Leftover Game Day Recipes
Cook up some delicious, easy-to-make recipes using leftovers and ingredients you already have on hand. Best Foods mission to #MakeTasteNotWaste means we are committed to helping you make the most of your leftovers for family and friends.
SERVES: 2 TOTAL TIME: 10min
Bite into the ultimate game day panini as the two quarterbacks, ham and brie, put forth a winning taste.
- 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise, divided
- 8 1/4-in. thick slices hearty rustic Tuscan bread
- 12 ounces sliced Black Forest ham
- 8 ounces round soft ripened Brie cheese
- Place 3 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise in a small bowl; set aside. Place bread slices on a cutting board. Evenly spread all slices with remaining mayonnaise. Evenly top 4 of the bread slices with ham slices.
- Cut the rind off the Brie. Divide the cheese into 4 equal parts, then cut each part into thick slices. Place Brie slices evenly on top of ham slices. Top with remaining bread, mayonnaise side down, to close each sandwich.
- Spread reserved Mayonnaise in a thin layer on the outer top and bottom bread slices of each sandwich. Place in a large nonstick skillet and cook over medium-high heat, pressing gently, and turning once, until both sides of bread are golden brown and Brie is melted, working in batches if necessary. Serve hot and enjoy!
SERVES: 4 TOTAL TIME: 20min
Round up your buffalo chicken and cheese leftovers for this delicious, easy-to-make panini recipe.
- 2 cups cooked chicken, cut into 1-in. chucks or large shreds
- 1/4 cup cayenne pepper sauce
- 1/4 cup small diced celery
- 2 Tbsp. PLUS 8 tsp. Hellmann's® or Best Foods® Real Mayonnaise, divided
- 2 Tbsp. chopped green onions
- 1/2 cup shredded sharp cheddar cheese, divided
- 8 1/4-in. thick slices Tuscan bread
- Carrot and celery sticks for serving
- Toss chicken with pepper sauce in medium bowl. Stir in celery, 2 Tbsp. of Hellmann's® or Best Foods® Real Mayonnaise and green onions until well blended.
- Place four bread slices on a cutting board. Evenly top each bread slice with the buffalo chicken mixture. Then evenly sprinkle the shredded cheddar cheese; top with remaining four bread slices.
- Spread 1 tsp. Mayonnaise on the outside of each of the top bread slices, repeat with the outside of the bottom bread slices.
- Working in batches, place in a large nonstick skillet over medium heat or in a panini press and cook the sandwiches until the bread is golden browned on both sides and the cheddar cheese is melted.
- Serve immediately, if desired, with Blue Cheese Dipping Sauce (see Tip) and additional celery and carrot sticks.
Spinach & Artichoke Chicken Bake
SERVES: 6 TOTAL TIME: 35min
If you love spinach artichoke dip, then this Spinach and Artichoke Chicken Bake recipe is a great way to get creative with your leftovers for dinner.
- 1 can (14 oz.) artichoke hearts, drained and chopped
- 1 cup Hellmann's® or Best Foods® Real Mayonnaise
- 1 box (10 oz.) frozen chopped spinach, thawed and squeezed dry
- 1 cup grated Parmesan cheese
- 1 clove garlic, finely chopped
- 6 boneless, skinless chicken breast halves (about 2 lbs.)
- Preheat oven to 375°.
- Combine all ingredients except chicken in medium bowl.
- Arrange chicken in 13 x 9-inch baking dish. Evenly top with mayonnaise mixture. Bake uncovered 30 minutes or until chicken is thoroughly cooked and topping is golden brown.
Leftover Garlic Bread Croutons
SERVES: 16 TOTAL TIME: 25min
You can never have enough garlic bread with this Leftover Garlic Bread Crouton recipe.
- 4 cups leftover bread, cut into 1-in. thick cubes
- 1/4 cup Hellmann's® or Best Foods® Real Mayonnaise
- Preheat oven to 400°. Line baking sheet with parchment paper.
- Arrange bread cubes in single layer on prepared baking sheet. Brush bread cubes lightly with Hellmann's® or Best Foods® Real Mayonnaise.
- Bake 14 to 16 minutes or until bread cubes are toasted and golden brown. Cool. Serve in salads, as garnish for soups or anywhere you enjoy croutons.
Leftover Chili Stuffed Peppers
SERVES: 4 TOTAL TIME: 50min
Get creative with your leftover chili with this quick and simple recipe for Leftover Chili Stuffed Peppers.
- 2 cups leftover EASY 2 BEAN VEGGIE CHILI (see recipe below)
- 1/4 cup Hellmann’s® or Best Foods® Spicy Mayonnaise Dressing
- 4 red bell peppers, tops sliced off and cored
- 1/4 cup shredded cheddar cheese
- Preheat oven to 375°. Combine leftover chili with Hellmann’s® or Best Foods® Spicy Mayonnaise Dressing in bowl.
- Evenly fill peppers with Chili mixture and arrange in shallow baking dish.
- Bake 30 minutes. Sprinkle peppers evenly with cheese and bake 10 minutes or until peppers are tender and cheese is melted.
Fridge Night Mission
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