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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 I have leftover scalloped potatoes, I add them to corn chowder. The soup that results is…
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In her Franklin, Kentucky kitchen, Amy A. stir-fries leftover spaghetti noodles in butter until…
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