MY HACKS WILL HELP YOU SAVE MONEY AND REDUCE WASTE OF FOOD

​YOU ENDED UP WITH TOO MUCH ROTISSERIE CHICKEN LEFTOVER AFTER YOU MADE A DINNER RECIPE FOR 2 PEOPLE. NOW WHAT?
No problem. What I do is to remove bones and skin (and use them to make chicken stock with onion, garlic, celery and herbs). Then, I sort the pieces by drums, breast , thighs and freeze them in zip log bags to use at a later time in soups, arroz con pollo, chicken salad or chicken sandwiches.

TOO MUCH FRESH CILANTRO, PARSLEY, ROSEMARY, MINT AND BASIL?
Rinse the greens thoroughly and spin dry. Chop in your desire size from small to med-size. Spoon in at least 1 tsp. of the chop green in an ice cube or muffin pan  (it could be a tsp. of each green or just one kind, like just cilantro or basil.) Add 1 tsp. of water (sometimes I use white wine instead, since I’ll be using the cubes for stews and sauces, etc.) in each compartment of an ice cube tray or a muffin pan if you want a larger disc. Freeze to use the frozen cilantro or greens at a later time.
Note: I use ice cubes size for small amounts of cooking. I use the muffin pan size for pots of soup, stews, etc.,  that are of a larger amount to feed more people.

---

​TOMATO PASTE:
Your recipe calls for a tbsp. of tomato paste. You open the can, use what you need then put it in the fridge. Before you know it, it goes bad and then you need to toss it. Next time follow my hack. Open both ends of the small can, keeping the lid of one end to carefully push the paste through. You will end up with a small paste roll. Carefully with a knife slice into several disks. Use what you need. Place the leftover in zip log or plastic wrap, label them and freeze to use as needed at a later time.

As you can see, nothing goes to waste. You got this. What an awesome feeling.