We all have that dilemma during some point of the week, where you stare into your fridge and cupboards aimlessly wondering what to cook for dinner. More often than not, there will be a few containers of left-over dinners in the fridge or freezer and we look straight past them and end up throwing it away on rubbish day or if you do eat it, it is just a case of reheating and eating the same old boring meal again for dinner –But why limit your options?

Instead, you can transform one dinner’s leftovers into a completely new and exciting meal for either breakfast, lunch or another dinner! Before the creative juices get flowing, it is also important to know a few food safety tips when it comes to handling your left overs to ensure not only a new and exciting meal but a safe meal as well. Follow these guidelines in your kitchen:

Storing and cooling down left-overs

• Remove left over’s from the hot pot, pan or baking tray and place them in a shallow container to cool down at room temperature for no more than 2 hours.
• Allow food to cool down sufficiently before putting it into the fridge to avoid a hot meal from increasing the fridge temperature, which will put other foods in the fridge at risk of bacteria growth.
• Ensure that your fridge temperature is set correctly at 4°C.
• Alternatively you can freeze your left-overs. The same storage and cooling process will apply before placing it in the freezer.

Reusing and reheating your left-overs

• Make sure that left overs are used within 2 days if it has been kept in the fridge. Do not rely on the smell of food to indicate whether it has been contaminated as not all bacteria effect the odour of food.
• When defrosting meals, it is best done by placing the container of food in the fridge to defrost for the day. If the meal is defrosted at room temperature, it will increase and encourage the growth of bacteria in it, which can be harmful to your body if eaten.
• Reheat left overs only once.
• Left overs should be reheated thoroughly, whether you are reheating it in the microwave or incorporating it in another meal. Stir frequently to help distribute the heat evenly and reach a temperature of at least 65°C. It is best to keep a household thermometer to measure the temperature of your food accurately.
• If you are keeping your left overs for a salad or wrap, such as cooked chicken, then ensure that this is kept in the fridge and not at room temperature, until it is ready to serve.

Now that you are ‘food safety aware’ let’s begin to recreate your left over meals!

1. Spaghetti bolognaise can be transformed into a frittata which is a fried Spanish omelette. All you need to do is beat a few eggs, enough to cover the amount of spaghetti bolognaise and mix it together. Pour the mixture into a non-stick or greased frying pan and let it brown before flipping it over to brown on the side. Slice it into wedges and serve with a fresh green garden salad.
2. Stews and curries can be converted into a tasty pie or pastry bake by lining a glass or porcelain oven-proof dish with a savoury pastry of your choice. If the stew or curry gravy is not thick enough then quickly thicken it with some corn flour on the stove top and you can also add in some frozen mixed vegetables to make the filling go further and add nutritious value to the meal. Pour the heated stew or curry into the lined pastry dish and cover this with another blanket of pastry and prick a few holes in it with a fork and bake at around 180°C until the pastry is golden brown.
3. Roast chicken or left over braai meat can be used in wraps, crepes or pita pockets with an assortment of fillings such caramelised onion, cottage cheese, fresh baby spinach or rocket. There is no limit in creativity when it comes to this quick and delicious summer perfect meal.
4. Steamed or roasted veg can be tossed with some coriander leaves into a couscous or lentil salad that can either be served hot or cold. Another yummy option is to stuff potato skins with the vegetables and some feta or goats cheese, with a sprinkling of bread crumbs that is baked to create a crispy topping.
5. Mince (savoury or bolognaise) from a dinner can be converted into a Sunday breakfast such as Spanish style baked eggs. All that you need to do is put the heated mince into an oven-proof casserole dish, make a few shallow wells and crack an egg into each one. Bake this in the oven at 180°C - 200°C until the eggs are cooked to your taste. You can also add diced mushrooms, grated carrot or sliced peppers to the mince and cook this through beforehand, to add other flavours and extend the meal if there is only a small amount of mince left over.
6. Left over sausage meat can be finely chopped and mixed with bread crumbs and fresh or dried herbs. Spoon the stuffing mixture into hollowed out peppers topped with a little grated cheddar cheese and roasted on a baking tray until the peppers are cooked.
7. Virtually any left overs could be used in a quiche which can be served chilled or warm. This is a quick and easy meal that is fulling and can always have different flavours, depending on what you include in the filling. Scramble some eggs and add a dash of milk and mix in your left overs (any meat and/or veg) that have been chopped into small pieces. If you have any left-over cheese or white sauce then add this too, as it will create a creamy texture. Pour this mixture into a short-crust pastry line pie or casserole dish and bake at 200°C, until the centre is firm and the top is golden brown.