When you make more food than you plan on eating now, you’re setting yourself up for leftovers. But they don’t have to be boring. When you make beans, cook 3 times what you need and freeze what you don’t use. Use them within 3 months. Rice and grains can also be frozen for up to 2 months. Most soups will last 1-2 months in the freezer, depending on how much fat you use. The more fat you use, the sooner you should eat it.
Consider reusing leftovers in a soup. You can puree the ingredients together or add vegetable stock to create the texture you want.
You can use that same puree as a gravy over rice or pasta. Serve with a different side of vegetables or salad.
You can put leftovers in a casserole. Top with chopped nuts or breadcrumbs and put in an oven-safe dish with a lid. Put it in the fridge until you’re ready to eat. Most casseroles cook well at 325 to 375 degrees for 30-50 minutes.
Another leftovers option is to create a quiche or egg dish. Chop the leftovers into smaller pieces or puree them. In a 6-cup mixing bowl, beat 5 eggs. Add ½ cup to 1 cup milk, soymilk or other milk substitute. Add the leftovers. Pour these ingredients into an 8-inch piecrust, leaving about ¼-inch room at the top of the crust for the quiche to expand. Bake in a 350-degree over for 30-50 minutes. Cooking time will depend on the ingredients.