Gathered Fragments:
Mashed Potatoes (about 1.25 cups)
French Fries (1/2 cup)
1/2 loaf raisin bread Used to make French Toast
scant portion of grated cheddar cheese Went into the quiche
avocado
24 ounces cottage cheese So far, used 1 cup in the Quiche
1 cup Mac and cheese Caleb had half of this for lunch today along with Vienna Sausages
Fried Chicken (4 pieces) Stripped skin and bone from the meat and will make soup from this.
1 cup Creole Green Beans
2 servings Blueberry Cobbler
1/2 very large mushy tomato
sprouted potatoes
1 boiled egg
Pepperoni Pizza (3 slices) Two and a half slices eaten for supper Sunday night by Katie and Caleb.
The pizza, mac n cheese will go into lunches. Raisin bread will turn into French toast for breakfast.
Meals:
Saturday: Pepperoni Pizza
Sunday: Gramma's Fried Chicken, Creole Green Beans, Mashed Potatoes with Gravy, Mac n Cheese. I used a portion of the mushy tomato in the creole green beans.
Monday: Fried Green Tomatoes with Remoulade Sauce, Cottage Cheese Quiche. The rest of the cottage cheese will likely go into the freezer, unless John expresses interest in it for lunch or evening snack.
Tuesday: Southwestern Chicken Soup, Salad. Here I hope to use some of the chicken, the rest of the tomato, possibly topping portions with the avocado.
Wednesday: Pork Chops, Hash Brown Casserole, Peas. I can use the last of the fries in the potato casserole along with a portion of the sprouted potatoes. I'll try to cut away enough of each sprout to plant those. And I'll just go on and dice and put in water in the fridge any extra potatoes. We can certainly use them up in the next week.
Thursday: Sirloin Patties, potato cakes, Broccoli with Cheese. Mashed potatoes will become potato cakes.
Friday: Spaghetti, Pasta, Garlic Cheese Biscuits, Salad. My usual easy cook, easy clean-up Friday evening meal.
6 comments:
You've inspired me to use up my pantry, freezer and fridge items this week. I made a very small $60 Aldi run yesterday for fresh veggies for my work lunches and pudding/whipped topping and cream cheese for Preacher Pudding as our week's dessert. My dinner menu this week is:
Monday - Potstickers & Asian Veggies (freezer)
Tuesday - Parmesan Chicken Strips (freezer) and Caesar Salad
Wednesday - Chicken & Au Gratin Potato Casserole (pantry & freezer)
Thursday - Crockpot Lasagna (freezer lasagna made in crockpot)
Friday - maybe homemade pizza (homemade crust with sauce from pantry and pepperoni & cheese from fridge)
I LOVE potstickers...Too much! Please do share what is Preacher Pudding? Recipe?
Potstickers and eggrolls (air fryer used there) is my go to when we need a quick meal.
Terri - Preacher Pudding is an easy dessert that is from my husband's family. They would make it when the "preacher" came for dinner because it was relatively easy, made ahead, frugal and feeds lot of people. It's also known more commonly as "Chocolate Delight". Here's the recipe:
Crust:
1 cup flour
1 stick butter or margarine, melted
1 cup chopped pecans
Mix together, press into 9x12 pan and bake at 350 for about 20 minutes. Remove from oven and cool completely.
1st layer (cream cheese):
8 oz cream cheese, softened
1 cup powdered sugar
1 cup cool whip
Mix together and spread carefully over crust.
2nd layer (chocolate):
2 small boxes instant chocolate pudding - prepared per box instructions
Make pudding as directed by box, pour over cream cheese layer.
Top with remainder of Cool Whip left in 8 oz tub. Sprinkle with more chopped pecans and/or chocolate shavings. Cover and refrigerate for 2 hours or longer.
Creole green beans sound good. I need to try those!
Deanna, I think that recipe came right out of the Culinary Arts Institute Encyclopedic Cookbook...And I love the suggestion to can some beans with those seasonings added in.
Karla, We have had that dessert but I think it's Millionaire's Pie in our area. Honestly it's soooo good and common enough at church dinners that I can understand why it might be better called Preacher Pudding.
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