Waste Not, Want Not

 

Before you toss perishable food into your grocery cart, think about exactly how you’ll use it. The Environmental Protection Agency estimates that Americans generate roughly 30 million tons of food waste each year. Using leftover vegetables, poultry, or meat in soups, stews, salads, and casseroles minimizes cost and demonstrates your creativity in the kitchen. For example, have a roasted chicken for dinner one night and use the leftovers for dinner the next night. Try topping a bed of fresh greens with vegetables, fruits, and slices of leftover chicken. Add a loaf of whole-grain bread, and presto! You’ve got a nutritious meal in minutes. You can also eat leftovers for breakfast or take them with you for lunch.

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