The Secret to Never Cooking Twice (Unless You Want To)

Let me just say it—I used to be firmly anti-leftovers. Not in theory. In theory, I loved the idea of them. Save money, save time, save future me from eating crackers for lunch again. But in practice? I’d open the fridge, see a cold Tupperware of last night’s roasted whatever, and somehow choose toast. Or popcorn. Or yogurt. I am who I am.

But somewhere along the way—somewhere between being overbooked, underfed, and trying to cook like a functioning adult five nights a week—I made peace with leftovers. In fact, I might go so far as to say I love them now. (Okay, love is kind of strong. But like them a lot? Absolutely.)

So here it is—my kind of obvious (but still worth saying) defense of leftovers. And a few ideas to make them less sad and more “I meant to do this.”

Leftovers: They’re Not as Sad as You Think

Leftovers get such a bad rap. They’re the meal equivalent of wet socks technically (haha, ew). They’re fine, but hardly ever what you were hoping for. But they’re also low-effort, high-reward, and often even better the next day. (Looking at you, chili or you, chicken fried rice.)

They’re also the culinary version of a second chance. You already did the work once—why not enjoy the fruits (or lasagna) of your labor again (that was punny, wasn’t it)?

And there’s something unassumingly satisfying about opening the fridge and seeing options. Real options. Not just a jar of pickles and three limp celery stalks.

How to Actually Enjoy Leftovers

If you’re going to commit to this leftover life, you need a plan. Just trust me on this. Now, here’s what works for me:

1. Rebrand It. Don’t say, “We’re having leftover meatloaf.” Say, “We’re having meatloaf sandwiches.” It’s not deceit. It’s smart marketing (wink).

2. Use a Skillet (Or the Oven). Microwaves are convenient, but they can turn even the best dinner into a chewy disaster. A quick pan-sear or reheat in the oven brings life back to roasted veggies, pasta, or anything with a crust. Bonus—it makes your kitchen smell like you’re cooking, without actually cooking.

3. Add a Fresh Element. Toss some greens on top. Add a fried egg. Sprinkle with herbs. Drizzle with hot sauce or a squeeze of lemon. Anything to perk it up and convince your brain it’s not a rerun (it really works!).

4. Know What Actually Holds Up. Not everything is a good leftover. Some things get better (soups, stews, enchiladas), and some things turn into rubbery blobs (eh-hem scrambled eggs for one). Learn the difference and plan accordingly.

5. Store It Right. A little organization goes a long way. Use glass containers so you can see what you’ve got, and label things if you have the memory of someone who forgets why they opened the fridge in the first place (hi, it’s me).

My Personal Leftover MVPs

Roast chicken → turns into salad topper, quesadilla filler, chicken tacos, or soup base.
Cooked rice → perfect for fried rice the next day, or a quick taco bowl, or added to broth for a 3-minute comfort meal.
Taco night leftovers → always better in breakfast burrito form.
Baked potatoes → slice and fry them the next day like little homemade hash browns.
Roasted veggies → great in omelets, grain bowls, or tossed with pasta and a little olive oil and Parmesan.
Cooked pasta → turns into a quick pasta bake with some sauce and cheese or it works great cold in a pasta salad.
Grilled steak or pork → slice thin for sandwiches, tacos, or toss into fried rice or a salad.
Stir-fry → throw it in a wrap with some greens and a drizzle of sauce and call it lunch.
Cooked beans → mash them for a veggie burger or warm them up with eggs and hot sauce for breakfast.
Pizza → reheat in a skillet (trust me here, do not use the microwave), or cut into strips and dip it in marinara or ranch dressing like grown-up mozzarella sticks.

Why This Matters (Even Just a Little)

Because feeding yourself—day after day after day—can feel relentless even as a grown adult. Sometimes I don’t want to “whip up” anything. I just want to open the fridge and see that past me was kind enough to leave future me a decent lunch on the ready.

So yes, I’m most definitely pro-leftovers now. I might even be planning my dinners around the leftovers. (Lasagna? That’s three meals right there—who am I?)

And if you need me tomorrow at noon, I’ll be reheating last night’s pasta with a little cracked pepper, a lot of Parmesan, and zero guilt about any of it.

Now it’s your turn. Do you eat leftovers? Or do they linger until someone in the house finally declares them science experiments? Let me know—especially if you have a go-to way of making them feel new again. I’m all ears.