Many of us begin a new year with resolutions to improve our diet. One way to get started is to make an inventory of everything in the freezer, refrigerator and pantry. Get rid of items that are outdated, unhealthy or too tempting. This is the perfect time to minimize your waist—your waste!
Once you “slim down” your kitchen, the next step is to make a written list of what is left. How many times have you bought something and found out you already had one in the back of the pantry?! In these economic times, it’s smart to use what you have. You can use the written inventory to plan meals and save money. If you aren’t sure what to keep and what to toss, go to the USDA “Basics for Handling Food” Web site. It has an excellent chart on food storage, giving specifics on how long to keep foods in the refrigerator and freezer. Take usable food to a food pantry; unused pet food can go to an animal shelter. Recycle by stretching leftover vegetables, chicken or meat into another meal, such as a healthy entree salad or soup. Get out some cookbooks or go recipe surfing on the Net for new recipes to recombine the ingredients you already own. Since ethnic dishes are “in,” I am including some recipes below. Remember, this is the time to get rid of the old and bring in the new. It may be new to you, but you can often do a lot more with less!
Links to Recipes:
TUNA PASTA SALAD