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its hot, today's the last day of this heat wave. I don't want to cook any more than I already did in cooking ground beef/pork and wilted kale for the pups. dinner tonight is going to be chicken quesadillas. I thawed out a portion of shredded rotisserie chicken, I'll use some of that.
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more on using up what's here. cost: we'll call it free at this point.
I made a quick rustic 'sauce' that probably could have cooked a little longer. a small can of petite diced tomatoes, diced onion, garlic, seasonings. I added the last of the thawed rotisserie chicken to warm it up, and poured in half a bag of mini spinach raviolis. tossed with a healthy shake of grated grana padana cheese. there's still a huge serving left for another meal, and another one still uncooked in the bag in the freezer.
-tomatoes came with me from the old house -$2, maybe $3? sale raviolis -$1-ish for what I used of a rotisserie chicken
Post by Iggy aka IG on Aug 14, 2020 10:54:39 GMT -5
Woot! Happy Friday!
Chinese takeout tonight. I'll have the walnut shrimp and maybe an egg roll or two. DH buys.
Sat: Ground beef spaghetti sauce with the unused Crazy Sauce from last week's stuffed crazy bread. Served on top of angel hair pasta for DH, baby spinach for me. $5.50 for at least 3 servings.
Sun: Grilled burger patties and Better with Cheddar smoked sausage both were a surplus from our solstice party with a side veggie. $8-ish for 4 servings.
Quit when you’ll be mediocre, when the returns aren’t worth the investment, when you no longer think you’ll enjoy the ends. Stick when the dip is the obstacle that creates scarcity, when you’re simply bridging the gap between beginner’s luck and mastery.The Dip, Seth Godin
In all circumstances "Be strong and courageous" (Josh.1:9)
Every day stand guard at the door of your mind, and you alone will decide on what thoughts and beliefs you let into your life. Tony Robbins
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Sunday beef roast, mashed potatoes and squash casserole. Probably $12. I will be happy to get that roast used up. It was a 2 pack and I didn't like the first one.
tonight I'm making turkey piccata. I picked up a turkey breast tenderloin that is just short of 1lb, which I will slice into four cutlets - two meals. that will use up the last of the linguine, capers, a lemon, and half a can of chicken broth.
I am clueless. How do you know they came from Georgia? The onions I have (red and yellow from Krogers) only have the numerical code for the checker to ring them up.
Those would be an issue. Mine came in a mesh bag with the company name and where they were from printed on it. The stuff I saw said if you can't tell throw them out.
I don't want to get sick but it's getting old tossing stuff because it could be an issue.
The Vidalia onion ONLY comes from Georgia. It is like champagne that only comes from a certain region. That is what I have in my freezer. They are much sweeter than regular onions.I
It is past time for Vidalias. I froze mine at least six weeks ago.
Last Edit: Aug 15, 2020 22:29:13 GMT -5 by Deleted - Back to Top
dinner tonight will be black bean pulled chicken. I'm using the slow cooker function on the IP, which I don't love, but I think will be okay for this just bc it is chicken. I've only tried on pork, which is a different shape/footprint inside the cooking vessel.
tonight, I'll make tacos w/rice. I picked up a box of cavatappi pasta to cook with leftover chicken as another serving option over the week.
$1 cavatappi $3 pico de gallo, from the cold case at Walmart $2 taco size tortillas (I don't need all 20 today...) $1 black beans (that I picked up today)
everything else was here and needed using.
I am going to be donating any unopened and not expired non-perishables. there is a collection box at the front end of the grocery store I've been going to while I've been here. trying to minimize what I need to move.
Joined: Jan 15, 2013 8:27:13 GMT -5
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Quit when you’ll be mediocre, when the returns aren’t worth the investment, when you no longer think you’ll enjoy the ends. Stick when the dip is the obstacle that creates scarcity, when you’re simply bridging the gap between beginner’s luck and mastery.The Dip, Seth Godin
In all circumstances "Be strong and courageous" (Josh.1:9)
Every day stand guard at the door of your mind, and you alone will decide on what thoughts and beliefs you let into your life. Tony Robbins
Joined: Jan 15, 2013 8:27:13 GMT -5
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tonight will be a big green salad, with a bunch of veggies and a cut up spicy chicken patty from the freezer. I forgot I had bought a 3pk of romaine hearts last week.
cost - $1 for one romaine heart. everything else is use-or-pitch.
ETA: nope, change of plans after a grocery run for produce. I decided I wanted a tilapia filet (might be lunch tomorrow) and I picked up a spicy tuna roll that I am having now. I'll still have a salad, but likely just the veggies. this sushi roll is more filling than expected.
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Tuesday night ribs in instant pot, squash casserole and salad. Maybe $16.
Wednesday night maybe leftovers again since it's trash night?
Thursday stir fry chicken, zucchini and mushrooms. Apparently the recipe is a copycat of a Panda Express dish? Estimated $5.
I'm trying to get all the vegetables used up before leaving this weekend to visit my family. I went through Aldi last week tossing everything that looked good in the cart. And then I got squash and zucchini from my sister in law.
Post by Iggy aka IG on Aug 18, 2020 10:45:38 GMT -5
Last night's supper turned out great! Here's the recipe: Spinach Artichoke Spaghetti Squash. I used garlic and onion powders instead of the real thing, used"full fat" cream cheese and sour cream , and skipped the broiling step at the end, because it was 95 degrees yesterday evening.
OMG! I think it was milee who once told me to throw some chicken breasts in the crockpot with some chicken broth.
I was trying to figure out how to cook two huge boneless skinless chicken breasts today to make chicken tetrazzini tomorrow. In the past, I have dried them out by baking them in the oven. They are so huge that it takes forever.
But today I used the crockpot, and they were SO good. I know this because I cut off a bite or two for Penny and then tasted it to make sure it wasn't too hot.
Quit when you’ll be mediocre, when the returns aren’t worth the investment, when you no longer think you’ll enjoy the ends. Stick when the dip is the obstacle that creates scarcity, when you’re simply bridging the gap between beginner’s luck and mastery.The Dip, Seth Godin
In all circumstances "Be strong and courageous" (Josh.1:9)
Every day stand guard at the door of your mind, and you alone will decide on what thoughts and beliefs you let into your life. Tony Robbins
I used to do chicken breasts in crock pot with chicken broth. Now they get put in the instant pot. I do a batch or two when I buy big packages of chicken breasts. I shred and freeze in 1 cup portions.
I love chicken breast in the IP. I actually prefer bone-in for this, b/c you get so much more flavor in the end. I shred the meat, mostly for the pups, but I steal some for myself once in awhile - salads and stuff.
so I baked the tilapia I bought last night, crusted in Mignonette pepper for my half (pups will share the smaller side of the filet tomorrow morning, unseasoned. I flaked my side over a green salad. I think I may have cured myself of ever ordering or buying this fish again. maybe I'm just spoiled from the past 5y of the fish market in spitting distance to my house, but this fish is SO fishy. the case didn't smell fishy when the counter lady opened it to grab a filet yesterday, but it was rough when I unwrapped it tonight. it tastes okay in the salad, very bland. I used to buy this all the time when I lived up this way before, and I would cook it the same way with different spices. I think I'm set...