by Sally Wadyka in Healthy Tips, August 3, 2015
by Toby Amidor in Healthy Holidays, Thanksgiving, November 27, 2014
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
by Toby Amidor in Food Safety, June 25, 2013
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.
by Dana Angelo White in Healthy Recipes, January 31, 2013
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
by Toby Amidor in Healthy Recipes, November 27, 2011
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
by Dana Angelo White in 5-Ingredient Recipes, Healthy Holidays, Thanksgiving, November 27, 2009
- It's not just for pie.
Did you buy too many cans of pumpkin this year? Don’t let them sit in the pantry and collect dust! Whip up any of these mouthwatering recipes.
This spin on traditional rice is both eye and belly pleasing for both kids and adults!
RECIPE: Pumpkin Rice Pudding
by Karen Ostergren in Uncategorized, November 7, 2009
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.
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by Dana Angelo White in Food Safety, Healthy Tips, April 27, 2009
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.
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by Toby Amidor in Food Safety, Healthy Tips, April 10, 2009
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.
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by Dana Angelo White in Healthy Recipes, December 29, 2008
Here are some reminder tips for properly cooling and defrosting leftovers — especially important after digging into a big feast.
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With a coconut milk marinade and a sweet-and-spicy dipping sauce, Ellie Krieger’s Chicken Sate with Spicy Peanut Dipping Sauce is perfect for any party (like, say, New Year’s Eve). Plus, you can toss leftovers with pasta and steamed broccoli for a simple dinner.
Get the recipe »