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A couple of weeks ago I wrote a post about 10 ways to tighten your belt in the kitchen. One of those points involved using up your leftovers. You can squeeze a lot more out of your food dollar by using up what is already in your refrigerator rather than leaving it to rot.
I find leftover kind of dinners are pretty quick to make. It's Friday, and you are probably tired after a long work week, so tonight make your dinner out of bits and pieces of stuff sitting in your refrigerator.
The first thing to do is to take out the things you have hanging around in containers, and the fresh vegetables you have available, and then weigh your options. Be creative. You can build on a dish you have already made, or you can make something new out of leftover ingredients. When I did this earlier in the week I discovered that I had a half a can of tomatoes, a half a red pepper, about six mushrooms, and some spinach. I made a pasta sauce and it was quite tasty. The only problem was I had leftovers.Last night, I took the leftovers of that pasta sauce, my leftovers from another pasta sauce I had made with sun dried tomatoes and olives, mixed them together and put it over one of the biscuits I made yesterday afternoon. I have also been using the tomato and olive sauce in sandwiches as a condiment. My husband had a leftover Thai dish I'd made earlier in the week over some leftover rice. That's a lot of meals out of the contents of my refrigerator.
On the menu for lunch today: Leftover soup.
Difficulty level: Easy
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