Place leftovers at the front of the refrigerator
so they won't be forgotten. Use in a couple of days to avoid
any chance of food poisoning.
Save bones to use in making soups and stocks;
beef and lamb for vegetable soup, chicken or ham for rice or
Grate dried out cheese to sprinkle on a vegetable
dish. Store grated cheese in the refrigerator or freezer.
Fold leftover cooked vegetables into a basic
tomato or meat sauce and reheat, or add to any soup or casserole.
Marinate leftover cooked vegetables in French
dressing for a salad.
Blend leftover vegetables with canned fish
and cooked macaroni or rice for a quick and easy casserole.
This material was funded by USDA’s Supplemental Nutrition Assistance Program in cooperation with the
Maryland Department of Human Resources and the University of Maryland. The University of Maryland Extension
will not discriminate against any person because of race, age, sex, color, sexual orientation,
physical or mental disability,
religion, ancestry or national origin, marital status, genetic information,
and gender identity or expression.
The Supplemental Nutrition Assistance Program
assistance to people
with low income. It can help you buy nutritious foods for a better diet. To find out more,
contact the Maryland Department of Human Resources at 1-800-332-6347 or apply online at www.marylandsail.org.