Week two of the #FoodSavvy challenge and I’m already running behind. You’re shocked I know.
So today is left overs and in a day or so I’ll talk about planning.
I’ve tried to lift my game on leftovers. Being a big family, with picky eaters, it is quite common for me to make more food than gets eaten at a meal. It’s really hard to judge quantities and ever changing appetites. It’s rare to have wasted protein – those left overs will get eaten in the next day or so, but things like rice, cous cous, potato and of course the ubiquitous bread crusts are more problematic.
So using the #gifted sistema tubs fits in beautifully with my plan to take leftovers for lunch, which saves time, energy and heads off the temptation to eat Greggs yet again.
This week I took cous cous, and in a separate tub some tomatoes and pepper (and the rest of that went into the fridge wrapped in a beeswax wrap), and perked the cous cous up at lunch time by stirring through some stock in hot water.
Our other favourite is what we call a fridge bottom feast. It’s when there’s bits of meals left over, none of which are enough for all of us, so we get it all out and everyone picks something.
It works pretty well for us, although it can be a bit fiddly. The biggest problem is making sure everyone gets something they like without anyone feeling aggrieved, which is hardest when there’s leftover pizza but not enough to go round the younger three.