Using leftovers is a great way to minimize food waste and save time according to the University of Nebraska – Lincoln. They can be a great snack, next day lunch, or even be used to make a quick meal.
Take precautions with leftovers to make sure the food being eaten is safe. Cooked foods should not remain at room temperature for more than two hours. Refrigerate or freeze food within 2 hours of cooking or being served. Discard any food left out longer than 2 hours. Label and date leftover containers to keep track of how long it has been in the refrigerator or freezer.
Reheat leftovers thoroughly on a stove or in the microwave to a temperature of 165 degrees Fahrenheit (⁰F) or until hot and steamy. Bring soups, sauces, and gravies to a rolling boil. Wash hands before and after handling leftovers; use clean utensils and surfaces; and never taste a food to determine if it is safe. There is a limit to how long food can be kept safely, so when in doubt, throw it out.
Your refrigerator should be kept at or below 40 ⁰F. For quicker cooling, separate big amounts of leftovers into shallow 2-inch containers and cut large pieces of food into smaller pieces.
If you are not planning to eat your leftovers within a few days, store leftovers in the freezer. Your freezer should be kept at or below 0 ⁰F. It is important to store food in good quality, air-tight freezer containers and label.
Here are some makeover ideas for your leftovers:
Cooked rice can be used to make rice pudding and fried rice, or added to meatballs, soups, and casseroles. It can also be frozen. You may need to add a small amount of liquid when reheating.
If your bread, leftover rolls, hamburger or hot dog buns are getting a little dry, consider making bread pudding or letting them dry out so you can make your own breadcrumbs, or use to make French toast.
Leftover fruit can be added to salads or pureed and used as pancake or ice cream topping. They can be mixed with yogurt, cottage cheese, or pudding. Leftover fruit can also be used in baked goods such as muffins or quick breads. Overripe bananas can be used to make banana bread or muffins, or frozen and used in fruit smoothies.
Leftover vegetables can be used in soups, salads, omelets, pasta dishes and casseroles. Leftover baked potatoes can be cut up and used to make a quick potato casserole or potato soup, or the potato pulp can be scooped out and used to make twice baked potatoes. Chopped raw onions, celery, or green peppers can be frozen in freezer bags or containers for use in soups, stews or casseroles.
Cooked roasts, steaks, chops and even turkey and chicken can be sliced to make sandwiches or shredded for use in tacos, enchiladas or barbequed meat. They can also be cubed and used in soups, or to top a tossed salad for a quick meal, or frozen for use in casseroles.
Article released April 12, 2021
