There are three recipes that I like to use when I want to clean out the refrigerator and not let anything go to waste. These recipes are the best way to use the spoonful of leftovers you might have. The first one that I have told you about is frittatas/egg bakes. My Sweet Potato and Zucchini Egg Bake is one of the most viewed posts to date. I have to admit it is very pretty, colorful and loaded with nutrients.
My second favorite way to use leftover veggies is making pasta. For instance, I almost always have an extra chicken breast cooked, spinach greens, peppers (red, yellow and orange are my favorites). Throw in some diced onion, minced garlic, zested/juiced lemon and chicken broth and you have dinner.
I always have gluten-free pasta in my pantry. This works in a pinch if I do not have time to make homemade pasta, which is still my favorite. What is nice about using up those bits of leftovers is that your dish is never exactly the same anytime. It is a culinary adventure.
The third thing I like to make with whatever is in my refrigerator is soup. Throw in some protein, veggies, onions, garlic, herbs and broth and you have a beginning of a meal. Pair your soup with a side salad and some Focaccia bread and you are ready to eat.
All three of these ideas can take 30 minutes or less. There is no reason you can not make a nutritious meal morning, noon or night. Plus, no more science experiments growing in the refrigerator.