Repurposing Leftovers into Exciting Meals

Repurposing Leftovers into Exciting Meals

Since I am spending a lot more time at home these days, that means I finally have more time to spend in the kitchen working on new recipes. Cooking up three meals a day for myself and my family can be a lot of work and a pretty time-consuming process.

My goal during this time of social distancing was to create some simple recipes that could help you all repurpose leftovers that may be sitting in your fridge from over the weekend into new and exciting meals!

These mindful recipes utilize pantry ingredients that you may already have on hand (a big bonus since grocery runs are on a two-week basis now), saving you a trip to the grocery store. Feel free to swap out any ingredients below for what is available in your fridge or pantry.

Make sure to share your tasty creations by tagging @SharpHomeUSA on Instagram, Twitter, and Facebook and using the hashtag #SharpHome for a chance to be featured across our channels.

A Dream Pasta Salad

A Dream Pasta Salad - Repurposing Leftovers into Exciting Meals

One of the best ways to repurpose leftover pasta is by making a pasta salad of course. This dish is a great option to meal prep for lunch (because making a meal during a conference call is more challenging than expected) and is full of mindful ingredients that will fuel you for the day.

It requires NO cooking and takes under 10 minutes to put together. You can use any pasta of your choice although my favorites are penne, farfalle, and fusilli.


For the salad:

  • 2 cups of leftover pasta
  • 1 small red onion
  • 1 medium cucumber
  • 1/2 cup of cherry tomatoes
  • 1/3 cup of olives
  • 1/3 cup of feta
  • Sprinkle of fresh basil or parsley

For the dressing:

  • 4 tablespoons of Olive Oil
  • 2 tablespoons of balsamic or red wine vinegar
  • 2 teaspoons of Dijon Mustard
  • 1 teaspoon of honey
  • Salt and Pepper

Optional garnish:

  • Fresh herbs


Leftover Pasta Salad - Repurposing Leftovers into Exciting Meals

  1. Chop the onion, cucumber, tomatoes, and olives into bite-sized pieces.
  2. Whisk together the olive oil, balsamic, Dijon mustard and honey. Add salt and pepper to taste.
  3. Add all ingredients into a bowl and mix to combine.
  4. Serve and top with fresh herbs.

Mindful Chicken Salad

Mindful Chicken Salad - Repurposing Leftovers into Exciting MealsLeftover Chicken Salad - Repurposing Leftovers into Exciting Meals

Have a few extra pieces of chicken leftover from last night’s dinner and not sure what to do with them? I know I always do. Make the most of those leftovers with this chicken salad recipe.

This dish is full of healthy fats and protein and can be used in a variety of ways. Consider adding a scoop on top of a salad or spread on toasted whole wheat bread to enjoy for lunch or a light dinner.


  • 2 medium chicken breasts (cooked)
  • 2 ripe avocados
  • 1 lemon
  • 2 stalks of celery
  • 1 small red onion
  • Salt and Pepper
  • Cilantro


  1. Shred your chicken breasts with two forks and place to the side.
  2. Mash the avocados in a bowl and add in chopped celery and onion.
  3. Squeeze in lemon juice and add salt, pepper, and cilantro to taste.
  4. Mix in shredded chicken and serve.

Sauteed Bite-Sized Vegetables

Sauteed Bite-Sized Vegetables - Repurposing Leftovers into Exciting Meals

Leftover vegetables are great to have on hand to whip up something quick that’s full of nutrients. Whether they’re sautéed or roasted, you can enjoy them on top of a salad or have them as a snack with some hummus.

Egg-cellent Egg Bites

Egg-cellent Egg Bites - Repurposing Leftovers into Exciting Meals Egg-cellent Egg Bites with Leftover Vegetables - Repurposing Leftovers into Exciting Meals

If you have a bit more time free on your schedule, consider trying these egg bites that are packed full of protein. Both kids and adults love them for a quick snack or breakfast option.


*Makes about 5-6

  • 6 eggs
  • 1/2 – 1 cup of leftover roasted vegetables
  • Salt and Pepper


How to Make Egg-cellent Egg Bites - Repurposing Leftovers into Exciting Meals

  1. Preheat your oven to 350 degrees F
  2. Whisk together eggs adding in a pinch of salt and pepper
  3. Mix in your leftover vegetables
  4. Pour the mixture into a lightly oiled muffin tin filling the cups about 70% of the way up. Bake for 15-20 minutes
  5. Let cool for 5-10 minutes, store in an air-tight container in the fridge for 3 to 4 days

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