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Buy bulk vegetables, blanch quickly and freeze in portions. V.Henderson

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  • Frittata Vegetarian For children Good for leftovers

    You can have frittata for a hot breakfast or part of a lunch or dinner meal.
    15 mins preparation + 35 mins cooking
    Serves 4-5

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Overview

Occasionally we have parts of meals that we couldn't finish and so end up with leftovers. Take this as an opportunity to create a 'Second Chance' meal.

To help you get started we're sharing some of our favourite leftover recipes that use common leftover ingredients such as chicken, pasta and veggies. The recipes have been provided by Hello Table, Cumberland Council from their Love Your Leftovers app and cookbook as well as Go for 2&5®.

Want to share your own recipe? Visit our Facebook page and let everyone know about your 'Second Chance' meal.

Cooking with your leftovers and ingredients you have at home are just two of the things we can do to reduce food waste. We can also plan our meals, write a shopping list, measure serving sizes and store food right to keep it fresh.

Recipes
  • Recipe

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Sausage Pasta Sauce

For children Quick and easy Good for leftovers

As with most kids (and adults for that matter) our boys love pasta, and when they were younger they would have eaten it every night of the week if they could.
Total time 20 minutes
Serves 4

Sausage Pasta Sauce

Ingredients

  • 1 tablespoon olive oil
  • 1 red onion, finely diced
  • 2 garlic cloves, finely chopped
  • 2 cooked sausages, thinly sliced
  • 800 g crushed tomatoes (2 tins)
  • 2 whole roasted red peppers, diced
  • 20 kalamata olives, chopped
  • 600 g pasta
  • 1 tablespoon balsamic vinegar
  • salt and pepper
  • ½ teaspoon chilli flakes or fresh chopped chilli (optional)
  • 50 g parmesan cheese, grated
  • 1 handful basil leaves

Bring a large pot of water to the boil.

While waiting for the water to boil, heat oil in a frying pan over medium–high heat. Add onion and cook for a few minutes until softened, then add garlic and cook for 30 seconds. Add sausage slices, cooking until slightly browned and crisp, then add tomato and bring to the boil. Reduce heat to a simmer and add red pepper and olives. Cook for 10–15 minutes until sauce thickens.

Once water is boiling, add pasta and cook for required time. Fresh pasta will only take about 4–5 minutes. For dried pasta, follow the directions on the packet.
Just before serving, add balsamic vinegar to the sauce and cook for a further 2 minutes. Add drained pasta and toss to coat.

Serve with a sprinkling of parmesan cheese, basil and chilli if desired.

Jodie’s Tip: If you don’t have sausages, use bacon, leftover Christmas ham or chorizo, or leave the sausage out altogether for a vegetarian sauce.

Recipe © Summer TABLE by Jodie Blight (hellotable.com.au), reproduced with permission 2017

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