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Cooking with Easter Leftovers

If your refrigerator is anything like ours right now, it is filled with delicious Easter leftovers after a fun filled Easter weekend. Instead of reheating the same leftovers over and over, we came up with some ideas to repurpose leftovers into new dishes! 

a bunch of different types of food on a table

 

 

 

 

 

 

 

 

 

Avocado Egg Salad

Chef Mary Matthews – Way Cool Cooking School

A perfect way to use up any extra hardboiled eggs.

Total time: 20 minutes | Serves 2 (heaping 1/2 cup each)

Ingredients

  • 1 avocado
  • 4 eggs
  • 1 Tablespoon dill, minced
  • 1 Tablespoon parsley, minced
  • Juice of half of a lemon
  • 1 pinch of salt
  • 1 pinch of pepper
  • Drizzle of olive oil (as needed)

Directions

  1. (Skip this step if using leftover hard boiled eggs.) Hard boil the eggs. Cover the eggs with water in a saucepan. Bring to a boil, turn heat off, cover and rest (on hot burner) for 10-12 minutes, Then run under cold water.
  2. Break off the shells and cut the eggs into small pieces.
  3. Mash the avocados in a bowl with the back of a large wooden spoon until mostly smooth.
  4. Mix the eggs with the avocados, herbs, lemon juice, salt, and olive oil if you need it. Serve immediately at room temperature, or chill and serve cold on your favorite toasted bread, bagel or baguette.

 

 

 

a bowl of food on a plate

 

 

 

 

 

 

 

 

 

Leftover Holiday Potato Soup

Chef Mary Matthews – Way Cool Cooking School

Looking for a way to reuse those leftover scallop, party, or cheesy potatoes from the holiday? This recipe is simple and can be a easily adapted too.

Total Time: 25 mins | Servings: 3-4

Ingredients

  • 2 cups Leftover Scalloped or Cheesy Potato Hotdish
  • 2 cups Chicken Broth, or more as needed
  • 1/2 tablespoon Garlic Powder
  • Salt and Pepper to Taste
  • 1/2 cup Cubed Cooked Ham
  • 1/2 cup Shredded Cheddar Cheese (optional)
  • ¼ cup Grated Parmesan Cheese (optional)
  • ½ cup Leftover Cooked Vegetables (e.g. broccoli, carrots, green beans etc.)
  • Chopped fresh parsley, dill, chives, or green onions. Whatever you still have in your fridge, optional.

Directions

  1. Place the leftover potatoes into a large pot and pour in enough chicken broth to cover the potatoes completely. Add ham and bring to a boil then reduce heat to low.
  2. Season with garlic powder, salt, and pepper to taste. This will vary based on the seasonings already in your potatoes.
  3. Stir in the cheddar and parmesan cheese, and simmer for about 10 minutes.
  4. Divide into 4 bowls and garnish with chopped herbs, optional. Enjoy!
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