7/9/12

Use-it-up menu

 
I really shouldn't be so arrogant, but I'm so proud of myself for coming up with this menu that used up almost everything in the fridge that needed to be used up.

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-Nachos with lentils, tomato, avocado, lettuce, and sour cream
-Lime-cilantro rice
-Sliced mangoes and kiwi
(Perishables used: tomatoes, cilantro, avocado, lettuce, sour cream, mango, kiwi.)

-Quesadillas made with canned refried beans, cheese, and green chiles
-Applesauce
(This was the fastest, easiest meal ever and the kids loved it. Definitely making this again! Perishables used: tortillas)

-Veggie burgers and buns (from freezer), tomato
-Red jello with whipped cream and blueberries (from freezer)
-Potato salad (dressed with plain yogurt in place of some of the mayo)
-Corn on the cob
-Cherry pie (filling from a can)
(I made a store run for this dinner, because it was Independence Day, and I wanted to have something special. All I had to buy was the corn on the cob and the cream. Perishables used: celery, potatoes, tomatoes, plain yogurt)

-Spaghetti tossed with cooked spaghetti squash, zucchini, leftover pasta sauce, fresh parsley, and fresh basil (from garden)
-Salad (lettuce and carrots, and radishes from garden)
-Yogurt and cherry smoothies
(I'm the most proud of this meal—it used up so many odds and ends that were puzzling me, and pretty much cleaned out our whole fridge. Used up: spaghetti squash, pasta sauce, parsley, lettuce, carrots, last of the yogurt. Also used cherries and zucchini from the freezer than need to be eaten.)

-Baked eggs, spinach, and tomatoes
-Artisan bread
-Grapefruit
-Salad
(Perishables used: grapefruit, lettuce)

-Pizza made with artisan bread dough
-Whatever leftover or canned veggies or fruits we can scrounge up

-Chili spaghetti with cheese and onions
-Whatever leftover or canned veggies or fruits we can scrounge up

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I think it's time to go to the store today! If only I can find a use for the last bit of wilting celery.

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