Throwing away food that has not been eaten is money wasted. So get creative, and use your extras and leftovers! Here are some tips:
– Cool and store leftovers quickly after cooking to avoid spoilage. Use within 2-4 days in the fridge, or 6 months in the freezer.
– When freezing, label and date your leftovers so you know when to use them by.
– Keep leftovers at the front of the refrigerator so that you won’t forget to eat them.
-Plan ahead to match big batches. Shop the sales when needed ingredients are on sale to make larger batches of spaghetti sauce, soups and stews. Portion and freeze for later use.
– When fresh fruit is past its peak, such as apples, use them to make apple sauce or a fruit crisp.
-Over-ripe bananas can be frozen as is with the skin on. No need to defrost just peel and use in smoothies or baked goods.
-Keep frozen berries on hand year round to use in smoothies, muffins or a tasty topping for yogurt.
– When vegetables in your fridge have lost their freshness, you can use them for other recipes. Try using wilted carrots and celery to make a soup stock.
-Too many tomatoes? Chop them up and make a homemade tomato sauce. Most vegetables just past their peak can be chopped up and used in a simple stir fry, or an omelet.