Frugal Kitchen Tips - Cheap Tips

What do you do with that last little bit left in a jar, box or can? Or the scraps of meat after you've trimmed or cut it up? Or the heels of bread nobody wants to eat? Many would say, "throw it away!". But then there are people like me, who just can't do it! "There must be a use for it", I say. Being so frugal can pay off. Here, I share the ways I have found to use up those last little bits or things that would otherwise be trashed.
*Bananas -* When bananas get too dark to eat, if I don't have the time to make banana bread right then, I put the bananas in the freezer, skin and all. Then when I need a banana for a smoothie they are already nice and icy cold. They can also be thawed for bread, muffins or other banana recipes.
	I never use the heels. I keep a cookie sheet in the oven and save the heels and any other bread scraps until I have enough to grind in the food processor. Leaving the oven light on, the oven acts as a dehydrator. When dry (usually the next day), I transfer the crumbs to a container for use later. I never have to buy bread crumbs for meatloaf, meatballs or breading. You can also save bread in the freezer and grind as needed for fresh bread crumbs. Or, if you want croutons, cut into 1/2 inch cubes and place in a 350 degree oven until lightly browned and dry.
*Citrus Fruits -* Before cutting your lemons, limes or oranges, zest them and put the zest in an ice cube tray to freeze. Then pop the cubes into a zip lock bag. The next time you have a recipe that calls for zest and you find yourself without any fresh fruit, you'll have it.
*Grapes -* If you see that the grapes are not being eaten fast enough, you can save them! Put in a zip lock bag and toss them in the freezer. They are a nice little snack (like candy!) for the kids. You can also pop them into your glass of sparkling wine or champagne to keep it cold and it also helps keep the fizz longer.
*Herbs -* Save leftover fresh herbs by putting them in empty ice trays and filling with water. Freeze them, pop them out of the trays and store in freezer bags until the next time you make a soup or stew. You can also dry them in the oven or the microwave. In the oven, line a baking sheet with paper towels, place the herbs on the paper towels in a single layer, put the baking sheet in the oven, shut the door and turn on the oven light. Check on them and turn once a day. When dry, crush them with your hands and store in airtight containers or jars. In the microwave, place the herbs in a single layer between paper towels and microwave in 1 minute intervals until dried.
*Instant Potatoes -* *Not enough for even a serving? Add to a stew or a gravy that needs to be thickened.*
*Leftover wine* can be frozen into ice cubes for future use in casseroles and sauces. Leftover coffee can be frozen into ice cubes and mixed with milk and sugar in blender to make a frozen treat another day. Along the same lines, frozen fruit juice ice cubes can be used to make a low fat smoothie or slushie for the kids.
*Leftover Vegetables -* If you have just a little bit of vegetables from dinner, start a collection in the freezer, use a container or zip lock bag, and add to it each time you have a little that you would normally throw away. The next time you make soup you can add some of these vegetables at the end.
*Mayonnaise -* Those squeeze bottles! You can never get it all out! You can't even get it with a knife! I make my creamy mayonnaise based salad dressings right in the squeeze bottle. Using a funnel (unless you're a good shot), add the liquid ingredients first (vinegar, oil, etc.) and shake until it's combined with the mayonnaise. Then add your seasonings and other ingredients. You're also recycling the container!
*Meat Scraps -* Buy whole chickens and beef roasts to cut up yourself at home. Save the bones and scraps to make your own stock or broth to use in soups, stews and gravies. The bones can be roasted in the oven before boiling to achieve a more flavorful stock.
*Onions sprouting? -* Don't throw them out. Dice them and dehydrate. Toss them in a jar and use them in soups, stews, gravies, any dish where they will simmer in liquid. Or spread them out on a sheet pan and freeze. When frozen, pack into a zip lock bag. When you need diced onions for cooking, you'll have them ready to use. Just scoop out what you need and put the rest back in the freezer.
*Peppers -* *Do the same for peppers as for onions.*
*Vegetable Scraps -* No need to throw out the peels and scraps from the vegetables you use every day. Keep a zip lock bag in the freezer to fill with the onion, garlic, celery, potato, carrot and other trimmings from everyday meal preparations. Use them in your soup stock to add flavor and nutrients.

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