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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
"When cooking zucchini and squash, I slice them into disks and saute them in butter and…
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“Next time you make a stir-fry, use pan-fried ramen noodles instead of rice,” recommends Kathy…
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