Using Leftover Turkey

One of the best ways to use up holiday turkey is in a warm, savory pot pie. Turkey pot pie is a great way to give leftover turkey new life, adding fresh herbs, veggies, and a creamy sauce. Or add a spoonful of this unusual old-fashioned cranberry orange relish. 

Serve it with dill pickle spears on the side. Or if you’re trying to get your family to eat more vegetables, add a dish of Parmesan Carrots. 
Whether you’re using Thanksgiving leftovers or rotisserie chicken, a pot pie offers a filling, hearty meal the whole family will enjoy.

My Turkey Pot Pie Recipe with Cream of Chicken Soup

This turkey pot pie recipe with cream of chicken soup combines traditional flavors with a touch of convenience. You’ll have a bubbling, golden-brown pie plate ready for dinner in a few simple steps.

Want the printable recipe card? It’s down at the bottom of this post.

Ingredients

Gather your ingredients before you start making this recipe. You’ll need a few easy-to-find ingredients to make this creamy turkey pot pie recipe.

• 1 ½ cups frozen mixed vegetables
• 1 ½ cups leftover white meat turkey (cooked turkey or chicken can be used)
• 1 can low-fat cream of chicken soup (Campbell’s cream works well)
• 1 cup Kodiak buttermilk pancake mix
• 1 egg
• ½ cup 1% milk

How to Make Turkey Pot Pie with Cream of Chicken Soup

This recipe takes about 35 minutes from start to finish, including prep and cooking time. It’s a good addition to your week-after-Thanksgiving meal plan.

1. Preheat your oven to 400 degrees.
2. In a large bowl, combine the frozen veggies, leftover turkey, and cream of chicken soup. Stir until the turkey mixture is evenly coated.
3. Pour the mixture into an ungreased pie plate.
4. whisk together the Kodiak pancake mix, egg, and milk until smooth in a medium bowl.
5. Pour the batter over the turkey mixture and spread evenly with a spatula.
6. Bake for 30 minutes or until the top crust is golden brown.

Safely Storing Leftover Turkey After Holiday Dinners

Properly storing leftover turkey is essential to prevent foodborne illness and maintain freshness. After a big holiday meal, follow these steps to store your turkey safely and extend its shelf life. Use budget-friendly food storage containers that stack and fit your fridge or freezer.

1. Cool Down Quickly: Carve the turkey into smaller pieces within two hours of cooking and refrigerate or freeze it. This helps it cool down quickly and prevents bacteria from growing.
     
2. Use Airtight Containers: Store turkey in airtight containers or freezer bags to keep it fresh longer. If freezing, double-wrap with plastic wrap or foil to prevent freezer burn.
3. Label and Date: Label containers with the storage date to keep track of freshness. Turkey can last in the refrigerator for up to four days and in the freezer for two to six months.
   Following these guidelines ensures your leftover turkey stays safe to eat, ready for recipes like this cozy turkey pot pie.

Substitutions and Alternative Ingredients

This turkey pot pie recipe is versatile, so feel free to make it your own by using different ingredients or substituting based on what you have on hand. Here are a few ideas to switch things up:

1. Cream Soup Variations: Instead of cream of chicken soup, try cream of mushroom soup for a deeper, earthier flavor. Campbell’s cream soups work well, and both options add a creamy sauce to the pot pie filling.
2. Broth and Cream Options: If you’d like a richer filling, add a splash of heavy cream or turkey broth to the mixture. Alternatively, a bit of chicken broth mixed with white wine can bring a nice touch of flavor.
3. Puff Pastry or Homemade Crust: For a flakier, more buttery crust, use puff pastry instead of pancake mix or try a classic homemade pie crust. Store-bought pie crust like Pillsbury works well, too, offering convenience and a reliably flaky texture. I’ve also made the topping with my Grandma’s Old Fashioned Stuffing Recipe. This lets you use up leftovers from two dishes.
4. Different Proteins: No leftover turkey? No problem. Leftover chicken or even rotisserie chicken works beautifully in this pot pie. You could even mix in a bit of cooked tender chicken to add more protein.
5. Extra Veggies and Flavor: Feel free to add green beans, fresh herbs, or black pepper to enhance the flavor. For a more vegetable-forward pot pie, add more mixed vegetables or experiment with your favorite combinations.
   With these substitutions, this easy turkey pot pie recipe can adapt to a variety of ingredients while maintaining its comfort-food appeal. Experiment with these ideas to find your family’s favorite way to enjoy leftover turkey or chicken in a cozy, homemade pot pie.

Turkey Pot Pie FAQs

I get many questions about safely using leftover turkey to make new meals. Here are some of the most frequently asked questions about my leftover turkey pot pie recipe.

Can I use rotisserie chicken instead of turkey?

Yes, rotisserie chicken is a great substitute if you don’t have leftover Thanksgiving turkey. I know this because my husband, Dan, buys rotisserie chickens whenever they’re marked down to 50% off for same-day sales. The flavor pairs well with cream of chicken soup and creates a delicious, tender filling.

How do I store leftover turkey pot pie?

Store leftover pot pie in an airtight container in the refrigerator for up to three days. Reheat in a 350-degree oven or microwave for individual servings.

Can I make this turkey pot pie ahead of time?

Yes, you can assemble the pot pie and cover it with plastic wrap before baking. Keep it in the fridge for up to 24 hours, then bake when ready.

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Turkey Pot Pie with Cream of Chicken Soup

Transform holiday leftovers into a cozy meal with this Turkey Pot Pie Recipe with Cream of Chicken Soup. Easy to make, comforting, and packed with flavor. Perfect for family dinners.

Course Dinner, Main Course

Cuisine American

Keyword turkey pot pie with cream of chicken soup

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Servings 4 servings

Calories 71kcal

Author Sarita Harbour

Cost $10

Equipment

• 1 Pie Dish I used a 9-inch baking pie dish
• 1 Medium Mixing Bowl
• measuring cups
• measuring spoons

Ingredients

• 1 1/2 cup frozen mixed veggies
• 1 1/2 cup leftover white meat turkey
• 1 can low fat cream of chicken soup or another cream soup
• 1 cup Kodiak buttermilk pancake mix
• 1 egg
• 1/2 cup 1% milk

Instructions

• Combine frozen veggies, turkey meat, and soup in a large bowl. Pour mixture into an ungreased 9 or 10 inch pie dish.
• In a medium sized bowl, mix Kodiak pancake mix, egg, and milk with a whisk or fork until blended.
• Pour on top of chicken mixture and evenly spread.
• Bake at 400 degrees for 30 minutes, or until golden brown.
• It's gonna be hot! Let it sit on the counter for five minutes while your kids set the table. Then serve and enjoy.

Nutrition

Serving: 1slice | Calories: 71kcal | Carbohydrates: 8g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 45mg | Sodium: 322mg | Potassium: 401mg | Fiber: 1g | Sugar: 2g | Vitamin A: 364IU | Calcium: 43mg | Iron: 0.2mg

The post Leftover Turkey Pot Pie Recipe with Cream of Chicken Soup appeared first on Recipes From Leftovers.

Why Make No-Knead Cheese Bread

Cheese bread is a filling and frugal addition to any meal; making it at home is easier than you might think. Made in a Dutch oven, this homemade, artisan cheese bread recipe combines simple ingredients to create a soft, cheesy loaf to serve with your favorite Dutch Oven soups or stews.

It’s also a good choice for a hearty lunch sandwich or with our hearty sweet potato and black bean soup. Recently, I’ve been using stale breadcrumbs in my mini meatloaves. Its versatility makes this bread a continuous resident on the list of the latest Tiktok food trends.

How to Make No-Knead Cheese Bread

I’m sharing my basic cheese bread recipe, which is pretty bare bones. Yet one of the best things about this recipe is that you can substitute other cheeses. And it’s also a real kid-pleaser. This recipe, and the one for peanut butter banana muffins are two of my family’s favorites.

Want the printable recipe card? It’s down at the bottom of this post.

Ingredients

This is what you’ll need to get started. Go ahead and add your favorite herbs or spices to make a custom loaf. To make this delicious cheese bread, you will need:

• 3 cups bread flour or purpose flour
• 2 teaspoons salt
• 1/2 teaspoon active dry yeast
• 1 1/2 cups warm water
• 1 1/4 cups shredded sharp cheddar cheese

Optional Cheese Bread Ingredients

• 1/2 cup mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 2 tablespoons olive oil

Directions

Mix Dry Ingredients

In a large mixing bowl, add the bread flour, salt, active dry yeast, garlic powder, and Italian seasoning if you’re using them. Whisk the dry ingredients until thoroughly combined.

Add Wet Ingredients

Pour in the warm water and olive oil if you’re using it. Olive oil usually makes my homemade bread a bit softer and thicker. So, if “filling” is what you’re going for, try it! Stir the mixture until a sticky dough forms.

Add That Cheese

Add the shredded sharp cheddar, mozzarella, and parmesan cheese to the dough if you use it. Mix well.

Let Cheese Bread Dough Rise

Cover the bowl with a clean kitchen towel or plastic wrap. Allow the dough to rest at room temperature for 12-18 hours. The dough should rise and become bubbly. Tip: if you find your first loaf more dense than you like, then next time you make it, let it rise 12 hours the first time, punch it down then let it rise a second time for 6 hours.

Ready to Bake

When ready to bake, place an empty Dutch oven into the oven and preheat to 450°F. Heavily flour a flat surface (like a clean countertop) and shape the dough into a ball.

Bake the Bread

Carefully remove the hot Dutch oven from the oven. Place the dough in the Dutch oven and cover it with the lid. Bake for 30 minutes covered, then remove the lid and bake for an additional 15-20 minutes until the top is golden brown.

Cool and Serve

Now remove the bread from the Dutch oven and let it cool on a wire rack. Slice with a serrated knife and enjoy your homemade cheesy garlic bread.

Substitutions and Additions

As mentioned, this cheese bread recipe is very forgiving. It’s a good recipe for customizing it to your taste. Here are some great ways to modify the ingredients:

Choose Your Cheese

Substitute sharp cheddar with Monterey jack or sharp cheddar for different flavors. And use soft cheese like mozzarella for a gooey texture. Try parmesan for a tangy taste.

Herbs and Spices

Add fresh garlic or minced garlic for a stronger garlic butter flavor. Sprinkle in dried parsley or Italian herbs to enhance the savory profile.

Add-Ins

Mix in garlic powder or Italian seasoning for extra flavor. Add a handful of marinara sauce for a richer taste. Used finely diced fresh or dehydrated onions or sun-dried tomatoes and rosemary. This also makes a very pretty cheese loaf.

Flour Options

Use bread flour for a chewier texture. Select all-purpose flour for a lighter loaf.

Extra Ingredients

Drizzle melted butter over the top before baking for a golden finish. Sprinkle on cinnamon roll spices for a sweet twist. Add some dried cranberries for a festive cheese bread. And by the way, use stale cheese bread as a fun alternative when making homemade stuffing for a holiday side dish.

No-Knead Cheese Bread FAQs

You’re not alone if you have questions about making no-knead cheese bread. Here are some common questions and answers to help you perfect your recipe.

Can I Use a Bread Machine for This Recipe?

Yes, you can use a bread machine to mix the dough. Simply add the dry ingredients first, then the wet ingredients, and let the machine do the work. However, baking in a Dutch oven will give you the best artisan crust.

How Should I Store the Cheese Bread?

Store the cheese bread in an airtight container to keep it fresh. Wrap it in plastic wrap or aluminum foil and kept at room temperature for several days.

What Can I Serve with Cheese Bread?

Cheese bread is a great side dish for pasta nights, soups, or salads. It also makes a perfect appetizer when served with marinara sauce or garlic herb butter. It’s also good a very filling side to my leftover turkey pot pie recipe.

This Easy Homemade Cheese Bread is a Winner

Making no-knead cheese bread at home is a great way to enjoy fresh, soft bread with loads of melted cheese. Whether you’re a bread machine beginner or prefer traditional baking methods, this cheesy bread recipe is a winner.

Customize it with your favorite cheeses and herbs to make it your best bread yet. Next time you plan a meal, try this easy garlic bread recipe and watch it become a favorite at your dinner table.

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Easy Homemade Cheese Bread Recipe

Discover our easy homemade no-knead cheese bread recipe. Create a soft, artisan loaf with melted cheeses, perfect for any meal. Try it today!

Course Side Dish

Cuisine American

Keyword homemade cheese bread recipe

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Resting Time 18 hours hours

Servings 16 slices

Calories 86kcal

Author Sarita Harbour

Cost $5.00

Equipment

• 1 Dutch Oven

Ingredients

• 3 cups flour
• 2 teaspoons salt
• 1/2 teaspoon yeast
• 1 1/2 cups water
• 1 1/4 cups shredded sharp cheddar cheese

Instructions

• Using a large mixing bowl, add in the flour, salt and yeast. Whisk the dry ingredients until fully combined.
• Add in the water and stir, a sticky dough will form . Stir in the cheddar cheese until its fully incorporated into the dough.
• Cover the dough and allow it to rest for 12-18 hours.
• When you are ready to bake your dough, put a dutch oven (empty) into the oven and preheat the oven to 450 degrees F.
• Heavily flour a smooth surface and roll your dough into the flour until it forms a ball.
• When the oven has reached the full temperature, remove the dutch oven and place the bread dough into the dutch oven and cover,
• Allow the bread to bake for 30 mins, after 30 mins remove the lid from the dutch oven and cook for an additional 15-20 minutes until the bread is golden brown.

Video

Nutrition

Serving: 1g | Calories: 86kcal | Carbohydrates: 18g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 292mg | Potassium: 26mg | Fiber: 1g | Sugar: 0.1g | Calcium: 4mg | Iron: 1mg

The post Easy Homemade No-Knead Artisan Cheese Bread Recipe appeared first on Recipes From Leftovers.

How to Cook Swiss Steak on a Stovetop

When you want an easy Swiss steak recipe that doesn’t take up too much time, cooking on the stove top in a large skillet or deep skillet is the way to go. This traditional Swiss steak recipe makes use of simple pantry staples.

To create the ultimate comfort food, you’ll need tomato sauce, diced tomatoes, onion slices, and olive oil. It’s an especially great recipe if you have leftover tomato paste from making spicy pizza sauce, green peppers, or even a small bowl of mashed potatoes you’d like to use up as side dish.

Ingredients

To get started, gather the following ingredients. Many of these are items you already have in your pantry or fridge, and some may even be leftovers from other meals.

• 2 top round steaks or cube steaks, about 2 to 2 ½ pounds (cut of beef, 1 inch thick)
• all-purpose flour (or seasoned flour)
• salt
• black pepper
• olive oil
• a large onion (sweet onion works well), chopped
• garlic, minced
• thyme
• sage
• marjoram or Italian seasoning
• pureed tomatoes (or tomato juice, tomato sauce, or a mix with diced tomatoes)

Optional additions: green bell peppers, golden mushroom soup for extra brown gravy flavor, or leftover vegetables like green beans.

Directions

This skillet meal comes together in just a few steps. It’s a main dish that I find works well with my cheesy potato puffs or my sweet potato rolls.

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat or medium-high heat until hot.
2. In a small bowl, combine flour, salt, and black pepper. Dredge the steak pieces in the flour mixture, or shake them in a large resealable plastic bag for easy cleanup.
3. Place the coated steaks in the hot oil. Brown steak for about 3–4 minutes per side, or until you see a golden crust on the bottom of the pan. Remove and set aside on a serving platter.
4. In the same pan, heat the remaining tablespoon of oil. Sauté onion and garlic for 3–4 minutes until soft and fragrant. Scrape up the browned bits from the bottom of the pan.
5. In another medium bowl, whisk together the tomatoes, herbs, and a little Worcestershire sauce for a deeper tomato flavor.
6. Nestle the steaks back into the skillet on top of the onion slices. Pour the tomato mixture over the steaks.
7. Cover with a lid or aluminum foil and reduce to low heat. Simmer gently for 1 to 1 ½ hours, or until the steak is fork-tender.

This dish is ready to serve hot with your favorite sides. For a full old-fashioned Swiss steak experience, pair it with green beans, mashed potatoes, or egg noodles. For a heartier meal, make a loaf of artisan cheese bread to accompany it.

Why This Is a Great Recipe for Leftovers

Swiss steak is a smart choice when you want to use up ingredients that might otherwise go to waste. Tomato paste, diced tomatoes, or leftover tomato juice from another recipe add the rich tomato flavor you need.

Onion slices or green pepper pieces from a salad can be sautéed into the sauce. Even side dishes like leftover mashed potatoes or green beans become the perfect companions on the serving platter for this hearty dinner.

If you have a little bit of leftover cube steak, ground beef, or even browned steak pieces, you can adapt this recipe. It also works well if you want to try different recipes with tender meats in a Dutch oven, casserole dish, crock pot, or even an Instant Pot under high pressure.

Stovetop Swiss Steak FAQs

Do you have questions about this dish? Here are some of the most common ones. If you don’t see your question here, leave it in the comments and I’ll be glad to help.

What should I serve with Swiss steak?

Swiss steak pairs well with classic comfort food sides. Try homemade dinner rolls for a soft, slightly sweet bread, parmesan carrots for a roasted veggie side, or crispy cheesy potato puffs for something fun and kid-friendly. These options balance the tomato flavor of the sauce, turning your Swiss steak into a hearty dinner spread.

What is the difference between Swiss steak and Salisbury steak?

While both are considered pure comfort food, Swiss steak is made from an inexpensive cut of meat, such as top round steak or cubed steak. The steak gets pounded with a meat mallet or mechanical tenderizer, then simmered slowly in tomato sauce or diced tomatoes.

Salisbury steak, on the other hand, is made from ground beef shaped into serving pieces. It’s usually served with brown gravy instead of tomato flavor.

Can I cook Swiss steak in a slow cooker or Instant Pot instead of on the stove?

Yes, you can adapt this easy Swiss steak recipe for the crock pot, slow cooker, or even the Instant Pot. In the slow cooker, brown the steak first in a frying pan, then transfer it, along with the onion slices and tomato sauce, to the crockpot. Cook on low heat for 6–8 hours until fork tender.

For the Instant Pot, brown the steak on sauté mode. Then cook under high pressure for about 25 minutes with beef broth or tomato juice.

How do I store and reheat leftover Swiss steak?

Once cooled, place leftover steak pieces in an airtight container, cover with tomato sauce, and refrigerate for up to 2 days. To reheat, place in a frying pan or casserole dish, cover with aluminum foil, and warm gently over low heat until heated through. This method keeps the meat tender and prevents drying out.

A Frugal Stovetop Steak

Now that you know how to make Swiss steak, you can turn an inexpensive cut of beef into a flavorful main dish the whole family will enjoy. Whether you serve it with mashed potatoes, egg noodles, or green beans, this hearty dinner is one of those favorite recipes that feels like pure comfort food every time.

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How to Cook Swiss Steak on the Stove

Learn how to make Swiss steak on the stove with this easy skillet recipe. Tender beef simmers in tomato sauce for a hearty dinner using simple leftovers.

Course Dinner

Cuisine American, Canadian

Prep Time 20 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Servings 4 servings

Calories 121kcal

Author Sarita Harbour

Cost $7

Equipment

• measuring spoons
• mixing bowl
• measuring cups

Ingredients

Ingredients:

• 2 1-inch thick top round steak about 2 – 2 ½ pounds worth
• 2 tbsp all-purpose flour
• 1 tsp salt
• ½ tsp black pepper
• 3 tbsp extra virgin olive oil divided
• 1 onion chopped
• 1 clove garlic cloves minced
• 2 tsp dried thyme
• 2 tsp dried sage
• 2 tsp marjoram
• 2 cups pureed tomatoes

Instructions

Directions:

• Place approximately 2 tablespoons worth of olive oil in a large shallow pan. Preheat over medium.
• In a small bowl, combine the flour, salt and pepper and mix to combine.
• Sprinkle the flour mixture over both sides of the steaks and rub into the meat.
• Sear the meat in the preheated oil for about 5 minutes per side or until you see the browning.
• Meanwhile, in another shallow pan with a lid (or wait for the meat to sear if you’re just using one pan), heat another one tablespoon of olive oil. Add the onions and garlic and cook for about 3 minutes or until the onions are soft.
• In a medium bowl, combine the pureed tomatoes, thyme, sage and marjoram. Whisk to combine.
• Once the meat has been seared on both sides, place the steaks over the sauted onions.
• Pour the tomato mixture over the steaks.
• Place the lid on the pan and simmer over low heat for an hour and a half.
• Serve with mashed potatoes, green beans, etc.

Notes

Storage: Steaks can be stored in an airtight container in the fridge for up to 48 hours. Reheat before serving.

 

Nutrition

Serving: 1serving | Calories: 121kcal | Carbohydrates: 6g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 583mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 28IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg

The post How to Cook Swiss Steak on the Stove: Easy Skillet Recipe appeared first on Recipes From Leftovers.

Sweet Potato Bread Roll Recipe

Do you have a large sweet potato or two left over from dinner, or from that sweet potato muffins recipe you tried last week? If so, don’t let them go to waste.

These delicious rolls turn mashed sweet potato into the perfect addition to your Thanksgiving dinner, Sunday supper, or even a special occasion brunch. Made with pantry staples like flour, sugar, butter, and yeast, this recipe offers fluffy rolls that freeze well, reheat easily, and taste better than most store-bought bread rolls.

If you’re looking for more ways to use up extra sweet potatoes, try these sweet potato fajitas or this creamy sweet potato and black bean soup recipe. Both are simple, frugal, and full of flavor.

How to Make Sweet Potato Bread Rolls

Making these rolls is easier than you might think. With a few simple steps, leftover mashed sweet potato becomes smooth dough that bakes into hot rolls ready for your holiday season table or weekday side dish.

Ingredients

You can use mashed sweet potato or sweet potato puree prepared ahead of time. Here’s what you’ll need for this roll recipe.

• sweet potato puree (or mashed sweet potato)
• all-purpose flour or bread flour (plus more if needed)
• warm milk (whole milk works best)
• active dry yeast or instant yeast
• white sugar or brown sugar
• eggs, room temperature
• melted butter
• flaky sea salt (plus extra for topping)

For the egg wash:

• 1 egg
• 2 tablespoons milk

Directions

The first step in this bread recipe is preparing the sweet potato. Once you’ve got that ready, you can mix the wet ingredients and move on to forming a soft dough.

1. Prepare the sweet potato mash: Peel, dice, and boil a large sweet potato until tender. Use a potato masher or food processor to make a smooth puree. Let it cool to room temperature before adding it to the dough.
2. Mix the wet ingredients: In the bowl of a stand mixer or a large mixing bowl, combine the cooled sweet potato, melted butter, sugar, eggs, and salt. Mix on low speed until blended.
3. Add warm liquid: Stir in the warm milk. In a small bowl, mix the yeast with a cup of water to form a yeast mixture if you prefer using active dry yeast. For instant yeast, simply add it directly to the flour.
4. Combine dry and wet ingredients: Add half the flour and yeast to the wet ingredients. Use the dough hook attachment on an electric mixer at medium speed until smooth. Slowly add the rest of the flour, one cup of flour at a time, until the bread dough comes together. Avoid adding too much flour—you want a sticky dough that becomes elastic with kneading.
5. Knead: Transfer dough to a lightly floured surface or keep kneading in the bowl of your stand mixer until you have a smooth ball. Use the windowpane test to check elasticity.
6. First rise: Place the dough in a lightly greased bowl, cover with plastic wrap or a kitchen towel, and leave in a warm place for about 90 minutes, until the risen dough doubles in size.
7. Shape the rolls: Punch down the dough, then use a bench scraper to divide into equal portions. Shape into smooth dough balls and place in a greased baking pan or baking dish lined with parchment.
8. Second rise: Brush lightly with egg wash, cover, and allow another rise time of 40–60 minutes. The dough should nearly double again.
9. Bake: Preheat oven to 375–390°F. Brush the top of the rolls with more egg wash, sprinkle with flaky sea salt, and bake until golden brown, about 20 minutes.
10. Cool: Remove from the preheated oven and place rolls on a wire rack for a few minutes before serving.

These light dinner rolls are delicious warm from the oven with a smear of honey butter or cane syrup. If you love homemade bread recipes, you might also enjoy these condensed milk dinner rolls for a soft, slightly sweet variation.

Sweet Potato Bread Rolls Recipe FAQs

Do you have questions about making sweet potato buns or fluffy rolls at home? Here are the most common ones—if you don’t see yours, leave it in the comments below.

Can I freeze sweet potato bread rolls?

Yes, these sweet potato dinner rolls freeze beautifully. Once cooled, wrap them in aluminum foil or place them in an airtight container. Reheat in a 300°F oven for 5–8 minutes to refresh.

Can I use pumpkin puree instead of sweet potato puree?

Pumpkin puree makes a good substitute if you’re short on sweet potatoes. The texture will be slightly different, but you’ll still get delicious rolls with a soft dough and a hint of natural sweetness.

What meals go best with sweet potato rolls?

Sweet potato rolls are versatile. Serve them alongside Thanksgiving dinner, with a light soup, or as sweet potato buns for sliders. They’re also a great base for cinnamon rolls if you want to use the dough for something sweet.

Sweet Potato Bread Rolls for Fall Meals

These sweet potato bread rolls are a frugal, healthy, and freezer-friendly way to use up leftover sweet potatoes. With simple steps and everyday ingredients, this roll recipe helps you turn holiday extras into fluffy rolls that are a perfect addition to your fall and winter meals.

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Sweet Potato Bread Rolls Recipe

Fluffy sweet potato bread rolls are a frugal, healthy way to use leftover sweet potatoes. Bake golden brown rolls that freeze well and fit every fall meal.

Course Bread

Cuisine American, Canadian

Keyword sweet potato bread rolls

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Rising Time 2 hours hours 30 minutes minutes

Total Time 3 hours hours

Servings 12 servings

Calories 33kcal

Author Sarita Harbour

Cost $5.00

Equipment

• mixing bowl
• measuring spoons
• measuring cup
• cookie sheet
• pastry brush

Ingredients

• 1 cup sweet potato puree or mashed sweet potato
• 5 cups all-purpose flour or bread flour plus more as needed
• 3/4 cup warm milk
• 1/2 tablespoon active dry yeast or instant yeast
• 1/4 cup sugar white or brown sugar
• 2 eggs room temperature
• 1/3 cup melted butter
• 1/2 tablespoon sea salt
• Egg Wash
• 1 egg
• 2 tablespoons milk

Instructions

• Boil, mash, and cool a large sweet potato.
• In a large mixing bowl or the bowl of a stand mixer, combine sweet potato puree, butter, sugar, eggs, and salt.
• Stir in warm milk and yeast mixture (or add instant yeast with flour).
• Add flour gradually, mixing with dough hook attachment until a soft dough forms.
• Knead on a lightly floured work surface until smooth and elastic.
• Place dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for 90 minutes.
• Punch down risen dough, divide, and shape into rolls. Place in greased baking dish.
• Brush with egg wash, cover, and let rise for 40–60 minutes.
• Preheat oven to 375–390°F. Brush tops again with egg wash, sprinkle sea salt, and bake 20 minutes until golden brown.
• Cool slightly on a wire rack before serving.

Notes

Storage Tip: Store in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.

 

 

 

 

Nutrition

Serving: 1serving | Calories: 33kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 307mg | Potassium: 19mg | Sugar: 4g | Vitamin A: 63IU | Calcium: 9mg | Iron: 0.2mg

The post Fluffy Sweet Potato Bread Rolls Recipe appeared first on Recipes From Leftovers.

How to Make This Easy Panko Crusted Chicken Nuggets Recipe

If you’re trying to feed the whole family without spending a fortune, this panko chicken nuggets recipe is a good idea. You can prep and cook it in under 30 minutes using simple ingredients, many of which you likely already have in your kitchen.

The last time I made these, I skipped the panko breadcrumbs altogether and turned slices of my cheesy artisan bread into breadcrumbs. We used those instead and these nuggets were so good.

Ingredients

Directions

Serve your panko-crusted chicken nuggets hot with BBQ sauce, honey mustard sauce, or any of your favorite dipping sauce options. Pair with potato wedges, potato puffs, parmesan carrots, French fries, or a green salad.

Why This Recipe Works for Leftovers

If you’ve got leftover whole chicken, chicken strips, or even chicken tenderloins from a weekend roast, this baked chicken nuggets recipe is a great way to use them up. Just shred or cut them into small chunks and follow the same dredging and frying steps.

This is also a clever way to make use of extra ramen noodles and half-used spice jars. Buying panko bread crumbs or using crushed ramen instead of buying premade frozen chicken nuggets saves money and gives you control over the flavor.

Panko Chicken Nuggets Recipe FAQs

Wondering about cooking tips or ingredient swaps? Here are some of the most common questions readers ask. If yours isn’t listed here, leave it in the comments below.

Can I bake these nuggets instead of frying?

Yes. To make crispy baked chicken tenders with less oil, place your coated nuggets on a wire rack over a large baking sheet. Spray with olive oil spray or cooking spray and bake in a preheated oven at 400°F for 18–22 minutes, flipping halfway. You’ll still get that crispy nuggets texture without deep frying.

Can I make these in an air fryer?

Definitely. Arrange the nuggets in an even layer in your air fryer basket, giving them a little space between each. Air fry at 390°F for 10–12 minutes, flipping once, for golden brown results. Use cooking spray to help crisp them up even more.

How should I store leftovers?

Let leftover nuggets cool, then store them in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven, air fryer, or skillet over medium heat until warmed through and crispy again. For the best healthy chicken nuggets leftovers, skip the microwave to avoid sogginess.

The Best Copycat Panko Chicken Tenders

This panko chicken nuggets recipe delivers tender chicken nuggets with the perfect crunch and bold flavor. Whether it’s your first time making homemade chicken nuggets or you’re looking for new recipes to use up pantry staples, this one’s a winner.

With easy prep, low cost, and family-friendly flavor, these crispy nuggets just might earn a spot in your regular rotation. Check the recipe card next time you need a quick homemade alternative to the fast food restaurant version.

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Homemade Panko Chicken Nuggets Recipe

Try this easy panko chicken nuggets recipe made with real chicken and pantry staples. A budget-friendly way to skip frozen nuggets and enjoy crispy, golden bites.

Course Dinner

Cuisine American

Keyword panko chicken nuggets

Prep Time 30 minutes minutes

Cook Time 5 minutes minutes

Servings 2 servings

Calories 68kcal

Author Sarita Harbour

Cost $5.00

Equipment

• 1 frying pan
• measuring spoons

Ingredients

• 1 package of ramen noodles
• 1 pound of chicken breast.
• 1 egg
• 3 tbsp. flour
• 1 tsp. garlic powder
• 1 tsp. black pepper
• 1 1/2 tsp. paprika
• 1 tsp. salt

Instructions

• Take boneless and skinless chicken breasts and cut them into slices, making sure they are of equal thickness. This will help the nuggets fry evenly and get juicy and perfect in every bite.
• Place the noodles in a ziplock bag. Close the bag. Using a wooden rolling pin, crush the noodles.
• For an irresistible crispy crust, we will create a dipping station. In one shallow bowl, pour the flour seasoned with salt and spices. In another bowl, beat the egg until smooth.
• Now for the fun part. Take a piece of chicken and dip it into the flour so that it is evenly coated. Shake off the excess flour, then dip the chicken in the beaten eggs so it is completely coated. Finally, place the egg-dipped chicken in a bowl of shredded ramen noodles, pressing lightly to make the breading stick to the chicken. Repeat this process with the remaining chicken pieces until they are all nicely coated with the ramen noodle breading.
• In a deep saute pan or skillet, heat vegetable oil over medium-high heat. There should be enough oil to partially cover the cutlets. Once the oil is hot and shiny, carefully add the oil-covered chicken cutlets in batches, being careful not to overcrowd the pan. Fry the cutlets for 3-4 minutes on each side or until golden brown and crispy. Using a spoon, transfer the finished nuggets to a plate lined with paper towels to drain excess oil.

Video

Notes

Your homemade panko chicken nuggets are ready to eat. Arrange them on a serving platter along with your favorite dipping sauces like sweet chili, barbecue, or honey mustard.

 

 

 

 

 

 

 

 

 

Nutrition

Serving: 2g | Calories: 68kcal | Carbohydrates: 11g | Protein: 3g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.5g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 496mg | Potassium: 100mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 977IU | Vitamin C: 0.03mg | Calcium: 19mg | Iron: 1mg

The post Homemade Panko Chicken Nuggets Recipe appeared first on Recipes From Leftovers.

Inexpensive and So Delicious

At our house, Friday nights are often pizza nights. Sometimes we go all in and make a full meal with homemade pizza dough, lots of cheese, and our favorite toppings. 

Other times, I grab a pre-made crust or leftover naan and whip up a quick pizza using this zesty homemade pizza sauce. It’s a great recipe that uses basic ingredients, and many of them are leftovers. Plus, it freezes well in a freezer bag or small 4-ounce mason jar for future meals.

How to Make This Zesty Pizza Sauce

This sauce is thick, rich, and loaded with flavor thanks to pantry staples and leftover odds and ends from other recipes. Whether you use canned tomatoes, tomato paste, or the last of your fresh tomatoes, it’s a great way to use what you already have on hand.

Ingredients

Here’s what you’ll need to make a large batch of zesty pizza sauce. If you’re making a double batch to freeze, just double everything.

Many of these are common pantry ingredients or can be leftover from other pizza recipes. If you really want to get your meal prep in hand, make it alongside a batch of homemade sugar-free spaghetti sauce and fill that freezer!

• 2 cups tomato puree (use crushed tomatoes, canned tomatoes, or fresh tomatoes)
  
• 2 tablespoons tomato paste
  
• 2 tablespoons extra virgin olive oil
  
• 2 teaspoons fresh basil, chopped (or sub with dried if needed)
  
• ½ teaspoon dried oregano
  
• 1 teaspoon garlic powder or granules
  
• 1 teaspoon onion powder or onion flakes
  
• ½ teaspoon dried thyme
  
• ½ teaspoon fennel seed, crushed
  
• ½ teaspoon sugar (more or less to taste)
  
• 1 teaspoon salt (adjust to personal preference)
  
• ¼ teaspoon black pepper
  
• ¼ teaspoon red pepper flakes
  

Optional additions if you like a next-level kick:

• A small squeeze of anchovy paste
  
• A sprinkle of fresh oregano or Parmesan cheese at the end
  

Directions

This is a quick stovetop sauce you can make in a single medium saucepan. It only takes about 30 minutes from start to finish, and you’ll have a zesty red sauce ready to go for your next pizza night.

Start by combining all ingredients in a medium saucepan over medium-low heat. Stir well and bring to a simmer, then reduce the heat to medium-low and continue cooking uncovered for 25 to 30 minutes, stirring occasionally. The longer it simmers, the more those spices blend into a deeply rich sauce.

Once it’s thickened to your liking, remove from the heat. If you prefer a smoother sauce (especially for thin crusts or small pizzas), blend it with an immersion blender or food processor. I often leave mine a little chunky when I’m using it with lots of vegetable toppings or on doughy pizza bases.

Let it cool before using on large unbaked pizza dough or storing in an airtight container in the fridge. I like to freeze it in portions using a freezer bag or small glass jars for easy use with my sourdough pizza dough recipe.

Spicy Pizza Sauce FAQs

Have questions about making your own pizza sauce? You’re not alone. I get a lot of questions about this recipe, so I’ve answered the most common ones here. If yours isn’t listed, leave it in the comments and I’ll do my best to help.

What’s the best tomato base to use?

I use whatever I have on hand. If it’s canning season, I’ll use fresh tomato sauce made from pounds of tomatoes, including San Marzanos from the garden. Other times, I rely on canned tomatoes or crushed tomatoes. The important thing is to use a tomato base that simmers into a thick, rich sauce. Tomato paste adds body, so don’t skip it—it really helps make the best sauces.

Can I freeze this zesty pizza sauce?

Absolutely. I almost always make a large batch or double batch and freeze extra sauce. Let the sauce cool completely, then pour it into a labeled freezer bag, removing as much air as possible. Lay it flat to freeze for easier storage. You can also use an airtight container or mason jar, just leave a little space for expansion.

Can I make this sauce less spicy?

Yes. The red pepper flakes and black pepper give this sauce its zesty edge, but you can easily scale them back. Leave them out entirely if you want a basic homemade sauce that’s more mild, especially good for kids or “purple” pizzas loaded with veggie toppings like red cabbage, eggplant or beets. Add more sugar or Parmesan cheese at the end for balance if you reduce the heat.

What are some good ways to use leftover pizza sauce?

This sauce isn’t just for pizza night. Use leftover sauce as a dipping sauce for mozzarella sticks, garlic bread, cheesy bread or calzones. It’s also a great choice for pasta sauce in a pinch, on potato puffs, or as a base layer for lasagna. If you make your own pizza sauce, you’ll always have options ready for quick dinners.

Make Your Own Pizza and Save

This zesty pizza sauce recipe is a favorite in our kitchen for good reason. It’s full of flavor, easy to adjust based on personal preference, and a smart way to use leftover tomato products and fresh herbs. Whether you’re making small pizzas for lunch, freezing a batch for future dinners, or trying to impress on pizza night, this easy homemade pizza sauce recipe is the best choice. Make it once and you’ll never go back to store-bought.

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Easy Homemade Zesty Pizza Sauce Recipe

Whip up this zesty pizza sauce recipe with pantry staples and leftovers. Bold, rich, and freezer-friendly—perfect for homemade pizza nights or dipping sauce.

Course Dinner

Cuisine Italian

Keyword zesty pizza sauce recipe

Prep Time 40 minutes minutes

Cook Time 30 minutes minutes

Servings 2 cups

Calories 144kcal

Author Sarita Harbour

Cost $5.00

Equipment

• mixing bowl
• saucepan
• measuring spoons

Ingredients

• 2 cups tomatoes puree
• 2 tbsp tomato paste
• 1 tsp garlic granules/powder
• 2 tbsp extra virgin olive oil
• 2 tsp fresh basil chopped
• ½ tsp dried oregano
• 1 tsp onion flakes/powder
• ½ tsp dried thyme
• ½ tsp fennel seed crushed
• ½ teaspoon sugar more or less to taste
• 1 tsp salt more or less to taste
• ¼ teaspoon pepper
• ¼ teaspoon red pepper flakes

Instructions

• In a saucepan combine all of the ingredients.
• Simmer for a few minutes, then reduce heat to low and stir.
• You’ll need to cook it for about 25-30 minutes until it’s thick, luxurious, and deeply flavored.

Video

Notes

This freezes well in jars or sandwich bags. Adjust the seasoning to suit your family’s taste.

 

 

 

 

 

 

 

 

Nutrition

Serving: 16g | Calories: 144kcal | Carbohydrates: 5g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 132mg | Potassium: 191mg | Fiber: 1g | Sugar: 2g | Vitamin A: 329IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 1mg

The post Easy Homemade Zesty Pizza Sauce Recipe appeared first on Recipes From Leftovers.

How to Make This Mexican Chicken Salad Recipe

This Mexican chicken salad recipe is a tasty twist on the traditional avocado chicken salad recipe, and a nice change from my chicken kale salad. With just a handful of ingredients and no cooking required, it’s a quick meal ready in minutes and full of flavor.

Ingredients

Here’s what you’ll need to make this Mexican chicken salad recipe. It’s a great way to clear out your fridge.

• cooked chicken breast, leftover rotisserie chicken, or canned chicken, shredded or chopped
• 1 ripe avocado (or two small avocados), mashed
• cherry tomatoes, halved (optional)
• chopped fresh cilantro (or parsley)
• plain Greek yogurt or plain yogurt
• Juice of 1 lime
• teaspoon garlic powder
• teaspoon smoked paprika or chili powder
• teaspoon cumin (optional)
• Salt and black pepper to taste
• Optional: diced cucumber, red onion, green onion or jalapeño for crunch and kick

Directions

This salad comes together in just a few steps, making it a perfect easy lunch recipe. It’s a creative way to serve leftover chicken on busy weekdays.

1. In a large bowl, mix the shredded chicken, mashed avocado, tomatoes, and fresh cilantro.
2. In a small bowl, stir together the Greek yogurt, lime juice, and seasonings. For more tang, stir in a splash of jalapeño brine or even a teaspoon of yellow mustard.
3. Pour the yogurt mixture over the chicken and gently fold until everything is well coated.
4. Taste and adjust seasoning. Serve at room temperature or chilled.

For added crunch and fiber, serve it with a scoop of Mexican street corn, wrapped in tostada shells, or on top of iceberg lettuce.

Need more leftover meal ideas with a Mexican spin? Try my leftover taco meat pasta dish or these Mexican tortilla rollups. Both recipes are delicious ways to stretch leftovers into something new.

Why This is One of My Favorite Summer Salads

I’ve been making some version of this easy ensalada de pollo for years, especially during those hot days when no one feels like cooking. It’s one of my favorite ways to use leftover rotisserie chicken or canned chicken in the summer.

I often throw it together for my girls when we’ve spent the afternoon outside or after a busy homeschool morning. We’ve enjoyed it at the picnic table with saltine crackers, wrapped in tortillas, or scooped up with tortilla chips.

This creamy salad is loaded with fresh vegetables, protein from chicken breast or chicken thighs, and a creamy sauce made with lime juice, plain Greek yogurt, and seasonings. It’s fast, flexible, and ideal for easy meal prep on any day of the week.

FAQs

Got questions about this Mexican chicken salad recipe? Here are the most common ones I get. If you don’t see your question here, leave it in the comments below and I’ll try to help.

Can I make this recipe ahead of time?

Yes, but it’s best eaten fresh. If you’re planning to prep it in advance, mix everything except the avocado and add that just before serving to avoid browning.

What kind of chicken works best?

This recipe is flexible. I’ve made it with everything from leftover chicken to Instant Pot shredded chicken to grilled chicken thighs. Just avoid anything with a strong sauce already on it.

How do I store leftovers?

Store any remaining salad in an airtight container in the fridge for up to one day. The avocado might darken slightly, but the flavor still holds up well.

This Mexican chicken salad recipe is the kind of easy recipe I love having on hand for summer lunches. With a short prep time, it’s great for turning leftover ingredients like black beans, green beans, and chicken breasts into a cooling, crave-worthy salad that’s full of protein and color.

Whether you’re serving it with saltines, tucked into wraps, or over crisp greens, it’s one of those dishes that never sticks around long. See more frugal summer salad favorites right here.

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High Protein Chicken Salad

Make this Mexican chicken salad recipe for a quick, flavorful lunch. A perfect way to use leftover chicken, fresh veggies, and a creamy lime dressing.

Course Dinner

Cuisine Mexican

Keyword high protein chicken salad

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Servings 3

Calories 172kcal

Author Sarita Harbour

Cost $5.00

Equipment

• 1 mixing bowl
• 1 measuring spoons

Ingredients

• 2 cups cooked chicken shredded or chopped
• 1 large ripe avocado or two small ones, mashed
• 1/2 cup cherry tomatoes halved (optional)
• 1/4 cup chopped fresh cilantro or parsley
• 3 tablespoons plain Greek yogurt
• Juice of 1 lime
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika or chili powder
• 1/4 teaspoon cumin optional for warmth
• Salt and black pepper to taste
• Optional: diced cucumber or jalapeño for crunch or
• heat

Instructions

• In a large bowl, mix the chicken, avocado,
• tomatoes, and herbs.
• In a small bowl, stir together the Greek yogurt,
• lime juice, and all the seasonings.
• Add the yogurt mixture to the salad and gently
• fold everything together.
• Adjust seasoning to taste and serve however you
• like — over greens, in a wrap, or on toast.

Notes

 

 

 

 

Nutrition

Serving: 1g | Calories: 172kcal | Carbohydrates: 2g | Protein: 25g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 71mg | Sodium: 79mg | Potassium: 298mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 162IU | Vitamin C: 6mg | Calcium: 33mg | Iron: 1mg

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The post Best Easy Mexican Chicken Salad Recipe appeared first on Recipes From Leftovers.

How to Make General Tso Chicken

This Chinese takeout classic is easy to make at home with simple pantry staples. You’ll get crispy, golden-brown chicken tossed in a sweet and tangy sauce with just the right amount of spice.

Ingredients

Here’s what you’ll need to make this General Tso’s chicken recipe at home. Don’t let the long ingredient list scare you!

For the Chicken:

• 2 boneless chicken breasts, cut into bite-sized pieces
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 egg, beaten
• 1/2 cup corn starch + 1 tablespoon
• Oil for frying (vegetable oil, peanut oil, or avocado oil)

For the Sauce:

• 3-4 dried red chili peppers
• 1 tablespoon minced garlic
• 1/2 tablespoon minced fresh ginger
• 2 tablespoons dark soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon honey
• 2 tablespoons rice vinegar or rice wine vinegar
• 1 tablespoon hoisin sauce
• 1/2 cup chicken broth or chicken stock
• 2 teaspoons red pepper flakes (optional)
• 2 tablespoons water
• 1 tablespoon cornstarch

Garnish:

• Chopped green onions
• Sesame seeds

Directions

Making General Tso Chicken at home is simple with these step-by-step instructions. You’ll need a large skillet or wok to ensure the cooking process goes smoothly.

1. Prepare the Chicken: In a medium bowl, mix chicken pieces with salt, black pepper, and cornstarch until evenly coated.
2. Fry the Chicken: Heat oil (I like sesame oil) in a large skillet over medium-high heat. Fry the coated chicken in batches, ensuring each piece is crispy and golden brown. Set aside on paper towels to drain excess oil.
3. Make the Sauce: In the same pan, heat a little oil and sauté garlic, ginger, and dried red chilies until fragrant. Add soy sauce, brown sugar, honey, rice vinegar, hoisin sauce, and chicken broth, allowing it to simmer for a few minutes.
4. Thicken the Sauce: Mix cornstarch with a little water in a small bowl, then stir into the sauce. Cook until the sauce thickens into a sticky sauce.
5. Combine the Chicken and Sauce: Return the crispy chicken pieces to the pan, tossing to coat in the savory sauce.
6. Garnish and Serve: Sprinkle with sesame seeds and green onions. Serve hot with white rice, lo mein noodles, or chow mein.

This homemade General Tso’s Chicken recipe is a great way to enjoy Chinese restaurant flavors at home. Next time you have leftover chicken or pantry staples like hoisin sauce and rice vinegar, try making this delicious dish instead of ordering Chinese takeout.

General Tso Chicken FAQs

Have questions about making General Tso Chicken? Here are some of the most common ones. If you don’t see your question here, leave it in the comments below.

Can I use boneless chicken thighs instead of chicken breast?

Yes, boneless chicken thighs work well in this recipe. They offer a juicier texture and richer flavor compared to chicken breast. Just be sure to cut them into even pieces for consistent cooking. I’ve actually also made this with leftover rotisserie chicken.

How do I store and reheat leftovers?

To store leftovers, place the chicken in an airtight container and refrigerate for up to 3-4 days. For longer storage, freeze in a sealed bag for up to 3 months. To reheat General Tso chicken, warm it in a large skillet over medium heat with a little sesame oil to maintain crispiness. I find it just gets too soggy if I try to reheat it in the microwave.

Can I make General Tso’s chicken in an air fryer?

Yes, you can air fry the chicken instead of deep frying. Coat the chicken as directed, then place it in a single layer in the air fryer basket. Cook at 375°F for 10-12 minutes, shaking halfway through, until crispy.

Is Orange Chicken the Same as General Tso’s Chicken?

No, orange chicken and General Tso’s chicken are similar but not the same. While both are crispy, deep-fried chicken dishes coated in a sticky sauce, orange chicken has a sweet, citrusy flavor from orange juice and zest. On the other hand, General Tso’s chicken has a more savory sauce with a balance of sweet, tangy, and spicy flavors, often including hoisin sauce, rice vinegar, and chili flakes.

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How to Make General Tso Chicken – Best Home Recipe

This easy and frugal General Tso chicken recipe is a great way to use up leftover chicken pieces. Serve it for lunch or dinner, or freeze it for later.

Course Dinner

Cuisine Chinese

Keyword General Tso chicken recipe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4 people

Calories 40kcal

Author Sarita Harbour

Cost $7

Equipment

• measuring spoons
• measuring cup
• mixing bowl
• mixing bowls
• frying pan

Ingredients

• 2 boneless chicken breasts cut into bite size pieces
• 3-4 dried red chillies
• 1 tablespoon minced garlic
• ½ tablespoon minced ginger
• 1 teaspoon black pepper powder
• 1 teaspoon salt
• 1 egg beaten
• 1/2 cup corn-starch +1 tablespoon
• ½ cup water +2 tablespoon
• Oil for frying +1 tablespoon
• 2 tablespoon dark soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon honey
• 2 tablespoon rice vinegar
• 1 tablespoon hoisin sauce
• 2 teaspoon red pepper flakes optional

GARNISH:

• Chopped spring onions
• Sesame seeds

Instructions

INSTRUCTIONS:

• In a mixing bowl, combine the chicken pieces with salt, black pepper powder, and corn starch until the chicken is evenly coated.
• Heat oil in a pan over medium flame. Fry the coated chicken pieces until they turn crisp, golden, and evenly cooked. Transfer the fried chicken onto a plate and set aside.
• In the same pan, heat 1 tablespoon of oil. Add minced garlic, ginger, and dried red chillies. Sauté for a few seconds until the garlic becomes fragrant.
• Stir in soy sauce, honey, brown sugar, rice vinegar, hoisin sauce, and ½ cup water. Allow the mixture to bubble for a few seconds.
• Add the fried chicken pieces to the sauce. Mix well and sauté on high flame for 1 minute.
• Combine 1 tablespoon of corn starch with 2 tablespoons of water to make a slurry. Stir the corn starch mixture into the sauce and let it simmer for 2 minutes until the sauce thickens to your desired consistency.
• Sprinkle chilli flakes over the chicken and toss to coat properly.
• Garnish the dish with chopped spring onions and sesame seeds. Serve hot with your choice of rice.

Notes

How to Store General Tso Chicken

This recipe stores well in the fridge or the freezer. It’s a great make-ahead meal.

Store your General Tso Chicken in the Fridge

Let the chicken cool down to room temperature after cooking. This prevents condensation from forming inside the storage container, which could lead to sogginess.

Spoon the cooled General Tso Chicken into an airtight container or a sealed plastic bag. Ensure there are no air pockets to maintain freshness.

Place the sealed container of General Tso Chicken in the refrigerator within 2 hours of cooking. General Tso Chicken can be safely stored in the refrigerator for 3 to 4 days. 

To Freeze General Tso Chicken Recipe for Later

Follow the same steps to cool down the General Tso Chicken after cooking. Then transfer the cooled chicken into a freezer-safe container or a heavy-duty freezer bag, and remove all excess air to help prevent freezer burn. Label the container with the date of freezing to keep track of its freshness.

Store your General Tso Chicken  in the freezer for two to three months. However, it tastes best if you eat it within the first month.

 

 

 

Nutrition

Serving: 1g | Calories: 40kcal | Carbohydrates: 10g | Protein: 0.3g | Fat: 0.3g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 0.1mg | Sodium: 664mg | Potassium: 31mg | Fiber: 0.5g | Sugar: 8g | Vitamin A: 297IU | Vitamin C: 0.05mg | Calcium: 8mg | Iron: 0.3mg

The post How to Make General Tso Chicken – Best Home Recipe appeared first on Recipes From Leftovers.

How to Make Potato Puffs

Does your family love mashed potatoes? Mine sure does. We eat a ton of potatoes.

This easy potato puff recipe turns basic leftover mashed potatoes into crispy, golden brown bites. The recipe comes together quickly with simple ingredients, and it’s an excellent way to use up leftover mashed potatoes from the night before.

Ingredients

Here’s what you’ll need to make this recipe. It’s one of the most economical and tasty comfort food recipes I’ve made.

• 3 cups leftover mashed potatoes
• 2 eggs, whisked
• 2 tablespoons chives or green onions, finely chopped
• 1 ½ cups cheddar cheese, shredded
• ½ teaspoon salt
• Dash of black pepper
• 1 cup seasoned bread crumbs (or plain bread crumbs with your favorite seasonings)
• 2 additional eggs, whisked for coating
• Cooking spray or parchment paper for the baking sheet
• Optional for dipping: BBQ sauce, ranch dressing, or sour cream

Directions

Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly grease it to prevent sticking.

Combine the leftover mashed potatoes, whisked eggs, green onions, cheddar cheese, salt, and black pepper in a large mixing bowl. Stir until the potato mixture is well blended.

Using a cookie scoop or spoon, form the mixture into 1-inch balls. Place them on the prepared baking sheet.

In a small bowl, whisk the remaining two eggs. In another bowl, add the seasoned bread crumbs. Dip each potato ball into the egg mixture, then roll it in the bread crumbs until evenly coated. Place them back onto the baking sheet.

Bake for 12-15 minutes or until golden brown. Serve hot with your favorite dipping sauce.

Substitutions and Alternate Ingredients

If you don’t have all the ingredients on hand, there are plenty of ways to adapt this recipe.

• Cheese Options: Swap out cheddar cheese for parmesan cheese, mozzarella, or even pepper jack for a bit of heat.
• Breadcrumbs: Use panko breadcrumbs for an extra crispy texture, or try crushed crackers as an alternative.
• Egg-Free Option: If you need an egg-free version, use a small amount of sour cream to bind the potato mixture.
• Air Fryer Method: Instead of baking, cook the potato puffs in an air fryer at 375°F for 10-12 minutes, flipping halfway through.
• Spicy Potato Filling: Add diced jalapeños or red pepper flakes for loaded potato puffs with extra spice.

I’ve also added chopped green pepper, minced mushrooms, and teeny-tiny pieces of red pepper. It makes a colorful potato puff!

What to Serve with Potato Puffs

These crispy potato puffs make a versatile side dish or snack. I like them as a side with my mini meatloaf recipe. Here are some other great pairings.

• Dipping Sauces: BBQ sauce, ranch dressing, or sour cream add extra flavor.
• Main Courses: Serve alongside grilled chicken, steak, or a homemade cheeseburger for a nice change from regular sides.
• Soup and Salad: Pair with a bowl of carrot and red lentil soup or a fresh green salad for a light meal.
• Breakfast Option: Try them with my egg bites, scrambled eggs and bacon bits for a delicious brunch idea.

Tip: Although potatoes usually have the reputation of being one of the less expensive vegetables, we grow as many of our own as we can. You’ll find potatoes easy to grow indoors and out.

Potato Puff Recipe FAQs

Do you have questions about this easy recipe for potato puffs? Below are some of the most common ones. If your question isn’t listed, leave it in the comments!

Can I make potato puffs in advance?

Yes! Prepare the potato puffs, place them on a baking sheet, and refrigerate them for up to 24 hours before baking. Store leftovers in an airtight container and reheat them in a toaster oven for crispiness.

Can I fry these instead of baking?

Absolutely! Heat hot oil in a deep fryer to 350°F and fry the potato puffs until golden brown, about 3-4 minutes. Drain on paper towels before serving.

Can I use puff pastry sheets instead?

Yes, you can wrap the potato mixture in puff pastry sheets to make aloo puffs, which is another wonderful recipe idea for everyday meals or even holiday gatherings.

This potato puff recipe is a creative way to use leftovers while making something delicious. Whether you enjoy them as a side dish or a snack, they’re a great way to transform leftover potatoes into a crispy, cheesy treat.

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Cheesy Potato Puff Recipe from Leftover Mashed Potatoes

Turn leftover mashed potatoes into crispy, golden brown bites with this cheesy potato puff recipe. A perfect way to enjoy a delicious side dish or snack.

Course Side Dish

Cuisine American

Keyword cheesy potato puff recipe

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 16 servings

Calories 59kcal

Author Sarita Harbour

Cost $5.00

Equipment

• 1 mixing bowl
• 1 measuring spoons

Ingredients

• 3 cups left over mashed potatoes
• 2 eggs whisked
• 2 Tablespoons chives or green onions
• 1 ½ cups cheddar cheese
• ½ teaspoon salt
• Dash of pepper
• 2 eggs whisked
• 1 cup seasoned bread crumbs or plain bread crumbs with your favorite seasonings

Instructions

• Preheat oven to 400 degrees
• In a large mixing bowl, combine mashed potatoes, whisked eggs, chives or green onions, cheese, salt and pepper.
• Using a cookie scoop, form round balls with the potato mixture. Add formed balls to a parchment lined baking sheet.
• Add 2 eggs to a small bowl and whisk.
• Add seasoned bread crumbs to another small bowl.
• Dip each potato ball into the egg mix, then into the bread crumbs and return to the baking sheet.
• Bake 12-15 min or until golden brown.
• Serve immediately with your favorite sauce.

Notes

Optional item for dipping: BBQ sauce, Ranch Dressing

Nutrition

Serving: 4piece | Calories: 59kcal | Carbohydrates: 0.3g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 52mg | Sodium: 158mg | Potassium: 23mg | Sugar: 0.1g | Vitamin A: 166IU | Calcium: 81mg | Iron: 0.2mg

The post Cheesy Potato Puff Recipe from Leftover Mashed Potatoes appeared first on Recipes From Leftovers.

How to Make Mini Loaves on a Sheet Pan

Making mini meatloaves on a baking sheet is an easy way to cook multiple servings at once while keeping the cooking time short. The small size ensures even cooking, making it the best way to enjoy meatloaf quickly.

I also love this recipe for mini meatloaves because it’s a great make-ahead meal and a good option for cooking with kids.

We made these together when my girls were just 10 and 13 years old, and we had so much fun. It’s also easier to get kids to eat their dinner when they’ve had a hand in creating it.

Ingredients

This is a very versatile recipe, but I’ll start with the basics we used the first time. To make these delicious mini loaves, you’ll need:

• 1 cup cheddar cheese, shredded
• 3/4 cup whole milk
• 1/2 cup small onion, peeled and finely chopped
• 1/2 cup quick oats
• 1 egg
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pound lean ground beef (or substitute with ground turkey, ground chicken, or ground pork)
• 2/3 cup ketchup (or tomato sauce for a different flavor)
• 1/2 cup brown sugar, packed
• 1 tablespoon yellow mustard

Directions

This easy recipe comes together in a few simple steps. Preheat your oven to 350°F and prepare a large baking sheet with cooking spray or parchment paper for easy cleanup.

1. Combine the cheddar cheese, whole milk, small onion, quick oats, egg, salt, and black pepper in a large mixing bowl.
2. Add the lean ground beef (or other ground meat) and mix until fully incorporated.
3. Shape the meat mixture into eight small balls or loaves (whichever you prefer) and place them on the prepared baking sheet.
4. Mix the ketchup, brown sugar, and mustard in a small bowl. Spoon the sauce over the mini loaves, covering the tops and sides.
5. Bake at 350°F for 25-30 minutes, or until the internal temperature reaches 160°F when checked with a meat thermometer.
6. Serve hot and enjoy.

What to Serve with this Mini Meatloaf Recipe

These mini meatloaves make a great sheet pan dinner, but adding side dishes completes the meal. Here are a few ideas.

• Vegetables: Green beans, roasted sweet potatoes, or parmesan carrots
• Starches: Mashed potatoes, condensed milk dinner rolls, or rice
• Appetizers: A fresh salad, deviled eggs, or stuffed mushrooms
• Dessert: Apple crisp, Nutella bars, or a fruit salad

If you want to make it a traditional meal, choose a vintage dessert recipe. In the spring and summer, we love strawberry blackberry crisp to use up our leftover berries.

Making This a Freezer Meal

This mini meatloaf recipe is perfect for meal prepping and freezer cooking. Use these tips to make a double batch and store extras.

1. Prepare the meatloaf mixture and shape it into mini loaves.
2. Place them on a baking sheet lined with parchment paper and freeze for 1-2 hours until firm.
3. Transfer to an airtight container or wrap individually with plastic wrap.
4. When ready to cook, thaw in the refrigerator overnight, bake as directed, or bake from frozen at 350°F for 10-15 minutes.

Possible Substitutions and Additions

This recipe is a perfect choice when meal planning to use up leftovers and reduce food waste. Here are some easy substitutions and additions:

Meat Substitutions

• Ground Turkey or Chicken: A leaner option that works well with this recipe.
• Ground Pork or Ground Chuck: Adds extra richness and flavor.
• Leftover Cooked Meat: Finely chop leftover roast beef, shredded chicken, or pork and mix with a small amount of breadcrumbs to create a meatloaf mixture.

Binder Alternatives

• Breadcrumbs: Use Italian breadcrumbs, quick oats, or crushed crackers. Or use breadcrumbs from my cheesy bread recipe for a flavor boost.
• Cooked Rice or Quinoa: Great for adding texture while using up pantry staples.
• Mashed Potatoes or Sweet Potatoes: Add a scoop of leftover mashed potatoes as a creative way to bind the mixture and add moisture.

Flavor Enhancements

• Cheese: Swap cheddar cheese with parmesan cheese, mozzarella, or pepper jack for a different taste.
• Sauce Alternatives: Instead of ketchup, try barbecue sauce, tomato sauce, or a mixture of apple cider vinegar and brown sugar.
• Seasonings: Add garlic powder, onion powder, Italian seasoning, or fresh herbs like parsley and thyme.

Vegetable Additions

• Finely Chopped Carrots, Zucchini, or Bell Peppers: Adds extra nutrients and flavor.
• Leftover Cooked Vegetables: Dice leftover roasted veggies and mix them into the meat mixture.
• Spinach or Kale: Chop and mix into the meatloaf mixture for extra greens.

These simple swaps and additions make this an easy recipe to adapt based on what you have on hand, reducing waste while still making a delicious meal.

Mini Meatloaf Recipe FAQs

Do you have questions about this recipe? Below are some of the most common ones. If you don’t see yours, leave a comment and ask!

Can I use a muffin tin instead of a baking sheet?

Yes, you can use a muffin pan to make easy mini meatloaf muffins. Just divide the meat mixture evenly into muffin cups and adjust the cooking time to about 20-25 minutes. This method helps create the perfect size portions and makes cleanup easier.

How do I store leftovers?

Store leftover mini meatloaves in an airtight container in the refrigerator for up to 4 days. Reheat in a medium skillet over medium heat or in the microwave. You can also freeze cooked mini loaves for up to 3 months.

What’s the best way to reheat mini meatloaves?

To maintain the best flavor and texture, reheat leftovers in the oven at 325°F for 10-15 minutes. You can also warm them in a covered skillet with a little olive oil or chicken stock to keep them from drying out.

This easy way to make a miniature version of a favorite meatloaf recipe is perfect for feeding the entire family or preparing healthy lunches for the next day. Try making a double batch and freezing extras for a quick and delicious meal whenever you need it.

Print

Easy Sheet Pan Mini Meatloaf Recipe

Need a quick and easy dinner? Try this mini meatloaf recipe on a sheet pan. Perfect for busy nights, meal prepping, and using up leftovers for a delicious, no-fuss meal the whole family will love.

Course Dinner

Cuisine American

Keyword mini meatloaf recipe, mini meatloaves

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 8 servings

Calories 254kcal

Author Sarita Harbour

Cost $10

Ingredients

• 1 cup cheddar cheese shredded
• ¾ cup milk
• ½ cup onion peeled and very finely chopped
• ½ cup quick oats
• 1 egg
• ½ teaspoon salt
• ½ teaspoon pepper
• 1- pound lean ground beef
• 2/3 cup ketchup
• ½ cup brown sugar packed
• 1 tablespoon yellow mustard

Instructions

• Preheat the oven to 350F. Grease a large baking sheet with non-stick cooking spray; set aside.
• In a large mixing bowl, combine the cheddar cheese, milk, onion, quick oats, egg, salt, and pepper. Add the ground beef and mix in very well.
• Form the meat mixture into 8 small loaves and place on the prepared baking sheet.
• In a small bowl, combine the ketchup, brown sugar, and mustard. Spoon the sauce over the meatloaves, covering the whole top and sides with the sauce.
• Bake the meatloaves at 350F for 25-30 minutes, or until the center is no longer pink and the internal temperature reaches 160F.
• Serve the meatloaves hot.

Notes

Recipe notes:
For easy cleanup, the baking sheet can be lined with aluminum foil.
To make the sauce spicy, add cayenne pepper.
For a low-sugar version, use low sugar ketchup and a brown sugar version of a sugar substitute.

Nutrition

Serving: 1g | Calories: 254kcal | Carbohydrates: 25g | Protein: 18g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 72mg | Sodium: 498mg | Potassium: 361mg | Fiber: 1g | Sugar: 19g | Vitamin A: 313IU | Vitamin C: 2mg | Calcium: 157mg | Iron: 2mg

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