Leftovers: A smidge of this, a bit of that, cluttering your fridge and cupboards.
Making use of those leftovers is the “make it or break it” category for any cook trying to save money and stay on budget. It’s the difference between using every bit of what you buy and tossing food down the drain or in the garbage. No matter how carefully you shop, how much you pinch your pennies, if you’re tossing food (and we all do), you’re negating at least some of your savings if you don’t use leftovers.
And because leftovers are the priciest food in your kitchen (they’re a product of your money, time, and energy), here’s some inspiration for you. There are a lot of clickable links at the bottom of the page for specific leftover ideas and recipes.
By the way, it was coming up with some of the “formulas” to refashion leftovers, found in the links below, that saved me. (And I admit, there was no end to some of my awful leftover experiments and experiences when I was a young cook!)
Now, you won’t have to start from scratch for some fabulous meals, sides, soups & desserts to toss on the table that everyone will love. And if you have leftover haters, maybe you’ll convert them along the way.
Baked Potato Hash Browns from leftover baked potatoes
how to use leftovers:
Leftovers usually come in odd amounts, which can make them a challenge to work with. Start thinking of them as building blocks for recipes that rely on already-cooked ingredients; as shortcuts to something marvelous. All you need is an inspiration & maybe a recipe or two. Using leftovers as a basis for a whole other meal or portion of it will usually stretch the dollar more than just eating an ingredient outright.
As an example, at my home, one person might scarf down any leftover steak when it could be stretched into a meal for four in sandwiches or a salad. I’m speaking of a teenager now, with an empty hole where his stomach should be!
Think of the recipes you’ll use as “guides,” not something set in stone. Once you have a leftover ingredient to start with and a little inspiration (see the links at the bottom of the page on how to use specific leftovers), scale recipes up or down, substitute, and maybe make do. This is how Grandma cooked when people didn’t have recipes so much as processes.
food safety:
Here are some guidelines on food safety, some more critical than others. “Rules” are to eliminate risk. You might get by with something 100 times with no issue; it’s the final time that changes habits.
If you’ve worked clean the first time and refrigerated properly, any possible risk from leftover food is much less.
- There’s a two-hour window that foods can be left out without being refrigerated. Less if it’s hot where the food is.
- Work with clean hands and counters. Do not take your leftovers and put them on a dirty counter to work with, slicing, for instance. And it’s likely your counter is dirty, even if it doesn’t look like it.
- When putting away food, cool it rapidly in smaller containers. If they’re hot, leaving the lid slightly ajar till cooled and only then sealing will help them cool quickly.
- When heating and serving leftovers, don’t plop them back in the same container they came out of and put it back in the fridge – the container that was sitting there at room temperature the whole time.
- Many foods should be reheated to 165 degrees. Sauces and gravies should be brought up to a boil before reusing. I am so guilty of this!
- Check out this PDF from the FDA. How long your leftovers are good for is dependent upon how safely they are handled from start to finish.
- Discard leftover food that has an off odor or flavor or has developed any mold, growth, or slime.
- If food is contaminated, dispose of it in a well-wrapped manner, so other people or animals can’t eat it; it’s best not to use the garbage disposal.
two no-brainer ways to use leftovers:
- Portion up as meals to take to work. If it’s something that freezes well, divvy it into portions and freeze it so you won’t have to eat the same thing all week.
- Have a “Smorgasborg” night – We have a once-a-week night (usually Friday) and serve up all the bits and pieces accumulated through the week. Everyone eats what they like, and the fridge is emptier for a weekend shop. (And for a quick cleaning.)
leftovers: inspiration, recipes & links:
Here are some pages that have leftovers sorted by categories with lots of ideas…Bear with me as I am updating pages; some are still “under construction.” And check back with me now and then. Since there are no limits to what might be left over, I’m always adding new pages.
And of course, I love hearing your comments, so be sure to drop a comment if you enjoy this post on making use of those leftovers, and/or have any great leftover ideas to share with me! And I would love it if you would pin and/or share on Facebook or your favorite social media.
Mollie
Leftover Proteins:
Leftover Pasta, Rice, Grains:
Leftover Vegetables & Fruit:
Other Leftovers:
Miscellaneous Items:
Other Helpful Links:
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