Holiday leftover food can be a great way to save time on food preparation for several days after the event. But if you don’t plan properly, you might find that you don’t have the leftovers you need for the meals you had in mind. Here are a few tips for to planning your holiday meals in advance, so you’ll always have the leftover ingredients you need.
Begin With The End In Mind
It’s very irritating to have a great meal planned to use up your leftovers,
For example, if you want egg mountains for breakfast the next day, you might know you need four cups of stuffing. So add two or three cups extra to your main meal – that way you’ll have enough for the morning, and plenty for the first night too.
Plan The Beginning
Your leftover meals will probably be based around one main ingredient. Once you’ve done your planning and know what this is, you’ll need to pick out your other ingredients to make up your recipe.
A leftover nut loaf for example, can be garnished with mushrooms, cherry tomatoes and a tasty sauce. When you know you’ll have enough leftovers, it’s a simple matter to get creative and come up with a delicious new recipe with a few additional ingredients.
Enjoy The Process
Now you’ve made sure you have enough of your main ingredient, and you’ve planned what you’ll need to complete your recipe – the hard part is done! Now you can enjoy the fun part, which is actually creating your new dish – and of course, eating it!
Your leftover reduction plan doesn’t have to stop there however; leftovers make great snacks too.
So, it’s easy to make the most of your holiday food leftovers with a bit of advance planning. By knowing what you want to do and how much you need in advance, you won’t have to face staring at a leftover-packed fridge with no clue what to do with it all. And you also won’t have to face reheating and eating the same old stuff over and over. Planning your leftover meals before you actually make your holiday recipes will be a better use of your time and energy, and they’ll be much more satisfying to eat also.
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