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