My mother calls leftovers “must-goes” – everything in the refrigerator must go! Here’s a helpful article by Molly Morgan on “must-goes”:
Use these ingredient-saving ideas to get more mileage out of what’s sitting in your fridge.
Leverage Your Leftovers
1. What you’ve got: Leftover vegetables
Make this: Teriyaki stir-fry
Here’s how: Keep a large airtight container in your fridge and use it to store leftover cooked vegetables from meals made throughout the week. At the end of the week (don’t store produce for more than seven days), place veggies in a skillet or wok, stir-fry with your favorite teriyaki marinade, and serve over brown rice.
2. What you’ve got: Extra onion
Make this: Sautéed onions
Here’s how: Chop onion, sauté in a skillet for 7–10 minutes until lightly browned, and serve over grilled chicken, fish, or steak.
3. What you’ve got: Excess avocado
Make this: Green smoothie
Here’s how: Place avocado in a blender with 1 cup frozen tropical fruit (like mango and/or pineapple), ½ cup of baby spinach, and a splash of orange juice. Blend until smooth.
4. What you’ve got: Too much steak
Make this: Steak sandwich
Here’s how: Slice leftover steak into thin strips. In a skillet add ¼ of a sweet onion (sliced) and ¼ of a red pepper (sliced), and sauté for 7–10 minutes, until tender and lightly browned. Add steak and sauté with the vegetables until heated through. Top with shredded Swiss cheese and serve on a whole-wheat roll.