Yup, it's winter all right. The stocking-up-for-the-decidedly-mild-California winter is starting to pay dividends.
This week, I took out a pork butt, the second quiche I made about a month ago, the remains of a homemade roast chicken, and the last two batches of homemade tomato sauce from the freezer. And I'll put two meals back into the freezer for safekeeping. Here's what's cooking this week.
Sunday
Lemon chicken, rice and a green salad. I didn't use cornstarch to thicken the sauce this time, mostly out of utter laziness. However, the thinner sauce made for a nice salad-dressing effect for those of us who didn't eat rice.
Monday is #MeatlessOneDay and #DinnerByFreezer
The second of two quiches I made about a month ago. The freezer has become a go-to for yoga days.
This week, I took out a pork butt, the second quiche I made about a month ago, the remains of a homemade roast chicken, and the last two batches of homemade tomato sauce from the freezer. And I'll put two meals back into the freezer for safekeeping. Here's what's cooking this week.
Sunday
Lemon chicken, rice and a green salad. I didn't use cornstarch to thicken the sauce this time, mostly out of utter laziness. However, the thinner sauce made for a nice salad-dressing effect for those of us who didn't eat rice.
Monday is #MeatlessOneDay and #DinnerByFreezer
The second of two quiches I made about a month ago. The freezer has become a go-to for yoga days.
Cold evening, warm bowls Tuesday
Chicken Tortilla Soup and more or less homemade tortilla chips. Made on Sunday using the chicken skeleton for broth and the tomato sauce for base. Eat half, freezer half.
Wednesday
Crockpot BBQ Sliders on King's Sweet Bread. Another eat half, freeze half dinner.
Thursday is #MeatlessOneDay
Red Kuri Squash/Apple Soup from the Washington Post. I've made this once before, but learned that I bought a red kabocha, so I'm actually following directions and getting the one on the recipe to see if it really makes a difference.
Friday
BBQ sliders quesadillas with the part of the leftover sliders.
Chicken Tortilla Soup and more or less homemade tortilla chips. Made on Sunday using the chicken skeleton for broth and the tomato sauce for base. Eat half, freezer half.
Wednesday
Crockpot BBQ Sliders on King's Sweet Bread. Another eat half, freeze half dinner.
Thursday is #MeatlessOneDay
Red Kuri Squash/Apple Soup from the Washington Post. I've made this once before, but learned that I bought a red kabocha, so I'm actually following directions and getting the one on the recipe to see if it really makes a difference.
Friday
BBQ sliders quesadillas with the part of the leftover sliders.
Thank you to all who have participated in the Feeding My Ohana Virtual Food Drive. We will be adding the matching funds at the end of the week. Please share with your friends and consider a donation. Use the green "Donate Now" button so we can be sure to match funds. All donations go to Second Harvest directly and you get a tax deduction directly from them.
Celebrate Wednesday!
Celebrate Wednesday!
