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Using up all the food

26 replies

Emmie412x · 15/01/2020 11:50

That's it really - been on a mission to ensure that we don't waste any food this year... at first it felt really overwhelming with all the things left over from Christmas and NYE but getting into the swing of it.

Actions taken include:

  • portion control (not boiling a huge amount of pasta for example but really thinking how much will be used)
  • freezing the loaf of bread we buy and popping only the number of slices required in the toaster. No more stale or mouldy bread. A couple of slices also defrost quickly if required.
  • constantly observing the fruit bowl and ensuring that we eat before they go too ripe. A couple of bananas went into banana muffins last week but in general we are actually eating more fruit.
  • incorporating leftovers into new meals, e.g. today leftover pizza sauce, slightly wilted carrot and some slightly soft tomatoes will be made into a pasta sauce together with some leftover chicken mince
  • using up random bits of cheese and making tortilla pizzas from leftover wraps that were going stale
  • hiding random bits of veg into foods like chilli, pies, soup etc.
  • going through freezer, fridge and cupboards to meal plan


Further tips are more than welcome!
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CaptainNelson · 02/02/2020 14:43

Best before dates are NOT use by dates - they're really for supermarkets rather than for consumers. If something has a best before date only, it's fine to eat after that (as long as it looks and smells ok, obvs).
Watch out for little bits of cream/yoghurt at the bottom of pots - my kids have a tendency to leave just a couple of spoonfuls. Shove em into pasta sauces for a bit of creaminess, or gravy, or curry sauce. Cooked rice - good in soup; make a quick egg fried rice for a one-person lunch or to pad out a meal of leftovers.
End of bread gets slowly dried in the oven then made into crumbs, which keep indefinitely, and then used to roll things in, instead of Panko crumbs (in a recipe) or to make that crunchy topping for cauliflower.

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