Holiday food waste is a problem. Be the solution!
During the holidays, millions of pounds of food is wasted in Washington. That’s a lot of resources going in the trash! By making smart choices, you can reduce food waste, save money, and relax a little more during this holiday season.
Make the most of your holiday budget and Use Food Well.
Shop smart this holiday season
Planning and shopping tips to help you use food well during the holidays.
Smart shopping guideTransform your holiday leftovers
Turn leftovers into delicious new dishes and never get bored with our recipes!
Jump to recipesMake leftovers last longer
Learn to store leftover meals and ingredients to save money and time.
Get food storage tipsCreate a detailed shopping list
Start by planning your holiday meals in advance. A detailed shopping list helps you avoid impulse buys and ensures that you only purchase what you need. Include specific quantities to avoid over buying and review your pantry before shopping to prevent buying duplicates.
When planning for the holidays, size does matter
Portion control is key to avoiding food waste. Make sure to plan your servings based on the number of guests you’re expecting. Overestimating leads to leftovers, and while leftovers can be great, they often end up in the trash. Use a serving size calculator or guide to help you estimate the right amount of food.
Stick to your budget
Set a budget for your holiday shopping and stick to it. This helps you focus on purchasing the essentials and prevents unnecessary spending on items that might go to waste. A budget also encourages you to prioritize quality over quantity.
Opt for fresh and local
Whenever possible, choose fresh, local, produce. It not only supports local farmers but also tends to be fresher and lasts longer. Seasonal produce is also often less expensive and better for the environment due to lower transportation emissions.
Leftovers don’t have to be boring
Your extra holiday helpings won’t eat themselves. Keep scrolling for ideas on what to do with your leftovers.
Recalentado: Make leftovers a celebration!
A recalentado is a traditional second feast! This Latin American tradition is another chance to eat with your loved ones while using up leftovers. Some dishes taste even better when reheated the next day.
New recipes for classic leftovers:
Meats
Yield: 6 servings
Ingredients
- 3 cups leftover turkey or ham, shredded or chopped
- 2 cups leftover stuffing
- 1 ½ cups leftover mashed potatoes
- 1 cup leftover gravy (or substitute with chicken or turkey broth)
- 1 cup leftover (optional: replace with fresh of frozen) green beans, peas, or other vegetables
- 1 cup shredded cheese (optional)
- 1/2 cup panko breadcrumbs (optional)
- Salt and pepper to taste
- Cooking spray or butter for greasing the dish
Instructions
- Preheat your oven to 350°F. Grease a 9x13-inch baking dish with cooking spray or butter.
- Spread the leftover stuffing evenly across the bottom of the dish.
- Add the shredded or chopped meat over the stuffing.
- Scatter the vegetables on top of the meat.
- Drizzle the leftover gravy (or broth) over the entire mixture.
- Top with mashed potatoes. Spread the mashed potatoes evenly over the top. If you’re using shredded cheese, sprinkle it over the potatoes. If you’re using panko crumbs, sprinkle it over the shredded cheese.
- Cover the casserole dish with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes until the top is slightly golden and everything is heated through.
- Let it cool for a few minutes before serving. Serve and enjoy!
Yield: 4 servings
Ingredients
- Extra virgin olive oil
- Mayonnaise
- 2 teaspoons apple cider vinegar
- 8 slices of white or country bread
- 2 cups leftover stuffing
- 1 carrot, peeled and sliced into thin matchsticks
- 2 cups red and/or white cabbage, finely shredded
- Turkey breast or ham, sliced
- Cranberry sauce (optional)
- Roasted brussels sprouts, thinly sliced (optional)
Instructions
- Heat a large skillet over medium heat. Spread mayonnaise on both sides of bread slices, about 1 tablespoon per slice. Working in batches, toast until golden, 1-2 minutes per side.
- Increase heat to medium-high. Add 3 tablespoons of oil and stuffing to the skillet. Cook, turning occasionally, until crisp, about 5 minutes.
- Whisk 1 tablespoon of oil with 2 teaspoons of apple cider vinegar. Toss with cabbage and carrot to create the slaw, season with salt and pepper.
- Assemble the sandwich: Spread another layer of mayonnaise on one side of each slice of toasted bread. Top with the slaw, sliced turkey, sliced brussels sprouts (optional), cranberry sauce, and stuffing. Close sandwiches.
Yield: 4 servings
Ingredients
- 2 teaspoons olive oil
- 1 green pepper, diced
- 1/2 white or yellow onion, diced
- 2 cloves garlic, minced
- 8 corn tortillas
- 2 cups leftover turkey or chicken, shredded
- 15 ounces homemade or store-bought enchilada sauce (preferably red or green sauce)
- 1 1/2 cups crumbled fresco or shredded Oaxaca cheese (or Monterey Jack if preferred)
- 1/2 teaspoon cumin (optional, for flavoring the turkey mixture)
- 1/2 teaspoon chili powder (optional, for added depth of flavor to the turkey mixture)
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F. Lightly grease a 9x13-inch baking pan.
- Heat the olive oil in a small pan. Cook the onions and green peppers over medium heat until tender. Stir in the minced garlic and cook for about 1 minute more. Toss the cooked mixture with shredded turkey, cumin, chili powder, salt, and pepper to taste.
- Warm the tortillas briefly in a skillet or microwave.
- Place about 1/2 cup of enchilada sauce in the bottom of the prepared pan. Fill each tortilla with 1/4 cup of the turkey mixture and a little cheese. Roll them tightly and place them seam-side down in the pan.
- Pour the remaining enchilada sauce over the tortillas, ensuring they are fully coated. Sprinkle the top with more cheese.
- Cover the pan with foil and bake for 15 minutes. Remove the foil and bake uncovered for another 5-10 minutes, or until the cheese is bubbly and slightly golden
- Garnish with fresh cilantro, thinly sliced onions, or sour cream.
Potatoes
Yield: 6 servings
Ingredients
- 3 cups chilled leftover mashed potatoes
- 1/2 cup cheese (feta, cheddar, parmesan, or mozzarella), crumbled or shredded
- 1/4 cup all-purpose flour
- 3 scallions, chopped
- 1/4 cup chopped fresh parsley (optional)
- 1 egg, beaten
- Extra virgin olive oil for pan-frying
- Salt and pepper to taste
Instructions
- In a large bowl, combine the chilled mashed potatoes, cheese of your choice, flour, scallions, parsley, and the beaten egg. Season with salt and pepper to taste. Mix everything well until fully combined.
- Using your hands, shape the potato mixture into small patties (about 3 inches wide). If the mixture is too sticky, you can dust your hands with a bit of flour to help shape them.
- Heat a thin layer of olive oil in a large skillet over medium heat. Add the potato cakes to the skillet in batches, being careful not to overcrowd the pan. Cook for 3-4 minutes on each side, until golden brown and crispy.
- Remove the potato cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil. Garnish with extra cheese, chopped scallions, and fresh parsley if desired.
Yield: 6 servings
Ingredients
- 1 1/2 to 2 cups of leftover meat (optional); turkey, ham, chicken, pork, or beef (shredded, chopped, or ground)
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 16-ounce bag frozen mixed vegetables (or leftover vegetables)
- 1 1/2 cups gravy (or broth of your choosing: turkey, vegetable, etc.)
- 3 Tablespoons flour (optional, for thickening)
- Salt and pepper to taste
- 4 cups leftover mashed potatoes
Instructions
- Preheat the oven to 400°F. Meanwhile, heat a large skillet over medium heat. In the skillet, sauté the chopped onion and minced garlic until softened (5-7 minutes). If using meat, add the leftover meat and cook for another 2 minutes, just to heat through.
- Stir in the frozen mixed vegetables (or leftover vegetables if using). Add the gravy (or broth) and stir. If the mixture is too thin, sprinkle up to 3 tablespoons of flour over the top and stir until the gravy thickens. Season with salt and pepper to taste.
- Transfer the meat and vegetable mix to a baking dish (9x9 or similar). Spread the leftover mashed potatoes evenly over the top.
- Bake in the oven for 20-25 minutes until the mashed potatoes are golden and the filling is bubbling. If you want extra browning on the potatoes, broil for the last 2-3 minutes.
Breads
Ingredients
- 4 cups of leftover holiday bread, cut into 1-inch cubes (stale or day-old works best)
- 3 Tablespoons olive oil (or melted butter)
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme or rosemary (or your favorite herbs)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper or foil for easy cleanup.
- Cut your leftover bread into 1-inch cubes. If the bread is very soft, let it sit out for a few hours to dry slightly for crispier croutons.
- In a large bowl, toss the bread cubes with olive oil (or melted butter), garlic powder, thyme (or other herbs), salt, and black pepper.
- Spread the seasoned bread cubes evenly on the prepared baking sheet. Bake for 10-15 minutes, stirring halfway through, until the croutons are golden brown and crispy.
- Once baked, allow the croutons to cool completely. Store them in an airtight container at room temperature for up to a week.
Yield: 4 servings
Ingredients
- 4 slices of leftover bread (preferably stale or day-old)
- 2 large eggs
- 1/2 cup milk (or dairy-free alternative)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 Tablespoon sugar (optional, for sweetness)
- 1 Tablespoon butter (or oil for cooking)
- Pinch of salt
- Optional toppings: maple syrup, powdered sugar, fresh fruit, whipped cream
Instructions
- In a shallow bowl, whisk together the eggs, milk, vanilla extract, cinnamon, sugar (if using), and salt until well combined.
- If the bread is thick or very stale, let it soak in the egg mixture for a minute or so on each side to absorb the liquid. If the bread is softer, a quick dip on each side will do.
- Heat a skillet or griddle over medium heat and melt the butter. Once hot, cook each slice of soaked bread for about 2-3 minutes per side, or until golden brown and cooked through.
- Serve warm with your choice of toppings.
Grains
Yield: 4 servings
Ingredients
- 4 large bell peppers (any color)
- 2 cups leftover cooked grains (rice, quinoa, couscous, or risotto).
- 1 cup cooked protein (optional: ground beef, shredded turkey, or beans for a vegetarian option)
- 1 cup diced tomatoes (fresh or canned)
- 1 cup shredded cheese (cheddar, mozzarella, or a dairy-free option).
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin (optional)
- 1 teaspoon chili powder (optional)
- Salt and pepper, to taste
- Olive oil, for sautéing
Instructions
- Preheat oven to 375°F.
- Cut the tops off the bell peppers and remove the seeds and ribs. Set aside.
- Heat olive oil in a skillet over medium heat. Sauté onions until soft, then add garlic and cook for another minute. Stir in the cooked protein (or beans), diced tomatoes, leftover grains, and spices. Cook for a few minutes to allow flavors to blend.
- Spoon the grain mixture into each bell pepper, pressing it down lightly to pack the peppers. Top with shredded cheese.
- Place the stuffed peppers in a baking dish, cover with foil, and bake for 25-30 minutes. Remove the foil and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbles.
- Garnish and serve fresh.
Yield: 4-6 servings
Ingredients
- 2 cups leftover cooked rice
- 6 cups water or broth (you can use any kind of broth! Even turkey broth from leftover bones, or vegetable broth from leftover veggies.)
- 1-inch piece of fresh ginger, peeled and sliced
- 1-2 garlic cloves, crushed
- Salt, to taste
- Optional toppings: leftover shredded chicken or turkey, green onions, soy sauce, sesame oil, eggs, or green onions.
Instructions
- In a large pot, combine leftover rice, water or broth, ginger, and garlic. Bring to a boil, then reduce the heat to low. Simmer uncovered for about 45-60 minutes, stirring occasionally until the rice breaks down and the mixture reaches a porridge-like consistency. Add more water or broth if needed.
- Remove the ginger slices and garlic cloves, season the porridge with salt or soy sauce to taste.
- Ladle the porridge into bowls and top with your choice of shredded chicken or turkey, green onions, soy sauce, sesame oil, chili oil, eggs, or other toppings.
Spice it up: More recipes from around the world
Yield: 6 servings
Ingredients
- 1 cup plain Greek yogurt
- 2 teaspoons lemon juice
- Salt, to taste
- 2 Tablespoons unsalted butter
- 1 Tablespoon vegetable oil
- 4 cups shredded leftover turkey
- 1 Tablespoon shawarma or Middle Eastern spice blend
- 1 small red onion, thinly sliced
- 1 cup shredded carrots
- 1 cup sliced cucumbers
- 1 Tablespoon red wine vinegar
- 1 cup fresh herbs (parsley or dill)
- 6 pita breads, warmed
Instructions
- In a small bowl, mix yogurt with lemon juice and a pinch of salt. Set aside.
- Heat the butter and oil in a skillet over medium heat. Add the spice blend and cook for 30 seconds until fragrant. Add the shredded turkey and toss to coat evenly. Cook for 3-4 minutes until the turkey is warmed through and coated with the spices.
- In a large bowl, combine the onion, carrots, cucumbers, and vinegar. Toss gently to combine. Add fresh herbs and season with salt to taste.
- Cut off the top inch of pita and stuff it back inside. Spread a little yogurt sauce inside each pita, then fill with the turkey and vegetable mixture.
- Serve the stuffed pitas with extra yogurt and any sauce you desire.
Yield: 4 servings (2 tacos per person)
Ingredients
- 2 cups leftover shredded or chopped protein (turkey, ham, chicken, pork, or beef).
- 1 Tablespoon olive oil
- Salt and pepper to taste
- Chicken/steak seasoning of choice
- Salt and pepper to taste
- 8 small corn or flour tortillas
- 1/2 onion, diced
- Fresh cilantro, chopped
- Lime wedges, for serving
- Optional toppings: shredded lettuce, diced tomatoes, shredded cheese, salsa (bought or homemade), sour cream, pickled onions, or guacamole.
Instructions
- In a skillet over medium heat, heat the olive oil. Add the leftover protein to the skillet. Stir in your favorite steak or chicken seasoning. Cook for about 5 minutes, stirring occasionally, until the meat is warmed through.
- While the protein heats, warm your tortillas. Heat them in a dry pan/skillet for about 30 seconds on each side or microwave them wrapped in a damp paper towel or microwave-safe kitchen towel for about 20-30 seconds.
- Divide the seasoned protein evenly between the tortillas. Top with your choice of toppings.
- Serve immediately with lime wedges on the side for an extra burst of flavor.
Yield: 4 servings
Ingredients
- 2 cups leftover cooked rice
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 can (14-ounces) diced tomatoes
- 1 teaspoon curry powder
- 1 teaspoon thyme
- 1 cup leftover shredded turkey or ham
- 1 bouillon cube
- Oil for cooking
Instructions
- Heat oil in a pot, sauté onions, garlic, and red bell pepper until soft.
- Add the diced tomatoes, curry powder, thyme, and bouillon cube. Simmer for 10 minutes.
- Stir in the leftover rice and shredded meat, and cook until heated through and well combined, about 5 minutes.
- Serve hot, garnished with fresh herbs if desired.
Yield: 4-6 servings
Ingredients
- 2 cups leftover shredded or chopped turkey, chicken, or pork
- 2 Tablespoons vegetable oil
- 1 medium onion, thinly sliced or diced
- 1 medium carrot, cut into 2”-long matchsticks
- 2 celery stalks, thinly sliced
- 4 garlic cloves, thinly sliced
- 2 Tablespoons fish sauce
- 2 Tablespoons soy sauce
- 2 teaspoons sugar
- 1/4 teaspoon ground pepper
- 3-4 ounces rice vermicelli noodles
- 1 1/2 cups fresh snow peas or green beans
- 1 cup thinly sliced cabbage
Instructions
- Heat 2 Tablespoons vegetable oil over medium-high heat in a large pot. Add the sliced onion and carrot, stirring occasionally, until slightly softened (about 2 minutes). Add the sliced celery and garlic, and cook for another 2 minutes, stirring occasionally until fragrant.
- Stir in the fish sauce, soy sauce, sugar, and ground pepper. Add 4 cups of water and bring to a boil. Cook for 8-12 minutes.
- Add the rice vermicelli noodles and cook for 2-3 minutes, tossing often until the noodles are tender.
- Remove the pot from heat. Stir in the shredded turkey or chicken, snow peas, and cabbage. The residual heat will warm the meat and slightly soften the veggies.
- Divide among bowls and serve immediately.
Refrigeration
- Add a layer of oil or butter to foods like mashed potatoes and stuffing. This helps preserve texture and taste.
- Keep items like meats, dairy, and cooked vegetables separate from sauces and gravies. Mixing them can change their flavors and textures.
- For extended freshness, put your leftovers into the fridge within 2 hours.
- Use well-fitting lids on reusable containers to make the most of your fridge space.
Freezing
- Store soups and sauces in freezer bags.
- Wrap food tightly and remove as much air as possible to reduce freezer burn.
- Place leftover stock or broths in ice cube trays, then freeze them. You can use the cubes later to flavor dishes or soups.
- Keep your freezer 40-80% full.
- Letting meat defrost, then re-freezing makes it tough.
- Freeze items on a baking sheet, so they chill faster. When freezing chopped foods (like fruits or veggies), shaped foods (like burger patties or cookie dough balls), and cooked grains, arrange in a single layer on a parchment-lined sheet pan for about 2 hours. Then put them in an airtight container.
Pantry
- Fruits and vegetables kept next to onions spoil faster. Store onions away from other produce.
- Move open packages of flour, pasta, sugar, rice, and cereals into airtight containers. This keeps them fresh and prevents pantry pests. Re-use pasta sauce jars and other glass containers to store dry goods.
Labeling
- Use painters' tape, sticky notes, or mailing stickers to label your food and stay organized. Keep your preferred labeling tools close to the fridge and freezer.