Planned leftovers

So what exactly is ‘Creative economy in the kitchen’? Most obvious is spending the least money for the most food, but it can’t stop there. While shopping for sale items and taking advantage of BOGOFs can be helpful, it really is more important to make sure you actually use all the food you buy, so the money you spend doesn’t end up in the garbage heap. For me, the best way to do this is through planning.

Step one: Plan a menu for the week. Does your family like a traditional Sunday dinner? Fine, start with that, but make more than you think everyone will eat. What will you do with the leftovers? Plan something for another day that will use big, recognizable pieces, supplemented with something new.  Plan something for a third day to do with the scrappy remains.  For the other days of the week, plan things that you can make and use in one session. Provided you put all leftovers in appropriate containers in the refrigerator immediately after the meal, and the fridge is kept at the right temperature, your food should keep for a few days. You won’t need to have the same ‘main’ food several days in a row, avoiding the boredom factor (and food waste!).

Example:

Sunday                 Roast Chicken, boiled potatoes, steamed carrots and peas.

Tuesday               Sliced leftover chicken, mashed potatoes (from leftover boiled), salad.

Friday                    Creamed Chicken and Biscuits. (See my recipe.)

Step two: Plan a shopping list based on the ingredients you need for the menu you’ve prepared. Check your supplies first!

Step three:  Shop, not forgetting your list.

Step four: Cook and enjoy using all your food!

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I'm an American living in the UK, combining rural Mid-west ideas about food with a suburban coastal British reality. It's fun!

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Posted in Leftovers
One comment on “Planned leftovers
  1. Awesome! I hope you include examples of Planned Leftovers with most/all your recipes! -cg

    Liked by 1 person

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What’s Creative Economy in the Kitchen about?
Sharing a lifetime of experience of kitchen challenges. Respecting food and making the most of what's available. Read more on my About page.
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March 2015
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© Julia Davis-Coombs and Creative Economy in the Kitchen, 2014-2017. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia Davis-Coombs and Creative Economy in the Kitchen with appropriate and specific direction to the original content.
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