Share Your Tips

Leftover roti twist

Never throw and create a new recipe from leftover food.

- Hema, Mississauga

Hide the kale!

When I have a little bit of kale left and I’m not sure what to do with it I always chop it and throw it in my pasta.  It softens and mixes in and adds to the sauce.  I also make the kale last longer in the fridge by sitting the stem in water so it stays fresh and never goes to waste.  I just cooked this today!

- Coralie, Antigonosh

Turkey balls

So leftover turkey, potatoes, stuffing And peas.. Cut the turkey up in small pieces and potatoes and stuffing And PEAS… Put them in a bowl mix them up… Then after it is mixed reach in and make small balls made of the leftovers, take those balls and put them in a deep fryer for about two minutes, just cross them up a bit and then take them out and serve with your favourite condiment, preferably catchup or dip Them gravy… It’s delicious

- Kevin, Thorold

Fixer upper!

For my leftovers i usually turn them into soups, stir fry or a completely different dish if its plain enough! For instance that left over pasta can be a creamy soup! Or that baked chicken can be stir fry just by adding little ingredieds you have in your fridge!

- Darlene Krizel, Edmonton

Take a few minutes to chop and freeze!

Once a week, I take about 20 minutes to chop up any fruit or veg from the fridge that looks a little sad and then I freeze it.  The frozen fruit (grapes, apples, citrus, kiwis etc) goes into smoothies or muffins – and the veg gets added to stir fries, soups, pasta sauce or chili. My fruit and veg waste is now almost nil – for just a few minutes a week!

- Lisa, Edmonton

Chicken bone soup

We use everything including the bones! I buy whole chickens, cut the backbone out to roast spatchcock style, and put those backbones in a bag, freeze. I debone the chicken after roasting, add those to the bag, freeze leftover meat in a separate bag. I then simmer the bones for several hours with any onion, celery and herb scraps I have, strain, then freeze for use in soups, stews, gravy base for poutine… The meat is used when I make a soup or stew with leftover veggies (frozen), extra onion, celery and herbs. The leftovers make a whole new meal, reducing waste at the same time!

- Laura, Regina

Lasagna

When I make lasagna I gather up all the veggies scraps and I put them in the food processor and chop them up with an onion and garlic. Once they are minced I fry them until fragrant and add a jar of my favourite tomato sauce. The I layer the healthy veggie and tomato sauce in a lasagna. This is a great way to use up some sad looking mushrooms, celery, carrots, tomatoes etc because when you mince and fry them up they are perfect in the lasagna.

- Iris, Nanoose Bay

Colourful veggies and bean salad

I had various veggies that were starting to get a bit old but I wanted to create something fresh to eat on a hot summer day. So I decided to chop up the veggies into small pieces and created a very tasty salad.

I used leftover broccoli and quinoa which I had steamed/cooked the night before; tomatoes and cucumbers that were getting a bit soft; an avocado and peppers which also had been around for a while and needed to be used.

I added a can a mixed beans for some protein and made up a zesty vinaigrette which brought it all together.

It was a hit and something I would be proud of to take to someones house for a potluck dinner.

- Lillian, West Kelowna

Veggie freezer sauce packs

All my leftover tomatoes and veggies and fresh herbs I vacuum seal and freeze. Perfect for winter sauces and a taste of summer.

- Brenda, Trail

Apple scape jelly

I saved and freeze apple peel and core when I made apple pie. Later on made apple jelly with them.

- Maggie, Markham

Make it last forever

Some ingredients are good dried. I have a dehydrator and I pop leftovers in to it and save them for later. Once dry they last forever. (Or up to 2 years, though they never take that long to get used up)

- Stephanie, Winnipeg

Veggie muffins

When I have leftover veggies and fruit that is past it’s prime I whip up muffins with them. It keeps the muffins moist and adds a few nutrients for the kids.

- Stephanie, Winnipeg

Saturday lunch

Every Saturday the whole family eats leftovers for lunch. This helps clean out what ever is left behind after a long week. Also it teaches the kids to use the leftovers.

- Stephanie, Winnipeg

Lunch tacos

I freeze leftover taco ingredients in small container. Some beef, beans, salsa, corn, peppers, etc. Then for lunch I just grab the container and a little grated cheese and pop a tortilla in my bag. It is quick and easy and works great for the kids when they are in a hurry.

- Stephanie, Winnipeg

Rotisserie chicken uses

We regularly buy a rotisserie chicken and use the leftovers to make the following meals – chicken with roasted broccoli, veggie confetti quinoa with chicken, chicken sandwiches, plus we use the carcass to make chicken broth for chicken noodle soup. Delicious ways to use up the whole chicken!

- Holigroski, Winnipeg

Leftover gold, flavour for later

Keep a small container in your freezer for leftover bits like roasted vegetables, gravy, tomato paste, mushrooms, and meat juices. Instead of throwing them out, save them up and use them to add extra flavour to soups, pasta, rice, or casseroles. You’ll waste less food, save money, and make your next meal taste even better without buying extra ingredients.

- Neil, Edmonton

Fantastic filling quiche

Quiche makes a great base for using up a multitude of leftovers, including leftover cooked veggies, meat even pasta. Throw a little bit of cheese on the top and will you have a delicious filling meal.

- Ty-Leigh, Langford

Too much fruit

When I have fruit that I know will over-ripen before I can use it, I find a recipe to use it up fast. There are sites online that will give you recipes for ingredients you have on hand. It’s a great way to use those frigde leftovers.

- Debbie, Spruce Grove

Stir fry

Take left over meat/chicken with left over vegetables and left over rice or noodles to make a stir fry.

- Heather, Fredericton

Preserve it

We preserve it, dehydrate it or freeze dry it.

- Sarah, Victoria

Turkey shepherd pie

All ingredients are leftover :
Turkey sliced and cubed mixed into gravy
Add corn to gravy turkey mix, put on low heat in pot
Season to taste

Potatoes re-heated and mashed, add 1 cubed onion, butter to moisten

Mix stuffing and whole cranberries into heated gravy mix, to thicken

In a roasting pan, layer gravy mix -> add mashed potato/stuffing/cranberry over top

Preheat oven to 450

Paint butter on top, add paprika and Parmesan sprinkled
Cover for roaster for 15 minutes -> uncover and brown/crisp to your eye

Truly a fowl experience

- Brett, Blenheim

Too many mashed potatoes?

They combine with canned salmon to make great fish cakes. This recipe is from the 1989 Canadian Living “Rush Hour Cookbook.”

Or add cheese and fry up cheesie potato pancakes.

- Judy, Parksville

Pas de gaspillage de légumes ici

J ai toujours une soupe ou potage a proposer a ma famille car j’ai utilisé les reste de légumes ou les légumes un peu vieillis dans mon frigo !!! Pas de gaspillage et tous sont heureux au gré des récoltes et des saisons  !!!

- Véronique, Ste-Émélie-de-l'Énergie

Freezer

I love to cook big batches of food and as much as I love leftovers I can’t always eat them fast enough. Instead of waiting until it’s too late to save the food I throw whatever I don’t think will eat in time in the freezer to enjoy at a later date.

- Atera, Victoria

More is more

I always make a larger batch of stew/soup/curry than is needed. After supper, I portion and freeze some for future meals, and leave enough enough the fridge for a few more rounds week-of.

- Kristine, Gimli

AI rescue

I take a picture of what is in my fridge at end of the week and ask Google AI to help me with a recipe using leftovers. It works!! My photo below is zucchini fritters using leftovers this way!

- Nancy, Halifax

Loaded nachos

My go-to leftover hack is loaded nachos! Grab a bag of nachos, sprinkle shredded cheese on top, and throw on whatever you have left in the fridge: leftover chicken, ground meat, beans, veggies, salsa, or even those little bits of food that aren’t enough for a meal on their own. Pop it in the oven until the cheese melts, and voilà! You’ve turned random fridge scraps into a hearty, delicious meal. Less food waste, more flavour, and no two batches are ever the same!

- Edina, Montreal

Chicken 3 ways for 3 days

Roast chicken & veggies for dinner.

Cook down the carcass with an onion, leftover veggies & a handful of egg noodles for soup to freeze in serving sized portions.

Chicken club sandwiches for lunch the next day with bacon, tomato & avocado.

- Kelly, Toronto

Sandwich switch

If I make turkey dinner meat loaf, I turn this into hearty sandwiches over the next few days.

- Robyn, Vancouver

Time travel

Partition the different parts of the duck to be eaten on different days of the week. Almost like time travel!

- Mari, Edmonton

Save your “ugly” apples

Whenever I have an “ugly” apple in my bag, I peel and chop them up to make apple sauce. And then I use that apple sauce as egg replacement in baking. 1/4 cup of apple sauce can replace an egg but you shouldn’t use more than one cup per recipe. Adds moisture, doesn’t affect flavour and saves cost for eggs. You can also turn the peels into candied apple peels by sprinkling them with a cinnamon/sugar mix and baking them for 2 – 2/1 hours at 225 F. Great snack/addition to granola.

- Britta, New Westminster

The best rotisserie chicken leftovers

We make enchiladas, an Asian salad, and quesadillas, that chicken goes a long way!

- Diane, Winnipeg

Things you can freeze

Leftovers are great you can freeze them and your meal when you choose is available right away.

Food you can safely freeze are things such as chilli cooked meat, pizza slices, rice, soups, pasta dishes. An air fryer is an excellent tool to use when eating your leftovers.

- Kym, Winnipeg

Note it

Make a physical note to remember what’s left and prioritize using those first.

- Nathan, Toronto

Leftover chicken quesadillas

Any leftover chicken from a roast chicken or a Costco rotisserie chicken, I removed from the bone and make chicken quesadillas.  I also then cook the bones to make a base for my homemade chicken soup as well.

- Brenda, Langford

Homemade pizza

When I have extra vegetables like red peppers, green peppers, onions, Tomatoes, etc. that need to be used up, I will make a homemade veggie pizza so that I’m using all of the vegetables instead of wasting.

- Brenda, Langford

Fresh homemade bread with leftovers

No matter what type of leftovers,  It is very inexpensive to make a quick loaf of fresh homemade bread to go with them… It just makes everything taste better!

- Brenda, Langford

Hot dog soup

One of my favourite ways to use leftovers is to make a hearty soup with sliced hot dogs, leftover boiled or roasted potatoes, and whatever meat, lentils or beans I have in the fridge. I cook everything together with onions, a little oil, paprika, and black pepper until it all blends together. Sometimes I add a piece of smoked sausage to make it even more filling. It’s an easy, budget-friendly meal that tastes delicious!

- Edina, Montreal

Leftover goulash

Usually make more goulash which when frozen and put in the freezer can last u a couple of days garanteed

- Benjamin, St. Johns

Slow Cooker Pulled Pork

Slow cook pork tenderloin and shred, great for salads, burrito bowls and tacos, then freeze any left overs. Great on homemade pizza out of the freezer!

- Kaitlyn, Victoria

No waste

I either freeze what will last or make a meal that uses up everything like a soup or something.

- Alanna, Victoria

Taco meat for days

We make taco meat and use it for the week in quesadillas, taco bowls, burritos, etc.

- Casey, Warman

Wrap everything

Get your favourite wrap and sauce, then throw some random leftovers on the tortilla. Everything tastes better in wrap form. Better yet, use some chips to add some texture.

- Kirb, Waterloo

Lunches in bunches

I pack them up in takeout containers for the next two days

- Joey, Ontario

Freeze it in cubes

Freeze food in silicone cubes. Then its already portioned when you pull it from the freezer.

When you cook extra food, or open a tin but don’t need the whole amount, you can pour it into a silicone freezer cube. Once it freezes, pop it into a zip lock back or a Tupperware, and use the cube to freeze more leftovers.

Frozen cubes are already portioned, so you can thaw just the amount you need.

Easy!

- Mary, Nelson

Make soup!

I have recently discovered my love for soup! Use leftover meat for stock, add leftover veggies and some grains and there you have it… A new soup for dinner!

- Christina, Burlington

Use every last bit!

We save our chicken & turkey carcasses for soup! Bone broth is so good for you and you can toss in whatever vegetables you have on hand so no 2 soups are the same. It also freezes well for those busy days.

- Lindsay, Oshawa

Fry it up!

I love to make Arancini with my leftover risotto and bolognese sauce!

- Jolene, Elie

Twice as nice

We often use Leftover chicken for wraps or fajitas  the next day. Chicken or turkey bones make excellent bone broth for soup or stews. Roasted vegetables can be made into pasta sauce or soups and frozen for later use.

- Lyn-Neil, Mission

Prep today, freeze, then have ingredients ready for cooking!

I hate seeing good food go to waste, so I try to get the most out of the fruits and vegetables I bring home. If I notice I have more than I’ll use before it goes bad, I wash, peel or chop what needs preparing and put it into freezer bags. I separate everything into portions so I can grab just what I need when I’m cooking.

This works really well with vegetables like peppers, carrots, celery and onions, which I can use later in soups, stews, sauces and all kinds of homemade dishes. I also freeze fruit for smoothies, baking or a quick addition to breakfast. It saves me from having to run to the store for one or two ingredients when I already have what I need at home. I label the bags with the contents and date, squeeze out the extra air, and keep them organized in the freezer. It’s such a simple habit, but it makes cooking easier and helps me stretch my grocery budget. Instead of throwing away produce that might otherwise spoil, I turn it into ingredients for future meals!

- Solange, Lévis

Kitchen sink leftovers

Think of your lunch or dinner leftovers to be a mishmash of bits and bites. A spoonful of chunky Greek salad, a bit of tuna salad that didn’t make it into your sandwich yesterday, a hard boiled egg, that last bit of one pot pasta… It becomes an eclectic mix of flavours and clears your fridge!

- Tasha, Toronto

Tacos – the perfect meal!

Taco can literally be filled with ANYTHING! Anything you have in the kitchen can be chopped and put into tacos and the best part is you only need enough to fill each one so perfect for using leftovers! Two leftover ribs? Dice them up and add half of the left-over jalapeno you have in the fridge, the left-over corn and sour cream. Butter Chicken thigh and basmati rice? Roll in a tortilla with yogurt with grated cucumber. Sprinkle with coriander. Perfection! Olives and feta? Chop with lettuce and tomato and a little Greek dressing. Go veggie! Tortilla are a great catch all for leftovers. Be creative!

- Lynn, Antigonish

Focaccia with all your leftovers

It looks fancy but it is SO easy. I make focaccia using ANYTHING. You need flour, salt, yeast and olive oil to make the bread. Find an easy recipe online. Then use up all your old vegs! Broccoli stems? Slice and use. Tomatoes past their prime? Fabulous! A sprig of parsley you found at the bottom of your vegetable drawer? That works! Just want it to be simple? Add rosemary and salt with olive oil to the top. Or be creative and make a picture out of the veg. Anything works! Now you have a wonderful bread to accompany your meal or to create sandwiches for your leftover meatballs, chicken or halloumi. Throw in your last piece of blue cheese. It looks fancy and like you took a long time to create. But it is super easy and uses up whatever you have in your kitchen! Enjoy!

- Lynn, Antigonish

Pizza solves everything!

You can literally put ANYTHING on pizza! Make a simple crust. Don’t have pizza sauce? Use pesto. Use olive oil. Use tomato paste watered down with sugar and salt. Throw on bits and parts of any chopped vegetable or meat product. Ham? Chop it up! Olives? Great. Half an onion? Sounds good. Use old bit and knobs of cheese can be mixed and matched. Pizza is so forgiving! You can get really creative.

- Lynn, Antigonish

Saucy!

I’m not great at measuring or being terribly on top of recipes. I’m more of a free spirit and this has led to the best culinary experiences! I make a green sauce that can be made from any herbs and aromatics you have left over or lying around the kitchen; parsley, basil, cilantro, sage, chives, jalapeno, etc. Throw in what you have! Garlic? Great! Chilis? Great! And old lemon? Still great! Ad olive oil, salt and red wine vinegar. Pulse it up and voila! You have a green sauce (chimichurri, pesto, salsa verde, zhoug, green chutney – depending on what you’ve used). Each time is different. I use it on roasted vegs, meat, marinade chicken or shrimp, salads or as a dipping sauce. It uses up old scrapes and livens up whatever you are making!

- Lynn, Antigonish

Creative sunday food day

In our family, reducing food waste is more than an occasional effort it’s a daily habit and a chance to create something wonderful together. We’ve learned that the ingredients we already have often hold the makings of our next favourite meal.

Recently, I made our leftover turkey, whipping  cream that expired that day and corn and peppers on their last legs. Instead of letting them go to waste, I brought them together in a rich, comforting turkey à la king and served it over leftover stuffing. What might have been forgotten became a warm, delicious family meal and a reminder that a little imagination can make a big difference.

I love giving food a second life. Overripe fruit becomes refreshing smoothies, eggs and wilting spinach become quiche, extra apples from our crop become homemade treats, ripe bananas turn into fragrant banana bread, and bread nearing its best-before date becomes golden croutons for our salads. Each transformation feels like less waste, more savings, and another opportunity to nourish the people we love.

Some of our family’s favourite meals have started with nothing more than opening the fridge and asking, “What can we make with this?” Those moments bring out our creativity and often lead to laughter, experimentation, and dishes we never would have planned.

Every Sunday, as we prepare meals for the work week, we keep food waste in mind.  We look at what needs to be used, plan around it, and find ways to turn yesterday’s leftovers into tomorrow’s delicious possibilities.

Reducing food waste doesn’t mean giving up flavour or comfort. It means seeing familiar ingredients with fresh eyes and recognizing their potential. With a little creativity and care, the food we already have can become something truly special and sometimes, the best ingredient of all is the love that goes into making it.

- Shelley, Airdrie

Shredded carrot fritters

Shred older carrots and mix with egg, a little flour and spices, including cumin. Smoked paprika is nice too. Form small pancake shapes and bake at 400 for 10 minutes. Flip cook another 10 minutes. Serve with a dip.

- Karen, Bridgenorth

Morning oat sunset crumble

Turning leftover cooked or overnight morning oats into mini crumble desserts; perfect to satisfy a sweet craving or when a surprise guest joins you for dinner.

Pretty simple instructions:

– store your morning oats in a the fridge, then take out as you are prepping dinner
– brush ramekin bowls with coconut oil or butter, your preference
– in a small bowl, mix a 1/2 cup all-purpose flour, 1/4 cup light brown sugar (you can sub for maple syrup or any other sweetener), 1/4 tsp. baking powder, ½ tsp. ground cinnamon, and a pinch of salt
– add 1/4 cup (1/2 stick) unsalted butter at room temperature, cut into pieces
– using your fingertips, incorporate the butter into the flour mixture until pea-size lumps form
– lastly add 1/4 cup old-fashioned oats and mix with your fingertips until it form a crumb-like topping
– let it chill for 10 minutes
– optional: chop or slice an apple, pear, etc (your crumble, your choice of add-ons)
– assemble: scoop the leftover cooked or overnight oats into the bowls; add a layer of chopped fruit and nuts (optional), finish with a layer of crumble
– bake for 25mins at 350 F
– serve with a dollop of ice cream, yogurt or leave it plain!
– enjoy!!!

- Susy, Toronto

Leftover legend before starting to cook

My tip starts well before cooking even begins! Because I live alone, I like buying in bulk to save money, but staying on budget means avoiding food waste. When ground beef goes on sale, I purchase a large pack, divide it into portion-sized packs (just enough for dinner and one day of leftovers), vacuum-seal them, and freeze them. Whenever I’m ready to cook, I simply grab a single pack tailored to my exact needs. Preparing ahead keeps my meals convenient, saves money, and ensures zero food waste!

- Chris, Alvinston

Chickpea tuna mashed potatoes

My leftover tip is when you have leftover mashed potatoes, add some tuna, chickpeas, eggs, a little bit of vinegar, some olive oil, onions and mayonnaise. Mix it all up and you got a tasty chickpea tuna mashed potato’s 🙂

- Debbie, Ontario

Anytime breakfast salad

Search the produce drawer-use up those over-ripe veggies! Throw in a couple soft avocados, a few stray cherry tomatoes, a soft Roma tomato, a couple squishy peppers (red/green) drizzle a bit of olive oil add few tablespoons of pesto sauce and mix it all up! Put into two separate bowls. Poach 4 eggs (soft boiled) and place 2 on top of each salad – cut them so the yolk oozes onto the pesto vegetables ! So tasty!

- Michelle, Langford

Tomato salsa

When the tomatoes look a little off, they’re still good to make salsa with!

- Maisie, Vancouver

Leftover roast beef tacos

Place leftover over-roasted beef into the pressure cooker on stew/meat with only the pan juices as liquid. This will make the roast so tender you can shred it with a folk and use it for shredded beef tacos.

- Janice, Markham

Cook once, portion out, and freeze for later

One thing I like to do to avoid wasting food is make extra portions when I’m already cooking. Shepherd’s pie is a good example because if I’m going to the trouble of making one, I might as well make enough for a few meals. Once it’s ready, I divide the extra portions into containers and freeze them for another day instead of letting them sit in the fridge and risk going to waste. I do the same with other meals, like soups, stews and pasta sauces. I put everything in freezer-safe containers, label them with the date, and save them for days when I don’t feel like cooking or just need something quick. It’s nice knowing there’s already a homemade meal waiting in the freezer. For me, it’s a simple habit that saves time and money. Cooking a little extra doesn’t mean more food has to go to waste. Sometimes it just means having a good meal ready for another day!

- Attila, Lévis

Banana rama

I love using my leftover bananas that go bad by making banana lbread with them! There is nothing tastier than homemade banana bread! My loaf pan was given to me by my Mom which Ive had ifor over 20 years! It means everything to me now that she’s in Heaven watching me use her loaf pans and recite books with her favorite apron.

- Lesley, Port Moody

Soup in up

Use leftover meat, potatoes and vegetables and put them in a soup.

- Nancy, Arkona

Bubble, squeak & no waste!

The Best Bits Come the Next Day!

Turn yesterday’s roast dinner into today’s comfort food! Simply chop up any leftover vegetables, mix them with mashed potato, and fry everything together in a pan until golden and crispy.

It’s a tasty British classic called Bubble and Squeak – perfect after Thanksgiving, Christmas or any Sunday roast. Less food waste, more flavour, and a second helping of roast dinner magic!

- Vivienne, Rossland

Freezer!

I batch cook and put the leftovers in portioned glass containers in the freezer right away. When they are frozen, I transfer to parchment and ziplock bags. It’s so amazing to have meals in the freezer waiting when you don’t feel like cooking. It’s like free take out!

- Stacey, Vancouver

Turkey rice and kale soup

Use your turkey carcass to make the most delicious soup! Use up any leftover veggies too.

- Susan, Ontario

Bread pudding delight

Bread seems to just build up… and who wants dry stale bread? Toast slivered almonds, beat up some eggs(5)… add milk or cream and brown sugar to desired sweetness. Kiss of vanilla! Pour wet mess into greased lasagna pan. Sprinkle with dried cranberries and chopped up crystallized ginger and the almonds. Press into bread mixture. Sprinkle cinnamon, grate some nutmeg. I might add bacon… because everything tastes better with bacon. Bake 25-30 minutes – or more – at 350F and wait for it to cool. Later turn out onto cutting board and cut into 3 or 4 inch squares. Dense but so full of flavour. Consume in 3 days… trust me it actually will be gone overnight.

- Hugh, Esquimalt

Jam and fruit bars

Have some leftover jam or fruit to use up? Make jam & fruit bars! For the base grind together some oats, flaxseed/chia, walnuts (or nuts of choice) and then mix in a sprinkle of oil, sugar and pinch of salt. Add water in little spurts until the mixture becomes crumbly but will hold together when pressed. Press half the mixture into the bottom of the pan and top with the leftover jam and cut up fruit. Crumble the remaining half of the oat mixture on top. Bake in 350F for 20 – 25 minutes or until the oat mixture starts browning and fruit is bubbling slightly. Voila!

- Katelyn, Ontario

Pickle it!

You can pickle most vegetables! I had a leftover onion that I just wasn’t going to use (I don’t particularly like them on their own). You can make a quick brine with vinegar (any type) and sugar. It can be as sweet or tangy as you like, I typically use 2:1 vinegar to sugar. Bring to a simmer in a pot, through in your sliced onion and simmer for 5 – 6 minutes. Then pour into a clean jar and your done! The best part is they get better with some time in the fridge. The pickled onions are great on top of a pizza, in a stir fry, chopped into your egg or tuna salad, ontop of a sandwich, nestled into a grilled cheese – the possibilities are endless! The best part is that the leftover pickle juice can be used in an endless number of ways including salad dressings, stir fry sauces and marinades. Happy pickling!

- Katelyn, Ontario

Roasted red sauce

This is a customizable recipe depending on the flavours you like! Simply put leftover vegetables onto a sheet pan and broil/roast until soft and caramelized (as much or as little as you like!). I used red peppers, tomatoes and onions. Let everything cool slightly and then put into a high speed blender and blitz until smooth. Season to your taste using salt, vinegar for some tang, sugar for some sweet and spices of your choice. Serve on top of…anything! Stir fry, pasta, potatoes or even use as a dipping sauce. The possibilities are endless!

- Katelyn, Ontario

The salmon that just kept giving

Last night’s baked salmon refused to retire! 😂 The next morning, it dressed up for breakfast on toast with cream cheese and capers. By afternoon, it was warmed up and paired with coleslaw on a wrap for round three!

The secret to being a Leftover Legend? Get creative! A little imagination can spruce up leftovers so you’re not eating the same meal three days in a row. Same salmon, three different ways, and not a single bite in the bin! Now that’s how you make leftovers legendary! 👑🐟

- Pina, Maple

A step in time

Plan your meals for seven days ahead and then get your groceries (plan includes knowing what you need to use up that week).

- Trevor, Regina

Stir things up with stir fry

I throw what ever meat, veggies and herbs I have on hand. Adding a sauce or just soy sauce for extra flavour.

- Toby, Winnipeg

Twice nice rice

Anytime we have leftover rice after dinner, it automatically means some version of egg fried rice is on the menu the following day. It even makes a great breakfast.

- Jackie, Calgary

Minced meat repurposed

In one meal I will use half a pound of ground beef, and in the other, the other half. This way I only cook the beef ONCE, and it is already ready to use the next day. I’m not eating the same meal two days in a row but something fresh and, frankly, even tastier tomorrow. On one hand I made fresh melt in your mouth tacos, the next day the most delicious cottage pie and turnip rutabaga fries.

- Melissa, Quebec

Dehydrated vegetable powders

All the vegetables were leftover from my garden. I dehdrate them individually and then powder them.They are perfect through winter. Add to soup, salads anything for a burst of vegetable flavour. No waste at all.

- Brenda, Trail

Leftovers today, delicious reinventions tomorrow!

My go-to leftover tip is to turn last night’s dinner into something completely new! Leftover roasted veggies and meat make the perfect wrap, fried rice, or loaded omelette the next day. It saves money, cuts down on food waste, and makes lunch so much easier!

- Lisa, Airdrie

Veggie crisper soup

I empty out the vegatable crisper including any wilted veggies and toss them into a chicken bouillon and either create a soup or if it’s cold outside I make it into a stew and add my favorite bread to accompany the soup and you don’t waste any veggies.

- Becky, London

Congéla-tout

Je mets tout dans le congélateur avec une étiquette – nombre et date. Comme ça, j’ai beacoup d’ingrédients prêts à utiliser quand je cuisine aussi. C’est une situation gagnant-gagnant

- Nicole, Maple Ridge

When life gives you lemons

When I slice up lemons, limes or grapefruit for my water and they start to get too mushy after a few days in the fridge sitting in the water I take the fruit and put it in a pot and make myself linen wash for my towels in my laundry then put old rinds in my compost. Plus I use my old coffee grinds in my garden and flowers to help them grow.

- Lesley, Port Moody

Enriched stock

Deglaze pans you’ve fried meats in and freeze the tasty goodness. Add it to soups or use for sauces. I keep a container in my freezer and add deglazed juices to it until it is full or I need it for stock or sauce.  Waste nothing!

- Bette, Saskatoon

Potatoes on the fly

During the hot summer,  I boil a large pot of potatoes, not peeled or cut up, to have in the fridge for through the week.. they’re cooked and ready to have as fries or as a potato salad or mashed as a side dish. So versatile !

- MaryLou, Westville

TACO extra

If you have any leftover ‘taco’ meat turn it into another meal. Mix the ‘taco’ meat with a tin of mushroom soup and only 1/2 cup of milk. Heat throughly and serve over spaghetti noodles or noodles of your choice. My family enjoys this meal so much that when I’m making tacos for dinner, I make double the ‘meat mixture’ just so that I have the leftovers.

- Jacqui, Augusta

Using what you have

I go through my fridge, freezer and deepfreeze every weekend and make a list of what I have.  Then I sit down and make a grocery list based on those items, and what meals I’d like to make using them, the following week.  This cuts down on so much waste and keeps my grocery bills manageable.

- Martina, Kelowna

Rhubarb pasta sauce

In the summer I have tons of rhubarb and I make lots of pasta. I decided on a whim to try putting rhubarb into my leftover sauce to add some more nutrients and the rhubarb took on the flavor of the tomato sauce so well. It almost duplicates onion or celery when added together. So if you have leftover pasta sauce and too much rhubarb this is a good way to add nutrients and bulk up your sauce to stretch it out. Just cut up the rhubarb into half inch cubes so they are not too big. My husband despises rhubarb but he never knew I added 6 stems of rhubarb to his pasta sauce lol. Enjoy!

- Lora, Winnipeg

New ways

Find a whole new recipe to use leftovers in rather than just reheating them up to eat. Any leftover meats can be used in wraps or stir fries the next day etc…

- Tammy, Ontario

Oh, that garlic or onion smell on your fingers?

To remove that stink from your fingers just rub them on your stainless steel kitchen sink and wash your hands as normal with soap and water.

- Monika, Port Moody

Veggie stir fry

I chop up all my veggies and sauté them to turn it into a quick, nutritious stir-fry. Served with rice.

- Alisa, St. Albert

Leftover veggies or fruits

These are great for soup broth, casseroles, stews
I freeze or use all of my older veggies immediately. You can also start a freezer bag and just add to it.
They make perfect broth for so many recipes.
You can have a separate freezer bag for fruit.
Perfect for Smoothies or Baking.  I have even used veggies in some of my smoothies.  So healthy and tastes so great!
The no waste method!

- Teresa, Alberta

Scalloped potatoes revisited

If there are any leftover scalloped potatoes, use a blender and cream/milk to thin to desired consistency and heat. Cream of potato soup with the seasoning done for you.  We often serve scalloped potatoes with ham: dice any remaining ham and add to the soup.

- Donna, Elora

Chicken/turkey pot pie

Leftover gravy and chicken can easily be transformed into pot pie. Warm gravy until very warm, add frozen mixed vegetable and chicken. Place into greased casserole dish and top with stuffing (stove top ex). Bake 350 for 30-40 mins or until golden brown.

- Donna, Elora

Cook once, enjoy twice!

Freeze the extra portion of your meal the same day, and save it for an easy, ready‑to‑go meal later.

- Bahareh, North Vancouver

Bones

If you have any bones from any meat, don’t give them to the dog (this aint a cartoon)! Use the bones for a solid soup broth. Them bones still got some good good flavour, your bones will thank me later 

- Luke, Surrey

When life gives you carrots, make carrot cake

Carrots are notoriously difficult to buy loose and I often find myself with a whole bag when I only needed one or two. My go-to solution is to make carrot cake muffins!

- Daniela, Vancouver

Forever fresh bread

Freeze your bread (after slicing it!) and take out only what you want to eat on the day-of. You can toast the bread directly from the freezer and you’d never be able to tell it’s not fresh. It’s my favourite way to make sure my bread never goes stale or moldy!

- Amanda, Burlington

Soup soup soup!

I cook soup using any vegetables that are wilting or going soft and are too far gone to eat raw in salads! I love doing this as a weekly “fridge clean-out” and it ensures I have a tasty reheatable lunch for the next couple days.

- Corinne, Toronto

Cook your old fruits

Take your old, sad, overripe fruits and cook them in a small pot on low until you get a jam-like consistency. You don’t need to know anything about making jam, nor canning. Cook it down, add in some sugar and a splash of lemon juice and the result is a delicious fruit spread for toast, yogurt and smoothies. Store it in the fridge in a regular tupper for up to a couple of weeks (or freeze it!).

Bonus tip: Stir in some chia seeds as you take it off the stove for a thicker consistency and added health benefits!

- Nicole, Montreal

Keep some key, shelf-stable products on hand to help your leftovers go further

Keep some key, shelf-stable products on hand to make your leftovers go further! These can help you to prepare a balanced meal with your leftover perishable food. Examples include:

• Canned tomatoes
• Pasta sauce
• Canned chickpeas, beans and lentils
• Dry noodles, pasta and rice

Eggs are also very versatile and can help turn almost any leftovers into a meal! They’re a great ingredient to have on hand in your kitchen. You can combine eggs with your leftovers to make quiches, vegetable scrambles, pasta bakes, stews, ramen and more.

- Clea, North Vancouver

When in doubt, freeze it out

My tip is simple and obvious but it’s shocking how many people don’t do this. Don’t wait until the food goes bad in your fridge to take action. As soon as you know you probably have more than you can use, freeze it. Made a big pot of soup? Freeze some in single portion tupperwares to have future ready-made meals. Have a bunch of fresh (or wilting) kale? Rinse and freeze some in a ziploc for soups and smoothies. Only used one stalk from the bunch of green onions you bought? Chop up the rest and freeze it for handy garnish. Opened a can of tomato paste only to use a tablespoon? Freeze the rest in small portions. I have yet to find a food I have not been able to freeze, extend it’s life, and use in the future. This tip is so underestimated but its a game changer! It’s a win-win because it also makes meal prep easy when you already have a bunch of pre-chopped veggies and pre-proportioned ingredients in your freezer.

- Nikki, Maple Ridge

Turn leftover veggies into ‘bubble and squeak’

I love frying leftover veggies (like potatoes and cabbage, but really, anything works) in butter (lots of it), white wine (lots of that too) and Dijon mustard. A fried egg on top never goes amiss, and lashings of HP sauce to finish it off. This concoction is known as Bubble and Squeak where I come from.

- Megan, Courtenay

Beaucoup de légumes en conserve

Beaucoup de légumes en conserve. Les légumes pour des sauces à spaghetti avec les dates (cèleris, poivrons…) Plein de courge que m’a généreuse nièce ma donné, sous vide pour des potages. Rien ne ne perd ici. En plus c’est tellement facile et surtout meilleur.

- Marlène , Gaspé

Make a list of what’s next to use!

I keep a list taped on the inside of a cupboard door, with everything that will likely go over soon listed. (To be honest, some things on my list are past their “best before,” like the tea, but it can still be used!)

At the bottom of the list I have a space where I keep track of how many days it’s been since I’ve had to throw out food.

This way, I am regularly reminded of what I’m trying to use up next, and motivated to use it because I don’t want to break a waste-free streak!

- Kelly, Okanagan Valley

one dish Zucchini supper

Uses for Zucchini

Cut small Zucchini lengthwise, remove seeds to make a trough; fill with Japanese style ground beef mix (terriaki) Bake in a hot oven until meat has browned remove from oven, cover with tomato sauce and return to the oven for another few minutes until sauce is heated.

Amounts depend on the size of the Zucchini and personal taste. Eat as is or serve with steamed rice

- Jan, Burnaby B.C.

Rice Cooker Broth

Chicken broth: leftover chicken carcass, leftover veggies, onion skins, sweet pepper seeds, herb stems etc, bay leaf, peppercorns, mustard seeds and fill pan with water … cook on white rice setting for 1 hour (the cooker will not shut off by itself … don’t forget it) …

Prime Rib broth: scraps, fat and cracked rib bone, leftover veggies, onion skins, sweet pepper seeds, herb stems etc, bay leaf, peppercorns, mustard seeds and fill pan with water … cook on white rice setting for 1 hour (the cooker will not shut off by itself … don’t forget it) …

Fat and meat trimmings: scraps, fat, leftover veggies, onion skins, sweet pepper seeds, herb stems etc, bay leaf, peppercorns, mustard seeds and fill pan with water … cook on white rice setting for 1 hour (the cooker will not shut off by itself … don’t forget it) …

You get the idea … you can also make vegetarian broth this way and it takes very little time .. once the hour is done open the cooker and let the broth cool about 1/2 hour, set up litre or quart canning jars with a funnel plus fine strainer … lift out the larger pieces from the cooker and place in a used plastic bag then strain the broth into the jars (the amount will depend on how larger your cooker is) .. let it finish cooling then place in fridge … remove the fat the next day …

I keep the fat from the prime rib broth and freeze it … I then shave a tsp of it into a dish that has lean ground … brings the flavour up to steak without a lot of added fat … I also use it for vegetarian meals to bring up the flavour as well

- Su, Ottawa

Crock pot butters/sauce

Onion butter: end of the season onions that are starting to soften … remove outer layers and discard any that are mouldy and use the good ones for broth … wash the outside of the onions to remove any mold spores that may linger, slice thickly and place in oiled cooker (add any dried or wilted garlic as well) … plug in and turn to low and let it alone for at least 3 hours … it will depend on the condition of the onions when you put them in … when they are soft mash them down (or you can use a blender if they are cool enough but I like them less mushy), place a 1/2 cup into silicon muffin cups and freeze … when frozen place in a plastic bag … take out what you need at a time

Apple sauce: core but do not peel apples (soft and bruised ones are fine as long as there is no mold or they aren’t weeping), slice and cut the apples into large chunks (smaller if the skins are on) and place in oiled crock pot (I like to add a few cranberries) and leave on low until they are soft … no sugar needed and cranberries give the sauce a great colour … mash the apples or blend (I like it chunky) and place a 1/2 cup into silicon muffin cups and freeze … when frozen place in a plastic bag … take out what you need at a time

The onion pucks are great in stews or soups … the flavour is the same as roasted onions and the apple pucks are great with pork chops and sausages … and so much better than anything in a jar or can …. they are perfect for muffin recipes as well and already measured for you

- Su, Ottawa

Kitchen Miscellaneous / Le touski

During the pandemic, we have learned to make a weekly menu plan and make one trip a week to the grocery store. At least once a week–sometimes twice–we have “kitchen miscellaneous” or “le touski, avec tout ce qui reste dans le frigo”. I actually enjoy creating a new dish with the bits and pieces. Omelettes, wraps, and pizza are three meals where you can slip in half a red pepper, leftover pasta sauce, tired fresh herbs, the last bit of pesto, etc.

- Elizabeth, Toronto

Leftover Stew or Chili

Reheat the leftovers for lunch and serve it over a small bed of chopped kale for extra crunch, fiber and just goodness.

- Paula, Greater Sudbury

kale Saving Tip

I strip my kale from the stems, then spread them out on a cookie sheet and dry them out in a low oven. Then i crush them up until the resemble parsley flakes then store them in a mason jar and keep them need the stove. sprinkle some on scrambled eggs, add to home made soups, meat loaf or what ever you desire. great way to get some kale in your diet every day.

- jojo, moncton

Tips for people on the go

I believe almost everything can be frozen for future use. I have a small container in my freezer for the bits of avocado that can spoil if you turn your back on it, another for bananas, kale and so on. I purchased a “one Shot” bullet blender. I use these for smoothies. I add leftover coffee a bit of cinnamon and cocoa powder or anything else that appeals to me. I end up with a nutritious, delicious breakfast using what many would throw out. Seeds or granola can add substance. No limits.
Extra blades can be purchased for the one shot for convenience.

- Janice, Burnaby B.C.

Turn Old Veggies Into Smoothies

I put old lettuce and any other old veggies into a blender with a banana, fruit, a little yogurt and oj for a delicious smoothie.

- Martha, Halifax

gousses de vanille

Lorsque j’ai vidé mes gousses de vanille de leur contenu, au lieu d’en disposer, je mets les gousses de côté et lorsque j’en ai qq unes je les moue au moulin à café. Ça me donne une poudre fine que je garde dans un pot de verre et que j’utilise au besoin comme j’utiliserais les graines de vanille. C’est extrêmement bon et ça allonge l’usage de la vanille et diminue le gaspillage alimentaire.

- Lucie, Saint-Lazare

soupe

Vous avez un pain ,baguette un peu rassis et ne voulez pas gaspiller ou le cuisiner ? Moi je le passe vite fait sous le robinet et le mets dans un four froid que j’allume à 350 degrés F jusqu’à ce qu’il retrouve son croustillant et son bon goût de pain chaud .

- Nathalie, Montréal

Breakfast Muffins

Use up leftover sandwiches of almost any kind by making breakfast muffins. Put sandwiches or even stale bread and a bit of cheese in a blender or food processor with 1 raw egg and 1/2 cup of milk for each 2 slices of bread or equivalent. Blend to make a slushy batter. Pout into greased muffin cups and bake at 350F until a knife poked into the center comes out clean, about 20-30 minutes. Serve hot with butter and salt and pepper or syrup. Freeze left overs in individual bags to be heated in a microwave. make a nice take along breakfast or even lunch.

- Joanne, Archerwill

Glass containers for better waste-free freezer storage

In my quest to avoid single-use plastic, I freeze all my food in glass containers & surprise bonus — it’s much more resistant to freezer-burn. My food (& plastic) waste has reduced dramatically with freezer-safe squares/rectangles (eg IKEA) for meats, etc, and Mason-type canning jars of various sizes for soups, stacked muffin-sized handfuls of blanched vegis to throw in soups/stews, etc., little bits of roasted red peppers, tomato paste, herbs, etc.

FANTASTIC – the containers are consistent sizes & shape, stack efficiently in both chest & fridge freezers, easy to label lids with erasable china markers & no plastic bags to buy or dispose of. I’ve had NO breakage in 3 years of doing this. Only 2 conditions:
1) must have ABSOLUTELY straight sides (no ‘shoulders’ at all, so max 750ml size)
2) You just need a little more forethought to start defrosting night before or early in the day – no prying frozen contents out with knives.

- Glyn, Burlington

How to use your scraps again (and again)

I throw scraps, peelings & leaves from well-scrubbed carrots, celery or other suitable veg in a container in my freezer (fine for a couple of weeks without blanching) to add when making stock (https://www.marthastewart.com/949654/vegetable-stock).

And I use a cheap blender on my other scraps (and the cooked veggies that are strained off after the stock is made) to make a ‘scraps smoothie’ that gets poured directly on the garden (it’s liquid, so doesn’t attract animals). Avoid banana & citrus peel though, as your blender probably can’t handle it.

- Glyn, Burlington

Save limp veggies!

Veggies that are aging can be made into soup or stored in the freezer until you’re ready to make it. Have 1 litre boxes of chicken stock on hand to use for the soup base if you don’t have time to boil up a chicken. Add aging produce, canned beans, leftover cooked rice or noodles, and spices. No need to waste any of this stuff. Makes a good meal too!

- Nancy, Vancouver

Kitchen Sink Quiche

I can make a quiche out of any leftovers that are left in our fridge. If I think I can’t use up a leftover before it’s expiry date, I will portion it out and freeze it!

- Lisa, Springwater

Curry of any flavour

some great spices can allow you to use up lots of near end vegies or small amounts left by throwing it all in a pot with some curry or other spice combo’s.

- Heather , Vancouver

DON’T THROW OUT ONION SKINS

you can colour food particularly eggs brown! You can also throw in onions unpeeled into soups stews so they stay in tact and can be squeezed for their remaining juices after cooking and give a nice rich brown colour to your soup or stew. They contain vitamins and anti-oxidants!

- Diana, Tsawwassen

Label Leftovers

I label my leftovers with the date and description so when they are frozen and you can’t remember what they are you have the info you need.

- Sandra, Vancouver

Food saving

Pack leftovers in reusable containers and eat later

- Audria, Vancouver

Oops I let my veggies get wrinkly!

Wrinkly veggies are NOT a lost cause! Turn them into a delicious pasta sauce or puréed soup! They will still taste delicious and BONUS you can feed it to guests or family without them noticing the produce had aged!

- Danielle, Durham Region

Save vegetable scraps for broth

1. Keep all of your vegetable scraps from prepping, e.g. peels, onion skins, small scrap pieces, asparagus bottoms, broccolis stems, etc..
2. Put all the scraps into a freezer-safe ziploc or container.
3. When a large quantity is gathered, simmer scraps in a pot of water with aromatics such as thyme or bay leaves for about an hour.
4. Pour through fine mesh sieve to remove any chunks. Place chunks in your compost bin.
5. Store in the fridge or freezer once cooled to room temperature, or use immediately.

- Daniel, Vancouver

Recycle your old cakes and muffins

Stale old cakes and muffins that do not get eaten in time can be revived into new cakes, brownies, muffins. We crumble up the old items with our fingers and mix them through a new batter mix by adding egg, butter, cream etc . Bake and enjoy. Saves on ingredients and revives old food.

- Nik Roberts, Vancouver

Eat the “Scraps” of Others

Leave enough room in your stomach to eat the “scraps” from other members of the family. Whether they disliked it, too full, or too difficult to eat, eat whatever is left on their plates, instead of throwing it away in the green bin.

- Steve, North Vancouver

Going green

If we have extra vegetables, in particular green leafy vegetables, we freeze them and use them for smoothies where we combine all fruits and vegetables that needs to be eaten so that they don’t go to waste.

- Matthew, Vancouver

food saving tip – organize your fridge!

We had a lot of people together in the summer and a full fridge. To make sure we used up what was started before starting a new one like a tomato or an avocado or something that needed to be used first we designated a compartment on the door to put these foods and to look there first. This really helped with food that needed to be used getting lost in a drawer or at the back of the fridge.

Ripen fruit on the counter and then put it in the fridge to slow any more ripening. Good for bananas and avocados….

- An, Toronto

Transformez vos pitas secs en croustilles santés!

-Séparez vos pitas en 2 sur l’épaisseur
-Coupez-les de la grosseur souhaité pour les utiliser avec une trempette
-Répartir les pitas sur une plaque à cuisson
-Ajouter de l’huile d’olive, du poivre, du sel, des épices cajun ou encore du paprika
-Au four à 400F pendant environ 5 à 8 minutes ou jusqu’à que les pitas soient dorés
Dégustez avec votre trempette préférée ou encore avec de l’humus, c’est excellent!

- Catherine, Varennes

Soupe

Avec des restants de légumes moins frais (céleri, haricot, chou-fleur et brocoli): on fait de la soupe et du potage.

- Marie-Christine Filteau, L'Assomption

Sache ce qu’il y a dans ton frigo

Nous avons remarqué à la maison que l’on gaspillait les aliments quand on oubliait leur existence. Donc depuis plusieurs années, nous élaborons une liste de tout ce qui se trouve dans le réfrigérateur. Cette dernière est toujours bien visible sur le frigo. Nous mettons également une étoile à côté des aliments qui doivent être mangés rapidement donc en un coup d’œil nous savons quoi manger!

- Yalynka, Québec

Bananes pour smoothies et crème glacée vegan

Mon truc anti-gaspillage.
Lorsque les bananes deviennent trop mûres, je les coupe en rondelles, les placent sur une plaque à biscuits et je les mets au congélateur quelques heures.
Je les conserve ainsi plusieurs mois dans un contenant au congélateur et j’en ai toujours à ma disposition pour la préparation de smoothies ou même de crème glacée végan.

On peut faire la même chose avec des avocats matures.

- Anne, Montréal

Look at the per unit price!

When we shop, we always look at the per unit price. Not all stores list it, but when they do it is in smaller print on the shelf price tag. Depending on the item it will be $/100ml, $/g, etc. These prices not only help you make informed decisions comparing generic vs branded items, but I’ve seen the larger packaging of the same item be more expensive, even though you assume it should be the same price or less! Sometimes there isn’t a benefit to buying the larger package. Buying based on the per unit price helps to avoid over buying, over spending and wasting!

- Kris, Mississauga

Pickling home grown vegetables

Over the past few years, I have been getting more into growing my own vegetables. Towards the end of summer, I often feel like I’m harvesting more than I can eat — learning pickling small batches of cabbage, carrots, and radishes has been an excellent way to keep them longer and make an excellent addition to salads!

1/3 cup vinegar
1/4 cup sugar
1/4 cup water
1/4 tsp salt

1) Boil water until the sugar melts, add all ingredients.
2) Pour hot mixture over vegetables in a glass jar.
3) Store in fridge

- Ryan (ryan.hirakida@vancouver.ca), Burnaby

Plan, Plan, Plan

Plan your meals for the week (I do mine on Saturday before the big shop). Make a list accordingly, and stick to it. I’ve been doing this for 25+ years and can say we rarely waste food.

- Nimisha , Toronto

Use What You Have

If you are making a recipe and notice you don’t have a specific ingredient, instead of running to the grocery store to grab the one ingredient (that chances are you won’t use all of it) just google a substitution. You would be shocked at most of the substitutions you can use, and generally, the substitution uses items you probably already have on hand.

- Darian, Leamington

Food saving tip – Leftover Pasta

For leftover pasta, add olive oil to a frying pan, heat on med-high (6), add the leftover pasta and fry it, turning it occasionally until heated through. We like ours crisp.
If you like it spicy add some Chili flakes and garlic to the hot oil just before adding the pasta.
Or make an omelette with it and add eggs to the pan and some Parmesan.

- Eva, Originally Rome, but I now live in Toronto

Leftover Potatoes or Fries

Leftover cooked potatoes or fries (odd but it happens!), make a potato omelette.
Heat a tbsp oil in a frying pan.
Scramble a couple of eggs with a splash of milk and a dash of salt and pepper in a bowl.
Chop the potatoes into cubes (roughly 1cm or so) and mix them into the egg mixture.
Pour into the frying pan and cook through. Flip it so as to cook both sides.

- Eva, Originally Rome, but live in Toronto

Using up broccoli stems!

Rather than composting your broccoli stems, chop them into smaller chunks (raw) then pulse in a food processor – instant broccoli rice! You can cook it in a pan over medium heat and season as you would cauliflower rice or freeze for later use.

- Sarah, Ottawa

Kid’s uneaten lunch scraps

Cleaning out my son’s lunchbox each school day, I will take the uneaten fruit that has become soggy and will put in a small ziplock bag in freezer. I keep filling it and once it’s full, I make him a smoothie.
The veggies he didn’t are sometimes added to that evening’s dinner.

- Sherry, Toronto

Leftover Mashed Potatoes

I don’t have a set recipe for this because I usually wing it with whatever is in the house.

I like to take leftover mashed potatoes and turn them into a type of potato latkes. I add finely chopped green onions and/or peppers if I have some in the house. Sometimes I will add a beaten egg if I want to give it more sustenance.

Mix everything together. Add more salt and pepper if you like or a dash of Thyme or Oregano.

I shape them into patties, lightly coat them with flour or bread crumbs and fry them up until golden brown and crispy. Serve them hot with sour cream or apple sauce.

- Antoinette, Brampton

Raw Onion Leftovers?

If you have a recipe that calls for a specific amount of onion, don’t stick that half onion back in the fridge to be forgotten. Chop the whole thing up and freeze what you dont need. It’s great for all purposes.

- Lynn, Maple Ridge

How to Eat Broccoli Stalks

I peel mine with a vegetable peeler and put them in the steamer with the rest of the broccoli. I cook the hearts of cabbage also in a steamer and put a tiny bit of butter salt and lemon pepper and vinegar on them – Yum. All parts of most vegetables are eatable and tasty… they just need to be tried and then enjoyed…no need for any waste!

- Shirlee, Vanderhoof

Salty Broccoli Snack

I like to slice the stalks of Broccoli into thin disks, sprinkle a little salt, and just eat them as a snack to avoid wasting them.

- Doug, Thunder Bay

Fruit and Veggies Bits and Bobs

Bananas freeze very well whole in the peel. Great for baking, store in ziploc bag.
Scrap left over vegetables into a container in the freezer and use for soup, add to spaghetti sauce, casseroles or veggie pie.
Over ripe tomatoes freeze well whole. Store in ziploc, run under hot water and the skins slip off. Great for soup, stews or sauces.

- Terri, Stony Plain

Quick and Easy Gnocchi

When potatoes get old, boil them then add flour, pinch of salt mix and roll them in to a form of longs sticks.
Cut them in little nail size square dots put them in freezing bags and freeze them! You have now made gnocchi!😋😃

- Maria , Toronto

Banana Ice Cream – easy!

Freeze bananas and then blend them with (dark) cocoa powder, freeze in a container for healthy ice cream. Sometimes, I’ll use fruit like strawberries, blueberries, pineapple, etc. as well.

- Sandi, Truro

Organize Your Grocery Shop

We use a grocery list app and add things onto it as we run out or when planning on making a specific dish. We organize the lists by which grocery store we usually buy that product at. It works really well for us since we both have access to the same list and can cross off or delete items as you put them in the cart.

- Janie, Garson

Homemade Buttermilk

Don’t have buttermilk? Because seriously, who ever has buttermilk? Just add a splash of lemon juice (or vinegar) to your milk!

- Stacey, Richmond

TOO Many Bananas?

With too many bananas in your kitchen, you could make Bananas Foster (I don’t use an actual recipe so you should Google one). Or peel the bananas, cut in half across the middle (not lengthwise) and put the banana on a popsicle stick. Dip the banana partially into melted chocolate (milk, white, dark), any combination works too. Immediately after dipping in chocolate, dip the chocolate part into crushed nuts, or cereal. Place on a parchment covered cookie tray and freeze. When frozen, put the frozen pops in freezer container(s) and then serve on a hot day – very refreshing! (kids AND adults love them). If your bananas get too ripe and you don’t want to make banana cake or bread, you can split the skin a bit and hang them outside (summer only) for the birds and butterflies and bees.

- Christine, HRM

Turn old bananas into a PB & Jam smoothie

I freeze my bananas when they start to brown. Then I throw them in my blender with some almond milk, some frozen strawberries, a scoop of peanut butter, and some spinach. Blend it up and it tastes like a peanut butter and jam sandwich. So good!

- Alysha , Toronto

Soup is too salty

Add some potato. Potatoes absorb a lot of salt.

- Judith, Forest

You see it, you use it

Avoid letting food hide and go bad in your fridge. Maintain food type zones so you can always find what you’re looking for and know what food and leftovers are available. Four instance, leftover vegetables or starches, they are always on a shallow shelf, top left. Also, add fridge “drawers”using shallow trays that can easily be pulled out to see what’s in the back. They sell ones for this purpose in home stores and some have the ability to mark and erase labels. Maintain the first in first out principle with fresh produce. When you shop, first pull out the older items, then add new, and finally put the older ones back on top or in front of the new.

- Nibor, Victoria

Friday Fridge Clean Up

On Friday’s I dive into my fridge and take stock of what’s left and needs to get used up before the next grocery shop. My favourite way to use these odds and ends is pizza, or a breakfast frittata on Saturday morning. Easy, delicious, and even better for leftovers.

- Amanda, Victoria

Sausages

Whenever sausages go on sale or they get discounted near their best before date I buy as much as I can. Then I plot them up in Ziploc bags and freeze them. They are great in stews ,soups,pasta sauces,or on their own sauteed with peppers. Very versatile and always handy for a quick meal and always a flavourful addition. I usually go for hot or sweet Italian or chorizo.

- Tony, Beaconsfield

Herbs & salad last longer

Rinse all herbs and salad greens in a big bowl of cold water with a tablespoon of vinegar. Drain and store as you regularly would. Lasts SO much longer in the fridge!

- Christi, Duncan

Bananas

Never waste bananas. Lightly mash bananas add 2 tsp instant coffee Or preference amount. Mix. Portion out in individual dessert cups Freeze. Take out slightly prior to serving. Healthy and delicious Great summer treat

- Shelley, Winnipeg

Pre-cook your pasta for future Pasta salad

I pre-cook my pasta all at once.
Follow package instructions. Once cooked, rinse and drain well. I measure the pasta into air-tight containers that hold two cups. I like using the tri-colour pasta, looks pretty in a bowl.

When in a rush, saves you time. It is not soggy, just take it from the freezer to thaw.

- Dorothy, Calgary

Fruit and Veggie Saving Tip

When your fruits & vegetables look a bit tired fill your sink with cold water add 1/4 cup white vinegar let it soak 15 minutes no need to rinse. Excellent results.

- Leah, Montreal

Cuisiner des bouillons en exploitant les résidus de cuisine

Lorsque je prépare des légumes pour les repas, je congèle les parties que je ne consomme pas comme les pelures d’oignons et de pommes de terre, les bouts de carottes ou de céleri et les feuilles de fenouil ou de carottes. Lorsque j’ai une bonne quantité, je les place dans un grand chaudron rempli d’eau et j’assaisonne le tout pour préparer un bouillon de légumes à partir duquel je peux ensuite faire une soupe. Je fais la même chose avec les carcasses de volaille pour obtenir de délicieux bouillons maison.

- Maxime, Montréal

Future broth

When I am cutting vegetables, trimming ends off onions, celery or carrots, I toss them into a ziplock freezer bag that I keep in the freezer. Along to that I add bones from chicken. Once full, I turn everything into broth for soup.

- Celeste Allyn, St. Catharines

Dish to use up all the bits in the fridge

Savoury bread pudding aka strata aka spouse-saver.
Make cubes of whatever bread, buns, etc. you have. Sauté, steam whatever veggies are languishing in the fridge, or use leftover cooked veggies. Add herbs, spices, seasonings to your taste. If you want to add pieces of ham, bacon, sausage, smoked tofu, etc. Mix all together and put in a greased size-appropriate pan. Pour a mixture of beaten egg/milk (cream) over top. You should be able to see the liquid along the edges of the pan, but the ingredients should not be swimming. Let it sit for a few hours/overnight in the fridge so the bread can soak up the liquid. Then top with whatever cheese is around, and maybe sprinkle on some Panko for crunch. Bake it in the oven at 350F until set and cheese is melted and golden. How long will depend on the size of your strata. Always good whatever combo I’ve used.

- Carolyn, Victoria

Feta Cheese – Buy in bulk and freeze

I learned by trial that I can freeze feta cheese. I buy a 1kg container and cut it into 100g chunks. I save some brine to put a couple of chunks into each week. I use this for adding to salads and as pizza topping.

- Tricia, Cochrane

Bread rationing for living alone

Buy 2 or 3 very small loaves of bread (some shops sell half loaves. Divide all your bread up into 4 slice piles. Keep the heels aside. Put each group of 4 into a separate freezer grade container (I use silicone bags, but ziplocks also work). Squeeze out the air as much as practical. Then put all the bags into a large container and put it into your freezer. As you need bread, get out one packet. Two slices for breakfast, 2 for a sandwich, or breakfast again the next day — you’ll never have stale bread.

The heels: keep all your bread heels in one bag in the freezer. When you have enough to make it worthwhile, you can run them through the food processor still frozen and put them back into the freeze for soft crumbs. Or you can dry them in the oven after you’ve cooked something in it, using up that ‘dying heat’. Then run them through the food processor for dry crumbs. Store in a glass jar. If you like, you can add seasoned salt to the dry crumbs.

- Caddie, Montreal

Save bread

Use slightly stale bread in French toast or stuffing for turkey or chicken. Put bread in the freezer as it’s starting to get stale and save it to be used in these recipes at a later date.

- Heather , Hamilton

Fragile Foods First

Not all perishable foods have the same staying power. Strawberries will decline sooner than apples; green beans sooner than cabbage. Commit to eating the more fragile foods first right at the time when you are buying them. I had a terrible time with green beans going moldy because I forgot about them. Now I only buy them if I am going to eat them the same night.

- Erin, Squamish

Buy only what you need

plan meals ahead so you plan your shopping for proper quantities. If you only need a few sprigs of parsley, share the rest with friends or coworkers. Think of alternative recipes to use up left over ingredients

- Brian, Vancouver

No Waste Tomato Paste

If you don’t need to use the whole can of tomato paste, spoon the leftovers into individual serving containers and freeze them. When you’re ready to use the leftovers, just pop it into your recipe and heat it up.’

- Sandra, Burnaby

Portion and freeze leftover pizza sauce

I freeze leftover pizza sauce in an ice cube tray, then pop the cubes into an airtight bag or container once frozen. When I’m making pizza, I can take out exactly what I need – for me, it’s two cubes of sauce per pizza.

- Carol, Vancouver

Ne jetez pas les tiges de vos fines herbes !

C’est possible de cuisiner l’entièreté des fines herbes, surtout les tiges!/ Je nettoies les tiges de coriandre et je les mélange au robot culinaire avec de l’huile d’olive et des épices afin de me concocter une vinaigrette à salade très savoureuse.

- Maxine, Montréal

Toujours prête pour éviter le gaspillage

Je transporte toujours avec moi des contenants. Je suis donc toujours prête à ramasser les restants de traiteurs lors d’évènements ou des dîners de réunion à mon travail! J’obtiens un délicieux repas, sans avoir eu à cuisiner, sans dépenser et surtout sans gaspillage!

- Daphnée, Montréal

Smoothies!

Mes enfants et mois adorons créer de nouveaux smoothies chaque semaine. Nous sortons du réfrigérateur les fruits et légumes moches ou fanés, et les mettons dans le mélangeur avec un peu de yogourt ou de beurre d’arachide. Un smoothie au déjeuner ou en collation, c’est toujours bon!

- Véronique, Montréal

Healthy fruity coconut popsicles

1) Over-ripe fruit
2) Coconut water
3) Popsicle molds

Directions

1) Add any fruit that past its prime such as berries, peaches, watermelon to a blender
2) Add coconut water and blend
3) Pour mixture into popsicle molds and let freeze for at least 6 hours.

- Tamara, Toronto

Simple Storage to Extend the Life of Fruits and Veggies

Make sure to store ethylene gas producing produce separate from produce that is ethylene sensitive! Some fruits and veggies release ethylene gas as they ripen. Some fruits and veggies are ethylene sensitive which means being in close proximity to the gas can speed up their decay.

Ethylene Gas Producing Produce
Apricots, cantaloupe, honeydew, apples, bananas, tomatoes, avocados, peaches, pears, nectarines, plums, figs, kiwi,

Ethylene Sensitive Produce
Broccoli, cucumbers, eggplant, leafy greens, watermelon, asparagus, Brussel sprouts, cabbage, carrots cauliflower, garlic, green beans, peppers, sweet potatoes, strawberries, squash

- Marie-Helen, Toronto

Carrot Peel Chips

Reduce food waste from your root vegetables with these yummy chips.

Ingredients:

• Carrot peels (or other root vegetable peels like parsnip and beets)
• Olive or avocado oil
• Salt
• (Optional) Powdered spices to taste such as curry, dill, garlic, ranch, even cinnamon.

Directions:

1) Preheat oven to 400F
2) Add all peels to a mixing bowl
3) Drizzle oil over the peels and mix to cover all the peels with oil
4) Spread peels evenly over a baking sheet
5) Cook for 6 to 10 minutes, checking every couple minutes since they are very thin.
6) Eat as chips, add some dip or add as a side dish to a steak or on top of a burger

- Ashalea, Toronto

Cinnamon citrus peel cleaner

Simple recipe for an all-natural, no chemical cleaner that really works.

Ingredients:

• Peels from citrus fruits such as oranges, lemons, limes and grapefruit
• White vinegar
• Cinnamon sticks
• (Optional) Other herbs and spices such as cloves and rosemary
• (Optional) Lemon or orange essential oils

Directions

1) Fill a mason jar with all solid ingredients.
2) Add vinegar to the jar and fill just enough to cover the peels.
3) Firmly seal the jar and store in a cool, dark place for two weeks.
4) Once ready, add the solution to a spray bottle.
5) Add extra cinnamon and cloves, if needed.

- Ashalea, Toronto

Your Produce Smoothie

Smoothies are a great way to do the same with overripe fruit.

• Handful of greens (spinach, kale etc.)
• Handful of not-so-ripe fruit (peaches, berries, etc.)
• 1 cup yogurt, milk or milk alternative
• 1 avocado or banana for creaminess

Blend until liquified, pour into a glass and enjoy.

- Marie-Helen, Toronto

Coffee Grind Body Scrub

Ingredients:

• ½ cup finely ground dry coffee beans
• ½ cup sugar (white or brown)
• ½ cup coconut oil
• 1 teaspoon vanilla extract

Combine the above ingredients using a fork until well blended. Store in an air-tight container and use with water in the shower to exfoliate your skin!

- Marie-Helen, Toronto

A Bit of This and A Bit of That

We do an end-of-week cleanout to use up fresh foods before the next shop. What we typically end up with is a variety of dishes which look more like a buffet of appetizers which provides choices for everyone and can be supplemented with foods from the pantry or freezer.

- Wendy, Saanich

Save butter wrappers to grease baking dishes

This tip comes from my Grandma. She would keep the foil wrapper from a stick of butter in the fridge, and save it to grease the dish or pan the next time she was baking.

- Jay, North Vancouver

Grab and go veggies

I chop up veggies ahead of time, so my kids can grab them and have a snack straight from the fridge. More veggies in their tummies, and less in our green bin.

- Lucy, North Vancouver

Freeze your greens

Greens that are starting to wilt, like spinach, can be frozen. Use them in smoothies and sauces straight from the freezer.

- Larina, Coquitlam

Check your cupboards before you shop.

We once ended up with 8 jars of nut butter in our cupboard! We kept buying more without knowing if we actually needed it. Luckily it lasts a long time and we were able to use it all, but it was a good reminder to check our fridge and cupboards and make a list before heading to the store.

- Bryan, Vancouver

Green smoothies

Make green smoothies to use up produce that is past it’s best, like wilted spinach.

- Kris, Burnaby

Keep leftovers in clear containers

Store leftovers in clear containers (e.g. glass) in your fridge. Being able to see what you have serves as a reminder to use them up.

- Carol, Vancouver