How I fight food waste at breakfast & lunch
I have often mentioned that I employ breakfast and lunch as use-it-up meals for myself, and I've shared some of my tactics here and in my food waste course.
But I thought it might be helpful to see these tactics in action, so I've been photographing my breakfasts and lunches of late, and I have a pretty big collection to share.
breakfast | rice with berries + sauteed sausage
I heated leftover rice with milk, a little sugar and salt, and cinnamon to make something like rice pudding.
Then I added cream on top plus blackberries from Hungry Harvest.
And on the side, I had a chicken sausage (I bought a bunch on a clearance markdown and froze them) sauteed in bacon grease.
breakfast | sweet potato + sausage + egg + pear
Another one of the clearance sausages, a sweet potato from Hungry Harvest, and a pear from Hungry Harvest.
Plus a trusty fried egg.
breakfast | spaghetti squash + eggs and cheese
Hungry Harvest sent me a spaghetti squash, which I cooked, shredded, and refrigerated.
I saw the last two cups of it in the fridge one morning, so I sauteed the squash (in bacon grease) with salt and pepper and topped it with two fried eggs and some shredded cheese.
breakfast | mashed potato patties + fried eggs
I added an egg to leftover mashed potatoes, shaped them into patties, and fried them. Fried eggs for some protein!
breakfast | carrot cake oats, over and over and over
I've been eating these on repeat to use up all my huge Hungry Harvest carrots.
breakfast | random egg, ham, and veggie plate
The theme here is Things That Needed To Be Eaten (plus eggs for extra protein).
lunch | leftover spaghetti + carrots
This one was easy; I heated up leftover spaghetti, but I added in some shredded carrots.
(Hungry Harvest has been giving me a lot of carrots!)
lunch | ham + mashed potatoes + jalapenos
This one could have used a fried egg to tie it all together, but it was all right as-is.
lunch | butternut squash soup + French bread
I'd made the soup to use up a squash that had sat, unloved, for a while.
I spread some peanut butter on the last graham cracker too.
lunch | shrimp and grits + blueberries
Sometimes I plate my meals nicely.
Sometimes, I do not!
Shrimp and grits recipe is here.
lunch | blt with mayo packet
I do not remember how we can to have a few packets of mayo here. But I used them to make a blt with some leftover cooked bacon, which I re-crisped in my skillet.
lunch | hot ham sandwich
We had some leftover ham from dinner, so I used that to make a grilled ham and cheese sandwich, which included the last of the hot cherry peppers.
Kiwis on the side because we had a lot to use up!
lunch | another day, another panini
So useful for combining random meats, veggies, and cheeses.
lunch | burrito bowl leftovers, part 1
Burrito bowls ingredients make for very good leftovers!
lunch | burrito bowl leftovers, part 2
I added shredded carrots because, again, Hungry Harvest has been generous with them.
lunch | pasta alfredo leftovers with bacon
I crisped up some leftover bacon in a skillet and then added it to my pasta, along with some sliced jalapeno.
lunch | pasta alfredo, part 2
This time I mixed in some grape tomatoes, which I'd roasted a few days prior. The tomatoes had been getting a little soft, so roasting was perfect.
limes
One random thing to finish up the post!
I had used part of a lime for a recipe, so I cut what was left into small slices and added them to a glass of water.
I had fun collecting these photos to share with you (a great way to keep me accountable in my food waste efforts!), so if you enjoyed them, I'll make another collection and share them in a few weeks.
Your pictures are gorgeous and making me hungry! Great post.
Thank you! Hopefully the pictures will make everyone hungry for leftovers. 🙂
I am also a salad eater. I start my day with a salad with a fried egg on top (or sometimes on top of sauteed veggies). Great for low carbers! Roasted spaghetti squash is so much better than microwaved I think. Especially if you add just a tiny bit of olive oil and salt inside and then roast cut sides down. The only thing I had trouble with on your post today... what is this "leftover cooked bacon" you speak of? I'm pretty sure I've never heard of such a thing! At least not in my house!
I am massively impressed that you manage a salad first thing in the morning!
And I will try roasting my spaghetti squash next time. What temp do you do?
I roast at 425 for about 30 minutes - you might not need that long at a lower altitude. Be sure to pierce the outer shell with a fork a few times and then roast face down. I was also told not too much salt or olive oil or it will roast very watery so I just use a sprinkle of each. I never liked it before cooking this way but I'm a huge fan now! And I've always been a salad lover - I often have it for all three meals along with other things. 🙂
Hello to a fellow salad lover! When my boys and I eat it in the morning here, we sing "salad for breakfast, 'cuz antioxidants protect us!" And, yes, even family members think I am weird. 😉
But I also think leftover bacon sounds like an urban legend...not around these parts!
Well, you know I always approve of slightly exhaustive food records. 🙂
I don't have as many leftovers as you do, I think. I tend to serve leftovers as dinner frequently (even small bits--we just all have different things), and my husband is pretty good about eating them, too. But where you would make a sandwich or pasta to draw together leftovers, I use a salad. Any and all leftover cooked vegetables, meats, beans, etc. go into a salad for me. When I have lettuce, that is.
Yes, a salad is a great way to use up odds and ends. I'm more prone to going the salad route in the summer; right now, salads feel not so appealing. But your weather is probably a little warmer than ours here!
Three questions for you:
1. What is your method for cooking sweet potatoes?
2. How did you cook the spaghetti squash? I have one right now and feeling uninspired looking at it.
3. Do you ever customize your hungry harvest boxes or just take what they send? If you always just accept their choices, do you have a rationale for that? Just curious, because I customize my box every time, but it's also my main food source right now (along with a dairy delivery service).
I'll be interested to hear Kristen's methods too! But I thought I'd say that what made a big spaghetti squash difference to me was zapping the squash briefly in the microwave to soften it a bit, since it's hard to cut through; and then scrape out seeds and cut it into thick rings (not lengthwise), which will give you nice long spaghetti noodles. Just roast those rings (olive oil, salt/pepper) and each ring gives you a nice "nest" of pasta per person.
And I'm curious about your dairy delivery service; that sounds handy!
I use South Mountain Creamery, and I think they serve Md, DC, and maybe Pa?
I would not call it frugal exactly as the prices are more like whole foods comparable, but they deliver to a cooler on my porch and their dairy products are excellent quality.
They also have other foods from other local farms that they partner with-like local meat boxes (we've been happy with the ones we've tried, but they are pricier than grocery store prices), bakery items, pantry items, avid fruit/vegetable boxes (I have found hungry harvest to be a better fit for me for produce though because it gives me more options and it's much cheaper.)
Basically, I am making the choice to spend a bit more in order to have fresh quality dairy delivered. Once the pandemic is over, I may only use them for milk and occasional meat boxes, because you really can't beat Aldi and Costco for cheese prices and variety, but the ritzy cheese has been very much appreciated these days. It's the small things, right?
That sounds delicious - I just looked at them and my mouth is watering. It reminds me that where I used to live, there was a drive-through dairy store; milk in glass bottles which you returned the next time you went, and limited other items. That milk always tasted better!
1. I usually bake them in a 400 degree oven until they're soft. I have microwaved them before too, but I think they taste better when roasted. And since it's winter right now, I don't mind going the roasting route.
2. Oddly, I usually cook my spaghetti squash in the microwave, cut in half, sliced side down, in a little water. But now I am wondering if oven roasting would be tastier!
3. I customize my Hungry Harvest box when I remember. But sometimes I miss the window and then I just get whatever they send.
I used to cook my spaghetti squash in the microwave until I had one explode. It was just a little messy. I had poked lots of holes in it. I’m not sure what happened. Now I roast mine,
I use my Instant Pot. Cut it in half. 12 minutes on Manual. Scoop and shred. 🙂
That happened to me, too!! What a mess, it blew the microwave door open and blasted squash all over the kitchen and dining room! It was kind of hysterical, I was finding bits of squash for days. And yes, I had poked lots of holes and didn't put it in for a long time. Now I ONLY do it in the oven!
I am so sorry for laughing out loud at this!!
Haha! That reminds me of a time in my twenties when I tried to make homemade wine using a bottle of grape juice, a balloon and some yeast. It made such a mess! I bet that apartment STILL smells like yeast!
What wonderful ideas! I love that you use up rice that way. I try to use up my odds and ends by making a frittata once a week or so that uses up veggies and bits of grated cheese. We will have that for breakfast for a day or two. We make vegetable hash with eggs and of course smoothies. Everyone’s favorite, however, is banana nut waffles made with extra ripe bananas.
My new favorite way to avoid food waste is quiche. The last ones I made used up leftover ham, steamed broccoli, wrinkly red peppers, wilted green onions, frozen pie shells and grated cheese. We ate several meals from this and all of the above were eaten and enjoyed. Win, win!!
Yes...please do share more.
I've been sharing your food waste ideas in my cooking for one group. When you cook for one or two people it's hard not to waste a lot of food....finding a balance between buying frugally but not too much is hard. These ideas have been so very helpful.
Your leftovers looks amazing - I should catalog mine, too. Hubby calls it "recycled food". We are down to maybe three or four eggs a week here, but I love them on things like you do!
I really enjoyed this post! Creative meals + beautiful pics = no-waste inspiration.
Great ideas! Please do share more 🙂 I love all posts related to using up leftovers or creating new meals with random bits & pieces.
You once shared a piece of advice here, about pairing things that do not typically go together so as not to waste food; it has stayed with me! Thank you!
I've never understood people who say they don't like leftovers. We use them frequently for lunches and they are a hot item--I will usually take the most "boring" dish and let everyone else pick their favorite. We typically serve them for lunch but if we have a big buildup of them, we will have a smorgasbord dinner. Always a hit.
Love the photos and post! Thanks for sharing
Great post !! Very useful ideas. Thanks for all you share with us 🙂
Leftovers are my go-to for lunch too, but mine are usually straight-up repeat of the dinner. Breakfast is only leftovers when I've planned for it like baked a quiche for the week's breakfast in which case I don't really think they qualify as leftovers!
We are in the weird spot of cooking only for 3 when I used to cook for 5, and the transition times are rough, either not enough for dinner when everyone is home or way too many leftovers when there are just 3 of us. I am in the latter situation right now. Last night I made a pot of chili that is way too big and on Sunday I made pulled pork that we could probably eat for a week. I'm trying to freeze some of these for an easy meal another time.
Hello there...a long time follower who's never commented. My name is Helen, from Hamilton in Ontario, Canada. This is how we use up a lot of food at our home too. I always try to dedicate a fridge shelf to leftovers or food that needs to be used up (best tip ever from my SIL). Either or, or both my husband and I will forage the leftovers for lunch. For example, yesterday for lunch we had Hubbard squash soup made with cheap Hubbard we got in the fall. I froze a bunch of roasted squash packets and now we are enjoying soup often! We also had leftover roast beef that my husband sliced thinly and we froze in packets. So the roast beef panini on the side (with cheese and jalapeño lime aioli sauce) made it a restaurant worthy meal. So delicious! And it felt so lovely and frugal as well.
Helen: Your aioli sauce is making my mouth water!
It is mouth wateringly good! Another SIL introduced it to us.. and almost become a necessity in our house now :). It shouldn't be... but it is :). We buy it from Costco here in Canada.
Oh, what a great post! I am the one willing to make use-it-up lunches and breakfasts. I generally make either baked oatmeal, rice pudding or bread pudding to use up excess fruit, rice or frozen bread heels or a surplus of eggs. My lunches incorporate leftovers and whatever in the pantry and/or freezer that needs to be used up. I get some amazingly good lunches out of it: last week was barbecued chicken, creamed spinach, roasted squash and mashed potatoes every day. This week is baked pasta with spinach and a sauce incorporating tomatoes and TVP granules, with pumpkin loaf cake as a snack.
A few years ago we started "Random Assortment Wednesday". I pull out every container from the fridge and that's what we have to choose from for dinner. This year, in an effort to make it more fun, I put a list on the fridge that morning and everyone picks what they want. My kids like to "call" their favorites. Like if there are two chicken strips my son will write his name next to that on the list. My husband takes a lot of our leftovers for his lunch. I started a "What is Happening in the Freezer" list. As I add things to the freezer, I add them to the list. This way I know what I have to work with without needing to dig around in there. I also started to meal plan. Nothing fancy. I just write down the recipes title, where to find it (cookbook, magazine, food blog) and add missing ingredients to my shopping list. I don't assign a recipe to a day, just that week. The flexibility has made it more sustainable. The one fail I had in 2021 was a recipe none of us really cared for. It was in an effort to use up black lentils. Unfortunately, I had to toss it. But now I know not to buy black lentils!
Heather E: Your "Random Assortment Wednesday" reminded me of my childhood when we would have "Free-For-All Wednesday." My siblings and I considered that a special occasion, along with Swanson dinners on the occasional Saturday evening when my parents would go out. Great memories!
We used to have "clean out the fridge night" suppers around about Thursday, which were always fun and got the fridge ready for the next round of grocery shopping.
This post made me very, very hungry :-p
I also should say my husband and I use up leftovers in a really similar way. I love sautéing leftover veggies and putting an egg on top! We use the stove less for it though, and stick more to the microwave if at all possible (unless making an egg of course), just to avoid getting a pan dirty. I do admire your food waste prevention. You have definitely inspired me to waste way less food over the years!
My go-tos for leftovers are:
Fruit: smoothie or, if berries, maybe muffins. But usually smoothies.
Savory things:
1) As is for lunch.
2) Soup. Soup can take anything.
3) Chop it and add it to:
- eggy things: omelets, scrambled eggs, Japanese donburi, quiche
- croquettes/patties: mix with mashed potatoes (or mashed potatoes + other mashed starchy veggies), egg to bind, and flavorings to taste; bake, saute, or fry.
- ricey things: fried rice, paella,
- sandwiches or hand meals (pockets, Cornish Pasties, etc)
4) Random veggies can be used in stir-fries, as long as they're not already flavored.
5) If it's going to go bad before you can use it, cook it. That'll give you at least a few more days to use or freeze. For example, it's better to add cooked and cooled veggies to eggs, because fresh/raw/notyetcooled veggies tend to exude liquid, which doesn't do the eggs any good.
Good on you for your leftover mojo! Since I'm usually the one who gets stuck eating them, I try very hard to not produce any unless I'm planning on packing a third serving for my husband's work lunch. (I don't mind leftovers; I just get tired of being on leftover duty. 😉 He's on half days right now owing to winter, so I've not needed to worry about that.
Our go-to for using up random things in the fridge is Garbage Stew (or Pirate Stew, as my mother-in-law marketed it to my husband and his brother when they were little ;). An assortment of things that need used up and (mostly) go together are dumped in the crock pot, seasoned, and turned into something delightful. Today's rendition will include leftover rice, chicken, carrots, celery, and whatever else I can find in the fridge that makes sense and needs taken care of.
You've seriously just glorified leftovers in a beautiful way that makes me want to combat food waste even more! It's the sunny side of uneaten foods <3
This all looked so good!
I rarely use leftovers at breakfast, as I plan my breakfasts to cook once, on the weekend, eat from it all week. But lunch, now, that is almost always leftovers, and usually one night a week at least will involve leftovers, too. My husband didn't eat leftovers when I married him, but he figured out that 1. They actually taste fine and 2. He was going to get mighty hungry if he didn't eat them.
My mom usually served all her leftovers as a big lunch on Saturdays.
I also make leftovers soup, which we call "junk soup." I will make sure the things I add don't clash in flavor, but other than that, it's whatever is leftover. When my kids were at home, they always viewed it as an adventure, and rated each junk soup's success at being flavorful and interesting.
Mashed potato patties were one of my favorites growing up, so much so that my mom made too much mashed potatoes a lot, so to be able to fry the leftovers the next day. They sure looked good in this post!
I enjoyed this post, too, and wouldn't mind seeing more of them.
How fun! Right before I got out my phone to see your post for today, I grabbed a container with leftover peas to add to my salad for lunch. 🙂
One question: Do you normally all eat breakfast together and therefore use up leftovers when cooking for a crowd or is everyone on their own?
At this point, breakfast is a solo endeavor for everyone! We're all getting ready at different times, and even though Mr. FG and I are on the same routine, I often shower or workout while he eats breakfast.
And lunch is fairly scattered as well. We do eat dinner at the same time, though!
I love these kinds of posts - they're a good reminder and are inspiring! My idea of breakfast changed after a couple trips to Japan. The hotel breakfasts had salad bars and miso soup and fried rice so I would start my day clean with greens and green tea instead of choosing the fried potatoes, bacon and bread heavy western options. So sometimes I eat savory non-breakfasty ingredients to use them up like veggies. Oh! And after visiting Costa Rica, I picked up the idea of black beans and rice (gallo pinto) for breakfast - another way to use up left overs.
Conversely, I sometimes push the easy button with breakfast foods for lunch (mostly for the kids) - croissant sandwich, omelettes, waffles, french toast...yesterday it was oatmeal. I've tried making fruit syrups like Kristen to use up mushy berries but my kids weren't into them - maybe it's time I tried again.
I guess over time, my idea of what a meal needs to look like has changed and this had definitely helped with food waste. A half a can of black olives we didn't use can be a side or curry can be eaten with the barley in the fridge instead of rice. Just trying to get some balanced nutrition! So I love seeing WWA posts because it reminds me that it's ok that sometimes a meal is elaborate and sometimes it's a mishmash. At the end of the day, the important thing is that you're nourishing your family.
These are my favorite kinds of meals, my husband calls them "Leftover Medley." Every so often we pull all the bits and bobs out of the fridge and just eat what we want, however we wish to, with the goal of using it all up. It usually happens around a holiday when we have so much leftover to finish off.
Or you can make what Jacques Pepin calls "Fridge Soup."
We try to use up food and it leads to some interesting meals. My child was recently diagnosed as celiac. It was almost painful to clean out the pantry, but it gave us a chance to bless others.
We decided to give away most of our gluten-containing foods because our kids are little and have trouble keeping the foods separate. It's also not practical for me to cook 2 separate meals right now. The open packages either got tossed (ouch!), because they were almost empty or near their expiration, or given to family members who would use the food.
Really helpful....thanks!
I also love tying up bits of random foods with a fried egg. Cheese does a similar wonderful thing 🙂
We cook large meals for every dinner, and simply warm up the same meal for lunch the next day. Being busy working from home and managing the kids distance learning, it's nice to have ready-to-go leftovers on hand. The food waste only enters in for any lunch leftovers, as we are usually tired of the meal at that point. If we can incorporate the food into a new meal, it will work. Otherwise we have some food spoilage. Sometimes we freeze it if it feels worth it.
Also, for carrots, try adding some grated carrots into crepes! Omit sugar from the recipe (add salt instead) and add an extra egg to bind it together. I frequently do this with spinach also, and we eat them with cottage cheese. So good, the kids love it.
I have read your blog since before becoming a parent and food waste has always been a passion of mine. I found that making one large dish for my family of five has led to too many leftovers and having a meal plan just creates too many as well. My kids are young and picky and my husband is not a leftover fan. So, I usually make one or two proteins a week and fix meals based off of those. We taco or salad leftovers regularly. I am usually the one who consumes leftovers in creative ways, so it is important that there not be too many. I think the main thing that has helped me combat food waste is thinking outside the box of "traditional" American meals (and your blog and its commentors)!
Yes! Things do not need to "go together" in order to be eaten at the same time.
This post inspired me to scrounge up breakfast using the tiny containers in the fridge that I always forget about. It ended up being delicious- heel of Danish rye bread toasted with almond butter and berries on half and white bean spread, parmesan and basil oil on the other half, with an orange on the side. Yum, and a few less tiny containers in the fridge now!
Yay! So glad I helped you think about using up odds and ends.
I don't think I have ever saw this written on this blog. But when we were growing up, 4 kids and 2 parents, there was never a leftover.
My Mom tended to cook the same meals on a certain day of the week. She figured out how much we should eat and put it on our plates. So there never was a left over. And we could not leave the table until everything on our plate was eaten.
My Mom was so rigid, even if we had company she cooked the same amount and everyone had less.
My older sister on occasion will still complain about this. And we are grandparents now.
Oh wow! I can see how that would prevent waste, but yeah, it wouldn't be a very fun way to live. People's appetites do fluctuate from day to day and from meal to meal, and I can imagine that it would be hard to be expected to eat the same amount every single time.
This reminds me of my aunt, who had 6 kids. When we went to eat at their house, there were 12 of us to share one can of corn. I remember that everyone only got 1 tbsp!
Coming from our house, where we always had 2 vegetables every night (and usually salad) we were astounded that there was so little food on the table (this was not an issue of food insecurity).
I also remember my cousins eating cereal every night, about 1-2 hours after dinner....
If I had a superpower, it would be looking in the fridge and coming up with a meal no matter what was in there! It amazes my husband sometimes. I'm so lucky because he likes everything I cook, and he doesn't mind leftovers at all.
We PLAN for leftovers: cook once, eat twice (or more - put some in the freezer!). We often eat leftover veggies, greens, and protein for breakfast; not big fans of baked goods or cereal.
Fritattas are my favorite way to use up leftover bits. Also we will roast a big pan or two of veggies--so good on a pizza, in a frittata, in quesadillas, on a salad, with cooked beans, chopped up into a hash with an egg on top, or just on their own!
And yes to soup! Especially with this stinking cold snap here in the Midwest, soup is the best.
I do a rough meal plan for the week, not assigning a meal to any particular day. And I might adapt it mid-week, depending on what we feel like eating, or what needs to be used up first. We have very little food waste, and that will usually go into the composter.
Thanks for your blog! I don't comment often, but I read it every day, and now even my husband reads it! I love all your posts, and am a regular Aldi devotee now, thanks to you! Keep up the good work!
Please continue this type of post. I not only find them interesting but also creative and helpful. Thank you!
My cooking world changed when I realized my husband does not care if we eat the same thing five days in a row. That is how I ate when I lived alone, just make or buy a chicken or a pot of soup and eat off it all week, cooking more elaborate meals on the weekend. I don't do it every week but a lot of weeks I make soup, a pot roast, a chicken or a large salmon and we eat off it for all the next lunches and dinners until it is done. I do try to make a bread or dessert item to freshen it up but sometimes I don't even do that. This latest group of four hens that we keep are the most consistent layers I have ever had, even during the very short days of winter when other hens usually stop laying, these girls keep pumping them out. We give and trade them but since we don't see many people right now we still end up with eggs piling up so we do eat a lot of egg dishes right now.
Thank you for this lovely reminder of my wonderful late mother-in-law, who passed away six weeks ago. She raised five children with basic matter-of-fact cooking and always had leftovers to add to a meal to please more tastes and welcome more family members who happened to be visiting.
I teased her, because she would keep decreasing the size of the containers if only some of the food was eaten and the rest put back in the refrigerator, which to me just meant having to wash more containers. She said her mother did it that way, probably because her refrigerator was small.
I'm sorry for your loss. It sounds like she was a great person.
Jumping in to say that my late mother-in-law (GKER) basically taught me how to cook and bake. She had 10 kids and the patience of a saint. Sometimes she would give her creations funny and/or profane names!
Omg my grandmother did that before dementia. I always thought she was the only one that did that. But you are right it is probebly back then smaller fridges. And I am very sorry about your MIL!
Thank you all for your comments! Food is such a big part of family memories.
I would love to see more of these -- so yummy looking and using up All The Stuff, to boot 😉
This post made me REALLY hungry!
Left over bacon? How is that even possible?
One of my favorite and easiest leftover meals is a runny yolk fried egg (or two) over leftover Chinese take out fried or plain rice. It couldn't be easier and never disappoints. Breakfast, lunch or dinner. Any little bits of leftover veggies or meat can be added too.
This was such a timely post! For dinner tonight I used up a bunch of random veg to make a pureed soup: 1/2 head cauliflower, 2 flourettes of broccoli, 1/2 small zucchini, and kale stems leftover from another recipe for which I needed the kale leaves. Onion, garlic, celery, stock & herbs & 2 parm rinds that I had in the freezer.
I always enjoyed your posts on using random stuff from the freezer.
Wow, that soup is an odds-and-ends triumph!
In our house we call this refrigerator soup.
Very good! Yes, please do another post like this. The breads you used looked delicious btw.
Love this round-up of meals made with leftovers, Kristen! All of them frugal AND healthy AND tasty - a happy little trifecta.
One thing I've noticed over the years is that I've gotten better at throwing meals like these together, in part, I think, because I have read a lot of recipes. While I don't feel like every food in a leftover meal has to go perfectly together, reading recipes has helped me to figure out what kinds of things *could* work together (or maybe at the very least, what things are not awesome together).
So when I look in the fridge and see a random smattering of things, I can easily think of two or three different ways to combine them to make a new fresh meal. And, my goodness, it's SO satisfying to use up little bits. I get a little thrill every time we do, much to my husband's amusement. 🙂
I have some canned tomatoes that are nearing their exp date, my thought is to make some soup. The weather is supposed to cool to 40 this weekend and it is going to start raining. I have a soft ish onion and a soft potato to add. Great photos and leftovers
Wow! You had leftover bacon? I don't think we ever have had extra bacon to use up.
Please do continue this practice. It was VERY inspirational.
I find it hard to believe anyone ever has leftover bacon. I do par-fry bacon and keep it ready to go in the freezer., but I don't consider that a leftover
Loved this post for ideas! Keep ‘em coming!
"Leftover bacon"?? Sorry, I do not understand that phrase 😉