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The purpose of his project is to prevent food waste. And you can't really do it by telling people what is wrong with them? By providing people with recipes, you enable them to improve the behavior by actual action.

Breakfast

Vegan Pancakes

Ingredients:

1 ¼ cups all-purpose flour

2 tbs. white sugar

2 tsp. baking powder

½ tsp. salt

1 ¼ cups water

1 tbs. oil

Recipe via: Adrienne Miller

Directions:

  1. Sift flour, sugar, baking powder, & salt into a large bowl. Whisk the water & oil together in a small bowl. Make a well in the center of the dry ingredients & pour in the wet. Stir just until blended; mixture will be lumpy

  2. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, & cook until bubbles form & the edges are dry. Flip & cook until browned on the other side. Repeat with remaining batter.

Vegan Avocado Toast

Ingredients:

4 slices of whole-grain bread

1 avocado, halved & pitted.

1 ½ tsp. extra-virgin olive oil

½ lemon, juiced

½ tsp. salt

½ tsp. ground black pepper

½ tsp onion powder

½ tsp. garlic powder

Recipe via: Jenni Taylor

Directions:

  1. Toast bread in a toaster or toaster oven

  2. Scoop avocado into a bowl. Add parsley, olive oil, lemon juice, salt, pepper, onion powder, & garlic powder; mash together using a potato masher. Spread avocado mixture onto each piece of toast.

French Toast

Ingredients:

  • 1 Egg

  • Cinnamon

  • Milk (Whole, but you can use any you prefer)

  • Bread 

  • Vanilla (optional)

  • Powdered Sugar (Optional)​

  • Butter (Cooking Spray)

Recipe via: Amanda Green

Directions:

  1. Combine egg, cinnamon, milk, & vanilla into a bowl.

  2. Grease pan with butter or cooking spray and let the pan heat up.

  3. Place bread into pan then add wet mixture to one side. 

  4. Check to see if bread on the pan side i toasted, then flip.

  5. Add the wet mixture to toasted side then continue turning until the egg mixture is cooked through.

  6. Place and add syrup or any toppings you prefer. 

Egg Breakfast Muffins

Ingredients

  • cooking spray

  • 6 eggs

  • salt and pepper to taste

  • 1/2 cup cooked chopped spinach excess water removed

  • 1/3 cup crumbled cooked bacon

  • 1/3 cup shredded cheddar cheese

Recipe Via: Dinner at the Zoo

Instructions

  1. Preheat the oven to 375 degrees. Coat 6 cups of a muffin tin with cooking spray or line with paper liners.

  2. Crack the eggs into a large bowl. Use a Braun MultiQuick 7 Hand Blender or a whisk to blend the eggs until smooth, this will take less than a minute.

  3. Add the spinach, bacon and cheese to the egg mixture and stir to combine.

  4. Divide the egg mixture evenly among the muffin cups.

  5. Bake for 15-18 minutes or until eggs are set.

  6. Serve immediately or store in the refrigerator until ready to eat.

Blueberry Almond Overnight Oats

Ingredients:

  • 1/3 cup oats (gluten free or regular)

  • ½ cup almond milk (I used Silk Original Light)

  • 1 teaspoon chia seeds

  • ½ tablespoon maple syrup

  • 1 teaspoon vanilla extract

  • 2 tablespoons slivered almonds

  • ½ medium banana, sliced

  • 1/3 cup blueberries

Directions:
In an airtight container, mix oats, almond milk, chia seeds, maple syrup, and vanilla. Seal the container and place in the fridge overnight. In the morning, stir oats and top with slivered almonds, sliced banana, and blueberries. Enjoy!

Recipe via: Busy Girl, Healthy World

Lunch

Bistro Box

Ingredients:

  • 1/4 c. almonds

  • 1/3 c. carrots

  • 1 c. Grapes

  • 1/4 c. pickle chips

  • 1 tbsp. mustard

  • 1 whole wheat tortilla

  • 1 slice ham

  • 1 slice cheddar

  • 1/2 c. spinach

Recipe via: delish.com

Directions

  1. Place almonds, carrots, grapes and pickle chips in your container.

  2. Spread mustard onto your tortilla. Top with ham, cheese, and spinach. Roll into a pinwheel and slice into rounds. Place in container.

Chicken Avocado Roll-Ups

Ingredients

  • 2 avocados, cubed

  • Juice of 1 lime

  • 2 c. Shredded chicken

  • 1 bell peppers, seeds and cores removed, chopped

  • 1/2 small red onion, chopped

  • 1/2 c. Shredded Monterey Jack

  • 1/2 c. shredded Cheddar

  • 2 tbsp. sour cream

  • 2 tbsp. finely chopped chives

  • 4 large flour tortillas

Recipe via: Delish.com

Directions

  1. In a medium bowl, combine avocado and lime juice and mash until only small chunks of avocado remain. Add chicken, bell pepper, red onion, Monterey Jack, cheddar, sour cream and chives and stir until evenly combined.

  2. Spread a thin layer of the chicken avocado mixture onto a large tortilla, leaving a small border around the edges. Roll the tortilla up tightly, then cut off the edges and slice into 1” rolls. Repeat with remaining ingredients.

  3. Serve cold or at room temperature.

Honey BBQ Chicken Wraps

Ingredients

  • 1/2 recipe baked popcorn chicken

  • 4 large tortillas

  • 2 cups packaged coleslaw (or broccoli slaw)

  • 1 1/2 cups shredded cheddar cheese

Honey BBQ Sauce

  • 1  cup your favorite BBQ sauce (I like Sweet Baby Rays Original)

  • 1/4  cup  honey

  • 2  Tbsp ketchup

  • Sriracha hot sauce (optional), to taste

For the sauce:

  1. Heat the sauce ingredients in a small saucepan over medium heat for 5 minutes, stirring occasionally.

  2. Place the baked popcorn chicken bites into a large bowl. 

  3. Pour most of the warm honey BBQ sauce on top (reserve a little extra for dipping or adding to the wraps) and gently toss to coat. 

Assembly:

  1. Sprinkle a handful of shredded cheese on the base of the tortilla. I like to place them on a hot skillet for a minute or two for the cheese to begin to melt. 

  2. Top with 5-6 pieces of bbq popcorn chicken. 

  3. Drizzle with a little more BBQ sauce if you like a lot of sauce. Top with a handful of coleslaw mix. 

  4. Roll and secure with a toothpick, if needed. Serve immediately. 

Recipe via: tastesbetterfromscratch.com

Chicken Salad

Ingredients

Shredded chicken

Mayonaise

Celery Sticks

Sweet Pickle Relish

Salt

Pepper

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Recipe via: Caroline Moore

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Ham & Cheese Sandwich Sliders

Ingredients:

  • Package of Lunch Meat

  • Kings Hawaiian Rolls

  • Swiss Cheese

  • Dijon Mustard

  • Butter

  • Herbs (optional-your favorite to add into the butter)

​

Recipe va: Caroline Moore

Directions:

  1. Set oven to 350 degrees.

  2. Cut the Hawaiian rolls in the middle, making a top and bottom, then place the bottoms on the bottom of the pan.

  3. Add the ham and cheese to all of the bottom of the rools. Heat up some butter on the stove or in the microwave.

  4. Place the top of the buns on the sandwiches and apply the butter to the tops.

  5. Place the assembled sandwiches into the oven, and take out once the cheese melts and the sandwiches are golden brown.

Dinner

BBQ Chicken Sandwich

Ingredients:

  • Leftover Chicken, shredded

  • Favorite BBQ Sauce

  • Salt

  • Pepper

  • Coleslaw (optional)

Recipe via: Amanda Green

Directions:

  1. Shred leftover chicken, then saute in a pan with salt and pepper.

  2. Add BBQ sauce to the sizzling chicken then put to the side.

  3. Toast bun either on the stove or in the oven, then apply the BBQ chicken mixture.

  4. Add coleslaw for added texture and enjoy.

Vegetarian Quesadillas 

Ingredients:

  • Flour tortillas

  • Bell Peppers

  • Onions

  • Mexican Cheese

  • Beans

  • Salt

  • Pepper

  • Cumin

​

Recipe via: Cassidy Broz

Directions:

  1. Pan fry the onion and bell peppers until brown, then add salt, pepper, and cumin. Place mixture aside

  2. Place a tortilla in a pan then apply mexican cheese on top.

  3. Once the cheese is mostly melted, add the bell pepper/onion mixture. Place cheese on top of the bell pepper/onion mix then top with another tortilla.

  4. Once the bottom has browned, flip to the other side until that side is golden brown.

  5. Plate and enjoy.

Tomato & Spinach Pasta

INGREDIENTS

  • 1/2 lb penne pasta 

  • 1 small onion 

  • 2 cloves garlic 

  • 1 Tbsp olive oil 

  • 15 oz can diced tomatoes

  • 1/2 tsp dried oregano 

  • 1/2 tsp dried basil 

  • pinch red pepper flakes (optional) 

  • 1/2 tsp salt 

  • freshly cracked pepper to taste

  • 2 Tbsp tomato paste 

  • 2 oz cream cheese 

  • 1/4 cup grated Parmesan 

  • 1/2 9 oz. bag fresh spinach 

INSTRUCTIONS

  1. Bring a large pot of water to a boil over high heat. Add the pasta and cook until tender (7-10) minutes. Drain the pasta in a colander.

  2. While waiting for the pasta to cook, dice the onion and mince the garlic. Cook both in a large skillet with the olive oil over medium-low heat until softened and transparent (about 5 minutes).

  3. Add the diced tomatoes (with juices), oregano, basil, red pepper flakes, salt, and some freshly cracked pepper to the skillet with the onions and garlic. Stir to combine. Add the tomato paste and a 1/2 cup of water to the skillet and stir until the tomato paste is dissolved into the sauce.

  4. Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Use a whisk to stir the sauce until the cream cheese has fully melted in and the sauce is creamy. Add half of the Parmesan to the skillet and whisk until it is melted in. Add the remainder of the parmesan and whisk until melted in again.

  5. Add the fresh spinach and gently stir it into the sauce until it has wilted (3-5 minutes). Add the pasta and stir until it is well coated in the creamy tomato sauce. Taste and adjust the salt and pepper as needed. Serve warm.

Recipe via: budgetbytes.com

Dump & Bake Chicken Parmesan 

INGREDIENTS

  • 1 (12 ounce) package whole wheat penne pasta

  • 1 (24 ounce) jar pasta sauce

  • 2-3 cups water

  • 1 pound of chicken (cut into small pieces)

  • 2 cups shredded mozzarella cheese

  • 1/2 cup Parmesan cheese

  • 1 cup bread crumbs

  • salt and pepper to taste

INSTRUCTIONS

  1. Preheat oven to 425 degrees. Spray 9 x 13 baking dish with cooking spray.

  2. Dump uncooked noodles, pasta sauce, water, chicken and 1/2 cup mozzarella in baking dish. Add salt and pepper. Mix ingredients together. Make sure liquid covers pasta and chicken.

  3. Cover dish with aluminum foil and bake for 20 minutes.

  4. Uncover and bake for an additional 10 minutes or until chicken is cooked all the way through.

  5. Spread breadcrumbs, mozzarella cheese, and Parmesan cheese over pasta dish. Bake uncovered for 10 minutes or until cheese is melted and bread crumbs are golden brown.

Recipe via: happygoluckyblog.com

Resources to help reduce food waste

​   Another resources to reduce food waste 

Learn about how long your food stays good

How long food stays good via the govt

Do you have recipes you add with your leftover recipes?

​

Email your submissions to greena@miamioh.edu

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