The way the holidays fall out this year, every other day seems to be either Shabbat or a holiday, which means, of course, lots of cooking . . .

At this point, you may well be feeling all cooked out. But with Shabbat coming up, followed by Shemini Atzeret, Simchat Torah and then another Shabbat, you probably still have lots of meals to serve; many people to feed. You might also have some leftovers sitting around that no one wants to look at . . .

So this week I’m sharing some easy ways to stretch and repurpose your leftovers into new, delicious dishes that you can serve proudly.

1. Fluffy Vegetable-Laden Frittata

Frittata is traditionally dairy, but you can make it pareve to accommodate your leftovers. You can use cut-up chicken, shredded meat, sliced cold cuts, flaked salmon, etc. Add in some roasted vegetables, or sauté some quick-cook veggies (like tomatoes, mushrooms or green beans), serve with toast or rice cakes, and you have a full meal.

Crack and beat 6–8 eggs in a bowl, with salt and pepper. Add in your protein and vegetables. Heat a frying pan over medium heat with 1–2 tablespoons of oil. Pour the mixture into a frying pan and cook for a couple of minutes until the egg mixture starts to set around the edges. Transfer the pan to the oven and bake at 350° F until the frittata is just set.

Remove, let sit for a minute or two, then slice and serve.

2. Brown Rice with Chicken and Mushrooms

Got some chicken, meat or turkey sitting in your fridge? A hot pot or fresh, fluffy rice can give new life to your bits ’n’ pieces. Cook up some short-grain brown rice (or the rice of your choice). Sautée an onion, some mushrooms (and/or any other vegetables of your choosing—such as carrots, celery or peppers) and your diced chicken or meat. Mix everything together and serve hot.

3. Pomegranate Green Bean Chicken Salad

Dice up your leftover schnitzel or grilled chicken and mix with green beans and dressing. Get the recipe here.

4. Bourekas with Mushroom Sauce

Puff pastry might not be healthy (okay, it definitely isn’t healthy), but it’s a great way to refresh your leftovers. Mashed potatoes or sautéed vegetables work well. So does shredded brisket or other meat. Some people even mash and use the vegetables from their chicken soup. Fill and seal the puff pastry, brush with egg or oil, and bake at 400° F until golden (usually 20–30 minutes). Serve plain or with mushroom sauce.

5. Salad, Salad, Salad!

Salads are another good way to give your leftovers new life. Chicken, meat, turkey, salmon, tuna . . . pick one and throw it in. Mix in a good dressing and serve immediately. Use one of these recipes, or put together the veggies and dressing of your choice.

Healthy Grilled Chicken Salad

Romaine Pepper Steak Salad

My Favorite Dressing

Other ways to repurpose your bits ’n’ pieces are sandwiches, wraps and omelets. What do you do with your leftovers?