If you don't already know how, learn to make soup. It is a healthy, nutritious and economical budget stretcher. You can use up a lot of your leftover veggies and a large pot often lasts for more than one meal.
I make soup quite often from all my leftover roasts with bones, except lamb. I tried to make a broth from a lamb leg bone and couldn't get any flavour. My favorites are Split Pea and ham or Beef and Barley. I always make lots, and freeze leftovers for another quick meal another night. I also sometimes take my leftover turkey bones and throw the whole thing in the freezer as is and make a soup with it another day.
My favourite soup is made from the bones of the cut price cooked chickens I get from the supermarket just before closing time, (less than half price). I strip all the meat off the bones and freeze it for other meals, (I can get another 8 meals for one person from the cooked chicken meat from one chicken with a curry or creamy sauce, veg and rice), then put the bones of 2 or 3 chickens in the slow cooker overnight on low. I also add the herbed stuffing from the chickens and this makes a very rich seasoned broth. The next day I strain out the bones and bits, (and give them to the dogs - the bones at this stage are crumbly and can be broken with your fingers - no splintery bits), and return the stock to the slow cooker. To the stock I add any veg I have on hand, but always lots of carrots and onions and usually some root vegetables, (like parsnip or turnip and/or potato) Celery is also a must, but anything you like really! Then I throw in a 1 lb packet of red lentils, (no need to pre soak). Put the slow cooker on high until hot and then low for another few hours. This makes a lovely rich hearty soup for very little money. I am cooking for one so I usually keep a couple of serves in the fridge for immediate eating and freeze the rest in plastic take away containers for work lunches or quick meals. Some liquid will separate slightly when frozen - just microwave and stir it back into the soup. Can be reheated from frozen. A very easy, tasty, cheap and hearty winter soup.
I make soup and stews with beans or leftovers and just a bit of meat for flavor once or twice a week. I serve it with bread and salad. Soups are very cheap but hearty and delicious!
I make a pot of soup a week using all the meal left-overs. Depending on which is the predominate meat I use the corresponding low salt broth as a base. My Family just loves refrigirater soup!!
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