Soup to sauce
Made a huge pot of soup and sick of eating it for lunch and dinner every day? Creamy soups like mushroom, tomato and those laden with beans or lentils can be stirred through pasta for a whole new meal.
Thinner soups will just need reducing over a medium heat to thicken.
Throw odds and ends of cheese into a basic white sauce for a delicious creamy addition to lasagne, mac ‘n’ cheese or as a sauce for chicken. Throw in leftover boiled veg like broccoli or cauliflower to make a great spud-topper.
Easy peasy pesto
Blend up leftover cooked peas with garlic, lemon juice and olive oil for a refreshing homemade pesto. A little mint makes it even more delicious.
Just add tomatoes
Tip a tin or two of chopped tomatoes over leftover roasted or boiled veggies, heat and use for veggie lasagne or as a sauce for chicken or fish.
Turn leftover creamy chicken casserole into a sauce perfect for pasta or topping jacket potatoes. Just chop up any big bits and thin with crème fraîche or sour cream.
Dress up your guac
Blend leftover guacamole (shop bought or homemade) with greek yogurt or almond milk for a sauce to drizzle over salads, tacos, nachos or bowls of chilli.
Cube leftover pork chops and mix with pasta and a tomato sauce for a tasty take on spaghetti and meatballs. Cooked sausages will also add heartiness to a plain pasta sauce.
Save fish bones and herb stalks to make a delicious broth for soups, risotto or curries. Throw in that last bit of wine too.
You can also flake leftover white fish, crab or salmon with crème fraîche and a squeeze of lemon, for a sauce that’s delicious tossed through linguine.
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