Use Leftover Vegetables

Do you ever have just a few leftover vegetable at the end of the meal that you don't feel are worth saving, but you hate to toss them? I have found a way to save and reuse these tiny portions that will make another meal later on. I have a container in my freezer that I toss all of these veggies into. When the container is full it is time to make either soup or stew. What an easy way to never have to toss out those leftovers ever again as well as save money on another meal! This works well for fruit too. You can save leftovers and make smoothies.

This summer I have had an over abundance of veggies given to me or grown in my own garden. One way that I love to use some of these is a salad. I know your thinking, "I am so tired of lettuce salads." I am in the same boat. My husband and I love to make this easy summer salad and keep it in the fridge. It is really good as a side to almost any meal, and there is no lettuce.

Cool Tomato Cucumber Salad

4 large, ripe tomatoes, chopped
1 large cucumber, chopped (I have substituted zucchini with success)
1 cup chopped, red onion
1 cup chopped bell pepper
1/3 cup minced basil or parsley
1/3 cup apple cider vinegar
1 Tablespoon olive oil
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sugar

1.)Mix the veggies together in a bowl and set aside.
2.) Mix the vinegar, oil, garlic, and spices together.
3.) Add the dressing to the veggies and mix well.
4.) Chill for at least one hour.

This recipe is great because you can grow all the veggies that go into it and the dressing is made of staple pantry items. I also love the fact that it is all natural and cheap.

How do you reuse your leftovers?