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When we have veal, chicken or eggplant Parmesan for dinner, I use the leftovers to make lunch the next day. I simply warm the breaded veal, chicken or eggplant slices along with some of the extra tomato sauce and tuck it inside a bun. —Heather Bonser, Laurel, Montana
Mary S. of York, Pennsylvania recommends draining leftover vegetables well and adding them to an…
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"To zip up my potato salad, I toss in a 4-ounce can of mild diced chilies," says Okey Probasco…
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