You might think of them as only kitchen scraps, but many common foods that we throw away are healthy eats in the making. Reduce waste and give these ingredients a reboot in your kitchen.
Not all Thanksgiving leftovers are created equal. Sure, you could continue to reheat the same food for lunch and dinner for the next few days — after all, everyone loves a classic! Or, you can switch things up and make leftovers new again. In these recipes, cranberry sauce stays sweet in muffins, then goes savory for turkey tacos with carrot-jalapeno pickles. Pumpkin pie filling takes a spin in the blender, perfect for thickening your morning smoothie. Read more
It’s a scene familiar to many households. After dinner is over, you carefully wrap up any leftovers and stash them in the fridge. Then, a week later, you find them rotting in the fridge and throw them away. So what’s keeping your family from finishing up food that’s left behind after a meal? Read more
There always seems to be a random selection of leftovers the day after the big feast. Use your Thanksgiving leftovers to create scrumptious new dishes that will wow family and friends.
Go ahead, open your fridge. How long have most of the items been in there? You’re probably thinking to yourself, when should they be tossed? Since the sniff test or a quick eyeball over isn’t the best way to make that determination, take a look at the guidelines and then get ready to keep or toss ‘em.
Your refrigerator and freezer are temporary storage facilities that can extend the shelf life of food. However, the food stored in your fridge and freezer can definitely spoil within a specific time frame. Here are guidelines for common foods but if you’re ever in doubt, toss the food out.
- Leftover baby food (jarred or canned): 2 to 3 days (refrigerator)
- Opened canned juices: 5 to 7 days (refrigerator)
- Fresh orange juice: 6 days (refrigerator) or 6 months (freezer)
- Opened sodas or carbonated beverages: 2 to 3 days (refrigerator)
- Soy or rice milk: 7 to 10 days (refrigerator); don’t freeze
Whether it’s following a holiday celebration or just a regular weeknight, there’s leftover stuff in your fridge you don’t know what to do with. Instead of tossing it out, morph the remnants into new creations instead.
Not enough sauce left for spaghetti and meatballs? Instead, use for homemade pizza, calzones or even soup. Combine chicken broth, diced butternut squash and marinara sauce – cook until squash is tender and puree for an amazingly flavorful lunch or dinner.
Recipe: Tomato-Basil Pizza
Now that the feast is over (believe it or not) it’s time to eat again! Here’s a simple, five-ingredient recipe that gives new life to your leftovers. We make lots of these in my house for snacks and light lunches over the holiday weekend.
This week’s list of favorite user comments touch on cooking with cranberries, making use of that leftover chicken and healthy tailgating. Plus, some readers shared how they avoid caving to unhealthy snacks (and high prices) at the airport.
When trying to trying to cut calories or costs, brown-bagging your lunch is a good option. But sometimes it’s not as easy as just tossing food in a sack and being on your merry way. Here are 4 main rules to remember.