Reutiliza las sobras con 3 recetas balanceadas

Thank you DiGiorno for sponsoring this post. As always, all thoughts and opinions are truly my own.

How many times have you cooked way too much food the night before, and discovered a stash of leftover soup or vegetables in the fridge the next day? Don’t worry—you’re not alone.

To help you keep a few extra dollars in your pocket, I’m going to share how you can repurpose some common leftovers into three tasty new, balanced meals.

1. Leftover Chicken

Chicken is one of the most versatile foods to have as leftovers. It makes a light, nutritious weeknight meal or you can shred it and get creative and make these Cheesy Broccoli & Chicken Baked Potatoes. Check out the full recipe below:

 

Cheesy Broccoli & Chicken Baked Potatoes

Serves 4

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes

Ingredients:

• 4 large russet potatoes, washed
• 3 tablespoons butter
• 2 cloves garlic, minced
• 2 cups cooked and shredded leftover chicken
• 1 ½ cups chopped broccoli florets
• 1 cup shredded sharp cheddar cheese
• Salt & pepper to taste

Instructions:

1. Preheat oven to 400 degrees F.
2. Wrap potatoes in foil, and place on a baking sheet. Bake the potatoes for about 50 to 60 minutes, or until tender when pierced with a fork or a knife.
3. While the potatoes are baking, heat a large skillet to med-high heat. Add in the butter garlic, chicken, and broccoli. Cook until broccoli is tender and remove from heat.
4. Once the potatoes are done, allow them to cool just enough so you can handle them; slice them lengthwise to open them up. Stuff each potato with a serving of the chicken & broccoli mixture and sprinkle with salt & pepper to taste.
5. Sprinkle with cheese and serve.

2. Leftover Cooked Vegetables

Didn’t finish last night’s veggies? Give them another life by adding them to your favorite frozen pizza.

 

One of our favorite frozen pizzas from DiGiorno is the Thin Crust Pepperoni Pizza. It’s a great quick and easy meal option, especially when you add on a hefty serving of seasoned vegetables. Check out how to make this Veggie Pepperoni Pizza below:

 

Veggie Pepperoni Pizza with DiGiorno Thin Crust Pepperoni Pizza

Serves 4

Prep Time: 5 minutes
Cook Time: 16 minutes
Total Time: 21 minutes

Ingredients:

• 1 DiGiorno Thin Crust Pepperoni Pizza
• 1 ½ cups leftover cooked vegetables
• Dried parsley

Instructions:

1. Preheat oven to 400 degrees F.
2. Remove frozen pizza from the package and place on a baking sheet. Add the cooked veggies to the frozen pizza and cook the pizza according to the directions on the package.
3. Sprinkle with parsley, cut into squares and serve.

3. Leftover Pasta Sauce

Pasta night is a weekly thing in our home, but for some reason, I always have leftover pasta sauce. I usually store the leftovers in the fridge and as a result, I end up throwing it out several weeks later. To make the most out of your leftover pasta sauce, try using it to make a delicious soup recipe, such as this Creamy Tomato Bisque. Check out the full recipe below!

 

Creamy Tomato Bisque

Serves 4

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients:

• ½ cup fresh basil, minced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 3 cups leftover pasta sauce
• 1 15 oz. jar of tomato sauce
• 4 cups water
• 1 cup heavy cream
• Salt & pepper to taste

Instructions:

1. Heat a large pot over medium heat. Sauté basil and garlic in olive oil for about 1 minute, or until fragrant.
2. Add in pasta sauce and tomato sauce along with water and cook for about 6-8 minutes. Remove from heat and stir in the heavy cream.
3. Season with salt & pepper to taste and serve.

Did You Make Any of These Recipes?

I’d love to know! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @beautifuleatsandthings.