Your Easter leftovers don’t have to simply meet the microwave.

You can transform them into healthy, creative meals.       

Avocado Egg Salad

  • 4 hard boiled eggs, chopped
  • 1 medium avocado, pitted
  • 1 tablespoon plain Greek yogurt
  • 2 tablespoons finely chopped green onion
  • 1/4 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • Whole wheat bread for serving.


  1. Roughly chop hard boiled eggs and place into a large mixing bowl.
  2. Halve and pit the avocados, then with your knife, gently make a criss-cross pattern to divide the flesh into squares. Scoop the flesh into the mixing bowl, leaving the avocado in chunks. Add the chopped green onions, Greek yogurt, and mustard to the bowl. Combine with a fork, leaving the eggs and avocado chunky. Salt and pepper to taste.
  3. Serve immediately with whole wheat toast, tomatoes, and spinach or over cucumbers or crackers! Enjoy!

Adopted from:

Ham, Potato, Vegetable Soup

Serves: about 6-8

  • 1 ham bone with leftover meat attached, plus leftover ham meat cut into bite-size pieces
  • 4 carrots, sliced (about 1 cup)
  • 4 stalks celery, sliced (about 1 cup)
  • 4 russet potatoes, peeled and cubed
  • 6-7 cups water
  • 1 can (15 oz) kidney beans, drained
  • 1 cup frozen corn
  • 1 TB garlic powder or minced garlic
  • kosher salt and freshly ground black pepper, to taste


  1. In slow-cooker, add all ingredients except for potatoes. Stir well to combine. Cook on LOW for 8 hours (or on high for 6 hours), adding the cubed potatoes during the last 2 hours.
  2. Remove ham bone. If needed, remove attached meat and shred. Discard the bone and return shredded meat to the slow cooker.
  3. Continue cooking until soup is warmed up again. If needed, add salt and pepper to taste.

From: Chew Out Loud