Food Items on Their Last Leg

Hello, everyone! How was your weekend?

I didn’t snap any weekend pictures but mine was pretty great. It ended last night with a dinner date with my parents, followed by The Real Housewives of Atlanta, Revenge, and Army Wives. I mean what a line up. Sunday night television has got it goin’ on.

I really hate wasting food. It makes me feel like a terrible person. So, I wanted to write a post based using up some food items that I always have excess of.


When I was in college, finishing a loaf of bread on my own before it went bad was a challenge for me. I would freeze it, but then it would somehow end up shoved in the back of the fridge behind ice cream and vodka ;) . I would totally forget about it before I found it with freezer burn and such. Here are a couple of great ways to use up extra bread:

- Croutons: Cube up any type of bread and toss it in a little olive oil, along with your favorite herbs/spices. Bake in a 400 degree oven for 15 minutes, or until croutons are crisp and golden. Croutons are great to have to throw into salads and jazz things up.

- Bread crumbs: To make fresh bread crumbs, simply tear up the bread and throw it in the food processor. Give it a whirl and tada, bread crumbs! For dry bread crumbs, you can then place the fresh bread crumbs in a 300 degree oven until the moisture is released, stirring them occasionally.



- Hard boiled eggs: Again, at college I would often find myself with a surplus of eggs some weeks; especially if my roommate and I both purchased eggs. Making a big batch of hard boiled eggs is great to have for a quick, protein filled snack or even to make egg salad.

- Frittatas: It takes a great amount of eggs to make a fluffy frittata. Frittatas are a great base to add all of your leftovers to!


- Freeze ‘em and add them to a smoothie or make some banana soft serve in a Vitamix or a food processor.

- Banana Oatmeal Muffins 

- Banana Walnut Bread


We’ve all come across some vegetables/fruit in our crisper drawer and said, “Oh crap, I totally forgot I bought that.”

- Juice them!

- Add to smoothies.

- Roast a big random batch to have as a side dish or add to salads throughout the week.


I always have yogurt on hand. It’s a go-to snack for me. I love to add nuts to really make it a filling snack. For some reason, I find myself using up the individual yogurt size containers rather than the big tubs. I tend to forget about them and they get pushed to the back of the fridge.

- Use to replace a fat (such as oil) in baked goods.

- Add to smoothies and freeze for a nutritious, frozen treat!


The weather is less than stellar today. We may be getting 1-3 inches of snow turning to rain on this good ol’ island. Joy. I am going to walk Gunner before anything starts falling from the sky and then run some errands and get started on some school work. I am working at the gym for the first time later this evening. I’m excited!

Quesion: What are your tips for using up perishable food items?

Have a lovely day :)


  1. I am glad to hear that I was not the only person who stored their liquor in the freezer in college! ;)

  2. I usually freeze my overripe bananas for smoothies–or make banana “cookies.” :)

  3. I always freeze my bananas too! How do you eat your yogurt frozen? When I freeze it, it’s so hard so maybe I need to let it sit out for a bit. I also like to make tortilla chips out of extra tortillas. I’m big into using up all of my groceries!

    • Yeah, I let it sit out a bit and try to mash it up to a smoother consistency. I also toast up pitas to make pita chips, similar to what you said about the tortillas. Love doing that!

  4. I always make banana bread with brown bananas :)

  5. I am uber picky about my bananas so as soon as I see some brown speckles I freeze them for banana oatmeal!! Browner = sweeter oats haha

  6. Rolls, made from wheat flour and yeast, are another popular and traditional bread, eaten with the dinner meal. Sourdough biscuits are traditional “cowboy food” in the West . The San Francisco Bay Area is known for its crusty sourdough . Spoon bread, also called batter bread or egg bread, is made of cornmeal with or without added rice and hominy, and is mixed with milk, eggs, shortening and leavening to such a consistency that it must be served from the baking dish with a spoon. This is popular chiefly in the South.

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