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When boneless chicken breasts are on sale, I buy several pounds, flatten them slightly, brush them with olive oil and balsamic vinegar and grill them. I store leftovers in the freezer for later meals. Simply defrost as many as needed, cover with Dijon mustard, salsa or bottled gravy, and heat in the microwave for a time-saving entree. —Thomas Mills, Babylon, New York
To use up leftover meatballs in spaghetti sauce, I recently cooked enough jumbo pasta shells to…
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“I stir leftover seasoned ground beef from a taco supper into canned tomato soup along with a…
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