This post was contributed by a community member. The views expressed here are the author's own.

Business & Tech

Breathe New Life Into Holiday Leftovers

Try these tips to turn assorted leftovers into cohesive entrees.

The perfect holiday dinner party is a warm, festive affair filled with tinkling glasses, friendly chatter, family recipes and heaping portions. The inevitable aftermath: leftovers.

If you splurge and spend a week's grocery budget on food for a single meal, you'll want to stretch the leftovers as far as they can go. But do you really want to live off ham sandwiches until 2011?  Don't make your palate scream from never-ending culinary déjà vu.

Try these tips, inspired by area restaurants, to give your leftovers a second life.

Interested in local real estate?Subscribe to Patch's new newsletter to be the first to know about open houses, new listings and more.

  1. Soup Up. Cook down or heat up a broth. Toss in leftover meats, lentils and vegetables, along with some potatoes, pasta, rice or dumplings. Extra bread rolls can become bread bowls for a more novel presentation. — Inspired by Da Nang
  2. Bake A Pasty. Revitalize a hearty stew by adding extra potatoes and meat. Then wrap in puff pastry and bake as instructed on the pastry packaging. Top with gravy or grated cheese.  — Inspired by Barb's Pizza & Pasties
  3. Fry A Frittata. Sauté any vegetables, olives and sausage, then spice as desired. Whisk eggs with milk in a separate container and pour into pan. Sprinkle cheese on top.  Flavor with sour cream and salsa, or serve on a bed of greens. — Inspired by Frittata
  4. Mash Up Some Latkes. Take your mashed potatoes; beat in an egg and parsley or scallions. Flatten with a spatula onto a skillet and cook until crispy. Serve with applesauce, cinnamon and sour cream. -- Tom Murray, Pronto
  5. Hasta La Pasta. Take end pieces of prime rib and cook into a brown sauce. Pour over egg noodles for a beef bourguignon. Alternatively, take leftover crab and shrimp, cook with a white cheese sauce and toss with angel hair pasta for a Seafood Newburg. — Tom Murray, Pronto
  6. Wine Sauce. Use leftover wine to flavor pasta sauce. Freeze as ice cubes for use later on. — Inspired by Due Venti
  7. Breakfast Scramble. Stir-fry vegetables, roasted potatoes, tomatoes and salmon into a breakfast scramble. Add herbs to taste. Stir in a few eggs or cook one over easy to go on top. — Inspired by Frittata
  8. Wrap It Up. Spread a tortilla or pita with cream cheese or mayonnaise; add a layer of any cranberry sauces or relishes, sliced meat and cheese. Depending on what kinds of salads you have on hand, add a layer to fill or try by itself in a salad wrap. — Inspired by Rio Wraps
  9. Shish Kabob. Sometimes how a food is presented is just as important as what food is presented. Chop extra meats, onions, peppers, mushrooms and pineapple into thick chunks. Skewer and grill, rotating as needed. — Inspired by Zorba's Restaurant
  10. Antipasto Salad. Turn those olives, pickles, deviled eggs, kippers and cheeses into an antipasto salad atop a bed of fresh lettuce or spinach greens. Crumble crackers like croutons. Dress with olive oil and balsamic vinegar. — Inspired by Jet's Pizza

To shop smart and prevent leftovers, calculate your purchase based on your anticipated guest list. Tom Murray, co-owner and chef at Pronto in Royal Oak, recommends 6-8 ounces of protein, 3 ounces vegetables and 5 ounces of starch per person, as well as plenty of pastries.

"But when I cook, I triple that," Murray said. "I say, 'Bring Tupperware,' and send family members home with a meal for later on."

Interested in local real estate?Subscribe to Patch's new newsletter to be the first to know about open houses, new listings and more.

Avoid an overflowing refrigerator by sending home some edible cheer with your lucky dinner guests.

We’ve removed the ability to reply as we work to make improvements. Learn more here

The views expressed in this post are the author's own. Want to post on Patch?