mashed potatoes, and bake for a Shepherd’s Pie. Speaking of mashed potatoes. . . .

Mashed potatoes — Leftovers can be turned into a variety of soups. Thin the mashed potatoes with milk to a soup consistency and heat gently without boiling For simple potato soup, garnish with sliced scallions and parsley. Or add other items: leftover or fresh vegetables such as broccoli, peppers, onions, asparagus or mushrooms, or diced ham or bacon. Transform it into cheese soup by adding grated cheese, about ½ c. - 1 c. per 2 cups of soup. Don’t use pre-grated cheese, because it’s coated with something that keeps the shreds separate; it also prevents the cheese from incorporating into the liquid. Add the cheese gradually to hot, but not simmering, soup before adding any vegetables or meat.

Turn ’em into soup — This is where having stock in your pantry or freezer comes in handy. Not everything can be turned into soup, but a little imagination can result in surprising and delicious concoctions. Last week I had a wonderful “Unstuffed Pepper Soup” at Williamsville’s Blucat Café. It wasn’t made from leftovers, but extra stuffed peppers could easily be cut up and stock added.

Cabbage rolls could similarly be turned into soup. How about thinly sliced leftover steak and smashed baked potatoes? Or leftover grilled vegetables such as onions, peppers, zucchini, and eggplant combined with canned beans and canned tomatoes, both undrained, and topped with grated Parmesan or Asiago cheese for a riff on minestrone?

Do you have friends or family who’d also like to have more home-cooked meals during the week? Consider getting together — regularly or sporadically — to make meals for the freezer. A large enough group could investigate using a facility such as a church kitchen.

As the old saying goes, “Many hands make light work.” They also make it more fun.

Contact Julianne Glatz at [email protected].