13 Creative Holiday Leftover Recipes That Reduce Waste

You could feed an army with holiday leftovers, but you don’t have to—just rethink what’s on your plate. Toss turkey into enchiladas, mash into croquettes, or swap casseroles for spring rolls to save time and cut waste. These 13 recipes give practical, step-by-step ideas for turning bits of stuffing, potatoes, and cranberries into new meals. Keep simple tools and a few pantry staples handy and you’ll finish the week with tasty, low-effort dinners.

Turkey and Stuffing Stuffed Peppers

Turkey and Stuffing Stuffed Peppers — holiday flavors packed into a hand-held comfort.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 2 cups cooked turkey, chopped
• 2 cups leftover stuffing, crumbled
• 1/2 cup leftover gravy (or 1/2 cup chicken broth)
• 1/2 cup shredded cheese (cheddar, mozzarella, or your favorite)
• 1/4 cup chopped onion (optional)
• 1 clove garlic, minced (optional)
• 1 tablespoon butter or olive oil
• 1 teaspoon dried thyme or poultry seasoning
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish (optional)

How to Make:

1. Preheat your oven to 375°F (190°C).
2. Warm a skillet over medium heat and add butter or oil; sauté onion and garlic until softened, about 3 minutes.
3. In a bowl, mix chopped turkey, crumbled stuffing, sautéed onion/garlic, gravy (or broth), dried thyme, and half the cheese. Season with salt and pepper.
4. Stuff each bell pepper tightly with the turkey-and-stuffing mixture, pressing down so they’re nicely packed.
5. Place stuffed peppers upright in a baking dish; sprinkle remaining cheese on top of each pepper.
6. Add a splash of water to the bottom of the dish (about 1/4 cup) to keep peppers moist, then cover loosely with foil.
7. Bake for 25 minutes, remove foil, and bake another 10–12 minutes until peppers are tender and cheese is bubbly and golden.
8. Let rest 5 minutes, then garnish with chopped parsley and serve warm.

Enjoy a festive, cozy bite that turns leftovers into something fresh and delicious!

Cranberry BBQ Meatballs

Sweet-tart Cranberry BBQ Meatballs — a zippy, leftover-savvy twist that turns holiday cranberry sauce into sticky, crowd-pleasing bites.

Ingredients:

• 1 lb (450 g) cooked meatballs (homemade or frozen, thawed)
• 1 cup cranberry sauce (whole-berry or smooth)
• 1/2 cup ketchup
• 1/4 cup brown sugar (light or dark), packed
• 2 tbsp apple cider vinegar (or red wine vinegar)
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard (optional)
• 1/2 tsp smoked paprika (or regular paprika)
• 1/4 tsp ground black pepper
• 1 tbsp olive oil or butter (if browning meatballs)
• Chopped fresh parsley or sliced green onions for garnish (optional)
• Sesame seeds for garnish (optional)
• Hot sauce to taste (optional, if you like heat)

How to Make:

1. If your meatballs are cold, heat oil or butter in a large skillet over medium heat and brown meatballs briefly to warm through and add a little crust, about 4–5 minutes.
2. If using preheated or fully cooked meatballs, you can skip browning.
3. In a bowl, whisk together cranberry sauce, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon, smoked paprika, black pepper, and hot sauce if using until smooth.
4. Pour the sauce into the skillet with the meatballs (or add meatballs to a slow cooker and pour sauce over them).
5. Simmer on medium-low heat, stirring occasionally, until sauce is glossy and thickened and meatballs are heated through, about 10–12 minutes on the stovetop (3–4 hours on low in a slow cooker).
6. Taste and adjust seasoning — add a splash more vinegar for brightness or a pinch more sugar if you want it sweeter.
7. Transfer to a serving platter and sprinkle with chopped parsley, green onions, and sesame seeds if desired.

Serve warm with toothpicks, over rice, or alongside rolls — these sticky-sweet meatballs will disappear fast!

Mashed Potato Croquettes

Crispy Mashed Potato Croquettes — golden, crunchy bites made from leftover mashed potatoes.

Ingredients:

• 2 cups leftover mashed potatoes
• 1/2 cup shredded cheddar cheese (optional)
• 1 egg, beaten
• 2 tablespoons chopped fresh chives or parsley
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste
• 1/2 cup all-purpose flour
• 1 cup breadcrumbs (panko for extra crunch)
• Oil for frying (vegetable or canola) or cooking spray for baking

How to Make:

1. In a bowl, mix mashed potatoes, cheddar, chives, garlic powder, and salt and pepper until well combined.
2. Stir in the beaten egg to bind the mixture.
3. Scoop about 2 tablespoons of the mixture and shape into small logs or balls; repeat until all mixture is used.
4. Place flour in one shallow dish, beaten egg or a little milk in a second dish, and breadcrumbs in a third dish.
5. Dredge each croquette in flour, dip in egg, then coat thoroughly with breadcrumbs.
6. For frying: heat about 1/2 inch of oil in a skillet over medium heat and fry croquettes 2–3 minutes per side until golden brown; drain on paper towels.
7. For baking: preheat oven to 400°F (200°C), place croquettes on a lined baking sheet, lightly spray with oil, and bake 15–20 minutes, turning once, until golden and crisp.
8. Serve warm with ketchup, aioli, or your favorite sauce.

Enjoy these crispy, comforting croquettes — perfect for using up leftovers and winning snack-time applause!

Thanksgiving Breakfast Hash With Runny Eggs

Thanksgiving Breakfast Hash With Runny Eggs — transform holiday leftovers into a cozy morning feast.

Ingredients:

• 2 cups chopped roasted turkey (or chicken), bite-sized
• 2 cups diced roasted potatoes or stuffing, roughly chopped
• 1 cup diced leftover Brussels sprouts or green beans (optional)
• 1/2 cup leftover cranberry sauce, chopped or whole (optional)
• 1 small onion, finely chopped
• 1/2 red bell pepper, diced (optional for color)
• 2–3 tbsp butter or oil
• 1 tsp fresh thyme or 1/2 tsp dried thyme
• Salt and black pepper, to taste
• 4 large eggs
• 1–2 tbsp olive oil or butter for frying eggs
• Chopped parsley or chives, for garnish
• Hot sauce or ketchup (optional)

How to Make:

1. Heat a large skillet over medium heat and add 2–3 tablespoons of butter or oil.
2. Sauté the chopped onion (and bell pepper, if using) until softened, about 3–4 minutes.
3. Add the chopped roasted potatoes or stuffing and spread into an even layer; let brown undisturbed 3–4 minutes to get a crisp edge.
4. Stir in the chopped turkey and Brussels sprouts (or green beans), season with thyme, salt, and pepper, and cook another 3–4 minutes until everything is heated through and a little caramelized.
5. If you like a sweet-savory contrast, stir in the cranberry sauce now, warming it briefly so it melds with the hash.
6. Make four small wells in the hash, one for each egg.
7. In a separate small pan, heat 1–2 tablespoons oil or butter over medium-low heat and gently fry or baste the eggs sunny-side up so the whites set but the yolks stay runny (about 3–4 minutes); or crack the eggs directly into the wells and cover the skillet for the same effect.
8. Remove from heat when eggs are set to your liking; taste and adjust seasoning.
9. Sprinkle chopped parsley or chives on top and serve with hot sauce or ketchup if you like.

Enjoy your cozy, colorful Thanksgiving breakfast hash — the best way to love leftovers all over again.

Green Bean Casserole Spring Rolls

Crispy green bean casserole rolled into handheld spring rolls — all the comfort of the holidays in a crunchy, fun bite.

Ingredients:

• 2 cups cooked green beans, roughly chopped (from leftover casserole or freshly cooked)
• 1 cup leftover creamy mushroom sauce (or canned cream of mushroom mixed with a little milk)
• 1 cup shredded cooked turkey or ham (optional)
• 1 cup French fried onions, plus extra for serving
• 1/2 cup shredded cheddar or mozzarella (optional)
• 1 tablespoon soy sauce (optional, for a savory boost)
• 1/4 teaspoon black pepper
• 8–10 spring roll wrappers (rice paper or wheat spring roll wrappers)
• 2–3 tablespoons vegetable oil for brushing/frying
• Dipping sauce: soy sauce, sweet chili, or leftover gravy for serving

How to Make:

1. If using canned mushroom soup, mix it with a splash of milk to reach a thick, creamy sauce consistency.
2. In a bowl combine chopped green beans, creamy mushroom sauce, shredded meat (if using), 1 cup fried onions, cheese (if using), soy sauce, and pepper. Stir until evenly combined.
3. Lay one spring roll wrapper flat. If using rice paper, soak briefly in warm water until pliable; if using wheat wrappers, keep them damp with a lightly wet towel.
4. Spoon about 2–3 tablespoons of the mixture near the bottom third of the wrapper.
5. Fold the bottom up over the filling, fold both sides in, then roll tightly to enclose. Seal the edge with a little water.
6. Repeat with remaining filling and wrappers.
7. To cook: brush each roll lightly with vegetable oil and bake at 400°F (200°C) for 12–15 minutes, turning once, until golden and crisp; or shallow-fry in 1/4 inch oil over medium heat 2–3 minutes per side until golden.
8. Drain briefly on paper towels if fried and let rest 1–2 minutes.
9. Serve hot with extra French fried onions on top and your choice of dipping sauce on the side.

Enjoy a crunchy, cozy twist on holiday leftovers — perfect for snacking, parties, or a tasty solo pick-me-up!

Leftover Turkey Pot Pie

A cozy, savory way to turn turkey leftovers into a flaky, comforting meal.

Ingredients:

• 2 tablespoons butter
• 1 small onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1/3 cup all-purpose flour
• 1 1/2 cups turkey or chicken broth
• 1/2 cup milk or cream
• 2 cups cooked leftover turkey, shredded or chopped
• 1 cup frozen peas (optional)
• 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• 1 sheet refrigerated pie crust or 1 top crust from a double-crust pastry (enough to cover a 9-inch pie or 4 small ramekins)
• 1 egg beaten with 1 tablespoon water (for egg wash, optional)

How to Make:

1. Preheat oven to 400°F (200°C).
2. Melt butter in a skillet over medium heat.
3. Add onion, carrots, and celery; cook until softened, about 5–7 minutes.
4. Stir in garlic and cook 30 seconds more.
5. Sprinkle flour over vegetables and stir to coat; cook 1–2 minutes to remove raw flour taste.
6. Gradually whisk in broth, then milk, until sauce is smooth and thickened.
7. Add turkey, peas (if using), and thyme; season with salt and pepper. Heat through.
8. Spoon filling into a 9-inch pie dish or into individual ramekins.
9. Cover with pie crust, trim and crimp edges, and cut a few vents in the top; brush with egg wash if using.
10. Bake 20–25 minutes (less for ramekins) until crust is golden and filling bubbles.
11. Let rest 5–10 minutes before serving.

Enjoy a warm slice of comfort — turkey pot pie never tasted so good!

Cranberry Yogurt Parfait

Bright, tangy layers that turn leftover cranberry sauce into a creamy, festive parfait.

Ingredients:

• 1 1/2 cups plain or vanilla Greek yogurt (use dairy or plant-based)
• 1 cup leftover cranberry sauce (whole-berry or jellied)
• 1 cup granola or toasted oats
• 2 tablespoons honey or maple syrup (optional, to taste)
• 1/2 teaspoon vanilla extract (omit if using vanilla yogurt)
• 1/4 cup chopped toasted nuts (pecans or walnuts), optional
• Fresh mint leaves or extra whole cranberries for garnish, optional

How to Make:

1. Stir the yogurt with vanilla extract and sweetener until smooth and tasted-sweet.
2. Spoon a couple tablespoons of yogurt into the bottom of four serving glasses or bowls.
3. Add a spoonful of cranberry sauce over the yogurt, spreading lightly.
4. Sprinkle a layer of granola and a few chopped toasted nuts.
5. Repeat layers (yogurt → cranberry sauce → granola) until glasses are nearly full, finishing with a small dollop of cranberry sauce.
6. Top with a few nuts, a mint leaf, or extra cranberries for color.
7. Serve immediately for crunch, or chill 15–30 minutes to meld flavors and soften granola slightly.

Enjoy a bright, festive parfait that makes leftover cranberry sauce shine!

Stuffing-Topped Mac and Cheese

A cozy mashup of creamy mac and cheese crowned with crispy, herby stuffing — holiday comfort in every bite.

Ingredients:

• 12 oz elbow macaroni (or your favorite small pasta)
• 3 cups shredded sharp cheddar
• 1 cup shredded mozzarella (optional for extra stretch)
• 2 cups milk (whole or 2%)
• 1 cup half-and-half or light cream
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 1/2 tsp dry mustard (or 1 tsp Dijon)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika or regular paprika
• 1–2 cups prepared stuffing (leftover or boxed), roughly crumbled
• 2 tbsp melted butter (for tossing the stuffing)
• 1 tbsp chopped fresh parsley (optional, for garnish)

How to Make:

1. Preheat oven to 375°F (190°C) and grease a 9×13 baking dish or a similar casserole pan.
2. Cook the pasta in salted boiling water until just shy of al dente (about 1–2 minutes less than package directions); drain and set aside.
3. In a medium saucepan, melt 3 tbsp butter over medium heat.
4. Whisk in the flour and cook 1 minute to form a roux.
5. Gradually whisk in milk and half-and-half until smooth, then cook, stirring, until the sauce thickens and bubbles.
6. Stir in the mustard, salt, pepper, and paprika.
7. Remove from heat and stir in the shredded cheddar and mozzarella until melted and smooth.
8. Fold the drained pasta into the cheese sauce until well coated.
9. Transfer the mac and cheese to the prepared baking dish and spread evenly.
10. Toss the stuffing with 2 tbsp melted butter to help it crisp; sprinkle the stuffing evenly over the mac and cheese.
11. Bake uncovered for 20–25 minutes, until the topping is golden and the edges are bubbly.
12. If you want extra crunch, broil 1–2 minutes more while watching closely so it doesn’t burn.
13. Let rest 5 minutes, garnish with chopped parsley if using, then serve.

Dig in — creamy, cheesy comfort topped with crunchy, herby stuffing perfection.

Turkey and Veggie Quesadillas

Turkey and Veggie Quesadillas — cheesy, quick, and perfect for using up holiday turkey.

Ingredients:

• 2 cups cooked turkey, shredded or chopped
• 1 cup shredded cheddar or Mexican blend cheese
• 1 cup shredded mozzarella (optional for extra melt)
• 1/2 cup bell pepper, thinly sliced (any color)
• 1/2 cup red onion, thinly sliced
• 1/2 cup frozen corn, thawed (or canned, drained)
• 1 cup baby spinach or chopped kale
• 1/4 cup cilantro, chopped (optional)
• 1 tsp chili powder or taco seasoning
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 4 large flour tortillas (8-10 inch)
• 2 tbsp butter or oil for cooking
• Salsa, sour cream, or avocado for serving

How to Make:

1. Toss the turkey with chili powder, cumin, salt, and pepper in a bowl so it’s evenly seasoned.
2. Heat 1 tablespoon butter or oil in a skillet over medium heat. Add the onion and bell pepper and sauté 3–4 minutes until softened.
3. Add the corn and spinach to the skillet and cook 1–2 minutes until the greens wilt. Remove from heat.
4. Lay one tortilla flat and sprinkle a thin layer of cheddar evenly over half the tortilla.
5. Pile on a quarter of the seasoned turkey and then spoon on a quarter of the veggie mixture. Add a bit of mozzarella if using and sprinkle with cilantro.
6. Fold the tortilla over to close and press gently.
7. Wipe the skillet and heat the remaining 1 tablespoon butter or oil over medium heat. Cook the folded quesadilla 2–3 minutes per side until golden brown and the cheese is melted, flipping carefully.
8. Transfer to a cutting board and let rest 1 minute, then slice into wedges. Repeat with remaining tortillas and fillings.
9. Serve hot with salsa, sour cream, or sliced avocado.

Enjoy these melty, savory quesadillas — the perfect tasty way to turn leftovers into dinner!

Sweet Potato Pancakes With Maple Butter

Sweet Potato Pancakes with Maple Butter — a cozy, slightly sweet twist on breakfast that uses up mashed sweet potatoes perfectly.

Ingredients:

• 1 cup mashed cooked sweet potato (about 1 medium sweet potato)
• 1 cup all-purpose flour
• 2 tablespoons brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg (optional)
• 1/4 teaspoon salt
• 1 large egg
• 3/4 cup milk (dairy or plant-based), plus more if needed
• 2 tablespoons melted butter or neutral oil, plus extra for cooking
• 1 teaspoon vanilla extract

Maple Butter:

• 4 tablespoons unsalted butter, softened
• 2 tablespoons pure maple syrup
• Pinch of salt

How to Make:

1. In a bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
2. In another bowl, combine the mashed sweet potato, egg, milk, melted butter (or oil), and vanilla; stir until smooth.
3. Pour the wet ingredients into the dry and gently stir until just combined; add a bit more milk if the batter is too thick — it should be pourable but slightly thick.
4. Make the maple butter by mashing the softened butter with maple syrup and a pinch of salt until smooth; set aside at room temperature.
5. Heat a nonstick skillet or griddle over medium heat and brush lightly with butter or oil.
6. Pour 1/4 cup portions of batter onto the hot surface, spreading slightly; cook until bubbles form on top and edges look set, about 2–3 minutes.
7. Flip and cook the other side until golden brown, about 1–2 minutes more; transfer to a warm plate and keep covered while you finish the rest.
8. Serve the pancakes stacked with a generous dollop of maple butter on top and extra maple syrup if you like.

Enjoy these fluffy, warmly spiced pancakes — perfect for turning holiday sweet potato leftovers into a breakfast everyone will love.

Holiday Leftover Soup With Dumplings

A cozy, comforting soup that turns holiday leftovers into a warm, hearty meal with fluffy dumplings.

Ingredients:

• 4 cups leftover roasted turkey, chopped (or chicken)
• 6 cups turkey or chicken broth (use leftover drippings thinned with water if you have them)
• 1 cup leftover mashed potatoes (optional, for thickness)
• 1 cup leftover stuffing or dressing, crumbled (optional)
• 2 carrots, diced (or leftover roasted carrots, chopped)
• 2 celery stalks, diced (or leftover celery from salad)
• 1 onion, diced (or 1 cup leftover cooked onions)
• 2 cloves garlic, minced
• 1 cup frozen peas (or leftover green beans/corn)
• 2 tbsp butter or oil
• 1 tsp dried thyme (or 1 tbsp fresh, chopped)
• 1 tsp dried rosemary, crushed (or 1 tsp fresh)
• Salt and pepper to taste

For dumplings:

• 1 1/2 cups all-purpose flour
• 3 tsp baking powder
• 1/2 tsp salt
• 2 tbsp cold butter, cut into small pieces
• 3/4 cup milk (plus extra if needed)
• 1 tbsp chopped fresh parsley (optional)

How to Make:

1. Heat butter or oil in a large pot over medium heat. Add onion, carrot, and celery and cook until softened, about 5 minutes.
2. Stir in garlic and cook 30 seconds until fragrant.
3. Add chopped turkey, broth, thyme, rosemary, salt, and pepper. Bring to a simmer.
4. If using mashed potatoes, whisk them into the simmering broth to thicken. Add crumbled stuffing now if you like a heartier texture.
5. Stir in frozen peas (or other leftover vegetables) and simmer gently while you make the dumpling batter.
6. In a bowl, mix flour, baking powder, and salt. Cut in cold butter until mixture is crumbly.
7. Stir in milk and parsley until a soft dough forms; add a splash more milk if too dry.
8. Drop spoonfuls of dumpling dough onto the simmering soup (do not stir once they’re in).
9. Cover the pot and cook for 12–15 minutes over low heat until dumplings are puffed and cooked through.
10. Taste and adjust seasoning, then gently ladle soup and dumplings into bowls.

Serve hot and enjoy a bowlful of cozy leftover magic!

Cranberry and Brie Grilled Sandwich

A gooey, tangy grilled sandwich that transforms leftover cranberry sauce and creamy Brie into a cozy, irresistible melt.

Ingredients:

• 2 slices hearty bread (sourdough, country, or whole grain)
• 2–3 tablespoons leftover cranberry sauce
• 2–3 ounces Brie cheese, rind removed and sliced
• 1 tablespoon butter, softened (for spreading)
• 1 teaspoon Dijon mustard (optional, for a little zip)
• 1–2 teaspoons honey or maple syrup (optional, for extra sweetness)
• A few fresh spinach leaves or arugula (optional, for brightness)
• Pinch of black pepper (optional)

How to Make:

1. Spread butter evenly on the outside of both bread slices.
2. If using, spread Dijon mustard on the inside of one slice.
3. On the other slice, evenly spread the cranberry sauce.
4. Layer the Brie slices over the cranberry sauce. Drizzle honey or maple syrup over the Brie if you like it sweeter.
5. Add spinach or arugula and a pinch of black pepper on top of the Brie, then place the mustard-topped slice of bread on top to form a sandwich.
6. Heat a skillet over medium-low heat. Place the sandwich in the skillet and cook 3–4 minutes until the bread is golden and the Brie begins to melt.
7. Carefully flip the sandwich and cook another 3–4 minutes until the second side is golden and the cheese is fully melted. Reduce heat if the bread browns too quickly.
8. Remove from skillet, let rest 1 minute, then slice in half and serve warm.

Enjoy that sweet-tart, melty bite — perfect for turning holiday leftovers into comfort food bliss!

Turkey Enchiladas

Turkey Enchiladas — a cozy, leftover-friendly twist that turns holiday turkey into a saucy, cheesy weeknight winner.

Ingredients:

• 2 cups cooked turkey, shredded or chopped
• 1 cup leftover gravy or 1 cup chicken/turkey broth
• 1 cup canned enchilada sauce (red or green), plus extra for topping
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 cup frozen corn (or leftover roasted veggies), thawed
• 1 can (4 oz) diced green chiles (optional)
• 8–10 flour or corn tortillas (6–8 if large)
• 1 1/2 to 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
• 2 tbsp vegetable oil
• 1 tsp ground cumin
• 1/2 tsp chili powder (optional)
• Salt and pepper to taste
• Fresh cilantro or green onions for garnish
• Sour cream or plain Greek yogurt for serving (optional)

How to Make:

1. Preheat your oven to 375°F (190°C).
2. Heat the oil in a skillet over medium heat and sauté the chopped onion until soft, about 4 minutes.
3. Add the garlic, cumin and chili powder and cook 30 seconds until fragrant.
4. Stir in the shredded turkey, corn, diced green chiles (if using) and 1/2 cup of the enchilada sauce; season with salt and pepper and warm through for 2–3 minutes.
5. Pour the gravy or broth into the turkey mixture to moisten — you want a saucy but not runny filling.
6. Spoon a few tablespoons of enchilada sauce down the center of each tortilla, then add a generous scoop of the turkey filling and a sprinkle of cheese.
7. Roll the tortillas tightly and place seam-side down in a baking dish lightly coated with sauce.
8. When the dish is full, pour remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese.
9. Bake uncovered for 15–20 minutes, until the cheese is melted and bubbly and the edges are lightly browned.
10. Let rest 5 minutes, then garnish with cilantro or green onions and a dollop of sour cream if you like.

Dig in and enjoy these cheesy, comforting turkey enchiladas — leftovers never tasted so festive!

Conclusion

Don’t toss leftovers when you can make new meals fast. You can turn turkey, stuffing, potatoes, and cranberry sauce into tacos, soups, pancakes, or sandwiches in minutes. If you worry it’ll taste bland, add a bright herb, citrus, or spice to lift the flavors. Pack or freeze extras right away to keep them safe. With simple swaps and a little seasoning, you’ll eat well, waste less, and save time and money.