Need to put dinner together quickly, and you’re low on fresh ingredients? Experiment with “no recipe” recipes -- even if you’re new to cooking.
Crisper Cleanout
Take a peak in your fridge. Got some veggies you haven’t gotten around to using? Good-- chop into bite-sized pieces, toss them with olive oil, and roast them in the oven at 375 degrees, tossing every 10 minutes until done.
Freezer Depleter
No fresh veggies? Chances are, you’ve got some chillin’ in sub-zero. Make the most of them — thaw out in the microwave or in warm water. Drain and dry, and quick saute in a hot skillet with a few drops of olive oil.
Pantry Purge
Got a can of beans or salmon or tuna? Rinse and drain. Got brown rice or other grain? Cook in water or low-sodium broth and herbs according to package directions. Got some canned tomatoes or other veggies? Pull those out too.
Leftover Liquidation
Head back to the fridge for last night’s dinner leftovers. With a little imagination, you can repurpose pretty much anything. Seek especially those simple sides — leftover vegetables, pasta, rice, grains, potatoes, meat/poultry/fish, things like that. (Stuffings, soup, sauced dishes are fine too but they’re usually best reheated and served on their own, rather than combining them with other flavor foods).
It’s Divine to Combine
Gather those veggies you’ve cooked up from the fridge or freezer; the foods from the pantry, and those plain-ish leftovers. And now, the fun part… select your seasonings. Dried herbs are perfect, or maybe you have a spice blend or all-purpose seasoning or hot sauce — experiment! Layer your ingredients in a casserole, and (optionally) sprinkle on a light layer of breadcrumbs, crushed crackers, or even crushed pretzels, and, if you have/like, just a little bit of shredded cheese. Bake at 400 degrees for about 15 minutes, or until re-heated through.
Looking for more ways to use up those still-salvageable leftovers? Here are some great ideas:
Creative Ways to Use Leftovers from ivaluefood
65 Amazing Meals You Can Make from Leftovers Today from Greatist
