In America, we waste more than 1/3 of our food each year – more than 70 billion pounds. The average family throws away 16 percent of the food it buys – worth about $640 per year, according to the Bureau of Labor Statistics. What should we do about it? Buy less, use more. Enter Leftover Thursday. I’ll share different ways I use what’s in my frig so it isn’t wasted. Our dollars will stretch further and – hopefully – I will share some ideas to help you use up every single piece of food you can.
What to do with a little leftover frozen chicken, part of an onion and a small amount of leftover enchilada sauce?
Inside Out Enchiladas, of course! Made with a warm batch of my yummy homemade gluten-free flour tortillas.
I wanted enchiladas – but I did not feel like turning on the oven. It needs some serious cleaning – but is not self cleaning, so elbow grease is needed. (I was feeling a bit lazy!) Plus, it’s Crock Pot season and I cook every single thing I can in one of my several wonderful, no-fuss hot pots.
So I decided to take the enchiladas outside of the proverbial soft shelled box for a seriously delicious and slightly spicy treat.
The meal was so simple and made enough for my husband and myself – plus a serving for a work lunch. It’s a handy recipe I’ll keep around for any amount of leftover shredded chicken.
The great thing about this recipe is it is adaptable for any amounts or ingredients you have on hand. Switch the chicken out for veggies like kale or spinach, and spice it up – or down – any way your heart pleases. Make bean enchiladas with any leftover beans – or use a can from the cupboard.
Create new, different and yummy enchiladas using what you have on hand. I have tried several of the version ideas above and they always turned out to be a hit – and they were very simple to make on a busy weeknight.
Anything with leftovers never tastes the same twice. There is always a different ingredient used – or missing – that changes the flavor. That’s just a bonus. You learn the true flavor of your food and find new ways to enjoy it – which leads to less waste.
This time around, I used
- a cup of leftover shredded chicken,
- half a white onion,
- half pint of enchilada sauce,
- and three chipotle peppers in adobo sauce (gluten-free), chopped fine.
I mixed all the ingredients together and heated through, then nestled the warm goodness inside some homemade gluten-free flour tortillas.
What yummy dish can you make with what is left in your refrigerator today?0