now serving: planned-over food
DESCRIPTION
TRANSCRIPT
Planned-over Food Tips
Created by: Stacy Wang RD, LRD Extension
Associate
Now Serving:
Tasty, Healthful
Meals on a
Budget
Planned-
oversTurn extra
food ("leftovers”)
into planned-
over meals.
Planned-over Ideas
Spaghetti
sauce:
-Lasagna
-Homemade
pizza
Roast
chicken:
-Chicken salad
sandwich
-Chicken fajitas
-Chicken noodle
soup
Roast beef:-Beef stew-Stir-fry-Shredded beef sandwich
Baked ham:-Potato soup-Pasta salad-Ham salad sandwich
Large
amounts of
planned-over
perishable
food should
be cooled
promptly to
reduce the
risk of
foodborne
illness.
Perishable foods should
not spend more than 2
hours at room temperature.
Storing
Planned-overs
Divide large amounts of planned-overs into small,
shallow containers for quick cooling.
Thick foods,
such as stew,
should be no
more than 2
inches deep in
a shallow
container.
To Freeze:
Freeze in recipe-sized
portions
Label and date the container
Use
planned-
overs
within 3
to 4 days.
Planned-overs must be reheated
to 165 degrees
Fahrenheit.
Remind
er
Visit the NDSU
Extension
website:
Contact your local
Extension office
To Learn
More:
http://www.ag.ndsu.edu/ndsuag/food-nutrition
www.ndsu.edu/eatsmart
Find us on
Source: Garden-Robinson, J., Peterson, G., and Sandvik, T. 2008. “Week 4: Planned-over Food Tips, Menus and Recipes” (FN 1386), NDSU Extension Service.