Sometimes the rhythm of life keeps me so busy that I barely notice the leftovers accumulating on the refrigerator shelves. I’ve noticed that when we are entertaining guests, either for dinner or over a several day visit, the leftovers multiply at an alarming rate.
Additionally, during the course of a normal seven to ten day period, when one strives to create new meals several times daily, the leftover situation can easily spin out of control. I hate waste!
My best defense against waste is my scheduled Twice-a-Week Sweep. Pull out every container. (I use reusable storage containers to limit paper/plastic/aluminum waste.) A few food morsels and stray bones move to the freezer, before they spoil, for soups and stocks.
The fresher items, cooked meats and vegetables, wonderfully combine for a salvaged and flavor filled meal when used in a quiche or frittata, breakfast scramble or omelet, meat and vegetable filled pastry or incorporated into meatloaf.
My favorite waste-not meal, above all others, is the twice-baked potato. This one combines minced bacon bits, fine strips of prosciutto, shredded Gruyere, chopped scallions, several dollops of sour cream and fresh ground sea salt and pepper.
I’m thrilled that I made two and have one leftover for tomorrow!