This is a great trick to use during the holidays!
The perfect way to make sure leftovers get eaten -- schedule them in on the food planner when you add the original meal. It's easy! You can copy the food group directly over and, for me at least, I'm making my lazy work for me. I'd almost rather just eat the leftovers that I planned than remove all those foods and add in what I really ate. Double win: leftovers get eaten AND tracked!
Sure, the kids may have left a little on their plate but all those little leftovers sure add up! So I stay away from them. I don't feel guilty about throwing them out. My body is not a dumpster for leftovers!
Remove temptations to overeat immediately! When you are making a large batch meal, plate your portion (or portions if you are cooking for the family) and tupperware the rest and put in the fridge before you sit down to eat. It's not impossible to get seconds, but you'll have to think a little harder about whether that is really the choice you want to make.
Adobo peppers always come in cans that have roughly a cup of peppers in each- yet recipes rarely call for more than 1 or 2 as they are so hot. Unless you make mexican every night- you're going to be wondering what to do with the ones you didn't use. With this trick you'll never throw away extra peppers- and you ALWAYS have some handy when you need them.
AT the end of every week I go through the crisper for unused veggies and through the freezer for ends of bags of veggies. I toss everything in a big pot with a boullion cube or two and cook it to make soup. Add leftover chuncked meat or chicken if you have it. You can just chop it all, or use the immersion blender on it for a different style of soup. If I'm using the immersion blender, I also add any bits of leftover cheese. You could cook ends of boxes of pasta or broken spaghetti, and add
I always keep containers of salt-free broth (vegetable, chicken, and/or beef) in my cupboard. When I have an assortment of small servings leftover in the refrigerator, I combine them with the broth to make soup. For example, last night I simmered cut up pieces of chicken breast & a turkey burger, added about 1/2 c. V-8 juice, & chicken broth. Right before eating, I added peas, corn, & broccoli & about 1 serving of mushroom soup. If you have a family, you can combine..(click title for more info)
It sounds silly, perhaps, but I wonder if we really know how much money we throw away with the leftovers each week. I started making a concerted effort to use every bit of food that is in the fridge. Whether restaurant or home leftovers and I found I was stretching 4 more meals, at least, by either reheating or using them in another way. I think we take how much food we have for granted sometimes.
Lots of people feel obligated to plan and prepare a different meal every day, but it's much more efficient to double a recipe and eat it for two days than it is to cook something new every day. It usually guarantees lunch options that are not "buy fast food" and gives the cook a night off!
After measuring out food for your meal, measure out the leftovers and store in seperate containers. This way you are only dirtying the measuring spoon, food scale, etc, once, and you'll have pre-portioned leftovers ready to go whenever you have your next meal!
Buy larger quantities of food and when you cook your meals, cook the entire package, then freeze into individual meals. The oven is going on anyway so you might as well cook larger amounts - you not only save money on quantity, but on energy consumption and you can always have food ready for use.
This is one of my best healthy eating and cooking tips. Every time I cook dinner, I want the time and effort put into it to last. So I double my recipes in order to have enough for dinner that night and leftovers for at least the next day's lunches.