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The leftover calendar: Getting more from food dollars

Posted Jul 08 2008, 08:05 AM by Karen Datko
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This post comes from partner blog Blueprint for Financial Prosperity.

My wife and I have been trying to cook more often as a way to combat the rising price of everything. One unfortunate side effect of this is that we've been throwing out our leftovers as we discover them pushed to the back of our refrigerator.

The solution is to use a leftover calendar. We took advantage of a calendar we already have on a kitchen wall and turned it into our leftover calendar. We found a Sharpie and stuck it on top of the calendar. As we make meals, we write what we made in the box for that day. As we eat the leftovers, we cross it off the list.

With one glance, we can see what we have left, as well as the priority they should be eaten in. It acts like an inventory. We know what we have in our fridge, when we made it and roughly how long we have left until it goes bad.

We started using the calendar at the beginning of the month, and I'm happy to report that the only thing we've thrown out is a small container of homemade chicken broth. I estimate that it had been in there for a month, so I claim that it's a casualty of the pre-leftover calendar system.

We don't confine this list strictly to leftovers of things we've made. Last night we visited our favorite pho place and my wife brought back some leftovers, which then made it onto the calendar. When she eats them, they'll get crossed off, rather than tossed out because we forgot the small white box behind the milk.

We also plan on marking raw foods we buy, like chicken or beef, so that we are aware of the limited amount time we have. We rarely throw out raw foods, maybe once every six months, because we don't buy them unless we plan on using them.

As they say, "Out of sight, out of mind," and we hope the leftover calendar prevents that. So far, so good.

Other articles of interest at Blueprint for Financial Prosperity:

United First Financial money merge accounts: Scam or legit?

Realistic hypermiling

Managing your own mortgage escrow

Comments

 

I eat leftovers almost exclusively.  As the size of my family has gone down from 4 to 1, I still prepare the same amount of food, and eat it until it's gone (2 lunches, 2 dinners).  Not steaks, but soups, stews, stir-fries, pasta sauce, etc.

This is silly.  Cook smaller meals.

i agree, make smaller meals.

I don't think it's silly at all.  I cook for my husband and myself all the time.  And I make big batches.  I call them "planned overs"!  And we don't always eat them in their original form.  For instance, roast beef one day can easily be shredded up and turned into beef BBQ the next day.  And I also cook a LOT on the grill.  Cook once, eat twice...at least!!!!!!!

We eat left overs all the time I take them for the lunch the nextday or we get home late from work we eat the leftovers. With everything going up put our paychecks

This is a good idea.  I'm tall so I don't always see what is in my fridge when it gets pushed to the back, and I often end up throwing things out that could have been used.  I live alone too, so when I cook a recipe or get take out there is often stuff left over.  I hate to waste it!

One of these days when I have ALL the money and don't have to finance it, I'm going to get a new fridge with the freezer on the bottom.  That will not only save my leftovers, but save energy and my back!

It's not a bad idea. Though not as detailed, I've done a sinilar thing for years. Since I'm by myself, and hate cooking, when possible I try to do it so that one day of making something will last a few days, and then just portion everything out. Saves time and energy and/or gas-grill money, running things 1-2 times a week instead of every day.

if you're making a large pot of stew/soup or a lot stir fry don't forget the purpose to making that much.  sometimes my boyfriend and I will make a large meal for the purpose of leftovers but then eat two servings (or more for him) each thus making the leftovers non-existant.  One way to avoid this is to serve the food on the plate (one serving each) then place the pot (if you're making soup or stew) in the sink with cold water and ice to shock the soup and make it colder faster.  This accomplishes a couple of things:  1. since it's cold it won't be appetizing to eat more and 2. you don't want to put hot food in the fridge/freezer since it will heat up the inside and it will mess up the temperature and may cause harm to your food and also use more energy to cool down.

My lunch at work is always what was for dinner the night before.  It's been that way for 10 years.

We do not call them left overs. I call them make overs. Todays hamburger BBQUE is tomorrows taco meat. Todays meat loaf is cut in to tomorrows meatballs for spaghetti. Broiled chicken *** tomorrows Ceaser salad. It works & my family has no clue they are eating leftovers.

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