I always plan for a leftover night mid-week to use up anything from the last several days. Even though most gets taken for lunches or frozen for a later easy dinner, there are always stragglers. This really helps prevent things getting overlooked and spoiling.
Leftover Night Can Be Tasty
I’d actually planned to cook a Moroccan Chickpea Stew tonight, but after checking the fridge this morning, I realized I had two different soups leftover from previous evening meals. I also had some bread that wasn’t stale, but not in its prime either. My husband is out-of-town for the next couple of days, so working hard in the kitchen for myself and the boys didn’t seem worthwhile. So dinner tonight consisted of leftover tomato soup, garden vegetable soup and paninis. I had a bit of Gouda cheese left from our Quiche dinner, some fresh spinach, a partial jar of roasted red peppers and basil from the windowsill that made a great combination. Everyone got to choose their soup and the sandwiches went well with both. The temperature dropped into the teens last night, which was perfect soup weather.
I also had three overripe pears from last week quickly deteriorating on the counter. Making fruit butter or pie would require more than that, so yesterday, I concocted a muffin recipe. Muffins are a great grab-and-go breakfast or snack and they freeze well too. They turned out well and I felt good about making use of the pears rather than throwing them away.
I expected to have a harder time with the first week of the Food Makeover but it has gone well so far; I came in under budget and haven’t had any emergency trips to the store for forgotten items yet. Friday will be the end of this week and shopping day for the new week. I’ve been slowly working on a menu for next week, but will wait until tomorrow to finish it because that’s when the new sales are published online. I want to take advantage of any specials.