Meal planning is by far the most commented on and requested item of me and it’s fairly simple, but the first step is accepting you need a plan in the first place! You can’t make a meal if you don’t have the ingredients you need. You won’t have the ingredients you need unless you actually purchase them. Simple…right? Or maybe not! This photo is of my refrigerator yesterday after eating ourselves out of house and home over the holidays. It was pretty sparse and it was giving me hives. So it was back to reality for me. To make life
Archives for leftovers
I’m lazy when it comes to carrots. For my own eating pleasure, I only use cleaned and peeled “baby” carrots, so when we get “real” carrots from the farm as part of our CSA I look on like I’m not sure what to do with them. My first inclination is to make my mom’s famous Carrot Cake but that really negates the concept of a low calorie food. So these muffins are the next best thing. They are like little carrot cakes without cream cheese frosting (not that you couldn’t add that!) and, at least seem, less sinful. Whenever I
Each week before I make my grocery list, I take everything (well not the condiments!) out of my refrigerator to see what I have left from the week before to work with. Typically it’s a random menagerie of fruits and veggies from the prior week’s CSA pick up and staple items from the week before, i.e. chicken, taco meat, etc. Once it’s on the counter, I wipe down all of the shelves in my refrigerator and then decide what I’m going to make with all of the left overs. I rarely throw anything out–unless it’s gotten funky of course! This
I always start my week with baking/broiling/grilling, or preparing in some fashion, six chicken breasts and I always pick up a rotisserie chicken from the grocery store. So I am bound to have left over chicken on a regular basis. This recipe works great with any left over chicken–white or dark meat and is a twist on a typical chicken salad. I typically eat this over a lettuce salad where my husband would prefer it in a wrap.
My mom was the queen of soup. For years she was the “Soup Nazi” behind the scenes for Grand Central Station–a coffee shop where I grew up and they sold out every day. One of my favorite soups that she made was the Williamsburg Inn Turkey Soup, which is in our Winter cookbook. But in my quest for gluten free, dairy free options I’ve been steering away from this soup and many that our in our cookbooks since they are creamy soups. So I set out this week to use some leftovers–rotisserie chicken and carrots and to tackle the roux
One of my favorite uses for surplus zucchini is zucchini bread and it’s always a hit in the house. This recipe is taken from the Better Homes and Gardens cookbook–my favorite! This page is so gunky (that is a technical term) that you can hardly read the recipe anymore. This recipe only calls for 1 cup of zucchini and even a fairly small zucchini yields more than that when shredded so I typically double the batch. The zucchini can also be replaced by shredded apples–a great way to use up your extra apples from apple picking. The bread can be