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Food Lover Tip

Food lover tip

Learn how to store your vegetables for optimum freshness.

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  • Vegie frittata Vegetarian Good for leftovers

    A versatile recipe that is great for lots of vegetables.
    15 mins preparation + 30 mins cooking
    Serves 4

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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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Warm roasted vegetable salad

Vegetarian Good for leftovers

A great tasting salad perfect with a roast dinner.
10 mins preparation + 40 mins cooking
Serves 4

Warm roasted vegetable salad

Ingredients

  • 300g butternut pumpkin, peeled and chopped into 2cm cubes
  • 2 potatoes, peeled and chopped into 2cm cubes
  • 1 capsicum, seeded and cut into large pieces
  • 1 onion, chopped into eighths
  • 100g flat mushrooms, quartered
  • Olive or canola oil spray
  • 1 bunch English spinach leaves, washed and drained


Dressing

  • 1 tablespoon balsamic vinegar
  • 1 teaspoon olive oil
  • 1 tablespoon honey
  • 1 tablespoon fresh basil, chopped

This recipe contains 15 serves of vegies.

Preheat oven to 220°C. Line a large baking tray with baking paper. Place pumpkin and potato in a microwave dish with a little water, cover with cling film and cook in microwave on HIGH (100%) for 4 minutes. Toss pumpkin, potato, capsicum, onion and mushrooms together then spread in a single layer over tray. Lightly spray with oil. Bake for 30-40 minutes, turning after 15 minutes. Mix dressing ingredients in a small bowl. When vegetables are cooked, pour over dressing. Line serving dish with spinach leaves and pile roast vegetables on top. Serve immediately.

Serving suggestion
Serve with roast meat.

Variation
Try including sweet potato, zucchini, carrots, beetroot, squash and baby eggplant when in season.

Recipe © State of Western Australia 2010, reproduced with permission.

Have you tried...

  • 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

  •  Pumpkin and Spinach Frittata For children Quick and easy Good for leftovers

    When the fridge is a little bare, this is a quick and healthy idea for breakfast, lunch or dinner.
    Total time 35 minutes
    Serves 4

  • Balsamic Glazed Lamb Special occasions Quick and easy Good for leftovers

    This glaze is great with any cut of lamb. Try cutlets or rack of lamb for something different.
    Total time 15 minutes
    Serves 4

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