It’s the day after Thanksgiving and if you’re like us you’ve got a ton of cooked, leftover turkey in your fridge. If you’re also like us, over the next day or so you’ll be madly thinking up ways to use it up quickly without having to portion any up to put in the freezer.

Instead of serving your family turkey for the fourth or fifth night in a row, you can incorporate some of the white meat into treats for your dog. It’s easy, healthy and will use up some of the excess! Make sure you use just the white meat …read more

During the summer many people paint, or repaint their house and or walls. If you just did this you may have lots of leftover paints to deal with. The first thing to do is NOT toss paints down the drain in your home or down the sewer drains outside.

Paint poured into your drains or dumped outside will leach into streams, groundwater supplies and soil due to runoff and chemicals. Your kids or animals may find paint dumped outside, mess in it, and get sick. Paint tossed into the trash is no good either because it’ll end up in a landfill …read more

Even though my menu plan for the week said we were supposed to have salmon burgers last night, when I first wrote it down I had forgotten all about St. Patrick’s Day (horrors!) so I shuffled it around and we had the shepherd’s pie instead.

Shepherd’s pie in the US is actually cottage pie since traditional shepherd’s pie usually contains mutton. However, the two are used interchangeably anymore so I go with the more well-known label!
Below is the one I use most often, and I usually make it after a meal the night before that used mashed potatoes (which worked out …read more

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Taking advantage of the current economic crunch, Food Network is rolling out a new show hosted by Semi-Homemade guru Sandra Lee.
Sandra’s Money Saving Meals will premiere May 10 at 12:00 p.m. The inspiration behind the show is Sandra’s “Three A’s:” accessible, aspirational, and affordable food. Not only will she give tips and advice on smart grocery shopping but she’ll also provide “creative” leftover usage.
Bob Tushman, the senior vice president of programing, said in a press release:

I made Robin Miller’s Beef Roast with Root Vegetables for dinner the other night and it turned out really well. I had never used parsnips or celeriac before and was pleasantly surprised at how good they were!
I knew we’d have leftovers with the roast so I also planned for her leftover use-up to make beef empanadas the next night. I’ve always liked Robin’s “shtick” – making one main meal one night and then planning ahead and using the leftovers throughout the rest of the week for quicker meals.
Sadly, the leftovers recipe wasn’t nearly as good as the roast itself was: