Mary’s Kitchen: Living Sustainably by Re-Purposing Meals

Mary’s Kitchen: Living Sustainably by Re-Purposing Meals

It was a slow week in Mary’s Kitchen. Oppressive heat and humidity made it too hot to cook. We ate a lot of leftovers. And with the remaining leftovers, I made work-breakfast and lunches to put in the freezer. Re-purposing meals!

If you read my post How I Live Sustainably, you know that I try my best to not waste anything. Including food. My grandparents taught me how to use practically everything when I cook. So at the end of the week, it is time for me to clean out the refrigerator. I get creative and think of new meals I can make.

In 2014 National Geographic reported that the average American household throws out 1,160 pounds of food a year. That is including everything from scraps to spoiled food. Crazy! Think about all the money and time wasted. Think about how many meals people could have been provided.

Living Sustainably by Re-Purposing Meals

Living Sustainably by Re-Purposing Meals
Macaroni ‘n Cheese with meatloaf and peas

I know that some people don’t like leftovers, no matter how you change it up for them. Fortunately, my family does not mind eating leftovers. Actually I purposely cook big meals on the weekends so we have the leftovers to eat during the week. Saves me lots of time worrying about dinner after a long day at work. I also put cooked meats in the freezer in small packages so I can whip up a quick meal.

Today’s fridge clean-out included half a red pepper, two polish wieners, half a block of cheddar cheese, six cage-free eggs from our hens and the last bit of meatloaf. What did I make with that? Mac ‘n cheese from scratch and an egg bake! Both were small dishes but enough for 4 days of work-breakfast and lunch for my husband.

Homemade macaroni and cheese is family favorite. I found the recipe in my mother’s 1950’s cookbook and haven’t had box mac ‘n cheese in my house since. This time I made a half batch with the half block of cheddar cheese. I chunked-up the meatloaf, put it in the bottom of the baking dish. Then I stirred in some frozen peas and topped it with the macaroni and cheese.

Living Sustainably by Re-Purposing Meals
Hearty breakfast of potatoes, meat, red peppers and cage-free eggs

The half red pepper and two polish wieners were diced up. I fried up some tator-tots in a cast iron pan. Then added the red pepper and finally the wieners. The six cage-free eggs were scrambled, poured over the mixture and baked. A hearty breakfast!

They are cooling on the counter now. I’ll portion them and freeze for the next work week 🙂

How are you re-purposing meals? What do you do with your leftovers? Do you have special family recipes that your create? I’d love to hear about them! You can leave a comment here with this post or click on the Contact tab and send me an email.

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