Leftovers and what to do with them … here are some suggestions for ways to use left over food:
Asparagus Make asparagus omelets by chopping cooked asparagus, and add to beaten eggs. Add a little grated cheddar or American cheese. This makes a great meal for dinner! Place cooked asparagus in a buttered baking dish, then sprinkle with breadcrumbs mixed with parmesan cheese. Bake until heated through.
Cereal Crush cereal well, dip chicken pieces into egg wash, then roll in the crushed cereal. Bake according to your favorite oven baked chicken recipe.
Chili Reheat and spoon over cooked hamburger patties. Top with shredded Monterey jack cheese and sour cream. Warm leftover chili and put into taco shells. Add shredded cheese, shredded lettuce, diced tomatoes, and sour cream. Warm chili and put on baked potatoes adding cheese, sour cream, and chives
Ham Slices Heat ham with your favorite barbecue sauce and serve on rolls.
Meat Balls Slice meatballs, sauté bell pepper strips until crisp-tender, then add the meatball slices to the pan to heat through. Use as a sandwich filling for French or Italian bread, adding warmed spaghetti sauce as desired.
Roast Beef Put into a crock pot with some canned green chilies, a little cumin, a little garlic, and water. Cook until the beef is easily shredded, then use as a taco or burrito filling.
Taco Meat Put a layer of tater tots in a baking dish. Bake according to package instructions. Top with taco meat and mozzarella cheese. Bake until the meat is heated through and the cheese is melted.
Wine Freeze leftover wine into ice cubes for future use in casseroles and sauces.
Pie Dough Roll dough very thin, dot with butter, then sprinkle with cinnamon and sugar. Slice off 1 inch pieces and bake; kids love these!
Candy Break Hershey bars into chunks and mix into standard chocolate chip cookie recipes. Add crushed pieces of Butterfinger to peanut butter cookie dough.

Strawberry Shortcake

2 Angle Food Cakes
2 (10-ounce) packages frozen or fresh strawberries
3 cups vanilla pudding
3 cups heavy cream, whipped

Break or tear cake in small pieces, use 1/3 cake for layers. Pour 1/3 strawberries over cake, next 1/3 pudding, then 1/3 cream. Repeat layers to desired quantity.

Crispy Herb Baked Chicken

2/3 cup dry potato flakes
1/3 cup grated Parmesan cheese
1 teaspoon garlic salt
3 pounds chicken quarters, cut
1/3 cup butter, melted

Heat oven to 375 degrees. Grease and line with foil your baking sheet or baking pan. In a medium bowl, combine potato flakes, Parmesan cheese, and garlic salt. Stir until well mixed. Dip chicken pieces into melted butter or margarine, and roll in potato flake mixture to coat. Place in prepared pan. Bake for 45 to 60 minutes, or until chicken is tender and golden brown.

Chicken Pot Pie
4 boneless chicken breast, diced
--You can also use leftover chicken from above recipe--
1 can cream of chicken soup
1 can cream of potato soup
2 cans Veg-All mixed vegetables
1 teaspoon cumin
Salt/pepper to taste
1 box ready made pie crust

Place one pie crust in pie pan and back at 350 degrees for 10 to 12 minutes. Mix together undiluted soup, canned vegetables, diced chicken and seasonings. Pour mixture into pie shell and cover with the second crust. Crimp edges and make slits in the top crust. Bake at 375 degrees for 30 minutes or until crust is golden brown.