It’s Tuesday again and time for another edition of Tightwad Tuesday brought to you by beingfrugal.net. My tip today is a simple one yet it’s one that the me who existed two or three years ago would not have used: use more of your food than you already are.

My example for today (because I’ve just made a batch of muffins) is to use the pulp from fruit that you have juiced. Or use the fruit or vegetables that have been half eaten. In the case of it being bitten into, cut away the bites and put aside the rest for future use, whether you use it that same day or freeze it for another day. Kids are notorious for taking two bites of something and declaring that they are done. Toss those bananas in the freezer and save them for muffins. Save and then puree leftover vegetables to add to spaghetti sauce, whether homemade or not. Freeze them in ice cube trays and then pop them into a zip lock bag or non-disposable container if you need smaller portions.

I’ve also taken to saving the water from many of the vegetables I cook. When I pureed up some frozen broccoli and cauliflower awhile back, I saved the water I’d cooked them in and it will taste wonderful in soup. Same with the brussels sprouts I did the same thing to shortly after. Last night I cooked asparagus for supper by sauteing them in brown sugar and butter and then adding chicken stock and simmering them. I saved the leftover liquid to add to the sweet and sour sauce I’ll be making later this week for meatballs for supper. I’ll skim the fat off the top (the butter rose to the top and formed a layer) and toss the rest in.

I’ve just made up a double batch of muffins using orange pulp from a bag of oranges that I’d juiced a few months ago. I have a favourite recipe that I vary slightly every time I make it and it always turns out beautifully. (I’m pretty sure that this is the original recipe, but it’s been at least 4.5 years since I last made it as written.) Today, I changed up the sugar ratios and the additions as well as the fruit. Because the pulp was not a puree consistency, I put it in the blender with approximately 3/4 of a cup of pureed papaya (also from the freezer) and a splash of apple juice. I did mess up when doubling the ingredients and put in two teaspoons of salt instead of one but, while the extra salt is noticeable, the taste is still good.

It’s the little things. Things that, as I mentioned, I never would have thought of before (or would have been baffled as to why anyone would go to all that trouble). Why throw perfectly good food into the garbage or down the drain? Save it and create a delicious and healthy meal or treat a little later on down the road.