Waste not, want not

Friday, October 10, 2008

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Don't throw away perfectly good food ever again. Simply follow these tips on how to make the most of your leftovers.

Carefully measure chicken and meat portions to avoid cooking too much.
If cooking a large meal, freeze half immediately for another day.
Pack leftovers from dinner into individual airtight containers once they have cooled so they're ready for the next day's lunch.
Uneaten roasted or steamed vegetables can be used in omelettes or frittatas the next day, or use them to make gourmet sandwiches.
Check your refrigerator regularly and move items that are close to their use-by date to the front of the shelves to be used first.

Tightening the purse-strings? Browse our selection of low-cost, high-value recipes here, each featuring the cost per serve.

More cooking tips

YOUR SAY: Do you have any great tips for using up left-overs or saving wastage — and money — in the kitchen? Share them below!

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Fatty foods hit waistline 'within hours'Fat from foods can end up on our waistlines within three hours of eating, according to new research.

La Grillade's corn-fed chicken with thymeResiding in the leafy suburb of Crows nest in Sydney's lower north shore, La Grillade has been restored to its former glory but the deft and professional touch...

Seafood pieI was chatting to my friend over a glass of wine about fish pies. She makes a cracking fish pie and I mentioned that I was going to try a seafood pie with prawn tails poking out the top.

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