The holidays can be a joyous time to bring people together, share memories and break bread at a big holiday feast. But big dinners can have big environmental and financial impacts when leftovers are thrown away.
The US Environmental Protection Agency estimates that food is the largest category of materials in landfills. When food decomposes, methane gas is released, which contributes to climate change. Food waste also costs money, with the Oregon Department of Environmental Quality estimating that every household in the state loses $1,800 a year to food waste.
With a little planning for your holiday dinner, you can ensure your guests are full but your trash can isn’t.
Preparation for dinner
Try to feed your guests well without leaving them with a fridge full of leftovers – that means figuring out the right portions for each guest. Check out this portion calculator for party planning for your next meal: https://savethefood.com/guestimator. The calculator adjusts for heavier or lighter eaters and multiple side dishes and desserts.
Check your fridge and pantry first to make sure you don’t already have ingredients you need. Labeling foods is helpful so you know what to eat first. When grocery shopping, make a list and stick to it.
With reused plastic food containers, you can send your guests home with extra food and then can recycle it when they are done.
After the party
The best way to avoid a fridge full of leftovers is to ship the food home with your guests. Ask them to bring their Tupperware to dinner, lend them yours, or reuse cleaned salsa or yogurt containers that they can recycle later. Many thrift stores have inexpensive food storage containers that make great gifts after a big meal.
If you have leftovers, use your freezer; Meat, soups, cooked vegetables, bread and pastries freeze very well. Food stays fresher longer in airtight containers. When you get tired of eating the same meal for days, use the leftovers to make new meals.
Creative ways to use leftovers
Turkey
Substitute turkey anywhere you would use chicken, e.g. B. enchilada filling, nachos, chili, BBQ sandwiches or pizza toppings.
Toss your extra meat, bones, herbs and vegetables in a pot and you've got the start of delicious soup. Photo courtesy of Ambar Espinoza.
Turkey noodle soup is a post-holiday tradition for many. Cook the carcass until the meat falls off the bones, then strain the mixture. Then add cooked pasta, carrots, celery, onions, herbs, and salt and pepper to taste. Adding sauce to any holiday soup adds creaminess.
Mashed potatoes
Yesterday’s mashed potatoes can be tomorrow’s breakfast porridge. Form the potatoes into patties and fry in butter to form potato cakes.
Mashed potatoes are a great appetizer as a filling for stuffed mushrooms. Use even more leftovers if you substitute the filling for the breadcrumb topping.
To squeeze
Mashed squash (butternut, acorn, squash, sweet potato) goes well with a fall risotto. For something spicier, add curry powder, onions, garlic and coconut milk to cooked and mashed squash and you have a simple yet flavorful soup.
cranberry sauce
Add leftover cranberry sauce and orange zest to a muffin recipe to create flavorful and tart morning pastries.
Cranberries make an upscale appetizer when added to a loaf of brie cheese and wrapped in a sheet of puff pastry.
