- Prepare produce as soon as you get it home. Chopping celery may not seem like a big deal on a Saturday afternoon, but it can feel huge on a Thursday night when you've just put in a ten hour day.
- Embrace soup -- having a soup and bread night once or twice a week has been a great way to use up leftovers. You can use bones and scraps to make broth and leftover meat and vegetables to fill out your soup.
- Don't make more than you need. I used to have a problem with making huge portions of our main meals so no one would feel deprived. The problem was I am the only one who will eat leftovers, and there's only so much I can eat. Now I only make enough for 5-6 servings which makes just enough for seconds or one leftover lunch.
- Compost or get a worm bin. That way if your vegetables do spoil you'll have some place other than the trash to put them.
- Planning meals and shopping with a list keeps me from becoming overly ambitious at the store.
Linked to: Works for me Wednesday, Talent Show Tuesday, Anti-Procrastination Tuesday, Weekend Wander, Hope In Every Season