5 Leftover Dinners for Easier Weeknights
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.
Recipe: Try our "Thai It" Chicken Noodles with Lettuce, Chiles & Basil
Tuesday: 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
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
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
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