In honor of Earth Day, and as a member of the Recipe ReDux team, I was challenged to show how I reduce food waste. That’s easy because I love leftovers and I rarely throw anything away. Leftovers extend the efforts of my cooking and they cut down on food waste. Most weeks, I’m cooking three or four new meals and using leftovers to get through the rest of the week. I love to challenge myself on how creative I can get, using anything I have on hand to recreate a breakfast, lunch or dinner. My family assumes I’m cooking a new dish because I’m a master at disguising the ingredients. In addition to saving time, money and preventing waste, incorporating leftovers into your meals is a much healthier alternative to eating out. When you are in control of what you eat, you’ll eat less saturated fat, less sodium and fewer calories. Cook once, eat two or three times is my motto.
Cauliflower Rice Stir Fry with Green Beans and Tofu
I had a leftover head of cauliflower and some leftover tofu and green beans from the Honey-Sesame Tofu and Green Bean post . Combining them created a delicious stir fry and for those cutting back on carbs, you skip the rice.
Herbed-Egg Scramble with Whole Grain Toast
As the week reaches Friday, and I don’t feel like going out to eat or ordering in, eggs are my “go to” for a quick, simple meal. This week I had several herbs leftover so I combined them with the eggs and few additional toppings for a deliciously light, end of the week meal.
Chicken Salad with Grapes, Walnuts and a Creamy Yogurt Dressing
One cooked chicken breast remained in the fridge from a previous meal. Chopping it with some leftover veggies, herbs and grapes makes for a quick and easy lunch. To lighten-up the creamy dressing, I mix about 2 tablespoons of plain, fat-free Greek yogurt with 1 tablespoon of mayonnaise.