Kale Stem Pesto

Ingredients

1 heaping cup chopped kale stems

3 cloves of garlic

½ cup toasted walnuts or pine nuts

big handful of parsley and/or basil

juice & zest of 1 lemon

salt & pepper

pinch of red pepper flakes

¼ cup olive oil

optional: drizzle of balsamic vinegar

optional: grated parmesan or pecorino cheese

 

Directions

Place stem pieces in a small pot and fill it with enough water to cover them halfway up. Toss in the garlic and a few pinches of salt. Simmer until the stems become knife-tender (about 20 minutes). Drain and let cool. In a food processor or blender, pulse the cooked stems. Add everything else, drizzling in the olive oil at the end. Taste and adjust to your liking!

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Leftover Turkey Salad

Ingredients

¼ cup roasted sunflower seeds

¼ cup raisins

2 cups leftover turkey (cooked)

2 small apples, diced

¼ cup mayonnaise

¼ teaspoon salt

juice of ¼ lemon

 

Directions

Mix all ingredients in a salad bowl. Refrigerate for a minimum of 2 hours. Serve chilled.

Leftover Chicken and Veggie Scramble

Ingredients

3 eggs

rotisserie chicken scraps

butter

leftover veggies (onions, tomatoes, peppers, etc.)

salt and pepper

cheddar

milk

 

Directions

Turn on the stove to medium hot. Break the 3 eggs, whisk and add a drop of milk. Add salt and pepper to the eggs. Add butter to the hot pan and then add the eggs. Add the chicken scraps and leftover veggies to pan and scramble.

Leftover Chicken Noodle Soup

Ingredients

1 tablespoon butter

1/2 cup chopped onion

1/2 cup chopped celery

4 (14.5 ounce) cans chicken broth

1 (14.5 ounce) can vegetable broth

1/2 pound leftover cooked chicken

1 1/2 cups egg noodles

1 cup sliced carrots

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

salt and pepper to taste

 

 

Directions

In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

Mediterranean Chicken Wrap

Ingredients

leftover rotisserie chicken

leftover rice (white or brown)

cherry tomatoes

olive oil

salt

pepper

eggs

zucchini

black beans

 

Directions

Saute zucchini, tomatoes, beans and rice is olive oil. Season with salt and pepper. At the same time, prepare eggs in a separate non stick pan. Combine rice mixture with the eggs.

Leftover Chicken Fried Rice

Ingredients

leftover rotisserie chicken

leftover rice (white or brown)

cherry tomatoes

olive oil

salt

pepper

eggs

zucchini

black beans

 

Directions

Saute zucchini, tomatoes, beans and rice is olive oil. Season with salt and pepper. At the same time, prepare eggs in a separate non stick pan. Combine rice mixture with the eggs.

Leftover Pizza Croutons

Ingredients

stale or leftover pizza

vegetable oil to fry

 

Directions

Remove pizza crust from rest of slice. Place slices on top of each other in pairs, cheese side facing in. Cut into small squares, approximately 1 inch wide. Add vegetable oil to a frying pan, heat and then add pizza cubes. Fry for 3 minutes or until the cheese in the center melts and the bottom turns golden brown. Flip and fry for an additional 3 minutes or until appear golden brown and crunchy. Pat the croutons dry with paper towel. Add to soups, salads or eat on their own.

Leftover Pizza Scrambled Eggs

Ingredients

2 slices of leftover pizza

2 tbs milk

3 eggs

⅛ tsp onion powder

1 tsp Italian seasoning

2 Tbs oil

any additional vegetables

salt and pepper

 

Directions

Remove the cheese and toppings from the pizza slices. Heat them with milk in a saucepan over medium-high heat until they appear soft. Turn off the burner. Mix eggs, additional vegetables, seasonings, salt and pepper. Heat oil over medium-high heat. Pour in egg mixture, leaving it alone for one minute. Add pizza topping mixture and stir consistently until you reach a preferred consistency. Serve!

Leftover Pizza Frittata

Ingredients

2-3 slices of leftover pizza chopped into pieces

1 tbsp of olive oil

2 ½ cups of chopped, fresh spinach

6 eggs, lightly beaten

1 minced garlic clove

¾ cup cheddar cheese

½ tsp Italian seasonings or seasonings of choice

salt and pepper to taste

 

Directions

Preheat oven to 375 degrees Fahrenheit. Place chopped pizza into a large bowl. Heat the olive oil in a sauté pan and add the garlic and spinach. Cook until the spinach are wilted and then add to bowl. In a separate bowl, beat the eggs and add the cheddar cheese, salt, pepper, and other seasonings. Add the egg mixture to the bowl and mix everything thoroughly. Let sit for about 10 minutes to let the eggs absorb into the pizza. Pour mixture into a greased 8 inch square or circular baking dish. Place in the oven and bake for 20-25 minutes until golden brown on top and cooked through (may take longer to bake if leftover pizza was moist.)