You can turn anything into a hearty pasta dish with leftover meat. Roast pork shoulder, pot roast, coq au vin all work well here—it’s really just a matter of using up the protein you have on hand.
Everyone loves a quesadilla. . .
Since the sauce is hearty and chunky, it’s perfect to make in the slow cooker. While any part of the chicken works great, Gina Homolka prefers to use skinless chicken thighs that are still on the bone. The chicken comes out so juicy and tender, and the bones add flavor to the sauce.
A homemade fish stock can make the difference between a good chowder and a great chowder. It’s worth asking your fish monger to save leftover fish bones for this.
Beef-bone broth has become all the rage in recent years, due to the popularity of the Paleo diet, one that promotes eating lots of meat as well as this type of rich, nourishing broth. It is said to have all kinds of health benefits, since it’s rich in protein, gelatin, and anti-oxidants.