15 Dinner Recipes That Help Reduce Food Waste

Dinner recipes that help reduce food waste incorporate creative uses for leftovers. Options include vegetable stir-fry, savory frittatas, and one-pan quinoa with roasted veggies. Transform yesterday’s pasta into a revitalizing salad, or whip up a hearty soup using kitchen scraps. Bread pudding can revive stale bread, and smoothie bowls utilize surplus fruits and veggies. Homemade pizza and stews are also fantastic for repurposing ingredients. Following this guide reveals even more sustainable cooking solutions.

Vegetable Stir-Fry With Leftover Produce

Vegetable Stir-Fry With Leftover Produce is a quick and versatile dish that is perfect for busy weeknights or for anyone looking to minimize food waste. This method allows you to utilize any leftover vegetables you may have lying around, transforming them into a delightful and nutritious meal in just about 20 minutes.

It’s suitable for vegans and vegetarians, and can also be customized to fit various dietary preferences by adding proteins or different sauces.

Ingredients:

• 2 cups of leftover vegetables (broccoli, bell peppers, carrots, snap peas, etc.)
• 2 tablespoons of vegetable oil (or any cooking oil)
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated (optional)
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil (or chili oil for heat)
• Cooked rice or noodles, to serve
• Green onions, chopped (for garnish)
• Sesame seeds (for garnish)

Cooking Steps:

1. Begin by washing and cutting your leftover vegetables into bite-sized pieces for even cooking.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Add the minced garlic and grated ginger (if using) to the pan. Stir-fry for about 30 seconds or until fragrant.
4. Toss in the prepared vegetables and stir-fry for about 5-7 minutes, until they are tender yet still crisp.
5. Pour in the soy sauce and sesame oil, mixing everything thoroughly. Cook for an additional 1-2 minutes to heat through.
6. Serve the stir-fry over cooked rice or noodles, and garnish with chopped green onions and sesame seeds.

Variations & Tips:

• Protein Additions: To boost the protein content, consider adding tofu, tempeh, or leftover cooked chicken or shrimp.
• Flavor Boosters: Experiment with different sauces like teriyaki, oyster sauce, or a splash of lime juice for an extra kick.
• Mix It Up: Use a variety of vegetables depending on what you have left. You can also experiment with frozen veggies—just add them directly to the skillet and cook until heated through.
• Meal Prep: Make a larger batch and store leftovers in the fridge for an easy lunch the next day.

One-Pan Quinoa and Roasted Vegetables

One-Pan Quinoa and Roasted Vegetables is a vibrant, nutritious dish that not only serves as a satisfying main course but also makes a fantastic side dish.

Ideal for busy weeknights or meal prep, this recipe takes about 30 minutes from start to finish. Perfect for vegetarians, vegans, and anyone looking to reduce food waste, it allows you to utilize any leftover vegetables you might have in your fridge.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth or water
• 2 cups mixed vegetables (zucchini, bell peppers, carrots, broccoli, etc.)
• 1 red onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• Salt and pepper, to taste
• Fresh herbs (parsley or basil) for garnish (optional)
• Lemon wedges, for serving (optional)

Cooking Steps:

1. Preheat your oven to 400°F (200°C).
2. Rinse the quinoa under cold water and set aside.
3. In a large mixing bowl, combine the diced mixed vegetables, red onion, and minced garlic. Drizzle with olive oil and season with oregano, paprika, salt, and pepper. Toss until the vegetables are well coated.
4. Spread the vegetable mixture evenly on a large baking sheet and roast in the preheated oven for about 15 minutes, or until they are tender and slightly charred.
5. While the vegetables are roasting, in a medium saucepan, combine rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
6. Once the vegetables are finished roasting, remove them from the oven and combine them with the cooked quinoa in the large mixing bowl. Mix until evenly combined.
7. Serve warm, garnished with fresh herbs and lemon wedges if desired.

Variations & Tips:

• Vegetable Swap: Feel free to use whatever vegetables you have on hand. This recipe is versatile, so get creative with your leftovers!
• Add Protein: To make it more filling, add chickpeas or cooked lentils before serving.
• Spice It Up: Add red pepper flakes or your favorite hot sauce for an extra kick.
• Lemon Zest: Brighten up the flavors by adding some lemon zest to the quinoa while cooking.
• Storage: This dish can be stored in an airtight container in the fridge for up to 4 days, making it perfect for meal prep!

Savory Frittata Using Old Eggs and Veggies

A savory frittata is a versatile and satisfying dish that makes use of old eggs and leftover vegetables, transforming them into a delicious meal.

Ideal for busy weeknights or lazy weekends, frittatas can be served warm or at room temperature, making them perfect for brunch or dinner. The preparation time is approximately 10 minutes, with an additional cooking time of 20 minutes, allowing you to whip up a nourishing meal in under half an hour.

Ingredients:

• 6 old eggs
• 1 cup assorted leftover vegetables (bell peppers, spinach, onions, zucchini, etc.)
• 1 cup shredded cheese (cheddar, feta, or your choice)
• 1/4 cup milk (optional)
• Salt and pepper to taste
• 2 tablespoons olive oil or butter
• Fresh herbs for garnish (optional)

Cooking Steps:

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, crack the old eggs and whisk them together. If using, add the milk and mix until fully combined. Season with salt and pepper.
3. Heat the olive oil or butter in an oven-safe skillet over medium heat. Add the assorted leftover vegetables and sauté for about 5-7 minutes, until they are soft and fragrant.
4. Pour the egg mixture over the cooked vegetables in the skillet, tilting the pan to guarantee an even distribution.
5. Sprinkle the shredded cheese on top of the egg mixture.
6. Cook on the stovetop for about 5 minutes, or until the edges start to set, but the center remains slightly runny.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffed and fully set in the center.
8. Remove from the oven and let cool for a few minutes before slicing. Garnish with fresh herbs if desired, and serve warm or at room temperature.

Variations & Tips:

• Feel free to customize the frittata with whatever vegetables you have on hand. Leafy greens, mushrooms, or even leftover cooked meats make great additions.
• For a spicy kick, add some chopped jalapeños or a sprinkle of red pepper flakes.
• To make it dairy-free, omit the cheese and replace milk with a plant-based alternative or simply use water.
• This frittata can be stored in the refrigerator for up to 3 days, making it great for meal prepping.
• Serve with a side salad or toasted bread for a complete meal experience.

Creative Pasta Salad With Yesterday’s Pasta

Creative Pasta Salad With Yesterday’s Pasta is a delightful and resourceful dish that transforms leftover pasta into a vibrant salad, perfect for lunch or a light dinner.

It’s an ideal option for busy weeknights or Sunday meal prep, allowing you to minimize food waste while enjoying a deliciously revitalizing meal. The preparation time is about 15 to 20 minutes, making it a quick dish that can be tossed together in no time while still being satisfying and flavorful.

Ingredients:

• 2 cups cooked pasta (any variety)
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/2 cup bell pepper, diced (any color)
• 1/4 cup black olives, sliced
• 1/4 cup feta cheese, crumbled (optional)
• 1/4 cup fresh basil or parsley, chopped
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar or lemon juice
• Salt and pepper to taste
• 1 teaspoon Italian seasoning (optional)

Cooking Instructions:

1. In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, bell pepper, black olives, and feta cheese (if using).
2. In a small bowl, whisk together the olive oil, balsamic vinegar or lemon juice, and Italian seasoning (if using). Season with salt and pepper to taste.
3. Pour the dressing over the pasta salad and gently toss to combine all ingredients, ensuring the pasta is well coated with the dressing.
4. Add the fresh herbs and give it another gentle toss to mix everything together.
5. Let the salad sit for about 5-10 minutes before serving to allow the flavors to meld together.

Variations and Tips:

• Feel free to use any leftover cooked pasta and mix in vegetables you have on hand; this recipe is very flexible.
• For a protein boost, consider adding shredded chicken, chickpeas, or canned tuna.
• You can lighten the dressing by using a yogurt-based dressing instead of olive oil.
• This salad can also be made a day in advance; store it in an airtight container in the refrigerator to keep it fresh.
• For added crunch, include nuts like pine nuts or sunflower seeds, or toss in arugula or spinach for extra greens.

Hearty Soup From Scraps and Remnants

Hearty soup is a comforting and nutritious dish that effortlessly transforms kitchen scraps into a delicious meal. Ideal for families looking to reduce food waste or anyone who loves a wholesome bowl of soup, this recipe is versatile and can be adapted based on available ingredients.

Preparation time is approximately 15 minutes, with a cooking time of about 30-45 minutes, making it a convenient option for weeknight dinners.

Ingredients:

• Vegetable scraps (onion peels, carrot tops, celery leaves)
• Any leftover vegetables (potatoes, carrots, bell peppers, zucchini)
• 1 can of diced tomatoes (or fresh tomatoes, if available)
• 4 cups vegetable or chicken broth
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried herbs (thyme, basil, oregano)
• Salt and pepper, to taste
• Optional: cooked beans, lentils, or grains (like rice or quinoa) for added protein

Cooking Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
2. Add in any leftover vegetables, chopping them into bite-sized pieces if necessary. Sauté for about 5-7 minutes until they start to soften.
3. Pour in the can of diced tomatoes and stir to combine. Let it simmer for another 2-3 minutes.
4. Add the vegetable or chicken broth to the pot, ensuring all the vegetables are submerged.
5. Sprinkle in your dried herbs, followed by salt and pepper to taste. Bring the soup to a boil, then reduce the heat to low and cover. Let it simmer for 30-45 minutes, allowing the flavors to meld together.
6. For added protein, stir in any cooked beans, lentils, or grains during the last 10 minutes of cooking.
7. Taste and adjust seasoning if necessary. Serve hot, enjoying the warmth and comfort of this waste-reducing dish!

Variations and Tips:

• Feel free to use any combination of vegetables you have on hand, including leafy greens like kale or spinach, which can be added during the last few minutes of cooking.
• If you have leftover cooked meat, chop it up and add it to the soup for an extra hearty touch.
• For a creamier soup, blend half of the soup in a blender and then return it to the pot before serving.
• Save leftover scraps from vegetables like onion skins and celery ends in a freezer bag and use them to make broth for this recipe in the future.
• Consider garnishing with croutons, fresh herbs, or a sprinkle of cheese for added flavor!

Loaded Potato Skins With Leftover Toppings

Loaded potato skins are a delightful and versatile dish perfect for utilizing leftover ingredients and reducing food waste. They make for an excellent appetizer or a satisfying main course, ideal for family gatherings or cozy nights in. With a preparation time of about 30 minutes, you can easily whip up these tasty snacks with just a few everyday ingredients and any leftover toppings you may have lurking in your fridge.

Ingredients:

• 4 medium-sized russet potatoes
• Olive oil
• Salt and pepper, to taste
• 1 cup shredded cheese (cheddar, mozzarella, or any cheese of choice)
• ½ cup cooked bacon bits or any leftover protein (chicken, ham, etc.)
• ¼ cup sour cream or yogurt
• ¼ cup chopped green onions or chives
• Optional: leftover vegetables (peppers, mushrooms, broccoli)

Cooking Steps:

1. Preheat your oven to 400°F (200°C).
2. Scrub the potatoes under running water and dry them thoroughly. Poke a few holes in each potato with a fork to allow steam to escape.
3. Rub each potato with olive oil and sprinkle with salt. Place them directly on the oven rack and bake for about 45-60 minutes, or until they are fork-tender.
4. Once baked, remove the potatoes from the oven and let them cool slightly. Cut each potato in half lengthwise.
5. Scoop out some of the flesh from each half, leaving a thin layer of potato to keep the skins sturdy. Save the scooped-out flesh for another use (like mashed potatoes).
6. Brush the inside of the potato skins with olive oil and season with salt and pepper. Place them back on the baking sheet, cut side up, and return to the oven for 10-15 minutes until crispy.
7. Remove the skins from the oven and fill each with your desired toppings: sprinkle cheese, add bacon bits or leftover protein, and any extra veggies.
8. Return the loaded skins to the oven for another 5-10 minutes, or until the cheese is melted and bubbly.
9. Serve hot, drizzled with sour cream and garnished with green onions or chives.

Variations and Tips:

• Feel free to experiment with different toppings based on what you have available; this is a great way to use up vegetables or meats that need to be used soon.
• For a healthier version, use Greek yogurt instead of sour cream and add some fresh herbs for extra flavor.
• If you’re planning to make these ahead of time, assemble the loaded skins and store them in the fridge. Bake them just before serving to enjoy them warm and crispy.

Flavorful Fried Rice With Extra Rice and Veggies

This Flavorful Fried Rice is a fantastic way to use up leftover rice and any vegetables you have lying around.

It’s a versatile dish that can be enjoyed by families, meal preppers, or anyone looking to reduce food waste without sacrificing flavor.

In just about 20 minutes, you can whip up this satisfying dish that’s perfect for a quick weeknight dinner or even as a fun addition to your lunchbox.

Ingredients:

• 3 cups cooked rice (preferably day-old)
• 1 cup mixed vegetables (such as peas, carrots, bell peppers, or broccoli)
• 2 eggs, beaten
• 3 tablespoons soy sauce
• 2 tablespoons vegetable oil (or any cooking oil)
• 1 teaspoon sesame oil (optional)
• 2 cloves garlic, minced
• 1 small onion, diced
• Salt and pepper, to taste
• Green onions, chopped (for garnish)

Cooking Steps:

1. Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the diced onion and minced garlic, cooking until they are fragrant and the onion is translucent (about 2-3 minutes).
3. Push the onion and garlic to one side of the skillet and add the beaten eggs. Scramble them until fully cooked and then mix them into the onion and garlic.
4. Add the remaining oil to the skillet, then toss in the mixed vegetables. Sauté for 3-4 minutes until the veggies are tender but still crisp.
5. Add the cooked rice to the skillet, breaking up any clumps. Stir everything together and cook for an additional 3-4 minutes.
6. Pour the soy sauce and sesame oil over the rice mixture, and stir well to guarantee all ingredients are coated. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped green onions.

Variations and Tips:

• For a protein boost, add diced cooked chicken, shrimp, or tofu to the fried rice during step 4.
• If you have leftover meats or seafood, feel free to toss them in for added flavor.
• Experiment with different sauces such as teriyaki or chili sauce for a flavor twist.
• To make it vegetarian, confirm your soy sauce is labeled as such.
• If you don’t have day-old rice, you can cook fresh rice and let it cool for a bit, or spread it on a baking sheet to cool more rapidly before using.

Casserole From Leftover Meat and Cheese

This delicious casserole is a hearty and versatile dish that can be a savior for leftover meat and cheese from previous meals. It’s perfect for busy families looking to reduce food waste while still enjoying a comforting dinner. The dish is easy to prepare and can be ready in about 45 minutes, making it an ideal choice for weeknight dinners or a cozy weekend meal.

Ingredients:

• 2 cups of leftover cooked meat (chicken, beef, ham, or sausage), shredded or chopped
• 2 cups of assorted leftover cheese (cheddar, mozzarella, or Swiss), shredded
• 3 cups of cooked pasta (penne, fusilli, or macaroni)
• 1 cup of mixed vegetables (frozen or fresh, such as peas, broccoli, or bell peppers)
• 1 can (10.5 oz) of cream of mushroom or cream of chicken soup
• 1/2 cup of milk
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• Salt and pepper to taste
• 1/2 cup of breadcrumbs (optional, for topping)
• 2 tablespoons of olive oil or melted butter (optional, for breadcrumbs)

Cooking Steps:

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the leftover cooked meat, cooked pasta, mixed vegetables, shredded cheese, cream of soup, milk, garlic powder, onion powder, salt, and pepper. Stir until everything is well incorporated.
3. Pour the mixture into a greased 9×13 inch casserole dish and spread it out evenly.
4. If you’re using breadcrumbs, toss them with olive oil or melted butter in a small bowl and sprinkle them on top of the casserole for added crunch.
5. Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbly and the top is slightly golden.
6. Remove from the oven and let it sit for about 5 minutes before serving.

Variations and Tips:

• Variations: Feel free to customize this casserole by adding different spices, such as Italian herbs or chili powder, to match your flavor preferences. You can also substitute the pasta with cooked rice or quinoa for a different texture.
• Tips: This dish is perfect for using up scraps of various cheeses, so don’t hesitate to mix and match. If you’re in a rush, you can use pre-cooked rotisserie chicken or deli meats. Additionally, the casserole can be made ahead of time and stored in the refrigerator for a day before baking, or it can be frozen for later use—just adjust the baking time if baking from frozen.

Tacos With Wilting Greens and Leftover Proteins

Tacos with wilting greens and leftover proteins are a delicious and resourceful dish perfect for anyone looking to minimize food waste while enjoying a satisfying meal.

This recipe is ideal for busy weeknights or when you have random leftover ingredients in your fridge. It takes approximately 30 minutes to prepare and can be easily customized based on what you have on hand, making it an excellent option for families or individuals seeking a quick and healthy dinner.

Ingredients:

• 8 small corn or flour tortillas
• 2 cups wilting greens (such as kale, spinach, or Swiss chard)
• 1-2 cups leftover proteins (chicken, beef, pork, tofu, or black beans)
• 1 cup diced tomatoes (fresh or canned)
• 1/2 cup shredded cheese (cheddar, queso fresco, or your favorite)
• 1 avocado, sliced or mashed
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Lime wedges for serving

Cooking Steps:

1. Prepare the Ingredients: Wash and roughly chop the wilting greens. Cut your leftover protein into bite-sized pieces if necessary. Prepare any other toppings like avocado, diced tomatoes, or cheese.
2. Sauté the Greens: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until softened (about 2-3 minutes). Add the wilting greens and sauté until they are wilted and tender (another 3-4 minutes).
3. Add Protein and Seasonings: Stir in the leftover proteins, cumin, chili powder, salt, and pepper. Cook for an additional 5-7 minutes until the protein is warmed through and well combined with the greens. Adjust seasonings to taste if needed.
4. Warm the Tortillas: While the filling is cooking, warm the tortillas in another skillet over medium heat for about 30 seconds on each side or until pliable. You can also wrap them in foil and place them in the oven at low heat.
5. Assemble the Tacos: Once everything is ready, place a generous scoop of the greens and protein filling onto each tortilla. Top with diced tomatoes, shredded cheese, and avocado slices. Squeeze fresh lime juice over the top for extra flavor.
6. Serve: Enjoy the tacos hot, garnished with lime wedges on the side.

Variations and Tips:

• Vegan Option: Substitute any meat with a plant-based protein like lentils, tempeh, or extra beans. Use vegan cheese if desired.
• Add Spices: For a little kick, add some chopped jalapeños or a dash of hot sauce to the filling.
• Experiment with Greens: Don’t have wilting greens? Any leafy greens can work (like romaine or arugula) or even thinly sliced cabbage.
• Top It Off: Consider additional toppings such as salsa, sour cream, or fresh cilantro for added flavor and freshness.
• Batch Cook: If you have an abundance of wilting greens or leftover protein, this recipe can easily be doubled or tripled for meal prep or entertaining.

Chili Using Odds and Ends From the Fridge

Chili using odds and ends from the fridge is a versatile and hearty dish that allows you to clean out leftover vegetables, meats, and other ingredients lurking in your kitchen.

It’s perfect for a busy weeknight meal, offering a warm and satisfying dinner option that can be easily customized to suit your taste preferences. The preparation time is approximately 15 minutes, with an additional 30-40 minutes for cooking, making it an excellent choice for families or individuals looking to minimize food waste while enjoying a delicious meal.

Ingredients:

• 1 onion, diced
• 2-3 garlic cloves, minced
• 1-2 bell peppers, chopped (any color)
• 1-2 carrots, diced
• 1 zucchini, diced
• 1 can of diced tomatoes (14 oz)
• 1 can of beans (kidney, black, or any variety), drained and rinsed
• 1-2 cups of leftover cooked meat (ground beef, chicken, or sausage)
• 2 cups of vegetable or chicken broth
• 1-2 teaspoons of chili powder
• 1 teaspoon of cumin
• Salt and pepper to taste
• Optional toppings: cheese, sour cream, green onions, or cilantro

Cooking Steps:

1. In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
2. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add the chopped bell peppers, carrots, and zucchini to the pot. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender.
4. Stir in the can of diced tomatoes (with juices), beans, cooked meat, broth, chili powder, cumin, salt, and pepper. Bring the mixture to a boil.
5. Once boiling, reduce the heat to low and let it simmer for 30-40 minutes, stirring occasionally. If the chili gets too thick, feel free to add more broth or water.
6. Taste and adjust seasoning if necessary. Serve hot with your choice of toppings.

Variations & Tips:

• Feel free to incorporate any other leftover vegetables you have on hand, such as corn, spinach, or broccoli.
• For a vegetarian version, you can omit the meat and add additional beans or lentils for protein.
• Spice lovers can add cayenne pepper or jalapeños for extra heat.
• Serve the chili with crusty bread, over rice, or with tortilla chips for a fun twist.
• This dish can be stored in the refrigerator for up to five days, or it can be frozen for up to three months, making it great for meal prep.

Fruit Crisp From Overripe Fruits

Fruit crisp is a delightful dessert that transforms overripe fruits into a sweet, warm treat topped with a crunchy, buttery topping. This dish is perfect for families looking to reduce food waste while indulging in a satisfying dessert that’s easy to prepare.

With just 15 minutes of prep time and a total cooking time of around 40 minutes, you’ll have a delicious dessert that highlights the natural sweetness of the fruit and makes use of ingredients that might otherwise go to waste.

Ingredients:

• 4 cups of overripe fruits (e.g., apples, pears, peaches, berries)
• 1 cup rolled oats
• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted (or coconut oil for a dairy-free version)
• Optional: 1/2 cup chopped nuts (e.g., walnuts or pecans)

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Prepare the Fruit: If using larger fruits like apples or pears, peel and chop them into bite-sized pieces. If using berries, simply rinse and drain them. Place all fruits in a large bowl.
3. Sweeten the Fruit: Add 1/4 cup of granulated sugar and a sprinkle of cinnamon to the fruit mixture. Toss gently to combine, then transfer the mixture to a greased baking dish.
4. Make the Topping: In another bowl, combine the rolled oats, flour, brown sugar, remaining granulated sugar, cinnamon, salt, and melted butter (or coconut oil). Mix until the ingredients are well combined and crumbly.
5. Assemble: Evenly spread the oat topping over the fruit mixture in the baking dish.
6. Bake: Bake in the preheated oven for about 30-35 minutes, or until the topping is golden brown and the fruit is bubbly.
7. Serve: Let it cool slightly before serving. This dish is delightful on its own, or you can serve it with vanilla ice cream or yogurt.

Variations and Tips:

• Fruit Combinations: Mix and match fruits based on what’s overripe. A combination of apples and berries works particularly well.
• Add Flavor: Incorporate a splash of lemon juice or a bit of vanilla extract into the fruit mixture for additional flavor.
• Healthier Option: Substitute half of the all-purpose flour with whole wheat flour or oat flour for a healthier twist.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
• Freezing: This dish can be frozen before baking. Just assemble and freeze, then bake directly from the freezer, adding a few extra minutes to the cooking time.

Enjoy your delicious fruit crisp while reducing food waste!

Bread Pudding With Stale Bread

Bread pudding is a comforting and delicious dessert that’s perfect for using up stale bread, transforming it into a warm, custardy treat that will satisfy any sweet tooth. Ideal for families, potlucks, or even a cozy night in, this dish can be prepared in just about 30 minutes, with a baking time of approximately 45 minutes.

It’s an excellent way to reduce food waste while still serving a delightful dessert that’s sure to impress.

Ingredients:

• 6 cups stale bread, cubed (French bread or challah works well)
• 2 cups milk
• 1 cup heavy cream
• 3 large eggs
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup raisins or chocolate chips (optional)
• 2 tablespoons butter, for greasing the baking dish
• Optional: powdered sugar for dusting

Cooking Steps:

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter.
2. In a large mixing bowl, combine the milk, heavy cream, eggs, sugar, vanilla extract, ground cinnamon, and salt. Whisk until well blended.
3. Add the cubed stale bread to the mixture and gently fold until the bread is soaked through. If using, sprinkle in the raisins or chocolate chips at this stage.
4. Pour the bread mixture into the prepared baking dish and spread it evenly.
5. Bake in the preheated oven for 40–45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
6. Remove from the oven and let it cool for a few minutes. Serve warm, dusted with powdered sugar if desired.

Variations and Tips:

• Flavor Variations: Add in some nutmeg or cloves for additional warmth. You can also use flavored extracts like almond or maple for a twist.
• Fruit Additions: Feel free to incorporate fresh fruits such as sliced bananas, apples, or berries to add a fruity flavor.
• Nutty Crunch: Mixing in chopped nuts like walnuts or pecans can provide a delightful texture contrast.
• Serving Suggestions: Serve with a drizzle of caramel sauce, a scoop of vanilla ice cream, or a dollop of whipped cream for an extra indulgent treat.
• Make Ahead: This dish can be prepared the night before. Just assemble it and refrigerate, then bake it in the morning.
• Storage: If there are leftovers, store them in an airtight container in the fridge for up to 3 days. It can be reheated in the oven or microwave.

Smoothie Bowl From Surplus Fruits and Veggies

A smoothie bowl is a versatile and vibrant dish that’s perfect for breakfast, brunch, or a revitalizing snack. It’s an ideal way to utilize surplus fruits and vegetables that may be nearing their prime. This recipe takes about 10-15 minutes to prepare and can easily be customized to cater to different tastes and dietary preferences.

Ingredients:

• 1 banana, sliced (fresh or frozen)
• 1 cup of surplus fruits (e.g., berries, mango, pineapple)
• ½ cup of leafy greens (e.g., spinach or kale)
• 1 cup of yogurt or non-dairy yogurt
• ½ cup of almond milk or any milk of choice
• 1 tablespoon of honey or maple syrup (optional)
• Toppings: granola, seeds (chia, flax), nuts, coconut flakes, fresh fruits, or edible flowers

Cooking Steps:

1. Prepare the Base: In a blender, combine the banana, surplus fruits, leafy greens, yogurt, and almond milk.
2. Blend Until Smooth: Blend the mixture on high until smooth and creamy. If it’s too thick, add a bit more almond milk to reach your desired consistency.
3. Taste and Adjust: Taste the blended mixture and add honey or maple syrup if a sweeter flavor is desired. Blend again to mix thoroughly.
4. Serve: Pour the smoothie into a bowl and smooth out the top with a spoon.
5. Add Toppings: Decorate the top of your smoothie bowl with your choice of toppings for texture and added nutrition, arranging them in a fun pattern.

Variations and Tips:

• Mix It Up: Use whatever surplus fruits and vegetables you have on hand. Some great combinations include mango with spinach or berries with banana.
• Frozen Fruits: If using frozen fruits, you can skip adding ice and make a thicker texture.
• Protein Boost: Add a scoop of protein powder or nut butter for an extra nutritional punch.
• Seasonal Flavors: Incorporate seasonal fruits and vegetables for variety; think pumpkin in the fall or citrus in the winter.
• Meal Prep-Friendly: Make smoothie packs by preparing pre-portioned bags of fruits and vegetables. Just grab a bag, blend with yogurt and milk, and you’re ready to go!

Enjoy your delicious, waste-reducing smoothie bowl packed with nutrients!

Homemade Pizza With Leftover Ingredients

Homemade pizza is a versatile and fun dish that allows you to get creative with what you have on hand. Ideal for families, friends, or even a solo dinner night, this recipe is perfect for using leftover vegetables, meats, cheeses, or sauces that might otherwise go to waste.

Preparation time is approximately 15 minutes for assembling the pizza, followed by 15-20 minutes of baking, making it a quick and enjoyable meal option.

Ingredients:

• Pizza dough (store-bought or homemade)
• Olive oil
• Tomato sauce (or any leftover pesto/sauce)
• Shredded cheese (mozzarella, cheddar, etc.)
• Leftover vegetables (bell peppers, onions, mushrooms, spinach, etc.)
• Leftover meats (pepperoni, chicken, sausage, etc.)
• Fresh herbs (basil, oregano, etc.)
• Salt and pepper

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up as well.
2. Prepare Pizza Dough: On a lightly floured surface, roll out the pizza dough to your desired thickness. Transfer it to a baking sheet or a preheated pizza stone.
3. Brush with Olive Oil: Lightly brush the dough with olive oil to enhance flavor and prevent sogginess.
4. Spread Sauce: Evenly spread your tomato sauce or chosen sauce over the dough, leaving a small border around the edges.
5. Add Cheese: Sprinkle a generous amount of shredded cheese over the sauce.
6. Layer Toppings: Place your leftover vegetables and meats on top of the cheese. Be creative—mix and match what you have!
7. Season: Add some salt, pepper, and fresh herbs to taste.
8. Bake: Bake the pizza in the oven for 15-20 minutes, until the crust is golden and the cheese is bubbly and slightly browned.
9. Serve: Once baked, remove the pizza from the oven, let it cool for a couple of minutes, slice, and serve!

Variations and Tips:

• Crust Variations: If you’re short on time, consider using pita bread, flatbreads, or tortillas as a base for a quicker option.
• Sauce Substitutes: Experiment with sauces—barbecue sauce for a sweet and tangy flavor, or a white sauce for a creamier option.
• Cheese Alternatives: Get creative with cheese! Use whatever you have, like feta, goat cheese, or ricotta for a different taste.
• Veggie Ideas: Roasted veggies work great, but fresh options like arugula or zucchini can add a nice crunch and flavor.
• Leftover Pizza: Remember that leftover pizza can always be reheated the next day, making it a perfect candidate for meal prep.

Stews From Forgotten Pantry Staples

Stews are a warm, comforting dish that brings together various ingredients, making them ideal for families, busy weeknights, or even just a cozy dinner for one. This particular recipe is designed to help you utilize those forgotten pantry staples, turning canned goods and dried items into a flavorful dish that can simmer on the stove while you relax.

With a preparation time of about 15 minutes and a cooking time of 1 hour, you can whip up a hearty stew that not only deliciously uses up what you have on hand but also reduces your food waste.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 cup diced carrots (fresh or canned)
• 1 cup diced potatoes (fresh or canned)
• 1 can diced tomatoes (14 oz)
• 1 can beans (any variety, drained and rinsed)
• 4 cups vegetable or chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• Optional: leftover vegetables (such as bell peppers, zucchini, or corn)

Cooking Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until soft and translucent.
2. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add the diced carrots and potatoes to the pot, followed by the canned diced tomatoes (with their juices) and the drained beans.
4. Pour in the broth, and add the dried thyme, paprika, salt, and pepper. Bring the mixture to a boil.
5. Once boiling, reduce the heat to low, cover, and let the stew simmer for about 45 minutes to 1 hour, stirring occasionally.
6. Taste and adjust seasoning as desired, adding additional salt, pepper, or herbs.
7. If you have any leftover vegetables, toss them in during the last 15 minutes of cooking to heat through.

Variations and Tips

• Protein Boost: Consider adding leftover cooked meats or sausage to the stew for extra protein.
• Thickening the Stew: For a thicker stew, you can mash some of the potatoes as they cook or mix in a tablespoon of cornstarch dissolved in a little water during the last few minutes.
• Serving Suggestions: Serve with crusty bread or over rice for a more filling meal.
• Spice it Up: Feel free to kick it up a notch with some hot sauce or red chili flakes if you like some heat.
• Storage: Leftover stew can be stored in the refrigerator for up to 5 days, or frozen for up to 3 months.

Enjoy your nourishing stew that not only satisfies your taste buds but also helps you make the most of what you already have in your pantry!