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STARRBRITE's Photo STARRBRITE Posts: 565
4/6/14 12:26 A

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So far these past two days I have used a can of black beans (outdated but OK), pork and beans, mushrooms, and a jar of salsa.

Also used celery, carrots, and corn that was in the fridge and needed to be used. Also used a bag of spinach.

Good for me, and good for the environment. emoticon

"There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle." ~Albert Einstein



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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,852
3/31/14 1:12 A

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It sure did help me when I was moving!

Since you love soup, here is the soup thread on this team:
www.sparkpeople.com/myspark/team_mes
sa
geboard_thread.asp?board=5086x5523x3R>9056857


After you go to the soup thread, if you hold down the Ctrl button and the F button at the same time, a search box will open up. Type Zero into the box, and you'll be able to easily find Zero Points Soup from Weight Watchers.

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STARRBRITE's Photo STARRBRITE Posts: 565
3/30/14 12:00 A

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I like this challenge. I hope to be moving soon, but this challenge will help me clear out. To start with, I'm clearing out canned mushrooms, broth, and five spices for an Asian vegetable soup. I'm using the roast chicken from the fridge.

I'm hoping to use up my frozen vegetables in this recipe, too.

I absolutely love soup, especially soup that has few calories and is low in sodium. emoticon

"There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle." ~Albert Einstein



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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,852
6/18/11 10:57 P

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I'm browning ground beef and chopping onion and garlic tonight to make some of The Crock Pot Lady's Lasagna. Continuing on the Pantry Challenge theme, I'll use up a frozen package of spinach, jarred sauce, and the beef and ricotta in the fridge, and lasagna noodles from the pantry that are in Tupperware and ages old and need used up. I wish I had a green bell pepper and a zuchini. I might go get a pepper. I do have a pkg of fresh mushrooms, they were only $1.29 for 10oz (lg) pkg at the Asian grocery store, Grand Mart. Maybe I'll just make this one spinach/mushroom/onion/garlic/beef. That's already alot of veggies. I love lasagna, it's so flexible.

This is a no-boil recipe that uses regular lagagna noodles, not the specialty no-boil lasagna noodles, from Stephanie O'Dea The Crock Pot Lady, though I don't put in all the veggies she does:
crockpot365.blogspot.com/2008/01/sup
er
-easy-crockpot-lasagna.html


Have you tried her buffalo chicken lasagna?

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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,852
6/11/11 2:55 A

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It's Moving Day, woo hoo! Because of the Pantry Challenge I have so much less to move!!!

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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,852
6/10/11 6:22 P

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Today I used up:

chicken thighs
garlic
ginger
soy sauce
onion powder
spices

I put the recipe on the chicken thread, Asian Barbeque Chicken.

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NEELIXNKES's Photo NEELIXNKES Posts: 6,633
5/24/11 6:14 P

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Sunday: Fend for yourself

Monday: Out

Tuesday: Pork ribs and sauerkraut in the crockpot, mashed cauliflower and potatoes

Wednesday: Grilled chicken and grilled zucchini, potato packets

Thursday: Grilled Pizza

Friday: Grilled Shrimp kabobs with onions, and zucchini

Saturday: Family birthday dinner


~Deb

Co Leader of the One-der-land Will-a-bies www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=41088

&
Co Leader of A Book Club team
www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10007


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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,852
5/24/11 7:01 A

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Here is the French Toast Casserole recipe if anyone's interested:
allrecipes.com/Recipe/french-toast-c
as
serole/Detail.aspx


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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,852
5/24/11 6:42 A

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Here's a great Pantry Challenge recipe - Corn and Ham Frittata. I will use this as well as French Toast Casserole during these last "8 Days Before The Move", very convenient. I may be odd but I like frittatas in the morning for breakfast occasionally, because you can get veggies that way (I don't care for smoothies) and it bakes in the oven while you are getting ready in the morning:
www.lynnskitchenadventures.com/2011/
05
/corn-and-ham-frittata-2.html


As she says in the link,

"Frittatas are a one of my favorite quick and easy go to meals. You can vary them so much. From pasta frittata, to potato frittata, to the corn and ham frittata I have for you to today, they are all a perfect meal for any night of the week."

"It is so easy to add meat, take away the meat, or change the meat in almost any frittata recipe. If you don’t have ham you can use sausage or bacon."

"If you are cutting back on meat then add more vegetables. It is all about experimenting and having fun with basic frittata recipes. And if you have never tried making a frittata you really should give it a try."

Like I said, a great and versatile Pantry Challenge Recipe!

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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,852
5/23/11 4:15 A

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It's Menu Planning Monday - who's got their menu done?

I am still cooking and baking everything in the fridge and freezer in preparation for moving May 31st. Crunch time!

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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,852
5/19/11 8:51 A

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This morning I opened all the cans of Asian veggies in my pantry into colanders, to use them up before the move. Reserved some of them for use for supper. Also am using up an opened bottle of soy sauce and vinegar.

I'm making Stephanie O'Dea the Crock Pot Lady's Hot & Sour Soup:
crockpot365.blogspot.com/2008/01/cro
ck
pot-hot-and-sour-soup-recipe.html

I've made this recipe many times but this time I added canned enoki mushrooms, canned straw mushrooms, canned baby corn, 4 dried shiitaake mushrooms (soaked and sliced, caps only), and a 28oz can of mixed Asian veggies. I also added white pepper; it's not Hot & Sour without white pepper! First I added the amount of liquid called for in the recipe but the veggies weren't even close to being covered; then I kept adding water in measured increments. Turned out I needed to double the recipe because there's so many veggies - I have NEVER made it like this before. Does anyone know if Chinese Five Spice would be good? I didn't have chicken broth so I used bouillion that I don't buy anymore (not healthy), omitted the tofu, and added two cooked & deboned & chopped split chicken breasts. When it's done I'll stir in a cornstarch slurry, and then a thin stream of beaten egg while stirring in all one direction. My mouth is watering; I can't wait for lunch!
emoticon

I had planned to make Robin Miller's stir fry recipe in the crockpot for supper, which will use up the rest of the canned veggies, snow peas and ginger from the fridge, and rice from the pantry. We'll see; the untraditional Hot & Sour may be substantial enough without stir fry due to all the veggies; I might just add some rice to it.

Or maybe make sweet n sour rice. And add snow peas and pineapple to the rice. I have a pkg of seasoning for sweet n sour rice I could use up as well. We'll see.

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NEELIXNKES's Photo NEELIXNKES Posts: 6,633
5/16/11 8:55 A

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Sunday: Grilled cheese and tomato soup

Monday: Broccoli cheddar soup with extra veggies and pasta added

Tuesday: Chicken casserole with quinoa and veggies

Wednesday: Pasta with meat sauce

That's all I got for now. I need to go through the freezer and see what meat and veggies are left.



~Deb

Co Leader of the One-der-land Will-a-bies www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=41088

&
Co Leader of A Book Club team
www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10007


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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,852
5/16/11 3:42 A

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Menu Planning with a Pantry Challenge Focus, May 16 to 31; I'm moving May 31.

CP = Crockpot

CP Lemon chicken stir fry oriental - uses up canned Asian veggies, rice, 3 pkgs seasoning mix I'll never buy again, on-hand veggies, and chicken.

CP Beef roast from the freezer, with canned and frozen veggies, and sweet potato roasted in toaster oven.

CP Balsamic chicken and tomatoes - uses up chicken, canned toms, peppers, onions, seasoning, opened bottle of vinegar I can't move with, and whole wheat penne

CP Potato chicken sauerkraut soup - uses up all of those plus onion, lentils, etc.

CP Chicken cacciatore - uses up 2 pkgs Italian herb chicken slow cooker seasoning I'll never buy again, mushrooms, peppers, canned toms, canned paste, and spaghetti or linguini

CP Split pea soup with ham - uses up both, onions, and carrots

CP Lasagna - uses up lasagna noodles, ricotta, pkg of frozen spinach, sauce, freezer ground beef

CP Black eyed pea and kale soup - uses up peas, little smokies, frozen kale, onions

CP Chicken and stuffing - uses up Stove Top and 2 pkg chicken gravy mix I'll never buy again, sour cream, onions

CP Buffalo chicken - uses up opened bottle buffalo sauce, rice

Sour cream chicken enchiladas - uses up canned sauce I'll never buy again, tortillas, chicken, sour cream, canned green chilies, salsa, rice made into homemade Spanish rice

Chicken-Stuffed Jalapeno boats - use up leftover enchilada sauce, chicken, peppers, onions. Put leftover enchilada sauce/chicken mix as the filling for a quesadilla; serve boats with quesadillas and rice.

French toast casserole - for the last week, to use up remaining bread, eggs, etc.

Cherry vanilla oatmeal - to use up opened oatmeal, dried cherries, spices

Marinated chicken breasts - I'll bag breasts individually with different flavors of opened salad dressings, marinate, freeze, then bake all the contents of the bag, very simple, delicious, and great way to use up opened italian dressings.

Condiment chicken - similar to the above, mix and match condiment flavor combinations to use up your mustard, jelly, ketchup, etc anything open in fridge that you would throw out before moving. Put chicken in CP, pour the other stuff on top. It never tastes the same twice but always tastes good.

Lunches and breakfasts will focus on using up leftovers, freezer veggies, and canned goods.

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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,852
5/13/11 6:46 P

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Thanks RubyTwosDay! Great story, so cute about your son.

I'm using up 2pkgs Lemon Chicken Stir Fry Seasoning Mix, chicken from the freezer, and snow peas and broccoli from the fridge. I'm just changing it up to put it in the crockpot, un-fried, instead.

- 1 lb boneless skinless chicken, cut in bite-size pieces (I doubled)
- 4 green onions, 3 celery stalks, 1/2 red or green pepper, 4 carrots, 4 mushrooms; sliced (I used what I had on hand)
- 1 can (8 oz) bamboo shoots, drained (I substituted 28 oz can of stir fry veggies from Aldi's)

Combine mix, 1 tbsp sugar, and 1/3 cup water. Heat 2 tbsp oil in skillet or wok; stir-fry chicken. Add veggies except mushrooms & bamboo shoots; stir-fry. Add remaining veggies; stir-fry. Add seasoning mixture; stir-fry 1 min.

My changes:
Cut up chicken into bite size pieces and put in ziploc bag or crockpot liner bag. Add pkged seasoning mix and sugar, squeezing the bag and mushing pieces around so the chicken pieces get coated. Put raw celery, onion, carrots on bottom of crock. Add chicken to crockpot, with frozen or canned stir fry veggies on top. Cook 4 hours on low. Taste. I like my veggies still on the crunchy side. If you don't, cook it longer. You could also add lemon zest, juice, or dried peel; lemon pepper; white pepper is so good in Chinese dishes; or crushed red pepper if you want it spicy. If you have another pkg seasoning mix you could also sprinkle it over the top. I will stir and add fresh broccoli, snow peas, green pepper, mushrooms, and soy sauce during the last hour, and serving over white or brown rice.

Edited by: CAROLFAITHWALKR at: 5/13/2011 (18:59)
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RUBYTWOSDAY's Photo RUBYTWOSDAY Posts: 197
5/13/11 9:11 A

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Carol,
I remember when we moved last - 15 years ago. My kids were young - grade 3 and 6. I decided that we weren't moving all the canned and boxed food so we started clearing it out. My son was just starting to be interested in fending for himself in the kitchen and his job was to make sure that all the boxes of cup'o'soup was consumed. I can still see his shining face the first time he prepared a cup of soup for himself. Was he ever proud! And like you, the week before the move we donated a box of food to our church's white-box Sunday. I appreciated the fewer boxes heading to the kitchen on moving day, but my first grocery bill after the move was a killer!
Good luck on moving day!

CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,852
5/12/11 10:01 P

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Yes I shudder to think, if I HADN'T been doing this challenge since the end of Jan, what I'd be moving with. As it is I now have much less, plus everything organized by date so I know what I can give away to charity (with good dates).

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RUBYTWOSDAY's Photo RUBYTWOSDAY Posts: 197
5/12/11 2:52 P

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I'm still working on clearing out that pantry. I've been trying to use one can/package out of my stock every day. Tonight will be triple. I'm making a tuna noodle casserole. So will be using a can of tuna, 1/2 package of macaroni and a can of low-fat cream/chicken soup. The shelf where my cans are is now 1/2 empty. I'm loving this challenge.

CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,852
5/11/11 10:06 A

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Thank you Deb!

What is it with the men and donuts when they know we're trying to lose?!, LOL. Men . . .

I am using up fridge items in preparation of the move, only 3 cooking weeks left!, and speaking of high fat foods like donuts, I have a bunch of sourcream to use up. How did that get into my fridge when I don't even like it and it's not healthy? It must have been a "free" coupon deal. The dates are old so I can't give to a neighbor, and I also have some canned evap milk I don't want to move with.

Found a great solution! This is perfect for our Pantry Challenge! Do you have any of the following that needs to be used up?:

- Use Up Heavy Cream
Don't let any leftover heavy cream go to waste. Use it up in one of these recipes:

- Use Up Buttermilk
Have some leftover buttermilk that you need to use up? One of these recipes should do the trick:

- Use Up Leftover Sour Cream - Have leftover sour cream? Here are ways to use it up.

- Uses for Leftover Sweetened Condensed Milk
Have a partial can of sweetened condensed milk that you need to use up? Try these ideas.

- Uses for Leftover Evaporated Milk
Have a partial can of evaporated milk that you need to use up? Try these ideas.

- Uses for Stale Bread
Have a rock hard loaf of bread? Rescue it with one of these stale bread recipes:

- Uses for Leftover Pasta
Cook too much pasta? Here are some recipes to help you use up those leftover noodles.

- Uses for Leftover Wine
Wondering what to do with the rest of that open bottle of wine? Here are several ideas to help you use up your leftovers:

- Leftover Delight Soup
Put your leftovers to use in this simple and adaptable soup recipe.

- Chicken Noodle Soup
Transform last night's chicken into a delicious pot of chicken noodle soup.

- Potato Soup from a Leftover Baked Potato
Turn a leftover baked potato into a delicious and filling potato soup for two.

- Scrap Soup - Transform your meal scraps into a tasty soup.

- Frugal Frittata - Turn your leftovers into a hearty egg dish.

- Leftover Bread Recipes
You'll want to hang on to your heels and stale slices after you see these use-'em-up ideas for leftover bread.

- Leftover Chicken Recipes - Tasty new meals from leftover chicken.

- Leftover Spaghetti and Pasta Recipes - 10 ways to use up leftover noodles.

- Creative Uses for Leftover Potatoes
Mashed or baked, sweet or plain – you can find something to do with your extra potatoes.

- Leftover Meatloaf Recipes - Two quick and easy uses for leftover meatloaf.

- How to Use Restaurant Leftovers to Create New Meals - Ideas for utilizing restaurant doggy bags.

- 10 Ways to Use Up Flat Cola - Have a bottle or can of flat Cola? Here's how to use it up.

- Leftover Turkey Recipes - A long list of recipes that utilize leftover turkey

- 10 Low-Fat Ways to Use Leftover Turkey - Healthy and practical ways to use up your holiday bird.

- Use Up Your Holiday Ham - Transform your holiday ham into something new and tasty.

- Recipes that Use Leftover Christmas Foods
Ideas for leftover turkey, ham, mashed potatoes, roast beef, cranberry sauce and candy canes.

- Uses for Leftover Halloween Candy - Put all that Halloween candy to good use with these ideas.

- Recipes for Leftover Corned Beef
Have lots of leftover corned beef from your St. Patrick's Day celebration? Put it to use in one of these recipes.

- Leftover Ham Recipes - Have oodles of leftover ham? Put it to work in one (or more) of these recipes:

- Uses for Ham Bones - Don't toss it! It can be put to good use in one of these recipes.

- How to Freeze a Ham Bone
When your holiday ham is gone, freeze the ham bone, and use it to make soup later. Here's how.

frugalliving.about.com/od/utilizingl
ef
tovers/Utilizing_Leftovers.htm?nl=1


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NEELIXNKES's Photo NEELIXNKES Posts: 6,633
5/6/11 10:27 A

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Good luck with your move Carol. Hopefully it will go smoothly and you will be happy in your new space. Yay for batch cooked foods to make this time a bit easier!

My MIL ended up coming to stay for the week unexpectedly so I hadn't really planned since we didn't know what was going on with her. I have cooked each night and even made some baked goods to avoid buying some for her. Unfortunately that hasn't worked since my husband decided that a box of donuts were better than the cookies I made. So much for saving money on the ingredients that we have at home. Not going to complain, not going to complain. I am debating trying to make a loaf of bread today or just buy another loaf. Seriously, this will be the third loaf of bread in a week. We barely go through one between the two of us normally. I think I will just buy it and try experimenting when we are on our own. I need to get the grill cleaned anyhow so that it is ready for my mom on Sunday emoticon

This week so far:

Used up 2 bags of frozen bananas, a bag of rice, a pack of chicken, a corn beef brisket bought on sale in March, some of the potato stash, some of the oatmeal stash, some of the flour stash. Not bad for an unplanned week but hopefully will be planning again soon!

Better get going and see if the tortillas in the fridge are still worthy of freezing for use next week since I can't cook with much spice right now.

Edited by: NEELIXNKES at: 5/6/2011 (10:29)
~Deb

Co Leader of the One-der-land Will-a-bies www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=41088

&
Co Leader of A Book Club team
www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10007


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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,852
5/6/11 12:20 A

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How is everyone doing this week?

Myself, all my Pantry Challenge training from this year's first quarter / first third is coming into good use as I am now cooking and using up everything in the fridge. Then I will do the same with all freezer items. This is in preparation for moving at the end of this month. Yeeeeeee haw I'm using up all Pantry Items now, and not buying one thing!!!! There was a possibility I'd move but I really didn't think it would happen, so this is unplanned, and I have 3 weeks to use everything up! Everything must go!

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NEELIXNKES's Photo NEELIXNKES Posts: 6,633
4/26/11 10:21 A

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Thanks for the links Carol! Now I have an idea on how to jazz up rice and beans this week!

Monday: Spaghetti with marinara

Tuesday: Ham/blackbeans/Rice with leftover tortillas, roasted cauliflower and mushrooms on the side

Wednesday: Bear Creek Broccoli cheese soup with ham added and extra broccoli, Heart Smart bisquits

Thursday: Bourbon drumsticks and roasted asparagus and mushrooms

Friday: Market Day Lasagna rollups with some sort of veggie on the side

Saturday: Shrimp Stirfry with rice/quinoa mix

Sunday: At a family member's house


~Deb

Co Leader of the One-der-land Will-a-bies www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=41088

&
Co Leader of A Book Club team
www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=10007


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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,852
4/25/11 6:35 A

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I know exactly what you mean! I feel the same way!

How was everyone's Holiday Week / Holy Week? Mine was extremely busy, and this week is going to be the same. Not much posting from me I'm afraid.

The good news is I don't have to cook all week - or barely have to with so many leftovers to use up!

Speaking of leftovers, if any of you have leftover ham to use up, here are some recipe links with ideas to help you for this week's menu planning (I always love seeing others' ideas). Spilt Pea Soup with ham, and Hawaiian Pizza sound wonderful to me:

30 Recipe Ideas for Leftover Ham:
tipnut.com/leftover-ham/

Menu Plan Using Up Leftover Ham:
www.lynnskitchenadventures.com/2011/
04
/menu-plan-using-up-leftover-ham.html


7 Recipes to Use Up Your Leftover Ham
www.5dollardinners.com/2011/04/7-rec
ip
es-leftover-ham-archives.html


Menu Plan with Two Dinner Items Using Leftover Ham:
www.5dollardinners.com/2011/04/weekl
y-
meal-plan-printable-grocery-list-aprR>il-25th.html


If anyone has links for lists of ideas for Lamb Leftovers, and Turkey Leftovers, similar to the links I provided above, please post them!



Edited by: CAROLFAITHWALKR at: 4/25/2011 (16:40)
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RUBYTWOSDAY's Photo RUBYTWOSDAY Posts: 197
4/24/11 6:44 P

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Wow, I finally discovered that the February Pantry Challenge has spilled over into March and April. And I thought I was the only one still emptying out my pantry. I've got to say that this is one of the best challenges that I have committed myself to. Not only am I gradually clearing out the pantry, we're eating at home almost entirely and the grocery bills are smaller. Thank you for getting me started on this roll. Maybe by mid-July I'll have finally cleared out that cupboard!

CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,852
4/17/11 8:32 A

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Sun - Leftover Buffet, & dye eggs Sun or Mon

Mex Mon - Red Enchiladas, Beef - found this great from scratch recipe I can't wait:
www.youtube.com/user/Praxxus55712#p/
se
arch/1/kIEK4UMrL3Q


Tuna Tue - Lunch Albacore tuna salad (use eggs). Dinner Leftover Buffet.

Wed - White Enchiladas using leftover batchcooked chicken.

Thurs - Lunch Egg Salad Sand. Dinner leftovers. Thurs after sundown make fresh juices.

Fri & Sat - fast

Sun - Resurrection Feast Celebration
Yesterday I looked at the grocery ads online, trying to find out which store has butter on sale for $2 to make the red enchiladas with. I am out. Food Lion $2.99, Safeway $2.49, Aldis $2.29, and at Superfresh I finally found my $1.99 butter, SCORE!

While looking I saw many pretty Easter ad specials for ham & turkey. Some I put on my grocery list to print, only to take them off because I already have a ham and a frozen turkey breast.

Finally I decided: if I already have this stuff, why not cook it for Resurrection Day? I hadn't planned to cook because I'm by myself this year, but, I can take some to a friend's house and the rest will be batchcooked for me at home, which will save so much time later. So, I'm cooking and I'm going all-out, yee haw!!! Turkey breast, ham, sweet potato casserole, I'm going to make a pineapple cranberry mandarin orange sauce/jelly for more like Spring. I will also have a couple highly nutritious veggies and a green salad. My friend loves Brussels Sprouts the way I make them, cooked in balsamic vinegar and butter. So I'll have those plus a couple mixed veggies and salad. On my plate I'll have normal portions of veggies and small portions or just a taste, of everything else.

So I barely have to cook at all this week, due to leftovers and enchiladas and it being a short week; and next week I won't have to cook either.

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LABEILLE's Photo LABEILLE Posts: 1,035
4/16/11 8:22 P

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I don't have enough freezer space to store chicken or veggie stock. I try to have one or two mason jars of it in the fridge at any time. If I haven't used it up yet when I have the stuff to make a new batch, I just use the old stock for the liquid. It just gets better every time.
The downside comes when I have just used it up and want more before I've made more.

I have done less detailed menu planning lately but one thing that has worked for me is to plan several possible meals that I have the ingredients for that can be made quickly and then I can make whichever hubby or I are in the mood for when I get home. That only works if I get home early enough though. I have yet to plan for next week--should be doing that now.

Vegetarain daughter is home from college starting at Easter and will live with us for the summer. That makes planning more challenging but the actual cooking easier as she will do much of it if she's home. (For example I will do a vegetarian curry in the crockpot and then through some half chicken breasts on the Foreman grill). Also we are probably going to get a CSA box (it's now or never)

NEELIXNKES's Photo NEELIXNKES Posts: 6,633
4/16/11 2:59 P

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Today I was hoping to get more done by now but I have cleaned off two shelves in a cabinet and have both crockpots going. One with veggie stock and one with a whole chicken seasoned rotisserie style from the crockpot lady.

Throughout the week I went over several grocery ads and I still have to make a final list after checking out what we have to use up this week. I would really like to finish the open packages of cheddar cheese (shreds and brick) and the container of cream cheese. I will be making some sort of baked good with apples because I have 3 that really need to get used up. I'm still working on cleaning out the small freezer. We used up the stash of premade meals in there already. I have a few lasagne rollups in there to use up so maybe that would make a good dinner this week. I have a bag of hashbrowns that I don't remember why I bought it. I think there was a recipe I had in mind but I can't seem to find it now. I also have a package of pie crusts in there that I had bought to make ricotta, spinach, sausage pie. I think I am going to use one to make an apple pie with an oatmeal crumb topping.

Uses for the chicken that is cooking today:

Dinner tonight of chicken with baked potatoes and teryiaki veggies
Chicken salad tomorrow for lunch
Either taco roll or chicken and bisquits
Chicken, Kale, and, lentil soup either Monday or Tuesday
Freeze any leftover meat and freeze the carcass since I have chicken stock to use up already.

That's all I can think of right now.



~Deb

Co Leader of the One-der-land Will-a-bies www.sparkpeople.com/myspark/groups_i
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NEELIXNKES's Photo NEELIXNKES Posts: 6,633
4/13/11 7:14 P

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I have given packages of tea bags that are individually wrapped to our local food pantry as well so that is an option depending on the package. Your ideas are good though on what to do with the other type. I have been trying to send a package of Jasmine tea to work with my husband for someone who loves Jasmine tea because I can't stand the flavor but DH likes it so he decided to keep it emoticon even though he doesn't drink it except when he is sick. I actually finished up all the tea except for the plain black that I had opened so I got to pick out a new flavor this week emoticon Now that the weather is warming up I am guessing I will be drinking iced tea more often. I even bypassed buying an iced tea at Micky' D's today to make my own... this is a huge moment for me emoticon J/K but it was a big deal to my dh when I told him I didn't stop for tea today.

I scored a bunch of 50% off chicken last week and would have bought more but DH was with me and talked me down emoticon I found a bunch of recipes to try in the chicken thread so I am prepared for plenty of new recipes.

I think I am going to take a hint from Carol and work on cleaning the fridge one shelf at a time over the next week or two so that it becomes habit. I was grossed out by it earlier today so today is as good as any to start emoticon

Whoops, DH is home, better go start dinner. Have a healthy day!


~Deb

Co Leader of the One-der-land Will-a-bies www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=41088

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NADJAZZ's Photo NADJAZZ Posts: 1,840
4/12/11 1:34 P

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Carol, those are great suggestions, and thanks for giving me permission to just throw it away!
emoticon

I'll put the better ones out in the work kitchen with a "free" sign. Cheap or old ones will go into the compost pile!

p.s. All of your menu items below look sooo yummy!

Edited by: NADJAZZ at: 4/12/2011 (13:37)
Nadine
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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,852
4/12/11 12:55 P

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You could always leave a note on it - free - I have thrown out tea before I didn't like. I bought it from the dollar store, a box of a brand I'd never heard of, and thought for a buck it was worth a try, and it was awful. I threw it out and did not feel guilty, did not try to use it up or give it away because it was so bad. I've heard they are good for things like compost? If yours is good tea, but just a flavor you don't like, then I'd put a free sign on it I have a friend who loves mint tea; when I get mint in mixed combo variety packs of tea, I give the mint to her.

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NADJAZZ's Photo NADJAZZ Posts: 1,840
4/12/11 8:37 A

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You know how some of us have too much tea in our pantry? I think I know why *I* do...I'm hanging on to tea that I just don't like! I drink hot or iced tea daily, and I have used up all the favorite ones, and vowed not to buy anymore, until I used up what I have. I love jasmine tea, but this tin I'm working through now tastes artificial and perfumey. After two weeks of trying to like it, I'm giving up and getting RID of it! Should I just toss it? I thought about leaving it in the kitchen at work...maybe someone else will like it!

Nadine
abcnews.go.com/Health/mess-ernestine
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s-150/story?id=10480184


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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,852
4/12/11 4:06 A

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2 Saturdays ago I scored 3lb bags of onions for 79 cents each; bought several. I have been cooking lots of oniony things, delicious!, such as chicken broth, crockpot turkey smothered in onion, cucumber salad, etc.

So I was looking for a new idea for beef, because pot roast didn't appeal, and I wanted a break from the chicken, turkey, and vegetarian I've been eating. As a result of poking around on different sites for beef ideas, I remembered something: oh yeah, speaking of The Pantry Challenge, I have a bunch of those packaged seasonings that I no longer buy, to use up! Somehow I forgot about those. They always have unusual and different flavor combos I normally never think of.

I had previously batchcooked some chicken in a stock pot on the stove top. I removed the chicken and reserved the liquid. Sun/Mon I made homemade chicken veggie broth (rosemary, thyme, bay leaf, salt, onion, garlic, celery, carrot). I strained out the veggies and it made 5 containers of frozen broth.

Sun: I had a craving for tomato soup. Canned soup is something I ran out of awhile ago and will not buy again because homemade is healthier. So after looking at some SparkRecipes I made mine with a 28oz can of puree, a 28oz can of diced with Italian seasonings, 2 cans of water, finely diced onion and garlic sauteed in olive oil, and I added dry herbs sweet basil and Italian seasoning. This was soooo simple and so good!! And it was all pantry items. Served with cold turkey breast pinched from fridge, and cucumber salad.

Mon: Tomato rice chicken soup was an experiment using the leftover tomato soup, the veggies from chicken broth, batchcooked deboned chicken, and rice. Sun's tomato soup was just-right consistency; Mon's tomato chicken rice soup is thicker due to the rice and veggies, and I can't believe how good it was! So it was not boring, and it was not like having tomato soup 2 nights in a row. I have 4 containers in fridge for lunches. Serve with green salad.

Tacos with Pico de Gallo, uses up crock pot browned ground beef in freezer combined with crock pot pintos, onions, 2 seasoning packets; and the shells, salsa, and cheese I already have on hand. Serve with shredded lettuce topped with chopped cucumbers dressed with fresh lime vinaigrette.

Leftover crock pot turkey breast, fresh crock pot acorn squash, frozen Brussels sprouts. Serve with baked apple cranberry crisp which uses up canned apple filling I'll never buy again, cranberries, and oatmeal for the crisp topping.

Stuffed jalapeno poppers uses jalapenos, batchcooked deboned chicken, and cheese I have on hand. Serve with homemade baked tortilla lime chips and salsa.

Make-ahead manicotti uses all pantry items, serve with Italian salad and garlic breadsticks.

Beef & broccoli using 1/2 of a freezer roast, onions, and seasoning packet.

White enchiladas using batchcooked deboned chicken, canned sauce I won't buy again, and the tortillas and cheese and canned green chilies I have on hand. Serve with Spanish rice and green salad.

Crock pot chicken and dressing uses up batchcooked deboned chicken, packet of chicken gravy I'll never buy again, and Stove Top stuffing I'll never buy again. Serve small portion with big green salad.

Crock pot beef fajitas using other 1/2 half of freezer roast, onions, bell pepper, spices, tortillas and cheese I have on hand.

Lemon chicken stir-fry using batchcooked deboned chicken, snow peas, canned Asian veggies, seasoning packet, and rice.

Crock pot BBQ beef from freezer, onions, and buns from Dollar Tree. Serve with coleslaw I've been craving, and canned mixed greens I'm using up and won't buy again.

Red enchiladas using leftover shredded beef, turkey, or chicken, canned sauce I won't buy again, and the tortillas and cheese and onions I have on hand. Serve with guacamole on shredded lettuce.

Slow cooker Italian Herb Chicken Seasoning packet - uses up all pantry items, and batchcooked deboned chicken, serve with big green salad.

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NEELIXNKES's Photo NEELIXNKES Posts: 6,633
4/11/11 9:44 P

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LABEILLE: Thanks for the tip. I will check crockpot lady. I thought that the recipe I had was just a jumble of what you have around but it isn't. I have been saving carrot and celery scrapes in the freezer along with some asparagus scraps to make it but I am starting to wonder if the asparagus would be a good idea. I have onions on hand to use up as well so I may just cobble it together with what I have on hand and take notes for next time emoticon

Our dinner plan got messed up at the end of the last week so I started out the week with the meals that we didn't use sortof.

Sunday: Beef Stew from the freezer

Monday: Bean and rice burritos

Tuesday: Saucy Sweet and Sour Chicken from one of the links that Carol Posted that had a bunch of different recipes. www.bhg.com/recipe/chicken/saucy-swe
et
-and-sour-chicken/
I'm going to half the sauce recipe though because I think I only have a pound of meat for it.

Wednesday: Spinach Linguine Algio/Olio with veggies

Thursday: Bear Creek soup mix

Friday: Shrimp Cocktail, cheese and sausage



~Deb

Co Leader of the One-der-land Will-a-bies www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=41088

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NADJAZZ's Photo NADJAZZ Posts: 1,840
4/10/11 9:52 P

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This week, using what I have means NOT using the crockpot for every dinner!
Sunday: Rotisserie-style chicken in the crockpot
Monday: Baked Pork Chops
Tue: Chicken Tortilla soup (crockpot) from Sunday's leftovers
Wed: Stir-fry using Monday's leftovers
Thu: Tofu stir-fry
Fri: Leftovers night - we'll see what's left!
Sat - some version of grilled chicken

Have a great week, everyone!

Nadine
abcnews.go.com/Health/mess-ernestine
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SHASSYSUE2's Photo SHASSYSUE2 SparkPoints: (14,101)
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4/10/11 5:28 P

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Used the Crockpot this week, to make some homecooked Pinto Beans!! Yummy!! A very inexpensive meal Pinto Beans, Collard Greens, and Cornbread. All cooked low fat, and delicious!!!!! emoticon

Keep Sparkling!! Hugs! Shannon


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NADJAZZ's Photo NADJAZZ Posts: 1,840
4/9/11 11:05 P

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Sorry I've been MIA, but for some reason I'm not getting emailed about new posts on this thread! Anyhoo, like Carol, I'm cutting back a little on the batch cooking, due to too many leftovers. I typically do my batch cooking on Sundays, so I will post back tomorrow with my weekly menu.

Nadine
abcnews.go.com/Health/mess-ernestine
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s-150/story?id=10480184


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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,852
4/7/11 9:53 P

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I cleaned out the fridge last night for trash this morning.

It is still crammed full.

I put a turkey breast in the crockpot this morning with seasoning, onions, and water.

And filled a stockpot on the stove top full of chicken on the bone.

I also have marinated bean salad and several kinds of leftovers to use up. Plus fresh veggies I bought Sat. I searched the internet for bean salad recipes to see what I did wrong with the dressing. Drained it, added new dressing, and now it's great!

Tonight I'm picking the chicken off the bones to make:
Chicken-grape-mushroom salad
Ree Drummond's Chicken Spaghetti (freeze)
Robin Miller's stir fry with Stephanie O'Dea's Hot & Sour Soup
Chicken broccoli rice & cheese casserole (freeze)
Frank's Red Hot Buffalo Chicken Salad, which will use up opened condiments in the fridge, and can be used in wraps, sandwiches, salads, or on a personal-size tortilla pizza.

I strained the chicken broth from the stove top batch and am putting it into the crockpot tonight with veggies for tasty broth; will freeze some broth and make chicken veggie soup with the rest. I have extra Adobo seasoning (salt) from the days I used to buy too much, so I used Adobo instead of plain salt for the chicken broth. I'm surprised how well Adobo works. It's very very good.

This fridge cleanout and cooking spree points to the fact I need to do a better job of planning. With things going on in my personal life the fridge food crept up on me and got out of hand. So even though I don't need to menu plan this week, I'm going to do so anyway; I need the intentional focus in my life.

Also am going to start wiping a shelf or section of the fridge every day, which fell by the way side. When I do that daily it makes such a huge difference. It's not a lifestyle change habit yet, but I definitely am going to work on it til it is. The weeks I do it every day are soooo much better.

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LABEILLE's Photo LABEILLE Posts: 1,035
4/7/11 3:49 P

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Deb, did you find a veggie stock recipe yet? It is the recipe du jour at Stephanie the Crockpot Lady (crockpot365blogspot.com).
Her version uses veggie peels and ends that you've saved up.(It works great -I've done it for years).
lf you need to make it now from scratch, use an onion, a couple of carrots, and the leafy ends of a bunch of celery. Add parsnip or parsley it your have it. Cook overnight or all day, then strain. (Salt before or after)

Yum asparagus and spinach! Love spring veggies (Still months too early, here.)

NEELIXNKES's Photo NEELIXNKES Posts: 6,633
4/6/11 12:11 P

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Ok, I guess I need to get planning for the rest of the week emoticon

Wednesday: Bourbon sauce pork chops, steamed aspargus, and mashed potatoes

Thursday: Beef Stew from the Freezer

Friday: Tortilla Pizzas

Saturday: Spinach Linguine Aglio/Olio with veggies

I also want to make some crockpot veggie broth this week but I don't have a starter base. I need to look for some recipes to see if I can find something that will work.

Have a healthy wednesday

~Deb

Co Leader of the One-der-land Will-a-bies www.sparkpeople.com/myspark/groups_i
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SHASSYSUE2's Photo SHASSYSUE2 SparkPoints: (14,101)
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4/5/11 11:40 P

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I used a meatloaf out of the freezer tonight, and it was just as good as it was fresh!! Tomorrow night it will be pinto beans from the pantry and fresh collards (two crockpots going at once) and homemade cornbread using self rising cornmeal....

Right now my fridge is loaded to the gills!! So we really do need to clean out and just eat what is in there!!

Have a great Weds!! Shannon

Keep Sparkling!! Hugs! Shannon


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NEELIXNKES's Photo NEELIXNKES Posts: 6,633
4/4/11 10:28 P

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That's great Carol! I hope that you can make it almost as long or longer this time emoticon

I have to say that I was looking around today and realized that I have finished two boxes of tea, used up several items that had been hanging around for awhile, and managed to buy meat on a grocery trip that ended up on budget and not over. Pretty happy about that. Our big freezer is now about half full whereas it was full when I started this challenge in February and we have have used up a lot of canned goods throughout the challenge. The one thing I really need to focus on during April is cleaning out the small freezer and using up the open bottles of sauces in the fridge.

~Deb

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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,852
4/4/11 4:55 P

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Saturday I had a big grocery shop, the first big one in 2 months. Between this one and the last one, I have only bought produce, milk, stockpile beans, and super-duper-bargain-sales on stockpile items at their lowest price like chicken on deepest sale price, etc.

I spent about $30 on stockpile sale items. And another approximately $70 on produce and other groceries, including non-food items like kleenex and toilet paper.

What stands out in my mind is this is first big grocery shop in a long, looooooong time, thanks to The Pantry Challenge. So I'm going to keep doing The Pantry Challenge! It has saved me soooo much money and gasoline it's unbelievable. Truly, if I had not experienced it myself, I would NOT have believed it.

This time I'm keeping track of the dates: last big grocery shop was 4/2; we'll see how long I can go before the next big grocery shop.

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NEELIXNKES's Photo NEELIXNKES Posts: 6,633
4/3/11 3:26 P

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Dinner plan for the next few days:

Sunday: Chili over baked potatoes (Chili from the freezer, potatoes are the last in the old bag)

Monday: Salsa chicken with black beans and rice, tortillas for DH (bottle of salsa that has been around for awhile, can of black beans, and tortillas from last week, chicken I am just going to use the new chicken instead of pulling the old chicken out of the freezer to thaw)

Tuesday: Tuna Noodle casserole with broccoli and mushrooms (uses up a can of tuna, can of soup, some pasta that we have been working on using up for awhile, and old veggies)

My husband is currently working his way through an old box of thin mint cookies so no worries about baking him a treat right now. I need to take a good look at what meat is left in the freezer to see what to make for the rest of the week but I don't have the ummph to plan out the whole week this week. I have tomorrow's breakfast and lunch planned for myself so that works for now. We were able to get out of the grocery store at around $45.00 for food items today but not sure if I will be able to make it the whole week without stopping at the store again as I really didn't make a very good list this morning.

Have a healthy week!



~Deb

Co Leader of the One-der-land Will-a-bies www.sparkpeople.com/myspark/groups_i
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LABEILLE's Photo LABEILLE Posts: 1,035
4/2/11 2:54 P

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Today's clean-out the fridge lunch soup: Greek Avgolemone (sp?) with a little extra:

I used some of my homemade chicken stock and some of the veggie stock we bought when vegetarian daughter was home (she will turn up her nose for sure if it's still here at Easter!)--and then combined them in the same jar, what was I thinking that I'd use them for different things?

The leftover rice I had cooked for the week.

Half a can of salmon hubby left in the fridge (the something extra).

The redeemable bits of the bag of spinach I bought, marked down, over a week ago; again, what was I thinking?

A green onion, and a squirt of lemon juice.

I would have added black olives but I refuse to buy more till I get my stash of green olives down (this could take months...)

I brought home 3/4 packet of European style rusks I had stashed at my office that fall apart whenever I try to eat them. After a pulse in the blender I now have fine crumbs I will actually use (for breading, and for crumb crusts).

CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,852
4/2/11 10:04 A

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I am making the black bean and sausage soup, to use up the sausage that's been in my fridge far too long, and the cajun seasoning in my spices I never use. Will have to change the recipe up a little though, because it overfilled my largest crock pot. I have the excess sitting on the stove top waiting to be cooked separately, unfortunately. The recipe below is the one I'm tweaking, the recipe below is a combo from the two links given in the previous post, with my changes; they are a SparkRecipe for black bean sausage soup, and Crock-Pot's website highly rated recipe for Creole Black Beans. Also I somehow did not have any carrots, so there are no carrots in my crockpot (sad). When it's tweaked and ready I'll add it to SparkRecipes. Even though it just started and can't even be warm yet, it already smells good!


Carol's Black Bean and Sausage Crock Pot Soup
3 cups (1.5 lbs) dry black turtle beans previously cooked in crockpot, = 8 cups cooked and drained (you can sub 6 cans 15oz ea, drained and rinsed)
I'LL HAVE TO REDUCE THIS TO 2 CUPS, WHICH IS CONVENIENT BECAUSE IT'LL BE A 1LB BAG, NICE AMOUNT FOR THE RECIPE.
14 oz smoked sausage, cubed, I used Hillshire lite smoked chicken
3 medium red onions, chopped
1 huge green bell pepper, chopped
3 large carrots, diced chopped (DIDN'T USE, OUT)
3 stalks of celery, diced
8 cloves garlic, minced
1 14.5 oz can (Benita brand from Aldi's) diced tomatoes with green chilies
8 oz tomato sauce
4 cups beef broth (can sub any broth, or, water with 2 bouillon cubes; I used homemade crockpot beef broth)
4 teaspoons dried thyme
3 teaspoons dried oregano
3 teaspoons white pepper
1 teaspoon cajun seasoning
.5 teaspoon black pepper
.5 teaspoon cayenne pepper
10 bay leaves

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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,852
3/29/11 7:46 P

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CAROL'S MENU 3/29 - 4/11

I have too many leftovers, so from now on I'm only cooking 4 recipes per week for dinners. I'll eat leftovers for the other 3 nights, and leftovers for lunches. I also eat one piece of whole fruit on empty stomach before each meal. CP = Crock Pot.

Week of 3/29 - 4/4
Breakfast Batchcook of the week:
Apple cinnamon raisin oatmeal, 4 servings cooked on stove top using old fashioned oats

Crockpot soup of the week:
Black bean with sausage. I will use a combo of the following recipes and cajun seasoning instead of salt (it's mostly salt, which I don't buy anymore):

CP Creole Black Beans
www.crock-pot.com/Recipe.aspx?rid=15
20


CP Black Bean and Sausage Soup
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=58638


Dinner 1 of 4: Crockpot (CP) Chicken Wings
Served over rice (rice, canned pineapple, green pepper, sweet & sour sauce), with steamed sugar snap or snow peas.

Crockpot Chicken Wings

Ingredients
•18 chicken wings
•1/3 cup of soy sauce
•2 garlic cloves, minced
•2 teaspoons of oil
•1 tablespoon of honey
•1 teaspoon of ginger
•1/3 onion, minced

In a crockpot mix the wings up with the other ingredients to make sure the garlic and onions cover all the wings adequately.

Cover the crock pot and turn it on low for six to eight hours. After about six hours the wings are done. The wings soak up all the flavors, and turn a nice golden brown.

Dinner 2 of 4:
Robin Miller's Stir Fry
www.foodnetwork.com/recipes/robin-mi
ll
er/stir-fried-chicken-and-vegetablesR>-recipe/index.html

I will use beef with clean-out-the-fridge veggies, served with a cup of soup.

Stephanie O'Dea's CP Hot & Sour Soup
crockpot365.blogspot.com/2008/01/cro
ck
pot-hot-and-sour-soup-recipe.html

Chicken instead of tofu, white pepper added, cornstarch slurry added, and a thin stream of beaten egg stirred in clockwise at the end.

Dinner 3 of 4:
CP Turkey Breast from freezer bought on sale $ .99 lb: 2 cups of water if you want to make gravy, zero if you don't, I prefer to remove the skin before cooking. Add preferred spice such as poultry seasoning and McCormick rub, cook on low 8 hours.

Stephanie O'Dea's CP Candied Acorn Squash:
crockpot365.blogspot.com/2010/12/can
di
ed-acorn-squash-slow-cooker-recipe.html

Serve turkey & acorn with cranberry sauce and balsamic Brussels sprouts.

Dinner 4 of 4:
Salmon patties, with sweet potato baked in the toaster oven, and steamed broccoli.
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=624555



Week 2, Week of 4/5 - 4/11

Breakfast batchcook of the week:
Maple French toast casserole - I add apple to mine (peaches in summer) and use wheat bread, and a lighter recipe with milk (no cream, no cream cheese, no half & half)
allrecipes.com/Recipe/Make-Ahead-Fre
nc
h-Toast/MoreRecipesLikeThis.aspx


thepioneerwoman.com/cooking/2010/05/
ci
nnamon-baked-french-toast/


Crockpot soup of the week: Chicken Tortilla
I'll have to make my own, with more vegetables, black beans and corn, here's a couple for reference:
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=867543


recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=369830



Dinner 1 of 4:
Make-Ahead Manicotti with Italian salad and garlic bread
www.cdkitchen.com/recipes/recs/82/Ma
ke
AheadManicotti67925.shtml


Ree Drummond's Garlic Cheese Bread, lightened up & made with whole wheat bread & olive oil
thepioneerwoman.com/cooking/2009/03/
ga
rlic-cheese-bread/


Dinner 2 of 4:
Chicken enchiladas, green salad, guacamole, pico de gallo
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=1485456


Dinner 3 of 4:
CP Pizza Casserole and green salad
www.tasteofhome.com/recipes/Slow-Coo
ke
r-Pizza-Casserole


Dinner 4 of 4:
Salmon patties, with sweet potato baked in the toaster oven, and steamed broccoli.
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=624555


Edited by: CAROLFAITHWALKR at: 3/29/2011 (19:58)
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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,852
3/28/11 9:40 A

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Clean-out-the-pantry Broccoli Beef Lo Mein

BROCCOLI BEEF LO MEIN MASTER RECIPE
Ingredients:
*1 lb dry box of linguine, spaghetti, or thin spaghetti noodles, cooked al dente (still a little firm). The noodles will continue cooking during the stir-frying, so don't overcook. Reserve a cup of the water the pasta was cooked in, and set aside. Drain noodles and set aside.
*1 lb beef, sliced into bite sized pieces

Sauce Ingredients, combine in small bowl then divide in half:
*3 Tbs. olive oil, sesame oil, or substitute bottled Asian salad dressing
*1/3 C soy sauce
*2 Tbsp Mirin, or Sherry, or beef broth, or reserved water from cooking pasta
*2 Tbsp brown sugar
*1 Tbsp chile paste, or, ketchup plus 1/4 tsp red pepper flakes
*2 teaspoon cornstarch
*4 teaspoons Chinese 5 Spice if you have it
*Two one-inch slices ginger root, minced or shredded (or 1 tsp. ground ginger)
*4 cloves minced fresh garlic, or 4 tsp garlic powder
*1 Tbsp sesame seeds

Vegetable Suggestions:
*2-4 C broccoli florets, depending on how many other veggies used
Generally: 16 oz bag frozen stir-fry vegetables or 4 cups fresh chopped veggies; frozen are convenient when fresh broccoli is not reasonable, or, I don't have time to chop up all the fresh veggies.
*1/2 C sliced red bell pepper
*1/3 C thinly sliced onion
- or - half of a 16 oz bag frozen bell pepper and onion strips, Whole Foods carries an organic bag of these.
*2 Tbsp fresh chopped cilantro
* 1.5 C chopped or thinly sliced carrots
*1 C thinly sliced celery
*1/2 C sliced mushrooms
*1 C snow peas
*1/4 C bean sprouts
*1 small can sliced water chestnuts

Directions:
1. Combine the beef and half of the sauce, marinate in fridge. This can be prepared ahead of time on batchcooking day, to speed things up on cooking day.
2. In a separate container combine the cooked noodles and other half of sauce.
3. While beef and noodles marinate, prepare and chop veggies.
4. In large skillet, or wok if you have one, add ingredients in this order, stir fry each for 2-3 mins. Use some of the reserved pasta water during frying if needed.
- Raw onion with beef and sauce poured on top
- Keep stirring after each addition:
- Then raw veggies with the exception of broccoli; no broccoli
- Then canned drained veggies if using (water chestnuts, baby corn, etc)
- Then add the frozen veggies if using, together with the cooked noodles with sauce
- When hot and steaming, add raw broccoli last if using, cook just until crunchy-tender and serve while hot.

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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,852
3/28/11 9:25 A

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I'm not a natural cook, though I've learned to enjoy cooking; usually when I try recipes I like to try one that others have raved about, and I follow it exactly to prevent disasters.

There are many people like Stephanie The Crock Pot Lady who have crock pot meatloaf recipes; I've just never tried any. I am sure hers are good if you'd like to try it, her blog is called A Year of Slow Cooking, and in 2008 she cooked in the crockpot every day for a whole year and posted it on her blog. She used to term everything on her site as "crockpot" but now she has switched over to "slow cooking", so the copyright holder of the Crock-Pot name (formerly Rival; Rival is no more) must have given her flack or something. She's definitely one to bookmark. She's in our thread, "Website Links to Crock Pot Recipe Sites", see the original post, then see the third one down:
www.sparkpeople.com/myspark/team_mes
sa
geboard_thread.asp?board=0x5523x3905R>5990


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SHASSYSUE2's Photo SHASSYSUE2 SparkPoints: (14,101)
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3/28/11 8:42 A

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Carol, no I have to cook the meatloaf in the oven, and the problem with my recipe, I didn't measure anything and I probably will not be replicate it again exactly... My husband just looked at me like I was crazy as I was just dumping in things, and not measuring a thing. Sometimes that is the best way to cook...But if you have a good recipe for meatloaf for the crockpot I am very interested, I have never cooked one in the crockpot, and that would be so good for the summer, so I would not have to heat the oven up.... Thank you for all your comments, and for being my Spark Friend!! Shannon

Keep Sparkling!! Hugs! Shannon


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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,852
3/28/11 6:29 A

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Good Morning Ladies! Guess what day it is today! Monday? Nope!

It's Menu Planning Monday!

Take a look at your cupboards, pantry, canned goods, freezer, garage, cellar, storage bins, spice cabinet, and anywhere else you've squirreled away food, look around and see what you need to use up this last week of the challenge. I challenge you to do one freezer item, one canned goods item, one refrigerator item (look in the condiment section too) and one room-temp-pantry-item like pasta, rice, barley, beans, bulgur, etc. AND - to make one crock pot item.

Deb already posted hers, everyone else please jump right in!

Shassy my lo mein recipe was a master pantry clean out recipe that I posted in the February challenge. I'll try to find it and re-post it. Please post your meatloaf recipe! Do you make it in the crockpot?

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SHASSYSUE2's Photo SHASSYSUE2 SparkPoints: (14,101)
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3/27/11 8:36 P

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I would love the recipe for the Lo Mein!! My son loves it, and if I can make it any healthier that would be great!!

Keep Sparkling!! Hugs! Shannon


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SHASSYSUE2's Photo SHASSYSUE2 SparkPoints: (14,101)
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3/27/11 8:33 P

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Cold Meatloaf sandwiches!! I made the best Meatloaf I have ever made and nothing is better than a meatloaf sand the next day!!!! Yummy!!

Keep Sparkling!! Hugs! Shannon


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NEELIXNKES's Photo NEELIXNKES Posts: 6,633
3/27/11 4:35 P

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Meal Plan for this week:

Sunday: Cornbeef and Cabbage (at my mom's)

Monday: Hamburger helper (last box emoticon )

Tuesday: Pork Souvlaki (in the crockpot and new to me recipe), mashed potatoes, and some sort of veggie

Wednesday: Cheesy potato soup (Bear Creek bag + modifications), bisquick biscuits to use up the last of the old box

Thursday: Fend for yourself

Friday: Ramen or Fend for yourself

Saturday: Beef stew in the crockpot

This past week we used up 1 pack of corn bread, several canned goods, a box of brownie mix, and got rid of one bottle of sauce in the fridge (it doesn't agree with either of us so out it goes emoticon ) The only things I opened that we didn't finish at the time were a package of bacon and a bag of peanut butter baking chips. I cleaned out some expired items from the pantry as well and have a small bag of items we won't use ready for the food pantry. I never did inventory my spices this month so hopefully I will get on that this week. I really would like to have that done by the end of the month. The big thing we did today was clean the stove really well and pull it out to clean behind/underneath it. It is so nice to have a shiny stove but I will never buy a white flat cooktop again emoticon

I'm on a more restrictive diet for a few days this week before a medical test so the foods aren't that healthy but we need to use them up anyhow and they work for me. But we will be using up some packaged goods and some older meat that is in the freezer. It's all good!

Have a healthy week!!

ETA: I need to get better about remembering/reading it correctly that a recipe needs to marinate for a time. Had to flip days but no biggie it will actually work out better to have a crockpot dinner on Tuesday. I did the same thing last week with Carolinagirl's London Broil and ended up only marinating for about 45 min or so. It was still tasty emoticon

Edited by: NEELIXNKES at: 3/28/2011 (09:35)
~Deb

Co Leader of the One-der-land Will-a-bies www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=41088

&
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ndividual.asp?gid=10007


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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,852
3/27/11 3:44 A

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Thanks L'Abeille! I am going to keep it going. I'm going to change the name of the thread to a generic Pantry Challenge, and keep posting recipes and pantry ideas.

I love your pantry-clean-out recipe for Tortilla Soup; I've only ever made it via a recipe before. This Challenge has opened my eyes; before this challenge I only thought of veggie soup as clean-out-the-pantry fare; now I know how to make clean-out-the-pantry pasta dishes, clean-out-the-pantry tortilla soup, my clean-out-the-pantry lo mein in Feb was to die for, etc. I was craving that lo mein yesterday, so it's going on this week's menu plan.

I do make toaster oven single pizzas with tortillas; you just have to bake them first to toughen them up, 3-5 minutes depending on type of tortilla and oven used, and then bake them again with the sauce and toppings. Like making a baked tostada, or pizza if you add pizza toppings instead of Mexican. I also make homemade baked chips with my tortillas, and tortilla roll ups that you cut and put a toothpick in are great for using up any leftover spreads like hummus, cream cheese, refried beans, and any other toppings you want in them. Cream cheese, green onion, shaved meat chopped up, and salsa is one of my favorite tortilla roll-ups, but you can put anything in them. And of course I make enchiladas and soft tacos with them. Here's the baked chips SparkRecipe:
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=1288648


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LABEILLE's Photo LABEILLE Posts: 1,035
3/26/11 2:41 P

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Thanks for all your contributions, Carol. I do hope you keep this thread going, though I agree we probably don't need to rename it every month. I don't post as much as I'd like, some weeks are busier than others, but I always follow the messages because they are inspiring and I get so many great ideas. (And a great source for menu ideas)

I'll post last night's dinner because it may be useful to others with odd stuff to use up; I had only done it once before and forgot how well it works. I made tortilla soup. Wasn't planned ahead, but hubby had finished off all the rice I'd cooked earlier in the week.
Basic recipe: broth, plus tortillas sliced in strips, plus salsa, plus leftover meat, plus leftover/other veggies. The tortillas actually turn into something just like noodles in this.
Last night I used chicken stock and meat (left from last week's roast chicken), one small whole wheat tortilla (could have used 2), 3 tbsp of salsa, the last few baby spinach leaves, some green onion and a handful of frozen mixed veg. It was yummy, made a light supper plus today's lunch. The first time, I used leftover roast beef and frozen corn. It would work great with black beans too.

I like buying tortillas because they keep well, but after one fajita meal we don't crave them again for ages, and I never seem to make wrap sandwiches. Though I did use one up with leftover broccoli and cheese for a sort of pizza cheat.

Edited by: LABEILLE at: 3/26/2011 (14:43)
CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,852
3/26/11 1:50 P

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Well ladies, we have 5 more short days left in the month of March and in this pantry challenge. Can you believe it? 1st Quarter 2011 (1Q11) is HISTORY!

I'm going to keep on doing it but it looks like interest is waning so we'll wrap this up officially, but, unofficially those who want to can keep going.

I can amend the thread name on April 1st, but I don't think there's a need to start a new one. If I'm wrong and you all want to do an April Challenge just let me know and we can do that.

What did participation in this challenge help you with?

For me I've eaten almost solely from the pantry - plus produce - which is totally amazing to me. I also got batchcooking done, as well as a holiday meal, as well as very very selected stockpiling, chicken and beans. I am very happy with the things I got done this month, overall!

I have to buckle down about baking though; I did NOT get that accomplished.

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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,852
3/24/11 10:30 P

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Creole Black Beans
www.crock-pot.com/Recipe.aspx?rid=15
20

I really like this recipe. I like the veggies in it. And I have the black beans I cooked from dried at the end of Feb, frozen. Plus I can add my turkey kielbasa that needs used; it would go really well with this recipe.

Probably I'll look at both of these recipes and combine ideas, since I also liked this recipe alot (but like the other one more for it's veggies):
Black Bean and Sausage Soup
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=58638


Probably will make use the Cajun Seasoning in my pantry that I never use, and lean towards Cajun style when I combine the recipes.

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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,852
3/22/11 12:07 A

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LABEILLE I will follow your lead on Moroccan, Indian, and African dishes; I would like to try them and love the ethnic food I do know, but would need to take lessons, LOL. Too bad you are "way up there" or I'd be right over!

emoticon emoticon emoticon

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NADJAZZ's Photo NADJAZZ Posts: 1,840
3/21/11 11:06 P

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Labeille, thank you for that suggestion! I'm going to give that recipe a try!

Nadine
abcnews.go.com/Health/mess-ernestine
-shepherd-body-building-grandma-benche
s-150/story?id=10480184


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LABEILLE's Photo LABEILLE Posts: 1,035
3/21/11 8:35 P

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NADJAZZ, the best whole chicken in the crockpot is the Rotisserie chicken done by Stephanie the Crockpot Lady on crockpot365.blogspot.com. The spice rub is just perfect. The only thing I do differently is, I hate to waste foil (you stand the chicken up on several rolled up balls of foil, to keep it above the dripping, so the skin stays crispy). Instead I stand it on some expendable potatoes, since there are usually too many in a bag for us to use them all before they go soft or grow eyes. Occasionally we eat the potatoes, although they are pretty greasy till you get the skins off!

Carol, if you don't go out for the pork roast, apricots go wonderfully with chicken in Moroccan and Indian dishes too.

CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,852
3/21/11 8:17 P

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I have had my eye on a can apricots in my pantry, really old, need to be used up. I knew if I kept an eye peeled I'd find a use for it during this Pantry Challenge. I just found the perfect recipe, woo hoo!, and I have everything this calls for except the roast, which are on sale this week for $1.49 lb; or I might use chicken instead:

Slow Cooker Cranberry-Apricot Pork Roast
www.5dollardinners.com/2011/03/slow-
co
oker-cranberryapricot-pork-roast-gueR>st-recipe.html


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JULIEBRU18 Posts: 79
3/21/11 3:52 P

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You guys are all so ambitious and well planned. I'm impressed! Plus you make me want to plan, plan, plan which is good life just seems easier and less chance I call for pizza
Here's mine so far.
Tonight is at my mom's I love Mondays for that reason. She spoils us!
Tuesday - Italian chicken roll-ups. Using up my chicken and the string cheese that keeps going on sale that I buy.
Wednesday - Is either the london broil or fajitas in the crock pot. If I get to the store fajitas if not the london broil.
Thursday - Trusty old spaghetti. I have some frozen homemade spaghetti sauce from my garden. i freeze it rather than can it. It's always a family favorite and better than the jarred stuff.
Friday - Hubby is gone so the kids and I are having breakfast for supper. They love it so pancakes and sausages. Plus it uses up some sausages in the freezer.

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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,852
3/21/11 5:57 A

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Marvelous Monday Everyone!

Some really great menus posted. You all are doing great!

LABEILLE thanks for all those answers.

I had so many menu ideas / things I want to make, that I made a list on a sheet of paper. I have all the stuff to make them, too. Scored several chicken sales, like split breasts 99 cents a lb; and am going to cook another corned beef while they're on sale, slice and freeze the slices.

I also was inspired by the balsamic tomato & chicken recipe to create a crockpot recipe. I did that but am going to make it first, before inputting it into SPRecipes.

I also input the Slow Cooker Gingerbread Oatmeal into SPRecipes, with my changes.

Things I'll be batchcooking in crockpot include:
turkey breast
plain corned beef
lemon pepper chicken
cacciatore chicken
BBQ chicken
hot wing chicken
balsamic tomato chicken
chicken broth from deboning the split breasts

Regular menu planning I want to do, not sure which day what will happen, probably will only make 3 of these:
Crockpot cabbage rolls
Crockpot beef fajitas
Crockpot black bean & sausage soup
Crockpot chicken soup, light broth based
Crockpot oatmeal
Crockpot candied acorn squash
Crockpot lasagna

Non-crockpot:
hummus
guacamole
albacore tuna salad
breakfast casserole
cucumber salad
Ree Drummond's chicken spaghetti

I have a fridge full of leftovers so have to work on those. My green bean casserole with turkey chunks turned out really good. I'm going to eat one more meal of it then freeze the rest.

I also worked on grocery specials, found the albacore tuna I was looking for, for stockpiling purposes, at Superfresh this week, 5/$4 = 80 cents a can, limit 5. Superfresh and Aldis had really good specials this week. Have more work to do on specials.

Superfresh:
93% ground beef BOGOF - I'll have to verify this price per lb
broccoli crowns $ .99 lb
America's Choice 29oz canned tomatoes $ .80
Bigelow tea, my fav, $2
Monari balsamic vinegar $2, I've bought this brand before and liked it
Bumble Bee Solid White Tuna $ .80 ea
San Giorgio Pasta $ .75 for 12-16oz boxes; listed for others as I have too much pasta & will buy zero
America's Choice 32oz ricotta cheese $1.89 - unbelievable buy, I'm wondering if this is a typo; will use in Pantry Challenge for lasagne, manicotti, and stuffed shells.
America's Choice 80oz (5lb) long grain or parboiled rice, $3.49, that's 70 cents a lb - I'm so glad I didn't buy Safeways "sale" last week that was higher.
America's Choice apple sauce 6pack, $1.25

Aldi's
4lb bag of oranges $1.29
bananas $ .39 lb
similar good prices on pineapple & lopes
I always buy lemons and grapefruit at Aldi's
5lb red potatoes $1.49
3lb Rice Bowl long grain rice $ .99, that's 33 cents per lb - I'm so glad I didn't buy Safeways "sale" last week that was higher.

So basically that's it for menu planning for me this week; looser than usual but I have definite plans in the wings. Plus leftovers to use up.

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NADJAZZ's Photo NADJAZZ Posts: 1,840
3/20/11 10:47 P

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We went a little overboard at Trader Joe's today, so I will need to be diligent this week on using up all the wonderful veggies we purchased! I cooked and froze a bag of black beans, and a bag of garbanzo beans. I'm obsessed with making home-made yogurt in the crock pot, and tonight I'm trying it with goat milk! It should be interesting to see what it looks like in the morning.

We really enjoyed the reubens this past week, made from the leftover corned beef! Unfortunately, all the sodium has caused me some water retention.

Sunday - Stir-fry using leftover London Broil and baked potato (from eating out), broccoli, bell pepper, onions, garlic, and whole-wheat spaghetti (lots of that in the pantry)

Monday - Stir-fry with chicken breast, half of a cabbage (leftover from St Patty's), fresh mushrooms, more whole-wheat spaghetti.

Tuesday - Whole chicken cooked in crockpot (need to find a good recipe), with a side of TJ harvest grains, and arugula salad.

Wednesday - Crockpot Chicken Tortilla soup from Tuesday's leftovers, and the beans I have in the freezer.

Thursday - Leftover soup from Wednesday with oven-roasted veggies as a side.

Friday - Spaghetti and meatballs, leftover roasted veggies.



Edited by: NADJAZZ at: 3/21/2011 (11:35)
Nadine
abcnews.go.com/Health/mess-ernestine
-shepherd-body-building-grandma-benche
s-150/story?id=10480184


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LABEILLE's Photo LABEILLE Posts: 1,035
3/20/11 8:58 P

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Re: the secret ingredient mashed potatoes: I am sure that small beans would work fine too. I have done this sort of thing before to make a stuffed baked potato when veggie daughter is home and the rest of us are having steak. I actually like that one better (I add green onion and cheese and it's like a twice-baked potato, and everyone else says "where's mine?") This time, I ended up mixing the leftovers in with some chicken stock I wanted to use up, to make potato soup, and reheating with chopped parsley and green onion for lunches.

Re: ghee and butter chicken: Ghee is clarified butter. You make it by melting butter and pouring off the clear part--that is the ghee. And discard the milky-white solids (or I'd add it to a steamed-veggie dish). It will keep, covered and refrigerated, for a very long time. (Evidently, because it was made in June.) It can be used in Indian cooking where you would use oil, or added at the end to add something magical. From now on, that's what I'll do with butter that has been in the fridge too long and acquired that "old" taste, because it seems not to make a difference to the ghee.

If the butter chicken recipe is still not showing up, it is very similar to the chicken and/or chickpea curry that I posted on the poultry recipes thread here a while back, except that I put about 2 tbsp of ghee on top of the boneless skinless chicken breasts before cooking, and stirred in as much again when it was done; also I stirred in 1 cup of frozen green peas at the end, instead of the green beans or cauliflower at the start.

Re: flax seeds: you're right, if you heat flax seed (or if you eat it whole/unground), you lose the cholesterol-lowering benefits of the flax oil, although it still "promotes regularity". I buy the ground flax, keep it in the fridge, and add a spoonful to my oatmeal when I add the brown sugar. I also sprinke it on yogourt/muesli and into smoothies.

This week's meals: This week upcoming I have several meetings where dinner will be served, so not as many will be prepared by me!

Sunday:

Lunch I made soup from the chicken stock and rice that needed to be used up, plus frozen peas, and egg, and some dried roasted squid! from the box of mystery oriental ingredients I found last month.
For dinner we had roast chicken; the bones are now simmering in the crockpot, along with all the carrot peelings etc of the past week. The veggies (potato and turnip) from the boiled dinner were leftover (hubby took the last of the corned beef for lunches) so I put them around the roast for the last 45 minutes of roasting--yum! (That diluted the saltiness too). Plus steamed broccoli.

Now we have cooked chicken for lunches and hubby's supper on my meeting nights.I also made more rice in the rice cooker, to add to the leftover-meals (still one serving of butter chicken).

Mon and Tues are the meetings.

Wed. I will make that cabbage, barley and sausage soup as I ate leftovers instead last week.

Thurs. night I am on call, so will take the butter chicken.

Friday: I'd like to make pan-fried smelts, but that will mean stopping at the store for fresh ones so we'll see--maybe Saturday. Along with oven fries, and coleslaw form the last of the green and purple cabbages.

Last month's challenge got me to finally locate a perfect bran muffin recipe to replace one I lost long ago. And I used up half my wheat bran and all of the molasses and dates that I'd had for way too long. Thing is, the muffins were so good, that last week I bought more molasses and this week more dates (both on sale) so I can keep on making them.

Today for the week I made another giant fruit salad (this time, oranges, pineapple and mango on sale this week, plus canteloupe, fresh coconut and kiwi from last week's sales). I have banana to add at serving time. This will work for breakfasts, snacks and desserts, and is easy to add to as it gets low. Sometimes I blenderize it with yogurt for a smoothie.

I also prepped broccoli staks, carrot and celery sticks, and quartered mushrooms for our weekday lunches. I usually do that while prepping Sudany dinner, so I have all the tools out anyway.

I am still working through my huge stash of herbal teas. I forgot I had some Inuit tea blends too! I am remembering to have a teaspoon of local honey a day too (my spring-allergy strategy)

NEELIXNKES's Photo NEELIXNKES Posts: 6,633
3/20/11 5:09 P

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Carolinagirl: We still eat meat often, I just have tried to take it from the main focus of the meal to a side dish/portion of the meal. We rarely eat the typical meat and potatoes/other starch meal anymore. The fact that I have two planned this week was due to DH wanting those meals over the others that I offered up emoticon It wasn't really about being healthier but about reducing our grocery cost emoticon Veggies and grains cost less and go further than the same cost in meat.


This Week's Menu plan:

Sunday: RR pasta recipe with sausage

Monday: Tuna Salad--Sammie for DH, Salad for Me

Tuesday: Carolinagirl's London Broil, Baked potatoes, Can of green beans

Wednesday: BBQ chicken drumsticks, Butter Beans, and Salad (If none left will head to the store for that plus the tortillas for Thursday)

Thursday: Bean and Cheese Burritos

Friday: Family B-day Dinner

Saturday: Pizza Fondue

~Deb

Co Leader of the One-der-land Will-a-bies www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=41088

&
Co Leader of A Book Club team
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ndividual.asp?gid=10007


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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,852
3/20/11 6:52 A

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Nice Pantry Recipe - Stove Top

Chicken with Balsamic Tomatoes
Ingredients
‘8 ounces dry multigrain penne pasta, uncooked
‘2 tablespoons olive oil
‘4 boneless skinless chicken breasts (4 breasts = 1 lb)
‘1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
‘1 cup sliced onion
‘1 can (14.5 oz) Diced Tomatoes with Basil, Garlic and Oregano, undrained
‘1/2 cup balsamic vinegar

Directions
1.Cook pasta according to package directions, omitting salt.
2.Meanwhile, heat oil in medium skillet over medium-high heat. Sprinkle chicken with garlic salt and pepper; cook chicken 5 to 7 minutes or until browned, turning once. Remove from skillet; set aside. Add onion to skillet; cook 1 to 2 minutes over medium heat or until crisp-tender.
3.Add undrained tomatoes and vinegar to skillet; bring to a simmer. Return chicken to skillet; cook 10 to 12 minutes more or until chicken is no longer pink in centers (165‹F).
4.Serve chicken and sauce with pasta. If desired, slice each chicken breast before placing on pasta.

Nutrition Information
Serving Size 4 servings (1 breast with sauce and pasta each)
Calories 486

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OVERWEIGHT's Photo OVERWEIGHT SparkPoints: (17,145)
Fitness Minutes: (90)
Posts: 4,238
3/20/11 12:06 A

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I made mac and cheese and put tuna in it. emoticon

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The Lord says when 2 or more are gathered in My Name, there I will be also!!!
My God will use his wonderful riches in Christ Jesus to give you everything you need. Phillippians 4:19


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CAROLINAGIRL45's Photo CAROLINAGIRL45 Posts: 368
3/19/11 6:27 P

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Carol is doing great clearing the cabinets!

Deb, I wish we ate more like you. We are huge carnivores here and could stand to eat a little healthier. ;)

My grandmother started walking five miles a day when she was sixty. She's ninety-three today and we don't know where the hell she is. ~Ellen DeGeneres


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NEELIXNKES's Photo NEELIXNKES Posts: 6,633
3/19/11 1:00 P

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Wow Carol, Even though you haven't felt like cooking you sure have been making a dent in the pantry emoticon

Carolinagirl I think that London Broil recipe will be a hit with my DH. It will be a nice, simple recipe to showcase the meat and that is what I often forget to include in my plans because I would rather not eat that much meat. Thanks for sharing it!


I ended up deviating from our plan last night and we ordered pizza. I should have made pizza fondue instead of falling into the pizza delivery trap but oh well. We will save that one for sometime in the next few weeks. I am going to make the pasta dish on Sunday that was planned for last night. We are going to my MIL's tonight for Corned beef and cabbage so the pasta dish will be a good next day dish instead of London Broil and baked potatoes.

I was trying to calculate all that I used this week from the pantry and we did pretty well. We got rid of 3 cans, finished 5 open packages, used up a package up of cream cheese and a box of lemon bar mix, and I used up one of my spice bottles. I also used up a package of frozen chicken that was bought on sale earlier this year. Not a bad week emoticon

Now off to plan for next week so that I will have an idea of what to pick up at the grocery store. We actually don't need much except for bread, butter, and maybe some freggies.

Have a healthy Saturday!


~Deb

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