Leftover recipes

Leftover friendly recipes to help you reduce food waste and budget

Consuming leftovers in your next day’s meal is not just about eating boring food every night. It is also about saving your money and saving your time by not preparing new food.  

Have you ever considered how much money we are wasting by throwing away our leftover food just because we don’t want to eat the same food again? You’re are wasting an immense amount of hard-earned money in the form of leftover foods. 

Reducing food waste is not impossible. We can reduce food waste in our houses by meal planning and organizing our trips to grocery stores. You can save money by finding some effective and creative ways to use leftover food to create different meals. Here we are sharing recipes to help you consume your leftovers. 

Dinner Recipes to Consume Leftover Rice

Cook Creamy Chicken and Rice Soup (leftover rice and stock)

Heat 2TB olive oil in a large pot on medium heat. Add 1 chopped medium onion, 3 chopped medium celery stalks, chopped carrots, 2 minced garlic cloves, salt, and black pepper according to taste. Stir slowly for 10 minutes until softened. 

 Add 4 cups of leftover chicken stock. Once boiled, reduce heat and cook for 10 minutes. Add 2 cups shredded chicken, 2 cups of rice. Simmer for few minutes and turn off the flame. Serve in dinner. 

 n a skillet pan melt 2Tb of white butter on medium heat. Add 2 chopped shallots and saute for few minutes. Once softened add a small bowl of mushrooms, 2 garlic cloves, 1 tsp thyme, and salt according to your taste. Keep stirring and cook for 8 minutes. Pour half cup of vegetable stock, cook until stock is reduced by half. After a few minutes add cooked rice and cook for a few minutes. 

Recipes to consume leftover vegetables

Add some olive oil to a medium pot, add beef and diced onions. Golden brown beef and onions add some carrots, tomatoes, kidney beans, vegetable or beef broth, and some water. After a few minutes add all the Italian spices to give flavor to your soup. Boil your soup and reduce the flame cook for almost 15 minutes. If available add corn and leftover cabbage. Serve with some garlic or cheese bread.  

To prepare the coleslaw dressing stir together mayonnaise, lime juice, cumin powder, salt, sugar, and a bit of cayenne pepper. Cut the cabbage into quarters, again cut into half to make thin wedges. Add grated carrots and onion into the cabbage. Pour dressing over top. Keep in the refrigerator for a few hours. Once refrigerated mix well before serving.