On Day 6 of our No-Waste Dinners series, where TODAY has teamed up with Cook Smarts to share a week's worth of recipes that re-use ingredients, it's time to break out the ground beef. Here, we're serving up Skillet Beef and Mushroom Toasts with a Baby Kale Salad that takes just 30 minutes to make.
#ReduceFoodWaste Tip: Don’t let leftover sandwich bread get moldy. Divide into your standard serving portions, wrap in plastic, and freeze. When you’re ready to use again, just take it out of the freezer and defrost on the countertop. It’ll be like new again!