Mac & Cheese Bake

*Leftover Mac & Cheese will stay good in the freezer for 2 months


4 Tbs. unsalted butter, plus more to grease the baking dish

Herbs such as rosemary, basil, and oregano (Optional)


Stale or leftover bread

Leftover Mac & Cheese

Equipment: 9- by 13-inch baking dish, flat-edged wooden spoon or heat-safe rubber spatula, blender



Preheat the oven to 350°F. Lightly butter a 9- by 13-inch baking dish. Cut bread into 1-inch cubes and Place bread cubes in blender with herbs and salt. Replace lid and pulse blender on low until coarse crumbs form. Pour the macaroni and cheese into the prepared baking dish and top with the bread crumb mixture. Bake until light golden brown and bubbling, about 30 minutes. Serve hot.

Leftover Fried Rice Pudding


2 cups fried rice

2 cups whole milk

3 tablespoons sugar

I teaspoon sugar

⅛ teaspoon salt

1 teaspoon vanilla extract



Heat milk, rice, sugar and salt in (uncovered) medium saucepan up to 20 minutes, stirring occasionally, until visibly thicker . Separate vegetables as they float to the top, add them to compost. Remove from heat once thickened. Mix in vanilla extract. Optional: serve with cinnamon and whipped cream.


Fried Breakfast Noodles


1-2 cups of plain leftover, cooled pasta

1 ½ tablespoons of butter

2 eggs

Cheese to taste

Salt & pepper



Place butter into small frying pan and melt over low heat. Add pasta and cook until edges are browned and crispy, stirring occasionally. Break eggs into the pan and stir until cooked through. Add cheese, salt and pepper to taste.

Apple Peel and Core Tea


Apple peels/cores

3-4 C Water

1/2 tsp. Cinnamon (or 1 cinnamon stick)

1 Tbs. Honey

1 Tbs. Lemon juice



Place apple peels in a sauce pan. Cover with water, lemon juice and cinnamon. Bring contents to a boil for 10-15 minutes until liquid is colorful. Strain out the apple peels using a colander positioned over a large bowl, then add in the honey and excess cinnamon to taste.