Use these fresh and delicious ideas to transform leftovers from our November recipes into lunch the next day or an entirely new dinner.
Place noodles in a saucepan and cover with chicken broth and a spoonful of chili-garlic sauce or hot sauce. Bring to a boil, stirring often, until noodles are warmed through. Ladle into bowls and top with chopped fresh coriander or basil and a handful of bean sprouts.
Slice chicken into strips and toss with chopped tomatoes, sliced avocado, a handful of corn niblets, sliced green onions and mesclun greens. Drizzle with your favourite salad dressing and sprinkle with pinches of cumin or chili powder.
Use it up by stirring it into
mashed potatoes,
pancakes and
corn bread. Buttermilk also makes a great calorie-reduced base for creamy
salad dressing.
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