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chicken breast rice bowl with broccoli and sesame sauce
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Leftover Chicken Breast Rice Bowl with Broccoli and Sesame Dressing

Chicken, broccoli, and rice tossed in a light sesame dressing for an easy dinner.

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1. Cook 1 cup rice according to package instructions. Keep warm. 2. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering. 3. Add thinly sliced chicken breast in a single layer. Cook 3-4 minutes per side until internal temperature reaches 165°F, surface golden, texture firm. 4. Remove chicken, set aside. 5. In same skillet, add 1 cup broccoli florets. Stir-fry 3-4 minutes until bright green and tender-crisp. 6. Mix 1 tbsp sesame oil, 1 tbsp soy sauce, 1 tsp honey, and 1 tsp grated ginger in a bowl. 7. Return chicken to skillet, pour dressing over. Toss to coat and heat 1-2 minutes until sauce coats chicken and broccoli. 8. Serve chicken and broccoli over rice. 9. Finish with a sprinkle of fresh chopped cilantro.

  • Chicken breast

  • Rice

  • Broccoli

  • Olive oil

  • Sesame oil

  • Soy sauce

  • Honey

  • Ginger

  • Cilantro

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Serves4
DinnerAsian
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baked chicken casserole with mushrooms and melted cheese
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Baked Chicken Breast Casserole with Mushrooms and Cheese

Tender chicken baked with mushrooms, cream, and melted cheese for an easy dinner.

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1. Preheat oven to 375°F. 2. Heat 1 tbsp olive oil in a skillet over medium heat until shimmering. 3. Add 1 cup sliced mushrooms. Sauté 5-6 minutes until browned and moisture evaporates. 4. Add 1 clove garlic minced. Cook 30 seconds until fragrant. 5. Add 1.5 cups diced chicken breast in a single layer. Cook 4-5 minutes until heated through and lightly browned. 6. Stir in 0.5 cup cream and 0.25 cup grated cheese. Simmer 2-3 minutes until sauce thickens and coats spoon. 7. Transfer mixture to a baking dish. 8. Top with 0.25 cup shredded cheese. 9. Bake 15-20 minutes until cheese is bubbly and golden. 10. Let rest 5 minutes before serving. 11. Finish with fresh chopped basil.

  • Chicken breast

  • Mushrooms

  • Garlic

  • Cream

  • Cheese

  • Olive oil

  • Basil

Prep
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Total
Serves4
DinnerAmerican
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eye of round roast tacos with cabbage slaw and cilantro
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Eye of Round Roast Tacos with Fresh Slaw

Sliced eye of round roast served in tacos with fresh slaw and lime.

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1. Preheat oven to 400°F. Pat dry 1.5 lb eye of round roast. Rub with 1 tbsp olive oil and 1 tsp salt. 2. Place roast on a rack in a roasting pan. Roast 20-25 minutes until internal temperature reaches 135°F for medium rare. Remove and rest 10 minutes. 3. Thinly slice roast across the grain. 4. In a bowl, combine 2 cup shredded cabbage, 0.5 cup shredded carrot, 0.25 cup chopped cilantro, 1 tbsp lime juice, 1 tsp olive oil, and pinch salt. Toss to make fresh slaw. 5. Warm 8 small corn tortillas in a dry skillet over medium heat until pliable, about 30 seconds each side. 6. Assemble tacos with sliced roast and fresh slaw. 7. Finish with a squeeze of fresh lime juice on top before serving.

  • Eye of Round Roast

  • Olive Oil

  • Salt

  • Cabbage

  • Carrot

  • Cilantro

  • Lime Juice

  • Corn Tortillas

Prep
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Total
Serves4
DinnerMexican
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creamy mushroom pasta with sliced beef and thyme
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Creamy Mushroom Pasta with Sliced Eye of Round

Creamy pasta with mushrooms and sliced beef for a rich and simple dinner.

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1. Preheat oven to 400°F. Pat dry 1 lb eye of round roast. Rub with 1 tbsp olive oil and 1 tsp salt. 2. Roast on rack 20-25 minutes until internal temperature reaches 135°F. Rest 10 minutes. 3. Thinly slice roast across grain. 4. Cook 8 oz pasta according to package until al dente. Drain and set aside. 5. Heat 1 tbsp olive oil in large skillet over medium heat. Add 8 oz sliced mushrooms and 1 minced garlic clove. Sauté 5-7 minutes until mushrooms are browned and garlic is fragrant. Pan should shimmer and mushrooms should have edges caramelized. 6. Add 0.5 cup heavy cream and 0.25 cup grated Parmesan cheese. Simmer 2 minutes until sauce thickens and coats spoon. 7. Stir in cooked pasta and sliced roast. Heat through 2 minutes. 8. Finish with 1 tbsp chopped fresh thyme off heat.

  • Eye of Round Roast

  • Olive Oil

  • Salt

  • Pasta

  • Mushrooms

  • Garlic

  • Heavy Cream

  • Parmesan Cheese

  • Thyme

Prep
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Total
Serves4
DinnerItalian
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beef and vegetable soup with sliced eye of round carrots and celery
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Beef and Vegetable Soup with Sliced Eye of Round

Sliced eye of round simmered in broth with vegetables for a simple soup.

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1. Pat dry 1.5 lb eye of round roast. Rub with 1 tbsp olive oil and 1 tsp salt. 2. Roast on rack in 400°F oven 20-25 minutes until internal temperature reaches 135°F. Rest 10 minutes. 3. Thinly slice roast across grain. 4. In large pot, heat 1 tbsp olive oil over medium heat. Add 1 cup diced onion, 2 minced garlic cloves, 1 cup diced carrot, and 1 cup diced celery. Sauté 5-7 minutes until vegetables soften and onions are translucent. 5. Add 4 cup beef broth and bring to boil. 6. Add sliced roast to pot. Reduce heat to medium-low and simmer soup 10 minutes to blend flavors. 7. Finish with 1 tbsp chopped fresh parsley off heat before serving.

  • Eye of Round Roast

  • Olive Oil

  • Salt

  • Onion

  • Garlic

  • Carrots

  • Celery

  • Beef Broth

  • Parsley

Prep
Cook
Total
Serves4
SoupAmerican
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buffalo shredded chicken sandwich with cheddar on toasted bun
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Buffalo Shredded Chicken Sandwich

Shredded chicken coated in buffalo sauce served on toasted buns with melted cheddar.

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1. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering. 2. Add 3 cups shredded rotisserie chicken in a single layer. Cook 4-5 minutes until warmed and lightly browned. 3. Stir in 0.5 cup buffalo sauce. Simmer 2-3 minutes until sauce thickens and coats the chicken. 4. Remove from heat. 5. Toast 4 sandwich buns. 6. Assemble sandwiches with buffalo shredded chicken and 0.5 cup shredded cheddar cheese. 7. Finish each sandwich with 2 tbsp chopped fresh parsley sprinkled on top.

  • olive oil

  • shredded rotisserie chicken

  • buffalo sauce

  • sandwich buns

  • cheddar cheese

  • parsley

Prep
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Total
Serves4
LunchAmerican
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shredded chicken potato skillet with crispy potatoes and parsley
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Leftover Shredded Chicken and Potato Skillet

Golden diced potatoes and browned shredded chicken cooked with onion, garlic and smoked paprika in one skillet.

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1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. 2. Add 2 cups diced peeled potato in a single layer. Cook 8-10 minutes, turning occasionally, until golden brown and tender when pierced with a fork. 3. Push potatoes to one side. Add 2 cups shredded rotisserie chicken in a single layer. Cook 3-4 minutes without stirring until edges brown, then stir and cook 2 more minutes. 4. Add 1 cup diced onion and 2 cloves minced garlic. Cook over medium heat 4-5 minutes until onions are translucent. 5. Stir in 1 tsp smoked paprika, salt, and pepper. Cook 1-2 minutes to blend flavors. 6. Remove from heat and sprinkle 0.25 cup chopped fresh parsley as finishing element.

  • olive oil

  • potato

  • rotisserie chicken

  • onion

  • garlic

  • smoked paprika

  • parsley

  • salt

  • black pepper

Prep
Cook
Total
Serves4
DinnerAmerican
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pulled pork nachos with cheddar cheese and green onions
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Leftover Pulled Pork Nachos

Pulled pork nachos with melted cheddar and barbecue sauce.

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1. Preheat oven to 375°F. 2. Spread 6 oz tortilla chips evenly on a baking sheet. 3. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering. 4. Add 2 cups shredded pulled pork in a single layer. Cook 3-4 minutes until warmed and edges brown. 5. Stir in 0.5 cup barbecue sauce. Simmer 2-3 minutes until sauce thickens and coats pork. 6. Evenly distribute pork over tortilla chips. 7. Sprinkle 1.5 cups shredded cheddar cheese evenly over pork and chips. 8. Bake 8-10 minutes until cheese melts and bubbles. 9. Remove from oven and finish with 0.25 cup chopped fresh green onions sprinkled on top.

  • tortilla chips

  • olive oil

  • pulled pork

  • barbecue sauce

  • cheddar cheese

  • green onions

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Total
Serves4
DinnerMexican
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pulled pork nacho bake with melted cheese tomatoes and sour cream
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Leftover Pulled Pork Nacho Bake

Crispy chips, pulled pork, and melted cheese baked into an easy nacho dinner.

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1. Preheat oven to 400°F. 2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. 3. Add 2 cups shredded pulled pork in a single layer. Cook without stirring 3-4 minutes until edges are crisp. Stir and cook 1-2 minutes more to heat through. Remove from heat. 4. In a large bowl, combine 6 cups tortilla chips, cooked pulled pork, 2 cups shredded cheddar cheese, 1 cup diced tomato, and 1/2 cup sliced black olives. 5. Transfer mixture to a greased 9x13 inch baking dish. Spread evenly. 6. Bake uncovered for 10-12 minutes until cheese is melted and bubbly. 7. Remove from oven and let rest 3 minutes. 8. Top with 1/2 cup sour cream and 1/4 cup chopped fresh cilantro off heat.

  • olive oil

  • pulled pork

  • tortilla chips

  • cheddar cheese

  • tomato

  • black olives

  • sour cream

  • cilantro

Prep
Cook
Total
Serves4
DinnerMexican
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pulled pork mac and cheese baked with golden cheese on top
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Leftover Pulled Pork Mac and Cheese

Baked potatoes topped with pulled pork, cheddar, and sour cream.

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1. Preheat oven to 375°F. Bring a large pot of salted water to a boil. 2. Add 8 oz elbow macaroni to boiling water. Cook uncovered, stirring occasionally, until al dente, about 8-10 minutes. Drain and set aside. 3. Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering. Add 1 cup diced onion and sauté 4-5 minutes until translucent and softened. 4. Add 2 cloves minced garlic to the skillet. Cook 30 seconds until fragrant. 5. Stir in 2 tbsp all-purpose flour. Cook 1 minute, stirring constantly, until flour is lightly golden. 6. Gradually whisk in 2 cups whole milk. Increase heat to medium-high and bring to a simmer, stirring frequently. Simmer 3-4 minutes until sauce thickens and coats the back of a spoon. 7. Reduce heat to low. Stir in 2 cups shredded cheddar cheese and 1 cup shredded mozzarella cheese until melted and smooth. 8. Add 2 cups shredded pulled pork to the cheese sauce. Stir to combine and heat through, about 2 minutes. 9. Fold cooked macaroni into the cheese and pork sauce until evenly coated. 10. Transfer mixture to a greased 9x13 inch baking dish. Sprinkle 1 cup grated cheddar cheese evenly on top. 11. Bake uncovered for 20-25 minutes until bubbly and golden on top. 12. Remove from oven and let rest 5 minutes before serving. 13. Finish with 2 tbsp chopped fresh parsley sprinkled over the top off heat.

  • elbow macaroni

  • olive oil

  • onion

  • garlic

  • all-purpose flour

  • whole milk

  • cheddar cheese

  • mozzarella cheese

  • pulled pork

  • parsley

Prep
Cook
Total
Serves4
DinnerAmerican
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