Keeping Your Kitchen Green

Food For Thought
Keeping Your Kitchen Green

by Leanne Ely, CNC

Recycling and repurposing what we have is not only a smart economical move, it?s green and good for the environment. Most of the time it?s plastic and paper that we recycle, but if you open up your refrigerator you?ll find plenty in there that can be used for another meal. This is the ultimate in recycling; taking leftovers and giving them new life in the form of a meal makeover.

We are all guilty of throwing away food from time to time. But honestly, we can do better than throwing away half our leftovers.

How?

First, be aware of the food you have. Maybe keep a little magnetized dry erase board on the refrigerator door so you can jot down the leftovers that you?ve put in it through the week (don?t forget to date them, too).Second, don?t let leftovers exist beyond the 4 day mark. At that point they?re primed for cooties! And the third point of course, is to actually eat your leftovers.

Sometimes ample leftovers put you in the place of dread?no one wants to eat the same meal three days in a row. However, I?ve purposefully cooked ?extra? just to get the leftovers. This is my ?go to? guide for leftover proteins:

1) Leftover roast chicken, roast beef or pork? Shred it up and make it into a burrito (just add some canned black beans and salsa).

2) Grilled meat, chicken or fish? Make it into a main course salad, repurpose it as a sandwich or use it as your protein source for a new pasta dish.

Awareness empowers; make a plan for all your food, leaving no morsel wasted!

Want to stretch one pathetic chicken into 3 meals? Check out my Rubber Chicken!

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Source: http://losingitwithleanne.com/416/keeping-your-kitchen-green/

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