Pasta Frittata. [Photograph: TheKitchenWitch]

For last week's Weekend Cook and Tell we asked all of you to glamorize your meals from previous evenings for a challenge we dubbed Leftovers Makeovers. For this challenge we were looking for not only resourcefulness but also the kind of creativity that elevates leftovers from boring to brilliant. Here's a look at some of our favorite ideas for repurposing the contents of your Tupperware.

Whenever CityMinx has leftover grains sitting around there are savory pancakes to be had the next day. Simply mix your couscous, rice or quinoa with eggs and crisp them in a bit of butter and oil. Any extraneous veggies or meat from the previous evening make a pleasant addition to these little cakes too.

Honey Bear transformed last night's garlic bread into gooey grilled cheese sandwiches and has plans to reinvent an herbed tomato soup into Roasted Tomato Soup with Broiled Cheddar à la Smitten Kitchen.

smsingram uses up leftover rice for steaming bowls of ochazuke or in flatbread burritos spread with hummus, rice, and whatever leftovers are poking around in the the fridge—kimchi, pickles, fruit, and curry work particularly well.

At first TheKitchenWitch was a little dubious about a pasta frittata but her baked eggs with spaghetti, spinach and sun dried tomatoes ended up being an easy breakfast, sliced into wedges and reheated to order.

scotchncoffee subs in slices of a veal, pork and beef liver meatloaf for breakfast sausage on a plate of morning time eggs.

WhatKatyAteNext uses up her leftover chapatis just like day old tortillas. Her latest leftover-inspired creation were these Enchapatis filled with a ground mutton masala and baked up enchilada style.

A big thank you to everyone who cleaned out their fridge for this week's Weekend Cook and Tell challenge. Be sure to head over to Talk and read about next week's challenge: Battalion of Beets.