Hey there, leftover lovers, and festive foodie fam! As the holiday dust settles and the feasting comes to a close, our fridges become like a treasure chest of untapped deliciousness. Don't let those Christmas leftovers go to waste, let's turn them into a tasty encore that'll have your little ones asking for more!

In this blog, we're shaking things up with a load of kid-friendly Christmas leftover recipes that will ensure no food is left behind. Picture this – roasted lamb and veggie frittata that is a breeze to make, super cheesy, and guaranteed kid-approved.

Craving a taste of Christmas with a summer barbeque flavour? Enter sausage sizzle tacos – a delightful twist on an iconic Aussie staple. And oh, don't even get us started on pavlova popsicles – because let's be real, a scrumptious pav has the potential to make everything better.

Join us on this leftovers rescue mission! From barbeque pulled pork sliders to Eton mess ice cream, we're turning ho-hum into ho-ho-hooray!

10 kid-friendly holiday leftover recipes

prawn party

1. prawn and avocado salad

A delicious blend of creamy avocados, juicy prawns, and vibrant vegetables - this simple summer salad is just the thing for a cool refreshing kick on a scorching hot day!

ingredients:

• • 200g leftover cooked prawns, peeled
• • 2 ripe avocados, diced
• • 1 cup cherry tomatoes, halved
• • 1 cucumber, diced
• • 100g baby spinach leaves
• • juice of 1 lime
• • 2 tablespoons extra-virgin olive oil
• • salt and pepper to taste

instructions:

• 1. Chop the ripe avocados, cucumber, and cherry tomatoes.
• 2. In a large bowl, gently combine the prawns, avocados, cherry tomatoes, cucumber, and baby spinach.
• 3. In a small bowl, whisk together the lime juice, extra-virgin olive oil, salt, and pepper. Adjust the seasoning to taste.
• 4. Pour the dressing over the salad mixture. Gently toss everything together until well combined. Allow the salad to chill in the refrigerator for about 15-20 minutes to let the flavours infuse.
• 5. Once chilled, give the salad a final toss and serve it in individual bowls or on a large platter, family style.

Tip: Pack it to-go in our leak-proof lunch tub! Prepare in advance and store in the fridge, then when you’re ready, just grab and go. No mess, no fuss! To keep things extra chilled when out and about, we recommend pairing with our jumbo gel cooler and insulated lunch bag – a combination guaranteed to beat the peak summer heat.

2. prawn and pineapple skewers

Turn those leftovers into a tropical treat with these prawn and pineapple paradise skewers. A delicious, colourful adventure on a stick that your kiddos will love helping to assemble.

ingredients:

• • 200g leftover cooked prawns, peeled
• • 1 cup pineapple chunks (fresh or canned)
• • 1 cup cherry tomatoes
• • 1 cup capsicum slices (assorted colours)
• • wooden skewers (pre-soaked in water)
• • 2 tablespoons soy sauce
• • 1 tablespoon honey
• • 1 tablespoon tomato sauce
• • 1 teaspoon garlic powder
• • 1 teaspoon grated ginger (optional)
• • 1 tablespoon olive oil

instructions:

• 1. Prepare the marinade by whisking together soy sauce, honey, tomato sauce, garlic powder, and grated ginger in a small bowl.
• 2. Toss the prawns in half of the prepared marinade. Allow them to marinate for about 15-20 minutes.
• 3. To assemble, thread marinated prawns, pineapple chunks, cherry tomatoes, and capsicum slices onto the wooden skewers.
• 4. Cooking Options:

• Oven - Place the skewers on a baking sheet and cook for about 4-5 minutes, turning halfway through.
• Stovetop - Cook in a lightly oiled pan over medium heat for 3-4 minutes per side.
  • 5. During the last minute of cooking, brush the skewers with the remaining marinade, then serve.
• Optional: Add a dipping sauce of choice, like barbeque sauce, ranch, or aioli, for bonus flavour and fun!
  

  Tip: This recipe can be easily adapted to enjoy on a picnic outing! Simply prep all the ingredients and pack in our bento lunchbox. You can use the silicone snack cups to create additional compartments keeping everything separated, while securing any dipping sauces worry-free in the leak-proof sealed sections. Assemble your skewers and enjoy them fresh; or make the most of the park’s free public barbeque facilities - after a wipe down of course!

  
  

  barbeque bonanza

  3. bbq pulled pork sliders

  Transform that leftover roast pork into bite-sized wonders! These mini delights are not just delicious; they're the perfect size for little hands and small appetites.

  ingredients:

  • • 2 cups leftover roast pork, shredded
  • • 1/2 cup barbecue sauce (plus extra for serving)
  • • 1/4 cup coleslaw (store-bought or homemade)
  • • 12 slider buns or small dinner rolls
  • • butter for toasting the buns
  • • pickles for topping (optional)
  
  

  instructions:

  • 1. Reheat the leftover shredded pork in a pan or microwave. Mix in the barbecue sauce to coat the pork evenly.
  • 2. Cut the slider buns or dinner rolls in half. Toast them lightly with a small knob of butter in a pan until they're golden brown.
  • 3. Time to assemble! Place a generous spoonful of the pulled pork onto the bottom half of each bun. For those that love some tartness, add in pickle slices as an optional extra.
  • 4. Top with coleslaw for added crunch, and complete with the other half of the slider bun. Arrange sliders on a platter and watch them disappear! Serve with extra barbecue sauce on the side for dipping.
  
  

  4. sausage sizzle tacos

  Did someone say fiesta? Not only is this recipe a playful and delicious way to repurpose leftovers, but it’s also a fantastic hands-on meal for the kids. Let them build their tacos and watch them devour those delightful bites with smiles and giggles!

  ingredients:

  • • 1 cup leftover bbq sausages (sliced into bite-sized pieces)
  • • 1/2 cup diced capsicum
  • • 1/4 cup diced onions
  • • 1/2 cup cherry tomatoes, halved
  • • 1 tablespoon olive oil
  • • 1 teaspoon taco seasoning
  • • salt and pepper to taste
  • • 8 small taco shells or tortillas
  • • 1 cup shredded lettuce
  • • 1 cup shredded cheese
  • • salsa for topping
  • • sour cream for topping
  
  

  instructions:

  • 1. In a pan over medium heat, add olive oil. Saute the capsicum and onions until they are slightly softened.
  • 2. Add the leftover sausage sizzle pieces and cherry tomatoes to the pan. Sprinkle taco seasoning, salt, and pepper. Cook until the sausages are heated through.
  • 3. Warm the taco shells or tortillas according to package instructions. Spoon the sausage filling into each taco shell.
  • 4.Sprinkle shredded lettuce over the sausage filling. Add a generous amount of shredded cheese on top. Drizzle with salsa and a dollop of sour cream.
  
  

  summer fruit delights

  5. mango and berry parfait

  Transform fruit platter leftovers from Christmas lunch, into a refreshing, vibrant sweet treat that will be enjoyed by the little and big kids alike. Here’s what you’ll need:

  ingredients:

  • • 1 cup leftover mango chunks (fresh or canned)
  • • 1 cup mixed berries (strawberries, blueberries, raspberries)
  • • 1 cup vanilla yogurt
  • • 1 cup muesli or granola mix
  • • 2 tablespoons honey
  • • 1 teaspoon lemon juice
  • • fresh mint leaves (optional)
  
  

  instructions:

  • 1. If using fresh mango, peel and dice it into small chunks. If using canned mango, drain the excess juice.
  • 2. In a bowl, mix the mango chunks with a teaspoon of lemon juice.
  • 3. Wash and prepare the mixed berries. If using strawberries, remove the stalks and slice them. In a separate bowl, gently toss the berries together.
  • 4. In a small bowl, whisk together honey and a teaspoon of lemon juice to create a sweet drizzle.
  • 5. Use clear glasses or bowls for a great visual presentation. Start by layering the bottom with a spoonful of vanilla yogurt, then build the mango, berry, and muesli layers in any order you prefer. Repeat until you reach the top of the glass or bowl.
  • 6. Drizzle the honey-lemon mixture over the top for an extra touch of sweetness.
  • Optional: Garnish with fresh mint leaves.
  
  

  Tip: Take this treat to-go with our mini insulated food jar. Our pint-sized foodie is for perfect individual portioning and designed to keep things cool for up to 6 hours, it’s the ideal tag along food traveller for summertime adventures!

  6. watermelon and feta salad

  A mix of sweet and savoury tastes for a refreshing delight, this kid-friendly salad not only minimises food waste but also introduces a playful mix of textures and flavours. It's a summer sensation in a bowl!

  ingredients:

  • • 2 cups leftover watermelon, cut into bite-sized cubes
  • • 1/2 cup feta cheese, crumbled
  • • 1/4 cup cucumber, diced
  • • 1/4 cup cherry tomatoes, halved
  • • 2 tablespoons fresh mint leaves, chopped
  • • 1 tablespoon olive oil
  • • 1 tablespoon balsamic glaze or vinegar
  • • salt and pepper to taste
  • • a sprinkle of sunflower seeds for extra crunch (optional)
  
  

  instructions:

  • 1. Cut the leftover watermelon into bite-sized cubes. If the watermelon has seeds, you can remove them.
  • 2. In a large mixing bowl, combine the watermelon cubes, crumbled feta cheese, diced cucumber, halved cherry tomatoes, and chopped mint leaves.
  • 3.Drizzle olive oil and balsamic glaze or vinegar over the salad. Gently toss to coat all the ingredients.
  • 4. Sprinkle a pinch of salt and pepper over the salad. Adjust the seasoning to your child's taste.
  Optional: For an extra crunch, sprinkle sunflower seeds over the top.
• 5. Allow the salad to chill in the refrigerator for about 15 minutes. This enhances the flavours and makes it even more refreshing.
• 6. Serve in colourful bowls or on individual plates and enjoy!

 

pavlova paradise

7. pavlova popsicles

Everyone loves a classic Pavlova, so if you’re lucky enough to be left with any post-holiday feasting, we’ve got just the recipe. Super simple and quick to make, it’ll be gone before you can say ‘who ate the last pav popsicle?”

ingredients:

• • 1 cup leftover pavlova, finely crushed
• • 1 cup vanilla yogurt
• • 1 cup mixed fruit puree (mango, strawberry, or berry)
• • popsicle moulds and sticks

instructions:

• 1. In a mixing bowl, combine the finely crushed pavlova with vanilla yogurt. Stir until well mixed.
• 2. Spoon a layer of the pavlova-yogurt mixture into each popsicle mould, filling it about one-third of the way.
• 3. Pour a layer of mixed fruit puree (mango, strawberry, or berry) over the pavlova-yogurt mixture, filling another one-third of the popsicle mould. Repeat the layers, filling the moulds nearly to the top.
• 4. Insert popsicle sticks into the centre of each mould, making sure they stand upright.
• 5.Place the popsicle moulds in the freezer and let the pavlova popsicles freeze until solid, typically for at least 4-6 hours or overnight.
• 6. Once fully frozen, remove the popsicles from the moulds by running them under warm water for a few seconds and enjoy!

8. eton mess ice cream

This dessert strikes the perfect balance between crunchy and creamy, sweet, and fruity. It's a celebration of leftovers that transforms them into a delightful mess – an Eton Mess, to be exact!

ingredients:

• • 2 cups leftover meringue or pavlova, broken into small pieces
• • 1 cup mixed berries (strawberries, blueberries, raspberries)
• • 2 cups vanilla ice cream
• • 1/2 cup whipped cream
• • 1/4 cup strawberry or raspberry jam
• • 1 tablespoon lemon juice

instructions:

• 1. In a bowl, gently mix the broken meringue or pavlova pieces with mixed berries. The goal is to maintain some texture, creating a delightful mess.
• 2. In a small saucepan, heat the strawberry or raspberry jam over low heat until it becomes a bit runny. Stir in the lemon juice to create a smooth sauce.
• 3. In serving glasses or bowls, begin by adding a scoop of vanilla ice cream to the bottom. Then spoon a generous portion of the Eton Mess mix (meringue or pavlova pieces with berries) on top of the ice cream.
• 4. Drizzle the warm jam sauce over the Eton Mess layer. Dollop whipped cream on top of the jam sauce.
• 5. Repeat the layers until you reach the top of the serving glass or bowl. Serve immediately and enjoy!

 

leftover lamb love

9. lamb and roast vegetable frittata

Gather your ingredients and join us in flavourful adventure! Our kid-friendly lamb and roast veggie frittata invites little food explorers to savour the delight of leftovers in a nutrient-dense, yet surprisingly scrumptious, taste medley!

ingredients:

• • 1 cup leftover roast lamb, shredded or diced
• • 1 cup leftover roasted vegetables (potatoes, carrots, zucchini) diced
• • 6 large eggs
• • 1/2 cup milk
• • 1/2 cup shredded cheddar cheese
• • 1/4 cup grated parmesan cheese
• • 1/2 teaspoon dried oregano
• • salt and pepper to taste
• • 2 tablespoons olive oil

instructions:

• 1. Preheat your oven to 190°C then begin to prepare the ingredients. Shred or dice the leftover roast lamb. Dice the leftover roasted vegetables into bite-sized pieces.
• 2.In a bowl, whisk together the eggs and milk until well combined. Add dried oregano, salt, and pepper to the egg mixture. Whisk to combine.
• 3.Heat olive oil in an oven-safe pan over medium heat.
• 4. Add the shredded or diced roast lamb and roasted vegetables to the pan. Stir to combine and evenly distribute them.
• 5. Pour the seasoned egg mixture over the lamb and vegetables in the pan. Sprinkle shredded cheddar cheese and grated Parmesan cheese evenly over the top.
• 6. Transfer the pan to the preheated oven and bake for 15-20 minutes or until set in the centre and the top is golden brown. Slice the frittata into wedges and serve warm.

Tip: Make this recipe even more fun and individualise portions for easy, peasy, grab-and-go snacking throughout the day! Prepare the mixture, then fill and bake directly in our silicone snack cups. Not only are they fridge and oven safe, but they also eliminate the need for muffin tins or cupcake liners, how handy is that!

10. lamb and mint pita pockets

Elevate the joy of leftovers with a tasty twist on the familiar, introducing a refreshing burst of mint and zest, all wrapped in a convenient, handy, kid-approved pita pocket. So good they’ll be reaching for seconds!

ingredients:

• • 1 cup leftover roast lamb, shredded
• • 4 whole wheat pita pockets
• • 1 cup cherry tomatoes, halved
• • 1/2 cucumber, diced
• • 1/4 cup red onion, finely chopped
• • 1/2 cup Greek yogurt
• • 1 tablespoon fresh mint, finely chopped
• • 1 tablespoon lemon juice
• • salt and pepper to taste
• • feta cheese crumbles (optional)

instructions:

• 1. Shred the leftover roast lamb into bite-sized pieces.
• 2. In a bowl, mix Greek yogurt with fresh mint, lemon juice, salt, and pepper. This creates a zesty mint yogurt sauce.
• 3. Warm the pita pockets in a pan or microwave for a few seconds until they are soft.
• 4. Open each pita pocket, creating a pocket for the filling. Spread a generous spoonful of the mint yogurt sauce inside each pocket.
• 5.Stuff the pita pockets with shredded lamb. Add cherry tomatoes, diced cucumber, and finely chopped red onion.
• Optional: Sprinkle feta cheese crumbles over the lamb and veggies
• 6. Serve as a fun and interactive meal and watch as your little ones dive into the deliciousness of assembling their own pocket

Tip: These pitas are a fantastic alternative to a sandwich at lunchtime - whether at home, school or out and about. Prep them in advance with your child’s favourite fillings and pack using our silicone lunch pocket; specifically designed for little hands to open, close and use with ease, while reducing reliance on single use plastics.

So there you have it! From simple prawn and avo summer salad, to irresistible mango and berry parfait perfection, in this blog we’ve explored a collection of kid-friendly holiday leftover recipes that will cater to every taste and appetite, and even get the little ones involved in the cooking process!

Thanks for joining this festive flavour ride, and may your leftovers be a ticket to kitchen creativity, where course, b.box will always be there to make things just that much easier. Until next time, keep cooking, keep smiling, and let the holiday cheer linger a little longer!