Turn leftovers into completely different meals. Zero food waste, maximum creativity.
Leftovers are only boring if you serve them the same way twice. Treat them as ingredients for a new meal instead. A planned leftover, like cooking a larger roast on purpose, is one of the easiest ways to get two dinners for the effort and cost of one.
Cooked protein is the most valuable leftover. Roast chicken becomes chicken salad, quesadillas, soup or fried rice. Leftover pork turns into tacos, fried rice or sandwiches. Extra ground beef becomes chili, shepherd's pie or a pasta sauce. Cut or shred it, store it flat, and use it within three or four days.
Leftover vegetables can go almost anywhere. Roasted vegetables make a frittata, a grain bowl or a blended soup. Steamed vegetables go into fried rice or pasta. Salad greens that are starting to wilt are fine in a stir-fry or soup. Small amounts of several vegetables make a good vegetable soup.
Cooked grains are versatile. Day-old rice makes the best fried rice, rice pudding or stuffed peppers. Leftover pasta becomes a pasta bake or frittata. Extra quinoa or barley goes into a salad or soup. Cook grains in larger batches on purpose and keep them in the fridge for quick meals.
Save the last bit of sauce, gravy or broth. A spoonful of leftover curry or pasta sauce adds flavour to a soup or a pan of rice. Pan drippings from a roast make gravy. Chicken bones and vegetable scraps make stock that's far cheaper than store-bought cartons.
Easy leftover makeovers: chicken and rice soup from a roast dinner, fried rice from leftover rice and vegetables, chili-stuffed baked potatoes, pulled pork quesadillas, and a "clean out the fridge" pasta bake. Plan one leftover night a week and you'll waste less and spend less.
Cooking a bigger roast when it's on sale sets up a week of leftovers. Browse this week's deals in your city to find one.
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