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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Print

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.

Easy Cheesy Hamburger Casserole

Cheese, pasta, and ground beef come together in Cheesy Hamburger Casserole for a no-fuss dinner that feels like comfort in a dish. You only need a few pantry staples and about 30 minutes to get it on the table. The recipe keeps prep minimal and clean-up simple. It’s one of those meals you can throw together without much thought. Perfect for nights when everyone is hungry and time is short.
Get the Recipe: Easy Cheesy Hamburger Casserole

Air Fryer Brats

Juicy and crisp, Brats in Air Fryer are ready in minutes. There’s no fussing with the stove or grill. The air fryer does the work while you get sides ready. It’s simple cooking at its best. This recipe keeps dinner fast and low-effort.
Get the Recipe: Air Fryer Brats

Creamy Zucchini Parmesan Pasta Sauce

A skillet of Zucchini Pasta Sauce makes use of fresh or leftover zucchini in a quick way. It’s ready fast, with just a handful of basic ingredients you probably already have. The sauce works with pasta, rice, or even over bread for a simple dinner. There’s no complicated step, just chop, simmer, and serve. It’s an easy fix for busy evenings when you can’t think about meal planning.
Get the Recipe: Creamy Zucchini Parmesan Pasta Sauce

Sausage Stuffed Acorn Squash

Stuffed with sausage, Acorn Squash makes a quick, hearty dinner. Roast the squash while you prepare the filling, and it’s ready in under an hour. The recipe avoids complicated steps. It’s a simple way to get a full meal without much thought. Handy for evenings when you need something filling and easy.
Get the Recipe: Sausage Stuffed Acorn Squash

Turmeric Lentil Soup

Turmeric Lentil Soup simmers into a hearty bowl with little effort. You don’t need much more than lentils, broth, and a few spices. It comes together quickly yet tastes like it cooked all day. The recipe keeps it simple and filling without complicated steps. This is a go-to when you want healthy comfort food without extra work.
Get the Recipe: Turmeric Lentil Soup

Sausage Kale Bean Soup

A warm bowl of White Bean Kale Soup with Sausage is quick to prepare and makes a full meal in itself. Toss everything into one pot and let it simmer while you set the table. The ingredients are straightforward, nothing fancy. It’s the kind of soup you can pull off even when you’re out of energy. Busy weeknights call for meals exactly like this.
Get the Recipe: Sausage Kale Bean Soup

Easy Baked Walleye Recipe with Lemons and Almonds

Pan-seared and oven-finished, Baked Walleye with Lemon uses just a few ingredients to shine. It’s light, simple, and doesn’t take long to cook. The recipe avoids complicated steps, so you spend more time eating than cooking. A squeeze of lemon keeps it fresh without extra fuss. This one works well when you need dinner fast but still want something good.
Get the Recipe: Easy Baked Walleye Recipe with Lemons and Almonds

Carrot and Red Lentil Soup Recipe with Tomatoes

Carrot and Red Lentil Soup blends pantry basics into a cozy meal that’s quick to prepare. A pot, a few vegetables, and some spices are all it takes. The recipe keeps prep work minimal, so you’re not tied to the kitchen. It cooks in about 30 minutes, making it an easy dinner option. Perfect for when you want simple food that still feels warm and filling.
Get the Recipe: Carrot and Red Lentil Soup Recipe with Tomatoes

Air Fryer Cheeseburger

The Cheeseburger in Air Fryer recipe delivers dinner without a lot of effort. Just shape, cook, and serve—it’s that simple. The air fryer does the work while you take care of other things. With ingredients you likely already have, it’s straightforward and fast. A great fix for nights when no one feels like waiting.
Get the Recipe: Air Fryer Cheeseburger

Sweet Potato Fajitas with Zesty Lime Sauce

Bold flavors and simple steps make Sweet Potato Fajitas with Lime Sauce a quick weeknight choice. You just roast, toss, and drizzle for a complete meal. The recipe doesn’t demand much time or special gear. It’s easy enough to put together while juggling a busy evening. A fun twist that still stays low-effort.
Get the Recipe: Sweet Potato Fajitas with Zesty Lime Sauce

Cheesy Leftover Taco Meat Pasta

For a one-pan dinner, Leftover Taco Meat Pasta turns yesterday’s meal into something new. Toss it with pasta and a quick sauce, and dinner is done. It’s easy to throw together without measuring or planning. This recipe is perfect when you want to avoid food waste and save time. Quick, filling, and uncomplicated—just what you need after a long day.
Get the Recipe: Cheesy Leftover Taco Meat Pasta

Easy Homemade Four Cheese Ravioli Recipe with Filling

Cheese lovers will appreciate Four Cheese Ravioli, which cooks up quickly with minimal steps. Boil, toss, and serve—that’s the whole process. You don’t need much thinking to get this dish on the table. The ingredients are straightforward and easy to find. It’s comfort food without a lot of work.
Get the Recipe: Easy Homemade Four Cheese Ravioli Recipe with Filling

General Tso Chicken

Skip the takeout and make General Tso Chicken at home with simple steps. The recipe uses pantry staples and comes together in less than an hour. Fry, toss, and coat—that’s about it. It’s an easy way to bring big flavor to the table without overthinking. A practical dinner option that feels special with little effort.
Get the Recipe: General Tso Chicken

Homemade Panko Chicken Nuggets

Crispy Panko Chicken Nuggets are quick to bake and simple to prep. A few ingredients and about 20 minutes are all you need. The recipe keeps steps minimal and straightforward. You can serve them with any dip or side you already have. It’s an easy fix when everyone wants comfort food without the hassle.
Get the Recipe: Homemade Panko Chicken Nuggets

Chicken Piccata

A pan of Chicken Piccata cooks in minutes and uses pantry staples. You don’t need special ingredients to make it work. The recipe is simple enough to pull off even after a long day. It comes together fast and doesn’t leave you with much cleanup. This one’s a quick win for weeknight dinners.
Get the Recipe: Chicken Piccata

Stovetop Swiss Steak with Tomatoes and Onions

Stovetop Swiss Steak takes simple ingredients and turns them into a hearty dinner. The recipe doesn’t require much more than beef, tomatoes, and onions. It simmers while you take care of other things. The steps are easy to follow and don’t take much thinking. Perfect for busy nights when you still want a filling meal.
Get the Recipe: Stovetop Swiss Steak with Tomatoes and Onions

Chicken Kale Salad with Cranberries

A crisp crunch and quick prep make Kale Chicken Salad with Cranberries an easy choice. You just toss cooked chicken with greens and a light dressing. The recipe avoids complicated steps, keeping things simple. It’s a fresh meal you can throw together in minutes. Handy for nights when cooking feels like too much.
Get the Recipe: Chicken Kale Salad with Cranberries

Mini Meat Loaf Sheet Pan Recipe

The Mini Meatloaf Recipe gives you comfort food in less than half the time of a full loaf. Mix, shape, and bake—it’s that easy. The smaller size means quicker cooking, so dinner is ready fast. No complicated ingredients are needed, just pantry basics. It’s an easy win for nights when you don’t want to fuss.
Get the Recipe: Mini Meat Loaf Sheet Pan Recipe

Cheesy Ham and Potato Soup Recipe

Cheesy Ham and Potato Soup turns leftovers into a creamy, filling bowl in under an hour. Toss everything in one pot and let it simmer. The recipe is straightforward and doesn’t take much effort. It uses simple, everyday ingredients you already have. A practical choice for a busy weeknight dinner.
Get the Recipe: Cheesy Ham and Potato Soup Recipe

Sweet Potato Black Bean Soup

A pot of Sweet Potato and Black Bean Soup gives you hearty flavor with little work. The steps are simple and don’t take much thinking. Everything simmers together quickly into a complete meal. It’s easy to make with ingredients already on hand. This recipe works well when you want comfort food without a long process.
Get the Recipe: Sweet Potato Black Bean Soup

Homemade Vegetable Soup

Homemade Vegetable Soup is one of the easiest ways to make a quick dinner. Just chop, simmer, and serve—it’s that straightforward. The recipe uses whatever vegetables you’ve got in the fridge. It’s practical, flexible, and doesn’t take much time. Great for busy nights when you want something warm without effort.
Get the Recipe: Homemade Vegetable Soup

Enchilada Meatballs

With Enchilada Meatballs, you get bold flavor without extra work. Mix, bake, and coat—that’s all it takes. The recipe is simple, using everyday ingredients. It’s a practical way to bring something new to the table on a busy night. Easy steps make it a no-stress dinner.
Get the Recipe: Enchilada Meatballs

Instant Pot Shrimp Biryani

The Instant Pot Shrimp Biryani delivers big flavor in less time. Toss in the ingredients and let the cooker handle it. The steps are clear and easy to follow. It’s a practical way to serve a meal that feels special without the work. Perfect for nights when you need fast but filling food.
Get the Recipe: Instant Pot Shrimp Biryani

Veggie-Packed 1-Skillet Mediterranean Cod

Flaky and fresh, Mediterranean Cod bakes quickly with just a few ingredients. It’s light, fast, and easy to prepare. You don’t need any complicated techniques. The recipe keeps things simple while still giving you a full meal. Great for when you want dinner ready without effort.
Get the Recipe: Veggie-Packed 1-Skillet Mediterranean Cod

Creamy Greek Yogurt Mac ‘n Cheese with Peas and Bacon

A bowl of Macaroni with Cheese, Peas, and Bacon mixes comfort and ease. It comes together fast with pantry basics. The recipe doesn’t take much time or thought. You can cook it in one pot, which means easy cleanup. This is the kind of no-nonsense dinner that works every time.
Get the Recipe: Creamy Greek Yogurt Mac ‘n Cheese with Peas and Bacon

The post 27 No-Nonsense Meals for Nights When You’ve Just Had Enough appeared first on Recipes From Leftovers.

Mini Meat Loaf Sheet Pan Recipe

Mini loaves make dinner simple on a weeknight, and this Mini Meatloaf Recipe bakes everything at once for less cleanup. It’s easy to shape, quick to cook, and frugal with pantry staples. You can stretch leftovers into sandwiches or freeze extras for another day. This one-pan method keeps the process efficient. A family meal comes together fast without much fuss.
Get the Recipe: Mini Meat Loaf Sheet Pan Recipe

Sausage and Veggies Sheet Pan Dinner

A mix of sausage and vegetables roasts together on one tray in this Sheet Pan Sausage and Vegetables dinner. It’s quick to prepare, uses budget-friendly ingredients, and means fewer dishes. The one-pan cooking keeps everything efficient and easy. Leftovers make an easy lunch the next day. It’s a go-to option for hectic weeknights.
Get the Recipe: Sausage and Veggies Sheet Pan Dinner

Sheet Pan Roasted Chicken Breast with Fresh Veggies

Chicken and vegetables cook evenly on the same tray in this Sheet Pan Roasted Chicken with Veggies recipe. It’s straightforward to prep, frugal, and makes cleanup simple. The balance of protein and vegetables creates a filling family dinner. Using one sheet saves time at the sink. Leftovers reheat well for lunches.
Get the Recipe: Sheet Pan Roasted Chicken Breast with Fresh Veggies

Sheet Pan Paprika Chicken and Veggies

Paprika brings flavor to the mix while chicken and vegetables bake together in this Paprika Chicken recipe. The sheet-pan method keeps cooking simple and efficient. Families can enjoy it fresh for dinner and again with leftovers the next day. Quick prep time makes it ideal for busy evenings. The one-pan cleanup makes it even more appealing.
Get the Recipe: Sheet Pan Paprika Chicken and Veggies

Sheet Pan Honey Soy Cashew Chicken

In this Sheet Pan Honey Soy Cashew Chicken, meat and vegetables roast together while a simple sauce ties it all together. The one-tray cooking keeps it efficient and easy for busy nights. Cashews add crunch without extra effort. Using leftovers for lunch the next day stretches the meal further. Everything cooks at once so cleanup is fast.
Get the Recipe: Sheet Pan Honey Soy Cashew Chicken

Baked creamy salmon

Fish fans will appreciate how this Baked Creamy Salmon dinner comes together on one pan. The sheet-pan method keeps it efficient with less mess. Leftovers can be repurposed into sandwiches or salads. It works well for weeknights when time is short. The creamy sauce makes it feel like a complete meal without extra pans.
Get the Recipe: Baked creamy salmon

BBQ Sheet Pan Nachos

When the family craves something fun, these BBQ Sheet Pan Nachos bring it together fast. Everything bakes at once so cleanup stays easy. The recipe uses budget-friendly ingredients and can make use of leftover protein. It’s efficient for feeding a crowd or a busy family. One tray delivers plenty with little effort.
Get the Recipe: BBQ Sheet Pan Nachos

Sheet Pan Chicken Sausage Dinner

This Sheet Pan Chicken Sausage Dinner combines hearty protein with vegetables in a single pan. It’s efficient, quick to prep, and easy for weeknights. Leftovers pack well for lunch the next day. Using one tray cuts down on dishes. The simple mix of flavors makes it a reliable choice.
Get the Recipe: Sheet Pan Chicken Sausage Dinner

Sheet Pan Salmon and Veggies

Salmon pairs with vegetables in this Salmon and Veggies sheet-pan dinner for an easy all-in-one meal. Everything cooks at once, making it efficient and frugal. Cleanup stays simple with one tray. Leftovers turn into quick lunches or light dinners. It’s a good choice when the evening feels rushed.
Get the Recipe: Sheet Pan Salmon and Veggies

Lemon Chicken Sheet Pan Dinner

The citrus flavor stands out in this Lemon Chicken Tray Bake that bakes everything on one pan. Busy weeknights benefit from the efficiency of one-tray cooking. Cleanup is fast and straightforward. Using leftovers for lunch the next day makes it frugal too. It’s an easy family dinner without extra steps.
Get the Recipe: Lemon Chicken Sheet Pan Dinner

Harvest Sheet Pan Dinner

Seasonal produce and hearty flavors blend in this Harvest Sheet Pan Dinner. The one-pan method means less cleanup after a busy evening. Leftovers carry over well into the next day. It’s a frugal way to use what’s on hand. Everything roasts together, keeping the process simple and efficient.
Get the Recipe: Harvest Sheet Pan Dinner

The post 11 Easy Sheet-Pan Meals That Make Busy Nights Less Stressful appeared first on Recipes From Leftovers.

When apple season hits, it’s easy to end up with way more apples than you planned on. Sure, an apple pie is a fall favorite, but if your counter (like mine)  is piled high with leftover apples, there are so many other ways to use them up without letting them go to waste.

Enjoy fall with in-season apples

We love all sorts of apples around here. In many parts of Canada, most varieties ripen between late August and November, and those months bring the sweetest, juiciest fruit of the year. Whether you buy them at the store, visit a local farmers’ market, or go apple picking, chances are you’ll come home with more than you need.

According to the U.S. Apple Association, apples are grown in all 50 states, and there are more than 7,000 varieties. They’re also the most eaten fruit in the country, which means plenty of options for baking, cooking, preserving, and snacking.

In Canada, apples are a big part of the harvest season, with more Canadian apple varieties available than ever before. A recent report says we have over 18,000 hectares of apple orchards across the country. Canadians enjoy popular varieties like McIntosh, Honeycrisp, Gala, and Ambrosia. 

Ontario and British Columbia lead production, and each fall they deliver a bumper crop. Using older apples for soups, crisps, or baked goods helps cut down on food waste while making the most of this seasonal bounty.

Apple pie will always have its place, but leftover apples are way too versatile to stop there. Use these ideas to make the most of your fall apple haul before those apples get old and shriveled.

Apple desserts beyond pie

Apples have just the right mix of sweet and tart, which is why they shine in baked goods like apple crisp bars. Warm them up and they soften perfectly for muffins, breads, cakes, and crisps.

If you want the cozy flavors of pie without the fuss, try a crumble or microwave apple crisp. Apple quickbread or apple sour cream coffee cake makes a great breakfast or afternoon snack. 

Apple fritters and apple donuts are a fun way to use diced apples. Applesauce or apple cider can also be stirred into baked goods (like my apple cider blondies) for a boost of moisture and flavor. In fact, applesauce is a healthy ingredient swap for oil when baking.

The trick when baking with apples is picking the right variety so the apples hold their shape in the oven instead of turning mushy.

Adding apples to everyday meals

A big bag of leftover apples can go a long way in savory recipes, too. Serve apples alongside pork dishes, or as a side dish to ham and potato soup.

Breakfast with apples

Try stirring diced apples into a bowl of apple cinnamon oatmeal, or blend them into smoothies to balance stronger greens like kale or spinach. If you’re baking something for breakfast, apples bring natural sweetness and keep the texture moist.

Lunch and dinner ideas

Apples add crunch to salads, especially those with heartier greens like this kale chicken cranberry salad. A classic Waldorf salad combines apples with celery, nuts, and grapes in a creamy dressing. Shredded apples in a slaw brighten up sandwiches or tacos. 

My girls love these classic apple oatmeal cookies as a light dessert with their lunches.

For something simple, layer apple slices in a grilled cheese sandwich with cheddar or brie. Or pair apples with chicken or pork—apple pork chops are a good place to start. Tossing an apple into blended soups, like butternut squash or potato, adds a subtle sweetness without overpowering the other flavors.

Apples for snacks

Apples on their own make an easy snack, but it’s simple to dress them up. Sprinkle with cinnamon, dip in peanut butter or yogurt, or make caramel apples for a treat.

If you want something you can make ahead, bake a batch of apple chips. They’re crispy, keep well, and make your kitchen smell like fall. And if you want an unusual and pretty snack, these apple cider shortbread cookies are a must-try. 

Preserving leftover apples

Still have more apples than you can eat? Preserving them is the answer, and yes, even the cores and skins can be used. For example, we’ve been making homemade apple cider vinegar from scraps for years.

Cook down apples with cinnamon and sugar for homemade applesauce, or let them simmer longer for apple butter. If you enjoy canning and preserving, try applesauce preserves so you’ll have jars ready for months. Apples also dehydrate well—slice them thin and dry in the oven or a dehydrator for a snack that lasts.

What to Do With Old Apples

Not every apple in your basket stays crisp. When apples get soft or a little wrinkled, they’re still good for cooking.

Old apples are perfect for turning into applesauce, apple butter, or slow-simmered jams where the texture doesn’t matter. You can also grate them into muffins, cakes, or pancakes for natural sweetness without needing as much sugar.

Get ready for apple season

Apple pie may be the classic, but it’s just the beginning. With so many options for breakfast, dinner, snacks, and preserves, leftover apples can stretch far beyond dessert. Stock up now and try something new this fall.

FAQs about leftover apples

Do you still have questions about what to do with leftover apples? Here are some of the most common ones. If yours isn’t listed, drop it in the comments.

How long do leftover apples last?

Whole apples usually keep for up to six weeks in the fridge, depending on the variety. Once cut, they should be stored in an airtight container and eaten within three days.

Can you freeze apples for later use?

Yes. Slice and core them first, then freeze in a single layer before transferring to freezer bags. Frozen apples are best used in baked goods, sauces, or soups.

What can I make with applesauce if I have too much?

Too much applesauce is never a bad thing. Try it in baked goods like applesauce banana bread, or muffins, or use it in smoothies and marinades.

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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.

Mexican Chicken Salad

Turn leftover cooked chicken into a fresh salad with corn, beans, and peppers. It comes together in about 15 minutes for a quick lunch or light dinner. Serve with tortilla chips or wrapped in lettuce leaves. Using chicken from another meal keeps costs down and prevents waste. This salad adds variety without extra shopping.
Get the Recipe: Mexican Chicken Salad

How to Make General Tso Chicken

Turn leftover cooked chicken into a sweet and tangy General Tso dinner. The sauce cooks in minutes and coats the chicken evenly. Serve with rice and steamed vegetables for a full plate. Using chicken you’ve already made keeps costs low and saves time. It’s a quick way to bring takeout-style flavor home.
Get the Recipe: How to Make General Tso Chicken

Finger-licking Slow Cooker Country Style Ribs Recipe

Turn leftover ribs into a hearty dinner by reheating them slowly in a rich sauce. The slow cooker keeps the meat tender while the flavors blend. Serve with cornbread, mashed potatoes, or coleslaw. This method makes the most of cooked meat and helps you save on your food budget. It’s an easy set-and-forget option for busy days.
Get the Recipe: Finger-licking Slow Cooker Country Style Ribs Recipe

Zesty Pizza Sauce

Make use of leftover tomatoes or tomato paste with this quick homemade pizza sauce. Simmer for under 20 minutes to bring the flavors together. Spread over homemade or store-bought dough and add your favorite toppings. This recipe saves money compared to jarred sauce. It’s an easy way to build pizza night from pantry staples.
Get the Recipe: Zesty Pizza Sauce

Panko Chicken Nuggets Recipe

Use leftover chicken pieces to make crispy panko nuggets in about 25 minutes. Bake or fry until golden for a family-friendly dinner. Serve with dipping sauces and a side salad or fries. This recipe helps stretch cooked chicken into another meal while cutting costs. It’s a simple way to keep weeknight dinners easy and affordable.
Get the Recipe: Panko Chicken Nuggets Recipe

Vegetable Curry

Add leftover vegetables to this fragrant curry for a quick plant-based dinner. The sauce comes together fast and works with rice or naan. This method reduces waste while keeping meals budget-friendly. It’s ready in under 30 minutes, perfect for busy nights. You can make it mild or spicy to suit your family’s taste.
Get the Recipe: Vegetable Curry

Instant Pot Shrimp Biryani

Use leftover rice and frozen shrimp to make this fragrant one-pot meal in under 30 minutes. The pressure cooker blends the spices quickly for bold flavor without extra effort. Serve it with a side of yogurt or naan to round out dinner. This recipe helps stretch your grocery budget by turning small amounts of leftovers into a filling family dish. It works well for busy weeknights when you want something warm and hearty.
Get the Recipe: Instant Pot Shrimp Biryani

Easy Mahi Mahi Recipe with Lemon Garlic Sauce

Use leftover cooked fish to make this quick seared mahi mahi that’s ready in 15 minutes. A simple seasoning mix brings fresh flavor without complicated prep. Serve it with rice, salad, or roasted vegetables for a complete dinner. Using already cooked fish shortens the cooking time and keeps costs down. It’s a smart way to make seafood stretch further.
Get the Recipe: Easy Mahi Mahi Recipe with Lemon Garlic Sauce

Creamy Rich Meatballs and Gravy Recipe

Turn leftover meatballs into a comforting dinner by simmering them in rich gravy. Serve over mashed potatoes, rice, or buttered noodles for an easy meal that feels like home cooking. This method saves time and money while reducing food waste. It’s perfect for using up a small batch of meatballs from the freezer. You can have dinner on the table in less than 30 minutes.
Get the Recipe: Creamy Rich Meatballs and Gravy Recipe

Hoisin Pork Tenderloin

Turn leftover pork tenderloin into a flavorful main dish with a sweet and savory hoisin glaze. Slice and heat the pork in minutes for a quick dinner that tastes like it took hours. Pair it with steamed rice and vegetables for a balanced plate. Repurposing cooked pork saves money and cuts down on food waste. This recipe fits perfectly into a week of budget-friendly meals.
Get the Recipe: Hoisin Pork Tenderloin

Alfredo Steak Pasta

Use leftover steak to create a creamy pasta dinner in under 25 minutes. The rich Alfredo sauce coats every bite, making it a hearty way to stretch a small portion of meat. Serve with garlic bread and a side salad for a full meal. This dish helps you make the most of what’s in your fridge while keeping dinner costs low. It’s a practical option for busy evenings.
Get the Recipe: Alfredo Steak Pasta

Easy Cheesy Hamburger Casserole

Turn leftover cooked ground beef into a warm, cheesy casserole the whole family can enjoy. Layers of pasta, sauce, and cheese bake together for a filling dinner. Serve with green beans or a simple side salad. Using already cooked beef cuts prep time and saves money on groceries. This budget-friendly meal is easy to assemble and bake.
Get the Recipe: Easy Cheesy Hamburger Casserole

Prawn Stir Fry Noodles

Make a quick dinner using leftover prawns tossed with noodles and vegetables. A simple stir fry sauce brings it together in less than 20 minutes. This recipe helps you use up small amounts of seafood while keeping the meal affordable. Serve it hot for a family-friendly weeknight option. It’s a great way to stretch seafood into a complete dish.
Get the Recipe: Prawn Stir Fry Noodles

Cream Cheese Chicken Breasts

Use leftover chicken to make a creamy, flavorful dinner in under 30 minutes. The cream cheese sauce pairs well with pasta, rice, or roasted vegetables. This recipe helps stretch cooked chicken into another full meal. It’s quick to prepare, saving both time and grocery money. Perfect for a weeknight when you need something hearty but easy.
Get the Recipe: Cream Cheese Chicken Breasts

Grilled Flank Steak with Chile Butter

Use leftover grilled flank steak to create a quick dinner without firing up the grill again. Slice it thin and reheat gently to keep it tender. Serve with roasted vegetables, a baked potato, or in sandwiches for a hearty meal. This approach saves money by turning one steak into multiple meals. It’s a smart way to make your grocery budget stretch further.
Get the Recipe: Grilled Flank Steak with Chile Butter

Gluten-Free Salisbury Steak

Transform leftover ground beef into Salisbury steak with a rich onion gravy. Cook it in under 30 minutes for a comforting dinner the whole family can enjoy. Pair with mashed potatoes or buttered egg noodles for a filling plate. Using ground beef you already have cuts costs and prep time. This recipe turns simple ingredients into a satisfying, budget-friendly meal.
Get the Recipe: Gluten-Free Salisbury Steak

Best Easy Cheesy Leftover Taco Meat Pasta Recipe

Put leftover taco meat to work in a cheesy pasta dinner that’s ready in 20 minutes. The bold flavors from the meat blend perfectly with tender pasta and melted cheese. Serve with a green salad or steamed vegetables. This recipe helps you save money while keeping weeknight dinners exciting. It’s an easy way to turn one night’s tacos into another full meal.
Get the Recipe: Best Easy Cheesy Leftover Taco Meat Pasta Recipe

Easy Tuna Pesto Pasta

Use canned tuna or leftover cooked tuna to make a quick pasta dinner with pesto sauce. This dish comes together in less than 20 minutes, making it perfect for busy evenings. Serve with crusty bread and a side salad. Repurposing tuna keeps costs low and reduces waste. It’s a light but filling option for the family table.
Get the Recipe: Easy Tuna Pesto Pasta

Chicken Minestrone Soup

Add leftover cooked chicken to vegetable-packed minestrone soup for extra protein. Simmer it for about 30 minutes to blend the flavors. Serve with warm bread or crackers. This recipe helps you use small amounts of chicken while keeping the meal hearty and budget-friendly. It’s a simple way to make leftovers feel fresh again.
Get the Recipe: Chicken Minestrone Soup

Whole30 Creamy Spinach Bacon Chicken

Turn leftover chicken into a rich, creamy dish with spinach and bacon. The sauce cooks quickly, making it a great choice for a weeknight dinner. Serve with pasta, rice, or roasted potatoes. Using chicken you already have keeps grocery costs down. This recipe turns simple leftovers into something special without extra effort.
Get the Recipe: Whole30 Creamy Spinach Bacon Chicken

Copycat Panda Express Honey Walnut Shrimp

Repurpose leftover shrimp into this sweet and savory dish in under 20 minutes. The quick sauce adds fresh flavor while the walnuts bring crunch. Serve with rice or steamed vegetables for a complete dinner. Using shrimp from a previous meal helps save money and time. It’s a great way to make seafood stretch for the whole family.
Get the Recipe: Copycat Panda Express Honey Walnut Shrimp

One Pot Garlic Sausage Pasta

Use leftover sausage to create this one-pot pasta dinner in about 30 minutes. Garlic, pasta, and a creamy sauce cook together for fewer dishes to wash. Serve with a green salad for a complete meal. Repurposing sausage saves both time and money. It’s an efficient way to turn leftovers into comfort food.
Get the Recipe: One Pot Garlic Sausage Pasta

Boneless Turkey Breast in Crock Pot with Gravy

Turn leftover turkey into a slow-cooked dinner that stays moist and flavorful. Let the crock pot do the work while you go about your day. Serve with mashed potatoes, stuffing, or vegetables. This method makes the most of turkey you’ve already cooked. It’s a budget-conscious way to enjoy comfort food without extra effort.
Get the Recipe: Boneless Turkey Breast in Crock Pot with Gravy

Crispy Italian Chicken Cutlets

Use leftover chicken cutlets to make a quick Italian-inspired dinner. Warm them gently in the oven to keep the breading crisp. Serve with pasta and marinara sauce or a fresh green salad. Repurposing chicken helps you save on groceries and reduce waste. This easy meal comes together in less than 30 minutes.
Get the Recipe: Crispy Italian Chicken Cutlets

Szechuan Beef

Use leftover beef strips to make this bold Szechuan-style stir fry in under 20 minutes. The sauce comes together quickly, coating every bite for a flavorful finish. Serve with rice or noodles for a complete dinner. Repurposing cooked beef saves money and reduces food waste. It’s an easy way to turn small portions into a family meal.
Get the Recipe: Szechuan Beef

30 Minute Mongolian Tenderloin

Turn leftover beef tenderloin into a Mongolian-style dish with a quick, rich sauce. Cook it in one pan for a fast weeknight option. Pair with steamed rice and broccoli for a balanced plate. This recipe makes the most of premium meat while keeping dinner costs down. It’s ready in less than half an hour, perfect for busy schedules.
Get the Recipe: 30 Minute Mongolian Tenderloin

Easy Crock Pot Pork Chops and Gravy

Repurpose leftover pork chops by slow-cooking them in a savory sauce. The crock pot keeps the meat tender and full of flavor. Serve with mashed potatoes, rice, or vegetables. Using cooked pork makes prep quick and helps cut costs. It’s an easy way to make another meal from what you have.
Get the Recipe: Easy Crock Pot Pork Chops and Gravy

Garlic Chicken Bite Skillet

Use leftover chicken chunks to make garlicky bites in minutes. Pan-fry them until golden, then toss in a simple sauce for extra flavor. Serve with roasted potatoes, rice, or vegetables. Using chicken you already have keeps your grocery bill lower. This dish is quick, filling, and family-friendly.
Get the Recipe: Garlic Chicken Bite Skillet

Turmeric Lentil Soup Recipe

Add leftover vegetables or broth to this golden turmeric lentil soup for extra depth. It simmers in under 40 minutes, making it an easy weekday meal. Serve with warm bread or flatbread. This budget-friendly soup helps you stretch pantry staples and reduce waste. It’s hearty enough to stand alone as dinner.
Get the Recipe: Turmeric Lentil Soup Recipe

Ground Beef Curry

Use leftover ground beef or lamb to make this spiced Pakistani kima in one pan. Potatoes and peas stretch the protein for a full family meal. Serve with rice or flatbread. This recipe helps you save on groceries while still offering bold flavors. It’s quick to prepare and works well for weeknights.
Get the Recipe: Ground Beef Curry

Creamy Zucchini Pasta Sauce Recipe with Parmesan

Turn extra zucchini into a smooth, flavorful pasta sauce in less than 30 minutes. Blend it with tomatoes and herbs for a simple, versatile topping. Serve over spaghetti, penne, or any pasta you have on hand. This recipe makes the most of garden or market surplus, saving money on store-bought sauce. It’s a practical way to use vegetables before they spoil.
Get the Recipe: Creamy Zucchini Pasta Sauce Recipe with Parmesan

Easy Tomato Fritters

Use leftover tomatoes to make crisp fritters that are ready in under 20 minutes. Pan-fry them until golden and serve with yogurt or a fresh salad. This recipe turns extra produce into a quick, budget-conscious dinner or side dish. It’s an easy way to avoid waste while adding variety to the week’s meals. Perfect for summer or late harvest.
Get the Recipe: Easy Tomato Fritters

Sausage Curry

Repurpose leftover sausage into a warming curry in about 30 minutes. The simple sauce blends well with rice or flatbread. This dish helps stretch small amounts of meat into a family-sized meal. Using what you have cuts grocery costs and reduces food waste. It’s a flavorful way to change up your weeknight menu.
Get the Recipe: Sausage Curry

The post 33 Frugal Dinners From Leftovers So Easy You’ll Forget You’re Recycling Food 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.

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

The post Quick and Easy Mini Meatloaf Recipe on a Sheet Pan appeared first on Recipes From Leftovers.

How to Make Sausage-Stuffed Acorn Squash with Kale

This recipe is ideal for busy weeknights or when you want to use up odds and ends from your fridge. The versatile ingredients make substituting or adding items like leftover rice or other vegetables easy for a “stuffed acorn squash with rice” twist.

Ingredients

You’ll need just a handful of ingredients, many of which might already be in your pantry or fridge. Here’s what you’ll need:

• 2 acorn squash
• 8 oz bag of kale (or leftover kale from another meal)
• 2 cloves garlic, chopped
• Olive oil
• 1 package mild Italian chicken sausage (or any cooked sausage you have on hand)
• 15.5 oz can cannellini beans
• ½ cup grated Parmesan (plus an additional ½ cup freshly grated for topping)
• ¾ cup Italian panko crumbs

Directions

This dish comes together in under an hour, making it a manageable option even on a busy evening. Follow these steps to create this stuffed acorn squash with kale dish.

1. Preheat and prep.
2. Preheat your oven to 400°F. Wash the acorn squash thoroughly. Cut each squash in half lengthwise, starting at the stem, and scoop out the seeds with a spoon. Coat the inside of each squash half with olive oil.
3. Roast the squash.
4. Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast for 40 minutes or until the skin shows orange discoloration and the flesh is fork-tender.
5. Prepare the filling.
6. While the squash is roasting, de-stem the kale, discarding any thick stems. Add the leafy portions to a pan with olive oil and cook over medium heat until wilted. Stir in the chopped garlic and cook until fragrant. Set aside.
7. Cook the sausage.
8. In the same pan, add a little olive oil and the sausage. Break it into smaller pieces and cook until browned and fully cooked through. Add the cannellini beans, grated Parmesan, and panko crumbs to the pan, stirring to combine. Return the kale mixture to the pan and mix everything until it holds its shape.
9. Stuff and bake.
10. Remove the squash from the oven and carefully flip each half over. Divide the sausage mixture evenly among the squash cavities, pressing it in gently. Top with freshly grated Parmesan.
11. Finish in the oven.
12. Return the stuffed squash to the oven for 5 minutes or until the cheese on top is melted and golden. Serve warm.

Why This Recipe Works for Leftovers

This stuffed acorn squash with kale is a great way to reduce food waste and save money. Leftover kale, cooked rice, or even bits of stale homemade bread can be repurposed into the filling.

The first time I made this, I had leftover kale from my Crunchy Kale, Cranberries and Chicken Salad. That’s another of my favorites!

Cannellini beans from an open can, or any leftover sausage, work perfectly in this recipe. It’s a frugal squash recipe that still feels fresh and satisfying.

We started growing squash in our kitchen garden three years ago. That first year, we had a bumper crop. 

I was thrilled but quickly realized I needed creative ways to use all that squash. This recipe was born out of that gardening season and remains a family favorite. 

Sausage-Stuffed Acorn Squash as a Side Dish

Feeding a crowd? Maybe you’re looking for a new freezer meal to add to your meal plan.

This stuffed acorn squash recipe with sausage and kale makes a great cold-weather dish for a holiday feast or get-together.

Serve it alongside Parmesan Carrots and Grandma’s Classic Stuffing. It’s a great way to really stretch your food budget for celebrations.

FAQs

If you have questions about making sausage-stuffed acorn squash, you’re not alone. Below are answers to some of the most common ones. If your question isn’t here, leave it in the comments.

Can I use a different type of squash?

Yes, you can substitute other winter squash varieties like butternut or delicata squash. However, keep in mind that cooking times may vary depending on the size and texture of the squash.

How can I make this recipe vegetarian?

For a vegetarian version, omit the sausage and increase the beans or add cooked grains like quinoa or rice. You can also use plant-based sausage as a meat-free alternative.

Can I freeze the stuffed acorn squash?

Yes, this is a great make-ahead recipe. Once the squash is stuffed and cooled, wrap each half tightly in foil or plastic wrap and freeze. To reheat, thaw overnight in the refrigerator and warm in the oven at 350°F until heated.

This sausage-stuffed acorn squash with kale is a versatile, healthy stuffed acorn squash recipe perfect for any season. Whether repurposing leftovers or starting fresh, it’s an easy, frugal way to create a wholesome meal.

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Easy Sausage-Stuffed Acorn Squash with Kale

Sarita Harbour

Make this easy sausage-stuffed acorn squash with kale for a healthy, frugal dinner. Perfect for using leftovers, it's a flavorful dish your family will enjoy.

No ratings yet

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Dinner, Side Dish

Cuisine American

Servings 4 servings

Calories 249 kcal

Equipment

• 1 cookie sheet
• 1 measuring cup
• 1 measuring spoons
• 1 cheese grater

Ingredients

  

1x2x3x

• 2 acorn squash medium sized
• 8 oz bag kale
• 2 cloves of garlic
• 1 tbsp Olive oil
• 1 package of mild italian chicken sausage or four to five leftover sausages, diced
• 15.5 oz can cannellini beans or 2 cups rice or quinoa
• ½ cup grated parmesan A total of one cup of cheese – 1/2 cup mixed in, 1/2 cup for topping
• ½ cup freshly grated parmesan
• ¾ cup italian panko crumbs

Instructions

 

• Preheat oven to 400 degrees
• Wash acorn squash thoroughly. Cut in half from stems, length-wise. Carve out seeds with spoon and coat inside of squash with olive oil.
• Place cut side down on parchment paper and bake for 40 mins or until you start to see some orange discoloration of the skin
• While the acorn squash cook, “de-bone” the kale. Remove any thick stems and place leafy portion into a pan with olive oil. Cook until wilted.
• Chop garlic and add to kale. Stir until fragrant. Remove from heat and place this mixture aside for later
• Coat pan with olive oil and add sausage. Break up pieces and cook until golden brown and cooked all the way through.
• Add grated parmesan, cannellini beans and panko. Add kale back into pan. Mix until ingredients stick together.
• Remove acorn squash from the oven and flip over. Stuff sausage mixture into hollowed out portions of the squash. Top with freshly grated parmesan
• Return squash to oven for 5 minutes or until cheese is melted on top
• Enjoy!

Nutrition

Serving: 1gCalories: 249kcalCarbohydrates: 41gProtein: 12gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 11mgSodium: 461mgPotassium: 771mgFiber: 8gSugar: 0.01gVitamin A: 899IUVitamin C: 24mgCalcium: 248mgIron: 4mg

Keyword sausage-stuffed acorn squash

Tried this recipe?Let us know how it was!

The post Easy Sausage-Stuffed Acorn Squash with Kale appeared first on Recipes From Leftovers.