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Tips for Two

http://www.eatingwell.com/healthy_cooking/quick_healthy_cooking/tips_for_two

As hard as we tried not to have “leftovers”, it is just bound to happen sometimes. So we’ve created Tips for Two with storage tips and ideas on how to use leftovers.

* Apricot nectar: Storage: Refrigerate leftover nectar for up to 1 week. Uses: Add to smoothies; whisk into salad dressing; combine with sparkling water for a refreshing non-alcoholic beverage.
* Avocado: Storage: Although browning is inevitable, less browning is possible if you keep the pit in the half you’re storing and wrap it tightly in plastic wrap; scrape off the discolored part, if desired, before using. Uses: Mash with reduced-fat mayonnaise and use as a sandwich spread; dice and sprinkle on top of scrambled eggs; toss in salad.
* Beans, canned: Storage: Refrigerate for up to 3 days. Uses: Add to green salads and soups; mash with garlic powder and chopped fresh herbs for a quick dip
* Broth: Storage: Leftover canned broth keeps up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broths in aseptic packages keep for up to 1 week in the refrigerator. Uses: Add to soups, sauces, stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them from drying out.
* Cabbage: Storage: Refrigerate for up to 1 week. Uses: Add to salads or soup.
* Coconut milk: Storage: Refrigerate for up to 4 days or freeze for up to 2 months. Uses: Drizzle on sliced fresh fruit for a quick dessert; use instead of water or broth when cooking rice.
* Herbs, fresh: Storage: Wrap the root end in damp paper towels and store in a sealed plastic bag for up to 5 days or place the root end in a glass of water, loosely cover with a plastic bag, and store in the refrigerator for up to 1 week. Uses: Chop and add to salads, sauces, grains, soups, salad dressings and omelets; stir into softened butter to slather on corn on the cob or dab on grilled steak.
* Italian turkey sausage links: Storage: Store in the refrigerator for up to 1 day; wrap in foil, seal in plastic and freeze up to 3 months. Uses: Sauté with peppers and onions and serve on a bun or with brown rice; boil, slice and add to omelets, soups or use on pizza.
* Kale: Storage: Refrigerate, preferably in a perforated plastic bag, for 5 to 10 days. Uses: Substitute kale for chard in Sautéed Swiss Chard recipes. Chop and add during the last 4 minutes while cooking pasta; sauté thinly sliced kale and minced garlic in extra-virgin olive oil and use for an omelet filling or stir into scrambled eggs.
* Mango chutney: Storage: Refrigerate for up to 6 months. Uses: Whisk with yogurt for a quick dressing, dip or marinade; serve alongside grilled meat, fish or chicken; blend with reduced-fat cream cheese for a zingy spread.
* Marinara sauce: Storage: Refrigerate for up to 1 week or freeze for up to 3 months. Uses: Spread on toasted whole-wheat English muffin halves and top with cheese for a quick snack; use for making lasagna; toss with roasted eggplant or other roasted vegetables.
* Olives: Shopping: Buy just what you need at an olive bar or salad bar. Storage: Refrigerate for up to 6 months. Uses: Sprinkle on salads; toss with chopped fresh herbs and a little extra-virgin olive oil for a quick appetizer; pit, chop and add to your favorite pasta sauce.
* Pork tenderloin: Storage: Tightly wrap and freeze any unused portion for up to 6 months. Uses: Dice and add to soups; add strips to stir-fries; sauté with potatoes and onions for a quick hash.
* Tofu: Storage: Rinse leftover tofu, place in a storage container and cover with water; it keeps up to 4 days in the refrigerator if the water is changed every day or 2; freeze tofu for up to 5 months (freezing tofu yields a pleasingly chewy result that some people prefer. Don’t be surprised if the frozen tofu turns a light shade of caramel.) Uses: Crumble and use instead of the meat in your favorite tuna or chicken salad recipe; dice and add to a vegetable stir-fry; add leftover silken tofu to smoothies.
* Tomatoes, diced, canned: Storage: Refrigerate up to 1 week or freeze for up to 3 months. Uses: Add to soups and salsa; use to bulk up marinara sauce; add to an omelet with sliced green onions and shredded pepper Jack cheese.
* Tomato paste: Storage: Refrigerate for up to 1 week or freeze for up to 3 months. Uses: Add to soups, chilis and sauces; stir into rice with oregano and cilantro to serve alongside Mexican dishes.
* Water chestnuts: Storage: Store in the refrigerator, covered with water; they keep for up to 1 month if water is changed daily. Uses: Add to a stir-fry; toss in a green salad; add some crunch to a favorite chicken or tuna salad