We have all heard it. “There are starving kids in Africa. Don’t waste your food!”
Here a few tips on how to use your leftovers throughout the week:
Chicken, pork, beef, or fish can become tacos or wraps. You can also put the leftovers on a salad or wrap in large lettuce leafs to make lettuce wraps.
LEFTOVER VEGETABLES AND COOKED PASTA Pair with eggs to become frittatas. You can make individual frittatas by combining 6 eggs with ½ cup water. Add leftover veggies, cooked protein (like chopped turkey bacon), or cooked pasta. Fill sprayed muffin cups ¾ full. Bake at 375° F for 15 to 18 minutes. Refrigerate or freeze frittatas individually.
LEFTOVER HARD-BOILED EGGS Add hard boiled eggs to a salad for extra protein. Make avocado egg salad by chopping up eggs, adding 1/2 tbsp dijon mustard, 1 avocado, basil, onion & salt and pepper.
VEGETABLES AND COOKED BROWN RICE Combine cooked veggies and cooked brown rice plus protein to make “bowls.”
MAKE A HEALTHIER HOMEMADE VEGGIE PATTY This can also use up leftover brown rice. Place 1 part cooked brown rice and 3 parts veggies (like chopped mushrooms, beans, chickpeas, or other favorite veggies) in a food processor; blend. Form into patties and grill or broil.
COOKED QUINOA Can be added to a green salad, or mixed with nuts and dried fruits or cooked beans, tomatoes, cucumber, and feta to make quinoa salad.
CREATE A BREAKFAST QUINOA Add what you would normally add to oatmeal (walnuts, cinnamon, unsweetened almond milk) to cooked quinoa.
MAKE HOMEMADE HUMMUS With leftover white beans or cooked red lentils. Flavor with fresh herbs.
MAKE A BREAKFAST BOWL By substituting cooked grains (like barley, millet, or amaranth) for oatmeal. Sprinkle with stevia (if desired), half a banana, and sunflower seeds to make a healthy breakfast bowl.
USE LEFTOVER FRUITS TO MAKE A PARFAIT Layer them with yogurt and nuts, seeds, and/or whole-grain cereal.
RIPE BANANAS AND AVOCADOS Can be added to smoothies, or individually frozen to make ice cream.
Tips provided by 22 Minute Hard Corps Nutrition Guide