Recently our diabetes program assistant, Linda Sanders, asked a terrific question, “How do I make good use of food I’ve already purchased before I restock my freezer or shelves?” The United States Department of Agriculture (USDA) estimates that in households of 4 people around $1500 worth of food goes uneaten each year. I can think of a bunch of better ways to use $1,500. Here are some ideas to help us reduce food waste.
No mystery meat! When you put tidbits in the freezer, make sure to label them. That way, you’re not surprised when thawing!
FIFO-First In, First Out-Use the idea of successful restaurant owners. When storing items make sure to label and date them. Keep older foods toward the front of the refrigerator or freezer. That way you’re more able to determine which delicious ingredients you can use right away and which to save for later.
Safety First- Keep your refrigerator at 40 degrees F or below to prolong food life. Foods frozen at 0 degrees F or lower will remain safe indefinitely but the quality will go down over time.
Stay cool-When saving leftovers-from your own kitchen or from a restaurant-refrigerate these foods within 2 hours of preparation. Microorganisms that can cause food poisoning start to multiply quickly after 2 hours.
Check dates- The USDA/Food Safety and Inspection Service defines dates as:
A "Sell-By" date tells the store how long to display the product for sale. You should buy the product before the date.
A "Best if Used By (or Before)" date is recommended for best flavor. It is not a purchase or safety date.
A "Use-By" date is the last date recommended for the use of the product while at peak quality. The date has been determined by the manufacturer. Do not buy or use baby formula after its "use-by" date.
Search the web- Go to myplate.gov and select My Plate Kitchen where you can search for delicious recipes using ingredients on hand. Another website that does the same is supercook.com
Here’s a creative, flexible recipe that will help you feel leftover love.
Mix & Match Meal
1 cup grain, uncooked. Try bulgur, pasta, quinoa or rice.
1 ½ cups vegetables-fresh, canned or frozen, cut bite-sized. Try a mixture of corn, carrots, green beans, onions, mushrooms, peppers or zucchini.
1 cup protein, cut bite-sized. Try cooked & cubed or ground beef, pork, chicken or turkey; canned tuna or salmon, tofu or beans.
2 cups sauce, stirred. Try 1 can (10.75 ounces) condensed cream soup such as chicken, potato or tomato soup plus 1 ¼ cups of water or low-fat milk.
½ teaspoon spices. Try basil, oregano, parsley, chili powder, garlic, onion powder or ground ginger.
3 tablespoons topping. Try grated cheese, crushed whole grain cereal or crackers.
Preheat oven to 350 degrees F. Combine all ingredients except topping in a casserole dish. Cover with aluminum foil and bake until grains are tender, about 50 to 60 minutes.
Add topping before serving.
Refrigerate leftovers within 2 hours.
Nutrition information- Makes 4 servings. Each serving provides 340 calories, 8 grams total fat, 380 mg sodium, 40 grams carbohydrate, 27 grams protein.
Article adapted from food.unl.edu. Recipe from foodhero.org
