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Leftover Recipes – How To Make The Most With Less

 Leftover Recipes – How To Make The Most With Less
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Let’s face it – it’s been a tough year for most of us, especially financially. Even if the global health crisis hasn’t affected you directly, it has probably made things a little bit tougher with its indirect consequences.

But you don’t have to write off the festive season just yet because there are plenty of great ways to make less go a little bit further. These tips will help to give you inspiration for the celebrations to come and allow you to enjoy the holiday season without worrying too much about your wallet:

Sauteed potato hash

If you have loads of leftover spuds and no desire to eat them again in the same presentation – here’s an idea – turn them into a breakfast hash. Simply sautee the cooked potatoes in a small amount of oil and any trimmings you can think of. Bacon, onions and peas are a pretty epic combination – the browned onions and potatoes are the perfect carriage for the peas and burnished bacon bits.

If you are a “less is more” type of person, simply sautée your potatoes with onions and top each portion with a perfectly fried egg – breakfast is served!

Pulled chicken

Turn a roast chicken or turkey into pulled poultry to serve over nachos, oven chips or in wraps. To make it, remove the remaining meat from the bone with your hands or a fork. Add a sprinkle of Robertsons Fiery Mexican Rub and a spoonful of homemade or shop-bought barbecue sauce, and you have a delicious “pulled chicken.”

Your family will love a different rendition of a traditional leftover chicken or turkey sandwich.

A universal frittata

If you are left with festive meal veggies that no one wants to eat or that you want to turn into a new meal masterpiece, then this idea is perfect.

You can use just about any kind of raw or cooked veggies, and it can be cooked in the oven or on the stovetop. Sort of like a crustless quiche, a frittata is made with eggs and cheese as the main ingredients followed by any combination of “filler” ingredients.

From mushrooms and peppers to corn, carrots and potatoes there are very few limits when it comes to this omelette for a crowd.

Approximately 4-6 eggs per 1 and ½ cup of veggies and two tablespoons of cheese should do. Scramble your eggs in a bowl, add your cheese of choice, salt, pepper and herbs.

Sautee your veggies in a pan until they are tender, add the egg mixture, spread it our and cook on a low heat until the eggs are cooked through.

Enjoy your meals the second time around with these inventive ways to repurpose your festive leftovers.

Banish the boring boxing day leftovers and enjoy these leftover innovations that are easy on the wallet and the belly!

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Stay abreast of all things creative @sacreatives

Ray Maota