Have you ever prepared a large meal and the family either has other plans or they just aren’t hungry? Or are you a planner and have come to learn that a larger meal prepared earlier in the week can be used later in the week in a different way? If you answered yes to either of these questions then you have learned that using up your leftovers is a great way to minimize food waste and save time.
Here are some simple, yet tasty ways to makeover your leftovers:
|Pasta||use in casseroles, soups and vegetable dishes|
|Cooked Rice||use in fried rice, rice pudding, soups and casseroles|
|Bread||use to make your own bread crumbs to coat fish or chicken; cube to make your own seasoned croutons for salads or soup; or make individual sized pizza crusts from tortillas, English muffins or pita bread|
|Vegetables||use raw or cooked in soups, salads, omelettes, quiche, pasta dishes, lasagne or casseroles; baked potatoes can be fried, sliced for soups or casseroles; chopped raw onions, celery, and peppers can be frozen for use in soups, stews and casseroles|
|Fruits||add to salads; puree for ice cream or pancake toppings; mix with yogurt, cottage cheese or pudding; fold into muffins or quick bread batter|
|Roasts||shred for tacos, enchiladas or barbecue; sliced for sandwiches; cube for beef and noodles, casseroles, soups or shephards pie; mince for ravioli, burritos, or crepes|
|Steak/Chops||slice and cook with onions, peppers, and fajita seasonings; saute with onions, peppers and cheese for sandwiches, salads or stir fry|
|Turkey/Chicken||slice for sandwiches; shred for barbecue, tacos, empanadas or tostados; cube for chicken/turkey and noodles|
|Ham||slice for hot or cold sandwiches; cube for ham and potato/pasta casseroles, quiche, salads or soups|
Take care to preserve nutrients and keep food safe by immediately placing leftovers in covered containers in the refrigerator. Use within two to three days or freeze and use within 2-3 months.