Reusing Leftovers in Shabbos dishes

I think it's a balance. People with special food needs should state them. On the other hand, you should be able to assume a norm. I think week-old leftovers are beyond the norm.

Some things may be just fine except that they gross people out. I saw a woman grate moldy green cheese into an omlet. She said that it's healthy and what makes cheese good. No way would I eat those eggs even if that were true.

As I mentioned, everyone has a different norm. To me, as long as it smells and tastes like it always does and you cook it past pasteurization temperatures, that is 100% normal and not even nominally questionable, no matter how old it is. (Would you eat cucumber salad made with vinegar that has sat in your fridge for 2-3 weeks?)
I know someone who will use that tastes bad and looks bad, disguised in other foods, so long as it's cooked.
That, to me, is not normal.

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I think it is wonderful to use leftovers for Shabbat meals. When I have leftover chicken, I freeze it and then make curry chicken which is my family's absolute favorite. In fact, I will often make an extra chicken just so I have the leftovers. Same thing with challah -- if any of it makes it through Sunday (my kids love it with cream cheese), I will freeze it and use for challah kugel another Shabbat. It would make more sense to make the kugel and freeze that but I am often too tired.