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Food Lover Tip

Food lover tip

Freeze leftovers into meal size portions. J. H. South Penrith


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Have you tried...

  • Easy chicken and corn soup Special occasions Good for leftovers

    Soup is great for dinner as well as lunch the next day.
    10 mins preparation + 15 mins cooking
    Serves 20

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Occasionally we have parts of meals that we couldn't finish and so end up with leftovers. Take this as an opportunity to create a 'Second Chance' meal.

To help you get started we're sharing some of our favourite leftover recipes that use common leftover ingredients such as chicken, pasta and veggies. The recipes have been provided by Hello Table, Cumberland Council from their Love Your Leftovers app and cookbook as well as Go for 2&5®.

Want to share your own recipe? Visit our Facebook page and let everyone know about your 'Second Chance' meal.

Cooking with your leftovers and ingredients you have at home are just two of the things we can do to reduce food waste. We can also plan our meals, write a shopping list, measure serving sizes and store food right to keep it fresh.

  • Recipe


Barbecued Chicken Pizza

For children Quick and easy

This recipe is quick and easy, and you don’t have to wait for the dough to rise. Trust me, you’ll love it! Total time 30 minutes.
Serves 4

Barbecued Chicken Pizza


Tomato pizza sauce

  • 400 g crushed tomatoes (1 tin)
  • 2 garlic cloves, crushed
  • 1 handful basil or oregano (optional)
  • salt and pepper

Pizza base

  • 2¼ cups spelt flour
  • 1 tablespoon baking powder
  • ½ tablespoon salt
  • 1 cup Greek yoghurt
  • 1 tablespoon olive oil
  • extra spelt flour for kneading


  • 400 g cooked chicken, chopped
  • ½ red onion, sliced
  • 8 mushrooms, sliced
  • 4 slices prosciutto, torn
  • 100 g feta, crumbled
  • smoky barbecue sauce
  • 1 handful rocket leaves

Place pizza stone in oven or barbecue when cold and heat at 200°C for about 10 minutes while you prepare the dough.

To make tomato pizza sauce, place tomatoes, garlic, herbs, salt and pepper in a small frying pan and boil on medium high heat for 10 minutes, or until sauce thickens. Stir occasionally and break up any lumps with your spoon. Then put aside.

To make the base, sift spelt flour with baking powder and salt into a mixing bowl.
To make sure the baking powder is mixed through evenly, sift again. Add yoghurt and olive oil and mix until it comes together. Turn dough out onto a lightly floured surface (ideally a wooden board so the dough doesn’t stick). Knead for 5–8 minutes, until elastic. Add more flour as you knead. It is ready when the top of the dough bounces back when pressed, leaving no indentation. Cut dough into quarters. Roll dough to preferred thickness. Spread with tomato sauce, and then top with chicken, onion, mushrooms, prosciutto and feta, finishing with a squeeze of barbecue sauce.

Transfer to hot pizza stone and bake for 10–15 minutes, or until golden brown. Remove when pizza is cooked and allow to cool slightly.

Top with an extra squeeze of smoky barbecue sauce and rocket.

Jodie’s Tips: If you prefer, combine 2 cups self-raising flour with 1 cup Greek yoghurt. If you don’t have a pizza stone, use an oven tray covered with baking paper.

Recipe © Summer TABLE by Jodie Blight (, reproduced with permission 2017

Have you tried...

  • Vegie frittata Vegetarian Good for leftovers

    A versatile recipe that is great for lots of vegetables.
    15 mins preparation + 30 mins cooking
    Serves 4

  • Easy vegetable loaf Vegetarian Good for leftovers

    An easy and delicious vegetable loaf that the whole family will enjoy.
    25 mins preparation + 45-55 mins cooking
    Makes 24 slices

  •  Pumpkin and Spinach Frittata For children Quick and easy Good for leftovers

    When the fridge is a little bare, this is a quick and healthy idea for breakfast, lunch or dinner.
    Total time 35 minutes
    Serves 4

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