Now Serving: Planned-over Food

1. Planned-over Food Tips Created by: Stacy Wang RD, LRD Extension Associate Now Serving: Tasty, Healthful Meals on a Budget

2. Planned-overs Turn extra food ("leftovers”) into planned-over meals.

3. 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

4. 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.

5. 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.

6. To Freeze: Freeze in recipe-sized portions Label and date the container

7. Use planned-overs within 3 to 4 days. Planned-overs must be reheated to 165 degrees Fahrenheit. Reminder

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