Re-Packaging

when I make spaghetti. The remaining two-thirds gets seasoned with taco seasoning. While a small portion gets set aside for taco salad, the rest we east in taco shells.

We enjoy garlic bread with our spaghetti, ravioli, or mostaccoli, but I noticed that we typically have a few pieces left when I cook a large loaf of garlic bread. So I started re-packaging it. Now, when I buy a large loaf of garlic bread, I cut off a quarter of it and freeze it in a freezer bag. I do this every time I buy garlic bread and when I have three cut-off chunks, I know I have enough for a meal. By re-packaging the garlic bread, I avoid waste and get an extra side dish for every three loaves I buy.

I use cream of mushroom soup a lot in cooking, but I rarely need a whole can. By planning ahead, I can use half the can in green bean casserole and re-package the other half in the refrigerator to use another night to simmer beef or chicken in it.

My daughters love tomato soup with grilled cheese sandwiches, but they typically eat more grilled cheese than soup. I split half a can of tomato soup between the tow of them for lunch then add the other half of the soup to goulash for dinner.

As a side note, I also re-package snack food as soon as I get home from the grocery store and before my family has a chance to eat them all. I open all the bags of chips, pretzels, crackers and cookies and re-package handfuls of them into sandwich bags for lunches. With two daughters and a husband all packing their lunches, I try to keep an abundance of lunch snacks ready. I keep a half-bushel basket on top of the fridge that is designated for lunch foods. The whole family knows that this basket is off limits of snacking and is only to be used for packing lunches. (My husband is the only one who ever violates this rule!) By re-packaging snack items into single-serving sizes, I'm guaranteed to have enough lunch snacks stashed away.

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