5 Leftover Dinners for Easier Weeknights

    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.
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    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. 

    Recipe: Try our "Thai It" Chicken Noodles with Lettuce, Chiles & Basil

    Tuesday: Bacon & Egg Fried Rice

    bacon egg fried rice

    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

    lettuce-soup-a35e0bd3

    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

    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

    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. 

    Recipe: Try our Curried Chicken & Carrot Salad Sandwiches

    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