography by Christopher Testani

Another great way to use leftover rotisserie chicken: sandwiches! This one is anything but basic, with a curry sauce coating the chicken and carrots for an extra flavorful sammy. 

Shopping List

For the "Thai it" chicken noodles with lettuce, chiles & basil: 

  • 1 rotisserie chicken or cooled poached chicken
  • Salt
  • 12 oz. egg tagliatelle or wide rice noodles
  • 3 tbsp. stir-fry oil or canola oil
  • 1 small sweet red pepper-seeded
  • 1 onion or 2 bunches scallions
  • 2 fresno, jalapeno or thai chile peppers
  • 1 1/2 inches ginger root
  • 4 - 5 cloves garlic
  • 2 tbsp. fish sauce or oyster sauce
  • About 3 tbsp. low-sodium soy sauce or liquid amino
  • 1/4- 1/2 cup chicken stock
  • 1/2 pint grape tomatoes
  • 1/2 head iceberg lettuce
  • 1 cup fresh basil leaves
  • 1/2 cup fresh mint
  • Sriracha

For the bacon & egg fried rice: 

  • 2 tbsp. vegetable oil
  • 1 beaten egg
  • 5 slices bacon
  • 2 buttered toast slices
  • 2 cups leftover rice
  • Chopped fresh chives

For the lettuce soup: 

  • 2 leeks
  • 2 tbsp. butter
  • 1 large head romaine
  • 2 cups chicken broth
  • 10 oz. frozen peas
  • 1/2 cup chopped fresh mint
  • Salt and pepper

For the crispy gnocchi with mushrooms & arugula: 

  • 1 tbsp. olive oil, plus more for drizzling
  • 12 oz. sliced mixed mushrooms
  • 2 shallots
  • 2 tsp. each chopped fresh rosemary and fresh sage
  • 3 tbsp. butter
  • 16 oz. refrigerated gnocchi
  • 1 1/2 cups baby arugula
  • Shredded Parmesan

For the curried chicken & carrot salad sandwiches: 

  • 1/4 cup mayonnaise
  • 2 tbsp. EVOO
  • 1/2 shallot, chopped
  • 1 1/2 tsp. caraway seeds
  • 1 1/2 tsp. curry powder
  • 1/2 tsp. fresh lemon juice
  • 1 small clove garlic
  • 3 cups shredded rotisserie chicken
  • 2 cups shredded carrots
  • 4 sandwich rolls
  • 2 tbsp. chopped fresh dill