Waste Not

One thing I've learned about my own buying habits is that I tend to always feel the need to plan for a rainy day.  While it's good to have staples in the pantry to avoid the impulse trips to the store I have found that meal planning allows me to only buy what I need for the week as well as basic items for the pantry.  I am spending way less money by shifting my thinking in this way.  Here's a great list of tips on how to avoid wasting food sent to me by by cousin-in-law Kristin.

For me, it's important to remember that it's not just about saving money but it's about being good stewards of our resources and our environment.  More on that later.

This list is taken from the website: cookingmatters.org

Top 10 Tips To Waste Less Food

The average American family throws out $1,600 worth of food a year. As seen on the Food Network’s special The Big Waste, food past its prime can be turned into a delicious meal. You can save money and help reduce food waste in America with just a few smart shopping and cooking tips from the experts at Share Our Strength’s Cooking Matters.

1. Shopping matters: Reducing food waste begins at the grocery store.  Live by the motto “Buy what you need, and eat what you buy.”  Always have a plan and a list before going grocery shopping.  Check your pantry and fridge before you head to the store to make sure you’re buying what you really need.  For more smart shopping tips, watch this video.
2. Buy fresh produce a week at a time: Buy fresh fruits and vegetables in bulk only if you will use them before they go bad. If you are able to get to the grocery store weekly, buy only enough fresh produce to last that week.
3. Cook with canned and frozen fruits and vegetables: Canned and frozen fruits and vegetables can be a good solution if you aren’t sure you’ll be able to use up fresh foods before they go bad.  Bonus: they are often more affordable than fresh and can be even more nutritious.
4. Stock your pantry: A well-stocked pantry can be the secret to whipping up a tasty meal from food that would otherwise go to waste.  Read more here about basic ingredients to keep on hand and get recipe ideas.
5. Adapt recipes to your needs: Learn to adjust recipes to meet your needs and use up what’s in your fridge.  Make changes to a recipe based on the foods you have at hand, including leftovers. Read more on making recipes work for you.
6. Make the freezer your friend: Freeze bread when it won’t be used right away, or if you have some leftover from a meal (bread can be stored in a freezer for up to 6 months).  Freeze leftover vegetables for use in later soups or stir fries.  Chop and store fresh fruits in freezer to use for smoothies. Recipes: Chinese Veggies and Rice, Broccoli Soup, Smoothies
7. Use up fresh fruit before it goes bad: Combine fruits into a fruit salad or top cereal with sliced fruit. Cook berries, apples or pears into a tasty crisp or cobbler.  Use overripe fruit in muffins, breads, or pancakes. Recipes: Yogurt Parfaits, Apple Crisp, Banana Crumble, Orange Oatmeal Pancakes, Pineapple Carrot Muffins
8. Use up fresh vegetables before they go bad: Add vegetables to soups, stews, casseroles, pastas, sauces, or omelettes.  Combine vegetables and a little salad dressing for a side dish or snack. Recipes: Barley and Lentil Soup, Chicken Soup,Vegetable Lasagna, Frittata
9. Transform leftovers into a new meal: Transform leftover mashed potatoes into a hearty soup by combining them with stock, a splash of vinegar, onions, carrots and any other veggies you have on hand. Read more on how to plan for leftovers.
10. Stretch ingredients over multiple meals: Use ingredients more than once to save money and avoid food waste. Add veggies to pasta or combine to make a mixed salad. Recipes: Pasta with Roasted Vegetables, Brown Rice and Orange Salad, Moroccan Carrot Salad