I thought that I would talk about leftovers and garbage. I try really hard not to throw a lot away. Some garbage is inevitable. Leftovers can be kept to a minimum by batch cooking meat and portion controlling. Leftover dinner usually becomes lunch the next day if there is any. There are insulated lunch boxes and bowls that are thermal so they keep food hot a long time.At the cost of lunch out,the cost is more than justified.
Keeping ahead of stock and rotating cans is a little harder. Most cans have a three to four year shelf life. Some dry goods are less. I have a beer box that has been fortified with duct tape for instant mashed potatoes. I try to put new stock in the back of the box. Some can goods are not clearly labeled. My mother used to use a grease pencil to label the date she purchased them on top of the can.
There are bags and boxes that are green and keep vegetables fresh longer. They too are worth the investment.
Chopping more of what you are chopping for a recipe and freezing the rest in a zip lock in the door of the freezer...is a good way to get a head start on soups and pizza. ...if your freezer is like mine putting it on a shelf would make it lost forever. He he .
Vegetable scraps can become vegetable broth. Chicken bones, chicken soup. Bananas -- banana bread. Fruit on the edge can become a smoothie. It take too much fruit to have smoothies very often on a more than frugal budget. Cottage cheese can be in lasagna or stuffed shells. Milk can be pudding or potato soup. Baked potato soup is really yummy. Spinach makes pesto. Top a chicken pizza, fill a flank steak with spinach, cheese and roasted red peppers. ( thanks. Jan) That's about it.
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