Kitchen Scrap Hacks | Save Money and Reduce Waste
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- เผยแพร่เมื่อ 8 ก.พ. 2025
- Hey friends! With grocery prices constantly on the rise, I wanted to share with you some of the ways I repurpose foods in my kitchen that many people might normally discard. By taking advantage of every way to use as much of our ingredients as possible, we can reduce food waste and save some money.
You can find me online at:
/ thatlisadawn
/ thatlisadawn
For business inquiries: hellolisadawn@gmail.com
Say hello the old fashioned way!
That Lisa Dawn
PO BOX 99383
Raleigh, NC
27624
Some of my favorite things that you see in my kitchen.
Bacon Grease Container
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Instant Pot Duo Plus 6qt
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Aroma Rice Cooker
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KitchenAid Stainless Steel Wire Masher
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Rainbow Regular Mouth Mason Jar Lids
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Rainbow Wide Mouth Mason Jar Lids
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Heavy Duty Egg Slicer
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Lodge 12" Cast Iron Skillet
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This helps support my channel but does not increase the cost to you =)
Woohoo! It's always a great day when there's some new Lisa Dawn! It's like hanging out with a friend 😊
I've said this once on another video I will say it a thousand times she is one of my besties!!! Even though we don't know each 😂😂😂
@@sarahkraemer4824 I hear ya! And I agree!
Can't agree more. Love love love Lisa! ❤️
@@Yebcanil 💕💕💕
Agreed 🎉
Towards your new stove. Parts and service have diminishing returns past ten years.
For all that you have generously given to us, I hope others will join me to help you!
Thanks for teaching me how to send her $
Wow Nancy! That's so generous of you. Thank you so much! I'm seriously blown away by your kindness and all the support you've given.
@@heathershideler9641 How do you do it?
@@Benshe100 when the video is on, use the Thanks button.
@@heathershideler9641 Thank you!!
I hope this video inspires all the struggling single mom's out there! I ran my kitchen like this after my kid's dad left me (for someone named 'Nancy"...but I digress) on a very limited income. I developed a very close relationship with the butchers in the meat department at my local Delchamp's and made a pilgrimage to the reduced-for-quick-sale meat bin every Thursday morning, armed with advance intel from the guys in the back! I had a revolving menu of dishes that I more or less rotated over a two week period, which enabled me to maintain a pantry of basic ingredients that I could purchase multiples of as those items were on sale.
Our budget was extremely limited for things like entertainment, so I involved the kids in the kitchen and each week sponsored an ethnic dinner: Italian, Asian, American, etc. Doing this was a great bonding activity, taught them kitchen skills, budgeting, and inspired a life long love of culinary adventure! Definitely a less is more approach to living.
Keep up the good work!
Awesome job, mom!!!
Wow it really shows the cut of that guy's gib, leaving his family floundering while he chases Nancy 😂 it sounds like you're made of some tough stuff, mama, and your kids were well loved and cared for ❤️
@@goobtube69 Thank you. All that was a long time ago, but we all made it through!
I bet you taught your kids some amazing skills!
I bet your kids learned a lot. Good for you. 😍
That interaction when you were describing how "when Andrew makes lunch, he likes to make me lunch" was just so incredibly adorable.
I saw the alien lobster!!!
If anyone deserves a new stove it is you!
Thanks for ALL that you teach in each video. 😊
For the green onions, only put enough to cover the roots. This will prevent slime and allow more than 1 more set of new growth. Also don’t peel the dead skin. Love your videos
That’s what we do. I use them several times.
You’re back!!!! I immediately stopped what I was watching ❤
Lisa Dawn, being Hispanic you probably already know we use heat in just about anything, of course I'm no longer able to enjoy heat in my food due to my chemo and radiation... anyway, if you roast those seeds really well grind them up I use a coffee grinder, add them to your homemade salsa!!! Omg girl your gonna love it, I promise!! GOD BLESS YOU AND YOUR FAMILY ALWAYS🥀
I hope you get better~
@@jessepozgay9468 aww thank you, im cancer free but the chemo and radiation take a toll on your body..
@@lilyflores7018 Ah ok. Yeah my mom had breast cancer but she never was into spice too much so not sure if it had that effect. She’s cancer-free too. Glad you are better at least
@@jessepozgay9468 thank you so much, God bless🦋
Good luck and best wishes for your recovery💐.
I just love how laid back your approach to cooking is and how accessible your recipes and ingredients are
I was wondering where you went!
Here's a hint. When you buy celery the green leaves on top and the really thin stem on them, wash them chop them and dry them in your oven for celery flakes. If you are careful you can even use your microwave to dry herbs. Spread them on a flat plate and just use 30 second intervals, checking after every one. I dry mint, oregano and basil from my garden like this. You can only do small batches at a time but over the course of the summer it all adds up. You can dry bigger batches in your oven at its lowest setting too. My oven's lowest setting is 170 and I use parchment paper and a cookie sheet. I also dry washed leaves from my blackberry plants for making blackberry tea.Dry them then crumble and store in a glass jar. However blackberry tea is not for everyone so before consuming it check. I am pretty sure definite no no for pregnant women.
Yall should do more cooking videos together. I enjoy watching yall cook together.
Lisa it's always a great day when you upload a video.
Although your cooking style and ingredients are very different from mine, you have given me a lot of inspiration.
Hope for more videos!
Thank you! 💙
I've started using a lot of your ideas, and have found it to be super helpful in not wasting ingredients and flavor.
Yay! Glad you posted! Thank you!! Please post more, even if it’s just general cooking in the kitchen! Hope you’re all doing well!
I made pulled pork this Sunday in the Instant Pot for the first time, based entirely on watching your videos. It came out wonderful, and I saved the broth and fat just like you did for future use.
Wow, I can not tell you how much I appreciate watching you use everything. Thank you!
Love the Eagles shirt!!! I'm a Philly girl. Love the Eagles!!! Go Birds!!
Whenever I make black beans in the Instant Pot, I add some cut up onion, celery, and carrots along with my seasonings. When the beans are done, I save the liquid and freeze it. It makes a great starter for beef stew, thicker soups, etc. by added richness and depth.
Love your ideas. Food never gets thrown out at our house. It always gets turned into something different till it’s gone.
We have an „endless cheese bag“ in our freezer. Whenever we don‘t use up any kind of cheese, we grate it and put it in there. You can use it for au gratin dishes, on pizza, but also as a topping for soup etc. (it thaws and melts quickly on hot dishes).
Really nice tip 😊
Great ideas! I laughed over your lapse with the spaghetti measure! That is the sort of thing that happens to me all the time! LOL! I have an anti-hack: I bought a cake mix the other day and once I made it, I found that it had no flavour, even though it was a quality version. My conclusion is that cakes are best made from scratch and the mixes are so expensive now, that a real cake does not even cost that much more. One exception is carrot cake. A chef friend told me that you can improve a package carrot cake mix by adding an extra grated carrot and some crushed walnuts. And she was totally right! Thank you for the video! Have a brilliant week!
You are brilliant! I have always kept the cooking fats to reuse, and it saves me lots of money from buying so much butter/oils. I regrow green onions also. BUT, I have never thought to reuse the potato skins. Smart! I will be doing that soon. When we had chickens, I fed the peelings to the hens, and they loved it. Now I save, freeze, and turn my veggie peelings into broth. Toss in some egg shells for extra calcium, bones and meat scraps for flavor. Best broth ever! I really enjoy your videos.
Don’t forget to still give some to the chickens… I’m sure that will keep them happy and productive 😊
Thanks! I also would like to contribute to the new oven/repair fund. Keep making your amazing videos!❤️
Susan, that's so incredibly generous! I appreciate you so much!! 💙💙💙
@@ThatLisaDawn and I truly appreciate you! Your creativity and positive ‘can do’ attitude have given me the courage to make tortillas, pasta (without my big clunky machine!) pierogies and to make variations on no knead bread. You have a great way of sharing your skills in such a way that it feels like hanging out with a friend. Please keep us posted on the oven solution, I’ll gladly help more if you need it.❤️
Just checked my pasta spoon. I never noticed that before. Andrew is a genius.
Never thought of saving potato peels and making “chips” gonna have to try that! Thanks for sharing!
And yes I saw the lobster in the cabbage too.
Thanks! I didn't even realize I could send you $ directly for your new stove! Yes! Plus I sent you the clips to your PO Box. Awesome! I love your channel!
Thank you so much!! I'm blown away by how generous y'all are 💙💙💙
Yay! Thank you for a new video! Great tips! I planted some green onions that were going bad in my fridge last summer, since I was tossing them anyway and wow - we were able to snip scallions all summer from them, and then when I pulled them out of the dirt in the fall, the onion bulbs themselves were as big as golf balls! Score! Also, if you haven’t already done so, trim up that cabbage stalk/core and salt it and eat it for a delicious treat.
Exactly what I was thinking 😊
Love your videos! Is your hot sauce available?
"I snack while I cook" LOL I vote lobster
Andrew seems like a great partner for you.
I'm mailing you a card with cash for a new oven.
I love the cabbage cord. I put some salt on it. Yum yum
Lisa Dawn, kindred indeed, I do ALL of these hacks! So cool, and always nice to see new applications for what scraps I am saving! Nice to see Andrew's cooking featured. Thanks for another great video.
OMG I LOVE making ramen and throwing all kinds of different stuff into it. It's like one of my favorite things to eat ever. But this gave me lots of new ideas that I've never tried. Love it!
It's great to have Andrew cook! Love how you two cook together.
Great ideas! I already use most of them but always peel the squash, so now I can skip that step! In contrast, I never peel potatoes but now I will, at least once, to try these peeling chips!
I love how you don't waste anything. We are trying to find ways to waste less in the kitchen. I figured out that if you use that particular potato peeler TOWARDS yourself vs away, it works much better and easier!
I'll try that! Even though it's not a knife, it's so ingrained in me to use tools away from my body that I've never tried it the opposite direction.
Hello there my beautiful friend! It's been a hot min, your meal looks amazing!
I hope everything works out with your oven! Wish I could buy you a shiny new one, thank you for all your videos! ❤
Made my day! I freeze my pan drippings, too. Worth their weight in gold. I save the roast chicken for chicken noodle soup, ham for split peas and other bean soups, bacon grease, etc.. Love your different ideas---YUM!
Hello nice Lady just wanted to say because you mentioned it that the trimmings from you peppers, hot it now, can be juiced down and used for a flavorful oil. I usually don't comment but your video asked for suggestions. Trimmings from radish and carrots can also be fried or baked for a snack to add to your tater skins. Burdock root can also be added to that if you have an available resource. Love your channel 😊
This ramen dinner looks absolutely delicious!!! And I must say I truly enjoyed this video!!! You and Andrew need to cook together more often!!! Thanks for sharing you guys!! Always look forward to more excellent videos!!👍👍👍
I was thinking about you today!!! So glad you posted!
I love watching your videos.Your like the next door neighbor friend. Thank you Andrew for your expertise in cooking ramen.
Helllllo! I had a feeling you were posting today!!! Another great video thank you!
My daughter's neighbor will give us a dozen eggs for our scraps for her chickens to eat. With the price of eggs today I feel it is a better way to use my scraps.
Hey Lisa 😊 I know you're an EAGLES fan, just like myself, I'm also a transplant from the Philly area to NC. GO BIRDS 💚 🦅💯💪🏼🦅💚 it's a PHILLY THING!! We got this, I'm so excited for the game tomorrow!!! I BLEED GREEN 💚🦅💚 FLY EAGLES FLY 🦅💚 you have inspired me to experiment with a limited food budget, and for that I am truly grateful ❤️ thank you so much for doing what you do 😁
I totally see the cabbage critter! Glad to learn I'm not the only one. LOL!
Always great tips from that Lisa Dawn. I love the creativity of cooking from scraps and am always learning new tips to use up everything. I'm going to try that butternut squash soup, which is different from just roasting or making a curry.
I use all the fat and liquid from cooking meat AND fish. It saves on buying cooking oil and stock. Even the liquid from a can of salmon or tuna is a good broth base and contains healthy fat.
After peeling potatoes, if a recipe calls for peeling, I blanch the peels before freezing them to stop the enzyme action. Then they cook up nicely as chips or roasted potato peels. They are good in stew and soup, too.
After learning about the value of Aquafaba from chickpea cooking water, I make sure to use it all. It is a good egg substitute in recipes. It adds body to soups. Anytime I cook chickpeas, there will be a soup not far behind that will also contain pasta water.
As for the green onions, we love them so much I grow them from seed AND leave them to regrow in dirt after a harvest. I probably save $5 a week just by growing my own onions. That's $260 a year that I can use to buy something else to cook. Which is how I was able to go down to a dollar a day budget just to see if it's possible. And, it is if you use up everything and cook from scratch.
You are both so sweet together!
I never thought about saving the pork roast broth. Thanks for the tips.
Becky from The Hillbilly Kitchen had a coleslaw recipe where she talked about the inner core of the cabbage being very good and showed a part covering it that she said was very tough and bitter. I hate shredding cabbage and always buy the bagged shredded cabbage but plan to buy a whole head the next time I shop. Sounded almost to me like artichoke hearts being good but need to miss the fibrous part. Don't know if this comment has any value, but she said it was tender and sweet. I'm going to try it. Side note here: MORE VIDEOS!!! Love your channel.
Lol, I could see the lobster 🦞. Love cabbage and will definitely be trying this.
Water from boiling veggies is great to water plants with (cooled down of course). My orange peels and apple peels/cores go in a freezer bag. When full I soak the orange peels in vinegar for a month, drain, and use the orange vinegar 50/50 with water as a cleaner and degreaser. Soak apple peels/cores in filtered water in a jar with a bit of sugar for 6 weeks loosely covered for apple cider vinegar.
Those are great ideas too 😀
Such great ideas, Lisa! Your squash soup looked better than Paneras and I love the idea for repurposing the potato skins! I always look forward to your videos. Keep up the good work!
I love your ideas and your ability to make everything from scratch ❤
Reminds me of how my boyfriend and I cook together. Looks delicious!
Girl I tell you every video how crazy it is how much I enjoy and look forward to your videos! And guess what? This is no exception. I do the scraps in the freezer for broth because of you. I do the fat/broth/juice hack. It makes everything taste yummy! And gorgeous clean fat. I love it. And this one I’m going to start doing the potato skins idea!!! What????? Why haven’t I ever done this. My mom is going to flip. She is always telling stories about growing up with 3 older brothers and them always doing at least 10 pounds of “taters” at each meal!!! She hates peeling them now. Haha! But she’s so good at it! Can you imagine how much vitamins and yummy crunchy skins they could have eaten!?! Wow!!! I’ve asked her before why not just leave the skins on. She said they never even thought about it. Wow! But now onto my other thing I want to do or understand more of and it’s the aqua fava. WHAT!?!?!?!? I saw you meringue those and was flipping my lid!!!! Please make a whole video about this please. I will have googled it by then but please. I make so much roasted chickpeas for my kids. And that water is thick and I’ve always wondered what the deal is with it. But I never looked into it. Why didn’t I??? Well I’m here and wanting to learn so will ya make a video about it and teach us!?!? I can’t wait. So thank you again for another great video. And tell Andrew great job and it looked delicious. My son is a ramen master I tell you. He would appreciate y’all’s. Thanks again!
Here in Germany you can even buy that stuff as an egg substitute, for vegans or people with allergies. Aqua faba is latin for bean water. But you als can simply retain it when you open a can.
@@evelinharmannfan7191 makes complete sense and I’m sure I’ve seen it in store. I just didn’t realize it. I’m excited to learn more about it. Hi from Ft. Worth Texas!!!
@thruErinseyes You can save money by cooking dried chickpeas that have been soaked for at least 8 hours, then save that cooking water. I google "aquafaba recipes" to get ideas for using it up. I even make my own mayonnaise with it. It keeps longer in the fridge than mayo made with raw egg.
@@GeckoHiker oh really? That’s amazing. I don’t know how I didn’t know this
I always get the most inspiration from your videos! Many thanks from NY!
I’m so trying the potato peel chips!! More more !! ❤❤
Yahoo lisa dawn is in the house love your videos
Yay, so happy to see you! Thanks for sharing this video. Go, Birds!🦅
Excellent video on using scraps!!!
A little advice from an old lady: when using that peeler, pull down like the way you would use a paring knife instead of pushing the peeler away. I was so worried you were going to take the skin off your knuckles 😮😮😮
It’s also faster, easier, and much, much safer! ❤
Great video as always, love this! And I totally saw the cabbage lobster lol 😂 Great job to your man on the ramen, yum!
I’ve missed you, glad to see your back on, How ever
It’s nice taking a little breaks, happy Valentine’s Day to you and Andrew, plus mom ❤️
I always miss your videos whenever it's been a while. So happy to see you posting
I was so happy to have a new Lisa Dawn video to watch!! I’ve missed you so much!! Love you and your channel! Props to Andrew for being such a great boyfriend!! Love and hugs from Alabama!❤❤
Love your content! Also, I love that Andrew cooked on camera!
This was amazing, I've watched a ton of your videos for about a year-and-a-half now, and I really love them. This was truly a beautiful meal!
Hey neighbor! Always love your ideas!
That looks delicious, Andrew!! Thank you for sharing with us!!!
I've missed your videos! Thank you for this one. 😁
The cabbage core looks like a face hugger to me, but maybe I just like sci-fi movies too much lol
Thanks!
Thank you!! 💙💙
New sub here! Have been stealth watching your channel for a while now. You kids are such a delight to watch and I'm learning SO much from you. Much from love from Oklahoma 💜🧩💜
Welcome back! We missed you! Great video!
Oh my goodness, I hope you know how adorable you are. And I'm learning so much watching your videos.
You two are too adorable! Always glad to see you post!
I'm so happy to see a new video! Thanx Lisa 😊
Another great option for the pork fat is to bake with it in like bread for substitute of butter. I do this & you seriously can’t taste the difference. I think I’m gonna try with cookies too.
According to my Great Depression Era grandmother pork fat was the baking fat of choice for pie crusts, biscuits, cakes, cookies, breads, and shortbreads. Then shortening was invented to mimic it and be more shelf stable in the early 1900s. Butter was too dear to use in a recipe but it was very tasty on a buttermilk biscuit made with lard.
I either use my grandma's old, old recipes or google baking recipes that use lard to understand the ratios. And I experiment with using coconut oil and olive oil in some recipes, like for cookies. Never margarine, though. Just the real stuff.
Where have you been girl. I have been hoping you would post soon.
Was just thinking of you today as I planted my seeds! Woo Hoo hope you are also starting a garden this year so we can go on that journey with you! Last years garden was fabulous!!! Will def try the potato peels! And NOPE I had no idea of that measurement on that utensil ha ha ha ha ha! You learn something every day! so thank you!
I love watching you and your meals are awesome! Keep the videos coming!😊
Thank you! Will do! 💙
Hi, Lisa…love your channel!
If you put a damp paper towel under your cutting board it will prevent the board from sliding around on the counter.
Thanks for sharing your all your information!
I agree it looks like some kind of bug .. I love cabbage too .. I can’t believe how much slaw I’ve consumed in my life cause my Mom was faithful about having cole slaw in a meal rarely salad with lettuce but definitely had to have Cole slaw or she liked to boil the cabbage with onions and bacon grease.. so cabbage two ways that she normally made .. and both were delicious.. My Mom usually cooked these few dishes almost everyday .. pinto beans or some kind of beans .. but usually pinto beans , great northern beans or butter beans.. paired with you guessed it Cole slaw or boiled cabbage and every day we had fried sliced red potatoes and of course cooked in a good pan .. the good old cast iron skillet ..cornbread ..and by the way I still like Cole Slaw and boiled cabbage,beans of all kinds ,and cornbread!
Btw I’m a fan of using what you have on hand ! I’ve made up some wonderful delicious dishes by using what I’ve had on hand and sadly because I didn’t write it down as I made it I have no ideal how to recreate that delicious dish again so now I always write the ingredients and the amounts down when I’m just throwing stuff together to make a dish just incase it turns out delicious and thankfully they usually have turned out yummy each time ! I love your channel and how you and Andrew cook together.. Blessings 💕
I love all the hacks and recipes! I will definitely be trying the potato skin hack first! Love from Texas ❤
The cabbage looked like a lobster. I agree with you. Great ideas. I just love your dollar tree meals as well.
Those cabbage pork bowls look amazing 😻
I see the lobster/ bug/ crab in the cabbage half.
Good advice for being thrifty with leftovers or scraps!
Welcome back!! I just love your videos. You teach us so much. Have a blessed weekend!!
Thanks for Andrew cooking also - was great!! 😊
Lisa Dawn, I love how you use everything that you can… this is true economics and old fashioned cooking. Andrew did a fabulous job with the ramen lunch too. I think using the skins as long as they are edible and don’t interfere with the dish, such as bitterness …. It think is great… I hate throwing anything away when it comes to food…i am having problems with my oven too. Need to get it fixed also. Doesn’t make so much with regular food but baking baked goods just doesn’t seem to work well. Love your videos 😊
I just started following you a few weeks ago and am excited to see a new video! You’re awesome!
11:27 We've all been there Lisa, where its not obvious till someone pointed it out 😂❤
thanks, Lisa
I love seeing your videos.
I see a bug or lobster in the cabbage core as well! Love your videos!
Y’all are such a good team!!
I'll bet you're a Eagles fan Lisa 😉😘 did you get your oven fixed yet? It might be cheaper to just get another one.
I'm glad I'm not the only one that doesn't peel veg. I never do. Even for mashed potato. I've not peeled anything for years. Just wash them well and cook. No waste!
I would add the potato skins to my stock bag in the freezer....hadn't thought of it until your video. I purchase chicken feet at a Oriental Market for the collagen.
What a beautiful, delicious, looking dinner! Yum!💕