Sure, leftovers are great for the next day’s lunch. But what if tonight’s meal ended up as tomorrow’s supper—yet in a totally new, unexpected way? Welcome to round four of Dinner Tonight, Dinner Tomorrow: a heartier spinoff of classic potato skins, two very different salads, and fritters with a zesty dip.

A shrimp boil may seem intimidating, but essentially, you add the spices and then the ingredients according to their approximate cook time (potatoes first, shrimp last) and then let everything sit and soak in the broth for twenty minutes at the end. (And tomorrow, you’ll repurpose what’s left! Here’s how.)

I can’t think of many better things to do with leftovers than to put them in a pie and bake them. Beef stew, shrimp étouffée, pork verde—any of these can, and should, make a successful savory pie. You can simply fill a pie shell with the leftovers, or doctor them up for a new dish altogether.