Leftovers are a turkey day tradition. It’s easy to get stuck heating them up and eating them as is, but let’s face it — after a day or two, that just doesn’t fly. Here are four no fuss, no muss ways to enjoy your leftovers.

Throw-it-all-in open-face turkey sandwich:

This is a classic I grew up with. Take two slices of wheat bread and lay them next to one another on a plate. Heat up your mashed potatoes, gravy and turkey. Place a thick layer of mashed potatoes on the bread, add your turkey and top with gravy. If gravy isn’t your cup of tea, replace with cranberry sauce. This must be eaten piping hot with a fork and knife for lunch the day after Thanksgiving.

Simple wow ’em turkey enchiladas:

You’ll need to buy a package of small corn tortillas, a good melting cheese like Monterey Jack and a can of your favorite enchilada sauce. Place a thin layer of sauce in a pan suitable for baking. Roll a small handful of shredded turkey with about a tablespoon of grated cheese into the tortillas, taquito style. Place the rolls side by side until you have filled your dish. Cover with the remaining enchilada sauce and sprinkle with cheese. Bake your enchiladas at 375 degrees for 15 minutes or until warmed through and the cheese has melted. If you’re feeling really ambitious, try a green chile sauce.

Turkey soup:

When the days are getting cold, a nice cup of soup is a great lunch or dinner choice. You’ll need the following: the noodle of your choice (egg noodles work well), your favorite chicken or veggie stock (32 ounces), celery and carrots. Bring your stock to a simmer and add your chopped veggies, noodles and shredded turkey. Allow your soup to simmer for at least an hour. Avoid adding additional salt. Think homemade chicken noodle soup with a twist! Serve hot with leftover rolls.

The world’s easiest turkey pot pie:

You will need a can of creamy mushroom soup, carrots, peas and store-bought puff pastry for this number. Thaw your puff pastry. In an oven-safe casserole dish, add your turkey (fill the dish halfway), veggies, and cover it with your soup. Only use as much soup as you need to coat the mixture. Top with your pastry and pinch the dough to seal the sides. Using a knife, score the top to allow steam to escape. Bake the dish according to the instructions on the pastry package and enjoy.

These simple recipes require little preparation and will cook in a jiffy. They will please a crowd and head off any complaints over boring leftovers. Each allows room for your own personal touch, so don’t hesitate to spice these recipes up. You’ll be a gourmet chef in no time — and you don’t even have to cook the turkey or sides. That’s what family is for!