10+ Leftover Recipes to Make Mealtime Easy and Delicious

Leftover recipes are honestly a lifesaver when you just want to use what’s already in your fridge. They help you save time, cut down on waste, and honestly, they make dinner so much less stressful.

Turn those extra ingredients into meals that still taste awesome. No need to start from scratch every time—just a little creativity and you’re good to go.

Learning a few leftover recipes means you can whip up something tasty without a ton of effort. You don’t have to eat the same thing over and over, either.

Meals suddenly feel fresh and, dare I say, a bit exciting again.

1) Leftover turkey pot pie

Turkey pot pie is a classic move for leftover turkey. Grab your cooked turkey, toss it with veggies and some creamy sauce, and then bake it all in a flaky crust.

It’s cozy, simple, and you don’t have to let that turkey go to waste.

Use whatever veggies you’ve got—carrots, peas, potatoes, even green beans if you’re feeling wild. For the sauce, a bit of broth and flour does the trick.

If you’re short on time, store-bought pie crusts are totally fine.

This one’s perfect for family dinner or just a chill night in. It’s filling and uses up what’s already in your kitchen.

For a detailed guide, check out this recipe on Allrecipes.

Ingredients

• 2 cups leftover turkey, shredded or diced
• 1 cup mixed vegetables (carrots, peas, potatoes)
• 1/4 cup all-purpose flour
• 2 cups low-sodium chicken or turkey broth
• 1 cup milk or cream
• 2 store-bought pie crusts
• Salt and pepper to taste
• 1 tablespoon butter or oil

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Melt butter in a pan and cook your veggies until they’re soft.
3. Stir in the flour and let it cook for about a minute.
4. Slowly pour in broth and milk, stirring until the sauce thickens up.
5. Add turkey, season with salt and pepper, and mix it all together.
6. Line a baking dish with one pie crust and pour in the filling.
7. Cover with the second crust, seal the edges, and cut a few slits on top.
8. Bake for 30-35 minutes, until the crust is golden.

2) Fried rice with mixed veggies

Fried rice is my go-to for leftover rice and random veggies. Toss in peas, carrots, corn, green beans—whatever you’ve got.

Just heat a pan with a little oil, cook your veggies, then add the cold rice. A splash of soy sauce brings it all together.

If you’re into it, scramble a couple eggs in the pan too. It adds some protein and makes the meal more satisfying.

Ingredients

• 3 cups cooked rice (leftover and cold is best)
• 2 cups mixed vegetables (fresh or frozen)
• 2 tablespoons oil
• 2-3 tablespoons soy sauce
• 2 eggs (optional)
• 2 cloves garlic, minced

Cooking Instructions

1. Heat oil in a big pan over medium-high (about 350°F / 175°C).
2. Toss in garlic and sauté for 30 seconds.
3. Add the veggies and cook for a few minutes until they’re tender.
4. Push veggies to the side and scramble eggs in the empty space.
5. Add rice and soy sauce, mixing everything together.
6. Cook for a few more minutes, stirring often, until it’s all hot.
7. Serve it up warm.

3) Creamy chicken tetrazzini

Creamy chicken tetrazzini is a clever way to use up leftover chicken. It’s all about those tender chunks of chicken, noodles, and a rich, cheesy sauce.

You can toss in mushrooms and more cheese if you want. It’s perfect for a weeknight when you want something warm and filling.

Honestly, it comes together pretty quickly and you can reheat it later if you need to.

Ingredients

• 3 cups cooked chicken, chopped
• 8 oz spaghetti or egg noodles
• 2 cups mushrooms, sliced
• 3 tbsp butter
• 3 tbsp flour
• 2 cups chicken broth
• 1 cup milk
• 1 cup shredded cheese (cheddar or mozzarella)
• Salt and pepper to taste

Cooking Instructions

1. Boil noodles as directed, then drain.
2. Sauté mushrooms in butter until they’re soft.
3. Stir in flour and cook for a minute.
4. Pour in broth and milk slowly, stirring until the sauce thickens.
5. Add cheese and stir until melted.
6. Mix chicken, noodles, and sauce together.
7. Pour into a baking dish and bake at 350°F (175°C) for 25-30 minutes.

4) Vegetable quiche

Quiche is honestly a great way to use up leftover veggies before they go sad in the crisper. Toss in spinach, peppers, mushrooms—whatever’s around.

Cheese makes it creamy and delicious. Using a pre-made crust keeps things simple.

Eggs and milk bring it all together in a soft, savory filling.

Serve it for breakfast, lunch, or dinner. It’s easy to tweak with whatever you like.

Ingredients

• 1 pre-made pie crust
• 1 cup chopped leftover vegetables
• 1 to 1 ½ cups shredded cheese
• 3 large eggs
• 1 cup milk
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Place crust in a baking dish.
3. Spread veggies evenly on the crust.
4. Sprinkle cheese on top.
5. Whisk eggs, milk, salt, and pepper in a bowl.
6. Pour egg mixture over veggies and cheese.
7. Bake 35-40 minutes, until set and nicely browned.
8. Let it cool a bit before slicing.

5) Spaghetti baked with cheese

Got leftover spaghetti? Mix it with some sauce and cheese, and bake it until bubbly.

Just layer saucy spaghetti in a dish, add cheese (mozzarella or cottage cheese are both good), then another layer of spaghetti, and more cheese on top.

Bake at 350°F (175°C) for about 25-30 minutes. The cheese gets all melty and it’s honestly better than the first time around.

Ingredients

• Leftover spaghetti noodles
• Pasta sauce
• Mozzarella cheese or cottage cheese
• Parmesan cheese (optional)

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Mix spaghetti with sauce.
3. Spread half in a baking dish.
4. Add a layer of cheese.
5. Top with the rest of the spaghetti.
6. Finish with more cheese (and Parmesan if you want).
7. Bake 25-30 minutes, until cheese is bubbly.

6) Hearty chili stew

If you’ve got leftover chili, turn it into a stew. Add broth or tomato sauce to thin it out, toss in extra veggies like corn or beans, and let it simmer.

You can add cooked ground beef or diced green chiles for more flavor. Let everything cook together so the spices really blend in.

Serve it with crusty bread or over rice—whatever you’re craving.

Ingredients

• Leftover chili
• 2 cups beef or vegetable broth
• 1 cup corn (canned or fresh)
• 1 can baked beans
• 1/2 cup diced green chiles
• Optional: extra ground beef

Cooking Instructions

1. Pour chili into a big pot.
2. Add broth, corn, baked beans, and green chiles.
3. Stir and bring to a simmer over medium heat.
4. Let it cook for 20-30 minutes, stirring now and then.
5. Add extra beef if you want, and heat through.
6. Serve hot with bread or rice.

Need more chili stew ideas? Check here.

7) Prawn and green mango salad

This prawn and green mango salad is honestly so refreshing. Use leftover cooked prawns, add tart green mango, fresh herbs, and a punchy fish sauce dressing.

It’s quick, full of bright flavors, and works for lunch or a light dinner. If you like crunch, throw in some peanuts.

Just toss prawns and sliced green mango with mint and cilantro, then drizzle with dressing. It’s ready in about 15 minutes.

Ingredients

• Cooked prawns (about 1 cup)
• 1 green mango, peeled and thinly sliced
• A handful of fresh mint leaves
• A handful of fresh cilantro
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 teaspoon sugar or honey
• 2 tablespoons crushed peanuts (optional)

Cooking Instructions

1. Peel and slice green mango thin.
2. Roughly chop mint and cilantro.
3. Mix fish sauce, lime juice, and sugar in a bowl until sugar dissolves.
4. Add prawns, mango, and herbs; toss gently.
5. Sprinkle peanuts on top if you want.
6. Serve right away or chill for 10 minutes.

8) Sweet potato patties

Sweet potato patties are a sneaky good way to use up leftover cooked or mashed sweet potatoes. Just mix in eggs and seasonings, shape into patties, and pan-fry.

If you’ve got mashed sweet potatoes, add cheese, bread crumbs, and some herbs for extra flavor. Fry until crispy and golden on both sides.

They work as a side or a snack, and you can switch up the add-ins depending on what’s in the fridge. Want a super simple version? Try this two-ingredient recipe.

Ingredients

• 2 cups cooked or mashed sweet potatoes
• 1 large egg
• ½ cup bread crumbs (optional)
• ¼ cup grated cheese (optional)
• Salt and pepper to taste
• 1 tablespoon oil for frying

Cooking Instructions

1. Mix sweet potatoes, egg, bread crumbs, cheese, salt, and pepper in a bowl.

2. Shape the mixture into small round patties.

3. Heat oil in a frying pan over medium heat (about 350°F / 175°C).

4. Fry patties for 3-4 minutes on each side until they turn golden brown.

5. Remove the patties and let them drain on paper towels. Serve them warm.

9) Black bean and sweet potato quesadillas

Got leftover sweet potatoes and black beans? Make quesadillas. They come together fast and work for busy days or lazy nights.

Mash the sweet potatoes, then mix them up with black beans and cheese. Spread the filling between two tortillas.

Cook the quesadilla until it’s crispy and the cheese melts. I usually use a skillet, but a panini press would work too.

If you have a bit of filling left, stash it in the fridge. It’ll keep for about 5 days, so you’re set for another snack.

Ingredients

• 1 cup mashed cooked sweet potatoes
• 1 cup black beans, rinsed and drained
• 1 cup shredded cheese (Cheddar or Monterey Jack are solid picks)
• 4 flour tortillas
• 1 tbsp olive oil
• Optional: Lime juice or spices like cumin or chili powder

Cooking Instructions

1. Mix mashed sweet potatoes, black beans, cheese, and any spices in a bowl.

2. Heat a skillet over medium and add a little olive oil.

3. Place one tortilla in the skillet. Spread a layer of filling on top, then cover with another tortilla.

4. Cook for 3-4 minutes per side until golden and the cheese melts.

5. Remove the quesadilla, cut it into wedges, and serve.

If you’re hunting for more ideas, check out these sweet potato black bean quesadillas.

10) Mango and coconut pancakes

Leftover mango and coconut? Make pancakes. These turn out light, a bit sweet, and honestly, they just taste like vacation.

Coconut milk and shredded coconut give the batter a nice texture. Toss in mango chunks and you get juicy bites here and there.

You don’t need a ton of ingredients. The recipe’s easy—just mix and cook.

I usually use a nonstick pan or a griddle. Cook the pancakes until they’re golden brown.

Ingredients

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• 1 cup coconut milk
• 1 egg (or vegan substitute)
• ½ cup shredded coconut
• 1 cup diced mango
• 1 tbsp sugar (optional)
• Pinch of salt

Cooking Instructions

1. Toss the flour, baking powder, salt, and sugar into a bowl.

2. Whisk the egg with the coconut milk in a separate bowl.

3. Pour the wet mixture over the dry ingredients. Stir gently—don’t overthink it.

4. Fold in the shredded coconut, then add the mango chunks.

5. Heat up a pan to medium, around 350°F (175°C), and give it a light grease.

6. Pour some batter onto the pan. Let it cook for 2-3 minutes per side, just until golden.

7. Serve while it’s still warm.