One way to keep your grocery bill down is to learn to waste less food. Many people are good about using their leftover food, but others toss away the excess or forget and let it rot in the refrigerator. You can get into the habit of planning what to do with your leftovers or simply remember to put them in the freezer instead of the refrigerator. How do you use leftovers? With holidays approaching, here are a few suggestions.

CRANBERRY SAUCE: Combine and heat leftover cranberry sauce, chili sauce and cooked meatballs for a tasty appetizer. You can combine leftover cranberry sauce with cream cheese and use as a spread for toast, bagels, waffles or quick breads. You can also use it for sandwiches by spreading it onto your bread on its own or combining it with mayonnaise.

TURKEY: Make turkey pot pie, soup, sandwiches, casseroles or serve with pasta.

Turkey Pot Pie

1 cup sliced carrots

1 cup finely chopped onion

1/2 cup chopped celery

salt and pepper to taste

3 tablespoons butter

2 cups cubed cooked turkey

1 tablespoon flour

1 can condensed cream of chicken soup

1 cup peas

1 cup diced potatoes

1 prepared double pie crust (9 inches)

1 egg, beaten

Preheat oven to 350 F. In a skillet, saute carrots, onion, celery, salt and pepper in butter until vegetables are tender. In a large, zip-enclosed plastic baggie, put turkey and flour. Shake bag to coat turkey. Combine turkey, soup, peas and diced potatoes with saut‚ed vegetable mixture. Add bottom crust to 9-inch pie plate. Add turkey soup mixture. Add top crust and crimp to seal edges. Cut slits on the top. Brush with beaten egg. If crust starts to cook too quickly on the edges, cover edges with foil. Bake at 350 F for an hour or until golden brown. Serve warm.

Optional: Heat and serve the turkey soup mixture over biscuits or corn bread. — Carolyn, Georgia

Ranch Turkey Pasta

2-1/2 cups uncooked penne

6 tablespoons butter

1 envelope dry ranch mix

1 cup frozen peas and carrots, thawed

3 cups cubed cooked turkey

Cook pasta according to directions. In a large skillet, melt butter. Stir in ranch mix until smooth; heat through. Add peas and carrots; cook and stir for 3 minutes. Drain pasta and add to skillet. Stir in turkey and heat through. — Heather, New York

Ham: Add to macaroni and cheese, make split pea soup, and add to scalloped potatoes or omelets. You can make mini frittata, too.

Ham Frittata Muffins

1/4 pound leftover ham, cubed

1 cup shredded cheddar cheese

6 eggs

4 egg whites

2 tablespoons minced chives

2 tablespoons milk

salt and pepper to taste

Preheat oven at 375 F. Coat muffin pan with cooking spray. Divide ham evenly among muffin cups. Sprinkle on cheese. In a large bowl, beat eggs and whites. Mix in the chives, milk and salt and pepper. Pour over ham and cheese. Fill each muffin cup 3/4 full. Bake at 375 F for 20 to 25 minutes. Loosen from pan with a knife. Makes 8.

Optional: Can bake in ramekins. Can add vegetables such as chopped onion, mushroom, broccoli, spinach, asparagus or bell peppers.

MASHED POTATOES: Make potato patties. Put 2 cups mashed potatoes in a bowl add an egg, seasoned breadcrumbs, chopped onion, Parmesan or shredded cheddar cheese. Shape into patties. Fry in an oiled skillet until golden brown. — Lee, Florida

 

Sara Noel is the owner of Frugal Village (www.frugalvillage.com), a Web site that offers practical, money-saving strategies for everyday living. To send tips, comments or questions, write to Sara Noel, c/o United Media, 200 Madison Ave., 4th Floor, New York, NY 10016.

sara@frugalvillage.com.