Heather Little-White, Contributor

Holiday preparations have come and gone and now you may be a little confused with all the food stashed in your refrigerator or freezer. Using leftovers is an excellent way to get more meals for your money by using your imagination to add new ingredients.

Dressing up leftovers will save you money. In other words, you cook once and eat twice with the right idea. However, food-safety tips should be followed in utilising leftovers to feed more people in the days to come.

Food-safety rules require that leftovers be stored in the refrigerator or freezer at the correct temperatures - below 40 degrees Fahrenheit. Food should be stored in tightly covered containers that are clearly labelled. Foods should be reheated to temperatures above 165 degrees Fahrenheit. The following storage guidelines will help your planning regime.

Food safety aside, the next task is creative meal planning to add an appetising twist to a product of which family members have grown tired. It is the combination of leftovers with new foods that will have family and friends wanting more. It usually takes some thought and planning to get the most out of leftovers. Freeze a few bites for later use on special occasions. There are several combinations that can make a difference to the palate.

Breakfast

Leftover bread can be used to make morning-after French toast topped with a spoonful of chopped pineapple in simple syrup. Diced beef can be used to make a great breakfast skillet with eggs and onions scrambled to perfection.

Vegetable dishes

These are best reused before they become limp, mixed in with white or brown rice and flavoured with your favourite herbs and spices to make the dish twice as nice and with a vegetarian twist.

If you have only a few spoonfuls remaining, it is advisable to freeze it until you have enough for soup, stew or casserole.

The remainder from vegetable platters can be finely chopped with fresh garlic and added to whipped cream cheese to make a veggie dip which can be spread on crackers, bagels or toast. Raw leftover vegetables can be stir-fried.

Meats

Leftover meats can be sliced and sautéed with onions. Meat may be also diced and used in fresh, green salads or a sweet potato salad topped with chopped nuts.

Chicken, ham and beef are excellent accompaniments for thin spaghetti, wide noodles, elbow, spirals, bows or penne pasta combined with gravy, tomato or other sauces and spiced with chili for extra zest.

Sandwiches

Leftover turkey can be combined with broccoli and cream soup and pasta or rice in an easy-to-make casserole.

Grilled cheese turkey sandwiches can be made by broiling turkey topped with cheese and tomato slices and an additional taste from cooked bacon or ham.

Leftover pot roast of beef can be shredded and combined with chopped onions and barbecue sauce served on rolls.

Ham

Your investment into a ham for the season can reap greater rewards in the following ways.

✓ The Jamaican ham-bone soup is a favourite. Add it along with ham cuttings to gungo peas and seasonal white yam.

✓ Ham and Cheddar cheese can be combined with home-made chutney and served on wholewheat bread.

✓ Ham-salad sandwich are made by combining leftover ham with low-fat mayonnaise and herbs, including finely chopped onions and celery.

✓ Ham omelettes are a hearty breakfast treat.

✓ A child's delight is macaroni and cheese with ham and vegetables mixed into the sauce.

Delicious soups

Leftovers can be used to create savoury soups and chicken, beef, vegetables and potatoes tossed in a pot with oregano or thyme, some broth or cream simmered to perfection and puréed for a smooth blend.

Bread that is a little stale can be used to make croutons to serve with soups. For chicken or beef soup, add leftover chicken or beef.

Cornbread or biscuits can be used to add bulk to the meal.

Fruit smoothies

Fruits like apples, ripe banana, pawpaw and pineapple that have started to overripen should be used to make sauces or a nice breakfast smoothie by blending fruit with milk or yoghurt, oats or peanuts.

Heather Little-White, PhD, is a nutrition and lifestyle consultant in the Corporate Area. Send comments to editor@gleanerjm.com or fax 922-6223.