Remix your holiday leftovers!

Sometimes leftovers get a bad rep. The thought of eating the same meal for days usually isn’t thrilling… but it’s time to rethink leftovers because sometimes, more is more!

Getting creative in the kitchen is key to creating something new from the ingredients you have leftover. At Too Good To Go, we love to experiment with new dishes and recipes, especially when it keeps good food from going to waste.

The possibilities are endless. Can you turn roasted turkey into a salad, transform smoked salmon from appetizer to a delicious brunch bagel, salty pies and chocolate candies can become new treats, and tasty new versions of everything from pizzas, pasta, and tacos await. 

We’re sharing a few ideas below for inspiration, happy remixing!

Holiday Cookie Parfaits

Too many cookies is one of our favorite problems to have. If you’re looking for a new way to finish off a big batch of biscotti, gingerbread, wafers - or any crispy cookie, why not remix them into parfait cups?

1. Alternate layers of crushed cookies into parfait cups or jars

2. Between layers, add warm pudding, whipped cream - or even ice cream

3. If using whipped cream or pudding, put parfaits in the refrigerator to set for an hour or so.

4. Finish with whipped cream and whatever toppings would pair well with your parfait flavors. Think - drizzled chocolate, fruit, nuts, crushed candy cane and more crushed cookies!

Leftover breakfast hash

If any of your holiday breakfasts include meat and potatoes (or really any starch and veggies) a breakfast hash is a great way to remix those leftovers!

1) Heat a bit of oil and saute an onion in a cast iron or oven-proof skillet. Meanwhile preheat the oven to 400°.

2) Add chopped up cooked potatoes (and any other leftover veggies you have on hand) and stir until warm and slightly crispy. Add pieces of meat if desired.

3) Crack eggs on top of the hash, add some cheese if you’ve got it, and move skillet into the oven. Bake until egg whites are set and eggs are cooked to your liking.

Croissant bread pudding

If you’re finding yourself with lots of croissants this week (perhaps from picking up a few Too Good To Go pastry bags) - bread pudding is a great way to use them when they’re past their prime. Scale the recipe based on how many pastries you have on hand - and your preferred level of sweetness.

1) Tear leftover croissants into medium-sized pieces and toast them up.

2) Whisk together eggs, equal amounts of whole eggs & egg yolks, half and half, brown sugar, and a pinch of salt. Add additional flavors as desired, such as vanilla, citrus zest, slivered almonds & berries.

3) Place the toasted croissants into a baking dish and pour custard mixture on top. Cover and refrigerate for at least 1 hour. Bake at 350° for 40 mins or until custard is set. 

Leftover veggie pie

Have you had your fill of dessert pies over the holidays? Why not try a savory one - using all of your leftover vegetables. This recipe is flexible to work with whatever you have at home. 

Ingredients: 

 Whatever veggies and vegetable scraps you have on hand 
 2 eggs
 Cottage cheese
 Salt and pepper

 Dough:
4 Tbsp. Cold butter
1.5 Cups flour 
Pinch of salt
1 egg

1) To make the dough: mix the flour, butter and salt together until the mixture resembles breadcrumbs (using a food processor or hand pastry blender).
2) Add one egg and mix until it forms a dough
3) Put the dough in the refrigerator for 30 mins and preheat the oven to 400F
4) Shape the dough onto a buttered pie plate and pre-bake for 10-12mins
5) Cut all your leftover veggies into small pieces
6) Brown them in a pan with olive oil and allow them to simmer for 15 minutes 
7) In a separate bowl, mix 2 eggs with cottage cheese and some salt and pepper 
8) Add the veggies and then the eggs mix onto the pre-heated dough 
9) Bake for an additional 20mins 

We hope these remix ideas have sparked some inspiration for you to look at your holiday leftovers in a new way.