What’s Cooking: Surplus Edition
My brain is slowly forgetting what I made. Thinking…thinking…I’m thinking…
Okay, yes, I made chili mac. I had all the ingredients for cafeteria chili, plus my jar of random pasta was getting full. I combined both. So, it was really Chili With Various Leftover Shapes of Dried Pasta. Whatever. It used up food.
Then I made a crockpot full of my Ameri-Mexican Chicken Mix. This is cooking boneless, skinless chicken breasts on low in the slow cooker all day. About 1 hour before we want to eat, I shred it and put it back with some Penzey’s Chicken Taco seasoning. I use it in tacos, enchiladas, burritos, or quesadillas. We had burritos. I froze the leftovers for a later Ameri-Mexican dinner.
We had one night of leftovers, and one set-aside chicken breast that provided chicken salad for our lunch.
Tonight, I’m making sweet potato and black bean chipotle quesadillas. I’m waiting for my black beans to finish cooking. Since I need to use what I already have in my house–with the exception of fresh produce–I used my dried black beans. I’m out of canned.
Tomorrow will be Pad Thai. I have tofu that I need to use before Sunday. And I had everything except scallions, which I picked up today.
On Saturday we are having breakfast. I took some sausage out of the freezer. I’m going to make some whole wheat banana pancakes because I need to use the bananas. And I’ll probably make eggs in omelette form to use up spinach. I can use canned tomato and not have any other veges except onions, or I can go pick up some other veges. I haven’t decided. I have a heart cookie cutter, so I’m going to cut the kids in heart shape. If the bananas would make it another day, I’d do that Sunday morning. I will see how they look.
Sunday will probably be the exception since it is Valentine’s Day. I’ll make whatever Mac wants. Who wants to place bets that it will be chicken strips, green beans and mashed potatoes. Romantic. Surprise, he didn’t pick that! He wants crab legs, so Sunday will are having Seafood of Choice. I’ll make him crab legs. I’m going to have my salmon with ginger and blood orange marinade served on spinach with warm hazelnut encrusted goat cheese. I’m going to pick up shrimp for Ada and Jay, a seafood that they both actually like. I know Ada will dig into the goat cheese with me. She’s my Partner in Cheese.
hmmmm…I wonder if Mac’s choice inspired M to want them tonight for dinner.
Btw…how do you go about cooking yours? Just a simple steam?
In the winter, I steam them. In the summer, I grill them.