Use these fresh and delicious ideas to transform leftovers from our November recipes into lunch the next day or an entirely new dinner.
Turn leftover Thai Spicy Noodles into a comforting bowl of Spicy Chicken Noodle Soup.
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.
Create a Tex-Mex Salad with our Mexican Chicken.
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.
While both our Oven “Fried” Fish and Fudgy Chocolate Layer Cake use a good amount of buttermilk, chances are there’s going to be a little left over.
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.