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.
If you refuse to eat leftovers, then do your best to not cook more than you will eat or order more than you will eat. I found the appetizer menu is a great place for me to order from. With the size prepared by most restaurants, a salad or soup and an appetizer is plenty.
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Mexican food is the easiest for me to make healthy, so I will prepare a taco salad for dinner with lettuce, red bell pepper, black beans, tomatoes, fat free cheese, lean ground turkey, and scallions. I will combine all the left overs into a container and the next morning or evening, toss them all into egg whites for a healthy veggie scramble. It uses my leftovers and gives me a high protein punch for breakfast that keeps me very full until lunch around 1 pm. Its great after a morning workout.
I am in the habit of packing my lunch as I clean up the dinner dishes and put away leftovers. This way the lunch is planned, and it's still early in the evening if I need to run to the store to get anything else for my lunch. If I wait till morning, it just doesn't get done!
Uses up leftovers by planning them for lunch or recycling as another dinner the next day. Gets me out the door a little quicker the next day and sends me witha helathy, well planned lunch.
I made a pot of thick 3 bean chili and had so much leftover. The next day I added some ground turkey and served it over a salad . I didn't need any dressing and it was a nice change. I have also added pasta to make a different tasting goulash meal.
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