leftoversFood discard is sin. You can reuse it in delicious snacks.
You'll usually prepare rather a bit too much than too little. Especially when visitors come. Or when you prepare things bigger units (turkey, (flower) coal,...) in their entirety.
A solution, with the necessary experience, is to cook customized. Or just a little too little. We still eat too much. (Or you can fill with the leftovers from the previous day.)

Keep leftovers cool and dark (in a refrigerator), sealed in boxes or pots so they don’t dry out too much ; and not too long.
I personally have no problem with eating a few days the same. Possibly with a different sauce or side dish. I even find it convenient to cook a meal for two days. Saves a lot of work, time and washing. You can also freeze portions.
Being a little creative with leftovers is good for the environment and your wallet. Experiment and try.

Salt, pepper (dried) herbs and spices are fine seasonings, like olive oil, vinegar, mayonnaise, mustard, pickles, ketchup...
With some eggs, milk and butter you make a lot. Or sprinkle some cheese.

Obviously there are even TV cooking shows and cookbooks devoted to cooking with leftovers. Or what's in the fridge (or house). A (fixed) leftover day avoids that you continue to collect leftovers.

Make of small bits tapas, a (reception) nibble on a biscuit, an appetizer.
Use just about anything in an omelet or casserole, quiche, at (bread) pizza.
Turn it into ravioli, egg rolls, stuffed tortillas or enchilladas, wraps, pita, stuffed pancakes.
Mix it in ratatouille, paella, fried rice, couscous.
Boiled potatoes or rice just firing, yummy! Whether it is stew, moussaka.
Make a salad, add mayonnaise and get a spread on bread. Or make a chutney, a sandwich, ham or other burgers, toasts.
Add meat (and vegetables) together in a fisherman pan, casserole, goulash, stew, lasagna, the wok.
(If you just give it a nice name it tastes much better!)

Fruit with decay spots you process in fruit salad, smoothie, milkshake, fruity pancakes, yogurt, cake. (That decay spots you cut off course.) If you have large quantities (or buy them cheap just before or after a due date) then you make jam. With various types of fruit together. Before the last store apples in the spring (May) go rot I make applesauce in jars. Sometimes, along with the first rhubarb.

With meat waste such as bones, skin and fat, you can make broth. So you should not buy meat or bones for soup.
Everything can still in the soup or sauce.
Also (partially) failed (or some burnt, dried out...) dishes can be recycled in this way.

Stale bread and leftovers see <Making bread & pasta>
And <Boiling water> of rice, pasta, vegetables, meat, fish is still usable.

On the website thuisafgehaald.be (and -. Nl; meaning: picked up at home) you find that home cooks a meal, serving soup, cake... offer at a bargain price.

Or give what remains to an old neighbor or single. They cook little (a lot of hassle for one person), and are just happy with small portions. You make friends, and a social neighborhood with it.

Does the food after storage no longer fit for human consumption? The dog, chickens, pigs, goats... are still happy with it.
And if it is no more flawed therefore, you can take it to the compost heap.

Leftovers: history repeats itself.
Casserole: method that ingenious cooks use to discard leftovers.

I asked the barmaid for a quickie; the man next to me said, 'It's pronounced quiche.'Luigi Amaduzz