People Are Sharing Their Genius Cooking Hacks For Giving Leftovers A New Life, Here Are 30 Of The Best
Roughly one-third of the food produced in the world for human consumption every year—approximately 1.3 billion tons—gets lost or wasted. According to the data by the UN Environment Programme, every year, consumers in rich countries waste almost as much food (222 million tons) as the entire net food production of sub-Saharan Africa (230 million tons).
The numbers are hard to wrap your head around. But think of the last time you threw away that lonely avocado that sat there on a windowsill for eternity, desperate for its moment to shine in guacamole, only to end up in a bin. Then, picture all the products that ended up discarded only because you forgot they existed. Sometimes, however, we stock up on so much food we never manage to eat, and this is also the reason we contribute to worldwide food waste. It’s kind of shameful.
Being careful with grocery shopping and thinking of how much food is enough for your needs is one way to tackle the problem (and save money!). Another way is to use your ingenious skills and make the best use of anything that’s left after you ate or just purposelessly sits in the fridge.
So when someone asked “Everyone knows about using stale bread for french toast or yesterday’s rice to fry, but what are some other recipes you can use to save ingredients from the trash?” on the Cooking subreddit, people started sharing awesome ideas of putting scraps to use. We wrapped up some of the most useful and yummy ones below for you to try out!
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Old bananas make for an absolutely glorious milkshake with only ice and vanilla.
Old onions are best suited for making fried onion rings.
Old peaches can be easily turned into a syrup liqueur which can bring a cocktail from "alright" to "if I keep drinking this sh*t I'm going to wake up in a hammock 3 miles from my house."
Overproofed pizza dough into focaccia, stale foccacia into croutons, croutons into breadcrumbs, breadcrumbs into meatballs.
I like to caramelize too-ripe bananas sliced in butter. Then I sprinkle them in some brown sugar and a tiny bit of salt. Oh boy — they're amazing on their own or on top of a scoop of ice cream.
I sprinkle them with granulated sugar and roast over a campfire! It’s good, try it!
To find out exactly how much food goes to waste in the UK, and what can we do to reduce food poverty, as well as some simple ways to give food new life, Bored Panda reached out to Fiona Hollis, the Head of Communications at City Harvest. City Harvest is a food redistribution charity in Action London that rescues food, people and planet, delivering free food worth £6,000 a month to 350+ charities across Greater London.
While 1 in 4 people experiences food poverty in London, UK households waste 6.5 million tons of food every year. Households waste 70% of total food waste in the UK. Almost £1.2 billion worth of fruit, vegetables and bread are binned in the UK every year. Meanwhile, 1 in 5 people claim they don’t know what to cook with random food.
You can shock old vegetables in ice water to restore their crispness. Stuff like celery, greens, peppers, etc that hasn't gone bad but has kind of lost its stiff/crisp texture. 2-3 minutes in ice water and it'll be like new. GAMECHANGER
Soup. Soup. Soup. I'm no historian but as the primary cook in the house, I'm fairly certain that soup was invented in order to not waste valuable calories.
I use french fries I bring home with restaurant leftovers to make ersatz hashbrowns. Dice them, add some chopped onion and fry up in bacon grease.
I've never found french fries palatable as leftovers, if I didn't have this technique available I'd never bother bringing them home from the restaurant.
When asked about the dangers of food waste, Hollis explained that landfill-bound food waste, either commercial or domestic, emits harmful GHG emissions, such as methane, largely contributing to climate change. “Not only does the waste product at the end of the UK food supply chain warm the planet with methane emissions, but the extensive energy used in farming, manufacturing, and transporting goods, as well as the vast amounts of water it takes to get food to our plates,” she said and added that a lot of resources, energy, and labor go into the food we eat.
Reducing the household’s food waste would give a significant boost to your bank balance. In fact, Hollis said that for an average family with children, approximately £700 a year of wasted household food could be saved.“During the first lockdown,” Hollis said, “there was a sharp decrease in reported levels of food waste, thanks in part to the food management behaviors people adopted during lockdown.”
Bacon grease is indispensable. Use it to fry anything, but know you haven't lived until you've swapped it for butter to make the best-ever chocolate chip cookies.
I’m torn… that’s either a really good idea, or the worst idea I’ve ever heard about both bacon and chocolate chip cookies.
I'll introduce you to a Romanian dish called "Shut up and Eat"(no,really,that's the name of the dish."Taci si înghite" ).
In my region it is eaten before the beginning of Lent. Since Christian orthodox basically go full vegan during our fasting times,we had to consume the animal products that were left from the winter. Thus, Taci si înghite was born.
It's basically a polenta cooked with milk instead of water, a lot of butter and cheese. Then,stick it in a deep baking dish and throw on top of it any other cheese and meat you have left in your fridge and you want to eat before they go bad. Bake it untill the meat is cooked.
Eat this with some pickles and a light, red sour wine. Enjoy
Hollis also shared a couple of simple and very useful tips for giving food another life. First method is pickling. “It’s easy to pickle fresh veg that might be on the turn using a few store cupboard staples (vinegar, seeds, and spices). Great veg to pickle: radish, cucumber, courgette, onion, cauliflower,” she said.
Another great way of cooking from scraps is preserving. Think of jam, it’s “the solution to any fruit on its way out. You don’t even need to buy specific jam sugar, just caster sugar and a big squeeze of lemon. (This adds pectin—to help the jam set).”This one you may already be practicing. It’s freezing! Hollis suggests freezing your discarded bits of fruit and vegetables for smoothies or soups is an easy win and quick breakfast, lunch, or dinner.
Recently had some stale olive bread. Was sad I couldn’t make French toast with olives in it…
Solution: savory French toast. Was amazing! Egg dip included herbs and salt. Topped with Fig balsamic and olive oil. Loved it and plan to make again!
Hungarian here, I was horrified when I first discovered that people in other parts of the world put sugar and cinnamon on their "bread in coat" . For us it's a comfort food, you dip the bread into salted eggs, fry them in a ton of oil and eat them on their own as dinner, coupled with some nice hot tea with lemon and sugar, or use it as a non-meat topping on vegetable stews.
When cherry or grape tomatoes start to get all pruny, I like to sauté them with garlic and herbs until blistered. Top with lemon juice and it’s a great side or appetizer.
I usually make them into tomato sauce, make it into portions and freeze them.
You can save overripe bananas for banana bread.
Or freeze them for 6 months and toss, your choice.
If you have stale bread resting on the counter, here are some great reusing solutions. It’s excellent for breadcrumbs “for making meatballs, topping pasta, frying, gazpacho—these can even be used for desserts, like treacle tart!” Another great recipe for stale bread is panzanella salad (tomatoes, veg, mozzarella, dressing to moisten fat croutons of stale bread). Also, it’s great for croutons that go in soups and salads.
A friend's Grandmother used to take stale bread, cover it in butter , cook it in the oven until it was super crispy. It was amazing. the only thing I can compare it to is a crouton. We ate it as snack. Really crunchy and crisp.
No one is going to notice those peppers are a little soft and wrinkly if you roast them.
My favorite way to use leftover food is to take day-old vegetables and mashed potatoes and fry them up into the classic British recipe bubble and squeak.
So named because it bubbles, and squeaks, in the frying pan as it cooks.
This is the first time in my entire 41 years of life that I have ever heard of bubble and squeak. This dish sounds like the name of a car wash.
Hollis said that bananas are the most wasted food item in the UK. But here are some great tips to reuse them. She suggests “Banana pancakes (just egg and ripe banana—add some cinnamon, too); banana bread (boring); banana skin as vegan meat alternative (shredded—similar to pulled meat effect—jackfruit).”
Moreover, “Vegetable leftovers, even onion and garlic skin, can be boiled up with salt and other vegetable scraps to make a delicious stock. Vegetable stock is so versatile and can be used for: flavorsome soups, stews, risottos, and pies,” Hollis suggested.
I'm not sure if this is a revelation to anyone, but eat the greens that come on your beets and radishes! They are delicious. I especially love beet greens, similar but even better than chard imo. When I buy beets now I feel like I'm getting a 2 for 1 vegetable.
This one is a game changer…. Got stale bread? Briefly run it under the tap (only is there is a lot of crust showing) and throw it in the oven at 400 for like 7 mins or until stuff evaporates. Works absolute wonders for no knead bread. I imagine you can do this with sliced bread just maybe spray water instead.
Mealy and bruised apples make nice apple sauce. I put applesauce on my morning porridge.
They also make for good cobbler, as does any wrinkly stone fruit and/or over ripe berries.
In order to reduce food waste, you may want to clean out your cans. “When making anything, from pasta sauce to chili con carne, if you use something like tinned tomatoes, swill out the can with water/olive oil/stock to get the very last drop out of everything.” If you still haven’t got one at home, a rubber spatula makes an amazing tool to rescue food. Hollis explained that “this is the ultimate zero-waste utensil that will remove even the smallest trace of food from any mixing bowl or saucepan—ensuring it all gets used/eaten.”
Leftover cooked vegetables make a killer hash or frittata.
Leftover cooked rice becomes rice pudding just by heating one part rice, one part milk (and whatever sweeteners or flavors you want) on the stove in a pot until it thickens to where you like it.
Cauliflower leaves. Chop them up to smaller bits, put in a pan with a knob of butter. I like to add some garlic too. Then fry until they're crispy and you have either a really tasty snack as it is or it can be tossed to a salad. Really delicious from something you wouldn't think of using normally.
Too bad most of the cover leaves are removed before they sell them at the market.
Leftover fish - make fish cakes.
In general I find leftover cooked fish to be pretty gross and very difficult to reheat in any way that makes it still enjoyably edible (and doesn’t make everyone hate you for putting fish in the microwave). But you can just flake up the fish and toss it in any “crab cake” recipe you like, and it’s seriously good!
Especially salmon. Mix catsup & horseradish for cocktail sauce and you have a winner!
I use leftover mashed potatoes to make gnocchi. Just add egg, flour, and salt, and you've got homemade potato dumplings ready to be boiled and served with your favorite sauce.
I did this last night for the first time, after cooking them, threw them in a pan with container of chicken soup from Costco, was a hit with family.
Alton Brown calls quiche refrigerator velcro, and he's not wrong. Almost any savory item, fresh or leftover, can be worked into a quiche, or a frittata.
I like to turn leftover Bolognese into a filling for wraps. So instead of having it three days in a row, I'll repurpose it to switch things up a bit.
So day 1 I'll make Bolognese sauce for pasta (completely inauthentic using ground beef and everything), and day 2 I'll add a can of tomatoes, two cans of beans (kidney or black beans), corn and bell peppers. Seasoning with garlic, chili and cumin overpowers the original Bolognese-taste and turns it into something closer to a chilli. Cook until thickened a bit. The sauce is enough to serve 3 people for 2 days.
We use that mix as a filling for wraps and serve it fresh with lettuce (to prevent sogginess), a blob of Creme Fraiche, grated cheese of choice, spring onions and cherry tomatoes.
It's also a great way to cut down on meat, as it makes 1 lbs of ground beef last for 3 days worth of meals, yet you still get plenty of protein and veggies.
When I make Bolognese, I make enough for 8 people. My wife has a portion and I have 7 portions. I don't understand how there could ever be Bolognese left over?
Bits and bobs of cheese for quiche or fromage forte.
If you peel some shrimp, save the shells for seafood stock. Same goes for lobster, mussel, etc shells, fish bones/heads and stuff like that. Freeze it and mix it all together for great seafood stock.
Italian fun fact: Arancini was leftover risotto and the ragu/bolognese or cheese on the inside was usually leftover as well.
Those little cheesy rice balls were my life growing up!
There is a spanish dish following this exact logic, it's called 'ropa vieja' (old clothes).
You make it with leftover cocido (chickpea stew, it is usually drained and eaten dry/semi dry, and the resulting broth used in soup later). Add some onion for extra flavour and cook it in a pan.
But doesn't ropa vieja usually include shredded chicken or some other meat?
Chilaquiles is best with old tortillas.
Basically a stir fry with corn tortillas and cheese. I also like to add onion, egg, and green chilis to all mine as well but additional ingredients are up to you.
If you have both old rice and yogurt, bake them together with a couple of eggs, a bit of oil and seasonings (I often use garlic powder, turmeric, pepper, salt, fresh dill, maybe minced onion) for a very loose interpretation of Persian tachin.
Vegetable trimmings can be saved up (freezer) then eventually roasted and simmered to make vegetable stock.
Primavera as the end of the week (or last meal before shopping) meal, can help you use up all your veggies.
I grew up eating dinner off those very plates!!! Holy mackerel lol
Left over mashed potatoes become hashbrowns the next day in my house.
When I make fried rice I use not just the leftover rice but all left overs in my fridge. Ribs from the other day, deli meat that didn't go into sandwiches, egg whites I had separated out when baking etc
Left over ham becomes corn chowder.
Orange peels (or citrus peels in general) to make candy, tea, and extract.
I save pasta water sometimes to reuse if I know I’ll be making a sauce that would benefit from the double starch. It also freezes easily if you don’t eat past three time a week like I do.
I save water from boiling potatoes to use when I bake bread. It adds both flavour and moistness.
What my mom used to call 'woodchuck stew' just all the veggies and meat that were about to turn, boiled aggressively in a pot with some stock and mire poix.
Sourdough starter discard into bomb scallion pancakes.
I always pan fry mine and add everything bagel seasoning. Scallions sound like a bonus too.
I make shakshuka out of so many different ingredients. Take any sauce, whatever greens you have in the fridge, and any additional leftovers (feta, chickpeas, sweet potato, avocado, etc.) and simmer them together in a skillet. Crack an egg on top, cover until the egg sets a bit, and dig in.
Bread puddings, stuffing/dressing, stock...
And almost any leftover meal can be cut up & wrapped in a spring roll wrapper for later quick lunches. Steak & loaded potato spring rolls...BBQ & cornbread spring rolls...chicken pot pie spring rolls...They're all yummy.
We tried this with Thanksgiving leftovers! We made them into "egg rolls" and fried them, then we dipped them in gravy or cranberries! Better than the actual turkey dinner.
I make Tepache out of pineapple skins/cores. Pretty much just put it in a pitcher, add some brown sugar and a cinnamon stick or two, and then in a couple of days you have a super delicious 2-3% ABV pineapple wine. A couple days after that, you have pineapple vinegar!
I end up composting the pineapple scraps after I strain them off, or sometimes I'll feed small amounts of it to my worms.
When I have leftover fried rice from Chinese takeout, I use it to make stuffed peppers the next day!
Leftover spaghetti can be unappetizing. But if you put it in a pan and fry it up, it gives it some nice flare and fried spaghetti is super good for lunch.
Strawberries on their last leg can be cut up (remove moldy or gross bits), *macerated with sugar, and added to a sugar cookie dough for zombie strawberry bars.
Wilted peppers can be cut up and used in fajitas or omelettes or casseroles/cornbread.
Leftover Spaghetti can be doctored and baked to make spaghetti pie.
I make spaghetti pie with 2-3 eggs, parm, spices and tumeric all the time. fry in a pan with butter pats, flip halfway to cook through. thought it was just my family who did that. :)
Oyster sauce - fish sauce - soy sauce - garlic is like the holy grail for any Thai style stir fry.
Whatever leftover you have, protein and assorted vegetables, all taste good using those base ingredients.
I freeze the fat trimmings off beef and use them to sauté stuff like it was butter.
Animal bones, skins (chicken, etc), trimmed fat, fresh vegetable scraps, etc for broth.
Turn leftover hamburgers and buns from a cookout into meat sauce and garlic bread and have a spaghetti dinner!
It's not fancy, but it sure is tasty!
I often make omelets with pretty much any leftover ingredients. I'll toss in bits and bobs of anything from tinned fish to kimchi.
If you’re making ice cream, use the leftover whites to make cones! And you can freeze the whites you don’t use.
This is pretty common for my community but baked whole beans are actually made into refried beans to extend the shelf life. So you make beans on the stove top and then re heat them until you really can’t and then you fry them an mash them.
Beans are a miracle food - make a HUGE pot of delicious whole beans - eat beans as a side dish on day 1...on day 2, reheat the beans but eat them with their liquid over corn bread - sooo good -, then on day 3, separate the beans and bring one part to a good boil "to keep them alive" then after they've cooled some, put them back in the fridge while making soup with the other part - toss your favorite veggies (leftover veggies have the most flavor) and whatever meat you want to use/have on hand, boil well, season well with herbs/whatever, eat (again with the corn bread if you have it!) and enjoy. Day 4, add seasonings then power-boil the beans until most of the liquid is gone, and make mashed-up "refried" beans for a fantastic dip (use a blender/processor if you have one).
Not quite what you're looking for but composting / bokashi-ing kitchen scraps is a super addictive hobby and diverts tons of food from the landfill!
Cilantro stems work just as well as the leaves. You can dice them super fine and put them in a vinaigrette.
Well, what first comes to mind is oily bread-crumbs (from chef Cal Peternell, of Chez Panisse, in his cookbook Twelve Recipes):
Made with stale bread that still has some give. Carve the crust off of a good rustic loaf with a serrated knife and tear into 1½-inch pieces. A one-pound loaf will yield approximately 4 cups of crumbs. Grind coarsely in a food processor or blender, and then toss in a bowl with plenty of olive oil and a sprinkle of salt. The crumbs should be tasty and pretty oily, though not totally soaked. Spread onto a baking sheet and bake at 350˚F for 7 minutes. Using a spatula, scoop the crumbs into a pile, stir them around a bit, and spread them back out. Back into the oven for 5 minutes (timer!) and repeat with the spatula. Keep baking and stirring, resetting the timer each time, until the crumbs are crisp and golden.
Mainly for sprinkling over pasta, as you would cheese, oily crumbs can also be used to sprinkle on chickpeas or other beans (Chapter 3) . . . or vegetable gratin or shepherd’s pie . . . and will sprinkle the floor as you inevitably snack.
Next thought: aromatic veg (onion, carrot, celery) looking a bit sad? Chop it up (removing any bad parts) and throw it in a bag in the freezer for making stock (also throw in leek greens you won't use, parsley looking a bit droopy, fresh herbs like thyme, rosemary, chives about to go from fresh to dry, scallions looking a bit droopy and about to go slimey).
Also, learn how to prep veg from the store/csa/farmer's market so it lasts as long as possible (pretty specific to the vegetable -- google is your friend).
I wrap all kinds of random leftovers like nuggets and vegetables in tortillas with cheese and grill them in a panini press or a pan. Not strictly speaking saving them from the trash but I love these a lot more than just dry reheated bits and pieces on a plate for sure.
Broccoli slaw from stems, or just peel, slice and saute.
I always make chili with left over pot roast.
If you have patience or an old fashioned hand grinder, chop/grind the leftover roast, add your favorite BBQ sauce, toast some burger buns and have some upscale sloppy joes.
Stale wine can become vinegar.
I currently use some nice white wine vinegar that stems from an old forgotten bottle.
Chapati/roti/tortillas can be broken up into small pieces and made into a fried rice-like dish. I don’t know how else to explain it in English, but it’s a common breakfast food in my home.
We have chapatis every day, so we often have leftovers. You just tear them into small pieces. Then in a pan, add some oil, spices (we usually do cumin and/or mustard seeds, red chilli/paprika powder, turmeric, salt/even sugar if you like some sweetness) and chopped veggies (we do onion and green bell peppers, and rarely tomatoes, and tiny pieces of green chilli), sauté for a few minutes, add the torn up pieces of chapati, mix it all up, garnish with fresh lemon juice and coriander/cilantro, and serve. Some people like to cut up the chapati into equal pieces, but we just tear them haphazardly and end up with pieces of all sizes, which kind of works great because the smaller pieces get crunch and the bigger ones are chewy.
Chapatis are whole wheat flat breads so they’re decidedly easier to tear and take up more flavour than tortillas made from refined flour (they tend to be more chewy), but I’m sure it won’t taste bad even if you use tortillas. It may not have the same texture, but it’ll still work.
I don't know how to explain it in English, but in Spanish, that's migas. I think a lot of English speakers here in the US would be familiar with it as it is not only popular in Spain and Portugal, but in Mexican and Tex-Mex cuisine as well. Not sure about English speakers in other countries, though.
Extra mashed potatoes? Plan for potato pancakes, croquettes, or topping for shepherds/cottage pie.
Apple going bad? Cut around it and make apple crisp for one or two, or make chicken, apple and walnut salad.
Pizza base with tomato/pizza sauce add end of week fresh vege/meats - grated or finely chopped.. add cheese or not and cook. Serve with dollops of sour cream. So Yummy!
Fattoush for old bread
We use stale pita for fattoush. Put it in a ziploc bag and throw it in the freezer long enough to freeze. Then snap it down on the counter and it will shatter into bits and pieces. Heat some olive oil on the stove, toss in the shattered pita, and let it cook until it reaches whatever crispy brown texture you prefer. Drain it on a paper towel, and either top the fattoush or put it in a bowl for people to add their own.
I try to reuse as much as I can with everything. Save banana skins and dehydrate to make a fertilizer for plants.
Used turned milk for pancakes.
Fruit that is sad and squishy but not moldy can be turned into delicious crisp/cobbler pretty quickly. Cup into bit sized pieces, toss with sugar or brown sugar and a thicker like cornstarch or tapioca flour. Optionally add some spices like cinnamon or nutmeg. Then sprinkle with a quick crumb topping. I usually mix together oats, flour, sugar and butter, but you could even use up some stale cookie crumb. Bake in the oven until the topping is browned and the fruit is bubbly. You can mix multiple fruits together. Apples, pears, berries and stone fruits all work well.
Poultry is my favorite. First meal, roast bird. Second meal, cut most meat from bones and make casserole or add to stir fry. Third meal, boil whole carcass with appropriate veggies to make most amazing soup stock.
We keep bread leftovers in the freezer until there is enough for bread pudding: soak in warm milk, add some eggs, cornstarch, bit of sugar, cinnamon pound it with a potato masher. Fold in some raisins, apple pieces, maybe even chocolate flakes... And then bake it in the oven like a cake
Do NOT throw away your collard green stems. If making Southern Collard Greens do your do, but with the stems... throw them buddies in a pan with some chicken or beef stock, or some of the likker from the ham hock water for the greens.... Some garlic, cumin, onion whether dehydrated or not and let them simmer a whiiiile.... cover up that pan and steam em until soft..... mmmmmmmmm
Chief source of domestic food waste is impulse buying food without any plan for how you are going to use it. If you really care about food waste, make yourself a menu plan and only buy the food you know you will use.
We give spoiling food to our spoiled chickens. No waste here.
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Quesadillas are magical. If you have cheese and two tortillas, you can take leftover meat, veggies (or fruits like tomatoes) you probably won’t eat, basically just anything you like and know you aren’t gonna eat. Put it in a quesadilla and eat it for lunch (or dinner). Of course, this doesn’t work with everything but if I have extra bell pepper slices, rice from a few nights ago, leftover meatballs… etc, I’ll usually make it into a quesadilla on a weekend. It’s pretty quick, too. And it’s something most people like, regardless of age
Most of this is foor that ends up being both bad and bad for you. Learn to portion eat non processed and stay away from s**t food.
Fruit that is sad and squishy but not moldy can be turned into delicious crisp/cobbler pretty quickly. Cup into bit sized pieces, toss with sugar or brown sugar and a thicker like cornstarch or tapioca flour. Optionally add some spices like cinnamon or nutmeg. Then sprinkle with a quick crumb topping. I usually mix together oats, flour, sugar and butter, but you could even use up some stale cookie crumb. Bake in the oven until the topping is browned and the fruit is bubbly. You can mix multiple fruits together. Apples, pears, berries and stone fruits all work well.
Poultry is my favorite. First meal, roast bird. Second meal, cut most meat from bones and make casserole or add to stir fry. Third meal, boil whole carcass with appropriate veggies to make most amazing soup stock.
We keep bread leftovers in the freezer until there is enough for bread pudding: soak in warm milk, add some eggs, cornstarch, bit of sugar, cinnamon pound it with a potato masher. Fold in some raisins, apple pieces, maybe even chocolate flakes... And then bake it in the oven like a cake
Do NOT throw away your collard green stems. If making Southern Collard Greens do your do, but with the stems... throw them buddies in a pan with some chicken or beef stock, or some of the likker from the ham hock water for the greens.... Some garlic, cumin, onion whether dehydrated or not and let them simmer a whiiiile.... cover up that pan and steam em until soft..... mmmmmmmmm
Chief source of domestic food waste is impulse buying food without any plan for how you are going to use it. If you really care about food waste, make yourself a menu plan and only buy the food you know you will use.
We give spoiling food to our spoiled chickens. No waste here.
Load More Replies... Quesadillas are magical. If you have cheese and two tortillas, you can take leftover meat, veggies (or fruits like tomatoes) you probably won’t eat, basically just anything you like and know you aren’t gonna eat. Put it in a quesadilla and eat it for lunch (or dinner). Of course, this doesn’t work with everything but if I have extra bell pepper slices, rice from a few nights ago, leftover meatballs… etc, I’ll usually make it into a quesadilla on a weekend. It’s pretty quick, too. And it’s something most people like, regardless of age
Most of this is foor that ends up being both bad and bad for you. Learn to portion eat non processed and stay away from s**t food.
