Monday Mostaccolio Pasta Bake (I made 2- 1 for us and 1 for our neighbor who is having a baby TODAY!!)
Tuesday Crockpot Seasoned Pork Loin, Julienned Potatoes and Steamed Vegetable Medley
Wednesday Mexican Casserole
Thursday Leftovers
Friday Homemade Pizza
Saturday Not sure yet- Valentine's Day- may feed the kiddos soemething and fix us a late, romantic dinner of filet and shrimp
Sunday Family excursion to Great Wolf Lodge (free!!) will pack a cooler to take foods/snacks with us!
Posted by by Hotcouponmama on Articles, Cooking & Kitchen Tips, Frugal Living
Any way you slice or dice it, there are lots of ways to turn your leftovers into culinary delights. You’ll save you money in the long run by finding creative ways to cut the waste in your kitchen! Take a look at these five items:
Bread: In my mind, bread is anything made out of flour. The heels of loaf bread can be easily used to make croutons, be toasted for French onion soup, or in our house, we simply spread the peanut butter on the heel side and flip the softer bread side out so the sandwich looks like a sandwich. There are five of us and hamburger and hotdog buns come eight to a package. Use the leftover buns for garlic bread to serve with another night’s meal. One package then covers two nights worth of meals and the buns don’t go moldy in the breadbox.
Meat: You’ve got a half a steak left over from dinner; by itself, it won’t make a meal. If you’re like my family, half a steak is tossed in a ziplock bag and gets lost in the back of the fridge. Instead, chop it up and use it in a steak and egg omelet for breakfast or as a soup/stew starter for another night’s dinner. Or put it in a plastic container, top it with frozen mixed veggies and freeze for a lunch you can reheat at work.
Vegetables: You cooked a pot of green beans that didn’t get finished at dinner. Don’t toss them. Either put freeze in a Ziploc, or keep a big Rubbermaid container in the freezer for veggie orphans. When the container has enough assorted vegetables, make a veggie and rice soup, or use the vegetables for stir-fry.
Milk: Not enough left for a glass in the bottom of the jug? Don’t pour it down the sink. Put it in a zip-seal bag and freeze it for sauces and cream soups. When you’re ready to use it, melt it right in your pan from a frozen state—no need to thaw.
Eggs: Even if you don’t use all your eggs before the expiration date, they stay fresh for quite a while. Crack them in groups of three, scramble and freeze in a plastic bag to use later. Most cake and brownie recipes require three eggs so you can thaw the eggs in the plastic bag under cold running water in a matter of minutes. Or, thaw and scramble for breakfast.
**Tonya's Note**
At Thanksgiving, we had A LOT of yummy mashed potatoes leftover. I made 3 Shepards Pies with the leftover taters and put them in the freezer for meals down the road.
Yes, for the whole month!
Many of you have asked... and now you receive.
January menu is done! I have planned the whole month. I get made fun of a lot for this, but I DO NOT care.
Why the WHOLE month? Well, for a few reasons.
1. If there is a rockin' sale with coupons in a week that does not have certain need, I know I can buy and freeze for later.
2. Saves money.
3. Saves time.
4. Makes family excited to see what is coming up on the menu.
5. To keep from everyone asking "What's for supper tonight"?
Let me know if you want to see January's menu!
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