35+ Delicious Sunday Leftover Recipes to Maximize Your Meals

Sundays often come with a mix of relaxation and the gentle realization that the week ahead is just around the corner.

It’s a time when family meals are abundant, and plates are filled with hearty dishes that satisfy everyone’s appetites.

But what do you do with those leftover portions of roast chicken, vegetables, mashed potatoes, pasta, or even that extra slice of pie?

Instead of letting them go to waste, why not transform them into exciting new dishes?

We’ve curated a list of 35+ recipes to help you turn your Sunday leftovers into quick, delicious meals that will make weeknight cooking easier and more enjoyable.

From hearty casseroles and flavorful stir-fries to light salads and savory tacos, these recipes prove that leftovers don’t have to be boring.

Get ready to explore recipes that breathe new life into what’s left in your fridge, making your meals resourceful and appetizing.

35+ Delicious Sunday Leftover Recipes to Maximize Your Meals

With these 35+ Sunday leftover recipes at your fingertips, you’ll never look at your leftovers the same way again.

These dishes are not just practical, but they’re also brimming with flavor, creativity, and the comfort of a homemade meal.

Whether you’re repurposing roast beef into tacos, turning mashed potatoes into crispy croquettes, or mixing cooked pasta with fresh vegetables for a quick stir-fry, the possibilities are endless.

So, the next time you find yourself with leftover food, remember that you have a treasure trove of recipes waiting to help you create something special.

Embrace the art of leftover cooking and make your weeknight dinners easier, more satisfying, and eco-friendly.

Leftover Vegetable Frittata

Transform last night’s roasted vegetables and a few pantry staples into a fluffy, hearty frittata. This dish is perfect for brunch or a light dinner and can be customized based on whatever vegetables you have on hand.

Ingredients:

• 4 large eggs
• 1/2 cup of cooked vegetables (e.g., potatoes, bell peppers, spinach, mushrooms)
• 1/4 cup shredded cheese (optional, use cheddar, feta, or mozzarella)
• 2 tbsp milk or cream
• 1 tbsp olive oil or butter
• Salt and pepper to taste
• Fresh herbs (e.g., parsley, chives) for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, whisk the eggs with milk, a pinch of salt, and pepper until frothy. Stir in the cheese if using.
3. Heat a skillet over medium heat and add the olive oil or butter. Add the cooked vegetables and sauté for 2-3 minutes to warm them up.
4. Pour the egg mixture over the vegetables and let it cook undisturbed for about 2 minutes, until the edges start setting.
5. Transfer the skillet to the oven and bake for 10-12 minutes or until the center is set and the top is lightly golden.
6. Remove from oven and let rest for a minute before slicing. Garnish with fresh herbs and serve warm.

Repurposing your leftovers into a frittata not only makes for an easy weeknight meal but also infuses every bite with rich, comforting flavors. This is a great way to incorporate more veggies into your diet while enjoying the nostalgia of last night’s meal with a fresh twist.

Savory Leftover Rice and Bean Stuffed Peppers

Stuffed peppers are a fun and flavorful way to use up leftover rice and beans. This dish is customizable and perfect for adding extra vegetables or spices according to your taste.

Ingredients:

• 2 large bell peppers, halved and seeds removed
• 1 1/2 cups leftover cooked rice
• 1 cup leftover cooked beans (black beans, kidney beans, etc.)
• 1/2 cup corn kernels (optional)
• 1/2 cup shredded cheese (e.g., Mexican blend, cheddar)
• 1/4 cup salsa or diced tomatoes
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/4 tsp garlic powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix the leftover rice, beans, corn, salsa, cumin, chili powder, garlic powder, salt, and pepper until well combined.
3. Spoon the mixture into the halved bell peppers and top with shredded cheese.
4. Place the stuffed peppers in a baking dish and cover with foil.
5. Bake for 20 minutes, then remove the foil and bake for an additional 5-10 minutes, until the cheese is melted and bubbly.
6. Remove from oven and let cool for a few minutes before serving. Garnish with fresh cilantro.

This dish is perfect for a cozy dinner, and the combination of spices will elevate your leftovers into a satisfying main course. It’s a smart way to repurpose your food and ensure you don’t miss out on any flavors from the week.

Leftover Pasta Casserole

If you have extra pasta from Sunday’s dinner, this casserole is a quick and hearty way to turn it into a new meal. It’s filled with cheese, veggies, and a few pantry staples, making it perfect for a lazy Sunday evening.

Ingredients:

• 3 cups leftover cooked pasta (spaghetti, penne, or rigatoni work well)
• 1 1/2 cups marinara sauce or leftover pasta sauce
• 1 cup cooked ground meat or meatballs (optional)
• 1/2 cup ricotta or cottage cheese
• 1/2 cup shredded mozzarella
• 1/4 cup grated Parmesan cheese
• 1/2 cup frozen or leftover vegetables (e.g., peas, spinach, zucchini)
• 1 tsp dried oregano
• 1/2 tsp dried basil
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, mix the leftover pasta with marinara sauce, ricotta cheese, cooked meat (if using), frozen vegetables, oregano, and basil.
3. Transfer the pasta mixture into a greased 9×13-inch baking dish. Sprinkle the shredded mozzarella and Parmesan cheese evenly on top.
4. Bake for 25-30 minutes, or until the cheese is melted and golden brown on top.
5. Remove from the oven and let rest for 5 minutes. Serve with a sprinkle of fresh basil if desired.

This pasta casserole takes the flavors of your Sunday meal and enhances them with a rich, cheesy topping. It’s a hearty, easy dish that’s perfect for feeding a crowd or enjoying leftovers with a comforting, warm touch.

Leftover Roast Chicken Salad Wraps

Utilize leftover roast chicken and transform it into a fresh, crunchy salad wrap that’s perfect for lunch or a light dinner. The combination of crisp vegetables and savory chicken creates a flavorful and satisfying wrap.

Ingredients:

• 2 cups leftover roast chicken, shredded or chopped
• 1/2 cup Greek yogurt or mayonnaise
• 1 tbsp Dijon mustard
• 1/2 celery stalk, finely diced
• 1/4 cup red onion, finely diced
• 1/2 apple, diced (optional for a touch of sweetness)
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• Large lettuce leaves or tortillas for wrapping

Instructions:

1. In a large bowl, mix the shredded chicken with Greek yogurt or mayonnaise, Dijon mustard, celery, red onion, apple, and parsley. Season with salt and pepper to taste.
2. Lay out the lettuce leaves or tortillas and spoon the chicken salad mixture onto each.
3. Wrap tightly, folding in the sides as you roll up, and serve immediately.

These chicken salad wraps are an easy and nutritious way to use up your leftover roast chicken. They’re versatile and perfect for a quick lunch or a light dinner, and they can be customized with additional veggies or herbs for extra flavor.

Leftover Meatball Sandwiches

Turn your leftover meatballs into a hearty and indulgent sandwich perfect for a satisfying lunch or dinner. Topped with melted cheese and marinara, these sandwiches are sure to become a favorite.

Ingredients:

• 4-5 leftover meatballs, sliced in half
• 1 cup marinara sauce or leftover pasta sauce
• 4 sub rolls or hoagie buns
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves for garnish (optional)
• Olive oil for brushing

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a saucepan over medium heat, warm the marinara sauce and add the sliced meatballs. Simmer for 5-7 minutes, allowing the flavors to meld.
3. Cut the sub rolls in half and lightly brush the insides with olive oil. Place them on a baking sheet.
4. Spoon the meatballs and sauce into each roll, then top with shredded mozzarella and a sprinkle of Parmesan cheese.
5. Bake in the oven for 10 minutes or until the cheese is melted and bubbly.
6. Remove from the oven and garnish with fresh basil before serving.

These meatball sandwiches bring a hearty, comforting meal to your table using your Sunday leftovers. The combination of tangy marinara, gooey cheese, and warm, tender meatballs makes for an irresistible dish.

Leftover Vegetable Stir-Fry with Noodles

A quick and vibrant way to use up leftover roasted or steamed vegetables, this stir-fry with noodles is a simple yet satisfying meal. It’s full of fresh flavors and can be customized with your favorite stir-fry sauce.

Ingredients:

• 2 cups leftover cooked vegetables (e.g., broccoli, carrots, bell peppers, snap peas)
• 2 cups cooked noodles (spaghetti, rice noodles, or lo mein noodles)
• 1/4 cup soy sauce or tamari
• 1 tbsp sesame oil or vegetable oil
• 1 tbsp hoisin sauce (optional for sweetness)
• 1 tsp grated ginger
• 2 cloves garlic, minced
• 1 tbsp sesame seeds for garnish
• Green onions, chopped (optional)

Instructions:

1. Heat the sesame oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger, and sauté for 30 seconds until fragrant.
2. Add the cooked vegetables and stir-fry for 2-3 minutes, allowing them to heat through and take on the flavors of the garlic and ginger.
3. Toss in the cooked noodles and pour over the soy sauce and hoisin sauce. Stir well to combine and ensure the noodles and vegetables are evenly coated.
4. Cook for another 2-3 minutes, stirring frequently until the dish is heated through and the flavors are well combined.
5. Serve hot, garnished with sesame seeds and green onions if desired.

This noodle stir-fry is a perfect way to reinvent leftover vegetables into a quick and satisfying meal. The stir-frying process helps to bring out the natural flavors of the vegetables and makes for a great, simple dish that’s both tasty and easy to put together.

Leftover Mashed Potato Croquettes

Mashed potato croquettes are a delicious way to repurpose leftover mashed potatoes into crispy, golden bites. Perfect as a side dish, snack, or appetizer, these croquettes are sure to be a hit with the whole family.

Ingredients:

• 2 cups leftover mashed potatoes
• 1/2 cup grated cheese (cheddar, mozzarella, or Parmesan)
• 1/4 cup finely chopped green onions or parsley
• 1 egg, beaten
• 1/2 cup breadcrumbs (preferably panko for extra crunch)
• 1/4 cup all-purpose flour
• Vegetable oil for frying
• Salt and pepper to taste

Instructions:

1. In a bowl, mix the leftover mashed potatoes with the grated cheese, chopped green onions, salt, and pepper.
2. Form the mixture into small oval or round shapes, about 1-2 inches in size.
3. Dredge each croquette in flour, dip in the beaten egg, and coat with breadcrumbs.
4. Heat vegetable oil in a skillet over medium-high heat. Fry the croquettes in batches for 2-3 minutes per side, or until golden brown and crispy.
5. Drain on paper towels and serve warm with a dipping sauce of your choice (e.g., ketchup, aioli, or a spicy mayo).

These mashed potato croquettes are crispy on the outside and soft and cheesy on the inside. They’re a great way to make your leftovers feel special and add a new texture to your meal.

Leftover Grilled Chicken Quesadillas

Quesadillas are a simple and versatile dish perfect for using up leftover grilled chicken and any extra veggies you have. They’re quick to make and packed with flavor.

Ingredients:

• 2 cups leftover grilled chicken, shredded or diced
• 1/2 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• 1/4 cup chopped bell peppers or onions
• 1/4 cup salsa or diced tomatoes
• 4 large tortillas
• 1 tbsp olive oil or butter
• Sour cream and guacamole for serving

Instructions:

1. In a bowl, combine the shredded chicken, chopped bell peppers or onions, and salsa. Mix well.
2. Place a tortilla in a skillet over medium heat. Sprinkle half of the shredded cheese evenly on one half of the tortilla.
3. Spread half of the chicken mixture on top of the cheese and fold the tortilla over to form a half-moon shape.
4. Cook for 2-3 minutes per side, or until the tortilla is golden brown and the cheese is melted.
5. Remove from heat and let rest for a minute before cutting into wedges. Serve with sour cream and guacamole.

These quesadillas are perfect for a quick meal that’s full of flavor. The crispy, warm tortilla and the melty cheese paired with the savory chicken and vegetables create a satisfying dish that’s perfect for lunch or dinner.

Leftover Pasta Primavera

This pasta primavera recipe is a great way to use up leftover cooked pasta and vegetables in a light, fresh dish that’s ideal for a quick weekday meal.

Ingredients:

• 2 cups leftover cooked pasta (spaghetti, fusilli, or penne)
• 1 cup leftover cooked vegetables (e.g., broccoli, zucchini, cherry tomatoes, or bell peppers)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• Red pepper flakes (optional for heat)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
2. Add the leftover cooked vegetables and stir for 2-3 minutes, allowing them to warm through and take on the garlic flavor.
3. Toss in the leftover pasta and gently stir to combine. Season with salt, pepper, and red pepper flakes if using.
4. Remove from heat and stir in the grated Parmesan cheese and fresh basil.
5. Serve hot, garnished with extra basil and more Parmesan if desired.

This pasta primavera is a quick and nutritious way to repurpose your leftovers. The combination of tender pasta, savory vegetables, and the light touch of garlic makes it perfect for a no-fuss dinner.

Leftover Roast Veggie and Quinoa Bowls

Transform leftover roasted vegetables into a hearty, nutritious bowl that’s full of flavor and texture. This recipe is versatile and can be customized based on what you have on hand.

Ingredients:

• 2 cups leftover roasted vegetables (e.g., sweet potatoes, carrots, zucchini, cauliflower)
• 1 1/2 cups cooked quinoa or brown rice
• 1/4 cup crumbled feta or goat cheese (optional)
• 1/4 cup chopped fresh spinach or kale
• 2 tbsp tahini or your favorite dressing
• 1 tbsp lemon juice
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Pumpkin seeds or chopped nuts for garnish (optional)

Instructions:

1. In a bowl, combine the leftover roasted vegetables with the cooked quinoa or brown rice. Mix in the fresh spinach or kale.
2. In a small bowl, whisk together the tahini, lemon juice, smoked paprika, salt, and pepper until smooth.
3. Drizzle the tahini dressing over the vegetable and quinoa mixture and toss gently to coat.
4. Top with crumbled feta and sprinkle pumpkin seeds or nuts for added crunch.
5. Serve immediately, warm or cold.

This dish is a perfect way to repurpose leftovers into a nourishing meal. The combination of warm vegetables, hearty grains, and the creamy tahini dressing makes it a satisfying, healthy option for lunch or dinner.

Leftover Turkey Shepherd’s Pie

This hearty shepherd’s pie is an excellent way to use up leftover turkey or chicken, creating a comforting dish that’s perfect for a cozy evening.

Ingredients:

• 2 cups leftover cooked turkey or chicken, diced
• 2 cups leftover mashed potatoes
• 1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
• 1/2 cup turkey or chicken gravy (or use stock)
• 1/2 cup shredded cheese (cheddar or mozzarella)
• 1 tbsp olive oil
• 1/2 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the diced turkey or chicken and sauté for 2-3 minutes.
3. Add the frozen mixed vegetables, gravy (or stock), and dried thyme to the skillet. Stir to combine and cook for 3-5 minutes until heated through. Season with salt and pepper to taste.
4. Transfer the turkey and vegetable mixture to a baking dish and spread evenly.
5. Spoon the leftover mashed potatoes on top, spreading it evenly with a spatula. Sprinkle the shredded cheese over the potatoes.
6. Bake for 20-25 minutes or until the top is golden brown and the cheese is melted.
7. Let cool for a few minutes before serving and garnish with fresh parsley if desired.

This shepherd’s pie is a comforting and hearty dish that makes great use of leftovers. The creamy mashed potatoes and savory turkey and vegetable mixture create a satisfying combination that’s perfect for any day of the week.

Leftover Stir-Fried Rice with Egg

Stir-fried rice is one of the quickest and most satisfying meals you can make from leftover rice and other kitchen staples. It’s versatile and a great way to clean out the fridge.

Ingredients:

• 2 cups leftover cooked rice (preferably cold or day-old rice)
• 2 eggs, beaten
• 1/2 cup diced leftover cooked meat (chicken, beef, pork, or tofu)
• 1/2 cup mixed vegetables (frozen peas, carrots, corn, etc.)
• 2 tbsp soy sauce or tamari
• 1 tbsp sesame oil or vegetable oil
• 2 cloves garlic, minced
• 2 green onions, chopped
• 1/2 tsp sesame seeds (optional)

Instructions:

1. Heat the sesame oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant.
2. Push the garlic to the side and pour the beaten eggs into the skillet. Scramble for 1-2 minutes until lightly set, then push to the side of the pan.
3. Add the diced meat and mixed vegetables to the skillet and stir-fry for 2-3 minutes, allowing the vegetables to soften.
4. Add the cold rice and soy sauce, breaking up any clumps and mixing everything thoroughly. Cook for 4-5 minutes until the rice is heated through.
5. Stir in the chopped green onions and remove from heat.
6. Serve hot, sprinkled with sesame seeds if desired.

This stir-fried rice with egg is a quick, filling, and budget-friendly meal that’s perfect for a weekday dinner or lunch. The combination of savory soy sauce, eggs, and vegetables makes it a simple and satisfying way to enjoy your leftovers.

Leftover Roast Beef Tacos

Turn leftover roast beef into flavorful tacos that are perfect for lunch or dinner. Packed with tasty toppings and a hint of spice, these tacos will become a new favorite.

Ingredients:

• 2 cups leftover roast beef, shredded or sliced thin
• 1/2 cup salsa or diced tomatoes
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/2 cup shredded lettuce
• 1/2 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• 1/4 cup sour cream or Greek yogurt
• 1/4 cup chopped fresh cilantro
• 8 small taco shells or tortillas
• 1 lime, cut into wedges

Instructions:

1. In a skillet over medium heat, add the shredded roast beef, salsa, cumin, and chili powder. Cook for 3-5 minutes until the meat is heated through and the flavors are combined.
2. Warm the taco shells or tortillas according to package instructions.
3. Fill each taco shell with the beef mixture, and top with shredded lettuce, cheese, a dollop of sour cream, and a sprinkle of chopped cilantro.
4. Serve with lime wedges on the side for squeezing.

These leftover roast beef tacos are a quick and tasty way to enjoy a Mexican-inspired dish that’s full of flavor. The warm, spicy beef pairs perfectly with the freshness of lettuce and cilantro, making these tacos a family favorite.

Leftover Chili Stuffed Bell Peppers

Transform leftover chili into a nutritious and hearty dish with this stuffed bell pepper recipe. It’s easy, comforting, and great for using up leftovers.

Ingredients:

• 2 large bell peppers, halved and seeds removed
• 2 cups leftover chili (beef, turkey, or vegetarian)
• 1/2 cup cooked rice or quinoa
• 1/2 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• 1/4 cup chopped green onions
• 1 tbsp chopped fresh cilantro (optional)
• 1/2 tsp paprika or chili powder
• Sour cream for serving (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Mix the leftover chili with the cooked rice or quinoa in a bowl.
3. Place the bell pepper halves in a baking dish, cut side up. Spoon the chili and rice mixture into each pepper half, pressing down gently to fill.
4. Sprinkle the shredded cheese on top of each stuffed pepper.
5. Bake for 25-30 minutes or until the peppers are tender and the cheese is melted and bubbly.
6. Sprinkle with chopped green onions and cilantro, and serve with a side of sour cream if desired.

These chili-stuffed bell peppers are an easy and satisfying way to transform your leftovers into a complete meal. They are perfect for a weeknight dinner and can be made ahead of time for convenience.

Leftover Vegetable Frittata

A frittata is a great way to use up leftover vegetables and create a protein-packed dish for breakfast, lunch, or dinner. This recipe is flexible and can be customized based on what you have on hand.

Ingredients:

• 4 large eggs
• 1 cup leftover cooked vegetables (e.g., roasted broccoli, zucchini, mushrooms, spinach)
• 1/4 cup shredded cheese (cheddar, feta, or goat cheese)
• 1/4 cup milk or cream
• 2 tbsp olive oil or butter
• 1/2 tsp dried oregano or Italian seasoning
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a bowl, whisk together the eggs, milk, salt, and pepper. Stir in the shredded cheese and any dried herbs.
3. Heat the olive oil or butter in an ovenproof skillet over medium heat. Add the leftover vegetables and sauté for 2-3 minutes until warmed.
4. Pour the egg mixture over the vegetables, tilting the skillet to ensure it’s evenly distributed.
5. Cook for 2-3 minutes on the stove until the edges start to set, then transfer the skillet to the preheated oven.
6. Bake for 8-10 minutes or until the eggs are fully set and the top is lightly golden.
7. Remove from the oven and let cool for a few minutes before slicing. Garnish with fresh parsley if desired.

This vegetable frittata is a versatile and quick meal that makes great use of your leftovers. It’s perfect for breakfast, brunch, or a light dinner and can be customized to include any vegetables or cheese you have on hand.

Note: More recipes​ are coming soon!