So, last week, we are on a "clean out the freezer/refrigerator" mission. One of the things I have been trying to do is freeze some extra stuff as we go along from previous meals to make lunch and dinner planning easier. Except that I haven't actually used any of them. So, the goal this week was to get through some of the stuff. I've noted the items that were defrosted.
Weekend Before: Nothing except buy fruit. Oliver chose Halos -- again. You could make muffins.
Broccoli Bites (defrosted)
Dinner: Whole Wheat Pasta w/ Olive Oil and Garlic with squash and zucchini (the squash and zucchini were defrosted from when I made veggie lasagna about 5 weeks ago!)
Hummus (not leftover, but we had two individual servings left in the refrigerator that expire next week!)
Dinner: Chili -- using the last of those black beans from last week! Added some frozen corn and bell peppers.
Veggie Nuggets (defrosted)
Dinner: Free for all night!
Thursday -- repeating Tuesday here
PB&J --cut in the shape of dolphins - as I stumbled upon cute sandwich cutter at the 99c store!
Dinner: Pea Soup (defrosted)
Dinner: Shrimp and Green Bean Stir Fry w/ brown rice
About the Recipes:
The recipe this week is from the 100 Days of Real Food Blog. I tried her Lemon Rasberry Muffins. I made a few alterations. I used honey instead of maple syrup, I used mixed berries instead of raspberries and added about a tablespoon of lemon juice (I would probably add a little more even) It took a solid 25 minute to cook. I used silicone baking cups in my regular metal pan. These were tasty -- but a little bit crumbly. But, a keeper nonetheless. Oliver went crazy for them!
I had forgotten how great these veggie nuggets were. A big hit when I made them the first time and again now. A great alternative to chicken for us! I used whole wheat flour and panko bread crumbs when I made these.
Wednesday night's Pea Soup came to us straight from our freezer and Ina Garten. The flavor is great in my vegetarian version. I would, however, add all my peas at once next time and use more liquid than the recipe called for. It's just a little too thick. Hence, half of it making it into our freezer!
Friday's dinner was a new recipe for us. We had about a pound of frozen shrimp left and a ton of frozen green beans. So I was super happy to stumble across this. I actually replaced the chicken stock with water rather than make a batch of vegetable stock for 1/4 cup. This was not great in execution -- but green bean/shrimp combo was surprisingly good and a keeper with a different sauce. Oliver requested soy sauce on it - and happily ate it up when we obliged.