Avoiding Food Waste

I don't know about you, but I am a little apprehensive about recent reports that food prices will continue to rise in the next year.  I have a certain amount of money budgeted for food every month and I am sure many of you do too. So, I am not really thrilled about having to stretch my budget even more.   I do try very hard not to waste food and use up what I buy, but unfortunately most weeks I do end up throwing a little rotten food in the compost pile.  So, my new goal is to try and use up all of the leftovers in my fridge before they go bad!

My kids love the macaroni and cheese recipe from the Wildwood website recipe section.  This recipe calls for cottage cheese, which is something I don't use very often, and I always have about a cup leftover after I make the recipe.  My family doesn't like to eat cottage cheese by itself, so I am always looking for ways to use it up.  I went looking for a recipe this week to finish off the cottage cheese sitting in my fridge and I found a great one!  My family loved this recipe.  I love the fact that it contains nutrient-rich brown rice and is quick and easy to make!  This is also a great way to get some  whole grains in your childrens' diets so that they can "make half of their grains whole".  

Note: The cheapest place I have found to buy brown rice is in the bulk bins at Sunflower Market. 

Cheesy Brown Rice Casserole (adapted from Potpourri magazine)
2 1/2 cups cooked brown rice
4 green onions, chopped
1 cup lowfat cottage cheese
1/2 teaspoon dillweed

1/4 cup freshly grated Parmesan cheese
1/2 cup skim milk
1/2 teaspoon Dijon mustard

Combine all ingredients in a bowl.  Stir gently until well mixed.  Pour into a 2 quart casserole dish sprayed with nonstick cooking spray.  Bake at 350 degrees for 15-20 minutes or until hot and bubbly.

Crediting information: Makes 10 servings.  Each serving creditable for 1 bread/bread alternate at any meal or snack for 1-5 year old children. 


How do you use up leftovers?