5 Creative Ways to Turn Shabbat Leftovers into Delicious Family Meals

There are two kinds of people on Sunday morning. Some open the refrigerator, sigh at the sight of all the leftover Shabbat food, and throw it away because no one is going to eat it. Others know that every one of those containers can be transformed into a delicious meal that no one would ever guess started as leftovers.

Here's how to do it.

A helpful tip: Before storing leftovers in the refrigerator, separate them into small containers by food type. This makes it much easier to combine ingredients into new recipes throughout the week, helping you reduce food waste while saving both time and money.

1. Chicken and Potato Bake

Perfect for: Leftover roast chicken, baked potatoes, or mashed potatoes.

Ingredients

• 2 cups shredded cooked chicken

• Leftover potatoes (baked, roasted, boiled, or mashed)

• 2 eggs

• ½ cup flour or breadcrumbs

• Salt, pepper, and your favorite seasonings

Instructions

Mix all the ingredients together and transfer the mixture to a loaf pan. Bake at 350°F (180°C) for about 30 minutes, or until golden brown.

2. Crispy Rice Fritters

Perfect for: Leftover white rice or vegetable rice.

Ingredients

• 2 cups cooked rice

• 2 eggs

• 3 tablespoons flour

• 1 small onion, finely chopped

• Chopped parsley

• Salt and pepper

Instructions

Combine all the ingredients, shape into small patties, and either fry in a small amount of oil or bake in the oven until golden brown on both sides.

3. Shakshuka with Leftover Meatballs

Perfect for: Leftover beef or chicken meatballs.

Ingredients

• 5–6 cooked meatballs

• Tomato sauce

• 1 onion, chopped

• 1 red bell pepper, chopped

• 2–4 eggs

• Garlic, minced

• Fresh cilantro or any herbs you enjoy

Instructions

Sauté the onion and red pepper until softened. Add the garlic, tomato sauce, and herbs, then pour in a little water and simmer for about 15 minutes until the flavors come together.

Add the leftover meatballs, then crack the eggs directly into the sauce. Season the eggs lightly with salt and pepper, cover the pan, and cook until the eggs are set. Serve hot.

4. Toasted Challah Salad

Perfect for: Leftover challah.

Ingredients

• Challah cut into cubes

• Olive oil

• Crushed garlic

• Lettuce

• Cherry tomatoes

• Cucumber

• Red onion

• Vinaigrette dressing

Instructions

Toss the challah cubes with olive oil and garlic, then bake until crisp and golden.

Prepare the salad by combining the vegetables with the vinaigrette, then add the toasted challah cubes in place of croutons. These homemade croutons are also delicious sprinkled over vegetable soup or any other soup.

5. Creamy Roasted Vegetable Soup

Perfect for: Leftover roasted vegetables, such as antipasto vegetables.

Ingredients

• Leftover cooked or roasted vegetables

• Vegetable or chicken stock (or water)

• Salt, pepper, and other seasonings to taste

• Fresh herbs

Instructions

Blend the vegetables with the stock until smooth. Heat the soup, adjust the seasoning if needed, and serve with a drizzle of olive oil or homemade challah croutons for a comforting meal.