Use It Up

One morning I was at the YMCA. You see, a friend asked me to meet her there two mornings a week...early. If you know me, you know that getting up at 5:30am is no small feat. So, Tuesday and Friday mornings, I've been going to work out, groaning all the way there, and then feeling pretty good about myself all the way home.

One morning, my friend was a no-show and I was watching one of the many TVs. I have no idea what the program was (and I couldn't hear anything), but they were featuring a blogger, "The Frugal Girl". Her blog sounded interesting, so I checked it out later that day.

She has this very interesting feature that she hosts called "Food Waste Friday". Other bloggers link to it, showing what food they threw away as food waste that week. I was amazed at how little these people are throwing away each week. I feel like I always have some unused, sad-looking produce in the fridge along with a science experiment or two tucked away in the back. True confessions...hope you don't think less of me.

So, I've been thinking a lot about how to waste less food. I know that I could lower our grocery bill substantially by paying more attention to what I already have. One of the ways I'm working on this is by keeping a list on the side of the fridge of food in the refrigerator, pantry and freezer that needs used. (I need to go through the freezer and find out just what all is in there. So far, the only things on my list are the things on top). And then using that list as I plan meals. If you have other suggestions, by all means, send them my way!

Here's the menu for this week, along with what I'm trying to use up with the particular recipe:

Monday - Hot ham sandwiches (recipe below), coleslaw, orange slices (I had a block of swiss cheese that needed used, along with half a head of cabbage and some carrots)
Tuesday - Pot Roast, carrots, onions, and mashed potatoes, salad (We have quite a bit of beef in the freezer still, potatoes - I have a hard time using a 5-lb bag, carrots)
Wednesday - The boys will eat leftovers and I will have dinner with my group (I'm taking salad...using leftover lemons for the dressing, more of that swiss cheese and some bacon. On a regular basis, I end up throwing away part of a package of bacon.)
Thursday - Chicken and Celery Stir-Fry, fruit (I think at one point I had at least three partially used bunches of celery in the fridge)
Friday - Cincinnati-Style Chili (This one isn't really using anything up; it just sounded good!)

Hot Ham Sandwiches
I got this recipe from a friend this past summer and we just love them. This time we had them with coleslaw, but we also like them with sweet potato fries.

Ingredients:
Potato Buns
Ham
Swiss Cheese

Spread (for about 1 pkg of buns, 1 lb of meat)
1/2 c. butter
1 T. mustard
1 tsp. dill
1/4 c. finely minced onion

Assemble sandwiches. Wrap in foil. Bake at 250 degrees for 45 minutes.

**I eyeball the ingredients for the spread. I probably use a little more dill. And, I cheat and used dried, minced onion, maybe 1 TB.

Great Easy Soup!

I posted a new recipe on my BLOG for crock pot white chicken chili. Check it out if you're wanting quick, easy and yummy!

A Good Pairing

I have not yet tried Les's breakfast casserole that she posted the link for last week (it's on my list), but I am pretty sure I have a great side to go with it.

I found these Brown Sugar Biscuit Twists on Money Saving Mom. She and Life as Mom do monthly freezer cooking days, and these were one of the recipes MSM shared as a good one to keep in the freezer. Oh boy, is she right.

I made these for my book club last week and forgot the glaze. This morning I pulled the rest of them out of the freezer for a quick and easy breakfast, and they are definitely better with the glaze.

These can be baked and frozen, frozen before baking or the mix can be made ahead and frozen. I prefer to freeze them just before baking. You can take them out of the freezer and put them right in the oven and they're ready in 12-14 minutes. Yum.

Brown Sugar Biscuit Twists

Biscuit dough:
3 c. flour
4 tsp. baking powder
1 TB sugar
1 tsp salt
3/4 tsp cream of tartar
1/2 c. butter
1/4 c. shortening
1 c. milk
Filling:
2 TB melted butter
4 TB brown sugar

Stir together dry ingredients. Cut in butter and shortening with pastry blender until mixture resembles coarse crumbs. Make a well in the center of the flour mixture and add milk. Stir until just moistened. Turn dough onto lightly floured surface and need 4-6 times.

Roll out dough into a large rectangle (apprx. 1/4 inch thick). Brush with 2 TB melted butter and sprinkle with 4 TB brown sugar. Fold rectangle in half (from long side). Cut into 1-inch strips (I used a pizza cutter). Twist strips and place on baking sheet.

At this point, you can flash freeze them on the baking sheet and then throw them in a freezer bag until you're ready to use them.

Bake at 450 degrees for 10-12 minutes (if not frozen) and 12-14 minutes if frozen.

While baking, mix together glaze of 1 c. powdered sugar, 1/2 tsp. vanilla and a few teaspoons milk (just enough to make it the right consistency for drizzling).

Drizzle over twists when they come out of the oven and enjoy!

(If you want to see pictures of the process, click on the Money Saving Mom link above).

Yummy Breakfast Casserole!!

I just posted a recipe on my family blog for a make ahead breakfast casserole. If you're interested, you can find it HERE.
Happy Eating!

Uninspired (recipe: Italian Wedding Soup)

I must have overdosed on the cooking in December, because I have not felt any urge or complusion to do any cooking since the holidays. This week, Phil made spaghetti for dinner on Monday (I work late), then last night he made breakfast for dinner (I have no excuse) and tonight, we're having Italian Wedding Soup at CJ's request. A boring week, to say the least, and I didn't plan or shop for any other meals, so who knows what Thursday and Friday will bring.

Normally, looking through cooking magazines, checking out my favorite blogs and thinking about trying new things is all it takes to get me excited to be in the kitchen. But, even those things are not doing the trick. I need something to get me out of this slump.

But, while I'm here, at least we'll eat something good tonight. We LOVE this Italian Wedding Soup and have it often. Its inspiration was the Mama's Italian Wedding Soup on allrecipes.com, recommending to me by my friend Heather. Feel free to visit the link for the original recipe. We've made some changes, so I'll post the recipe as we like it. It's incredibly versatile, so feel free to play around.

I should also note that this is one of CJ's favorite meals and was what he requested for his birthday dinner.

Italian Wedding Soup
1 pound extra-lean ground beef
2 eggs, beaten
1/4 cup dried bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil
3 tablespoons minced onion
2 1/2 quarts chicken broth
1 can diced tomatoes
1 cup ditalini pasta
1 - 1 1/2 cups diced carrots
2 cups spinah, roughly chopped

Directions
In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4-inch balls and set aside. (Make the meatballs as small as you have the patience for). Brown meatballs in a large skillet.

In a large stockpot heat chicken broth to boiling; stir in the pasta, carrots and diced tomatoes. Return to boil; reduce heat to medium. Cook, stirring frequently, at a slow boil for 5 minutes or so. Add meatballs. Continue cooking until pasta is al dente. Add spinach just before serving and allow to wilt. (I have at times just added the spinach to the bottom of our bowls...I have a fear of slimy spinach in the leftovers). Serve hot with Parmesan cheese sprinkled on top.

NOTE: If you prefer your soups thick and creamy, this one's not for you. It's a lighter, broth-based soup. Perhaps it will be just the thing to get me out of my cooking funk.

Italian Wedding Soup

Easy New Year's Eve Appetizer

Who can resist a recipe that:

• Uses everyday ingredients that you'll likely have on hand?
• Can be made ahead of time?
• Tastes good even if you mess it up? (I speak from experience here)
• Is a big hit wherever you take it?

Well, I'm not sure I've put the last one to the test yet, but this recipe comes from a recent issue of Simple and Delicious and the contributor who shared it says she takes it everywhere and is always asked for the recipe. That's the definition of success for me.

I made this a couple weeks ago, and while it didn't turn out quite right, it was still extremely tasty. I'm making it again tonight for New Year's Eve. Try it. I think you'll love it.

French Quarter Cheese Spread

1 pkg. (8 oz) cream cheese, softened

1 TB grated onion

1 tsp. minced garlic

1/4 c. butter, cubed

1/4 c. brown sugar

1 tsp. Worcestershire sauce

1/2 tsp. prepared mustard

1 c. finely chopped pecans, toasted

Assorted crackers

In a small bowl, combine the cream cheese, onion and garlic. Transfer to a serving plate; shaped into a 6-inch disk. Set aside.

In a small saucepan, combine the butter, brown sugar, Worcestershire sauce and mustard. Cook and stir over medium heat for 4-5 minutes (do not cook this too long...that was my mistake the first time around) or until sugar is dissolved. Remove from heat; stir in pecans. Cool slightly. Spoon over cheese mixture. Serve with crackers.

If you make it ahead of time, just bring to room temperature before serving.

Head over to Life as Mom for other New Year's Eve treats.

Pepperoni Cheese Tortellini

I had a hard time deciding what to post for this week's Ultimate Recipe Swap over at Life as Mom. The theme is "Quick Fix Meals", a great idea during this festivity-filled month. However, sometimes my idea of what is quick to fix doesn't necessarily meet others' expectations.

For example, last night I made baked taquitos. And, I really thought that I would share that recipe today. We love it. But, it involves using leftover roast (not so quick if you don't have some of that stashed in the freezer) and rolling each taquito (probably doesn't qualify as speedy prep work).

So, I'm sitting here trying to think of something I make that is truly quick to fix. This easy skillet pasta dish came to mind, just a few simple ingredients and the result is a warm, satisfying meal, especially delicious if you add some garlic bread and a salad.

Pepperoni Cheese Tortellini (from Quick Cooking, years ago)

1 package (20 oz apprx.) frozen cheese tortellini
1 package (3-1/2 ounces) sliced pepperoni, diced
1 small onion, cut into wedges
1 tablespoon butter
1 can (8 ounces) tomato sauce
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon cayenne pepper
1/2 cup sour cream

Directions
Cook tortellini according to package directions. Meanwhile, in a large saucepan, saute pepperoni and onion in butter until onion is tender. Stir in tomato sauce, Parmesan cheese, garlic powder, basil, oregano and cayenne; heat through. Remove from the heat; stir in sour cream. Drain ravioli; toss with cream sauce. Yield: 4 servings

**The original recipe called for mushrooms (add with the pepperoni and onion). It also called for ravioli instead of tortellini. Feel free to substitute if you prefer.