4 Dinner Recipes + Tasty Ideas For Your Leftovers (2024)

Make your dinner pull a double. Cook up our delicious recipes—likefish and chips, lamb kebabs, and roast chicken—then use your leftovers to create these insanely easy lunches in 5 minutes.

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PREP TIME: 10 minutes
TOTAL TIME: 30 minutes
SERVINGS: 4

¾ lb penne pasta
1 bag (10 oz) frozen peas
1 bunch broccoli rabe (about 1 lb), trimmed and chopped
4 Tbsp olive oil
1 finger chile, thinly sliced
3–4 cloves garlic, thinly sliced
10 oz mushrooms, trimmed and sliced
1 c part-skim ricotta

1. BRING large pot of water to boil over high heat. Cook pasta per package directions. With slotted spoon, scoop pasta from pot and transfer to colander to drain, and then move to large bowl. Place peas in colander. Add broccoli rabe to pot and cook, 30 seconds; drain into colander with peas.
2. COOK 2 Tbsp of the oil, chile, and garlic in pot over medium-high heat until fragrant, about 1 minute. Add mushrooms and cook until browned, about 3 minutes. Add broccoli rabe and peas and cook until heated through, about 1 minute. Season with ½ tsp each kosher salt and black pepper. Reserve 1½ cups of vegetable mixture for lunch.
3. ADD pasta to pot and toss to combine. Serve topped with ricotta and drizzled with remaining oil.

NUTRITION(per serving) 561 cal, 27 g pro, 79 g carb, 15 g fiber, 8 g sugars, 18.5 g fat, 5 g sat fat, 326 mg sodium

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PREP TIME: 10 minutes
TOTAL TIME: 30 minutes
SERVINGS: 2

4 eggs
2 Tbsp 1% milk
¼ tsp kosher salt
¼ tsp black pepper
1 oz shredded Monterey Jack
Leftover veggies

1. HEAT oven to 350°F.
2. WHISK eggs, milk, kosher salt and black pepper in a large bowl. Stir in shredded Monterey Jack and reserved vegetable mixture.
3. HEAT 8" ovenproof skillet over medium heat and coat with cooking spray. Add egg mixture and cook for 1 minute. Transfer to oven and bake until set, about 20 minutes.
4. SLICE into wedges and serve.

NUTRITION (per serving) 283 cal, 21 g pro, 10 g carb, 3 g fiber, 4 g sugars, 18 g fat, 6.5 g sat fat, 506 mg sodium

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PREP TIME: 20 minutes
TOTAL TIME: 45 minutes
SERVINGS: 4

1 lb baby potatoes (about 12)
1 c panko bread crumbs
1 tsp fresh thyme
¼ tsp garlic powder
⅛–¼ tsp cayenne
½ c all purpose flour
4 lg egg whites, beaten
2 lb flaky white fish, such as turbot or cod, skinless, cut into 2"-wide strips
Ketchup, for serving
Malt vinegar, for serving

1. HEAT oven to 400°F.
2. PLACE potatoes in medium saucepan and cover with water. Bring to simmer and cook until crisp-tender, about 15 minutes. Drain and set aside. Coat sheet pan with cooking spray. When potatoes are cool enough to handle, smash on sheet pan with back of metal spatula. Roast until crisp and golden, about 25 minutes.
3. PLACE bread crumbs on another sheet pan and bake until golden, about 5 minutes. Transfer bread crumbs to shallow dish and let cool. Add thyme, garlic powder, cayenne, and ½ tsp kosher salt to bread crumbs. Coat sheet pan with cooking spray and set aside.
4. PLACE flour and egg whites in two separate shallow dishes. Working in batches, dip ¾ of the fish (1½ pounds) in flour, egg whites, and bread crumbs and place on baking sheet along with uncoated fish (½ pound). Bake until cooked through, about 8 minutes. Flake uncoated fish and transfer to container to reserve for leftovers. Serve remaining fish with smashed chips, ketchup, and malt vinegar.

NUTRITION (per serving) 311 cal, 37 g pro, 36 g carb, 2 g fiber, 1 g sugars, 1 g fat, 0 g sat fat, 389 mg sodium

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PREP TIME: 5 minutes
TOTAL TIME: 5 minutes
SERVINGS: 2

Leftover ½ lb baked cod
1 rib diced celery
½ sm minced shallot
2 Tbsp reduced-fat mayonnaise
1 Tbsp fresh tarragon, chopped (optional)
1 Tbsp grated lemon zest
1 tsp lemon juice
¼ tsp kosher salt
¼ tsp black pepper
Dijon mustard
2 slices multigrain bread
Tomato slices and arugula for garnish

1. PLACE leftover cod from last night’s dinner in medium bowl, along with celery, shallot, mayonnaise, tarragon, lemon zest, lemon juice, kosher salt, and black pepper. Stir to combine.
2. SPREAD Dijon mustard on 2 slices multigrain bread. Top each with half of the fish salad, tomato slice, handful of arugula, and another slice of multigrain bread.

NUTRITION (per serving) 299 cal, 28 g pro, 28 g carb, 5 g fiber, 5 g sugars, 8 g fat, 1.5 g sat fat, 719 mg sodium

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PREP TIME: 20 minutes
TOTAL TIME: 1 hour 15 minutes
SERVINGS: 4

1 whole chicken (about 3½ lb)
2 Tbsp finely chopped fresh parsley
4 tsp freshly grated orange zest
½ orange cut into wedges, divided
1 lb broccoli, trimmed and cut into florets
2 tsp olive oil
1½ lb celery root, peeled and cut into 2" chunks
2 Tbsp 1% milk
1 Tbsp unsalted butter

1. HEAT oven to 425˚F. Coat sheet pan with cooking spray and add chicken, breast side up. In small dish, mix together parsley, orange zest, and ¾ tsp each kosher salt and black pepper. Rub mixture over chicken. Place half of orange wedges inside chicken cavity and place chicken in oven.
2. TOSS broccoli with olive oil in large bowl. After chicken roasts 25 minutes, scatter broccoli in pan around chicken, then continue to roast until chicken reaches 165˚F (insert meat thermometer between thigh and leg), about 55 minutes.
3. WHILE chicken cooks, place celery root in medium saucepan and cover with water. Bring to boil and cook until tender, 15 to 20 minutes. Drain and transfer to food processor with milk, butter, and ¼ tsp each kosher salt and black pepper; process until smooth. (Makes 2½ cups.) Carve chicken and serve with celery root puree and remaining roasted broccoli. Reserve one breast and ½ cup of roasted broccoli for leftovers.

NUTRITION (per serving) 420 cal, 29 g pro, 15 g carb, 4 g fiber, 2 g sugars, 27.5 g fat, 8.5 g sat fat, 713 mg sodium

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PREP TIME: 5 minutes
TOTAL TIME: 15 minutes
SERVINGS: 2

Leftover chicken breast
2 c baby spinach
¼ c frozen edamame
Reserved ½ c roasted broccoli
3 c reduced-sodium chicken broth
Chopped parsley and grated Parmesan for garnish
Crackers (optional)

1. SHRED last night's leftover chicken breast and divide between 2 bowls along with baby spinach, edamame, and reserved broccoli.
2. HEAT the chicken broth and pour over the chicken and veggies. Serve with chopped parsley, grated Parmesan, and crackers.

NUTRITION (per serving) 254 cal, 41 g pro, 9 g carb, 2 g fiber, 1 g sugars, 6.5 g fat, 1.5 g sat fat, 208 mg sodium

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PREP TIME: 20 minutes
TOTAL TIME: 30 minutes
SERVINGS: 4

1½ lb boneless leg of lamb, cut into 1–1½" pieces
4 cloves garlic, thinly sliced
2 Tbsp olive oil
1 Tbsp lemon zest
1 can (14 oz) diced tomatoes
12 oz jar roasted red peppers, drained and chopped
1 tsp ground cumin
½ tsp crushed red-pepper flakes
1 English cucumber, chopped
1 Tbsp chopped fresh dill
2 tsp lemon juice
10 wooden skewers (10” long)
2 c cooked brown rice (optional)

1. COMBINE lamb, 2 cloves garlic, oil, and lemon zest in a medium bowl; toss. Season with ½ tsp each kosher salt and black pepper. Set aside to marinate.
2. COMBINE tomatoes, peppers, cumin, red-pepper flakes, remaining 2 cloves garlic, and ¼ tsp each kosher salt and black pepper in medium saucepan. Bring to simmer over medium heat and cook for 5 minutes. Transfer to blender and puree until smooth. (Makes 3 cups.)
3. COMBINE cucumber, dill, lemon juice, and ¼ tsp each kosher salt and black pepper in small bowl. Reserve ½ cup for leftovers.
4. PREPARE grill or grill pan for medium-high heat. Thread lamb pieces onto 10 presoaked skewers and grill on all sides until medium rare, 4 to 5 minutes. Reserve 2 skewers for lunch. Serve remaining skewers with cucumber salad and rice (if desired), drizzled with spicy tomato sauce. Extra sauce can be kept in airtight container for up to 1 week.

NUTRITION (per serving) 213 cal, 25 g pro, 4 g carb, 1 g fiber, 1 g sugars, 9.5 g fat, 3 g sat fat, 658 mg sodium

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PREP TIME: 5 minutes
TOTAL TIME: 5 minutes
SERVINGS: 2

2 grilled lamb skewers (about 5 oz)
½ c leftover cucumber salad
½ c cherry tomatoes, chopped
½ c red bell pepper
2 Tbsp pitted kalamata olives, chopped
2 Tbsp crumbled feta
2 Tbsp torn fresh mint
4 tsp reduced-fat mayonnaise
2 Tbsp reserved spicy tomato sauce
2 flatbread pitas

1. REMOVE meat from 2 of last night’s grilled lamb skewers and thinly slice.
2. TOSS together leftover cucumber salad with chopped cherry tomatoes, red bell pepper, olives, crumbled feta, and torn fresh mint in medium bowl.
3. STIR together the mayonnaise and reserved spicy tomato sauce and spread over 2 flatbread pitas. Top each with chopped salad and sliced lamb.

NUTRITION (per serving) 403 cal, 23 g pro, 44 g carb, 7 g fiber, 5 g sugars, 16 g fat, 4 g sat fat, 867 mg sodium

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