There have been so many deals lately, that I'm actually looking forward to a slowdown on sales, so I can get Annie's Market organized - right now there are bags and bags of canned soup ($.25-$.50 each) and canned veggies ($.39 each) that still need to be put away. I'm usually somewhat better at keeping up with the flow, lately though - everything else is sounding like more fun. Surprise....who knew I wasn't naturally inclined towards organization? Mom, this is a good time to keep quiet!
In a huge effort to clean out the freezer, each Sunday, DH & I pick a large, random item and spend the week trying to keep re-inventing leftovers out of it. The week of 32 pieces of grilled chicken went very well - none was left to make into chicken salad, and not a single piece went to waste. This week, it's a whole pork tenderloin, and I'm happy to report - it's about half eaten already. Two more dinners and it should be gone, or with just a small chunk left to get tossed into pork fried rice. Oh, that does sound tasty. I just gave myself another idea. But, naturally, I digress.
Even though this was my idea, I have to admit, it certainly challenges the creativity of the cook to keep making over the main meat of the week. I'm happy to note that my experiment is working well, and that for next week - I'm planning a rare treat - London Broil. I'm also planning some chicken drummies with that because I can't handle too much red meat, and because DH can plow through a cow (beef) like nobody's business. In his defense, London Broil on the grill is heavenly, so I can't really blame him too much. I hope there's enough left to make some Steak Sammies. A girl can dream...
If we can clear some room, we'll be able to grab some $.99 lb. ground beef from Butera this week - I've been craving po'boys, and some nice meatballs. I also am eyeing a deal on roasting chickens over at Caputo's for $.79 lb. Not the greatest deal, but I'd like to roast 3-4 chickens and freeze them - much better than having a chicken moment (where I breakdown and buy a rotisserie chicken and pay far more than it's worth) and having to settle for overcooked, dry, slightly cold rotisserie chicken or worse, buy a bucket of fried chicken (too greasy, though still very tasty), if I ever get chicken at all. I love having a fully stocked freezer of all my favorites, now I just need to clear some room to bring in a little bit of variety.
Any tricks up your sleeve to paring down the freezer and remaking leftovers? I'd love some fresh new ideas!
In a huge effort to clean out the freezer, each Sunday, DH & I pick a large, random item and spend the week trying to keep re-inventing leftovers out of it. The week of 32 pieces of grilled chicken went very well - none was left to make into chicken salad, and not a single piece went to waste. This week, it's a whole pork tenderloin, and I'm happy to report - it's about half eaten already. Two more dinners and it should be gone, or with just a small chunk left to get tossed into pork fried rice. Oh, that does sound tasty. I just gave myself another idea. But, naturally, I digress.
Even though this was my idea, I have to admit, it certainly challenges the creativity of the cook to keep making over the main meat of the week. I'm happy to note that my experiment is working well, and that for next week - I'm planning a rare treat - London Broil. I'm also planning some chicken drummies with that because I can't handle too much red meat, and because DH can plow through a cow (beef) like nobody's business. In his defense, London Broil on the grill is heavenly, so I can't really blame him too much. I hope there's enough left to make some Steak Sammies. A girl can dream...
If we can clear some room, we'll be able to grab some $.99 lb. ground beef from Butera this week - I've been craving po'boys, and some nice meatballs. I also am eyeing a deal on roasting chickens over at Caputo's for $.79 lb. Not the greatest deal, but I'd like to roast 3-4 chickens and freeze them - much better than having a chicken moment (where I breakdown and buy a rotisserie chicken and pay far more than it's worth) and having to settle for overcooked, dry, slightly cold rotisserie chicken or worse, buy a bucket of fried chicken (too greasy, though still very tasty), if I ever get chicken at all. I love having a fully stocked freezer of all my favorites, now I just need to clear some room to bring in a little bit of variety.
Any tricks up your sleeve to paring down the freezer and remaking leftovers? I'd love some fresh new ideas!
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Ohhh, I've been craving pork (or chicken) fried rice.
What is po'boys?
I had to change my blog's url, be sure to update your link. The old one no longer works.
I just keep pulling a package out and then figure out what to do with it. If I get stumped I go to a recipe site online and plug in the ingredients I have and see what that site comes up with. We are getting very creative around here and having some weird meals. Here is one of the sites I use:
http://www.bigoven.com/leftoverwizard2.aspx
Come on over...I am blogging about our home purchase. I am hoping to be able to blog more frequently!