30-Minute Meals Using Your Leftover Lee’s
There’s nothing like a fresh, made-from-scratch meal from Lee’s, but with just 30 minutes and a couple ingredients, the leftovers can be pretty magical, too. Read on for a few of our favorite recipes. If you decide to whip one of these 30-minute meals — or create your own concoction — share it with us on Facebook, Instagram or Twitter!
- Lee’s Biscuits
- American Cheese
- Salt and Pepper to taste
- Turn on the oven broiler about 5 minutes before cooking to give it time to heat up.
- Take the biscuit, cut it in half and lightly butter both sides. Place them face up on a baking sheet and place in the oven for 3-5 minutes, or until toasted. Let cool for 1-2 minutes before building your breakfast sandwich.
- Meanwhile, microwave bacon as directed on the package.
- Prepare eggs – we prefer either scrambled or sunny-side up.
- Once ingredients are prepped, you are ready to build the ultimate breakfast sandwich. Place eggs, bacon and cheese on top of the bottom of the biscuit and cover with the other half.
- Lee’s Potato Wedges
- Olive Oil
- Garlic Powder
- Salt and Pepper to taste
- Heat a deep skillet up over medium-high heat adding 1-2 tablespoons of olive oil. You can also use butter, if preferred.
- While the skillet is heating, chop the leftover potato wedges into bite size chunks.
- Place the potatoes in the heated skillet and stir so that you are coating the potatoes with the oil or butter.
- Add garlic powder, salt and pepper to taste and stir the mixture again to make sure the seasonings are distributed evenly.
- Cover the potatoes and continue cooking in the skillet until they are golden brown, stirring occasionally to ensure the potatoes don’t burn.
- Remove from the stove, let sit 1-2 minutes and serve.
Fried Mac & Cheese Bites
- Lee’s Mac & Cheese (pre-chilled overnight in fridge or 30 minutes prior to prepping in freezer)
- Panko Bread Crumbs
- Vegetable Oil
- Heat a deep skillet up over medium-high heat adding about an inch of vegetable oil.
- Roll cold mac & cheese into balls and place on wax paper.
- Dip each ball into beaten eggs and then dredge in bread crumbs, coating all sides evenly.
- Fry in hot oil until golden brown, about 1–2 minutes on each side.
- Remove from frying pan and place on cooling rack with paper towels underneath to catch any hot oil. Let sit 3–5 minutes before serving.
Chicken and Waffles
- Lee’s Classic Chicken or Breast Strips
- 2 cups Waffle Mix
- 1 ¼ cups Water
- 2 tbsp. Vegetable Oil
- Powdered Sugar
- Heat waffle maker.
- Stir waffle mix, water & vegetable oil until well blended.
- Pour onto center of greased waffle maker.
- Bake about 5 minutes or until steaming stops.
- Meanwhile, heat leftover chicken or strips.
- Remove waffles, place on plate and add butter to taste.
- Top with leftover chicken or strips. Drizzle with syrup and sprinkle powdered sugar on top.
Spicy Chicken Nachos
- Lee’s Classic Chicken or Breast Strips, chopped or shredded
- Tortilla Chips
- 6 oz. Jalapeno Slices
- 8 oz. Hot Pepper Cheese
- 8 oz. Colby Jack Cheese
- Shredded Lettuce
- Sour Cream
- Preheat oven to 450°.
- Place a layer of tortilla chips in a 13x9 foil pan.
- Shred hot pepper cheese and Colby jack cheese and mix together in a mixing bowl.
- Shred or chop leftover chicken and place in a mixing bowl.
- Dice sliced jalapenos and add to mixing bowl with chicken. Pour about half of the jalapeno juice from the jar into the bowl and mix everything together.
- Add a half of the chicken mixture on top of the tortilla chips.
- Add half of the cheese mixture on top of the chicken.
- Add a second layer using the rest of the chips, chicken and cheese.
- Place in the oven and bake for about 12-15 minutes until the top is golden brown and the cheese from the middle layer is melted.
- Remove from oven and let sit 5-10 minutes before serving with your favorite toppings including shredded lettuce, sour cream, salsa, etc.