People sometimes ask me for ideas on what to do with leftovers. Some have asked me to post the ideas on the blog. So here is the first post in a series to come. This one will focus on chicken.

The point of start is with a roasted chicken, potatoes (from the farm), and carrots we had on Friday.
See recipe here Roasted chicken with potatoes and carrots
So here are a few options:

Chicken wrap
This is more a list of ingredients than a recipe and you can mix and match ingredients to make your favorite wrap:

Leftover chicken, shredded, reheated
Pita/flatbread, warmed
Sour cream/Tzaziki /thick yogurt (like Greek yogurt)
Cucumber, tomatoes, bell peppers, red onion – diced/sliced/chopped
Avocado – sliced/mashed
Cilantro, or any fresh herb that you like and have available
Leftover grated cheese

Another way to go is make a soup. A-ha!

Leftover chicken soup

First, look in your fridge for other leftovers you can use.

Other ingredients you can add:
Pasta, beans, leafy greens, cauliflower, root vegetables, the list is endless…
Serve with some leftover grated cheese on top and cubes of leftover bread (or even better, toast the bread before to make crunchy croutons)

A third option can be Thai style salad.
OK, I had soba noodles and a jarred Peanut Satay sauce. I usually don’t like prepared jarred condiments and other pantry items and sauces of that sort, but from time to time I think “let’s give it a try”. I always end up with the same conclusion – anything home-made will taste better than any of the canned or jarred stuff.

Here’s a recipe I tried and like from the Food Network by Tyler Florence (good looking, ha?!). If you don’t have all these ingredients, a few tablespoons of peanut butter will be nice too. It will sure taste better then the jarred sauce.

1 pound Chinese egg noodles or spaghetti