Yesterday, I brought you some recipes for leftover Easter Peeps. There are most likely some other leftovers hanging around your house two days after Eater — like ham and vegetables. In fact, these leftover recipes are probably a lot more practical than Peeptinis, and they can help you get dinner on the table easily all week long.
Risotto with asparagus, peas and ham: A one-pot dish that uses up ham and your veggie side dishes left from Easter dinner. You really don’t need to use both peas and asparagus if you don’t have them leftover — one or the other would work well.
Ham potato puffs: Leftover ham and mashed potatoes combine with cheese and biscuits to make dish that can be eaten at any meal during the day.
Chicken Creole deviled eggs: Those pink, yellow, and purple hard boiled eggs your kids dyed are edible if you’ve kept them in the refridgerator. Diced chicken, mustard, and some seasonings with a kick create a different take on the traditional deviled egg.