Thinking Outside the To-Go Box

by Michelle Borges

Screen Shot 2014-09-29 at 9.21.07 PMIn keeping with “all things new,” this month’s recipes take a new approach to reheating leftover food. Half-eaten sandwiches find a place at the breakfast table, and overwhelming portions of mashed potatoes are blended into a satisfying lunch for the next day. Even Halloween candy contributes to a delicious banana bread!

Half-of-a-Sandwich Scramble & Toast

Recover the uneaten half of your sandwich from the Food 4 Thought Café in the Sackler Center by enjoying it for breakfast tomorrow as an egg scramble!


  • Remove the sandwich contents, and scrape off any remaining condiments. Then, toast the bread in an oven, toaster oven, or pan with a little butter or oil.
  • Cut the leftover meat and cheese from the sandwich into small cubes and keep any other toppings that you think would work in your dish. (Roasted red peppers or caramelized onions would also work well.)
  • Next, prepare your eggs in any way you like them – such as a scramble, frittata or omelet. When the eggs are about halfway done, add in the meat, cheese and other leftover sandwich contents. (Consider also adding black pepper or oregano if you have it on hand.)
  • By the time your eggs are finished cooking, your bread should be toasted. Combine the two to make a sandwich, or enjoy separately!


143904lrgLeftover Mashed Potato Soups

Thinking about a creamy and flavorful soup may keep you from finishing your hefty side of mashed potatoes. Try blending leftover mashed potatoes into a cream-based soup to add texture and flavor.

Soups suited to leftover mashed potatoes include tomato, creamy chicken and rice, as well as any soups that are already squash or potato-based. (If you took home some extra kale or spinach from your meal, those could also work well mixed into a soup.)


Halloween Candy Banana Breadc3d92b5399abb8b7c5b42d3a6884c615

Here is some motivation to not scarf down all of your Halloween candy at once. Roughly chop any candy corn or chocolaty candies (such as Snickers, M&M’s, or Reese’s Cups), and add them to your favorite banana bread recipe or mix.


Michelle Borges is a first-year FPAN student from Raleigh, NC who even sees extra packets of salad dressing and other condiments as potential dinner ingredients.

The Friedman Sprout is a monthly student run newspaper that aims to serve the student population at the Friedman School of Nutrition Science and Policy, prospective students, and alumni. Our mission is to report on newsworthy information that affects the Friedman community including nutrition research, food policy, internship and volunteer opportunities, as well as school events. Our editorial slant is that of sustainability in food and nutrition.

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