These zesty turkey meatball mini-sandwiches are healthier, bite-sized (O.K., maybe 2 or 3 bites) variations on the traditional meatball sub. This recipe would be perfect to serve at a casual cocktail party or get together. Leftovers keep well, so you can serve them on top of spaghetti for dinner the next night!

Making easy dinner recipes easier and cheaper by making leftover soup a great Friday night meal.

Enter 3 ingredients from your fridge, and find out what to make. BigOven has over 160,000 recipes in its archive, many with ratings and photographs from other cooks around the world. You can create a 'Try Soon' queue so you never have to wonder what to make tonight.

Learn how you can transform beef brisket leftovers into a week's worth of lunches and snacks. Easy recipe that the whole family will enjoy.

Whoopie pies are considered a New England phenomenon and a Pennsylvania Amish tradition. They're one of Maine's best known and most loved comfort foods. These cake-like whoopie pies were considered a special treat because they were originally made from leftover batter. According to Amish legend, when children would find these treats

Stovies is a traditional Scottish dish, similar to the French Pot-au-feu. Recipes and ingredients vary widely between regions, and even families, but the dish usually consists of tatties (potatoes) and onions and some form of cold meat (especially sausages or leftover roast.) The potatoes are cooked by stewing with fat stove being the old Scots word for an oven - i.e "Yer dinner's oan the stove". A regional variation is to serve the stovies with oatcakes.Ingredients: 50g (2 oz.)beef dripping or butter 3 medium onions, roughly chopped 1 kg (2 pounds)potatoes 125-250g (4-8 ounces) cooked beef or lamb (leftovers from a roast dinner) 2 -3 tablespoons finely chopped parsley, chives, or spring onions Seasoning salt, freshly ground black pepper, allspice, or grated nutmegDirections: You will need a large heavy-base pot with a tight-fitting lid. Heat the fat in it and add the onions. Cook until lightly brown. Peel potatoes if they are "main crop",but leave the skins on new potatoes. Slice about 5mm (1/4-inch) thick. Or slice roughly in different thickness so that the thin go into a mush, while the others stay whole. Add them to the pot with the onions and stir well. coating all sides with the fat. Put the lid on and cook over a very low heat, shaking the pot once or twice to prevent sticking, until the potatoes are cooked. Add the meat, mix through, and turn up the heat to brown a little.The same recipe can be adapted to use steak, beef or pork sausages instead of leftover meat. If making stovies this way, brown the sausages with the onions at the start. References"Stove" in the Dictionary of the Scots LanguageHead Chef of Glasgow's Oran Mor Restaurant states that the dish can be created from any ingredients left in your fridge