15 Creative Leftover Dinners

This satisfying supper is a great way to use up leftover rice and those pesky bits of leftover vegetables that always manage to clog the crisper. Serve with some grated cheese on top.

Tip: To cook brown rice: Place 2/3 cup brown rice, 1 2/3 cups water and a pinch of salt, if desired, in a small saucepan; bring to a simmer. Cover; cook over low heat until rice is tender and most of the liquid has been absorbed, 45 to 50 minutes. Makes about 2 cups.

Per serving: 349 calories; 6 g fat (1 g sat, 3 g mono); 20 mg cholesterol; 57 g carbohydrate; 17 g protein; 10 g fiber; 862 mg...

Serve as a side with a steak or pork chops or set a poached egg on top for a hearty breakfast or brunch.

Tip: A 1- to 1 1/2-pound bunch of kale yields 16 to 24 cups of chopped leaves.When preparing kale for these recipes, remove the tough ribs, chop or tear the kale as directed, then wash it--allowing some water to cling to the leaves. The moisture helps steam the kale during the first stages of cooking.

Ingredient Note: Fresh, partially cooked, shredded potatoes for hash browns can be found in the refrigerated produce section and sometimes in the dairy section of most...

We've combined assertive mustard greens, smoky trout and crisped potatoes in this interpretation of a hash. If you prefer a milder green, substitute mature spinach or chard. Make it a Meal: Lay a poached egg on top and serve with sliced tomatoes and cracked pepper.

Note: Look for precooked diced potatoes in the refrigerated section of most supermarket produce departments—near other fresh, prepared vegetables.

Per serving: 221 calories; 10 g fat (2 g sat, 6 g mono); 22 mg cholesterol; 22 g carbohydrate; 11 g protein; 2 g fiber; 525 mg sodium; 633 mg potassium; 0 g added...

Try this fruit-and-nut-studded couscous salad alongside grilled salmon or chicken for supper or on its own for a fresh lunchbox treat.

Tip: To toast sliced almonds, heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes.

Per serving: 256 calories; 9 g fat (1 g sat, 6 g mono); 0 mg cholesterol; 40 g carbohydrate; 7 g protein; 7 g fiber; 146 mg sodium; 140 mg potassium; 0 g added sugars

Carbohydrate Servings: 2

Exchanges: 2 starch, 1/2 fruit, 2 fat

Nutrition Bonus: Fiber (28% daily value),...

Cranberries and pear are sweet counterpoints in this tangy curried chicken salad. Toasted sliced almonds add a nutty crunch.

Tip: If you don’t have cooked chicken, poach about 12 ounces chicken breast for this recipe. Place boneless, skinless chicken breast in a medium skillet or saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes.

To toast sliced or slivered almonds: Place in a small dry skillet and cook over...

Hash isn’t just for corned beef. It’s also great made with catfish—or other flaky white fish. Any ham adds flavor to the hash, but we think a higher-quality smoked ham will give you the biggest flavor-bang for your buck. Serve with a poached egg on top and a green salad.

Per serving: 291 calories; 14 g fat (3 g sat, 7 g mono); 63 mg cholesterol; 16 g carbohydrate; 24 g protein; 2 g fiber; 521 mg sodium; 731 mg potassium; 0 g added sugars

Carbohydrate Servings: 1

Exchanges: 1 starch, 3 lean meat, 1 fat

Nutrition Bonus: Vitamin C (80% daily value...

Here’s a super-quick all-in-one-skillet breakfast to start your day, loaded with hash browns, spinach, egg and cheese.

Ingredient note: Shredded cooked potatoes can be found in the refrigerated produce section or dairy section of most supermarkets.

Per serving: 226 calories; 15 g fat (5 g sat, 7 g mono); 226 mg cholesterol; 12 g carbohydrate; 13 g protein; 3 g fiber; 374 mg sodium; 352 mg potassium; 0 g added sugars

Carbohydrate Servings: 1

Exchanges: 1/2 starch, 1 vegetable, 1 1/2 medium-fat meat, 1 fat

Nutrition Bonus: Vitamin A (191% daily value),...