Makeover Your Leftovers
I recently share information from the University of Nebraska Extension, Lancaster County in a blog on re-purposing leftovers and reusing them in new ways. Here are some additional suggestions.
- Make a chopped salad with small amounts of extra fruits, vegetables, nuts, cooked eggs, etc.
- Purée extra vegetables in a blender or food processor and heat with pasta sauce. Possible vegetables include carrots, butternut squash, red bell peppers and zucchini.
- Freeze pizza sauce, taco sauce, tomato paste, etc. in ice cube trays. Transfer to freezer bags when frozen
- Freeze extra bell peppers in shapes needed for recipes. Freeze for a few hours on a baking
- sheet with sides until hard. Transfer to a freezer bag and lay flat in the freezer.
- Sauté chopped cabbage and onion (about 1/2 head cabbage and 1/2 onion) in butter in a skillet over medium heat until tender (about 15 minutes). Season with salt and pepper.
- Freeze washed, peeled, bite-size pieces of fruit for smoothies. Place on baking sheet with sides and cover with plastic wrap; freeze. Transfer frozen pieces to freezer bags. Toss into smoothies.
- Freeze Parmesan rinds and add (frozen) to a soup or stew for extra flavor.
- Use leftover rice in stir-fried rice. Rice can be frozen in ice cube trays and once frozen, put in a freezer container or freezer bag.
- Add oil, vinegar, herbs and spices to an almost-empty mayo, jam or jelly jar. Shake and use for a quick and flavorful salad dressing. Use about 1 part vinegar to 3 parts oil.
- Create a colorful parfait by cutting cake into 1-inch cubes. Prepare a pudding mix per package directions. Layer cake, pudding and fruit (such as berries) in dessert or wine glasses or a glass coffee cup. Keep refrigerated.
Source: Alice Henneman, MS, RDN, Extension Educator, Lancaster County Extension