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Food Lover Tip

Food lover tip

Buy small quantities of fresh food regularly to avoid waste. S.Caesar, Tempe

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Have you tried...

  • Easy chicken and corn soup Special occasions Good for leftovers

    Soup is great for dinner as well as lunch the next day.
    10 mins preparation + 15 mins cooking
    Serves 20

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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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Vegie frittata

Vegetarian Good for leftovers

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

Vegie frittata

Ingredients

  • 1 teaspoon vegetable oil
  • 1 medium onion, sliced
  • 500g sweet potato, peeled and thinly sliced
  • ¼ cup water
  • 420g can sweet corn kernels (or 1 corn cob, cooked)
  • 2 cups broccoli, cut into florets
  • 60g grated reduced-fat cheddar cheese or 30g grated Parmesan cheese
  • 6 eggs
  • ½ cup low-fat milk

This recipe contains 19 serves of vegies.

Preheat oven to 180°C and grease a 20cm square baking tin with oil. Combine onion, sweet potato and water in a large bowl, cover with cling film and microwave on HIGH (100%) for 3 minutes. Add broccoli and microwave on HIGH (100%) for a further 2 minutes.
Layer baking tin with half the sweet potato and top with corn, broccoli, onion and remaining sweet potato. Whisk eggs and milk, pour over vegetables, top with cheese and bake for 30 minutes or until firm in the centre.

Serving suggestions
Serve with a bread roll.

Variation
Substitute 5 cups of any cooked vegetables for those listed.

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

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    30 mins preparation + 1 hour 20 mins cooking
    Serves 6

  •  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

  • Beef Tacos For children Quick and easy

    Kids love eating with their hands, and tacos are always a winner.
    Total time 20 minutes.
    Serves 4

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