Yummy, simple frittata

By Lisa Crockett

Leftovers are not exactly the stuff of legend.  What was fantastic last night for dinner, is often just sort of “meh” the next day for lunch.  And more than one encore – that pan of lasagna that was so amazing?  By day four, it’s enough to make you want to go on a hunger strike.  Still, if you play your cards right, leftovers can be an excellent way to turn out wonderful meals in less time and with less work than starting from scratch.  Here are a few tricks of the trade:

Leftover Proteins
Chicken, beef or pork that’s been roasted or grilled is usually better the second time around mixed with a sauce or liquid.  This technique changes up the flavor profile, combats the natural tendency for leftovers to get dry, and “stretches” portions.  Try:

Soup or stew:  Cube leftover roast or brisket and toss in a chopped onion, some balsamic vinegar, a can of tomatoes, beef broth, potatoes and carrots and seasonings (dry onion soup mix works great if you’re in a hurry) and cook in a slow cooker on low until the veggies are tender (usually eight hours or so).

Creamy pasta:  This is wonderful with cubed, cooked pork or chicken.  Cook the pasta of your choice in either water or chicken broth according to package directions.  Drain the pasta then add enough cream to coat the noodles and shredded Parmesan cheese to taste.  Stir in chicken or pork and serve immediately.

Super sandwiches:  Dress up a plain old sandwich by using fresh bread (ciabatta rolls are especially nice).  Place leftover beef or chicken on top, then place thinly sliced Muenster or provolone on top and put the sandwiches under the broiler just until the cheese melts.  Top with sautéed onion.

Leftover Veggies
Salad doesn’t usually hold very well, so only make what you’ll eat right away.  Sautéed or roasted veggies, on the other hand hold up just fine in the fridge, so making extra on purpose is a great strategy for working more of them into your diet.

Omelet, quiche or frittata:  Whisk eggs and then prepare according to your desired method.  Add veggies in nearly any combination.

Veggie olé:  Fold roasted vegetables (potatoes or sweet potatoes are especially good) into a warm tortilla with roasted green chilies, beans, rice and any other toppings you enjoy.

Leftover Noodles and Rice
Noodles and rice are cheap, so it’s tempting to just toss extra, but they make some really tasty day-after eats if you know what to do with them.

Spaghetti pie:  Mix together a cup of cold noodles, a beaten egg (adding eggs as needed for larger quantities of noodles), and a cup of shredded Italian cheese blend (again, increase the cheese for more noodles).  Pan fry the mixture in olive oil as you would a pancake, turning until golden brown and a bit crisp.  Top with seasoned tomato sauce and chopped pepperoni.

Fried rice:  Using cold white rice, heat olive oil in a pan until hot, then add a beaten egg, frozen Asian blend veggies and soy sauce to taste.  Pan fry until rice is golden and all the ingredients are piping hot.