Don't toss out the leftovers from your Passover Seder. Use them in these delicious ways throughout the week.

Passover Seder feasts can feature a lot of favorite foods, like chocolate-coated matzah, matzah ball soup, and charoset, which is an apple-cinnamon dish that works as a sweet but healthy spread.

So, if you're stuck with some leftovers from the Seder, don't think you should toss them out. You can totally repurpose them in a variety of other recipes throughout the week.

Not sure what foods to save and how best to use them? Here's a breakdown of a few great Passover ingredients and dishes you will typically find at a Seder, as well as some ideas for using them later in meals and snacks.

Make matzah brei.

Don't throw out your leftover boxes of matzah. You can make a tasty matzah brei for breakfast.

"Matzah brei is the best part of Passover and a fabulous way to use all of that leftover matzah," says Lauren Harris-Pincus, MS, RDN, and author of The Protein-Packed Breakfast Club. "I love it served with frozen berries that are microwaved until the fruit breaks down into a sauce," she adds.

Bake a matzah kugel.

You can also crumble up some leftover matzah to bake a matzah and apple kugel with eggs, raisins, butter, and cinnamon. This will be a nice treat that isn't too decadent but still feels indulgent.

Whip up matzah pizza.

"The traditional matzah pizza is a family favorite as well as matzah PB and J, or use matzah as the base for a tuna melt," Harris-Pincus says. You can totally use matzah as a bread substitute throughout the week to enjoy your pizza nights and sandwiches for lunch. Play around with toppings and fillings. It'll work just as well.

Use charoset to top breakfast and dessert.

The flavor of charoset is even better the next day. "Use it to top yogurt and cottage cheese parfaits or as a delicious add-on to matzah brei," Harris-Pincus says. Don't forget dessert, too. "Charoset is so yummy on top of vanilla ice cream or frozen yogurt," she adds.

Make charoset a condiment.

Charoset is an unique condiment or salsa you can enjoy in sammies, on matzah, meats, salads, and more. "Place some inside deli turkey and roll it up, or spread on top of sweet potato toast," Harris-Pincus says. It will add a hint of sweet flavor to brighten your meals throughout the week, without being too high in sugar or carbs.

Use gefilte fish to make fish cakes.

"My favorite way to eat gefilte fish is cold, sliced on a plate with red onion, tomato slices, and rye bread, but the next day if I have leftovers, I chop it up with egg, minced onion, and cracker crumbs, then pan fry in just a little oil to make fish cakes," says Lynell Ross, a certified health and wellness coach and nutritionist.

Make matzah crackers 'n' eggs.

"Before the matzah crackers get stale, I use them up the way my father used to love to eat them," Ross says. Make a batch of scrambled eggs, add butter to the skillet, and just before they set, add crushed matzo crackers, and fold in until done.

Use leftover potatoes to make potato pancakes.

Transform leftover potatoes into potato pancakes. "If we haven't eaten them all, I place them in the bottom of a 9-by-12-inch pan and pour in a quiche batter with vegetables, such as diced onion, mushrooms, or broccoli and cheese, then bake for about 45 minutes depending on how deep the pan is," Ross says. The potato pancakes make a delicious crust for egg dishes.

Use matzah ball soup for a albondigas soup.

"I often spice up my matzah ball soup with chili powder, garlic powder, and add cooked veggies, such as zucchini, more onions, green beans, diced red and green peppers to make a Mexican soup similar to albondigas, but with matzah balls instead of meatballs," Ross says. Or just keep and enjoy more matzah ball soup in the week as an appetizer.

Transform brisket into a variety of meals.

Brisket can go into so many delicious recipes. "Leftover brisket makes great chili, tacos, shepherd's pie, and my favorite, a homemade minestrone soup with lots of tomatoes, zucchini, onion, carrots, potatoes, kidney beans, and a small amount of macaroni," Ross says. The brisket gives the minestrone soup a deep, rich flavor.

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