Stop Food Waste Day was first introduced in 2017, and this years marks the fifth year of inspiring action around food waste reduction.
Who even knew this was a THING?
I discovered very early in the family kitchen that fruits and veggies lingering a little too long must be given a new lease on life! And that leftovers getting too comfortable on the fridge shelf demand an encore.
In honor of Stop Food Waste Day and the innovation and creativity in reducing one’s food waste impact, here’s Jorj’s list of what to do with leftovers.
I thank my grandma’s for the training on this one.
Don’t throw away left over scrambled eggs. Use them in tomorrows egg sandwich or burrito.
Cut leftovers into chunks and toast them in the oven with a bit of cinnamon and sugar. Now you have waffle croutons for your ice cream dessert.
Slather left over pancakes with cream cheese or peanut butter. Roll up and place into a baking dish. Douse with syrup and bake until warmed through. Pancake roll-ups for breakfast!
Leftover salad with dressing is not as good as it is the first day, but it will work on sandwiches and subs. However, leftover everyTHING will make a great salad. Look in the back of your fridge’s veggie drawer and use those ingredients to doctor up your everyday garden salad. Carrots, fennel, radishes, cukes, peppers, cauliflower… these all work. Look into your jars too. Pickles, sun-dried tomatoes, and olives are perfect additions. Don’t forget the cheese. Salads are a perfect dish to avoid food waste!
I’ve written about cheese about a hundred times. But here are some highlight dishes that are perfect for your leftover cheese: grilled cheese, cheese spread, hot cheese dip, cheesy deviled eggs, cheese-filled omelets, veggies in melty cheese sauce.
Leftover pasta is my go-to thing for that morning-after breakfast. But left over noodles are great for reinvention. Leftover Alfredo pasta top pork cutlets and sauteed eggplant for an inspirational mid-week dish. Stuff some leftover mac ‘n cheese into your next roast beef panini sandwich. And don’t forget spaghetti pie, noodles in casseroles and pasta turned into frittatas.
Besides chicken salad there’s chicken quesadilla, chicken soups, chicken casserole, chicken burritos, chicken hash, chicken pot pie…… this one’s easy.
Salmon and tuna turn into salmon and tuna salad with just a couple of additions. Other left over fish can be turned into croquettes, chowders and spring rolls.
Leftovers work perfectly in fajitas, cheese-steak subs, stuffed peppers, open face steak sandwiches on Texas toast, quick beef stew and beef and potato hash.
Shred leftover pork and douse in barbecue sauce for a pulled pork sandwich.
I challenge you to give me ANY veggie and I will give you three ways to repurpose the leftovers. These will all revolve around soups, stews, quesadillas, cheese spreads, hot cheese dips, salads, croquettes, veggie bread puddings, veggie filled omelets, casseroles, veggies with pasta, veggie enchiladas, stuffed peppers, hash, veggie pies…. Get the idea?
Whether you have leftover cake, pie or cookies you can use these to create a crispy topping for ice cream, a base for bread pudding, a fruit crumble and a layer or two for your favorite parfait.
I think you have the picture. (I also think I watch too much CHOPPED!)
Now, let’s hear what THING you can create with your everyday leftovers.