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.


Monday: "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