From Roasts to Riches: 8 Clever Hacks to Make Your Mother’s Day Feast

Not sure what to do with those Mother’s Day Leftovers? Don’t throw them out, we're begging you! We’ve got a few easy tricks to make the most of those roasts, salads and bakes – you’ll be feeding your family for free for the next week!

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Mother’s Day is a day filled with love, delicious food and, unfortunately, excessive waste! In the United States alone, it's estimated that about 25% more food is wasted on Mother's Day compared to an average day. But it doesn’t have to be that way. Instead of letting them go to waste, why not get creative and give them a new life? Here’s how.

Transform the Roast

If you have leftover roast chicken, beef, or pork, don’t let it sit in the fridge untouched. Shred the meat and turn it into delicious tacos, burritos, or quesadillas. Add some fresh veggies, cheese, and your favourite salsa for a quick and tasty meal. Try the following:

Shredded Meat Tacos:

Shred leftover roast beef, chicken, or pork into bite-sized pieces.
Warm up some tortillas in a skillet or microwave.
Fill the tortillas with the shredded meat and add your favourite toppings like salsa, guacamole, chopped onions, and cilantro.
Squeeze some lime juice over the top for extra flavour.

Beef, Chicken, or Pork Quesadillas:

Chop up the leftover roast meat into small pieces.
Place a tortilla on a skillet over medium heat.
Sprinkle some shredded cheese on half of the tortilla, then add the chopped meat and any additional toppings like sautéed onions or bell peppers.
Fold the tortilla in half and cook until the cheese is melted and the tortilla is golden brown on both sides.
Cut into wedges and serve with salsa, sour cream, or guacamole for dipping.

Roast Beef or Pork Burritos:

Warm up some large tortillas in the microwave or on a skillet.
Spread some refried beans on each tortilla, then add a layer of shredded roast beef or pork.
Top with rice, shredded cheese, and any other desired toppings such as lettuce, tomatoes, salsa, and sour cream.
Fold in the sides of the tortilla and roll it up tightly.
Place the burritos seam-side down on a baking sheet and bake in the oven until heated through and the tortillas are crispy.

BBQ Pulled Pork or Chicken Sandwiches:

Shred leftover roast pork or chicken into small pieces.
Heat up some barbecue sauce in a saucepan over medium heat.
Add the shredded meat to the sauce and simmer for a few minutes until heated through and coated in the sauce.
Toast some burger buns or sandwich rolls.
Spoon the barbecue meat onto the buns and top with coleslaw for a delicious and tangy sandwich.

Roast Beef or Pork Stir-Fry:

Slice leftover roast beef or pork into thin strips.
Heat some oil in a wok or large skillet over high heat.
Add sliced onions, bell peppers, and any other desired vegetables to the skillet and stir-fry until they are tender-crisp.
Add the sliced meat to the skillet and stir-fry for a few minutes until heated through.
Season with soy sauce, garlic, and ginger for an Asian-inspired flavour.
Serve over cooked rice or noodles for a quick and satisfying meal.
These are just a few ideas to get you started on transforming your leftover roast into delicious and flavourful meals. Feel free to get creative and experiment with different ingredients and flavours to suit your taste preferences!

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Make Flavourful Soups

Leftover vegetables and mashed potatoes from your Mother’s Day feast? Combine them with some broth to create a hearty soup. Add in any leftover meat for extra flavour and protein. Season it with herbs and spices to taste, and you’ve got yourself a comforting meal for those chilly evenings.

Whip Up a Frittata

Got leftover eggs and veggies from your Mother’s Day brunch? Use them to make a flavourful frittata! Simply beat the eggs, mix in the veggies, and pour the mixture into a greased skillet. Cook until the edges are set, then finish it off under the broiler until golden and fluffy.

Try this easy frittata:

Ingredients:

Leftover cooked vegetables (such as onions, mushrooms, spinach or asparagus)
Leftover cooked meat (such as ham, bacon, sausage or chicken)
Eggs
Cheese (such as cheddar, mozzarella or feta)
Milk or cream
Salt and pepper
Olive oil or butter

Instructions:

Prep the Ingredients: Chop any leftover vegetables and meat into bite-sized pieces. If they are already cooked, there's no need to cook them again.
If you don’t have leftover cooked vegetables, you can quickly sauté fresh vegetables until tender before adding them to the frittata.
Beat the Eggs: In a large mixing bowl, crack the eggs and whisk them together until they are well beaten. For a richer and creamier frittata, add a splash of milk or cream to the beaten eggs and whisk until combined.
Season the Eggs: Season the beaten eggs with salt and pepper to taste. Keep in mind that leftover ingredients may already be seasoned, so adjust accordingly.
Preheat the Oven: Preheat your oven to 350°F or 175°C.
Prepare the Frying Pan: Heat a non-stick oven-safe frying pan over medium heat.
Add a drizzle of olive oil or a pat of butter to the pan and swirl it around to coat the bottom and sides.
Add the Ingredients to the Pan: Once the oil or butter is hot, add the leftover cooked vegetables and meat to the pan.
Spread them out evenly in the pan so that every bite of the frittata gets some delicious fillings.
Pour in the Eggs: Pour the beaten eggs over the vegetables and meat in the pan.
Gently shake the pan to distribute the eggs evenly.
Cook the Frittata on the Stovetop: Let the frittata cook on the stovetop for a few minutes until the edges start to set. Using a spatula, gently lift the edges of the frittata to allow the uncooked eggs to flow to the bottom of the pan.
Add Cheese (Optional): Sprinkle grated cheese evenly over the top of the frittata.
Use your favourite cheese or a combination of cheeses for extra flavour.
Finish in the Oven: Once the edges are set and the top is starting to look slightly firm, transfer the pan to the preheated oven.
Bake the frittata in the oven for 10-15 minutes, or until the top is golden brown and the centre is set.
Serve and Enjoy: Carefully remove the frittata from the oven and let it cool for a few minutes. Slice the frittata into wedges and serve hot, warm, or at room temperature.
Garnish with fresh herbs like parsley or chives, if desired.

Tips:

Don’t overload the frittata with too many fillings, as it may become too dense. Aim for a good balance of eggs to fillings.
Feel free to experiment with different combinations of leftover ingredients to create unique flavour profiles. If you're not sure whether the frittata is fully cooked, insert a knife into the centre. If it comes out clean, the frittata is done.
Leftover frittata can be stored in the refrigerator for a few days and enjoyed cold or reheated.
Frittatas are a great make-ahead option for breakfast, brunch, or even lunch. They can be served hot, warm, or at room temperature, making them perfect for entertaining.
Serve your frittata with a side salad or some crusty bread for a complete meal.
With these tips and instructions, you can easily whip up a delicious frittata using your Mother’s Day leftovers. Enjoy experimenting with different flavours and ingredients to create your own unique frittata masterpiece!

Create a Pasta Dish

Leftover pasta salad or cooked pasta can be easily transformed into a delicious pasta bake. Mix it with some Nomato sauce, cheese, and any leftover meat or veggies. Top it with breadcrumbs and bake until bubbly and golden brown. Serve with a side salad for a complete meal.

Craft Savoury Sandwiches

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Turn leftover sandwich fillings like turkey, ham, or roasted vegetables into tasty sandwiches. Use any leftover bread or rolls from your Mother’s Day brunch as the base. Add some cheese, lettuce, and your favourite condiments for a satisfying lunch or dinner option.

Ingredients:

Leftover cooked meat (such as turkey, ham, roast beef, or chicken)
Leftover bread or rolls (such as baguette, ciabatta, or sandwich bread)
Cheese (such as Swiss, cheddar, provolone, or mozzarella)
Condiments (such as mustard, mayonnaise, pesto, or cranberry sauce)
Fresh vegetables (such as lettuce, tomato, onion, cucumber, or avocado)
Optional extras (such as pickles, roasted peppers, olives, or sprouts)

Instructions:

Choose Your Bread: Start by selecting your bread or rolls for the sandwiches. If you have leftover bread or rolls from Mother’s Day, this is the perfect opportunity to use them.
If the bread is slightly stale, you can freshen it up by briefly toasting it in the oven or toaster.
Prepare Your Meat: Slice or shred the leftover cooked meat into thin slices or bite-sized pieces. If the meat is cold, you can warm it up by briefly reheating it in the microwave or on the stovetop.
Select Your Cheese: Choose your cheese based on the type of meat you're using and your personal preference.
Slice the cheese thinly or grate it for easier melting.
Gather Your Condiments and Vegetables: Lay out your condiments and fresh vegetables so they’re easily accessible for assembling the sandwiches.
Consider mixing and matching condiments and vegetables to create different flavour profiles.
Assemble Your Sandwiches: Start by spreading a thin layer of your chosen condiment on one side of each slice of bread or roll. Layer the sliced or shredded meat on top of the condiment. Add a slice of cheese on top of the meat. Arrange the fresh vegetables on top of the cheese, adding as many or as few as you like. If using any optional extras like pickles or roasted peppers, add them on top of the vegetables.
Put it Together: Place the second slice of bread or roll on top of the sandwich, condiment side down. Press down gently to help the sandwich hold together.
Cut and Serve: If using a long loaf like baguette or ciabatta, slice the sandwich into individual portions using a sharp knife. If using sandwich bread or rolls, you can serve them whole or cut them in half. Arrange the sandwiches on a platter and serve immediately.

Tips:

Consider grilling or toasting the sandwiches for added flavor and texture. You can use a panini press, grill pan, or skillet for this purpose.
Use leftover condiments from your Mother’s Day celebration to add extra flavor to your sandwiches.
Don’t forget to layer the ingredients evenly to ensure that every bite has a good balance of flavours.
Get creative with your sandwich combinations! Mix and match different meats, cheeses, condiments, and vegetables to create unique flavour combinations.
If you have vegetarian guests, you can create delicious sandwiches using leftover roasted vegetables, hummus, cheese, and fresh greens.
Leftover sandwiches can be wrapped tightly in plastic wrap or foil and stored in the refrigerator for a quick and easy lunch the next day.

Reinvent the Salad

If you have leftover salad greens or veggies, toss them into a blender with some fruits and yoghurt to make a refreshing smoothie. You can also use them as toppings for a homemade pizza or flatbread. Add some cheese and herbs for extra flavour, then bake until crispy and golden.

Make a Grain Bowl

Got an abundance of grains after Mother’s Day? Leftover rice, quinoa, or couscous can be transformed into a delicious grain bowl. Top it with leftover meat, roasted veggies, and a drizzle of sauce for a quick and nutritious meal. You can also add some avocado, nuts, or seeds for extra texture and flavour.

Ingredients:

Leftover cooked grains (such as rice, quinoa, barley, or couscous)
Leftover cooked protein (such as grilled chicken, roasted beef, tofu, or beans)
Assorted vegetables (fresh or leftover, such as roasted vegetables, steamed greens, cherry tomatoes, cucumber, bell peppers, or avocado)
Sauce or dressing (such as tahini sauce, soy sauce, vinaigrette, or salsa)
Optional toppings (such as nuts, seeds, cheese, or fresh herbs)

Instructions:

Choose Your Grains: Start by selecting your base grain for the bowl. If you have leftover cooked grains from Mother’s Day, this is the perfect opportunity to use them up.
Reheat the grains if they are cold, or leave them at room temperature if they are already warm.
Prepare Your Protein: Choose your protein option based on what you have leftover. Shred or slice it into bite-sized pieces if needed.
If your protein is cold, you can warm it up by briefly reheating it in the microwave or on the stovetop.
Prep Your Vegetables: Wash and chop any fresh vegetables you plan to use.
If you have leftover cooked vegetables, you can use them as they are or reheat them if desired.
Assemble Your Bowl: Start by layering the cooked grains at the bottom of your bowl. Add the cooked protein on top of the grains. Arrange the vegetables around the protein, creating a colourful and balanced bowl. If you have a variety of vegetables, try to distribute them evenly for a visually appealing presentation.
Mix and Enjoy: Once your grain bowl is assembled, give it a gentle toss or stir to combine all the ingredients. Grab a fork or spoon and dig in, enjoying the delicious combination of flavours and textures in every bite.
Drizzle with Sauce or Dressing: Choose a sauce or dressing to tie everything together. This could be as simple as a drizzle of olive oil and a squeeze of lemon, or you could use a premade sauce like teriyaki, peanut, or tahini dressing.
Pour the sauce or dressing over the grain bowl, focusing on even distribution.
Add Optional Toppings: Sprinkle your grain bowl with any optional toppings you like. This could include nuts (such as almonds, peanuts, or cashews), seeds (such as sesame seeds, pumpkin seeds, or sunflower seeds), cheese (such as feta, goat cheese, or shredded cheddar), or fresh herbs (such as parsley, cilantro, or basil).
These toppings not only add texture and flavour but also boost the nutritional content of your bowl.

Tips:

Don’t be afraid to mix and match different grains, proteins, and vegetables to create your ideal grain bowl.
Consider incorporating a variety of colours into your bowl to ensure a wide range of nutrients.
Make a big batch of grain bowl components and store them separately in the fridge for easy meal prep throughout the week.
Customise your grain bowl based on your dietary preferences and restrictions. For example, you can make it vegetarian or vegan by omitting the meat and adding more plant-based proteins like tofu or beans.
Use up small amounts of leftover ingredients by adding them to your grain bowl. Even small portions of leftover vegetables, herbs, or cheeses can add a burst of flavour to your meal.

Freeze for Later

If you find yourself with more leftovers than you can handle, don’t hesitate to freeze them for later use. Portion them out into freezer-safe containers or bags and label them with the contents and date. They’ll come in handy for quick and easy meals on busy days.

Choose the Right Containers: Use airtight, freezer-safe containers or resealable freezer bags to store your leftovers. Make sure they are labelled with the contents and date for easy identification later.
Portion Out the Leftovers: Divide the leftovers into individual or family-sized portions before freezing. This makes it easier to thaw and use only what you need later on.
Cool the Leftovers: Allow the leftovers to cool to room temperature before placing them in the freezer. Hot or warm food can raise the temperature inside the freezer and potentially lead to freezer burn.
Package for Protection: For soups, stews, and sauces, leave some space at the top of the container or bag to allow for expansion as the food freezes.
Remove as much air as possible from freezer bags before sealing to prevent freezer burn.
For solid items like meats or casseroles, wrap them tightly in plastic wrap or foil before placing them in a freezer bag or container to prevent freezer burn and maintain moisture.
Label Everything: Clearly label each container or bag with the contents and date of freezing. This helps you keep track of what’s in your freezer and ensures that you use the oldest items first.
Freeze Quickly: Place the containers or bags in the coldest part of your freezer, usually towards the back or bottom.
Freeze the leftovers as quickly as possible to maintain their quality. Avoid overcrowding the freezer and leave space around the containers or bags for air circulation.
Thaw Safely: When you’re ready to use the leftovers, thaw them safely in the refrigerator overnight. This slow thawing process helps maintain the texture and flavour of the food.
Alternatively, you can thaw certain items like soups or sauces by placing the sealed container or bag in a bowl of cold water, changing the water every 30 minutes until thawed.
Never thaw leftovers on the countertop at room temperature, as this can promote bacterial growth.
Reheat Properly: Reheat the leftovers thoroughly before serving to ensure they reach a safe internal temperature. Use a food thermometer to ensure that the food reaches at least 165°F (74°C).
Soups, stews, and sauces can be reheated on the stovetop or in the microwave.
Meats and casseroles can be reheated in the oven, toaster oven, or microwave.
Use Within a Reasonable Timeframe: Use frozen leftovers within a reasonable timeframe for the best quality. Most frozen leftovers will maintain their quality for 2-3 months in the freezer.
Keep track of what you have in your freezer and try to use older items before newer ones.
Get Creative: Use your frozen leftovers in creative ways to avoid meal fatigue. For example, turn leftover roast chicken into chicken salad sandwiches, or repurpose leftover veggies into a hearty soup.

Leftovers Soup

Ingredients:

2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
4 cups chicken or vegetable broth (homemade or store-bought)
2 cups leftover roast vegetables (we used sweet potato, cauliflower and pumpkin, but anything will work, for instance, potatoes, carrots, parsnips, squash, etc.)
2 cups shredded leftover cooked chicken
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper, to taste
2 cups cooked pasta (any shape you like, such as penne, rotini, or shells)
Fresh parsley, chopped, for garnish (optional)
Grated Parmesan cheese, for serving (optional)

Instructions:

Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
Add Vegetables and Herbs: Add the diced carrots and celery to the pot and cook for 5 minutes, stirring occasionally. Stir in the dried thyme and rosemary, and cook for another minute to release their flavours.
Add Broth: Pour in the chicken or vegetable broth and any leftover juices from the roast vegetables.
Bring the soup to a simmer and let it cook for 10-15 minutes, allowing the flavors to meld together.
Incorporate Leftovers: Add the leftover roast vegetables and shredded chicken to the pot.
Stir well to combine, and let the soup simmer for another 5-10 minutes to heat the leftovers through.
Season and Adjust: Taste the soup and season with salt and pepper according to your preference. Keep in mind that the leftover roast vegetables and chicken may already be seasoned, so adjust accordingly.
Add Pasta: Stir in the cooked pasta and let it simmer for an additional 5 minutes until heated through.
If the soup becomes too thick, you can add more broth or water to reach your desired consistency.
Serve: Ladle the leftovers soup into bowls and garnish with chopped fresh parsley if desired.
Serve hot, with grated Parmesan cheese on the side for sprinkling.

Tips:

Feel free to customise this soup with any leftover vegetables or proteins you have on hand. You can also add in additional ingredients like beans, corn, or greens.
If you prefer a smoother texture, you can puree a portion of the soup with an immersion blender before adding the pasta.
This soup is even better the next day, as the flavours have more time to meld together – yep, we’re talking leftovers’ leftovers! It really is the gift that keeps on giving – store in an airtight container in the refrigerator for up to 3-4 days.
Don’t limit yourself to just the ingredients listed in this recipe. Leftovers soup is a great way to use up whatever you have in your fridge, so feel free to get creative!

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From Roasts to Riches: 8 Clever Hacks to Make Your Mother’s Day Feast Last