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

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Source: Garden-Robinson, J., Peterson, G., and Sandvik, T. 2008. “Week 4: Planned-over Food Tips, Menus and Recipes” (FN 1386), NDSU Extension Service.