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.

Rolled bread with ham, cheese, egg and basil: This recipe from Jamie Oliver calls for parma ham, also known as Prosciutto, but I bet that regular ham would work well in it, too. It also calls for hard boiled eggs. Jamie wants us to make our own dough for this, and you can if you want, but you could also use store bought bread dough.

Grilled flatbread with asparagus pesto and Fontina: This recipe calls for grilled asparagus, but any cooked asparagus would work. A prepared flatbread or pizza crust makes for an easy base.

Robin Shreeves ( @rshreeves ) focuses on food from a family perspective from her home base in New Jersey.